Ten Steps To Coffee - National Coffee Association (#)
„After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a combination of factors -- such as the condition of the beans, the climate and the altitude -- they will remain in these tanks for anywhere from 12 to 48 hours. The purpose of this process is to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment; while resting in the tanks, naturally occurring enzymes will cause this layer to dissolve. When fermentation is complete the beans will feel rough, rather than slick, to the touch. At that precise moment, the beans are rinsed by being sent through additional water channels. They are then ready for drying. “
http://www.ncausa.org/public/pages/ index.cfm?pageid=69 - Cached
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„In the past two years, our tests of beans from higher altitude areas in Guatemala have yielded an exceptional flavor. The result is a taste that has a exquisite richness, balance and depth of flavor you would expect in a cup of coffee. Coffee Time provides its customers with only the highest quality products.“
http://www.timeforcoffee.com/coffeetime/ about.htm
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Tea & Coffee 11/02 - Product Showcase
„Roasted by specialty coffee roaster, White Cloud Coffee, LifeFoods uses only 100% OCIA-certified, shade-grown, high altitude organic Arabica beans, and uniquely fluid-bed air roasts them, providing retailers and consumers with a “cleaner” organic roast, free from coffee dust and coffee debris associated with typical drum roasting methods.“
http://www.teaandcoffee.net/1102/product.htm
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„Peet's coffees are made purely of arabica beans. There is a wide range of quality among arabicas due to differences in altitude, soil, weather, and processing. The finest arabicas are grown at elevations of 4,000 to 6,000 feet in rich volcanic soil and harvested with selective picking practices.“
http://www.peets.com/.../ coffee_growing.asp?sid=a6842ce81c445f14b5ac67faec34539d
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International Coffee Organization
„The newly pulped beans are placed in large fermentation tanks in which the mucilage is broken down by natural enzymes until it is dispersible, when it can be washed away. Unless the fermentation is carefully monitored, the coffee can acquire undesirable, sour flavours. For most coffees mucilage removal takes between 24 and 36 hours, depending on the temperature, thickness of the mucilage layer and concentration of the enzymes. The end of the fermentation is assessed by feel, as the parchment surrounding the beans loses its slimy texture and acquires a rougher "pebbly" feel.“
http://www.ico.org/acoff/field.htm
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„Whole beans will begin to lose freshness 21 days after roasting. As with ground coffee, freshness of whole bean coffee can be substantially extended if vacuum packed, to avoid exposure to oxygen.“
http://www.coffeeassoc.com/how2make/default.htm
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