What you may have already heard is absolutely…true! One of the world’s most expensive coffees in the world comes not only from Indonesia, but also from a wild animal’s…behind. Okay, so I assume you are wondering why someone would take a sip of such a ‘repulsive’ product, but one thing that needs to be mentioned is that the beans are, in fact, cleansed before use. Thought that would settle your stomach. No? Alright, let’s just learn a little about this true-to-the-core rumor that we have been hearing about.

The wild beast-like creature that produced the exotic delicacies is called a civet cat. It is a fact that this coffee bean is not harvested by human hands. It is handpicked by those little, exotic looking cat-meets-a-weasel looking thing with long narrow noses that have quite a penchant for the finest Indonesian beans. The civet cat is a nocturnal creature which feeds among the Robusta and hybrid arabusta trees at night, searching for the prized berries and making themselves quite a rewarding meal on the seed (or coffee bean-to-be) inside after chewing away all the luscious fruit.

This lucky animal produces the coffee product cleverly named Kopi Luwak, from the Indonesian words coffee and civet. Now, even though I have never paid the $600 many fans prefer to pay, nor have I paid the $30 for a cup of the wildcat brew, but the resulting product does sound a bit interesting. Once the civet cat consumes the cherry and it enters its stomach, the enzymes in the animal’s gastric juices sift through the beans which removing the harsher outer layer which is known to cause bitterness in coffees as well as some of the caffeine. So, that’s it? That is why there is such a hefty price tag on this drink-gone-wild? Well, that and the fact that not too much more than 1,000 pounds of this style of coffee are produced each year.

So, overall, we have learned that the reason individuals and coffee enthusiasts alike enjoy sipping on the left-behind bean brew is simple because of the lower bitterness, caffeine, and rarity. Now, I don’t get the caffeine part, but I guess it’s a lot more of an organic way to go versus the traditional way of chemically decaffeinating coffee beans.

By: S. Michael Windsor

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There is no place on earth where coffee drinking has not reached spreading its wings from its original land of discovery in Ethiopia. However, since coffee beans need plenty of sunlight and rainfall to prosper, they can only be panted in regions with tropical and sub-tropical climate.

A Turkish saying describes coffee in the following words, – black as hell, strong as death, sweet as love – which is found on a narrow zone near the equator from 23 Degrees North to 25 Degrees South. As a product coffee which comes from beans grown in more than 70 countries runs a close second to oil in terms of dollar volume.

By far Brazil is the largest producer of coffee beans making an output of 28% of the total on an average. World famous Columbia falls far behind as a second producing 16%, with Indonesias output standing at just 7%. The fourth largest producer still reduces to half at 4% output.

Coffee trees produce the best beans at higher altitudes but can also adjust to different kinds of regions.

In Brazil, coffee plantations stretch across huge areas where hundreds of people look after the plants. In Columbia, the uneven mountains and limited economic facilities render transportation to processing centers by Jeep or mules.

While in Columbia what we see is mountains lined by trees, in Hawaii coffee trees are planted on Mauna Loa volcanos slopes. The dark ash of the volcano is rugged but ideal for the plants thriving under the scorching afternoon sun shaded at times by tropical clouds. Periodic island downpour provide plenty of required rainfall.

Indonesia is made up of thousands of islands where coffee has been produced since the 17 century when it was introduced by the Dutch colonists. Many other countries may have access to the best technology, but no can compete with the great warmth of the sun and damp micro climates that is found here. In the largest islands of Sumatra, Java and Sulawesi countless one or two acre farms make Indonesia come third in the production of coffee all over the world.

Contrary to Brazil, plantations in Mexico are mainly small farms but with over 100,000 of them the total still stands strong enough to make the country an immensely contributing factor. The majority of them are placed in the south, like, Veracruz, Oaxaca and Chiapas, with the significant Altura beans named after their place of origin at high levels of altitude.

Though small producers, Africa, Kenya and Ivory Coast, are famous all over the world for the large, dark beans grown here. In the foothills of Mount Kenya are found some of the biggest beans which are used for making a very famous fruity coffee. The Ivory Coast specifically is important as the highest producer of robusta, frequently used in espresso coffee.

Coffee is ubiquitously found throughout the world and is extremely well-liked no matter if it the Indian Monsoon Malabar, the Tanzanian Peaberry, the Brazilian Liberdade or the Costa Rican La Fuente.

By: Guy J Morris

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Before delving into the history and lore of Jamaica Blue Mountain coffee, we need to review the main types of coffee, which are predominantly either Robusta or Arabica varieties. The difference stems from the type of coffee plant. Robusta coffees are easier to cultivate – and its production exceeds that of Arabica coffees — but are less flavorful and less consistent in quality. Accordingly, Robusta coffees are considerably less expensive. Most national coffee blends available through retailers and supermarkets are Robusta coffees. Arabica coffees, on the other hand, are well known for consistent quality, bold flavor, and intense aroma. Premium coffees marketed as single origin coffees – Kenyan, Costa Rican, Sumatran, for example – are almost universally of the Arabica variety. Jamaica Blue Mountain coffee is an Arabica coffee.

Coffee found its way to Jamaica in 1728 when Sir Nicholas Lawes, Governor of Jamaica, imported Arabica seedlings from the island of Martinique. The new home was a natural and coffee production expanded. Unfortunately, Jamaica coffee productions also has its origins – as with other plantation crops – with the abhorrent practice of slavery.

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 of rich soil, cool and misty conditions, 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 a globally protected certification mark under the administration of 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 elevations between 1,500 and 3,000 feet (910 m) is called Jamaica High Mountain, and coffee grown below 1,500-foot (460 m) elevation is called Jamaica Supreme or Jamaica Low Mountain.

Following a post-war increase in production that threatened to ruin the quality reputation of Jamaican coffee, 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

What should one expect from a cup of Jamaica Blue Mountain coffee? 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. Combined with its refined taste, the intense aroma adds to its allure as the world’s best coffee. Some critics, though, claim that production increases – fueled by foreign investors – have led to Jamaica Blue Mountain coffee being no better than other premium Caribbean coffees. Nonetheless, after two centuries of production, its fame and price is still upheld by coffee connoisseurs around the world.

The only way to know whether Jamaica Blue Mountain coffee is really worth the extra price, which is generally between three and four times more expensive than other premium coffees, is to try it yourself. Perhaps, a subtle suggestion or hint for your next birthday or a holiday gift will provide you the opportunity.

By: Joe Jefferson

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I thought that Timothy’s World K-Cup Coffee is just one of those brands that do not really live up to their claim of good old smooth and flavorful coffee. I am still sampling on different k-cups and this one doesn’t really fail to impress me every time.

]]> http://www.brewbakerscafe.com/world-coffee/timothys-world-k-cup-coffee-review/feed 0 http://www.brewbakerscafe.com/world-coffee/the-different-types-of-coffee-from-all-over-the-world http://www.brewbakerscafe.com/world-coffee/the-different-types-of-coffee-from-all-over-the-world#comments Sat, 25 Jul 2009 17:15:10 +0000 admin http://www.brewbakerscafe.com/?p=105

The drinking of coffee is a very common practice the world over. This is usually aided by a lot of things, such as the presence of coffee shops at every street corner in different countries. A lot of countries in tropical locations of the world grow some of the world’s best coffee. Coffee can easily grow in locations that are at some distance above sea level. Because of this fact you usually find different types of coffee which can satisfy different tastes. The best forms of coffee however are those that a grown on especially high locations such as mountainous yet tropic regions. A large number of countries in the world make coffee but these are some of the major countries that do so:

Brazil Brazil has one of the oldest coffee traditions in the world as coffee growing came to Brazil in the 1700′s. Currently they are the world’s forerunners in the production of the world’s most coffee. 1 out of every 4 cups of coffee that is drunk in the world today is of the Brazilian kind of coffee. Most of the coffee beans in Brazil are of the Arabica kind. In terms of specialty coffee Brazil is also quite popular. You have different farms growing these forms of specialty coffee: Bourbon, Typica, Caturra and Mundo Novo.

Brazilians harvest their coffee produce in the months between March and October. The coffee may be harvested by manual or mechanical means. Weather conditions may also affect the harvesting of coffee as the harvesters may also choose to use dry or wet methods in order to process their coffee.

Columbia

Columbia supplies the world’s second largest quantities of coffee after Brazil. Over 12% of the total coffee that is drunk in the world today has it’s origins in Columbia. Different types of Columbian coffee are available and they are usually very rich in flavor and are thick and have a slight acid content. They also have wonderful smells too.

Columbians usually harvest their coffee in the months between October and February. They also have another harvesting period which is between April and June. Different brews of coffee grown here include: Bourbon, Typica, Caturra and the Maragogype brands.

Mexico

Mexico had its first coffee plants planted towards the end of the 1700′s. Most of the coffee types grown in Mexico are of the simpler kinds. They are usually used as bases for blending. Farms in Mexico grow different brands such as the: Bourbon, Mundo Novo, Caturra and Maragogype brands.

Guatemala The climate of this country usually varies due to the topography and the location of the country. Because of this reason the country has different clear-cut versions of coffee. These coffee beans are harvested at different times of the year but the major harvesting period is usually between October and January.

Indonesia and New Guinea Coffees which come from this region are usually called Sumatran coffees. These coffees are so smooth and yet they are intrinsically complex. Some of the most popular brands of coffee here are the Mandheling and Lintong types of coffee.

Honduras Coffees grown in Honduras are quite simple coffees. They are usually used as bases for other blends. Most Honduran coffee is usually harvested in the months between October and March. The wet process method of harvesting coffee is usually used to harvest Honduran coffee. Honduran types of coffee make different types of coffee such as: Bourbon, Caturra and Typica coffee brands.

Ethiopia Ethiopia usually has some of the best coffee brands in the world over. People usually see Ethiopian coffee as one of the most unique and intriguing types of coffee brands in the whole world. Ethiopia grows these three types of coffee:Ghimbi, Harrar and the Sidamo . These coffees taste somewhat fruity and have very powerful aromas and thickness as well.

Other countries also produce some coffee brands or the other and these countries include Costa Rica, Dominican Republic, Ecuador, Haiti, Jamaica, Kenya, Malawi, Nicaragua, Tanzania, Uganda as well as Venezuela.

By: Darren Williger

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Coffee ‘cupping’ is the tasting of coffee to uncover the coffee’s unique profile. And in the rarified world of cupping, there are few who can rival Ken Davids for experience or expertise. Originally an academic and writer, Ken Davids has grown to be recognized as one of the coffee world’s pre-eminent figures. He has a consultancy business in the US and a number of highly regarded books on coffee to his credit. He is also a sought-after speaker at coffee conferences and seminars worldwide.

For many years Ken David’s was an academic – the dean of a large art and design college and a tenured Professor. But he caught the coffee bug, and is now considered one of the coffee world’s pre-eminent figures. He first published his break-through book Coffee: A Guide to Buying, Brewing & Enjoying in 1975, followed by two more books (Espresso: Ultimate Coffee and Home Coffee Roasting: Romance & Revival).

According to Ken coffee is the most complex of all commonly consumed beverages and the most challenging to master and understand. Many more substances contribute to the aroma and flavour of coffee than contribute to the aroma and flavour of wine, for example. And coffee is a much more global and interactive beverage than wine. A good wine changes only gradually once it is bottled, whereas coffee is first created and then completely transformed by four different parties at four different points in its journey from seed to cup.

First someone chooses which seeds to plant and where and nurtures the trees, then someone harvests the coffee and performs the tremendously expressive and crucial acts of fruit removal and drying, then someone else again roasts it, and finally someone, often the consumer, brews it. Coffee continues to transform even after brewing, as it cools.

Ken divulged to Crema that some of his most formative life experiences came through coffee “Certainly the most transformative experience was meeting my future wife Iara in Brazil”.

Beyond that, he certainly had his share of coffee experiences both exotic and moving. Probably the most memorable of these was visiting the original port of Mocha or Al Mukh in Yemen. As most coffee lovers know, all of the commercially traded coffee in the world was grown in Yemen and the majority of it shipped through the port of Al Mukh for over 150 years, between around 1600 and 1750.

Possibly his second most memorable experience would be “sitting in on my first genuine village coffee ceremony in Ethiopia”. He talks more about this in his Crema Magazine article. He is most effusive about the explosion of knowledge about espresso currently taking place and the globalization of that knowledge. Although we are at the very beginning of the development of coffee as a genuine specialty beverage with a knowledge base comparable to wine, we are at least sneaking up on that goal.

As he says, “until recently all of the research money for coffee seemed to go into either increasing commodity yield and commodity consistency at origin or saving pennies on commodity roasting and packaging, but now at least some of those resources are being directed at achieving genuine product differentiation through botanical variety and processing nuance. Eventually we may begin to understand how to create not only great coffees, but distinctive coffees that reflect the individual tastes of a new generation of growers, exporters, roasters and aficionado consumers.”

By: Ashley Felderhof

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There are different types of coffee beans. Due to the influx of its varieties, the reviews and suggestions from consumers have become helpful. Regardless of these feedbacks however, it is important to note that taste is a matter of individual preference.

There are those who prefer the stronger drinks, others the flavored ones. There are also those who prefer their coffee hot while others prefer it cold or chilled. There is sure to have one distinct taste of coffee that will delight your taste buds and match your personality.

Along the shores of the beautiful Lake Victoria within Rift Valley in Kenya, coffee farmers nurture the best coffee beans producing coffee trees in the world. Graded as AA, these finest beans are usually sold during weekly auctions by Kenya’s esteemed Coffee Board.

It is noted that one factor why coffee plants produce the best coffee beans is due to the regional climate. This results to the distinctive and aromatic flavor seen in coffee cherries. If you want gourmet coffee, it is best to purchase Arabica coffee.

The edible beans of Arabica are reported to have the best aroma and most spirit. Robusta, on the other hand, offers an Earthier olfactory taste. It has fewer flavors because it possesses more caffeine content. As compared to other types, Arabica coffee has superior flavor, being more aromatic and richer. These plants actually grow finest along higher altitude places. They cannot grow and survive within low temperatures or frost. This makes Arabica beans harder to grow, requiring a lot of attention and care. It generally grows in very high altitudes such as 3,000 feet.

The Colombian Medellin coffee is another type which is slightly acidic, richer and full bodied. Others note it as syrupy and sweet. Competing countries for the supply of quality coffee in the international market are Brazil, Colombia, Uganda and Mexico. Although Colombia produces about 15%, Brazil takes over 20% of the worldwide production.

Moreover, a perfect blend of coffee from Indonesia, South and Central America are proven to be irresistible also. When it is medium roasted, the beans bring out a “nutty” sweetness. This is due to the fact that roasting makes the green beans lose its moisture, and it expands at 200oC. This will result to chemical reactions like color change and caramelization. The longer these coffee beans are roasted, the more oils are being extracted, and producing a bigger body.

With the roasting process, these coffee beans haul out their vibrant flavors. This happens as its fat and carbohydrate content gets transformed into aromatic oils.

The Sumatra coffee is another variant famous for its strong taste. It is suggested to drink this in small servings only.

Finding the best coffee doesn’t mean that you need to taste every type of coffee bean you come across with. Choosing the best coffee bean is not measured by the number of people who have found it appealing. Choosing the best coffee bean is dependent on your preference and taste.

By: David Urmann

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The mighty coffee plant traces its roots back to the forests of Ethiopia, where it grows wild throughout the forests.

]]> http://www.brewbakerscafe.com/world-coffee/how-shade-grown-coffee-helps-the-world/feed 0 http://www.brewbakerscafe.com/world-coffee/kona-coffee-reputed-arabica-coffee-all-over-the-world http://www.brewbakerscafe.com/world-coffee/kona-coffee-reputed-arabica-coffee-all-over-the-world#comments Fri, 04 Apr 2008 14:17:13 +0000 admin http://www.brewbakerscafe.com/?p=111

If you are feeling chilled, call coffee.
If you are feeling under the weather, call tea.
If you are feeling heartaches, call chocolate.
Yet most of all,
All three will be the Saviour of your exhaustion!

How important all three could be and yet coffee conquered most of the qualities. Coffee is well known to be a source of warmth and a boost to the immune system especially when one is exhausted due to the hectic game of life. All over the world, coffee is highly recognized as one of the most reputed non alcoholic beverage in the world apart from tea and chocolate. There are two types of category that defines the quality of coffee which consist of Arabica and Robusta.

Kona coffee which falls in the Arabica category is sure reputed to be one of the most expensive coffees in the world. The reason for coffee to be described as Kona officially is by weather. The weather that suits this coffee or practically where it is grown is by patterns of bright sunny mornings, cold rainy afternoons and slow yet steady nights. This kind of weather consistently creates the best coffee growing factors! Apart from weather, the soil must be rich and nutritious.

In Hawaii, the soil contains a good combination of minerals and acids in order for the best amount of water to take place on the coffee bean. It is a dark colored volcanic soil. To sum it up, the method of picking the coffee beans is by manual which is non machinery. This is to ensure the beans are handled with care and is determined to be one of the finest quality beans to be harvested for the purpose of producing coffee. In the last process, it will tend to be distributed and sent for retailing purpose to fulfill the needs of coffee consumers.

Kona coffee too is suitable for coffee lovers as it grants a full bodied flavor with a sense of breathtaking aroma. With that in general, Kona coffee should be a must tried for all coffee lovers all over the world as it represents elegance, luxury and reputation. Just a peaceful sip can send the worries of the day away. It is considered a perfect escape from reality especially when it is a hard day from your own personal daily life!

By: Chris Cornell

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Wine aficionados may have their grapes and their vineyards to visit, but if you are a coffee fan, there is an equally wide world out there for you to explore. Different coffee beans create very different kinds of coffee, much like different grapes create different kinds of wine. You could travel the world tasting coffee and never have the same cup twice.

Around the World in Several Cups of Coffee

If you are a bona fide coffee fanatic, grab your passport and head out for a tour of the best coffee beans in the world. This coffee is so great you won’t even get that “too much caffeine” buzz. I recently went out and bought a saeco espresso maker and along the way learned a lot about different coffees.

Columbian coffee is world renowned, and for very good reason. Consider the La Esperanza bean from the region of Tolima, for starters. This coffee bean grows at an elevation of around 6,000 feet, and this growing environment can be tasted in your cup. Rich and bold tasting, with the essence of chocolate, cherries, and even tobacco, this coffee is a taste sensation that does not require half and half to be enjoyed.

Columbia is the world’s second highest producer of coffee and they have more to offer than the heady heights of La Esperanza. Columbian Supremo coffee, one of the most popular kinds of coffee in the world, is like dessert in a steaming cup. The tones of chocolate and vanilla that are in this coffee make it fan favorite with the sweet tooth crowd.

Head across to Hawaii, where you will find world famous Kona coffee in two kinds of roasts – medium and dark. The dark Kona has a very light level of acidity, but the medium has it in spades. Although tougher to find, the Kona espresso roast is a treat if you can get it, with its barely there acid taste and rich chocolates undertones.

Hope on a plane to Africa to add some Tanzanian Peaberry to your palate. This coffee grows on the south side of the slopes of Mt. Kilimanjaro. Peaberries coffee beans have a very distinct shape; unlike most beans which are round, Peaberries are oval in shape. The consequence of this unique growing environment and different bean shape is that the coffee is light and slightly more acidic than Kona and Columbian varieties.

For another light cup of coffee, head further east to Indonesia – Sumatra to be exact. In the Lake Toba region of Sumatra, you will find coffee beans that are so light and floral that they are almost like a cup of tea. These beans are meaningful for people who like a subtle, light tasting cup of coffee.

These coffee hot spots are only a few of the great places all over the world to get a good cup of joe. A visit to a coffee specialist retailer will let you taste even more of what the world has to offer.

By: Peter I. Wilson

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