How does one choose the 4 best gourmet coffees in the world? Of course each individual has to decide which is best for them, as it is all a matter of taste. There are however, certain coffees which stand out from the crowd because of superior cultivation or roasting processes.
The coffee bean is not in fact a bean, but the stones from the center of the cherry-like fruit of the coffee bush or tree. These cherries do not ripen all at the same time, so need to be picked by hand. There are two beans in each cherry, but still thousands have to be picked to produce enough beans for roasting.
The remaining fruit of the cherry needs to be removed from the seeds, which is done by either drying them in the sun, and then machines strip off the dried fruit from the beans, or by the soaking method, so the fruit comes away from the bean, known as washed coffee.
These fresh coffee beans remain green until the roasting process begins. Each gourmet coffee has its own particular roasting blend, but a special process is used for the first coffee on our list:
1. Kopi Luwak: this rare, exotic coffee; also known as Civet or weasel coffee, is exceptionally smooth and has an amazingly subtle, lingering taste. The beans are actually processed by the Indonesian civet, which eat the ripest coffee cherries and pass the undigested beans, which are then collected by farmers, who sanitize them thoroughly and sun-dry them before roasting and vacuum packing them for shipping. The natural enzymes of the civet release unique flavors impossible to access by regular methods.
2. Blue Mountain: the mountainous regions of Jamaica, known as the Blue Mountains because of the misty blue haze that covers the ridges, produce the gourmet coffee now known to millions.
The high altitude, the cool misty air, and the rich soil give these coffee beans their place amongst the finest to be found. The coffee industry board of Jamaica now rules the entire blue Mountain coffee label, using strict classification of coffee to ensure only the top grade beans are exported.
3. Kona: the Kona coffee bean grows mostly in Hawaii, and is a much smaller bean than most, and very expensive. Although not the most commonly sought-after coffee, it does have very high demands because of its powerful aroma. Kona is rarely blended with other beans or flavorings, because of this characteristic, strong aroma.
4. Legendee: This famous gourmet coffee is made with a unique process which replicates the enzymes of the Civet, producing an enzyme-treated coffee similar in tastes to Kopi Luwak. It is widely considered the most successful attempt at replicating the natural process of Kopi Luwak production, engineered by the top German scientists.
Regards,
Christopher
email : chris.crador@gmail.com
website : http://radjachivetcoffee.blogspot.com
The coffee bean is not in fact a bean, but the stones from the center of the cherry-like fruit of the coffee bush or tree. These cherries do not ripen all at the same time, so need to be picked by hand. There are two beans in each cherry, but still thousands have to be picked to produce enough beans for roasting.
The remaining fruit of the cherry needs to be removed from the seeds, which is done by either drying them in the sun, and then machines strip off the dried fruit from the beans, or by the soaking method, so the fruit comes away from the bean, known as washed coffee.
These fresh coffee beans remain green until the roasting process begins. Each gourmet coffee has its own particular roasting blend, but a special process is used for the first coffee on our list:
1. Kopi Luwak: this rare, exotic coffee; also known as Civet or weasel coffee, is exceptionally smooth and has an amazingly subtle, lingering taste. The beans are actually processed by the Indonesian civet, which eat the ripest coffee cherries and pass the undigested beans, which are then collected by farmers, who sanitize them thoroughly and sun-dry them before roasting and vacuum packing them for shipping. The natural enzymes of the civet release unique flavors impossible to access by regular methods.
2. Blue Mountain: the mountainous regions of Jamaica, known as the Blue Mountains because of the misty blue haze that covers the ridges, produce the gourmet coffee now known to millions.
The high altitude, the cool misty air, and the rich soil give these coffee beans their place amongst the finest to be found. The coffee industry board of Jamaica now rules the entire blue Mountain coffee label, using strict classification of coffee to ensure only the top grade beans are exported.
3. Kona: the Kona coffee bean grows mostly in Hawaii, and is a much smaller bean than most, and very expensive. Although not the most commonly sought-after coffee, it does have very high demands because of its powerful aroma. Kona is rarely blended with other beans or flavorings, because of this characteristic, strong aroma.
4. Legendee: This famous gourmet coffee is made with a unique process which replicates the enzymes of the Civet, producing an enzyme-treated coffee similar in tastes to Kopi Luwak. It is widely considered the most successful attempt at replicating the natural process of Kopi Luwak production, engineered by the top German scientists.
(Article source by: Mike Oliver)
Regards,
Christopher
email : chris.crador@gmail.com
website : http://radjachivetcoffee.blogspot.com
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