There are some evidences that people grow coffee for more than thousand years up there in Ethiopia highlands. Although, they appreciated this plant primarily for its leaves, that were used for making tea. Arab scientists were the first ones that actually tried to roast its beans and drink aromatic beverage. Today, there is a large variety of different subspecies with beautiful aromas, and you can buy your Arabica coffee online.
There are two main commercially grown species, Robusta and Arabica. Robusta is more resistant and grows at lower altitudes, but it contains more caffeine and has higher acidity and bitterness. Arabica loves higher altitudes, and is more sensitive, but contains less caffeine and more appealing taste. The majority of world's productions is this type, thanks to its higher quality. Today, it is grown in different parts of the world, including Asia, Africa and Latin America.
Some of the most popular subspecies are Costa Rica, Guatemalan Antigua and Jamaican Blue Mountain. These blends are mostly used for preparing really good espresso. Coffees from Java and Sumatra are also highly appreciated, thanks to their full body and low acidity. Generally, different coffees grown in East Africa and Central America mostly have higher acidity.
When you make your espresso, you will instantly know that it is made from high quality Arabica. Rich, light brown foam, delicate and creamy, with stripes of darker brown, and sweet, invigorating fragrance, aromatic and friendly. It will have just a light hint of bitter in it, and very low acidity, but the taste will be full and rounded, mild and really pleasant. You can find your favorite blend, or design one by yourself.
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.
The whole process of roasting in special rotating drums takes up to fifteen minutes, on approximately 200 Celsius degrees. The beans slowly turn golden brown and finally dark brown. During this time, their volume increases for maybe sixty percent, while their weight decreases for maybe eighteen percent. After roasting is finished, beans get air cooled, to stop the cooking processes and to preserve their new characteristics.
Every cup of good quality espresso should be full of aroma and taste. Rich, golden brown foam, adequate sweetness and nicely balanced aromas of caramel, honey and chocolate. Some varieties have more intensive aroma, for example Brazilian coffees, known by their full body, velvety texture and sweet, chocolate notes in aftertaste.
Coffees from Guatemala are very rich, with recognizable sweetness and lovely aroma that even has a slight hint of citruses, besides caramel. Ethiopia Coffees are mild and delicate, aroma is slightly floral and really appealing. Medium bodied Colombia is rich and aromatic, with distinctive note of fine cacao. Costa Rica coffee is really delicious, with complex taste and aroma that includes orange, vanilla and honey.
There are two main commercially grown species, Robusta and Arabica. Robusta is more resistant and grows at lower altitudes, but it contains more caffeine and has higher acidity and bitterness. Arabica loves higher altitudes, and is more sensitive, but contains less caffeine and more appealing taste. The majority of world's productions is this type, thanks to its higher quality. Today, it is grown in different parts of the world, including Asia, Africa and Latin America.
Some of the most popular subspecies are Costa Rica, Guatemalan Antigua and Jamaican Blue Mountain. These blends are mostly used for preparing really good espresso. Coffees from Java and Sumatra are also highly appreciated, thanks to their full body and low acidity. Generally, different coffees grown in East Africa and Central America mostly have higher acidity.
When you make your espresso, you will instantly know that it is made from high quality Arabica. Rich, light brown foam, delicate and creamy, with stripes of darker brown, and sweet, invigorating fragrance, aromatic and friendly. It will have just a light hint of bitter in it, and very low acidity, but the taste will be full and rounded, mild and really pleasant. You can find your favorite blend, or design one by yourself.
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.
The whole process of roasting in special rotating drums takes up to fifteen minutes, on approximately 200 Celsius degrees. The beans slowly turn golden brown and finally dark brown. During this time, their volume increases for maybe sixty percent, while their weight decreases for maybe eighteen percent. After roasting is finished, beans get air cooled, to stop the cooking processes and to preserve their new characteristics.
Every cup of good quality espresso should be full of aroma and taste. Rich, golden brown foam, adequate sweetness and nicely balanced aromas of caramel, honey and chocolate. Some varieties have more intensive aroma, for example Brazilian coffees, known by their full body, velvety texture and sweet, chocolate notes in aftertaste.
Coffees from Guatemala are very rich, with recognizable sweetness and lovely aroma that even has a slight hint of citruses, besides caramel. Ethiopia Coffees are mild and delicate, aroma is slightly floral and really appealing. Medium bodied Colombia is rich and aromatic, with distinctive note of fine cacao. Costa Rica coffee is really delicious, with complex taste and aroma that includes orange, vanilla and honey.
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