About The Coffee Bean

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world go round and it is the second most traded commodity after oil on the planet.
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The Coffee Bean
By Heather Colman

Coffee is a beverage, served hot or with ice, prepared from the roasted seeds of the coffee plant.
These seeds are almost always called the coffee bean. It is one of the most popular beverages in
adults today.

The coffee bean, itself, contains chemicals which are mind-altering (in a way some find pleasing) to
humans as a coincidental result of their defense mechanism; those chemicals are toxic in large doses,
or even in their normal amount when consumed by many creatures which may otherwise have
threatened the coffee beans in the wild.

A coffee bean from two different places usually have distinctive characteristics such as flavor (flavor
criteria includes terms such as "citrus-like" or "earthy"), caffeine content, body or mouthfeel, and
acidity. These are dependent on the local environment where the coffee plants are grown, their method
of process, and the genetic subspecies or varietal.

Some well-known arabica coffee beans include:

* Colombian - Coffee was first introduced to the country of Colombia in the early 1800's. Today
Maragogype, Caturra, Typica and Bourbon cultivars are grown. When Colombian coffee is freshly
roasted it has a bright acidity, is heavy in body and is intensely aromatic. Colombia produces about
12% of the coffee in the world, second only to Brazil.

* Colombian Milds - Includes coffees from Colombia, Kenya, and Tanzania, all of which are washed
arabicas.

* Costa Rican Tarrazu - from the Tarrazu Valley in the highlands outside of San José, archetypal
estate coffee is La Minita.

* Guatemala Huehuetenango - Grown at over 5000 feet in the northern region, one of the most remote
growing regions in Guatemala

* Ethiopian Harrar — from the region of Harar, Ethiopia

* Ethiopian Yirgacheffe — from the area of the town of Yirga Cheffe in the Sidamo (now Oromia) region

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of Ethiopia

* Hawaiian Kona — grown on the slopes of Hualalai in the Kona District on the Big Island of Hawaii.

* Jamaican Blue Mountain — From the Blue Mountain region of Jamaica. Due to its popularity, it
fetches a high price in the market.

* Java — from the island of Java, in Indonesia. This coffee was once so widely traded that "java"
became a slang term for coffee

... and more.

Some coffee bean varieties are so well-known and so in-demand that they are far more expensive than
others. Jamaican Blue Mountain and Hawaiian Kona coffees are perhaps the most prominent
examples. Often these coffee beans are blended with other, less expensive coffee beans and the suffix
"blend" added to the labelling, such as "Blue Mountain blend" or "Kona blend" even though they only
contain a small amount of the coffee bean mentioned.

One unusual and very expensive variety of robusta is the Indonesian Kopi Luwak and the Philippine
Kape Alamid. The coffee bean is collected from the droppings of the Common Palm Civet, whose
digestive processes give it a distinctive flavor.

Permission is granted to reprint this article as long as no changes are made, and the entire resource
box is included. This article is Copyright © 2006, Heather Colman. Find more coffee bean resources at:
http://www.coffee-bean-focus.info and http://www.ebookpalace.com

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Whole Bean Coffee - A Complete Review.
By James L. Paleta

If you are a selective coffee drinker like myself, then most likely already know that whole bean coffee
is definitely the way to go. Whole bean coffee stays fresh much longer, and if you brew it right after
grinding it you get a flavor you simply can’t get from pre-ground coffee that’s been sitting around for a
short time. Even only mediocre whole bean coffee brands taste pretty good if brewed right after
grinding.

One can find some of the best whole bean coffee in Costa Rica. As an area well-known for its coffee, I
was keen to try some genuine Costa Rican brews during my visit there last year and I was totally blown
away when I did. Despite the fact that I wanted to make the experience last as long as possible, I
obviously carried as much coffee back with me as I could fit in my suit case. Knowing for a fact that the
freshness is much better preserved when the beans are yet to be ground, I only brought back whole
bean coffee to make it last longer. When I got home, I quickly put three of the four bags I had bought
into the freezer, and left the other out for immediate use. Whenever I crushed that whole bean coffee it
transported me right back to Costa Rica, and I was in a coffee-drinkers haven for the next couple of
months. It’s a good thing I didn’t bring back already ground coffee; it would have lost a lot of its unique
flavor.

At the same time the problem with whole bean coffee is that you have to grind it, which means you
need to buy a coffee grinder. Moreover, coffee grinders can be a pain to clean, and it’s just an extra
step you have to take before enjoying your coffee. If the flavor isn’t really that important to you, and/or
you are running out of time or patience, whole bean coffee probably won’t appeal to you that much.
The majority coffee drinkers I know don’t even have a coffee grinder; scooping out coffee ‘powder’ into
a machine and pushing a button is the extent of their coffee making experience. Of course, there is
something nice about just being able to add some already ground coffee in a machine and having a pot
brewed in just a couple of minutes with not much effort. For this reason, I usually keep both whole
bean coffee and already ground coffee on hand. For times when I’m in a rush, I use the ground coffee,
and if I’ve got time to relax I’ll grind up some fresh whole bean coffee to savor its taste.

James L. Paleta provides readers with up-to-date commentaries, articles, and reviews for
http://www.food-resource-guide.com, http://www.articles-on-food.com as well as other related
information.

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Related eBooks:

Whole Bean Coffee - A Complete Review.
Great Cappuccino
From Green Coffee Beans To Aromatic Powder
Enjoying the Aroma of Homemade Coffee
The Art Of Coffee Roasting

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