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Kaladi

Food For Thought

Coffee Varieties

The coffee tree comes from a large family of evergreen shrubs so to call it a tree may be somewhat of an exaggeration. For much of coffee’s recent history, the species and variety of the tree was chiefly a concern of the coffee farmer’s efforts to combat disease and pests…
Kaladi
August 20, 2019
Food For Thought

Made in the Shade

The coffee tree originated in northeast Africa and over the last five hundred years or so made its way around the globe. It is really a bush, rather than a tree, preferring to grow under a canopy of shade trees.Traditionally, coffee trees would be interspersed with other trees and plants…
Kaladi
August 20, 2019
Food For Thought

Roast Profiling

It is often said that taste is subjective. While certainly true, it’s important to remember there is a difference between taste preferences and taste faults. For example, some people may like a very strong cup of coffee. In an effort to increase strength, they may use too much coffee for…
Kaladi
August 20, 2019
Food For Thought

Air Roasting

Coffee Roasting at Kaladi is a radical departure from traditional drum roasting. Traditional roasters use technology that dates back to the early 1800s and cooks the coffee beans in an enclosed cylinder heated from below. Coffee beans are rotated in mass at high temperatures that scorch and tar the coffee,…
Kaladi
August 20, 2019
Food For Thought

Labeling Confusion

Some years ago in response to the increasing use of artificial ingredients in food products, a few companies began labeling their products as ‘all natural’ to differentiate themselves from their competitors. Consumers, wary of the artificial ingredients that had become pervasive in their food, responded enthusiastically to the new labeling.…
Kaladi
August 20, 2019
Food For Thought

Identifying Coffee

It takes a lot to become a Kaladi Coffee. When we find a coffee that has what it takes, we give credit where credit is due: the farmers who cared, tended, and produced these exquisite flavor sensations. For this reason, as far as possible, we take the appellation approach to…
Kaladi
August 20, 2019
Food For Thought

Freshness

The three basic components that affect the flavor of coffee are body, taste, and aroma. Body and taste are relatively stable components since they do not change much over time. Aroma, however, is referred to as a volatile component since it dissipates quickly after roasting. Of the 1000 or so…
Kaladi
August 20, 2019
Food For Thought

Describing Flavor

At Kaladi, we like to describe the flavor of coffee by its three basic sensations: strength, taste, and aroma. Each coffee has its own individual character, we seek out those coffees that display the best of these characteristics.There is no such thing as any one best coffee since each of…
Kaladi
August 20, 2019
Food For Thought

Bitterness

Sometimes it is easier to describe what we don’t want rather than what we do when it comes to selecting coffee. For many, the primary desire is to find a coffee that is not acidic or bitter. However, few individuals are aware of what causes acidic or bitter coffee and…
Kaladi
August 20, 2019