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.
Continue reading JAMAICA BLUE MOUNTAINS COFFEE – FLAVOURS OF CARIBBEAN
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 RUNIONESE COFFEE BEANS – BOURBON
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):
“No, I can’t explain the dance to you. If I could tell you what it meant, there would be no point in dancing it.”
Continue reading HEIRLOOM ARABICA – ETHIPIAN COFFEES
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 ETHIOPIAN COFFEE BEANS
Colour Your World!
Coffee can be processed from the cherry to the green beans that are going to be roasted via a ‘Honey’ Processing Method.
In doing so, only the skin and the pulp of the coffee cherry are removed. The coffee beans (seeds) are dried within the remaining honey-like, sugary, mucilage layer – the gluey substance, underneath the pulp of the cherry, covering the two coffee seeds. Continue reading THE VARIOUSE DIFFERENCES BETWEEN HONEY PROCESSES
“Geisha coffee is just like that bold difference in a special wine that makes it stand out, with the coincidence that it is just a super pleasant taste! A symphony of flowers, citrus acidity and sweetness.” – Giorgio Bressani, Finca San Jeronimo Miramar, Guatemala
“A cup of Geisha can provide something as close as we’ve seen to perfection in coffee, a sensory rapture that is nothing short of inspirational.”
Continue reading GEISHA COFFEE BEANS
An inspiring leader, who shaped the specialty coffee culture
“If your actions inspire others to dream more, learn more, do more and become more, you are a leader.”
– John Quincy Adams
Knutsen emigrated from Norway to the USA when she was 5 years old. In her early 40s, she accepted a job as a private secretary in a California based company that imported coffee and spices. Once she got into it. She not only discovered her passion for quality coffee, but also her natural talent for leadership. Continue reading ERNA KNUTSEN FOUNDER OF SCA