Coffee-Kona Coffee-All coffees

guatemala, ethiopian fancy coffee

2007-06-21T07:01:00.000-07:00

GUATEMALA
This is a typical type of American coffee which is preferred mostly by the coffee lovers
For its rich quality and superb aroma. it has a mixture of spice and chocolate which is a splendid combination for a very good taste. Guatemala produces our favorite Latin American coffee. it is a genuine Antigua from the area around the picturesque former capital of country,guatemalas premier coffee growing region. the high altitude(5,000 to 6,000 feet) and the rich soil from the areas many volcanoes create conditions that are ideal for the production of top quality coffee. the temperature climate, with sunny days and cool nights, allows coffee to mature slowly which seems to concentrate the flavors.
The result is a cup of lively acidity and overtones of spice and chocolate.

ETHIOPIAN FANCY
It is a premier type of Africa –Arabia type of coffee. it is well know for its perfumy aroma. It is one of the world’s finest coffees. Coffee preference is always subjective, but many in the Coffee trade consider Ethiopian coffee as the best in the world. This coffee is full of flavor where we get a tangy, pungent brew with a lingering floral-almost perfumy aroma with an excellent taste.

ESPRESSO FORTE COFFEE

2007-06-21T07:00:00.000-07:00

ESPRESSO FORTE
Its another most wanted type of coffee from signature blend. its creamy consistency
Covering a tangy core of pure coffee essence gives you a high rise of your day.
Espresso forte has the right balance between the earthy satisfaction of Indonesia
And Papua coffee and the brightness and spiciness adds extra quality which is preferred
Especially by Americans. it also makes a good cup from a press pot or cone filter apart
From espresso methods.

ITALIAN ROAST
Italian roast is a most flavorful coffee from pacific and Latin America. It is darker than our normal roast. It is also a premier type in darker roast type of coffees. the beans are processed with natural oils which and is a blend of Latin and American origins. The name
Italian roast comes from the dark roasting style that is common in southern Italy where
Light coffee is preferred in northern Italy. It is one of the coffees recommended for espresso.

ARABIAN MOCHA JAVA

2007-06-21T06:41:00.000-07:00

This is a foremost b variety in signature blend type coffee. this is a worlds most favourite
Coffee blend. coffees used here are delicious with bitter sweet chocolate overtones enriched with complex flavors. This mocha chocolate tastes splendid when blended with
Hot chocolate.

COLOMBIA coffee
This is the most traditional and flavorful coffee which are extracted from southern province of huila where we find huge traditional cofffe crops instead of new hybrids.
This is exclusively made for the traditional coffe lovers who seek a very good quality.
It has a sweet ,well rounded flavour.

Origin Of Coffee:

2007-03-15T05:31:00.001-07:00

Coffee originated on the plateaus of central Ethiopia. By A.D. 1000, Ethiopian Arabs were collecting the fruits of the tree, which grew wild, and preparing a beverage from its beans. During the fifteenth century , traders transplanted wild coffee trees from Africa to southern Arabia. The eastern Arabs, the first to cultivate coffee, soon adopted the Ethiopian Arabs' practice of making a hot beverage from its ground, roasted beans.
The Arabs' liked the taste and their fondness for the drink spread rapidly along trade routes, and Venetians had been introduced to coffee by 1600 around. In Europe as in Arabia, church and state officials frequently proscribed the new drink coffee, identifying it with the often-liberal discussions conducted by coffee house habitués, but the institutions nonetheless proliferated, nowhere more so than in 17th century London. The first coffee house opened there in 1652, and a large number of such establishments(cafés) opened soon after on both the European continent(café word comes from the French term for coffee) and in North America, where they appeared in such Eastern cities as New York, Boston, and Philadelphia in the last decade of the seventeenth century.

More Coffee Glossary

2007-03-14T10:24:00.000-07:00

Coffee Termss
These are the words often used in coffee business, coffee ordering. Most of the terms are known and some are not.
Acidity
The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale.

Americano
A shot or two of espresso that has been poured into a glass filled with hot water.

Aroma
The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet.

Bag
A burlap sack of coffee. In various countries it is a different weight. For example: Brazil a bag is 132 pounds. Colombia it is 154 pounds. In Hawaii it is 100 pound. (132 lbs is the most common.)

Barista
A person who makes coffee drinks as a profession. Barista coffee houses are opened on this name

Batch Roaster
A machine which roasts a given quantity at one time. It does not continually roast beans. There is an identifiable start and end time to the roasters capabilities.
Bitter
The taste perceived at the back of the tongue. Dark Roasts are intentionally bitter. Over-extraction (too little coffee at too fine a grind) can cause a bad bitterness.
Bland
The pale flavor often found in low grown robusta coffees. Also caused by under-extraction (too little coffee or too course a grind).
Blend
A mixture of two or more individual varietals of coffee.
Body
The tactile impression of the weight of the coffee in the mouth. May range from thin to medium to full to buttery to syrupy.
Bright
Tangy acidity is often described as bright.
Briny
The salty sensation caused by excessive heat after brewing (truck-stop coffee).
Caffe Americano
Espresso that is cut with very hot water to fill an American size cup.
Caffe Mocha
This can be prepared a variety of ways. Basically this is a chocolate cafe latte. Often prepared with whipped cream on top.
Cafe Noir
Coffee served without cream or milk (cafe - French for Coffee, noir - French for black).
Cappuccino
Cappuccino gets its name from the Italian order of Catholic Capuchin monks, whose hooded robes resemble the drink's cap of foam in shape and color. The frothed milk from the top of the steaming pitcher is spooned on top to "cap" the cappuccino and retain heat. The proportion of espresso to steamed and frothed milk for cappuccino is usually 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk on top.
Cupping
While tasting wine is called "tasting", tasting coffee is called "cupping".
Demitasse
A small (1/2 size) cup used for serving espresso. It is a French term meaning 'half cup'.
Doppio
A double shot of espresso. Also see solo.
Caffeine
The drug contained in coffee. A bitter white alkaloid derived from coffee (or tea) and used in medicine for a mild stimulant or to treat certain kinds of headache.
Crema
The caramel colored foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. If your Crema is gone then you waited too long...or you received a bad shot! The crema makes a 'cap' which helps retain the aromatics and flavors of the espresso within the cup - the presence of crema indicates an acceptable brew.... Crema is due to colloids and lipids forced out into an emulsion under the pressure of a espresso machine.
Earthy
The spicy "of the earth taste" of Indonesian coffees.
Espresso
A brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso. Comes from the Latin word "Expresere" which means "to press out."
Espresso Breve
Espresso with half and half.
Espresso Lungo
A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.
Espresso Macchiato
Espresso with a minimal amount (or "mark") of steamed milk on top.
Espresso Ristretto
Literally "restricted" espresso. A shorter draw. The goal being a thicker and more flavorful espresso.
Exotic
Unusual aromatic and flavor notes, such as berry or floral.
Flavor
The total impression of Aroma , Acidity , and Body.
French Press
A device for making coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot. Also referred to as a plunger pot.
French Roast
Dark Roasted. Taste bittersweet but not like burnt charcoal.
Froth or Foam
Milk which has been made thick and foamy by aerating it with hot steam.
Hard Bean
Coffee grown at relatively high altitudes, 4,000 to 4,500 feet. Coffee grown above 4,500 feet is referred to as strictly hard bean. This terminology says that beans grown at higher altitudes mature more slowly and are harder and denser than other beans and are thus more desirable.
Latte
A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk (about a 1/4").
Mocha
A small irregular bean. Has a unique acid character. Generally shipped from Mocha Yemen. It is sometimes mixed with coffee shipped from Mocha Yemen.
Monsooned Coffee
Coffee deliberately exposed to monsoon winds in open warehouse to increase body and reduce acidity.
Peaberry
Normally, each coffee cherry contains two beans. Occasionally, a cherry will form with only one bean. These are called peaberries and are frequently separated and sold as its own distinct varietal. New Guinea is one of the more popular ones.
Ristretto
This is the strongest and most concentrated espresso drink. It is made with about half the amount of water but the same amount of coffee as a regular espresso. It is pure, intense, and wonderful in taste. Ristretto in Italian means "restricted."
Solo
A single shot of espresso. Also see doppio.
Soft Bean
Describes coffee grown at relatively low altitudes (under 4,000 ft). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean.
Spicy
The flavor of particular spices.
Stale
Coffee that has been exposed to oxygen for too long. It becomes flat and has a cardboard taste.
Sweet
Smooth and palatable coffee that is free from defects and harsh flavors.
Tone
The appearance or color of coffee. i.e. "This light toned coffee resembles the brown robes of the Franciscan Order."
Varietal
The term used for the coffee that comes from a geographical region. A Sumatra, Kenya, Costa Rica or a Java are varietals. As in wine...soil, climate and cultivation methods affect the taste of your coffee. The term varietal is actually a misnomer, since Arabica coffee plants are basically of the same species, unlike wine
grapes which come from different species of grape vines.
Winy
A flavor reminiscent of fine red wine. Kenya is one of the most notables.

Red Rooibos Organic Tea New

2007-03-14T03:49:00.001-07:00

Red Rooibos Organic Tea New!

newest herbal tea is a mellow, deep red cup with a satisfying saffron-vanilla aroma. Rooibos is only grown where it was first discovered in antiquity, in the Cedarberg mountains of Western Cape province, South Africa.This rich-tasting Rooibos is certified organic and a great caffeine-free alternative to black tea. It's a surprisingly versatile cup hot, iced, sweetened or plain. It helps hair growth too.
story of Rooibos:
Rooibos (this is pronounced "Roy-bus") is only grown where it was first discovered in antiquity, in the Cedarberg mountains of Western Cape province, South Africa. This indigenous Khoi-Khoi tribe were the people first to harvest the needle-like leaves of this shrub growing in the wild. Early in the 20th century a Russian immigrant pioneered the trade in rooibos as an herbal "Tea," introducing it all over South Africa and later abroad.The soft, new green growth is harvested by hand, manually, once a year, then taken to the processing firm. The leaves are bruised between rollers to trigger the oxidation process, unlike the production of black tea. The leaves are spread on an open court and covered with sheets to go through the "sweat process," developing the deep red color and characteristic flavors. lastly, the leaves are sun-dried, graded and shipped.

People have gone to some lengths to find not only the most flavorful rooibos on the market, but one that is organically grown as well. With it's aroma of saffron and vanilla, faintly malty taste, full body and smooth texture with a touch of astringency, it's a surprisingly versatile cup hot, iced, sweetened or plain.

columbia caracoal coffee

2007-03-14T03:46:00.000-07:00

columbia caracoal coffee
Specially selected peaberries from an heirloom crop. Renowned for rarity and concentrated flavor, with a touch of melon sweetness and a smooth finish.
what customers who used this feel about this coffee.
"This has got to be the best tasting coffee I have ever had the pleasure to try. My husband also agreed wholeheartedly and requested that I do order some more."
– Kay A. (Waldorf, MD)

"This has become my favorite bean at Peet's; and I've been a patron of Peet's for at least thirty years! It is robust and rich, thickly flavored with a depth to it that is not tangy or burnt. I wouldn't call it sweet, but it is a mellow taste without an acidic aftertaste. I hope it's around for a while!"
- Giana (Oakland, CA)

"This blend is smooth and sophisticated, with a rich flavor that says it is of premium quality. I sampled some of it nine days ago at Peet's at Green Lake in Seattle, and was most impressed. I will remember to ask for it by name in the future. This blend really stands out." - William G. (Seattle, WA)

"Amazing. Smooth, complex, smoky, deep. This is why I only drink Peet's-truly superb product, expertly roasted." - Catherine W. (San Francisco, CA)

Colombia Caracol is available until Thursday, March 22 or while supplies last.

Order Colombia Caracol online today or call 800.999.2132.

Colombia Caracol Grand Sampler - Four ½ lbs plus 1 lb
All people love columbia caracol. you also try this.
We've gathered four coffees from the Americas for you to savor and compare alongside Colombia Caracol. This is an excellent way to sample the sweet, spicy coffees of this region.
The Colombia Caracol Grand Sampler features one pound of Colombia Caracol paired with a half pound of each: Costa Rica, Guatemala, Colombia and Blend 101®. Available until Thursday, March 22 or while supplies last.

coffee glossary

2007-03-14T03:24:00.001-07:00

Coffee Glossary often used
Mostly used terms in the coffee ordering are given here for informaiton with the courtesy to coffeeforless.com
• Cappuccino: Espresso topped with equal parts foamed and steamed milk.
• Cafe Americano: American drip coffee--Italian style. Made from equal portions of espresso and boiling water. This results in a stronger version of brewed coffee.
• Cafe au lait: This traditionally French drink is made with equal parts of brewed coffee and steamed milk.
• Cafe breve: This is a milk-based espresso where half-and-half is used instead of milk.
• Cafe con leche: 1.5 ounces of espresso with steamed milk to fill an eight-ounce cup.
• Cafe con panna: Espresso topped with whipped cream.
• Cafe corretto: Espresso with a shot of brandy, cognac, or liqueur.
• Cafe creme: 1.5 ounces of espresso combined with one ounce of heavy cream.
• Cafe doppio: A double shot of espresso with one shot of hot water.
• Cafe frappuccino: A coffee slush, blending iced coffee, milk, flavorings and ice.
• Cafe freddo: Chilled espresso served in a glass, often iced.
• Cafe latte: 1.5 ounces of espresso in a six-ounce cup filled to top with steamed milk, forming a dense drink. This may be topped with foamed milk. • Cafe latte macchiato: A glass of hot milk, with a teaspoon of espresso.
• Cafe Latteccino: Espresso with two parts of steamed milk and one part foamed milk.
• Cafe lungo: A long espresso made by adding boiling water to a 1.5 ounces espresso. (The same as an Americano.)
• Cafe macchiato: 1.5 ounces of espresso in a demitasse, topped with a dollop of foamed milk. (Macchiato means marked in Italian.)
• Cafe mocha: Espresso, chocolate syrup, and steamed milk, often topped with whipped cream and cocoa powder or chocolate shavings. (Like a latte with chocolate.)
• Cafe ristretto: This is highly concentrated espresso (3/4 to one ounce of water used for extraction), resulting in a denser, and more aromatic espresso.
• Cafe romano: Regular espresso, served with a twist of lemon or lemon peel.

coffee resources

2007-01-24T07:58:00.000-08:00

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