Dear Partners,
Kafina 13 will participate at the international Vending fair – Venditalia, which would take place from 4 to 7 May at Fieramilanocity fair Milan, Italy. You can find us at the 2th floor, stand A12.
We have the pleasure to invite you to drink a cup of aromatic coffee with us!
See you there!
Coffee is grown in more than 70 countries around the world and the largest producing countries are: Brazil, Vietnam, Colombia, Ethiopia, Indonesia and Mexico.
For nearly 150 years Brazil has been the leader: the country produces an average of 30 million bags annually, which is one third of the total world production. Brazil produces the high-quality species of coffee – arabica, known for its strong flavor (contains about 90 aromatic substances), sour-sweet taste and low caffeine. The second largest producer of coffee – Vietnam produces mainly the other major species – robusta. Robusta has an intense bitter taste, faint aroma (contains only 4 flavoring substances) and higher caffeine content. A varying ratio between these two varieties creates a whole palette of flavors and aromas of coffee.
It is believed that the history of coffee began in Yemen and the north-eastern parts of Ethiopia, and consequently it was grown in the Arab world. The oldest credible information for drinking coffee is from the mid-15th century and refers to the Sufi communities in Yemen. From the Muslim countries coffee drinking spread to Italy, then to the rest of Europe and to America.
Coffee fruits are gathered manually or with machines when they redden, and the harvest is usually carried out once a year. There are various kinds of coffee bean processing: wet, dry and semi-dry. In the wet processing of coffee fruits, the coating of the beans is removed prior to drying, whereas in the dry processing or so-called natural processing, the whole fruit is allowed to dry in the sun. The hybrid method of semi-dry processing is used in Brazil and Indonesia and allegedly reduces the acidity of the beans. Next comes the grinding process, which removes the last vestiges of fruit on coffee beans. Grinding is followed by cleaning and sorting. Certain varieties of green coffee are left to age, and it is believed that this improves their taste characteristics.
Roasting follows, which itself is a whole science. Coffee is roasted in ovens with a capacity of several kilos to several tons. Green beans are poured into a drum that is pre-heated to a certain temperature, which is not constant and depends on factors, which are carefully monitored. The process of roasting takes 10 to 18 minutes. Green coffee loses between 12 and 25% of its weight, depending on the variety and on the level of roasting.
There are several levels of roasting:
Cinnamon Roast at 196 ° C
Light Roast at 205 ° C
American Roast at 210 ° C
City Roast at 219 ° C
Full City Roast 225 ° C
Vienna Roast at 230 ° C
French Roast at 240 ° C
Italian Roast at 245 ° C
The brightest roasting is the color of cinnamon, and the darkest is the Italian Roast. Lighter roasted coffees express better their local characteristics – taste, variety, processing, altitude, soil and climate conditions of the region where it is grown. In darker roasted coffees, their local tastes are replaced by those created by the firing process. The darker the coffee, the more difficult it is to distinguish its local flavor.
The world needs another Brazil if it is to continue drinking coffee, warns Bloomberg. Increasing consumption, especially in emerging markets means that global production will need to increase by 40-50 million bags in the coming decade. That’s more than the entire harvest in Brazil, which is the largest producer and exporter of coffee in the world.
The threat of global warming and lower prices discourage farmers from increasing production. This is a potential problem that manufacturers, officials and industry discussed at the World Coffee Summit, which was held in October in Milan.
The world is facing a deficit in coffee production totaling 3.5 million bags in the 2015/2016 season, warned the Swiss Volcafe in August.
Years ago there was a global shortage of 6.4 million bags. The last harvest in Brazil suffered a severe drought in 2014, which resulted in an increase of about 50% in the prices of Arabica futures in New York. Since the beginning of 2015, prices fell by 27% with the depreciation of the Brazilian currency against the dollar, which in turn made exports from the South American country more attractive.
Global consumption of coffee will increase by a third to 200 million bags in 2030, predicts Michael Neumann, chairman of the Hanns R. Neumann foundation, associated with the German company Neumann Kaffee Gruppe, based in Hamburg.
“This year the production amounted to 144 million bags and can be increased to balance the market in 2030, as long as the smaller farmers manage to increase volumes by then,” said Neumann during the forum in Milan.
Global warming threatens about a quarter of production of Brazil. Farmers in Nicaragua, El Salvador and Mexico are facing potential losses if they do not adapt to the new conditions, concluded a study by the International Center for Tropical Agriculture, published in May. Producing regions will probably have to move from Central America to the Asia-Pacific region and East Africa, where the crop can be grown on higher ground.
Arabica, which is grown by a number of producers is most threatened by rising temperatures. The largest producer of Arabica is Brazil, and Robusta – Vietnam.
“Farmers are willing to change, to adapt to high temperatures,” says Jean-Marc Dyuvozin, CEO of Nespresso, owned by Nestle SA. The company uses coffee from South America, Asia and Africa. “We often visit farms and more of them are located high in the mountains. Warming has a negative impact,” Dyuvozin adds.
Kafina 13 Ltd., as a beneficiary under a contract for grants BG161PO003-2.3.02-0342-S0001, OP “Competitiveness of Bulgarian Economy 2007-2013” procedure BG161PO003-2.3.02 Energy Efficiency and Green Economy, is implementing the following project:
Improving Kafina 13 Ltd.’s competitiveness by increasing energy efficiency and the introduction of energy-saving technologies.
The overall objective of the project is aimed at improving competitiveness, increasing energy efficiency and expanding the market position of Kafina 13 Ltd., through investment in energy-saving technologies and energy-efficient renovation of the commercial building.
Specific project objectives:
• Restoring the usability of the commercial building;
• Reducing energy costs for the company;
• Replacement of the fuel type of the existing heating system in the building – switching from diesel fuel to natural gas;
• Replacing the existing lighting with energy-efficient bulbs;
• Reducing heat losses of the building;
• Efficient use of energy sources and reducing the adverse environmental impacts resulting from energy consumption;
• A fundamental change in the processes related to the implementation of the commercial activities of the company (storage, transport and mixing of production) by replacing manual labor with automated;
• Reducing the volume of waste products;
• Improving production quality and increasing sales.
The project implementation will lead to energy-efficient renovation of the company’s building, as well as increasing the energy efficiency of processes associated with warehousing, transportation, mixing and packaging of products; expanding product range, increasing sales volume, increasing the overall competitiveness of the company.
According to official data from the International Coffee Organization http://www.ico.org/ world coffee exports amounted to 8.77 million bags in April 2012, compared with 9.93 million recorded in April 2011. Exports in the first seven months of the year / October 2011 – April 2012 / decreased by 4% to 60.3 million bags compared to the same period last year / 62.83 million bags /. Over the past 12 months, exports of Arabica totaled 64.03 million bags compared to 67.83 million bags in the previous year. The exact opposite trend is obvious with Robusta, where exports are listed as 37.96 million bags compared to 35.52 million bags the previous year.
Dear customers and partners, after a certain absence, the renewed website of Kafina is active again. We hope that the published information is helpful to you. We hope we will be able to present our active promotions soon.
The team of Kafina
Hooray! One of the small pleasures in everyday life has received its absolution. After years of analysis into the potentially harmful effects of coffee on human health and the concerns if coffee consumption increases the risk of cardiovascular disease, a large US study’s conclusions are exactly the opposite.
People who drink coffee, decaffeinated or not, live longer, world news agencies commented.
An American study has covered 400,000 people and is the largest on this topic. The results are reassuring for all fans of coffee who had previously considered it a little sin, as they thought it was harmful.
“Our results show that there is no such thing,” said lead researcher Neal Freedman of the National Cancer Institute. “In fact, coffee is even beneficial.”
Nobody knows the exact cause. Coffee contains a thousand substances that affect health – from helpful antioxidants to tiny amounts of carcinogenic compounds. Its most characteristic ingredient – caffeine, however, has no role in the results in this study. It took scientists from the US National Institute of Health 14 years to establish that men who drank two to six cups of coffee per day were 10% less likely to die. The percentage reached 15 in women.
The comparison is with people who avoid the aromatic drink. An effect is present even if a person drinks just one cup of coffee per day. It reduces the risk of death by 6% for men and 5% for women. The largest measured beneficial effect of coffee is observed in women and men who drink four or five cups of coffee per day. In these groups the mortality rate is lower respectively by 16% and 12%.
Scientists warn that these findings do not explicitly suggest that coffee prolongs life, rather that drinking coffee and higher life expectancy appear to be linked. There is no way of determining how many additional years of life can a person gain by consuming coffee. The conclusion is that the probability of dying from cardiovascular, respiratory, infectious diseases, stroke, diabetes, injuries and accidents is smaller for fans of coffee. Effect on mortality from cancer is not established.
Scientists have taken into account the fact that people in poor health often abstain from coffee. Furthermore, the present study has excluded people with cancer and cardiovascular diseases.
Scientists gave the following advice to lovers of coffee:
– Be careful with sugar and cream. The additional calories and fat can eliminate all the benefits of coffee.
– Prefer filtered coffee, as the filter removes ingredients that increase bad cholesterol.