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.

Does flavored decaf coffee [http://www.coffeeateria.com/flavored-decaf-coffee-22.html] taste as well as regular coffee? Find out by visiting [http://www.coffeeateria.com], a popular coffee website that specializes in flavored coffee, gourmet coffee, and espresso to include information on creating a custom photo coffee mug [http://www.coffeeateria.com/photo-coffee-mug-23.html].

Author: Samantha Evans
Article Source: EzineArticles.com
Hybrid and Electric Cars

Do coffee drinkers perceive a difference between single origin coffee versus blended coffee? A scientific study was conducted by the University of Padova in collaboration with the Tasters Study Centre in order to provide a definitive answer to this question. In order to determine whether coffee drinkers can perceive a difference between single origin and blend, 350 taste tests were made at Padova according to standards established by the International Institute of Coffee Tasters coffee shop supplies. Among the contending coffees were a blend of Arabica coffees with seven ingredients of four different origins (namely Haiti XXXXX, Colombia Armenia Supremo, Ethiopia Sidamo, and Santo Domingo Barahona Toral AA). The group of tasters was half male and half female, age range between eighteen and sixty-four. The tasters were able to distinguish the blended coffee from the single origin coffee, preferring the blended coffee, in a way which is statistically significant. The study notes that coffee drinking has evolved as an art, with drinkers becoming more sophisticated in their tastes and at the same time fussier. This has caused a boom in coffee menus at restaurants, new niches in the coffee shop and bar sector, and selections of coffee type based upon sensory pleasure. Coffee roasters have also noticed the increased attentiveness and curiosity of coffee drinkers. Our society is increasingly producing people who are knowledgeable about taste and who are seeking new sensory experience. Brand loyalty doesn’t mean as much to these consumers as does qualitative excellence. The fact that tasters preferred the blend shows that roasters are very good at selecting coffees from distinct locations and bringing out the best characteristics of each in creating an unbeatable blend.

There are already many restaurants and bars which specialize in single origin coffee and supplies. Often the choice espressos change on a monthly basis, alternating between Guatemala, Dominican Republic, Costa Rica, etc. It is thought that consumer curiosity about single origin coffees is sparked by the ideas these places are connected with, rather than to genuine nuances in tastes. In the first place, the term “single origin” connotes a homogeneity of product which is not there. When consumers read the word “Brazil” on a bag of coffee they believe that all the coffee bearing that name is basically identical, which is not at all true. An example of a successful single origin marketing vision is Evancaffe, which introduced its menu of gourmet coffees into topnotch restaurants. In the beginning the clients were wary; but interest in single origin coffee has grown with the years. This was helped along by the enthusiasm of the proprietors and the maitres who ran the restaurants to promote single origin coffees.

Interest level varies with nation – in Italy it is noticeable that while there is a large interest in single origin coffees among the coffee drinking public, nonetheless restaurants and commercial coffee suppliers don’t seem to respond. At the present time single origin coffees are very much a small niche in the total volume of coffee marketed worldwide, but one that is bound to grow.

Commercial coffee suppliers should take note of the increasing interest in single origin coffee and supplies among knowledgeable consumers. Coffee shop supplies in the future will be geared more and more to single origin coffees.

Author: Alice Lane
Article Source: EzineArticles.com
Canada duty

Ethiopia produces some of the most unique and fascinating coffees in the world. Ethiopian coffee is a great choice anytime but it is particularly good as an after dinner coffee.

The three main regions where Ethiopia coffee beans originate are Harrar (or “Harar”), Ghimbi and Sidamo (“Yirgacheffe”). There is historical controversy surrounding the term “Sidamo” instead of the historical correct name of “Sidama.” While there are calls to identify coffee from Sidama by the name of “Sidama” instead of “Sidamo,” the reality is that “Sidamo coffee” is an established label for this coffee used worldwide.

There are several Ethiopian origin coffees. For example,

• Wollega (Nekempte) Coffee: produced in Western Ehiopia. Medium to bold bean with a fruity taste. Good acidity and body, sold as a blend or as an original gourmet or special origin flavor.
• Limu Coffee: spicy and winey flavor. Washed Limu coffee is a premium coffee. Medium sized bean, mostly round in shape.
• Sidamo coffee: washed Sidamo coffee has balanced taste and good flavor. Often called “sweet coffee.” Fine acidity and a good body, produced in the southern part of the country, blended for gourmet or specialty coffee.
• Yirgacheffe coffee: intense flavor known as “flora.” The washed Yirgacheffe is one of the best highland grown coffees. Fine acidity and rich body.

One of the coffees, “Harrar Coffee” evokes the original mocha coffee from classic longberry mocha beans sought after all over the world.

• Harrar coffee is known for its full body, medium acidity and distinctive classic deep chocolate mocha flavor with a fruity blueberry tone.
• The Harrar coffee bean is medium in size with a greenish to yellowish color.
• It is this coffee bean that is blended with top grade Java Estate Arabic bean coffee to make the Classic Mocha Java Blend.
• Harrar is situated in the high mountains in Eastern Ethiopia above the Gulf of Aden and is the home of great coffee.

But, where does the name Harar come from and what does it represent to Ethiopians? Harar (spelled with one “r”) is a city of mosques, minarets and markets. This is a city that long ago struck its own local currency and still has its own unique language. In many ways, it is a city of mystery, romance and beautiful wild forests where coffee grows naturally.

Harar is situated high overlooking surrounding plains. The view is beautiful and the climate is balmy and inviting. In the “old days,” Harar could be reached only by caravan or mule journey. Sometimes, it would take days or even many weeks to reach. Today, the city is a few hours drive from Dire Dawa, a modern Ethiopian railway town with an international airport and many other amenities for locals and visitors.

The drive from Dire Dawa to Harar provides panoramic views of the torrid lowlands and cool highlands. The mountain scenery is amazing; particularly because of the abundant vegetation that includes acacias, eucalyptus, cacti, coffee and many other plants. Harar is in a rich agricultural land with many springs, streams and rivers. The crops include wheat, millet, maize, other grains, a large variety of fruits and vegetables. Coffee is everywhere. In this region, coffee has been cultivated for many centuries in gardens around the city. The city of Harar was designated in 1989 as part of the cultural heritage of humanity as a whole.

Ready to enjoy a specialty coffee that has rich, pleasing aroma, a bold and complex flavor with a snappy acidity and hints of fruit or citrus? What about a cup of delicious Ethiopian Longberry Harrar coffee freshly roasted to order? Or, why not have it in a cup of Mocha Java 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
US Dollar credit card