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Coffee prices to possibly double

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Re: Coffee prices to possibly double

Unread postby Subjectivist » Mon 28 Apr 2014, 16:19:09

Thanks Dino, now I am wondering what fresh picked coffee cherries taste like!
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Re: Coffee prices to possibly double

Unread postby Shaved Monkey » Mon 28 Apr 2014, 18:27:32

Found this
$this->bbcode_second_pass_quote('', 'T')he fruit's skin is taut and snaps like a bell pepper when you pierce it. Inside there's a sweet, sticky pulp layer that tastes something like watermelon, rosewater, and hibiscus all at once. (And taster beware, as I learned the hard way: there's not much meat behind that red skin, and chomping too hard could lead to some serious dental work.)

I will have to search out a friend who has a bush with berries next time its ripe.
The major problem here is it has a tendency to self seed and become a weed problem.
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Re: Coffee prices to possibly double

Unread postby Keith_McClary » Wed 30 Apr 2014, 13:20:27

I've long wondered about those valves in coffee bean bags. You guys inspired me to look it up:
Coffee Packaging and Shelf Life
It seems it is not just an evil marketing thing as I had suspected (consumers would prefer to buy the bag with the aroma to a sealed bag).
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Re: Coffee prices to possibly double

Unread postby promiseplum » Mon 09 Jun 2014, 21:28:34

Seriously!? 8O People love to raise everything, money money money.
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Re: Coffee prices to possibly double

Unread postby Timo » Tue 10 Jun 2014, 09:35:04

For the past several years, i've been roasting for friends and family, and selling roasted blends of beans down at our farmer's market, occasionally. Since i started, i've noticed a very accentuated rise in prices throughout the world. Central and South America have the rust problem that's decimating Arabica crops in total. That rust is due to a changing climate that allows the rust to propogate very easily. South Pacific islands, like Papua New Guinea and Sumatra are dealing with the fallout (literally) of a few volcano blasts that have covered their crops with a deadly coat of ash. Central Africa......there's some awfully good beans coming out of Burundi and Rawanda right now. Ethiopia, too. Kenya's coffee industry is a but corrupted, and that's led to elevated prices for their beans. Other countries are (rightly) taking advantage of the problems of other parts of the world, and charging more for their product. The demand is simply greater than supply. I'm having a hard time finding the varietals that i used to find quite easily. If i am able, the price is much, much higher than before. Peak coffee. It's a sad, sad day. :(
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Re: Coffee prices to possibly double

Unread postby Ibon » Tue 10 Jun 2014, 10:05:22

$this->bbcode_second_pass_quote('Timo', ' ')Peak coffee. It's a sad, sad day. :(


Not for some of us. Geisha, Catuai and Tipica grown at 1850m which is historically the maximum elevation for growing coffee. We have no diseases present. Best coffees grown at high elevations. Smaller yields but great product.

http://mounttotumas.com/wordpress/?p=1211

http://mounttotumas.com/wordpress/?p=1298

I will send you a price list next November if you are interested in green unroasted beans.

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Re: Coffee prices to possibly double

Unread postby Timo » Tue 10 Jun 2014, 10:42:46

$this->bbcode_second_pass_quote('Ibon', '')$this->bbcode_second_pass_quote('Timo', ' ')Peak coffee. It's a sad, sad day. :(


Not for some of us. Geisha, Catuai and Tipica grown at 1850m which is historically the maximum elevation for growing coffee. We have no diseases present. Best coffees grown at high elevations. Smaller yields but great product.

http://mounttotumas.com/wordpress/?p=1211

http://mounttotumas.com/wordpress/?p=1298

I will send you a price list next November if you are interested in green unroasted beans.

Ibon

Dude! By all means!!! Hit me! As far as Geisha goes, though, i'm not in the $30/lb green bean price range. I did find some Ethiopian Gesha recently. It was dirt cheap! It was also not purely Gesha, but the heirloom varietal of where Geisha came from. Still, it was/is a good cup. Very mild, rich, non-acidic, almond or walnut. That was at a farily light roast level. I'll darken future roasts to see how they stack up.
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