Why Shade Grown Espresso Coffee Are The Best

With coffee's growing popularity, the demand for coffee beans has increased. Most of the coffee consumed worldwide is grown on large farms, otherwise known as plantations, where the land has been cleared for rows and rows of coffee plants. These plants, like other crops, are grown and ripened under the warmth of the sun. However, for those who prefer the bold flavor of espresso and other gourmet coffee drinks, the sun ripened beans are just not suitable. Shade grown espresso coffee beans which take longer to mature seem to be the answer to this problem.

Coffees grown in different parts of the world have different flavors, and there are about 800 different components to coffee that has an effect on the taste of the finished product, plus sun ripened coffee beans or cherries tend to be bitterer than shade ripened cherries. Espresso shade grown coffee has a flavor that is both full and dark but smooth. Also, this type of coffee blends better with other ingredients, making it the perfect base for lattes and cappuccinos.

Not only does shade grown coffee have a better flavor, but it is also a more ecologically sound choice. Since most of the land used for the large coffee growers is tropical forest, clearing these lands takes away a vital component in maintaining earth's perfect atmospheric balance. The tropical forests take in carbon dioxide and produce the oxygen needed to sustain life on this planet. Many argue that by depleting this resource we are contributing to the rise of global warming.

Since there is no need to clear the land when growing shade ripened coffee plants, they become part of the forest. They provide shelter for smaller animals, such as birds and other tiny creatures. Not to mention, since larger plantations do not find this type of coffee crop economically viable, shade grown plants are normally raised on smaller family owned farms. These farmers are able to sell their crops to companies through Fair Trade sources, thus obtaining proper pricing so that they are able to provide proper support for their families. This helps to boost the economy of an underdeveloped area.

Another thing to consider is that shade ripened cherries are organically grown, which means that no chemicals were used during the farming process. This is important because fertilizers and pesticides like DDT, which is banned in the US, are still being used on most of the larger plantations located outside this country. Fertilizer and pesticides like DDT have been linked to cancer, birth defects and other health problems.

So the next time you select coffee for your espresso, or even morning cup of regular Joe, try to remember to look for shade grown espresso coffee beans. You are guaranteed to get a better cup of coffee every time. Also, you are making a healthier choice, one without toxic chemicals that can have lasting effects for years to come.

Gregg Hall is an author living in Navarre Beach, Florida. Find more about this as well as coffee beverage at http://www.gourmetespressoandcoffee.com

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Cuban Coffee: Excitement in a Cup

If you're looking for an exciting and soulful blend of coffee, try a cup of Cuban coffee. Cuba produces some of the finest Arabica coffee beans in the world in the Sierra Maestra Mountains.

The origins of Cuba's coffee crop have been followed through the centuries, and can be linked to a gentleman named Jose Antonio Gelabert. In 1748, Gelabert introduced the coffee plant that has found an ideal home in the climate and rich soils of the Cuban forests. Now, Cuba does not grow the majority of the world's coffee; however, they are happy to claim they produce the finest of the world's coffees.

Coffee is such an important part of the Cuban culture that its people view their daily coffee drinking as rituals or social events. Because Cuban coffee is stronger than many commercial coffees, it is often served in much smaller containers. Cubans prefer a 'jolt' of coffee over the traditional mug of the steamy brew. The Cuban after-dinner coffee is often perked on a stovetop, or prepared in an espresso maker.

Some varieties of Cuban coffee are twice as potent as American coffee and very full-bodied; which explains why it is served in smaller shots or cups. Common coffee drinks of the Cubans are cafecito, espumita, colada, cortadito, and Cafe' con Leche. Cafecito is a sweet, strong espresso served in a small cup. By mixing a few drops of cafecito with a drew spoons of sugar, a foam called espumita is made to place on top of the beverage making it sweeter and fancier. Colada is the preferred social drink of Cuban coffee. Colada comes in a larger cup accompanied by several smaller espresso cups, and is meant to be shared by many. Cortadito is a milder version of the cafecito, produced by adding milk in different proportions to the brew. Cafe' con Leche is like a latte, which is formed by pouring a single shot or jolt of cafecito into a cup of hot milk.

Imported Cuban coffee carries a richness of flavor which lends itself perfectly to drinking at any time of the day or night. Whether it is your morning java, or a social gathering of friends and family, you are sure to enjoy the flavors and aromas of this country's coffee.

This article was written by Tomira L. Rosser of CreativePenz Copywriting Services. CreativePenz creates custom, original and engaging articles, books, stories and more. For further information, please contact her at creativepenz@aim.com or visit her website at http://www.rosser-smp.net/joomla

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jamaican blue mountain coffeean introduction to one of the best coffees in the world

This aromatic and flavorful coffee has to be experienced to be believed. Widely considered to be one of the worlds best, if not the best, coffees, Jamaican Blue Mountain is a rich, smooth roast. The Beginning of Jamaica's Coffee Trade More than 600 coffee plantations had been established by the early nineteenth century. Less than ten years later, coffee exportation had already begun. Once this coffee plant arrived on Jamaican soil, a coffee crop was quickly established thanks to soil rich in nitrogen, potash, and phosphorous. Just one of the three plants survived, and this particular coffee plant was given to Sir Nicholas Lawes, a former Jamaican Governor, approximately five years later. According to one legend, King Louis XV of France sent three coffee plants to French colony Martinique around 1723. The history of Jamaican Blue Mountain Coffee is just as rich and interesting as the coffee itself. It is believed that all of the coffee plants grown in Jamaica today are descendents of that single plant, of the Arabica typica variety, that arrived in Jamaica from France, via the island of Martinique. The Blue Mountains Factor-why does that Coffee Taste so Good? The fantastic Blue Mountain taste is achieved by a combination of three different factors: altitude, a special kind of rich, nutrient-laden soil called volcanic soil, and the treatment processes undergone by the beans once they are harvested. The hub of Jamaican Blue Mountain Coffee production is, of course, Jamaica's Blue Mountains, a magnificent mountain range that rises more than seven thousand feet above sea level. The high altitude, dense cloud cover, and low annual rainfall of the region all serve to slow down the maturation rate of the coffee crop. In this region, crops take up to ten months to mature, whereas in most other parts of the world, the average time taken is five to six months. The longer maturation time produces beans that are larger and have a more concentrated and complex flavor. Like every other mountain in the islands of the Caribbean, Jamaica's Blue Mountains are the peaks of extinct volcanoes. Throughout centuries of eruptions, the soil created on the peaks of the Blue Mountains has become extremely nutrient-rich due to the decomposition of plant life, and the deposition of accumulated biomass. This extraordinarily rich soil is an important ingredient in producing the exceptional quality coffee beans that go into every cup of Jamaican Blue Mountain Coffee. This is not the entire story, however. There is one more important factor, without which Jamaican Blue Mountain Coffee would not be as highly-regarded as it is today. The production and distribution of Jamaican Blue Mountain Coffee is rigorously regulated and protected by the Jamaican government to ensure that every bean roasted and every cup brewed is of the highest quality. For example, only coffee grown at an altitude of between 3,000 and 5,500 feet is allowed to bear the name Jamaican Blue Mountain Coffee. If the coffee plants are grown between 1,500 and 3,000 feet, the coffee is known as Jamaica High Mountain Coffee, and plants grown below 1,500 feet are Jamaica Low Mountain or Jamaica Supreme Coffee. These regulations ensure that all Jamaican Blue Mountain Coffee is grown at the special altitude that delays maturation of the coffee plants and produces that complex and rich flavored coffee. In addition, there are geographical requirements as well as elevation requirements, in that to bear the Jamaican Blue Mountain, the coffee plants must be grown in one of only four parishes in the region. Another unique aspect of Jamaican Blue Mountain Coffee is that pulped and washed coffee beans are allowed to age for a full six weeks, which is a particularly unusual part of the preparation process. Finally, before export of Jamaican Blue Mountain Coffee is allowed, it is checked for appearance and taste, to ensure that every single batch of coffee is of the highest quality. How to Best Enjoy Jamaican Blue Mountain Coffee

Once you have made the effort to purchase one of the very best coffees in the world, it would be almost criminal if you did not ensure that your coffee is properly stored and brewed!

Storing your coffee properly requires that it be sealed in an airtight container, away from any foods with strong odors or flavors, such as curry powder and other spices. Refrigeration in an airtight container is the ideal way to store ground beans.

Additionally, give the pot a rinse with hot water before making a fresh batch of Jamaican Blue Mountain Coffee, and enjoy. Simply empty the pot, brush and rinse thoroughly with hot water. Never use detergent or other cleaners in your coffee pot, this can affect the taste. You can keep your coffee tasting great by cleaning your coffee pot immediately following each use.

This aromatic and flavorful coffee has to be experienced to be believed. Widely considered to be one of the worlds best, if not the best, coffees, Jamaican Blue Mountain is a rich, smooth roast.The Beginning of Jamaica's Coffee TradeMore than 600 coffee plantations had been established by the early nineteenth century. Less than ten years later, coffee exportation had already begun. Once this coffee plant arrived on Jamaican soil, a coffee crop was quickly established thanks to soil rich in nitrogen, potash, and phosphorous. Just one of the three plants survived, and this particular coffee plant was given to Sir Nicholas Lawes, a former Jamaican Governor, approximately five years later. According to one legend, King Louis XV of France sent three coffee plants to French colony Martinique around 1723. The history of Jamaican Blue Mountain Coffee is just as rich and interesting as the coffee itself.It is believed that all of the coffee plants grown in Jamaica today are descendents of that single plant, of the Arabica typica variety, that arrived in Jamaica from France, via the island of Martinique. The Blue Mountains Factor-why does that Coffee Taste so Good? How to Best Enjoy Jamaican Blue Mountain Coffee





Additionally, give the pot a rinse with hot water before making a fresh batch of Jamaican Blue Mountain Coffee, and enjoy. Simply empty the pot, brush and rinse thoroughly with hot water. Never use detergent or other cleaners in your coffee pot, this can affect the taste. You can keep your coffee tasting great by cleaning your coffee pot immediately following each use.