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 many differences between two most popular, commercial coffee species, Robusta and Arabica. The first one is more resistant to different temperature changes and easier to maintain. Arabica grows best on altitudes between two hundred and eight hundred meters, and its plant is more sensitive. Even so, because it has much higher quality, less caffeine, lower acidity and better taste, Arabica is more appreciated and grows in Latin America, Asia and Africa.
Some of the most popular and also highly appreciated types are Jamaican Blue Mountain, Costa Rica and Guatemalan Antigua. They are all really tasty, delicate and mild, mostly used for preparing espresso. Central America and East Africa coffees have higher acidity, and some other varieties, such as Java or Sumatran ones, have lower acidity and especially full body.
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.
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.
Distinctive sweetness of Guatemala blends is highly recognizable. Lovely aroma includes hint of caramel and just a touch of citrus fragrance. Ethiopian coffee has very light floral fragrance, while Rich and inspiring Colombia has medium body and very distinctive cacao note. Interesting one comes from Costa Rica. This delicious blend has a complex mixture of aromas that include honey and vanilla.
There are many differences between two most popular, commercial coffee species, Robusta and Arabica. The first one is more resistant to different temperature changes and easier to maintain. Arabica grows best on altitudes between two hundred and eight hundred meters, and its plant is more sensitive. Even so, because it has much higher quality, less caffeine, lower acidity and better taste, Arabica is more appreciated and grows in Latin America, Asia and Africa.
Some of the most popular and also highly appreciated types are Jamaican Blue Mountain, Costa Rica and Guatemalan Antigua. They are all really tasty, delicate and mild, mostly used for preparing espresso. Central America and East Africa coffees have higher acidity, and some other varieties, such as Java or Sumatran ones, have lower acidity and especially full body.
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.
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.
Distinctive sweetness of Guatemala blends is highly recognizable. Lovely aroma includes hint of caramel and just a touch of citrus fragrance. Ethiopian coffee has very light floral fragrance, while Rich and inspiring Colombia has medium body and very distinctive cacao note. Interesting one comes from Costa Rica. This delicious blend has a complex mixture of aromas that include honey and vanilla.
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