Thursday, November 1, 2012

"Delicious Flavors in Ethiopian Coffee"



"Delicious Flavors in Ethiopian Coffee"

In fact, the coffee bean was supposed to have been discovered in Ethiopia as its origin, so we have that country to the thank for the popluar cup of Joe that we so enjoy on a daily basis here in the US.


The two most common species of coffee beans are Arabica and Robusta, though there are many other less popular species available.
 One primary reason for this is that coffee does need to be cultivated directly on equator between the Tropic of Cancer and the Tropic of Capricorn.
 Once the coffee beans are grown, the berries from the plants are hand-picked, processed, and then dried to complete the harvesting itself.
 Roasting does happen in many different temperature conditions, which is directly related to the design of the flavor and roast by the roast master.
 Because of this reason, the Ethiopian Church did ban the secular consumption of coffee since it was seen as a religious drink.
 Many times, you will find that Ethiopian coffee is light to medium bodied, it also offers a bright acidity.


It is important to look for 100% Arabica beans when you're searching for coffee beans from Ethiopia because that is the best way to ensure that your beans will have the highest quality in flavor and aroma.
 It is a part of their economy, so they depend upon the small farm cultivation of coffee as a export.


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