Coffee

It is widely believed that coffee is a native of the Ethiopian rain forest, which lies in eastern Africa in the southern part of the Red Sea and the Indian Ocean on its northern side. But, that was over hundred years ago. In present times, there are over 50 countries across the world where coffee is cultivated on a substantial scale. Some of these are Brazil, Columbia, Costa Rica, Mexico, Kenya, Ivory Coast, Puerto Rico, Hawaii, Guatemala, Vietnam, Indonesia and Yemen besides Ethiopia, of course.

A common fact that many people, including regular coffee drinkers, do not know is where coffee comes from. These same people may say it comes from plants, but little knowing that these are actually trees!

Yes, that is true! Coffee grows on trees, though these trees may not always be tall as many coffee farmers prefer to keep their trees short because it is easier at harvesting time to deal with shorter trees. Just like the climate in the original country where coffee was first grown, the South American rainforest area too, provides similar shade as required for the optimum yield in coffee plantations.

Thus, it can safely be said that the best coffee in the world is that grown near the equator, as it requires tropical environment to produce best results. Apart from shade, coffee trees need a fair bit of water, and sun though no special soil conditions. In some areas, coffee farmers may use fertilizer to increase productivity but doing so may be detrimental for the environment.

However, national coffee boards of the above mentioned countries which are top producers of coffee beans reveal that the best beans come from coffee trees planted in tropical plantations at high altitudes, which typically have rich soil. This is why countries along the equatorial zone have the best coffee plantations.

However, as mentioned earlier, location, including altitude, is not the sole criteria governing the quality of coffee. Its flavor as well as its quality is dependent on other factors too, such as the plant variety used, the chemical composition of the soil it is grown in, amount of rainfall experienced in the region and the availability of sunshine.

It is a vital combination of the right mix of these complex components along with the manner in which the cherries are processed post-picking that determines the quality of coffee one receives from a particular region and sets the distinction of coffee obtained from different countries. Sometimes, due to the complex nature of these variables, the coffee obtained from the same plantation may also yield different quality and flavor.

A little known fact about coffee beans is that these are actually berry seed, and very small in size, therefore referred to as cherries. Each berry will typically contain 2 green coffee beans but sometimes these may be mutated. After these berries turn red, it means they are ripe for picking and this is the ideal time for harvesting them, as opposed to ‘strip picking’ which some farmers indulge in to save on labor, but this early picking before coffee berries ripen causes the coffee obtained from them to be of an inferior quality.

However, the time invested in harvesting ripe coffee berries can be considerable, taking up to 7 days or more for a farmer to single-handedly pick coffee for filling a 100-pound bag of beans, by hand. Now, when one thinks of nearly 7 million tons of this brown concentrate, being produced annually, one can well imagine the number of laborers required on coffee plantations to pick enough berries to meet this demand!

Learn more about the History Of Coffee on our Blog.

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Author: Martin Salter
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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You need to have a basic understanding of coffee terminology before you can begin your journey as a coffee connoisseur. Even if your dream is not to be a coffee tester it is still important to know the different nuances of coffee and how they are described. This will give you more insight into your favorite coffees and how to find others that taste like them. You’ll also know what your coffee roaster is talking about when they are describing their coffee.

Here is a list of terms: Acidity, Aroma, Body, Finish, Flavor.

Acidity:

What it means?

Green coffee beans have a natural amount of acidity (pH) to them. Different regions and growing methods have a pronounced affect on the amount of acidity within the bean. Higher elevations and mineral rich soil can produce higher amounts of acidity.

What it tastes like?

Acidity gives coffee its dry, crisp and almost sweet after taste. It’s experienced on the edges and the back of your tongue. A bean that has the correct amount of acidity will give it an aromatic floral flavor with a sweet tasting finish. A bean with poor acidity will have a tart almost grass like taste with a sour unpleasant finish.

Alternative Names

Acidity is described in a multitude of ways. The next time your roaster describes it as bright, lively, dry, crisp, sweet, winey, vibrant or sharp they are referring to the level of acidity within the coffee. Because the word acidity has negative connotations associated with it roasters will often shy away from this word when describing their coffee.

Aroma:

What it means?

Simply put aroma refers to the smell of the coffee. It can be perceived either nasally or retronasally (the way it smells when it is in your mouth). Acidity and flavor will be interpreted by the smell as much as it will be by the taste. Aroma is accountable for all of the attributes that aren’t perceived by the tongue (sweet, sour, bitter, salty, and the body).

What it tastes like?

Aroma makes up all the complexities of the coffee that aren’t experienced on the palate. A coffee with high acidity will smell highly acidic. A coffee with full notes of flavor will smell strong of its flavor. Aroma is best used to describe the experience of it before it’s tasted and then again used to describe the flavor after it’s been tasted.

Alternative Names

Aroma is described in a multitude of ways. The aroma can be described as the smell, notes, and experience of the coffee.

Body:

What it means?

Coffee has naturally occurring oils trapped within the bean. Different regions, growing methods, and roasting times will cause these oils to become more pronounced within the bezn. The oil in coffee gives it ‘body’ which can be interpreted as the feeling it imparts on your mouth.

What it tastes like?

Body is more of a sensation than a flavor. There is a scale in which body is measured in coffee. The lighter and thinner the coffee feels in your mouth the less body it has. A coffee with a low bodied flavor would have the same consistency as water. The oilier and thicker it feels in your mouth the more body it has. A coffee with a full bodied flavor feels like it coats your mouth and tongue and lingers well after you have consumed it.

Alternative Names

The next time your coffee is described as rich, full flavored, oily, thick, and heavy they are referring to the fullness of body within the coffee. On the other hand if it is described as light or thin they are referring to the lack of body within the coffee.

Finish

What it means?

Finish refers to the finality of the coffee. It is used to describe how it tastes after it has been consumed.

What it tastes like?

The finish of coffee can change greatly depending on the coffee. Different regions, growing conditions, and roasts all attribute to the finish of the coffee. Some coffees grow in flavor in this finish and others will simply fall flat. The experience of the finish can also be described in body and aroma as well as taste. The finish is an important part of the overall experience of the coffee.

Alternative Names

The finish of the coffee is most accurately described as ‘finish’ but also may be termed as finality or other variations of the word finish.

Flavor:

What it means?

Flavor is the all encompassing qualities of the coffee that can’t be described simply by aroma, body, or acidity. It is, in a way, generalizing the overall coffee tasting experience.

What it tastes like?

The flavor of coffee is broad in definition and can only be truly experienced when drinking the coffee. There are specific flavors that are sought after in different growing regions and roasts. You can taste the flavor in the coffee by the overall experience of the coffee.

Alternative Names

Flavor can be defined by richness, complexion, balance, and range. The richness of the coffee refers to body, flavor, and acidity of the coffee. Complexion describes the coffee as it undergoes changes in flavor. The balance refers to a coffees ability to hold its flavor. The range describes the area in which the coffee has its true flavor.

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Author: Eric Hermeling
Article Source: EzineArticles.com
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If any individual was to be asked to provide a one word description in response to the word Hawaii, there would be a variety of answers. Some of those responses could include the word aloha, Pearl Harbor, Waikiki, Honolulu, the hula, etc. Of course all of these word associations in response to Hawaii would be completely accurate.

However, if the individual asked was a coffee drinker the chances would be great that they would respond with the word coffee. In particular one Hawaii coffee that is particularly noteworthy is the Hawaiian coffee known as Kona coffee. Therefore, in pursuing the subject of Hawaii coffee it would be interesting to know the history of this coffee, how this Hawaii coffee is grown and what makes this particular brand of Hawaii coffee so flavorful.

The History Of Hawaii Coffee

The history of Hawaii coffee begins in 1825 with the transplant of coffee trees from Argentina. This transplantation of coffee trees from Argentina was facilitated as the British warship, the HMS Blonde, left a few trees on the island as they sailed back to London.

These first coffee tree cuttings were planted by a missionary and because of the volcanic soil, that was extremely rich, this blend became a perfect match for the production of coffee beans. The Island of Kona is the primary locale for growing coffee beans and the first coffee produced was mentioned in the year 1840.

How Hawaii Coffee From Kona Is Grown

There are a number of factors that blend together to make this Hawaii coffee the flavorful coffee that it is. Those factors include the rich soil volcanic soil, the fairly moderate altitude at which the coffee bean is grown and the attention, pride and dedication that is given by coffee growers. This dedication is due to the fact that many of the coffee growers take pride in the fact that they lay claim to being 5th generation coffee growers.

Another major factor that contributes to the flavor of Kona coffee is the climate. The weather of Kona is generally found to be very sunny in the morning hours followed by rainy afternoons.

The Flavor Of This Hawaii Coffee

The taste of this Hawaii coffee can best be described in terms of being clean tasting, very flavorful and mild. Also, Kona coffee is very aromatic. In addition, unlike other coffees, this coffee is not bitter nor does it leave an aftertaste in the mouth of the coffee drinker. In addition, Kona coffee does not carry a robust flavor. In actuality, the flavor of this Hawaii coffee is very mild and light in flavor.

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Author: John Hilaire
Article Source: EzineArticles.com
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