Ethiopian Harrar coffee is a perfect robust blend with a fruity aftertaste

Imagine a coffee blend that is rich in flavor yet has an essence of fruit after each sip.  That is what you will find with Ethiopia’s Harrar coffee beans, a special plant grown in the Harrar region of the small country.

The distinct coffee is part of the arabica family, which takes longer to reach full growth maturity at around seven years.  This is what gives the Harrar blend such a robust, mocha taste.  The plants are grown at a high range of about 4300 feet.  The beans are roasted through a dry process and sorted by hand, making each cup unique.

There are several types of Harrar coffee beans that produced in Ethiopia.  First is the peaberry or mocha type, often used for espresso drinks.  Second is the shortberry, which is smallest in size and great for ground or espresso coffee.  Last is the large, longberry type best used in ground coffee.

The Ethiopian Harrar bean is a rare find, as it is grown on small farms in only three regions of the eastern part of the country.  Favorite coffee shops that brew this special blend include Starbucks and Peet’s Coffee.  Beans are also sold online through specialty retailers.

Technorati Tags: african coffee, Arabica, coffee, ethiopian coffee, ethiopian harrar, ethiopian harrar coffee

Trung Nguyen Coffee is a popular Vietnamese blend of Robusta beans

If you have ever tasted instant or freeze dried coffee, chances are it has been made from the Robusta coffee bean, which is primarily found in South Africa.  Southeast Asia is also a top producer of the easy to grow plant, with Vietnam being the second exporter in the world next to Brazil, which holds the number one spot.

The Robusta bean is considered a lesser blend of coffee than the Arabica bean, which takes four to five years to harvest compared to two to three years for Robusta.  If you are not a coffee connoisseur and prefer to stick to a budget, then the latter blend is what you will find in grocery stores and coffee cans.  One can also enjoy higher caffeine content in the Robusta coffee.

Over the last few years Vietnam is steadily increased its exports of Robusta coffee, producing around 1.17 million tons each year.  Coffee plantations are prolific in the small country, which exploded in growth after a decline during the Vietnam War.

It was the French who originally brought the Robusta plant to the country in 1857 and the Vietnamese have had a love affair with it ever since.  Some popular drinks include Vietnamese Iced Coffee, which is a rich combination of sweetened condensed milk and Robusta coffee and Trung Nguyen coffee, commonly prepared in a coffee press.

Technorati Tags: coffee, Freeze-Dried Coffee, instant coffee, robusta, robusta coffee, Trung Nguyen, vietnamese coffee, vietnamese iced coffee

Arabica Coffee Plant

Arabica coffee gets its name from Arabia.  Legend has it that around 500-600 A.D. a goat herder on the Arabian peninsula named Kaldi observed his goats eating a berry and their behavior became very lively.  He decided to try the berry as well and felt the same energy as his goats.

Scientific evidence proves otherwise.   Kaffa, now known as Ethiopia, is where coffee beans were first grown and then transported to Yemen.  It could be that the word coffee came from the word Kaffa.  Believing the coffee came from Arabia it became known as Arabica.

With more than forty species of plants in the Coffea genus only two are viable to make coffee, Coffea Arabica and Coffea canephora the later known as Robusta.  Arabica is the better quality of the two.

Kaldi and the Dancing Goat

Robusta tends to be bitter, has less body and a musty flavor.  It is higher in caffeine.  In France the coffee blend is 55 percent Arabica and 45 percent Robusta.  Italians add in 10 percent Robusta to get a better crema head on espresso.

Eighty percent of all coffee produced in the world is Arabica.   It prefers a higher elevation and drier climate than Robusta to grow.  South America has ideal conditions for growing Arabica coffee beans at 3,000 to 6,500 feet.  The higher elevation causes a slower plant maturity giving it time to develop the oils that give it the distinct aromatic flavor people love.

Within the C. Arabica species there are three varieties; Typica, Bourbon and Caturra.  The sub-species have been bred to adapt to specific growing regions and to be resistant to disease and insects of those areas.  There are subtle differences in taste, acidity and body.

C. Arabica is self-pollinating unlike C. Robusta and perhaps why it is more a prolific producer throughout the world.  Theoretically it does better at high elevations where bees are scarce and not active where as C. Robusta prefers a hotter climate where the bees are abundant.

Technorati Tags: Arabica coffee, coffee, Types of coffee beans

Italy

According to Dr. Ernesto Illy of Illy Coffee it is all in the technique of roasting the beans that makes an Italian Roast.  Illy is the most common type of Italian Roast found in the United States.

For the true connoisseur purchasing the whole bean and grinding at home is the preferable method to brew providing a fresher tasting coffee and customization for the pot you will use be it espresso or drip.  Beans can be found in specialty coffee shops and sometimes at grocery stores.

If you are concerned about serving this strong roast in the evening and staying awake no worries, it is also available in decaffeinated.

First made in the 1500’s in Italy, it exhibits the coffees found in Turkey at the time.  It is a less acidic and sweeter tasting coffee than other dark roasts such as French Roast.

The longer roasting time depletes the natural caffeine sources in the beans resulting in a coffee that contains less caffeine.  Italian Roast is a rich brown color with little or no oil.

Italian coffee uses Arabica coffee beans known for their full flavor and low caffeine content, Southern Italians tend to mix Robusta content in their coffee for a stronger flavor.

The method of grinding is different as well; a grinding wheel is preferred to allow a more thorough grind.

The rules of drinking Italian Coffee like the Italians do are as follows:  the locals drink it standing at the bar, “caffe” is an espresso and drunk in two to three sips and coffee should not have milk in it after 11:00 a.m.  Any other behavior will flag you as a tourist.

However you prefer your coffee know that Italian Roast will deliver a smooth full-bodied dark cup of sweet coffee with low acidity and lower caffeine content.

Technorati Tags: coffee, Italian Roast, types of coffee

Coffee Beans

 Soils enriched by volcanic ash making them slightly acidic, rich in organic matter provide the ideal growing conditions for Costa Rican Coffee.  Coffee plants thrive in the climate and soil of Costa Rica, the root systems can easily spread and the humidity is retained facilitating oxygenation.

Seventy percent of the country’s coffee is produced in the mountains at altitudes from 3,000 to 5,500 feet above sea level in temperatures ranging from 63 to 73 degrees Fahrenheit.  Sunlight is reliable and precipitation conditions are perfect.  These conditions make for a high-quality and reliable coffee crop.  Costa Rica is the only country banning the production of any coffee other than Arabica.

It is said that coffee was brought to Costa Rica during the 1800’s and that father Felix Velarde was the first Costa Rican coffee grower recorded in 1816.  He bequeathed the seeds to his neighbors and in 1820 100 pounds of coffee were exported to Panama, the first recorded export.

With export flourishing influences of Europe became commonplace in Costa Rica, life revolved around harvesting and trade with the Europeans who brought railroads, printing presses, postal service, the first university, and the National Theater.  Designed after the Paris Opera House it is one of the regions greatest architectural treasures located in the capital of San Jose.  It was financed from coffee taxes. 

Through the 19^th century coffee export grew and this crop became an important part of life to the people of Costa Rica.  Per capita consumption of coffee is the highest of all coffee-producing countries in the world.

Technorati Tags: Arabica, coffee, Costa Rican Coffee

African Coffee Art

January 26, 2010 – This limited release blend comes from Eastern Africa grown by specially trained farmers, trained by Peet’s coffee buyers.  It will be available in stores from February 15 through March 31 in its initial introduction to the market.   Peet’s Uzuri African Blend will then become a part of their regular offering starting March 3 at Peet’s Cafes.

In Swahili Uzuri translates to mean excellent or beautiful and was the name chosen by the farmers who grow the beans.  The beans come from farms in Kenya, Rwanda and Tanzania and are considered some of the finest in the world.

In this region of Africa the farmers live in extreme poverty, they typically earn less than $2.00 a day.  Through the non-profit TechnoServe Coffee Initiative and Peet’s working together trained farmer’s in these countries can generate higher incomes.  Peet’s is very proud of the sustainable industry they are a part of which offers an estimated 30 percent more to the farmers for their crops.

Uzuri’s flavor is bold, smooth, and aromatic with undertones of dark berry and will be available in 12 ounce bags at supermarket chains and in Peet’s coffee houses.   It’s been eight years since Peet’s has added a new blend to their line, sounds delicious.

Technorati Tags: coffee, Peet's, Uzuri African Blend