Coffee

Coffee aficionados, all around the world, can agree that the type of coffee bean you use to brew is the determining factor on the quality of the coffee brewed. Whether you are a coffee snob or not, it’s important to educate yourself on what’s available on the market today.

Exotic locations and blends are well advertised because of the quality each possesses in the bean and oils. Places like Hawaii, Sumatra, Tanzania and Kenya are often seen on packaging, that boasts rich smooth flavor. But no one can argue that Kona Coffee is labeled one of the best varieties of coffee beans in the world.

What makes this coffee bean so special? Kona Coffee is harvested on the windy mountains of Hawaii. Mostly from the Hualalai and Mauna Loa mountains, these coffee beans are hailed to be the best tasting coffee world round. This is the only place where Kona Coffee is grown. They are harvested and processed into 100-pound bundle sacks and flown to places all around the globe.

These shiny green beans are left unroasted. This enables the bean to keep its flavor and aroma for the duration of the delivery. Often times, the Kona Coffee bean is blended with other lesser beans to enhance the overall flavor. This combination is known to be Kona Blend. Still delicious in flavor and texture, this Coffee Kona blend is only about 10% pure Kona bean. Although some coffee purists may cry out in vain, most people don’t mind the taste of this blend. In fact, most people seem to not care but just enjoy the coffee nonetheless. Only those who are willing to pay the premium for a 100% cup of Kona Coffee can enjoy it in all its glory. It will cost a fortune.

The Secret to Kona Coffee

But in all honestly, how does the Kona Coffee Bean set itself apart from the rest of the coffee on the market? Surely, there are other rival beans? Mainly due to the tropical climate and rich volcanic soil can the Kona Bean have its distinct richness, unmatched by any other bean?

The body of the Kona Coffee is full with flavor and has minute subtle cues of win and spices. Amongst all the Kona Coffee Bean Types, Peaberry is the most wanted variety. However, the Peabody variety didn’t originate from Hawaii. Reverend Samuel Ruggles brought it over there back in the early 1800, during his missionary working in the area. As time went on, coffee production was a way of income for the people. Despite the rise and fall of coffee through the years, Kona is still ranked and coveted by coffee lovers worldwide.

However, coffee buffs also know that the roasting plays just as important a role in the quality of the coffee made. It goes hand in hand with in the quest of the perfect cup of Kona coffee. Roasting is considered an art form. It can transform the bean into the embodiment of pure enjoyment for the taster. Growing the perfect coffee bean requires the same care and expertise as the roaster. Weather conditions and soil lay the foundation for it. This is the reason why the Kona Bean is seen as unmatched due to the ideal climate and fertile soil it’s farmed in.

Now you can understand why Kona is so praised by coffee lovers all around the world. If you haven’t considered enjoying a cup of Kona Coffee, why not start today? There are many delicious blends available at your local coffee shop and grocery store. You won’t regret it.

Want Starbucks flavor at home? Check out my blog for Breville Espresso Reviews and other Breville Espresso Machines. Timothy Schwartz, The Coffee Brewster, reviews and puts his taste buds and wallet on the line.

Author: Timothy Schwartz
Article Source: EzineArticles.com
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The coffee regions of the South Pacific include Indonesia and the Pacific Islands; Sumatra; Sulawesi or Celebes; Java, and New Guinea. Each of these regions has unique coffee attributes for flavor, aroma, after-taste and fragrance.

Indonesia and the Pacific Islands: Indonesia is the world’s third largest producer of coffee. Only 15% of the crop is Arabica beans; however, they are some of the best in the world. Indonesian beans are prized for their richness, full body, earthiness and gentle acidity. A limited number of quality beans are available for the gourmet, specialty coffee industry.

Sumatra: Sumatra is the largest of all the Indonesian islands. There are over 13,700 islands comprising the Republic of Indonesia, some with famous and well known coffees. Sumatran coffees are considered some of the heaviest, smoothest and most complex coffees in the world. Sumatran coffees have spicy, herbal notes and earthy aromas sought after by coffee lovers. The finest of the traditional Arabica coffees from Sumatra are marketed as Sumatra Mandheling and Lintong. Mandheling and Lintong are in the Aceh province on the volcanic mountains near Lake Tawar. The average growing altitudes are between 2,500 and 5,000 feet which is ideal for coffee cultivation. This region has shaded coffee farms and the processing method is “semi-washed.” This method depulps the coffee cherry from the coffee seed before they are dry. This cleans the coffee seed from the fruit pulp that naturally surrounds it. Mandheling is known for its herbal aroma, full body, low acidity, rich and smooth flavor.

Sulawesi or Celebes: Sulawesi was formerly known as Celebes. Coffee from this area uses the dry method and possesses a unique combination of sweetness and earthiness. The highest grade Sulawesi coffee comes from the mountainous area near the center of the island in the Toroja region. Sulawesi coffee is low in acidity with a deep body resembling the taste and fragrance of maple syrup. Japan consumes most of the supply available which tends to be small due to the limited yields.

Java: At the beginning of the 18th century, Dutch explorers brought the first Coffee Arabica trees to Java where they were planted and grown successfully. The island of Java became the world’s leading producer of coffee until a rust disease wiped out the entire industry. Farmers replanted the trees but the crops were devastated by military occupation during World War II. Talk about bad luck! Once again, the acreage was replanted with disease-resistant Robusta stock which is predominant although Arabica has made a comeback. Java Estate coffee is a wet processed coffee that is more acidic, lighter in body, and quicker to finish than other coffees in the region. There are traces of spices in this coffee such as nut, vanilla and spice. Old Java is Java Estate coffee that is stored in warehouses for two to three years. This aging process in storage causes the coffee to lose acidity and gain body and sweetness.

New Guinea: Papua New Guinea occupies the eastern half of the island of New Guinea. This is the coffee growing region of New Guinea and the coffee is usually labeled Papua New Guinea coffee or PNG. What is very interesting is that the seedlings planted in Papua New Guinea in the late 1930′s that started the island’s coffee cultivation came from the Jamaica Blue Mountain region in Jamaica. Papua New Guinea has ideal weather and soil conditions for growing coffee beans. However, the plantations are very secluded at very high elevations. Very often, these coffee farms are accessible only by foot. Papua New Guinea coffee is grown organically and processed completely by hand. One great benefit for coffee lovers is that the slower processing time makes for a better quality of coffee. Coffee from Papua New Guinea offers a full, syrupy body, balanced snappy acidity and wonderful complexities. Papua New Guinea coffee is reminiscent of Jamaica Blue Mountain flavor and taste.

So, are your ready for a delicious cup of Papua New Guinea AA Estate freshly roasted to order just for you? This is a true gourmet specialty coffee with a pleasingly full body, crisp acidity, a clean taste that finishes sweet, and a luxurious aroma with hints of tropical fruit such as mangoes and papayas!

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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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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