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*****DIRECT TRADE*****
I am pleased to introduce a very special coffee from two of my father’s farms in Nicaragua: Placeres and Limoncillo. Not only is this coffee a Pacamara varietal, it is also comprised of the peaberries from the plant.
What is a peaberry? A coffee cherry typically contains two seeds. When only one seed develops, it is a peaberry, which accounts for less than five percent of a coffee tree’s production. When the efforts of the plant are concentrated on one seed, it concentrates the flavors that were originally destined for two.
What is a Pacamara varietal? Pacamara is a naturally occurring hybrid from El Salvador and a subtype of the Maragogype (“elephant” or “giant bean”) and Pacas varietal. Like the Maragogype, it is a low yielding plant, which means less fruit per tree. My father planted acres of this varietal on his farm in Nicaragua seven years ago.
Why has this coffee arrived so late in the season? If you have been paying attention to Intelligentsia’s dedication to seasonality, you might be wondering about the launch of a coffee from Nicaragua in October. The main reason is the manner in which peaberries are processed.
The final stages before exporting a coffee occur at the dry mill. The coffee seeds are de-husked and then travel through screens with holes that sort by size. Next, the coffee travels to gravity tables that sort by density and then down conveyor belts where workers carefully hand-sort the coffee and pick out the defects. Peaberries have traditionally been lumped in with these inferior coffees. More recently, this type of coffee has been separated, roasted, and cupped with surprising results. Far from inferior, peaberries demonstrate unique and desirable flavors on the cupping table.
Given that 1.) peaberry is 5% of all coffee produced, 2.) the Pacamara is a scarce varietal, and 3.) the required processing, it took the full milling season to accumulate enough coffee to send to Intelligentsia. Since the milling ended in August, an October launch seems just about right.
This coffee is truly special. Assembling a Pacamara requires an extensive amount of work. It is the result of good planning in cultivation, careful lot separation during both wet and dry milling, and great care in the separation and storage of the final beans. This coffee comes from a number of plantios, or lots, which range in elevation from 1050-1250 meters. It was harvested over a three-month period between January and March, after which it was processed using the washing method at the wet mill. After this time, the coffee began its process of sun bathing and resting. The coffee was then milled from July to August and was shipped on August 17th.
Since the coffee comes from two farms, we chose to name it for the mill that processed it. My father’s mill is named for his father-in-law, “Beneficio Don Esteban” and I am proud to offer a coffee named after my grandfather. We, both Intelligentsia and my family, hope you enjoy the coffee.
OCTOBER 2009 | STEVE MIERISCH IS AN EAST COAST SALES REPRESENTATIVE
FOR INTELLIGENTSIA. HE LIVES AND WORKS IN NEW YORK CITY.
DON ESTEBAN PACAMARA PEABERRY, Nicaragua

CHARACTERISTICS

STEVE’S NOTES
FLAVOR……………………….Floral, honey, caramel
ACIDITY � � �…………………..Balanced, citron
MOUTHFEEL……………..Silky
FINISH � � � � � � �…………………..Cedar, white grapefruit, pecan
LOCATION………………….Matagalpa
FARMER………………………….Erwin Mierisch
FARM………………………………Limoncillo, Placeres
VARIETAL……………………Pacamara
ALTITUDE……………………1050 – 1250 m
HARVEST…………………….January – March 2009
COFFEE
INTELLIGENTSIA COFFEE PRESENTS
TASTING NOTES
Forthright notes of acacia blossom and honeysuckle combine with a balanced citron acidity and buckwheat honey to make a most tranquil cup. The silky mouthfeel drifts into a lingering finish of white grapefruit, roasted pecans and a hint of fresh cedar.

info source http://www.intelligentsiacoffee.com/files/Pacamara_Peaberry_nic_1009.pdf

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Coffee is one of the most common beverages, and is the favorite of many. The smell itself means a lot to coffee lovers, as one cup of coffee can really take all your worries off, and get you back to work with more vigor and a fresh attitude. Here are few tips for you to grind coffee beans to get the best coffee. If you are a coffee lover, these tips are sure to help you to make your coffee the best it can be.

To grind coffee you need to have the right grinding machine for the task.

The grinding period is considered directly proportional to the brewing period. For instance, the finest ground coffee is called espresso which takes about 27 seconds to extract (brew). On the other hand, a drip coffee pot requires water for brewing the coffee beans. If your coffee beans are ground well, it will greatly influence the quality of brew. When grinding coffee beans, it’s better not to use cheaper grinders as they will give you a coarse grind. Rather go for a good quality burr grinder that can grind you fresh coffee beans from coarse to a fine powder or anything in between.

How to distinguish the grind and acknowledge the right level.

A coarse grind is likely to give you a view of distinct thick particles, or in other words, they would appear more like salt particles. A medium grind is one that may resemble more like sand particles. Fine grind can be felt with the touch of the hand, where extra-fine particles will be like talcum powder.

There are two main types of coffee grinders.

One is a normal blade grinder and the other is called a burr grinder. Blade grinders use metal blades to grind the coffee beans(similer to a blender). You can control the fineness of the coffee beans by grinding them for a longer period. If you use a blade grinder make sure you do not grind for a long period to get a fine cut, as it will produce heat in the grinder. So grind the coffee beans for a few seconds then take a few seconds break then grind a few seconds and so on until you reach the grind you desire. It helps to shake the blade grinder while grinding the coffee beans.

With burr grinders, you need adjust the position of the grinding blades to get the desired fineness. In burr grinders itself, there are two types of blades for the user to choose. They are called wheel burr and conical burr.

Wheel burr grinders are less expensive than the conical burr variety. Wheel burrs are the fastest spinners, which make a lot of noise while grinding. They can mess up grinding if their rotation speed is increased.

Conical burrs are the best blades, which spin slowly and are less noisy than wheel burrs. Conical burrs are the best for oily coffee beans or the ones which can clog while grinding. You can get a conical burr grinder with stainless steel or cast iron blades.

http://www.sonocoffeebeans.com

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Sono Coffee – Coffee Beans – Which to Choose – Species and Varieties

All coffee beans we grind and use to brew that delightful cup of coffee come from the Coffea evergreen bush, that grows in about 50 countries around the world. Each year, the Coffee bush will flower and develop a cherry-like fruit. Inside the coffee cherry there are typically two small seeds or coffee beans. There are 10 different species of Coffea bush, the first of which was discovered in Ethiopia some thousands of years ago. Once man discovered coffee beans, the coffee beans cultivation and use migrated to the Middle East, Europe, Asia and beyond. Today, much of the coffee we drink is made from coffee beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Two species of coffee beans — Coffea Arabica and Canephora — constitute more than 90 percent of the coffee beans sold on the international market. Depending on the region, species of coffee beans, roasting, and preparation, coffee beans can infuse a cup of coffee with a variety of flavors and textures. See

The seeds of the Coffea Arabica bush are grown all over the world and account for 75% of the coffee beans we use to make our coffee drinks. Arabica coffee beans are very flavorful and contain less caffeine than Canephora coffee beans. Coffea Arabica bushes are grown principally in Western Africa and Latin America. Different regions of these countries are known for producing a different type of coffee beans; that is, coffee beans lending a different flavor when brewed. These different region types are called varietals. The climate, soil, weather, and particular plants and seeds give regions their distinctive coffee bean tastes. In Africa, Arabica bean cultivation can be found in Ethiopia, Kenya, Tanzania, and the northern Muslim countries, among others. Ethiopian coffee beans have an easy, smooth flavor and are delightfully accented by floral notes. Kenyan coffee beans are also smooth, but a bit tartier than Ethiopian coffee beans. They have a pleasantly fruity aftertaste, as does coffee brewed from Tanzanian coffee beans. These beans are a lovely afternoon coffee, with a milder texture and flavor than its northern counterparts.

The Descriptions of theses coffee beans will vary slightly from season to season and between different farms, but this will give you an Idea of the charictoristics of coffee beans.
A great variety of coffee bean flavors come from Latin America. Coffee beans grown in Brazil lend coffee a slightly bitter cocoa flavor with rich nutty undertones. A favorite of many, Columbian coffee beans are very rich and bold, a great morning coffee, with a thick, dark texture and a walnut finish. Costa Rican coffee beans are similar to Brazilian, but have a lighter, sharper, almost tangy flavor. Mexico is also a great producer of coffee beans. The beans here vary in flavor and texture, from dry and light to thicker and deeper in complexion and flavor. Although many of the beans grown in Latin America are of the Arabica variety, some regions grow Canephora bushes. The seeds of the Coffea Canephora bush have fewer oils — and in lesser quantities — than Arabica beans do. Less oil and higher acidity give coffees brewed from these beans a slightly more bitter quality. Despite this, Canephora is still a very popular coffee bean, used worldwide in cheap, canned coffee blends and expensive espresso roasts. Canephora coffee beans typically have almost 50% more caffeine than Arabica beans.

Canephora coffee beans are more widely cultivated in Asia than Arabica. These varietals are known for having a more acidic and bitter flavor. Most of the coffee beans americans use come from island nations in Asia, such as Sumatra and the island of Komodo. Coffees brewed from these regional beans have a full texture and a slightly acrid, herbal flavor. Java and Kona varietals are especially popular and make a wonderful morning coffee due to their almost stringent quality.

Other factors that influence the taste of a coffee bean or cup of coffee are roasting methods and final preparation. As a rule of thumb, the greater the amount of time spent roasting, the darker, more full-bodied, and flavorful a coffee will be. Although coffee beans lose essential oils — and caffeine — during roasting, they change chemically during the roasting process, and acquire new, different and flavorful oils. Coffee is often prepared using the drip method. Some people choose to use a French press, the use of which results in a stronger flavor and oily texture. Using an espresso machine to brew coffee also lends the coffee a strong flavor, as well as higher caffeine content.

Sono Coffee Beans, Josh Schrock
Sono Coffee

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THERE’S MORE TO COFFEE BEAN THAN COLOR

Color of a coffee bean plays a vital role in deciding the taste of coffee. If you read advertisements and watch coffee commercials, you would surely believe that dark roast coffee bean is of a superior variety.

There are several reasons as to why dark roast is extremely popular with young coffee drinkers. Firstly, the coffee industry is very vast. Secondly, a huge volume of coffee hits consumer market each year. Still, only ten percent of world coffee bean qualifies as excellent. It simply means that there is nothing too special about coffee beans. A typical Robusta coffee bean may have rubbery, even medicinal taste.

The basic difference between dark roast and light roast coffee bean lies with the temperatures used and the amount of time they are roasted. A light roast coffee bean keeps the nuances from the weather and soil from where beans are grown. On the other hand, a dark roast coffee bean takes the roasting flavor all by itself.

Light roasted coffee beans include Java or Kona, where enthusiasts taste individual flavors. City roast is the lightest coffee roast. The color of coffee beans ranges anything from light to medium brown with a full crack.

Sono coffee is one amongst the few coffee shops that offers aromatic coffee beans, grown, harvested and processed in a fully organic environment. Pure and tasty, Sono coffee beans freshen up your day with its rich aroma and strong flavor. Come and enjoy a cup of hot, refreshing coffee only at http://ping.fm/n5N79

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Short Rib Recipe Made With Fresh Roasted Coffee Beans (Espresso) and Fullers ESB

We at Sono Coffee Beansthink foodthinkers by Braville did an absolutely brillant job of laying out, explaining and showing the wonderfully delicious results of this fresh roasted coffee beans recipe, so please head on over to foodthinkers by Breville to get instructions and see the step by step of concocting this tasty little recipe.

Fresh Roasted Coffee Beans – Roasted and Shipped to You the same Day.

Josh Schrock – Sono Coffee Beans

http://sonocoffeebeans.big-e-biz.net

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We at sono coffee beans find great pleasure in creating the finest fresh roasted coffee beans available. This comes to reality because of our close attention to all details from selecting the finest green coffee beans to roasting the coffee beans and finally we educate the brewers in the fine arts of coffee brewing and tasting.

Also on Sono Coffee’s Online Shop you will find a variety of my favorite organic fair trade teas including Numi and Quayaki.

from Lacafetiere –

Welcome to La Cafetière

Innovative, stylish and original, La Cafetière products
lead the way in the hot drinks market.
In fact, we have done so for some 40 years. Ever since
our Classic Cafetière made its first appearance to
universal acclaim from the public and the design
world alike.

Today we offer an ever-expanding range of cafetières,
coffee machines, chocolatières, teapots, infusers,
tableware, gift sets and accessories to help your
customers bring a little genuine café culture into
the heart of their home. We’re finding favor in the
catering trade as well, with ever more style-conscious
hotels and restaurants taking up La Cafetière
products. And at the last count we were exporting to
over 45 countries.
All of which makes us a preferred choice within the
hot drinks market.
Unrivalled Trade Support
Behind our success lies a dedication to satisfying
the needs not just of consumers, but of our sales
partners too.
We’re constantly looking at new ways to help you
capitalize on the growing popularity of our brand.
From our new product development work with
leading UK and overseas designers to POS,
marketing, packaging and in-store sales displays,you can rely on La Cafetière to deliver the support
you need.

Here at Sono Coffee Beans we proudly make Lacafetiere products available to everyone. To visit our online coffee beans, Teas and Lacafetiere store CLICK HERE – Josh Schrock – coffee lover

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Because we’re working with an agricultural product, the flavor nuances and fluctuations created by the weather really do inform the more artistic elements of coffee beans overall. The ‘third wave’ of the espresso industry was largely brought about by the ability to source very specific coffee beans from estates around the world. Instead of buying huge blended batches of beans from an exporter, roasters started to go to the plantations themselves and trying different coffee beans, charting how they changed over time — sometimes the plantations produced an amazing coffee, other times they would maybe be just good or not-so-great.

Obviously, the specific plants and the altitude/growing style, as well as how the coffee is processed, will inform the flavor, but a big unknown every year is how the weather impacts the growing cycle. Similarly to how wine vintages are known for having a particularly good weather year, imbuing the grapes with the perfect balance of sugar and acids to make a great bottle of wine, the coffee cherries themselves produce different flavors every year depending on how the weather was in a particular region. This is why a blend you loved a few years ago may have changed in flavor over time — and why there is often a little bit more art than science involved with making really great espresso.

The Fair Trade/Direct Trade movements over the past few decades have helped bring about the opportunity to appreciate coffee on this very micro level, but while they have done a lot to contribute to the sustainable and cultural development of farming communities around the world, this excellent article by The Guardian outlines how contending with global climate change will require a more comprehensive, orchestrated approach. Last year, the rains hit India at the wrong time — a long drought resulted in intense flooding once the rains finally came — and this year they arrived at just the right time. That’s not always going to be the case; in fact, the global climate change projections indicate that this bust-then-boom weather is likely to increase.

Given that coffee is the top tropical commodity in the world, and given that most of the farmers who grow it already spend a few months of year in poverty — despite Fair Trade/Direct Trade/sustainable movements — this is not a pretty picture on the horizon.


Drink More Coffee


Josh Schrock – Sono Coffee Beans


Original article found at Brown Bean Blog
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