In southwest Ethiopia, coffee Arabica is grown for at least one thousand years. They used to make tea from its leaves, and they still drink this tea in some areas there. Arabs were the first ones to roast its beans, preparing hot and aromatic beverage from ground roasted beans. Today, most people couldn't function without their favorite morning ritual of drinking hot and aromatic espresso. If you would like to buy really good quality product, select your favorite Arabica coffee online.
There are two basic commercially grown species, c.Robusta and c.Arabica. Robusta contains twice as much caffeine and, thanks to that, has more intensive bitter taste. Today, Arabica accounts for up to seventy five percent of the world's production. It is grown in different parts of the world, in Africa, Asia, and Latin America and even on some Pacific islands. Robusta c. Can be grown on lower altitudes, while c.Arabica prefers highlands.
There are different subspecies of this plant, and some are especially appreciated. For example, very mild, sweet and aromatic varieties such as Jamaican Blue Mountain, Costa Rica or Guatemalan Antigua are widely used for making especially tasty espresso. Sumatran and Java coffees have heavy body and low acidity, while some variations that come from Central America and East Africa have significantly higher acidity.
Well prepared espresso made from high quality c.Arabica should always have rich, creamy foam, light brown with darker stripes and spots. It should have sweet fragrance and mild, rounded, pleasant taste, with only a slight hint of bitterness and acidity, just to make things even more appealing. You can also prepare your own blends using different characteristics, to make your perfect combinations.
Coffees grown in different countries mostly have different characteristics. Some people are real experts in designing new and exciting blends. They combine these characteristics of different coffees to achieve special aromas and tastes. Nicely balanced acidity, body, fragrance and sweetness create really appealing blends that are popular all over the world.
When they make particular combination of beans, the mixture needs to be roasted. It is done is very large rotating drums, on two hundreds degrees of Celsius. The roasting lasts for fifteen minutes, and air-cooling phase starts immediately after that. This procedure stops the process of cooking and it is needed if you want to preserve the ideal balance of fragrance and taste.
Light golden or caramel brown creamy foam with darker stripes and beautiful aroma and sweetness are just the beginning. Aromas are usually quite complex, and different types are easily recognizable by their qualities. Most high quality coffees have light chocolate aftertaste. Brazilian coffees, for example, have really intensive, sweet aroma. The body is full and velvety.
Guatemala variations have distinctive sweetness and very rich, interesting assortment of aromas, including caramel and citrus notes. Delicate flavor and floral notes in mild Ethiopian blends make them highly popular, while rich and medium-bodied Colombia has surprising notes of cacao and toast, with slightly chocolaty aftertaste. In Costa Rica, they produce delicious coffee with slight hints of honey, orange and vanilla.
There are two basic commercially grown species, c.Robusta and c.Arabica. Robusta contains twice as much caffeine and, thanks to that, has more intensive bitter taste. Today, Arabica accounts for up to seventy five percent of the world's production. It is grown in different parts of the world, in Africa, Asia, and Latin America and even on some Pacific islands. Robusta c. Can be grown on lower altitudes, while c.Arabica prefers highlands.
There are different subspecies of this plant, and some are especially appreciated. For example, very mild, sweet and aromatic varieties such as Jamaican Blue Mountain, Costa Rica or Guatemalan Antigua are widely used for making especially tasty espresso. Sumatran and Java coffees have heavy body and low acidity, while some variations that come from Central America and East Africa have significantly higher acidity.
Well prepared espresso made from high quality c.Arabica should always have rich, creamy foam, light brown with darker stripes and spots. It should have sweet fragrance and mild, rounded, pleasant taste, with only a slight hint of bitterness and acidity, just to make things even more appealing. You can also prepare your own blends using different characteristics, to make your perfect combinations.
Coffees grown in different countries mostly have different characteristics. Some people are real experts in designing new and exciting blends. They combine these characteristics of different coffees to achieve special aromas and tastes. Nicely balanced acidity, body, fragrance and sweetness create really appealing blends that are popular all over the world.
When they make particular combination of beans, the mixture needs to be roasted. It is done is very large rotating drums, on two hundreds degrees of Celsius. The roasting lasts for fifteen minutes, and air-cooling phase starts immediately after that. This procedure stops the process of cooking and it is needed if you want to preserve the ideal balance of fragrance and taste.
Light golden or caramel brown creamy foam with darker stripes and beautiful aroma and sweetness are just the beginning. Aromas are usually quite complex, and different types are easily recognizable by their qualities. Most high quality coffees have light chocolate aftertaste. Brazilian coffees, for example, have really intensive, sweet aroma. The body is full and velvety.
Guatemala variations have distinctive sweetness and very rich, interesting assortment of aromas, including caramel and citrus notes. Delicate flavor and floral notes in mild Ethiopian blends make them highly popular, while rich and medium-bodied Colombia has surprising notes of cacao and toast, with slightly chocolaty aftertaste. In Costa Rica, they produce delicious coffee with slight hints of honey, orange and vanilla.
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