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COFFEE BEANS

Methods of processing specialty coffee beans

Posted in COFFEE BEANS
on June 21, 2018

Wet Process

Most of the specialty coffee is processed is via this method.
The method is called wet process because water is used to remove the outer layers that surround the coffee beans.
The final cup is clean, sweet and lighter in the body. The acidity is well-balanced.
High-quality wet-processed coffee beans are cultivated in Kenya, Ethiopia, Congo, and Colombia. You can find them mainly in Africa, South America, Australia – Pacific islands, Asia and also in Central America.

Coffee process - Wet

Natural Process

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The Chemistry between Roasted Coffee beans & Water – Coffee brewing

Posted in COFFEE BEANS
on May 22, 2018

Knowing what difference water can make

About 98 percent of your cup of coffee is water. Knowing and taking into account the quality and characteristic of water is a crucial part in the art of coffee-brewing. Different locations around the world have different kinds of water. The mineral balance and added substances of the water differ from location to location.

Not only will the water taste differently, but it will also have a different effect on the grinded coffee beans during the brewing process. Minerals extract the flavor compounds from the beans. It is important that coffee-lovers are aware of the mineral content in the water they are using when brewing their coffees. Beans from a specific roastery will taste different in different locations around the world, just because of the different kind of waters that are around. Continue reading

Timor Leste coffee – Hibrido de Timor – HDT – variety coffee

Posted in COFFEE BEANS
on May 1, 2018
Coffee beans picking

A legend is often told in Timor… It’s about a little boy and his crocodile friend that turned himself into the island of Timor out of love for the boy. The legend explains Timor’s mountainous, crocodile-like shape. Timorese have a special affinity not only with coffee but also with crocodiles!

 Hibrido de Timor (HDT),

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The Pacamara coffee varietal – an usual newcomer

Posted in COFFEE BEANS
on April 11, 2018
cup of coffee on background coffee plantation
Opposites attract…

Pacamara coffee beans – history

The Pacamara coffee varietal resulted from the crossing of two varieties. Which are quite different from each other:  the Pacas and Maragogype varietals. It’s name combines the first four letters of each parent varietal. The Salvadoran Institute for Coffee Research (ISIC) created this relatively new coffee varietal in 1958, after approximately 30 years of scientific research. During the late 1980’s, it had been released to coffee producents. Continue reading

The Coffee Flower – coffee blog about coffee farm

Posted in COFFEE BEANS
on April 6, 2018
When the flower blossoms, the bee will come. – Srikumar Rao

Coffee flower

Coffee flowers are beautiful with a sweet and elegant fragrance, similar to the scent of jasmine. They have 5 – 9  small, delicate, snow-white petals that are open at night and early in the morning,

A coffee flower blooms only 3 – 4 days. If it does not get pollinated by an insect during this time, it will fade and not produce a coffee cherry. Continue reading

Hawaiian origin coffees – Hawaii Kona coffee beans

Posted in COFFEE BEANS
on March 6, 2018
Hawaii Kona coffee in cup

Nature is where it all begins for the Hawaiians. In fact, they call themselves keiki o ka aina children of the land’. – M. J. Harden, Author of Voices of Wisdom Hawaiian Elders Speak

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Flavours of the Caribbean – Jamaica Blue Mountains coffee

Posted in COFFEE BEANS
on February 27, 2018
Coffee bean bag of Jamaica coffee beans
Jamaica – The “land of wood and water” and excellent coffee

Not all Jamaican coffee beans are classified as Blue Mountain Coffee. They are graded into Blue Mountain No. 1 – 3, Pea Berry and Triage. Other grades of Jamaican coffee beans include High Mountain Supreme, Jamaica Prime and Jamaica Select.

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Reunionese coffee beans: Bourbon Pointu – Arabica species

Posted in COFFEE BEANS
on February 13, 2018
Hand and coffee beans

A very low caffeine content, a delicate flavour… A floral and fruity aroma with notes of musk, rhubarb, pineapple, rose and spices…”  – Pierre Hermé, French Pastry Chef

 

Bourbon and Typica

Bourbon and Typica are the two main varieties of the Coffee Arabica species. They are considered to be the two “Heirloom”or “Heritage” Arabica coffee varieties, which originated in south western Ethiopia. It is believed that most Arabica coffee varietals are derivatives of the Typica or Bourbon variety.

It is commonly accepted that the Bourbon variety is a natural mutant variety of Typica. Recent genetic studies suggest that Typica and Bourbon coffee beans were brought from the forests of Southwestern Ethiopia to Yemen for cultivation. From Yemen the coffee plants spread to other parts of the world. Continue reading

Ethiopian coffee beans Typica variety – ‘Heirloom’ coffees

Posted in COFFEE BEANS
on February 6, 2018
Coffee cherries on plant

Heirloom’ coffees  – Enjoy delicious historic flavors

When trying to capture the essence of Ethiopian coffees, Intelligentsia Coffee & Tea, a Chicago based US coffee roasting company, cites the American dancer, Isadora Duncan (1877-1927): Continue reading

Ethiopian ‘Heirloom’ coffee beans – A mysterious and colorful palette

Posted in COFFEE BEANS
on January 30, 2018
Coffee cherries on Arabica plant. Heirloom coffee

You travel on until you return home; you live on until you return to earth. – Ethiopian Proverb

Ethiopia is a fascinating country. ‘The Land of Origins’ has a rich history, hospitable people with deep spiritual traditions, indescribably beautiful landscapes with striking natural contrasts. Ethiopia is the home the world’s rarest animals and plants and the origin of the Blue Nile which merges with the White Nile in Sudan to form the longest river of the world. Continue reading

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