The fertile rich soil and the amazingly humid climate just perfect for the coffee plant growth is what promote Brazilian coffee production. Who doesn’t love coffee? Majority of us are basically living due to a strong cup of coffee or at least this is what we like to think! And thanks to Brazil! It is one of the three largest contributors to the world’s coffee. It is known to produce around 60% of total world’s coffee and is famous for its high production since the past150 years. History of coffee production in BrazilUnlike many other places where coffee production and export declined, Brazil managed to maintain its status of the best coffee provider intact. The art of growing the finest coffee plants begin in the 18th century in the land of Brazil. The farmers and companies there worked hard and managed to bring Brazil among the top rankers of coffee producers by 1840. The people there continued to grow and process the coffee beans until the early 19th century when the Italian immigrants came in. They ensured quality production of the coffee plants and helped Brazil become the largest coffee producer in the world. Till now, the farms in Brazil show promising results every year and their detailed care is taken. Presently, the prime areas where coffee is cultivated include Sao Paulo, Minas Gerais, Bahia, and Espirito Santo. These areas are at an altitude of 400 to 1600 meters above the sea level and they possess the richest soil for the seed’s growth. The favorable environmental conditions support the coffee plants as well. Classification of coffeeBefore we take a look at the detailed classification system of the coffee in Brazil, let’s see what type of coffee is produced here. The world famous coffee types include Arabica and Robusta. Both these types are present here and among them, Arabica scores the highest points. The classification by the industry is done on the basis of the color, screen sorting and the cupping of the coffee beans. Further, they are distributed according to best and worst, soft and hard, Riada, Rio and Rio zona. Best Brazilian coffee brandsThe lovely bittersweet chocolate-like taste of the Brazilian coffee is what attracts the customers. There are several Brazilian coffee brands each claiming and proving to provide hundred percent original, roasted and high-quality coffee beans. The cafes and bars worldwide enjoy selling this nutty, lowly acidic flavored coffee to their regular customers. The popular coffee brands include:
And so on. There are around 20 plus brands that offer genuine coffee to the users. The environment-friendly conditions are used to roast the beans and it is made sure that errors like over roasting and offering old packs are avoided. The unique flavor of the Brazilian coffee never fails to impress!
Via https://www.coffeestrong.org/coffee-from-brazil/
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People who love to drink coffee tend to know a lot about the flavor they like and the brand they would love to buy every time they visit the grocery store. With Colombian coffee in the market, picking any other brand for freshly roasted, original and delicious coffee beans is nearly impossible. Though there are a lot of other brands and lands perfect for coffee production, the quality of coffee beans from Colombia is simply irreplaceable. The land is geographically known for its amazing plant growth promoting features. From the climate of the area to the fertility of the land, and the high height of the landscape; everything supports the farmers to cultivate coffee plants and earn a profit from them. Shedding light on Colombia’s coffee plantationIt has been cited by a lot of researchers that Colombia produces mildly flavored and well-balanced beans. The first batch of coffee export from Colombia was held in 1835 which states that it was not until the mid of 18th century when the farmers found out the secret about their land. Since then, Colombia has managed to stay as the second largest producers of coffee but unfortunately came below in the rank as other areas improved their coffee production. The processing of coffee beans starts from the day when the farmers sow the seeds on the steep fertile slopes of the Colombian land. Since then, regular watering is done and care is taken to make sure the coffee plants flourish and grow. As soon as the coffee cherries are seen, they are picked from the plant after reaching an appropriate size. These outer and inner parts of the cherries are separated and the green beans are sent to the roasting area. Then, according to the desired taste, the green beans are divided into sections and roasted for sale. Different brand companies properly pack the product and sell them to make a profit. What makes it the world’s favorite coffee?This top supplier of instant coffee market produces different varieties of coffee which is why it is popular in the market. From the typical traditional Arabica to its varietals like typical, Bourbon, Caturra and Maragogype; Colombia produces each one of them. It is no surprise that the Colombian coffee is sold in café and bars throughout the world. Colombia is lucky to have more than 25 different brands and varieties of coffee. Even trying a new taste of coffee will give pleasure for a long time and this is what drives the users the most. Each brand offers high-quality packed coffee beans which are picked, washed, dried and roasted properly. They usually prefer to roast a small portion of beans at a time to ensure freshly packed packages for the grocery stores. The few famous brands of Colombian coffee include the Juan Valdez Premium Bold Colombian Coffee with its intense fragrance and delicious taste, the Sello Rojo Roast & Ground Coffee with its authentic aroma, the Caza Trail Coffee, and a few others.
Via https://www.coffeestrong.org/colombian-coffee/ Volcanoes formed many of the Indonesian islands in Southeast Asia. Sumatra is unique even among its other Indonesian coffee-growing islands and areas. Sumatra, being the second largest island off the coast of Indonesia, is only one of many islands that support the coffee epidemic along with Sulawesi and Java being the other main contributors. As a whole, Indonesia is the fourth-largest coffee-producing country in the world. The mountainous geography along with the rich soil cultivated from the eruptions make Indonesia the perfect place to grow coffee beans! Roughly 15% of all the coffee grown in Indonesia is Arabica – like the Sumatra Mandheling coffee bean – which meets the standards of gourmet quality coffee. The other 85% is the Robusta species, a commonly used coffee for commercial blending. Coffee grows best in cooler tropical temperatures a few hundred meters above sea level. The rolling hills north of Lampung are ideal for Robusta varieties. Coffee has been grown here for generations, and many farms are filled with coffee bushes more than a half-century old. Sumatran’s Unique CharacteristicsSumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics. Partly contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling. This unique style of handling and drying the bean is largely responsible for Sumatran coffees’ unmistakable flavor characteristics, but also their normally greenish-blue hue. It’s known locally as Giling Basah and gives much of the unique qualities to these coffees. The unique method also creates the trademark flavor profile of low acidity and a richness that lingers on the back of the palate while giving the green, unroasted beans a dark color. The Wet-Hulled process was developed specifically to speed up drying and efficiency in a rainy climate that clouds most of the year. In this process, coffee farmers will typically harvest their coffee cherry and “depulp” it by hand at their farm or home. The skinned beans are bagged and left to ferment overnight. Then it’s brought either to a coffee marketplace or directly to a “collector,” or collection point, where the beans are purchased at anywhere from 30–50% moisture, with their remaining fruit or mucilage still partially intact. The coffee is then combined and hulled (has its parchment removed) while it is still in this high-moisture state. Removing the parchment layer allows the coffee to dry much faster on patios or tarps even in the humid conditions.The coffee is then dried to the more commonly 11–13% moisture in order to be prepared for export. Sumatra has a wet climate which is great for growing coffee; however, it makes for processing challenges. The wet hulling leaves the coffee’s moisture well above the 11% for a long time usually, until it’s exported. This is where the uniqueness comes from. While Sumatran coffees are typically characterized by their full bodies and low acidity, the aromas feature more earthy, spicy, wild, and mossy tones. Some might say it taste like wild mushrooms. Why Sumatran coffee is roasted darkThere is a high variance in characteristics partially from the multi-stage processing method and using homemade hulling machines, so to counteract, the coffee is usually roasted dark. This builds on their body and adds a roast-induced richness to the beans. Via https://www.coffeestrong.org/coffee-from-sumatra/ When it comes to having the finest cup of coffee with a flavor worth dying for, Yemeni coffee is what coffee lovers look up to! Yemen claims to produce the oldest and the tastiest coffee worldwide. A city named Mocha is located near the Red Sea coast of Yemen and is famous for being the major marketplace for the dark-brown, stunning coffee beans since the 15th century. Mocha reached the summit as coffee producers from 15th to early 18th century. The trade flourished throughout the world but soon the war and chaos that struck Yemen reduced their coffee sale and trade. Yemen’s rugged landscape is perfect for coffee production!The geometric mountainous extensions of the city present the perfect landscape and terraces for the growth of coffee. Since the past 500 years, the people living there have harvested the coffee seeds in pretty much the same way. The old techniques and tricks are followed by the present farmers in order to produce the same high-quality coffee products. The summer season helps coffee trees flourish and the rainy days support their growth. As soon as the coffee fruit ripens, it is picked for drying. According to the old tradition, the coffee cherries picked our dried on the rooftops. Then, the dried fruit husk is removed and the bean inside revealed. The irregular shape of the bean is what makes them different from the other coffee beans. Most loved Yemeni coffee flavors!The coffee produced in Yemen comes in different flavors. The top three to four types of coffees offered in the area include the following: Mocha mattari:This type of coffee is planted in the West of Sanaa in Bani Mattar. The taste of this coffee is atypical but is highly-praised by all those who have had it. Coffee drinkers admire the winey acidity in the drink and the variety of chocolate overtones that change the taste making it a little sharper than the other coffees. It comes in further three tastes; light, medium, and dark flavor. Mocha Sanani:If you are looking for a well-balanced coffee with a nice distinctive exotic flavor, then Yemeni Mocha Sanani is the drink for you! It is also famous as Arabian Mocha Sanani and is a little less acidic than the Mocha Mattari. Yemen Ismaili coffee:The pea-shaped coffee beans are cultivated in central Yemen and are processed to form a nicely brewed cup of coffee. Recent grand appearance in America!The news has it that the Yemeni coffee was brought back to America and the coffee beans that were evaluated passed with flying colors. Regarding the beans that were inspected at Equator Coffee (California), about them the co-founder Helen Russell said, “This is a treat, this is passion, this is history, this is drama, this is the best coffee in the world.” This ensures the high-quality of the beans. Presently, the port of Mokha’s coffee beans are on their way to New York, California, Paris, Tokyo, Seattle, and will soon reach other parts of the world. Via https://www.coffeestrong.org/coffee-from-yemen/ The strong energetic caffeine kick early in the morning and the mesmerizing aroma of the expertly roasted coffee beans is something that all the coffee lovers look forward to. Enter a cafe that sells the best coffee in the world and you’ll be impressed by its ambiance. Puerto Rico is popular for many things and their coffee is one of their main exports throughout the world. History of the Puerto Rican coffee:Puerto Rica is a Caribbean Island situated near the U.S. territory with the amazing eye-pleasing scenic beauty of the mountains and vibrant coastlines. In the 17-18th century at the time of the Spanish colonial rule, coffee was harvested as a minor cash crop in the Island. The production continued and flourished till the late 19th century and the Island became famous as the world’s seventh largest coffee production area. Puerto Rico’s ideal geographic location, mountainous terrain, and quality soil favored the growth of coffee. Then with the advent of the rule of United States, the focus of commercial production shifted from coffee to sugar cane. The Puerto Rican coffee made its grand appearance in an early 20th century when it was served at the official state dinners at the White House. Since the past many years, the export of coffee beans from Puerto Rican has decreased owing to the disastrous hurricanes. This has greatly reduced the export of coffee from the Island but nevertheless, many coffee cafes and bare are launched in the area to improve this status. The baristas, roasters and the shop owners are eager to take the coffee industry of the Island to the next level. Handling procedure for the coffee beans:Once the beans are carefully picked from the farm, they are processed by 24-hours wet fermentation. The goal is to produce a palatable taste! The beans are then washed and kept under the sun for 5 to 7 days to make sure they are dried. The duration and amount of roasting are what decides the amount of caffeine in the beans. These fresh and appetizing coffee beans are then packed and supplied to the customers. Variety of coffee:The region is famous for producing local or regional coffees. Most of the varieties are not even tested by the people outside Puerto Rica. This thirst to taste the finest coffee is what attracts the people worldwide to get this amazing coffee. There are above 25 best Puerto Rican coffees that will leave you enthralled by its taste and aroma. The best ones include Alto Grande, Yaucono coffee, Lareno Coffee, Expresso coffee, De Mi Tierra Coffee, and so on. How to get your hands on the favorite coffee brand?
Those who live on the beautiful Island get to taste the heavenly coffee every day. Those living outside the area can get it delivered to their city/ country by ordering their favorite variety online. The high-quality coffee beans are packed in a variety of bags and bundles giving the best surprises to your taste buds.
Via https://www.coffeestrong.org/coffee-from-puerto-rico/
Where: Hacienda Magdalena, on the slants of Volcán Maderas, Nicaragua What’s it about: Ensuring Nicaraguans get a reasonable price for their coffee creation by purchasing reasonable Fair trade or better yet, volunteering to labor away at a coffee farm Top treat: Rich scent reminiscent of beans broiling over a fire and appreciated following a long arduous day in the fields. Coffee forever Regardless of whether we taste it blurry eyed or looked at it before anything else in a bistro, the greater part of us require our daily cup of coffee. In Nicaragua be that as it may, coffee isn’t only a piece of numerous individuals’ ways of life – it is their life. A huge number of individuals develop and pick coffee, as it is a primary piece of Nicaragua’s export business. Yet, similarly as our association with coffee is tormented by the perils of caffeine over-use and enslavement, Nicaraguans have discovered that reliance on the bean has conveyed significantly more ruinous issues to the groups developing it. In the mid-nineties, Nicaragua grasped another monetary model of fare drove development. It expanded its generation of coffee and extended its reliance on it, similarly as other producing nations did likewise. The outcome was an overabundance of coffee available and a very nearly half drop in its real cost since 1998. This has prompted the closure of numerous Nicaraguan estates, stranding in excess of 250,000 Nicaraguans desperate, and numerous living in roadside camps. Fair Trade The circumstance is edgy yet there is a development that offers an answer: Fair Trade. This implies shippers pay a nice cost for coffee to makers (regularly co-agents) and furthermore giving them specialized help to enable them to make the change to organic cultivating. Doing as such wins them a ‘Fair Trade Stamp’ on their coffee merchandise. One co-agent associated with this plan is the Cooperativa Carlos Diaz Cajina, located on the volcanic island of Ometepe on Lake Nicaragua. It is a group of 30 families and has been running since 1979 when the Sandinista upheaval enabled them to take control of the land they had labored on for the present non-attendant landowners. The community is bolstered by two partner associations in the United States and Canada which buy the coffee harvest and roast, bag and distribute it. All the income goes back to Ometepe to subsidize island group ventures. As of now, the system has paid for the development of the island’s first clean drinking water framework, profiting a great many island occupants. Participating in the coffee bean harvest The Hacienda Magdalena, on the slants of Volcán Maderas, is possessed by the co-operative. The coffee grown by the ranch is certified organic and is grown in the shade, safeguarding the gorgeous surrounding forest habitat. The superbly tumbledown Hacienda is a base-camp for sightseers wishing to climb the volcano and gives cheap lodging in a hotel (around $5 US), dinners (about $2 US) and guides to employ. Or on the other hand, you can volunteer to tend to the fields and pick coffee and get directly involved in exactly how your coffee break is intended – with your hotel stay and dinners for nothing! You can assist with most parts of the coffee production operation. After a fresh start in the morning, you’ll be taken up the inclines to coffee trees, given a wide wicker bushel and taught how to pick the berries; the groups of berries along the branches are effectively knocked off by running a clenched hand along them. The musical reiteration of the work implies your brain can meander in energy about your extraordinary office space. The encompassing woodland reverberates to the calls of howler monkeys and twittering winged creatures and flashes an immaculate green. Once gathered, the berries are tipped into a separator machine that expels the red organic product from the bean. The beans are washed and sprinkled crosswise over gigantic porches bordering the ranch to dry out and shed an external husk. Utilizing a cultivator, parallel lines are drawn through the beans each 30 minutes – an activity that turns the beans and gives them all available sunlight. Following quite a while of drying the beans are prepared to be de-husked of a moment layer, this time by another machine, and afterward, they’re all prepared to be roasted. There’s not a day that passes by at the Hacienda without the rich, consoling smell of coffee beans simmering over a wood-fire stove. You can ensure that you’ll be offered a a cup after a hard day of work. Take it out to the overhang and taste it on a swing overlooking the serene lake vista below. Arriving To get to Ometepe take a ship from San Jorge to Moyagalpa, on the northwest of the island, or Granada to Altagracia on the upper east. From both of these spots take a transport to Balgueand request to be dropped at Hacienda Magdalena. It’s a 15-minute climb up the earth track to the homestead.
Via https://www.coffeestrong.org/fair-trade-working-on-a-coffee-farm-in-nicaragua/ Mmmmm, warm coffee in one hand and rich, dark chocolate in the other…There seems to be a natural draw attracting coffee and chocolate together making them a fabulous pair. Coffee enhances the flavors of chocolate. Both coffee and chocolate have a variety of unique flavors and independently complex, and when paired together can create delicious combinations. Enjoy a few of these pairing selections yourself or have a few of your friends over for a pairing party! Here are some handy hints on how to perform your own coffee and chocolate tasting. Let’s get started on how to do a tasting with a few recommended pairings, but first, let’s first begin by talking about the basic elements. Quick Guide to Chocolate AloneBefore we pair up these two delights, let’s talk about chocolate alone done as a tasting to first lay the foundation for the pairing to come. Savor the process of setting up the tasting. Use your senses as both the chocolate and its packaging give certain impressions and expectations of the taste to come. This all contributes to your sensory enjoyment. Chocolate TastingSmell- bring the chocolate up to your nose and inhale its aroma. Is there a distinct smell, subtle scents like vanilla, spices, or fruit flavors? Appearance- chocolate should have a nice sheen to it. Depending on the type of chocolate and the percentage of cocoa in it, you’ll see the different shades of darkness. Sound- Listen for a “snap” sound when you break off a piece. Quality chocolate breaks with ease and neatly. Dark chocolate has a clear, sharp snap, milk or white chocolate has a more gentle snap because of the milk content. Touch- High-quality chocolate should melt with your body temperature. While holding a piece of chocolate between your thumb and finger, gently rub. When the chocolate begins to melt, feel the texture- it should be smooth. It should never be sandy or rough. Taste- Now, try a small piece. Let the chocolate sit on your tongue and melt. Inhale through your mouth and out through the nose. This allows the flavors and aromas to fully activate your senses. Chew the piece 3-5 times and concentrate on the taste and texture. Is it spicy, sweet or salty? Fruity or nutty? Can you tell which fruits? Is it earthy? Use all the regions of your tongue and try to identify all the various flavors. Basics of a Great Pairing
Flavor
Something to keep in mind when putting together a pairing is flavor combination. Start with the basic flavors you might want to taste like sweet, sour, bitter, and salty. Sometimes these flavors are straightforward while other times the flavor may be more subtle.
Acidity
This is a big one…pay attention to the acidity in the coffee. Perceived acidity in coffee has a direct correlation with the growing conditions of the coffee as well as the altitude. Make sure you are using freshly roasted, quality coffee to ensure the best cup.
Complexity
Some coffees will have deep layers of complexity, with strong flavors like dark chocolate or pepper. For example, high-quality coffee from Bolivia may display notes of chocolate and citrus and big acidity, versus Sumatran coffee with complex flavor profiles that are earthy and sweet. Bitterness can be balanced out by sweet or salty flavors while tart can balance spice and sweetness.
Here’s the thing…there are no rules about what chocolates go with certain coffees, so it’s just an experiment! Don’t worry about using a particular vocabulary to describe what you taste. It’s an individual event! All these pairings will give you different results, so the goal is to find what you think are the best combinations.
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About UsCoffee Strong is a site dedicated to coffee lovers of all types. We take categories of coffee, whether its the best Ethiopian coffee, Espresso machines, Starbucks branded coffee or even coffee cups. We show you the list of the best ranked product based on sales and reviews. Our lists are updated daily, so you don’t have to worry about how old the information is. You wouldn’t want to drink coffee from old beans, so why would you want to look at a list that’s 3 years old. We continually add more categories and products, so check back regularly, and we will help you decide what is the best coffee for you. And if something is missing or you would like us to include something that we missed, let us know. ArchivesNo Archives Categories |