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Traditionally, almost all coffee was shade grown. The coffee plant in its natural state isn’t very tolerant of direct sunlight; thus most coffee plants grow best under the shade of a canopy of trees. In an ideal setting, the leaves from the overhanging trees would decompose and compost into the soil, creating a rich, moist soil in which the coffee plants thrive. Furthermore, the trees overhead provide a home to native birds that eat many insects which would otherwise threaten the coffee plants. Coffee grown in this type of environment would need little to no fertilizers or pesticides to grow; rather, it would grow quite well on its own.

In 1972, scientists developed a new hybrid type of coffee plant. This new plant boasted a much larger crop of beans than traditional coffee plants, and in addition, the crop was easier to harvest because the plant remains small in size. Soon, coffee farms around the world were converting to the new hybrid plant. In turn, coffee farms cut down their native forests to provide direct sunlight for the hybrid coffee plants. Out of the some 6 million acres of coffee-producing land around the world, it is estimated that 60% of that land has been deforested since 1972 as a result of hybrid sun coffee plants.

The loss of forest on coffee plantations has created numerous problems. First, the migratory birds that lived in these trees no longer have a habitat. It is estimated that the population of migratory birds has declined 20% over the last ten years, mostly due to loss of habitat. The lack of trees not only interrupts the bird population. It has a direct impact on the entire ecosystem of an area. A study conducted by the University of Michigan found that shade coffee plantations support a significant number of other species of animals and insects. For example, the study noted that one tree on a shade coffee farm in Costa Rica was home to 27 different species of ants and 126 species of beetles. When the shade trees disappear, so do other animals and insects, upsetting the fragile balance of the natural ecosystem.

Another problem with sun grown coffee is the enormous amount of synthetic chemicals required to grow it. Because there aren’t as many native birds present to eat the insects, pesticides are required to keep the insect population down. Sun coffee plants are also treated with chemical fertilizers, because there is no canopy of trees present to provide organic matter that would naturally enrich the soil. Furthermore, plantations growing sun coffee must also rely on the use of herbicides to keep down the weeds that grow in the increased sunlight (shade coffee plantations don’t have as many problems with weeds, because the weeds don’t grow well in the shady conditions that the coffee plants favor).

All these chemicals that are required to farm the hybrid sun coffee plants create an enormous amount of runoff, which poisons downstream waterways due to runoff and threatens the health of workers on the coffee plantations. The lack of trees has also created serious soil erosion problems. It has become clear that this type of coffee farming is not sustainable.

Traditional shade growing, however, is a self-sufficient and sustainable farming method. It promotes increased biodiversity and requires little to no fertilizers, pesticides, or herbicides. The Smithsonian Institute’s Migratory Bird Center (SMBC) is working to raise awareness and promote shade grown coffee through a certification process. Look for coffees that feature the SMBC’s “Bird Friendly” seal of approval, or if you cannot find such coffees, simply look for those that specify shade grown conditions.

The only way to address this problem is through consumer demand. Every purchase of shade grown coffee helps restore natural shade grown coffee farming methods. Coffee drinkers and bird lovers unite, and buy only shade grown coffee!

All gourmet roasted coffee and flavored coffee beans sold at Home Products ‘n’ More are shade grown, and include free shipping and handling.

Author: Ellen Bell
Article Source: EzineArticles.com
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The rise in popularity of organic coffee over the past decade or so is the direct result of consumers becoming more and more aware and conscientious about what products and produce they are buying. Because companies must detail production methods on their product’s packaging, consumers are able to easily make informed decisions about the products they purchase. Even more than that, consumers are generally becoming more educated about the international coffee manufacturing industry and the chemical processing that goes into the coffee they buy. Coffee, if you don’t already know, is one of the most chemically processed products in the world.

What is certified organic coffee?

The term organic refers to the way a coffee is grown, harvested and produced. It refers to the conditions of the coffee plantation or farm and the conditions under which it is processed. Only coffees grown under the strictest of organic farming guidelines may publicly label their product organic and certified organic.

Organic farming methods avoid any chemical or synthetic processing of the coffee. Organic farmers base their methods on the philosophy of processing coffee as naturally as possible, creating a healthier coffee alternative and keeping the environment as healthy as possible, too. Organic coffee farms never use chemicals as fertilizers or pesticides. Moreover, they do not use chemical flavorings or additives.

Organic farms are always built in line with principles of sustainable agricultural practice and always place importance on the health and quality of their soil. It almost goes without saying that healthy soil produces a healthy crop. And by extension then, that healthy coffee crops means healthier coffee.

These days, everyone knows well enough that chemically processed coffee is adverse to their health. Consumers also know that there are excellent organic alternatives.

Organic shade farming

Coffee is traditionally and naturally grown in the shade. This method is called ?shade coffee farming.? To this day, shade farming produced the best coffee. But large manufacturers have taken to producing coffee quickly and in full sun to meet the demands of the market.

But coffee that is grown in full sun suffers a number of adverse effects, such as from bird and insect pests. This pestilence means that large-scale coffee farmers must use pesticides to protect their crop and this, of course, results in negative effects on a coffee bean’s taste and aroma.

Only organic coffee is grown in natural conditions. The gourmet varieties of Mocha, Java and Kona are grown organically.

Coffee wholesalers who sell organic

When it comes to certified organic produce it is often best to try your local coffee retailer or coffee shop. These are small companies who love their coffee and will most likely be purchasing the very best, organically produced coffee. Next, try online stores that specialize in organic coffee. A simple search on the Internet will bring up many coffee wholesalers and retailers committed to certified organic coffee beans and blends.

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Author: Samantha Evans
Article Source: EzineArticles.com
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Not all coffee beans are grown in environments that consist of huge commercial coffee plantations that are located in remote places in far off southern Latin American countries and it is also another common assumption that growing coffee requires plenty of sunshine as well.

There are however different kinds of coffee crops that grow under different conditions and which use different procedures of harvesting. Thus one can think of two different types of coffee that include the shade grown or organic coffee and the traditional coffee that is grown in direct sunlight.

Two Types Of Coffee

These two types of coffees are diametrically opposite as far as their production is concerned. There was a time when coffee was only grown in the shade and it was much like the present day organic coffee that we drink today. It is not usual for most kinds of coffee to grow properly under direct sunlight and grow at their best when under shade.

Thus shade grown coffee or organic coffee are used to benefiting from the falling of leaves that are instrumental in mulching the soil and helping in retaining moisture. Also, such type of coffee, when grown beneath trees means that the trees provide a home to birds and thus are a way of controlling pests.

Till about thirty years ago there was not much fertilizer or pesticides used and thus organic coffee was synonymous with healthy production. Then, in the seventies a number of new varieties of coffee began to appear and new methods of producing coffee became known which meant production of more Coffee beans, slower rate of harvesting and also use of direct sunlight to grow the crops.

Thus, the coming of non-organic coffee meant that farmers began to cut down on trees so that they could make plantation rows and in the United States alone it meant almost two million acres of land being dedicated to both organic as well as non-organic coffee growth. Only those farmers that were too poor to use fertilizers as well as pesticides continued producing organic coffee.

There is little doubt that organic coffee does cost a bit more, but the transition from organic to the sun coffee has also meant that the environment is being sacrificed. With erosion of soil and the depletion of nutrients, more chemical fertilizers are being sprayed into the ground and there has also been the removal of rainforest land just so that non-organic coffee can be grown.

This has led to just a few countries remaining that are still producing organic coffee and these countries include Ethiopia, Panama, El Salvador and Mexico. The bigger producers of coffee such as Costa Rica and Brazil are now producing sun coffee.

In the end, organic coffee does mean a better and cleaner environment that does produce a better coffee as far as health and a clean environment are concerned.

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Author: John Hilaire
Article Source: EzineArticles.com
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It is commonly believed that the Governor of Oahu, Chief Boki, was the first to introduce coffee to the Hawaiian Islands in the year 1825. While on a British warship, he acquired the coffee plants from Rio de Janeiro. The first coffee plants were planted and flourished in the Manoa Valley in Oahu. Since then, the growth of coffee plants has spread all over the islands, including the Kona Coast, which now produces the world famous Hawaiian or Kona coffee.

The perfect blend of all the six elements comprising of rich soil, proper elevation, cloud cover, sunshine, rain and a moderate slope helping in the drainage of the roots provided by the Hawaiian islands, have ensured an ideal environment to produce some of the richest coffee in the world. The season of growing coffee starts in January and continues until the month of June. Every year the coffee growers wait patiently for the blossoms after the early rains that eventually produce coffee berries. Under the close watch of the farmers, the coffee berries ripe in the trees before they are individually harvested. Each phase of coffee making is looked after meticulously, starting from roasting and flavoring to dry milling. The typical Hawaiian coffee is rich in its color, density, and acidity with a great flavor.

The Hawaiian Islands, being the only state growing coffee in the US, produce an average of seven million pounds of coffee every year. While the Kona coffee remains one of the most favored around the world, a majority of the other islands have also started growing coffee now. Apart from the Kona coffee, some of the top flavors of the Hawaiian coffee include Kauai’s coffee, Ka’anapali Maui coffee, Haleakala Maui coffee, Molokai’s coffee, Waialua coffee and Macadamia Cream to name a few.

Due to its taste and overwhelming popularity, the Hawaiian coffee is very expensive, although the experience of tasting a quality cup is worth the money.

Coffee provides detailed information on Coffee, Coffee Makers, Gourmet Coffee, Coffee Shops and more. Coffee is affiliated with Gourmet Flavored Coffee.

Author: Alison Cole
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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