Coffee

Coffee bean direct is your best choice. You probably don’t think about it much but the chances are, the coffee beans used in your morning cup o’ joe have passed through as many as five or six different middlemen on their way to your mug. All that passing from hand to hand adds to the price and subtracts from the quality of your cup. There’s a better way:  you can do what I do and buy your coffee bean direct from the source!

Coffee bean direct from the source costs less

Did you know that by buying direct can actually cost less than buying coffee at the supermarket? All those middlemen certainly don’t work for free. You can actually save money by buying it in bulk direct from the source. By “bulk” I mean at least 10 to 25 pounds at a time – this is where you start to see significant price discounts.

Coffee bean direct from the source gives you higher quality and better taste

If you’re buying ground coffee from a supermarket, did you know that those coffee beans were ground months ago, and most of the flavor has already faded away? And even if you’re buying whole bean, that coffee has waited in several warehouses for who knows how long before it was placed on the supermarket shelf. When you buy your coffee bean direct from the distributor, you know that the coffee is fresh, and you’ll be able to taste and smell the difference.

Tips for buying

* Do some research: what kind of coffee do you like? Dark, smoky, and robust – or light, crip, and mild? Did you like that Sumatra you tried at the local coffee shop? A quick search for “Sumatra” on the internet will yield distributors who sell Sumatra coffee to the public. Contact the distributor closest to you and start enjoying fresher Sumatra right away!

* Coffee is at its peak flavor right after the beans have been roasted. In some areas you might be able to find a good coffee roaster in your area, but even if you can’t find one nearby you can always find one on the internet and have the coffee shipped to you.

* Don’t buy more coffee than you can consume within one month – coffee beans begin to lose their flavor after this time.

* For many coffee aficionados, going through 10 to 25 pounds of coffee in a month is no problem, but if you think this might be too much for you consider sharing an order with a friend.

* Coffee tastes its best when brewed right after grinding, so buy your beans whole and invest in a good coffee grinder – unless you know it was ground very recently and you plan to consume it soon. (Still, nothing beats grinding it at home and brewing immediately after!)

So if you really savor the aroma and taste of a great cup of java, wait until you try it at its peak – right after roasting – when you buy it direct from a distributor. Give it a try today! 

Damen Choy, editor of Coffee Bean Direct Coffee-Bean-Direct.com provides timely information about the coffee market, as well as tips and ideas for coffee lovers and their friends. Visit Coffee Direct to know how coffee bean direct roasters ship coffee to you directly at wholesale pricing.

Author: Damen Choy
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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