Coffee

Hawaiian Kona coffee is the famous Hawaiian coffee that comes only from Kona, a district on the west coast of the Big Island in Hawaii, and has been popular for its high-quality coffee since the early 1800′s. This delicious beverage is produced on the extremely fertile slopes of an extinct volcano.

Coffee was first brought to Kona by Reverend Samuel Ruggles from Brazil in 1825. Kona beans are grown on large estates. But due to the sudden worldwide crisis in the coffee market in 1899, plantation owners had to lease out the land to their workers. These workers, who were originally Japanese, worked the leased land as their family business, growing the highest grade gourmet beans.

Today Kona has about 600 independent farms, most of which are small, 3 to 7 acres in size. Most of these farms are a family run business whose special beans are nurtured with the greatest care and concern for quality..

What experts say about Hawaiian Kona Coffee?

This java of champions is produced based on the special growing environment and growing techniques that make this product deliciously rich, and very different from other kinds of coffee. A regular coffee drinker or coffee connoisseur can really appreciate the exquisite aromatic scent of a freshly brewed Kona coffee, and indulge in the flavor of the richest full-bodied coffee the world has to offer.

This special coffee is produced with many variations to appeal and satisfy a wide range of tastes and desires. It is also produced as blended flavors like the all time favorite; Chocolate Macadamia Nut and is truly a special flavor for Christmas holidays or gift-giving. There is even decaf, and the newly available instant freeze-dried Kona coffee.

When buying high grade Kona beans, it is important to know how to store your beans properly to preserve its special taste and high quality as long as possible. Coffee connoisseurs recommend keeping their precious sipping treat either in an air tight ceramic container or a glass container that is away from direct light. Remember that the natural enemy of the beans are light, air and dampness.

Attention: Never store your beans in plastic containers. Otherwise, as a result, you may get tasteless coffee without any aroma, as the product usually absorbs the taste of the plastic.

Why drink Hawaiian Kona coffee?

If you are looking for a first-class coffee, try 100% Hawaiian Kona that is so different from the common and ordinary Colombian produced commercial brands. These beans produce a superior coffee to any store bought brands, and so are popular among worldwide coffee-drinking societies.

Why is this coffee considered # 1 all over the world?

o Coffee experts consider Kona beans as the number 1 in the world. Why? – Because they create a beverage that is medium-bodied, slightly acidic, but the best of all, deliciously rich, coming with a heady aroma. If you enjoy the flavor of coffee, there is nothing as rich and flavorful as a fresh, hot cup of Hawaiian Kona coffee.

o If you are a coffee lover, you probably know that only a very small amount of coffee in the world is pesticide free. And Kona coffee is also one of them. You and your family can consume this coffee without any concern about consuming pesticide spray residues.

As a connoisseur’s coffee, these gourmet beans now available online for your shopping convenience, and very affordable, if you know where to look.

Add more zest and pleasure to your daily coffee experience with these special beans loved by all over the world. And your friends and neighbors will love you for sharing it. Or surprise that special someone with this unique coffee as a gift they’ll always remember.

My highest recommendation to buy Hawaiian Kona Coffee online is Hawaii Gourmet Shopping owned and operated by Lanawiliama, Inc., a state licensed Hawaii-based reseller. Go now and check this out- Hawaiian Kona Coffee

Author: Will Campbell
Article Source: EzineArticles.com
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Ethiopia is the widely recognized home of Arabica coffee. Unlike many other countries that carefully partition their coffee plantations, Ethiopia is the only country where even wild coffee trees account for the active harvests. But one thing in common about premium gourmet coffee, their beans are all hand picked and not machine harvested.

The downside to Ethiopian coffee is that due to wild coffee trees accounting for parts of their harvests, their products have some rough sediments that may slip into each cup especially when a percolator or French Press is used. Ethiopian coffee is best served using a filtered, drip coffee maker.

Aside from tracing their origins to the Arabica, many of today’s premium coffees owe their rich and unique taste to geography and nature. Here are three of the world’s finest which trace their roots to Arabica:

• The Ethiopian Harrar coffee. This type of coffee is grown in the eastern part of Ethiopia. Being an arid area, coffee from this region are traditionally dry. Its fruit is allowed to dry on the bean then milled to remove the fruit and husk. Due to this drying process of allowing air to circulate around the coffee, a fruit flavor is retained. In fact, some coffee reviewers have described Ethiopian Harrar as remarkable and complex with a hint of wine simply because of this sweet, fruity flavor that borders on blueberry interacting with the aroma.
• Hawaiian Kona coffee. Another one of the world’s top coffee types grown in the Kona coast of Hawaii. This Hawaiian offspring of Arabica found its way into the Kona coast by way of Brazil when a missionary first planted it in the region in the early 19th century.

  The Kona region is not as hot and dry as Ethiopia but rather tropical. Days are sunny with some rainy afternoons. What probably contributes most to the Kona bean’s distinctness is the rich volcanic soil on which it grows. Like Ethiopian Harrar, Kona coffee is sometimes identified by a flavor that hints of wine which is probably due to the same fruity property it shares with its African cousin.

• Jamaican Blue Mountain coffee.This coffee type is grown in mountainous areas that reach 5,500 feet and these are known as the Blue Mountains. The climate is similar to the Kona region, cool in the day but with much more rain. Because of its height, it is not uncommon to see mist and cloud covering much of the Blue Mountains. The locals say that it is the interaction of the mist with the coffee plants that give their coffee a bluish-green hue. Unlike Kona though, the Blue Mountains are not volcanic but its soil is made rich by its sheer altitude.

  Coffee beans were not indigenous to Jamaica. It was in 1728 that its governor brought the first Arabica beans into the islands from Martinique. And almost 300 years later, Jamaican Blue Mountain coffee is one of the world’s finest and rather hard to find at times.

As you can see, the Arabica bean has travelled the world and is already rooted in many parts. The images of Ethiopia are sometimes sad, with pictures of babies being held by their mothers all reduced to only skin and bones as a result of crushing poverty. But to those who are fortunate to find work picking the coffee berries, they have become a source of blessing for all coffee enthusiasts.

You may own the top of the line coffee maker, you may drink from the shiniest of cups, but were it not for the sweat and labor of these Ethiopian farmers, there would be none of the best coffees that money can buy.

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Discover the best gourmet coffees [http://joffreys.jazzbrew.info]from all over the world and enjoy a cup right in the comfort of your own home.

Author: Simon Wu
Article Source: EzineArticles.com
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If you are passionate about drinking the very best coffee, give Jamaica Blue Mountain Coffee a try.

What is Jamaica Blue Mountain Coffee?  

Although other Caribbean islands grow coffee, certainly Jamaica Blue Mountain Coffee is the best, and the most well-known. The name Jamaica Blue Mountain Coffee is a registered trademark of Jamaica’s Coffee Industry Board. Connoisseurs characterize Jamaica Blue Mountain as a perfect combination of acidity, body and aroma. It is rich and flavorful, with no bitterness and a hint of chocolatey sweetness – a very smooth, mild coffee. Some say it is also very low in caffeine.  

Blue Mountain is not a brand, but a coffee-growing region. At the Eastern end of Jamaica, the Blue Mountains form the backbone of the island and are among the highest mountains in the Caribbean, rising to 7,402 feet. To be called Jamaica Blue Mountain, the beans must be grown at altitudes between about 3,000 and 5,500 feet in the parishes of Saint Andrew, Saint Mary, Saint Thomas or Portland. Above 5,500 feet, the lushly wooded forest, which is home to over 800 species of plants and more than 200 species of birds, is maintained by the Jamaican Government as a Forest Reserve. (By the way, there are great hiking trails throughout this area.) Beans grown at lower elevations are called Jamaica Low Mountain or Jamaica High Mountain, based on elevation, and, while they may produce fine coffee, they tend to be more acidic and cannot legitimately be called Jamaican Blue Mountain.  

There is usually a cool misty cloud cover hanging over the Blue Mountains and the region gets about 200 inches of rain each year. This constant mist gives the mountains a bluish hue, which is where they derive their colorful name. Combined with volcanic soil rich in potash, nitrogen and phosphorus and good drainage, it makes for an ideal coffee-growing region (think about the climatic similarities with the Hawaiian Kona coffee-growing region). This perfect combination of factors causes the beans to mature more slowly (as many as 10 months to harvest), developing more character and producing a larger, harder bean with more intense flavor.  This is compared to other regions in the world where the beans mature in 5 or 6 months. Most of the coffee trees are of the Arabica Typica variety which produces delicious coffee.  

History  

Coffee is not native to Jamaica. The beans were brought to the island in 1728 by the governor at that time, Sir Nicholas Lawes, and coffee growing began as a plantation slave crop. Jamaica was able to produce such high quality beans that the industry grew quickly, resulting in more than 600 coffee plantations by 1814. After slavery was abolished, many former slaves acquired their own land and began to grow their own coffee. This caused a dramatic decline in the industry primarily due to labor shortages and, by 1850, only about 180 coffee plantations remained in operation.   Revived in the 1870s, some (mostly white) plantation owners started designating their coffee as Blue Mountain to distinguish it from the beans being produced by the emancipated slaves. These estate owners had access to better processing equipment and benefitted from their connections to merchants in colonial Britain (in power at the time), so their crops could be sold at the highest prices. Their reputation for high quality caused a high demand around the world even though this Blue Mountain coffee was only a small part of Jamaica’s total production.  

Jamaica’s coffee production has suffered many hardships caused by unscrupulous dealers, hurricanes and lack of organization. But in the 1950s and 1960s Japan developed a taste for their coffee, forming relationships with growers and processors, and investing in the production of the coffee crop. Today, Japan buys over 80% of the Jamaica Blue Mountain Coffee crop under contract, adding to its rarity in world coffee markets.  

Regulation

Responding to the various problems, the Jamaican Coffee Industry Board (C.I.B.) was established in 1953 to reorganize and develop the industry, control the quality of the crop and provide assistance to farmers. Quality was once again the number one priority.   The Coffee Industry Board carefully examines crops, evaluating bean size and other qualities to determine whether or not the coffee will be certified, and how to grade it. Grade One Jamaica Blue Mountain is the finest coffee. Today, there are many coffee cooperatives consisting mainly of small farmers with plots between ½ to 10 acres. Jamaica’s farmers send all their beans to designated pulperies and are paid per box by CIB. Once certified, the coffee can be sent for roasting to a CIB-licensed roaster who is also the only entity authorized to market Jamaica Blue Mountain coffee in Jamaica and around the world.  

In addition to its use for brewed coffee, the beans are the flavor base of Tia Maria coffee liqueur, another delicious Jamaican product.  

Because of the restricted geographical range where it’s grown, Jamaica Blue Mountain is available in limited quantities and can sometimes be difficult to find and rather expensive. Its production of about 2,000,000 pounds per year makes Jamaica a small fry in comparison to the large coffee producing countries of the world like Brazil, Columbia, Guatemala and Costa Rica. About 65% of the total production is exported, with about 95% of that going to Japan. That doesn’t leave much for the rest of us and it explains the high prices this great coffee commands!  

Its coffee exports earn between $25 and $30 million a year – far less than its other exports like sugar, bauxite and rum. But Jamaica can rightfully say it produces the premier coffee of the world!

Visit http://www.keepitjiggy.com for loads of information about Jamaica, its history, its food, travel information, reggae music, its artists, and resources for locating those hard-to-find collectibles in the genre.

Author: Theresa Goodell
Article Source: EzineArticles.com
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