Coffee

In this the fourth article in our series on world coffees we discuss the coffees from Africa and the Middle East.

ETHIOPIA

Ethiopia is the true birthplace of coffee. The original coffee plant originated here as well the first brew. Ethiopia today is the fifth largest producer of coffee in the world growing mainly the best arabicas. Ethiopian dry-processed coffee (Harrar), tends to be medium-bodied and strongly acidic with fruity, winy tones. The best wet-processed coffee (Yirgacheffe) is light-bodied and has distinctive floral and citrus notes. Dry processed ‘Djimah’ is a popular bean that a exhibits medicinal taste. ‘Ghimbi’ is a wet-processed bean from western Ethiopia. Limu is the market name for a well-respected fragrant, floral and fruit-toned wet-processed coffee from south-central Ethiopia.

UGANDA

As the 11th largest producer of coffee in the world, Uganda has some fine arabica coffees which display the much favoured winy acidity and other desirable flavour characteristics of the best East African coffees. About 90% of the coffees produced are of the robusta variety, which are mainly used for blending and in the manufacture of instant soluble coffee. ‘Bugishu’ coffee from the slopes of Mount Elgon is the best known coffee from Uganda.

IVORY COAST

As the third largest producer of coffee on the African continent, the Ivory Coast grows mainly rich and strong robustas used in soluble coffee production.

TANZANIA

Tanzania produces mostly robusta coffees much of it grown on the slopes of Mount Kilimanjaro from which these Kilimanjaro coffees get their name. Some arabicas are grown further south in the country the best known of which is ‘Mbeya’ coffee. The best coffees from Tanzania have a full body and rich flavour, with classic acidy that make them resemble the best coffees of neighbouring Kenya.

CAMEROON

Due to its high altitude, rich volcanic soils and ample rainfall coffees from Cameroon are of good quality. They are full-bodied flavour with a well-rounded finish with chocolate characteristics.

KENYA

Kenya produces excellent quality Arabica coffees that are renowned for their consistent high quality. Although mainly produced by smallholders the harvested beans are pooled and processed under strict conditions by the Coffee Board of Kenya. The beans are carefully graded by the board into categories. PB or peaberry is considered the best, followed by AA, A and B. The peaberry plant only produces a single bean, rather than the usual ‘split’ bean found in all other varieties. Kenyan coffees have deep winy acidity with subtle fruit and berry tones.

MADAGASCAR

The island of Madagascar produces over 700,000 bags of coffee per year of both robusta and Arabica varieties. It’s most celebrated coffee ‘Kouillou’ has a highly distinctive flavour and is rated very highly by the French.

YEMEN

The name ‘Mocha’ often synonymous with coffee comes from the Yemen port of the same name, which was used as a main trading point for coffee beans. Yemeni beans are known for their rich, winy, aroma and strong chocolate tones.

For more information about coffee and coffee making equipment visit http://www.cafebar.co.uk

Author: Fenton Wayne
Article Source: EzineArticles.com
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Peaberry coffee is not unique to Jamaica. It is grown (or perhaps, we should say found) throughout the world’s coffee growing regions.   Peaberry coffee relates to the form of the coffee bean itself. Most – ninety percent or more – coffee beans split into two halves as they mature. This pair of flat-shaped bean is the typical coffee bean. On the other hand, some coffee beans do not split into halves and form a single, rounded bean in the shape of a pea, and, hence, the name “peaberry.” 

Many consider peaberry coffees to produce the most flavorful and intense cups of coffee. Experts do not agree as to why the peaberry appears to yield a superior cup. Reasons vary from more nutrients being packed into a single bean to how the rounded bean rolls more smoothly during the roasting process. Peaberry coffee beans by nature are infrequent and routinely constitute only five percent of a coffee crop. Generally, Peaberry coffee beans are separated from regular coffee beans through a mechanical screening process, where the peaberry beans will drop through a screen whereas regular beans will not. 

This extraordinary coffee is grown in the majestic Blue Mountain range in Jamaica reaching approximately 7,402 feet at the highest peak.   The Blue Mountains dominate the eastern third of Jamaica, located between Kingston to the south and Port Maria to the north. The upper reaches of the mountains are preserved as forest while the lower slopes are dedicated to coffee production.  An incredible mix ofl, cool and misty conditions,, rich soil, high rainfall and good soil drainage yields a very high quality coffee. The foggy conditions are believed to slow the growth of the coffee, thereby producing a more dense and flavorful bean. 

Only coffee cultivated in this mountainous range is permitted to hold the Jamaica Blue Mountain coffee label, which is adminitered by the Jamaica Coffee Industry Board. Coffee grown at elevations between 3,000 and 5,500 feet has been traditionally known as Jamaica Blue Mountain. Coffee grown at lower elevations is known as either Jamaica High Mountain, Jamaica Supreme or Jamaica Low Mountain.

The colonial British government instituted the Jamaica Coffee Industry Board in 1950 to maintain and standardize the quality and consistency of Jamaican coffee in a world class manner. Upon achieving independence, the new Jamaican government continued to invest in coffee cultivation. Jamaican coffee is hand picked and supervised at every stage of pulping, drying, hulling, sorting and grading according to the Board’s regulations. All Jamaica Blue Mountain coffee is wet-processed. Every export shipment is “cup quality” tested by certified tasters on the Coffee Industry Board staff. All shipments of Jamaica Blue Mountain coffee must be approved and certified by the Board.

With Jamaica Blue Mountain Peaberry coffee, you have the combination of the rare Peaberry bean along with the most sought after single-origin coffee in the world.   Jamaica Blue Mountain coffee is known for its sweet, rich flavor and a remarkable lack of bitterness. Often considered the most balanced and complete cup of coffee. To this impressive taste and aromatic profile, add the enhanced flavor usually experienced with a Peaberry coffee. While some have tried Jamaica Blue Mountain coffee, even fewer have tasted the same coffee as a Peaberry.   If you are thinking of trying Jamaica Blue Mountain coffee and are already aware of Peaberry varities, you may just want to make that little bit extra to taste Jamaica Blue Mountain Peaberry.

Joe Jefferson is the resident coffee expert at World Trader Coffee, which is proud to offer online gift packages [http://www.worldtradercoffee.com/Jamaica-Blue-Mountain-Peaberry-Coffee-p/jm2-r12.htm>Jamaica Blue Mountain Peaberry coffee</a> as well as a wide selection of <a target=] of Jamaica Blue Mountain coffee and a dozen varieties of Peaberry coffees from around the world..

Author: Joe Jefferson
Article Source: EzineArticles.com
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Whenever I have a friend traveling to Hawaii I insist they bring me back a bag of the famous Kona Peaberry Coffee. Kona coffee is known for its smooth and mellow yet full-bodied flavor, a very deep and rich bean producing a very aromatic cup of coffee. Kona’s elevated location is perfect for growing the best beans. Its climate of sunny mornings, cloudy or rainy afternoons combine to make a superior coffee bean.

Kona coffee can only be called that if it is grown within the district of Kona on the Big Island of Hawaii. It is grown in a small area only one mile wide by 30 miles long. Coffee grown in any other area of the islands can only be called “Hawaiian.” Even coffee grown in Kona is called “Hawaiian” if it falls below the “Prime” grade.

Kona Peaberry coffee is classified as “Extra Fancy” and costs more not only because you are getting a bigger and denser bean, but because you are also getting a rarer bean and only accounts for approximately 5% of the coffee bean crop. Peaberry is a “freak of nature” so to speak, and occurs when the coffee cherry yields only one bean instead of two. The Peaberry bean is shaped like a football; it is not flat on one side and round on the other, like a regular coffee bean. It also has a lower acid content than regular beans. Some believe that the cylindrical shape causes this bean to roast differently than a regular bean giving it a much different taste.

It has been said that coffee prepared in a French Press coffee pot is the best way to taste the actual flavor of the coffee bean. If you have Kona Peaberry coffee beans what better way to thoroughly enjoy their bold yet smooth flavor. When coffee is prepared in a French Press coffee pot it produces a concentrated yet very smooth and rich tasting coffee. You can imagine how the combination of Kona Peaberry coffee, which is already great tasting, and brewing it in the French Press coffee pot would kick it up a notch and make a more intense flavored cup of coffee. One sip of this rare coffee will spoil you for any other.

When purchasing a package of Kona Peaberry Coffee inspect the ingredient label carefully. It can only be called that if it is 100% Kona Peaberry Coffee. It may say that it is a “Kona” blend. That could mean that it is part Hawaiian coffee, possibly grown in other areas, and a small part Kona Peaberry Coffee. If you are comparing prices you may think you are getting a high grade coffee by purchasing one called “Estate.” “Estate” is not a grade of Kona coffee. The Kona coffee council defines “Estate” as “the product of one farm, unmixed with crops from other farms and processed through to roast under the control of that farm.” Processing companies buy coffee in cherry form (right off the tree) from many farms in Hawaii. They combine these all the way through to roasting and market it under their own label.

It is well worth the extra cost to buy pure Kona Peaberry Coffee. You will not be disappointed.

Find the latest information on coffee visit French Press Coffee as well as Kona Peaberry Coffee

Author: Mary Swanson
Article Source: EzineArticles.com
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Whilst you are looking for a coffee or related food and drink products it is crucial that you make use of the large number of guides that are made available on many of the coffee focused portals or directories, if you were looking for a german coffee blender or a glass coffee pot then locating some first hand guidance from a coffee specialist is sure to supply you with an advantage over other shoppers of similar food and drink items.

One word of warning though, be very wary if the so called “coffee specialist” provides a product review but then also has a buying link on the very same page, for instance if by chance you should come across a really great review on Costa Rica Peaberry beans and there is indeed a “purchasing” link then the chances are the author who wrote the review is just selling coffee products and such under a guise. The secret is to locate coffee reviews written by experts who are genuinely interested in this specialized area of food and drink.

The ideal coffee review site will offer a varying range of reviews on topics including how to obtain the best coffee for your needs or best coffee comparisons, furthermore if the reviewer has others on subjects like bunn coffee makers or commercial coffee machines but does not offer the readr any clear means to purchase such food and drink products then obviously this free coffee information is likely to be written by somebody who just writes and checks out the area of coffee products and other items for no financial reasons.

The coffee companies may often look for reliable review portals the minute they launch a brand new model, lets suppose for a minute some new small coffee vending machines have just been released, it is well worth the manufacturers sending out a free coffee product for review because they can be certain that if the coffee specialist gives their item the ok then sales of their product are bound to increase.

Finding guides on new coffee merchandise is quite easy to do but the typical food and drink buyer has no idea all, depending on the particular coffee product you need just enter these types of search queries into the search engines but make certain you use inverted comma’s, for instance “write ups on mahogony coffee tables” or “insulated coffee pot write ups”, this will ensure you unearth the exact reviews you are searching for and with any luck the coffee data you are especially in need of.

Another great thing about coffee write ups is that if you come across them in food and drink journals then on occasions the products will be offered for free in competitions, remember these kinds of publications are sent a stack of coffee linked products to review, On one occasion myself once won a 3 tier swivel coffee table which I later auctioned to buy a cappuccino mug, this only happened because I was looking for product reports on african coffee beans, product guides are more valuable than you could imagine.

Valerie Shapero the coffee writer contributes for the high profile coffee website Fuzzy Coffee. An outstanding source for facts about beverages and drinks. visit: http://fuzzycoffee.com

Author: Valerie Shapero
Article Source: EzineArticles.com
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All over the world, people drink coffee from basically one of two types of coffee beans: Arabica beans (“Coffea Arabica”) and Robusta beans (“Coffea Robusta”)

Arabica beans are aromatic, flavorful coffee beans used for gourmet, specialty coffees. The term refers to Coffea Arabica, the taxonomic species named for the genus responsible for about 75% of the world’s commercial coffee crop. Coffea Arabica is a woody perennial evergreen that belongs to same family as Gardenias.

Robusta beans contain twice the caffeine as Arabicas. Robusta beans are somewhat bitter and lack the flavor and aroma of Arabica beans. Robusta beans are used to produce blends, instant and freeze dried coffees.

There are other types of coffee species but they are very rare or non-existent in the export market. As a result, the fact is that we all drink either Arabica or Robusta coffee. Sounds simple, right? Not quite.

There are many “varietals” within Arabica coffee trees which yield coffee beans with distinct flavors and characteristics. This is where the fun begins. To name a few,

ETHIOPIAN COFFEE: Ethiopian Harrar, Sidamo and Yirgacheffe. Each is named after their region of origin and they have very distinct flavor characteristics. For example, Ethiopian Harrar is known for its medium body, earthy flavor, almost no acidity and a very smooth mouth feel. This is a complex coffee with light spicy tones and a fruity flavor that some people compare to the taste of dry red wine. As the ‘birthplace of coffee,” Ethiopia has a unique place in the coffee world.

KENYAN COFFEE: Kenyan AA. This coffee comes from the area surrounding Mount Kenya, a region with fertile red volcanic soil. The coffee is known for its very acidic taste you taste right away in the mouth, and then followed by a medium body with an aftertaste of earthy flavor.

TANZANIAN COFFEE: Tanzanian Peaberry focuses on pea berry instead of traditional coffee beans. Coffee is the dried seed from the fruit of a flowering tree. Each fruit has two seeds facing each other. On the coffee tree, there is a percentage of the fruit that has a single seed or peaberry and the rest will have two flat beans for the usual two (2) seeds per fruit. The single bean peaberry occurs in less than 5% of any crop and is generally considered to produce a more concentrated flavor.

COLOMBIAN COFFEE: major cultivars of Arabica beans include Bourbon, Caturra, Maragogype and Typica. Colombian coffees also include the name of the growing regions such as Cauca, Nario, Amazonas, Bucaramanga, etc. Colombia accounts for more than a tenth of the world’s entire coffee supply. Colombian Arabica coffee is perhaps the most well-known, partly due to its “living” and successful coffee advertising iconic symbols recognized worldwide, Juan Valdez and Conchita, the mule. The more generic Colombian coffees are rated as Excelso and Supremo. These terms simply refer to the size of the coffee beans, not necessarily to better coffee grades.

COSTA RICAN COFFEE: Costa Rican Tarrazu is a prized Arabica coffee. It is named after the San Marcos de Tarrazu valley, one of the four premium coffee growing districts surrounding the capital city of San Jose. The other varietals include Tres Rios, Heredia and Alajuela. Costa Rican coffees are balanced, clean, with bright acidity featuring citrus or berry-like flavors and hints of chocolate and spice in the finish.

BRAZILIAN COFFEE: Brazil Santos Bourbon comes from the hills of So Paulo state in the south-central portion of the country near the port of Santos. Historically, these Arabica coffee plants were brought to the island of Bourbon now known as the Island of Reunion. Brazil Santos Bourbon is a light bodied coffee, with low acidity, a pleasing aroma and a mild, smooth flavor.

INDONESIAN COFFEE: Java is the most famous Arabica varietal from the island of Java. The top grade of Java coffee is cultivated on former Dutch plantations and is called Java Estate. This is a clean, thick, full body coffee with less of the earthy characteristics that other Indonesia coffees feature, such as Sumatra or Sulawesi. The Java coffees provide a smooth complement to the Yemen Mocha which is very intense. The traditional Mocha Java blend is the combination of Java and Yemen Mocha.

SUMATRAN COFFEE: Sumatra Mandheling and Sumatra Lintong. Sumatra Lintong originates in the Lintong district of Sumatra near Lake Toba. This coffee has a medium, bodied coffee, low acid, sweet with a complex and earthy aroma. Sumatra Mandheling has a rich, heavy body, subdued acidity and unique complex flavor. This coffee actually does not originate in the Mandheling region but is named after the Mandailing people in the north of Sumatra.

HAWAIIAN COFFEE: closer to home, in Hawaii, the best known Arabica varietal is Hawaiian Kona coffee. This Arabica bean grows on the slopes of Mount Hualalai and Mauna Loa which makes it not only exclusive to Hawaii but also to the Kona District specifically.

JAMAICAN COFFEE: the Arabica varietal that grows predominantly in the Blue Mountain region of this island is called Jamaican Blue Mountain coffee. The Blue Mountains stretch between Kingston and Port Maria in Jamaica. This region enjoys a cool and misty climate. Due to its limited production quantity, Jamaican Blue Mountain coffee is expensive.

PAPUA NEW GUINEA COFFEE: located just north of Australia, Papua New Guinea coffee cultivation was started in 1937 using imported seeds from Jamaica’s famous Blue Mountain region. As a result, Papua New Guinea has noticeable similarities to Jamaican Blue Mountain coffee. The rich volcanic soil and excellent climate produce a mild and mellow, full-bodied coffee with moderate acidity, broad flavor and very interesting aromatics.

Is this all? No, there are many more varietals, brands, and special flavors of Arabica coffee to try and discover.

For now, what about a cup of Ethiopian Harrar or Papua New Guinea 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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