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It has a lower concentration of acidic compounds, particularly chlorogenic acids, resulting in a higher pH and less acidic taste compared to regular coffee. [2] [3] The average pH of coffee ranges from 4.85 to 5.1, with a standard deviation of 0.2. Factors influencing the pH variation of coffee (4.9 – 5.3) primarily include the degree of roast.
Criticisms of fair trade have been made as a result of independent research, and these are summarized in the fair trade debate. There are also some criticisms of fair trade specific to coffee. Colleen Haight of the Stanford Innovation Review argues that fair trade coffee is merely a way to market the idea of ethical consumerism. [20]
The first fair-trade coffee was an effort to import Guatemalan coffee into Europe as "Indio Solidarity Coffee". [ 160 ] Since the founding of organizations such as the European Fair Trade Association (1987), the production and consumption of fair trade coffee has grown as some local and national coffee chains started to offer fair trade ...
Decaf vs. regular coffee. The antioxidant health benefits remain even when coffee is decaffeinated, both dietitians say. Drinking either regular or decaffeinated coffee is associated with a longer ...
Sustainable coffee is a coffee that is grown and marketed for its sustainability.This includes coffee certified as organic, fair trade, and Rainforest Alliance.Coffee has a number of classifications used to determine the participation of growers (or the supply chain) in various combinations of social, environmental, and economic standards.
Monsooned Malabar, also known as Monsoon Malabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance.
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