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37 Cards in this Set
- Front
- Back
- 3rd side (hint)
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What is Starbucks mission statement? |
To inspire and nurture the human spirit-one person, one cup and one neighborhood at a time. |
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How were the first coffee berries (cherries) discovered? |
In Circa A.D 800-900 by Kaldi the Ethiopian goat herder. |
His goats discovered it first. |
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What year did Starbucks open its first store in Seattle's Pike Place Market? |
1971 |
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Who discovered a way to decaffeinate coffee in 1903? |
German coffee importers, Ludwig Roselius and Karl Wimmer. |
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Who invented the first commercial "espresso" machine in 1901? |
Italian businessman, Luigi Bezzera. |
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How does the elevation at which coffee grows impact it's quality? |
High elevations experience high temp during the day and low temp at night slowing the coffee cherry growth. More time on the tree means more time for the beans to develop a complex flavor profile. |
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Where is the "Coffee Belt" where coffee trees grow? |
Between the tropics of Cancer and Capricorn. |
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What is considered high elevation for coffee tree growth? |
3,000 to 6,000 feet. |
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What are the flavor characteristics of the Latin America growing region? |
Coaco and nut flavors and bright acidity. |
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What are the flavor characteristics of the African/Arabica growing region? |
Floral and citrus flavors. |
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What are the flavor characteristics of the Asia/Pacific growing region? |
Full body, spicy flavors, herbal notes and balanced acidity. |
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What are the two most regognized species of commercially grown coffee trees? |
Robusta and Arabica |
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What are the two most common purebred arabica coffee trees? |
Bourbon and Typica |
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What are the two hybrid Bourbon arabica coffee trees? |
Caturra and Catuai |
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How many years after planting does a coffee tree reach maturity and begin producing coffee cherries? |
3-4 years |
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On average, for how many years will a coffee tree produce fruit? |
20-25 years |
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What are the three processes in the annual 9 month coffee tree plant life cycle? |
Flowering, Ripening and Harvesting |
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What is the sweet, sticky honey-like substance that coats the coffee bean? |
Mucilage |
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What is it called when only one coffee bean develops in the cherry? |
Peaberry |
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In the anatomy of a coffee bean, what is the layer under the parchment that protects the bean? |
Silver Skin |
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What is the pulp of a coffee cherry mainly made of? |
Sugar and water. |
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What characteristics are attributed with the "washed" processing method for coffee? |
Clean and acidic. |
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What characteristics are attributed with the "semi-washed" processing method for coffee? |
Herbal, earthy flavor and full body |
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What characteristics are attributed with the "natural" processing method for coffee? |
Fruity |
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What two methods of sorting are used for all green coffee regardless of processing method? |
Color and Density sorting |
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What four types of farming organizations does Starbucks source our coffee from? |
Small holder farms, Cooperatives, Estates, and Exporters |
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What are the three focuses for Starbucks ethical sourcing? |
Transparency, Good Labor Standards, and Low-Enviromental Impact |
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What does C.A.F.E stand for in Starbucks C.A.F.E practices? |
Coffee and Farmer Equity |
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What are the four fundementals of C.A.F.E practices? |
Product quality, economic accountibility, social responsibility, and environmental leadership. |
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What are Starbucks three coffee quality teams? |
Farmer Support Centers (FSC), Starbucks Coffee Trading Company (SCTC), and Green Coffee Quality (GCQ) |
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Where are the two Farmer Support Centers located? |
San Jose, Costa Rica and Kigali, Rwanda |
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Where is the Starbucks Coffee Trading Company located? |
Lausanne, Switzerland |
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Where is the Green Coffee Quality team located? |
Seattle, Washington |
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What are the three coffee decaffeination methods? |
Direct contact, Swiss Water and natural decaffeination |
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What is the Starbucks Roast Curve? |
Philosophy for roasting different roasts at different times and temperatures to create unique coffees. |
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On average, how many miles will coffee travel to reach the store? |
4,634 miles |
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What is the last 10 feet of the coffee jouney? |
From where we get it in the store to where we serve it to the customer |
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