Quality vs. Quantity

Quality has always been a driving factor when it comes to buying a product; whether it’s selecting food, a TV for your living room or a new car. There are many reasons why we choose to go for one product over another, for example; a product with a quality workmanship, country of origin, intense manufacturing process, etc. A couple of high quality products, with scrutinizing processes, that come to mind are Canadian Icewine or Misha’s Cafe.

Icewine is made by specific selection of high quality grapes. Only a few grapes work to make a delicious Icewine, which are Vidal Blanc, Cabernet Franc and Riesling grapes. Once the grapes have grown over the summer, they are then netted to protect them from birds, and during rough conditions, ideally 10c-12c degrees, they are handpicked. At these temperatures the grapes’ natural water freezes and easily isolated to remove during harvesting. When “grape juice” has less water it becomes sweeter. The sweetness typically ranges from 35°Bx to 39°Bx (degrees Brix is the sugar content in a solution). Unfortunately, more grapes are needed to produce the same quantity of regular wine. Only 15% is yielded compared to table wine, but the taste is untouchable.

Peruvian Coati Coffee is similar to Canadian Icewine in many ways when it comes to their process to get the right quality product. Our Peruvian coffee beans are some of the best in the world* and taste great without much work, similar to regular Canadian Wine, but when you take it to the next step it becomes even better. Coffee cherries are brought over to our coati nursery for feeding. When the coatis rush over to eat they are very selective. They only pick the right coffee cherry somewhere between green and ripe. During their digestive process the stomach’s acids and the proteolytic enzymes breakdown the outer shell of the coffee cherry. Once the first outer shell is expose the cherry is infused with fruits and vegetables that the coati has also eaten, and helps reduce the bitterness. The remaining layers of the cherry protect the coffee beans when it is extracted from their feces (this process is handpicked in conditions that are 24c-26c and in altitudes of 1400 meter above sea level).

Afterwards, the coffee cherries are then washed and roasted at 230 degrees to kill any bacteria, which makes it safe to consume. Due to the small selection by the coatis, when eating cherries, and small amount of coatis, only 5% of the coffee is used, but it is a unique flavor that is untouchable in the world.

*Three Peruvian coffees made the top 10 best coffee list in a renowned organization (Rainforest Alliance Cupping for Quality)