Coffee

Ethiopia is the birthplace of coffee. The coffee plant, known as Arabica, first grew in the Ethiopian region called Kaffa. Ethiopians call coffee ?bun? or ?buni.?

Ethiopian coffee is available from various regions today, some of it comes dry-processed, some comes washed. The differences between the dry-processed varieties and the washed varieties are significant. In brief, the washed version exhibits the characteristics of a lighter-body and less earthy notes in the flavor and aroma. The dry-processed varieties are wilder, more earthy, and fuller-bodied coffees.

Ethiopian variety

Coffees from Ethiopian are typically characterized as having some of the most unique flavors in the world. They are very fascinating and complex coffee beans, grown in coffee’s most natural environment. Also, coffee originating from different Ethiopian regions vary greatly.

It is widely believed that the coffees grown in lower regions or middle regions are the better coffees. Ethiopia also has a large variety of organically grown coffees and these are probably some of the best certified organic coffee beans in the world.

The three main regions of coffee production in Ethiopia are: the Harrar region, the Ghimbi region and the Sidamo or Yirgacheffe region.

Dry-processed Ethiopian beans

The coffee beans grown in the Harrar region are grown on small coffee producing farms on the eastern area of Ethiopia. Harrar coffee is dry-processed. These coffees have very specific labels, for example, the larger beans are the longberry beans, the smaller are called shortberry, and there is also the Mocha bean.

Ethiopian coffee is known for its strong and dry character. It has a druity acidity, much like wine. And best of all, a rich and pungent aroma with a heavy body. If you focus on a good brew, you will no doubt taste the blueberry or blackberry aromatic overtones. Coincidently, Harrar coffee beans are often used for espresso, because the pungent aromatic are much desired in the espresso’s crema or froth.

Washed coffees

The washed coffees that are produced in Ethiopia come from the Ghimbi and Yirgacheffe regions in the west of the country. These Ghimbi beans tend to have a more balanced flavor with a heavier body and a taste that seems to last much longer than the dry-processed variety.

On the other hand, it seems that the Yirgacheffee bean, with is grown in the southern part of Ethiopia, is especially favored amongst Westerners. That’s probably because it is a milder coffee, exhibits fruity overtones, and is brilliantly aromatic. This coffee is often referred to as Sidamo, which is the region from which it originates.

Brewing the perfect cup

As with all coffees, the raw product is just as important as the process of brewing. You’ll know you’ve brewed the perfect cup of Ethiopia coffee if you’ve chosen the bean to your liking and the level of roast is to your taste. But when it comes to the perfect cup of Ethiopian, it is not just about taste, but smell also. Close your eyes and focus on the smell. You will be transported to place of origin, to Ethiopia, where coffee was born.

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Author: Samantha Evans
Article Source: EzineArticles.com
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Coffee lovers will all uniformly agree that hazelnut coffee is a very richly-flavored delectable coffee with nutty overtones. To experience the original taste, you must try hazelnut flavored coffee made with natural ingredients without sugar, calories and allergens. Hazelnut coffee is a harmonious blend of nut and coffee that is something distinctly unique.

Even if you are not a veteran drinker, it is quite easy to know if the kind of coffee you are offered is indeed of the hazelnut flavor or not. The aroma that is emanating from the cup should be almost identical to hazelnut liquor. After inhaling a whiff of the strong smell, the very first sip will tell you what sort of coffee you have in your hands.

If it is sweet, nutty and gives you the feeling of a wonderful combination of coffee and nut, then rest assured you are holding a hot cup of hazelnut coffee. If you instantly like what you just sipped, then you are on the way to join the elite group of people from all over the world who have almost become addicts to this delicious blend of coffee – the strong Hazelnut.

The die-hard fans of hazelnut will say it is very similar to a cup of plain coffee with hazelnut liquor added in order to give the coffee that addictive kick. But one must hasten to add, that when you really buy hazelnut flavored coffee in the market, do not expect it to have any liquor mixed in it. Hazelnut is an excellent refreshing top-up beverage after breakfast, lunch, or dinner. Hazelnut coffee has a strong aroma, terribly rich and temptingly creamy. Hazelnut coffee is said to leave a very strong taste that will linger in your mouth for long.

There is a popular misconception that hazelnut flavor is meant to be taken only during the cold autumn and winter months. Nothing can be farther from truth as hazelnut is still a very delicious drink any time of the year. Because of its innate flexibility, some people even add chocolate to their hazelnut flavored coffee, to make their coffee unique. Universally appealing, hazelnut flavored coffee is the ideal beverage for parties, social events, or office breaks.

Although some coffee purists would argue against flavored coffee, you should not let any unreasonable bias to prevent you from sampling a highly addicting cup of hazelnut coffee. Do not forget that today hazelnut flavored coffee is surely but slowly taking over the scene. To substantiate this, hazelnut flavored coffee is today one of the best selling kinds of coffee in many parts of the globe. For a long, long time, coffee was just meant to be savored in its pure form – such as Brazilian, Colombian, and French Roast. Flavor was a detestable monstrosity best avoided.

History has it that some monks were the first ones who started this trend of hazelnut coffee. Although this fact is not very reliable, a more believable version of how flavored coffee started pertains to the Arab. It is said the Arab truly loved their food and drink to be flavorful and experimented their cups of coffee with different flavors and aroma before they arrived at hazelnut coffee. But now, more and more purists are also veering around to enjoy hazelnut coffee.

Samehtas is a Copywriter of Hazelnut flavored coffee. She written many articles in various topics such as Gourmet flavored coffee. For more information visit: http://capellaflavordrops.com.

Author: Samehtas S Capellas
Article Source: EzineArticles.com
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