Coffee

The coffee regions of the South Pacific include Indonesia and the Pacific Islands; Sumatra; Sulawesi or Celebes; Java, and New Guinea. Each of these regions has unique coffee attributes for flavor, aroma, after-taste and fragrance.

Indonesia and the Pacific Islands: Indonesia is the world’s third largest producer of coffee. Only 15% of the crop is Arabica beans; however, they are some of the best in the world. Indonesian beans are prized for their richness, full body, earthiness and gentle acidity. A limited number of quality beans are available for the gourmet, specialty coffee industry.

Sumatra: Sumatra is the largest of all the Indonesian islands. There are over 13,700 islands comprising the Republic of Indonesia, some with famous and well known coffees. Sumatran coffees are considered some of the heaviest, smoothest and most complex coffees in the world. Sumatran coffees have spicy, herbal notes and earthy aromas sought after by coffee lovers. The finest of the traditional Arabica coffees from Sumatra are marketed as Sumatra Mandheling and Lintong. Mandheling and Lintong are in the Aceh province on the volcanic mountains near Lake Tawar. The average growing altitudes are between 2,500 and 5,000 feet which is ideal for coffee cultivation. This region has shaded coffee farms and the processing method is “semi-washed.” This method depulps the coffee cherry from the coffee seed before they are dry. This cleans the coffee seed from the fruit pulp that naturally surrounds it. Mandheling is known for its herbal aroma, full body, low acidity, rich and smooth flavor.

Sulawesi or Celebes: Sulawesi was formerly known as Celebes. Coffee from this area uses the dry method and possesses a unique combination of sweetness and earthiness. The highest grade Sulawesi coffee comes from the mountainous area near the center of the island in the Toroja region. Sulawesi coffee is low in acidity with a deep body resembling the taste and fragrance of maple syrup. Japan consumes most of the supply available which tends to be small due to the limited yields.

Java: At the beginning of the 18th century, Dutch explorers brought the first Coffee Arabica trees to Java where they were planted and grown successfully. The island of Java became the world’s leading producer of coffee until a rust disease wiped out the entire industry. Farmers replanted the trees but the crops were devastated by military occupation during World War II. Talk about bad luck! Once again, the acreage was replanted with disease-resistant Robusta stock which is predominant although Arabica has made a comeback. Java Estate coffee is a wet processed coffee that is more acidic, lighter in body, and quicker to finish than other coffees in the region. There are traces of spices in this coffee such as nut, vanilla and spice. Old Java is Java Estate coffee that is stored in warehouses for two to three years. This aging process in storage causes the coffee to lose acidity and gain body and sweetness.

New Guinea: Papua New Guinea occupies the eastern half of the island of New Guinea. This is the coffee growing region of New Guinea and the coffee is usually labeled Papua New Guinea coffee or PNG. What is very interesting is that the seedlings planted in Papua New Guinea in the late 1930′s that started the island’s coffee cultivation came from the Jamaica Blue Mountain region in Jamaica. Papua New Guinea has ideal weather and soil conditions for growing coffee beans. However, the plantations are very secluded at very high elevations. Very often, these coffee farms are accessible only by foot. Papua New Guinea coffee is grown organically and processed completely by hand. One great benefit for coffee lovers is that the slower processing time makes for a better quality of coffee. Coffee from Papua New Guinea offers a full, syrupy body, balanced snappy acidity and wonderful complexities. Papua New Guinea coffee is reminiscent of Jamaica Blue Mountain flavor and taste.

So, are your ready for a delicious cup of Papua New Guinea AA Estate freshly roasted to order just for you? This is a true gourmet specialty coffee with a pleasingly full body, crisp acidity, a clean taste that finishes sweet, and a luxurious aroma with hints of tropical fruit such as mangoes and papayas!

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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Ethiopia produces some of the most unique and fascinating coffees in the world. Ethiopian coffee is a great choice anytime but it is particularly good as an after dinner coffee.

The three main regions where Ethiopia coffee beans originate are Harrar (or “Harar”), Ghimbi and Sidamo (“Yirgacheffe”). There is historical controversy surrounding the term “Sidamo” instead of the historical correct name of “Sidama.” While there are calls to identify coffee from Sidama by the name of “Sidama” instead of “Sidamo,” the reality is that “Sidamo coffee” is an established label for this coffee used worldwide.

There are several Ethiopian origin coffees. For example,

• Wollega (Nekempte) Coffee: produced in Western Ehiopia. Medium to bold bean with a fruity taste. Good acidity and body, sold as a blend or as an original gourmet or special origin flavor.
• Limu Coffee: spicy and winey flavor. Washed Limu coffee is a premium coffee. Medium sized bean, mostly round in shape.
• Sidamo coffee: washed Sidamo coffee has balanced taste and good flavor. Often called “sweet coffee.” Fine acidity and a good body, produced in the southern part of the country, blended for gourmet or specialty coffee.
• Yirgacheffe coffee: intense flavor known as “flora.” The washed Yirgacheffe is one of the best highland grown coffees. Fine acidity and rich body.

One of the coffees, “Harrar Coffee” evokes the original mocha coffee from classic longberry mocha beans sought after all over the world.

• Harrar coffee is known for its full body, medium acidity and distinctive classic deep chocolate mocha flavor with a fruity blueberry tone.
• The Harrar coffee bean is medium in size with a greenish to yellowish color.
• It is this coffee bean that is blended with top grade Java Estate Arabic bean coffee to make the Classic Mocha Java Blend.
• Harrar is situated in the high mountains in Eastern Ethiopia above the Gulf of Aden and is the home of great coffee.

But, where does the name Harar come from and what does it represent to Ethiopians? Harar (spelled with one “r”) is a city of mosques, minarets and markets. This is a city that long ago struck its own local currency and still has its own unique language. In many ways, it is a city of mystery, romance and beautiful wild forests where coffee grows naturally.

Harar is situated high overlooking surrounding plains. The view is beautiful and the climate is balmy and inviting. In the “old days,” Harar could be reached only by caravan or mule journey. Sometimes, it would take days or even many weeks to reach. Today, the city is a few hours drive from Dire Dawa, a modern Ethiopian railway town with an international airport and many other amenities for locals and visitors.

The drive from Dire Dawa to Harar provides panoramic views of the torrid lowlands and cool highlands. The mountain scenery is amazing; particularly because of the abundant vegetation that includes acacias, eucalyptus, cacti, coffee and many other plants. Harar is in a rich agricultural land with many springs, streams and rivers. The crops include wheat, millet, maize, other grains, a large variety of fruits and vegetables. Coffee is everywhere. In this region, coffee has been cultivated for many centuries in gardens around the city. The city of Harar was designated in 1989 as part of the cultural heritage of humanity as a whole.

Ready to enjoy a specialty coffee that has rich, pleasing aroma, a bold and complex flavor with a snappy acidity and hints of fruit or citrus? What about a cup of delicious Ethiopian Longberry Harrar coffee freshly roasted to order? Or, why not have it in a cup of Mocha Java coffee?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.”
He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com
Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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Peru is the third largest South American country and the world’s sixth largest coffee producer. Almost 90% of all Peruvian coffee produced is exported and it is one of Peru’s major exports.

Because of the mild nature of most coffee produced by Peru, it is used primarily for blending, French-roast and as a flavored-coffee base. However, Peru’s Central Region in particular, has gained recognition as a high ranking producer of quality, certified organic coffee.

Peru’s coffee and agricultural producing regions include the Northern, Central and Southern Regions. They are situated in the heavily forested north-eastern slopes of the Andes. The coffee growers are small farmers who produce a mild Arabica, with exceptions among farmers who are devoted to producing organic coffee only.

A formidable obstacle to any agricultural production is the challenge of the Andes mountains, the lack of good transportation networks and the complex Amazon River basin system. Such challenges add to the production costs and make coffee farming more complicated in Peru than in other countries. The good news is that coffee producers, coffee exporters and the government are working together to improve the image of Peruvian coffee worldwide. One can say with confidence that the future looks bright for Peruvian coffee.

A few interesting facts about the Peruvian coffee regions,

Northern Region: The largest coffee growing areas in this region are Jan, Bagua, San Ignacio, Cajamarca, Piura, Amazonas and San Martin.

• Coffees from this region are typically the most unreliable and difficult to categorize. This is the newest area to produce coffee, with the highest number of uneducated coffee farmers and traders, and the biggest distance from Lima. Clean northern coffees have a smoky, earthy flavor and are the mildest of Peru. There are, however, some northern coffees that have a superb full body and delicate sweetness as well such as from the Cajamarca area.

Central Region: This region is well suited for coffee shade farming techniques. Many coffee growers follow sustainable agricultural practices and they adhere to organic fertilization and weed control methods which are very good for the environment. The most established coffee farming areas in this region include Villa Rica and La Merced.

• The peak harvest in the Central Region is usually a few months apart from the peak harvest availability of washed Central American coffees. This gives Peruvian coffee producers an advantage in coffee markets although weather fluctuations often have unpredictable effects that can change the supply and demand quickly.

Southern Region: This region includes the smallest coffee growing area of Quillabamba with towns such as Ayacucho, Cuzco and Puno.

• Puno coffees are full-bodied and very citrus-like tasting. Unfortunately, their production is very low per year and they are very rare due to their remote location on the high Bolivia-Peru border. Cuzco is one of the oldest and largest producing areas of Peru. Cuzco is also home to the famous Incan ruins of Machu Picchu. Cuzco coffee offers fruity acidity and it is among the most consistently balanced Peruvian coffees.

What about a delicious cup of Peruvian Shade Grown Organic coffee?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com
Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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People of all walks of life love drinking coffee every day. Many famous musicians, poets, writers, intellectuals, politicians, scientists, radio announcers, television personalities, movie actors, theater performers and media moguls among many others continue to make the brew a very popular beverage.

Does everyone follow the same coffee service etiquette?

• There are basically two types of coffee service: informal and formal. At different times in our lives, we use one or the other.
• To serve coffee, there are three different types of cup sizes that are used.
• Small or demitasse to serve espresso and strong black coffee after a formal dinner.
• Medium size cups or teacups after a meal.
• Large cups at breakfast and during informal gatherings.

Serving coffee at home for family or for a party provides the opportunity to practice “coffee service etiquette.” The coffee service etiquette varies according to the audience, type of gathering, location and even season of the year.

• Informal coffee service etiquette is usually employed during informal family reunions, luncheons and dinners. For informal meals, coffee is prepared ahead of time. The hostess may serve the coffee for each guest. Guests can also serve their own coffee with the desired amount of cream and sugar to taste.
• Formal occasions have servers in charge of coffee service. One server may be in charge of one table at a banquet, for example. The server asks each guest about their coffee preferences and serves the coffee as requested. Formal coffee service is a nice touch to practice at home and make a family member feel “special.”

Of course, there is no need to wait for a special occasion to enjoy coffee. Drinking specialty gourmet coffee in the family room or on the deck on a weekend is a great way to “smell the beans” and enjoy the cup.

The coffee etiquette, of course, varies from the home to the office and to the coffee shop at the corner.

• At the office, around the communal coffee pot, office workers gather to get a hot cup of coffee from the office pot in the morning before starting work or during a break to get some extra “buzz.”
• Sometimes, when coffee pots are not washed after use or coworkers do not make a new pot as a courtesy for the next coffee drinker, the office coffee area can become a contentious one.
• Solution? Bring your own brew in your own thermos or go out and get a fresh cup of coffee elsewhere if you can.

Is there a coffee etiquette for the coffee shop at the corner? Yes.

• Respecting the line is important and basic courtesy is expected.
• Ordering when asked and knowing what to order in advance.
• If using a table at the coffee shop, cleaning up after use is the least one can do for the next coffee patron.
• Drinking something the shop sells, not just using the space for the atmosphere, free Wi-Fi or newspapers.
• Lastly, turning those pesky cell phones off. The public coffee shop may be public but your conversation, most likely, is of no interest to the other patrons.

In the end, enjoying the specialty gourmet coffee you prepare or buy is what matters the most. So, what about a delicious cup of Spanish Espresso?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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Coffee has been a popular beverage for many years. Looking back at history, coffee lovers are in very good company. Following are examples of famous historical personalities who enjoyed drinking coffee and helped promote this beverage among their fellow citizens and observers. Who knows? Perhaps coffee contributed to the inspiration that gave way to so many wonderful works of art, poetry, literature and music from the Age of Enlightenment!

Johann Sebastian Bach (1685-1750). Famous 18Th Century composer, harpsichordist, violist and violinist. Renowned for ecclesiastical and secular works for choir, orchestra and solo renditions. Bach liked coffee so much he immortalized it in his “Coffee Cantata” by writing for this musical piece “How sweet coffee tastes! Lovelier than a thousand kisses, sweeter than Muscatel wine!” and he also wrote” Without my morning coffee, I’m just like a dried up piece of roast goat.”

Alexander Pope (1688-1744). 18Th Century English poet, satirist, who said about coffee, “Coffee, which makes the politician wise, and see through all things with his half-shut eyes.”

Franois-Marie Arouet, better known by the pen name Voltaire, (1694-1778). Writer and philosopher famous for his wit. Built a reputation as a coffee lover by allegedly drinking 40 cups of coffee a day mixed with chocolate. Voltaire said about coffee, “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”

Benjamin Franklin (1706-1790). One of the Founding Fathers of the United States. A leading author, printer, satirist, political theorist, politician, scientist, inventor and diplomat. Benjamin Franklin had high standards for his coffee, “If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.” Another quote from Benjamin Franklin: “Among the numerous luxuries of the table…coffee may be considered as one of the most valuable. It excites cheerfulness without intoxication; and the pleasing flow of spirits which it occasions…is never followed by sadness, languor or debility.”

Jean Jacques Rousseau (1712-1778). Philosopher, writer and composer of the 18Th century enlightenment age. Rousseau said about coffee, “Ah, that is a perfume in which I delight; when they roast coffee near my house, I hasten to open the door to take in all the aroma.”

Thomas Jefferson (1743-1826). The 3rd President of the United States of America. Principal author of the Declaration of Independence. Thomas Jefferson deemed coffee “the favorite drink of the civilised world.” Jefferson enjoyed the coffee houses of Williamsburg and Paris. He served coffee often at the President’s house, Poplar Forest, and Monticello.

John Paul Jones (1747-1792). He was the first well-known United States naval fighter in the American Revolutionary War. He was a frequent patron at the Procop, opened in 1686. This is one of the oldest cafs and restaurants in Paris still in operation. Procop was the meeting place for intellectuals, writers, poets, artists, revolutionaries and other “enlightened” personalities. Procop served coffee, a somewhat exotic beverage at the time. John Paul Jones was known for saying, “I have not yet begun to fight!” After such exclamation, he would often drink coffee with delight.

Johann Wolfgang von Goethe (1749-1832). German writer and polymath. Goethe was a person known for his expertise in a significant number of different subject areas. Goethe was a personal friend of Friedlieb Ferdinand Runge who was able to isolate relatively pure caffeine from coffee beans in 1820. Goethe had an interest in decaffeinated coffee to reduce insomnia symptoms. Goethe, who was an enthusiastic coffee drinker, once said, “Enjoy when you can, and endure when you must.”

Napoleon Bonaparte (1769-1821). Masterful soldier, tactician, superb administrator, Emperor of the French, said about coffee, “I would rather suffer with coffee than be senseless.”

George Gordon Byron, also known as Lord Byron (1788-1824). British poet and leading figure in Romanticism who said about coffee, “Tis pity wine should be so deleterious, for tea and coffee leave us much more serious.”

Benjamin Moseley (1789-1819). English Physician who said about coffee, “The use of coffee will probably become greatly extended – - as in other countries, it may diffuse itself among the mass of the people, and make a considerable ingredient in their daily sustenance.”

Ready for a cup of delicious Vanilla Hazelnut flavored gourmet coffee?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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