In this earth we can find as many kinds of coffee beans and coffee flavors as there are grapes and wine; and we might get equal delight in sampling the beans.
For instance, the he Colombian variety is rightly the most famed in the world. Then there is Tolima's La Esperanza which is cultivated at places six thousand feet high and the result is quite apparent in it. The beans have high tones yet an understated aroma and a cherry-like look and tastes somewhat like the pipe tobacco and the milk chocolate. People wonder how such a concoction can taste so fabulous!
The second largest producer of the world has much more to offer though. A very intricate brew is prepared by the Supremo, with vanilla scraps and some hints of semi-sweet chocolates. Make sure that it is drunk piping hot as the taste fades away very quickly.
In the land called Hawaii, the Kona which is usually hand-picked, comes in both form-the mild and the dark roast. The dark roast has a very minimal acid content while the medium one has a little more. The espresso roast continues to be eternally popular, in which the beans do literally shine with the acidic, dark and strong features.
In Africa we come across Tanzanian Peaberry, a variety of coffee bean that is found on the southern side of the Mount Kilimanjaro. This variety has a very distinct shape with a single oval contour, instead of the very common flat-sides. This shape effects in a lighter body and a higher acid content. Climbers in this region are often found to treat themselves with warm cups of this brew.
Ethiopia in the continent is the legendary home of the best coffee in the world. In the Yirgacheffe area we can find a rather unique brew of orange peel, ginger and lemon that leaves a tart as well as a chocolaty flavor to the beans.
Traveling farther east to the rainy area of the Malabar Coast in India, we can find a puffy yellowish beans which is the product of the wet winds that blow for three months in these areas. The brew made, is rather pungent with traces of apricot. Another variety commonly found in this area is the Jumboors which has the hint of sweet raisins.
Towards the east of India, in Indonesia, in Sumatra, we come across the beans that are found along the Lake Toba expanse. The beans are light-roasted and that leaves a sweet and flowery tone in the cup. Here we can also see the actual jasmine-like coffee flower is retained and utilized to make a kind of astringent with traces of cherry-flavor in it.
In the northern provinces of the country we can find the conventional dark-roasted beans which give a very tropical and spicy taste with touches of grapefruit and the cedar.
As we step into Vietnam we are all free to enjoy the Robusta that comes from Lampung. Here the very special kind of washing and drying and the polishing process gives the beans a woody, astringent flavor which can be compared easily with the good-quality Arabica variety.
When we are tired after our long journey across the globe, satisfied with the tastes, we close our book on 'Travels Around The Globe' and turn the lights off along with the coffee machines, we then have no trouble in grabbing a good sleep even after so much of caffeine intake.
For instance, the he Colombian variety is rightly the most famed in the world. Then there is Tolima's La Esperanza which is cultivated at places six thousand feet high and the result is quite apparent in it. The beans have high tones yet an understated aroma and a cherry-like look and tastes somewhat like the pipe tobacco and the milk chocolate. People wonder how such a concoction can taste so fabulous!
The second largest producer of the world has much more to offer though. A very intricate brew is prepared by the Supremo, with vanilla scraps and some hints of semi-sweet chocolates. Make sure that it is drunk piping hot as the taste fades away very quickly.
In the land called Hawaii, the Kona which is usually hand-picked, comes in both form-the mild and the dark roast. The dark roast has a very minimal acid content while the medium one has a little more. The espresso roast continues to be eternally popular, in which the beans do literally shine with the acidic, dark and strong features.
In Africa we come across Tanzanian Peaberry, a variety of coffee bean that is found on the southern side of the Mount Kilimanjaro. This variety has a very distinct shape with a single oval contour, instead of the very common flat-sides. This shape effects in a lighter body and a higher acid content. Climbers in this region are often found to treat themselves with warm cups of this brew.
Ethiopia in the continent is the legendary home of the best coffee in the world. In the Yirgacheffe area we can find a rather unique brew of orange peel, ginger and lemon that leaves a tart as well as a chocolaty flavor to the beans.
Traveling farther east to the rainy area of the Malabar Coast in India, we can find a puffy yellowish beans which is the product of the wet winds that blow for three months in these areas. The brew made, is rather pungent with traces of apricot. Another variety commonly found in this area is the Jumboors which has the hint of sweet raisins.
Towards the east of India, in Indonesia, in Sumatra, we come across the beans that are found along the Lake Toba expanse. The beans are light-roasted and that leaves a sweet and flowery tone in the cup. Here we can also see the actual jasmine-like coffee flower is retained and utilized to make a kind of astringent with traces of cherry-flavor in it.
In the northern provinces of the country we can find the conventional dark-roasted beans which give a very tropical and spicy taste with touches of grapefruit and the cedar.
As we step into Vietnam we are all free to enjoy the Robusta that comes from Lampung. Here the very special kind of washing and drying and the polishing process gives the beans a woody, astringent flavor which can be compared easily with the good-quality Arabica variety.
When we are tired after our long journey across the globe, satisfied with the tastes, we close our book on 'Travels Around The Globe' and turn the lights off along with the coffee machines, we then have no trouble in grabbing a good sleep even after so much of caffeine intake.
About the Author:
Jerry Blackburn frequently pens newsletters on information like types of cappuccino. His comments on coffee and cappachino machines are found on his site .
