But unlike coffee giants Brazil and Colombia, which have over the years experimented with mutations of the original varieties brough here (Bourbon and Typica) for purposes of limiting susceptibility to plant diseases, Pomeroon has stayed true to Typica.
In so doing, Pomeroon coffee is closer to the original Arabica variety from Yemen. The end result is a product that is the purest in Guyana, roasted with advanced profiling technology and ground to international aggregation specifications.
As is expected with any plant, growing in a different environment to what it’s accustomed, it adapts to its new environment. Pomeroon coffee no longer resembles Typica. It produces a much larger cherry and bean than it originated with, similar to what happened to Typica in Maragogipe, Brazil. There, Typica naturally evolved into a large bean and scientists determined that these changes were significant enough to form a new cultivar, “Maragogipe”.
Pomeroon cultivar had a similar evolution. In May 2017, a genotyping (DNA) test was done on coffee green beans from Pomeroon by the FDA Lab in Maryland, USA by scientist Dr. Dapeng Zhang. APFI is now working with Dr. Zhang and a Lab in Costa Rica, where DNA profiles of coffee are stored, to identify the evolved cultivar. Although Pomeroon coffee beans have similar characteristics to that of Maragogipe, it is hope that the cultivar is distinct enough to be branded as a new cultivar named “Pomeroon”.
How is APC processed? The least costly is the “dry” method used by many countries of drying the cherries and hulling (removing the dried covering shell consisting the exocarp, mesocarp and endocarp). This method compromises superior taste for lower costs. Since APC is a premium coffee, it uses the “wet” method comprising washing (removing defective cherries), pulping (removing the thick exocarp and mesocarp), fermenting (removing mucilage covering the parchment), drying, and finally hulling (removing the endocarp or shell). It is costly but is necessary for great taste and aroma.
The resulting green beans from the wet process is then roasted to the required profile in a computer controlled roaster, ground and packaged in three-layered (PET/PE/AL) air-tight sachets with one-way air valves and with tin-ties for proper storage after opening. Coffee has an indefinite life when stored in an airtight environment.