Posts Tagged ‘Great Coffee’


Fair Trade USA, the leading third-party certifier of Fair Trade products in the United States, celebrates National Fair Trade Awareness Month with a multitude of news announcements from household brand names to coincide with the Natural Products Expo East in Boston.

Fair Trade has generated significant momentum during  in the United States. Ben & Jerry’s and Green & Black’s kicked-off the year by announcing they would convert 100 percent of their products to Fair Trade Certified? ingredients; Green Mountain Coffee converted two of its top iconic blends?Our Blend and Vermont Country Blend?to Fair Trade; certified coffee imports were up 25 percent and 47 percent of all imports were also organic; Fair Trade cooperative CECOVASA was awarded the People’s Choice Award at the Specialty Coffee Association of America’s Cupping Competition; and the Fair Trade Towns USA campaign increased the number of official Fair Trade Towns from 13 to 20, including Boston.
And now SPINS, the first company to offer Natural Products sales data to the industry, has issued a report that builds on that strong foundation. SPINS reports that sales of Fair Trade Certified? products at grocery stores grew by 30 percent this year, to $140 million, lead by growth in packaged coffee (44 percent), and ready-to-drink tea and coffees (51 percent).(1)  Other notable double-digit contributors include the refrigerated juices & functional beverages category that was introduced in 2009 (98 percent), carbonated beverages (38 percent), chocolate candy (29 percent), and shelf stable functional beverages (10 percent). Frozen desserts are up eight percent and teas are up four percent, with cocoa and hot chocolate as the only category to experience a decline, down eight percent.

This is yet more proof that even in tough economic times, consumers care. In 2009, the BBMG Conscious Consumer Report stated that three-fourths of consumers (77 percent) believe they can make a difference by buying products from socially and environmentally responsible companies, and two-thirds agreed that even in tough economic times it’s important to buy products with social and environmental benefits (4 point scale). And over half (51 percent) agreed that they are willing to pay more. (Source: Fair Trade USA)

We have a line of Fair Trade Certified Coffees – click here -

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For centuries, Yemeni coffee has set a global standard because of its distinct flavour and authentic taste.  However, economic and political obstacles have hurt the Yemeni coffee industry, which is now struggling to survive.
Yemen has been described as the country of coffee since time immemorial. Yemeni coffee has brought the country recognition throughout the years, but in recent years its dominance has waned.
The flavour of  Yemeni coffee is distinct and renowned around the world.
It is usually described as having a flavour reminiscent of wine due to the fact that many farmers store coffee beans in stone stores until they are ready to be sent to the market.
Yemeni coffee, called Mocha, is named after the port of al-Makha, from which coffee used to be exported in large quantities. The mocha name has been adopted by the coffee community and is now known throughout the world.
However, many farmers have stopped growing coffee beans. Young farmers in the remote mountains are finding that the coffee market has become less lucrative.
The yield of the coffee trade is no longer sufficient, and young farmers are facing difficulties meeting the requirements of cultivation due to government neglect in supporting coffee plantations. Additionally, Yemeni farmers face obstacles in marketing and exporting their products.
Coffee crops occupy a special place in Yemeni collective memory, and it is widely believed that this particular tree is the first national crop. This crop had a strong global presence from the early sixth century AD until the mid-nineteenth century.

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Knowledge is great, even if any given piece of information has no apparent use or benefit.  After all, what we know helps define who we are and how we think about the world.  Understanding ourselves tends to lead to richer, more meaningful interactions with the world and those in it.

When did coffee first arrived to Hawaii.

If you look into the history of coffees arrival to Hawaii, you’ll discover that most sources report that it was first brought by the Spaniard Don Francisco de Paula Marin, but that his plantings weren’t successful.

In the next sentence, you’ll probably read that it was successfully introduced in 1825 when it arrived from Brazil on the HMS Blonde- with no assistance from Marin.  One of two dates will be written for its initial introduction by Marin: January 21, 1813 or December 30, 1817.

Another book quotes the 1817 date.  After some research with the assistance of Skip Bittenbender (agriculture extension specialist and professor at the University of Hawai’i) and Gerald Kinro (environmental consultant and author of A Cup of Aloha: The Kona Coffee Epic),  reasearch indicates and are now inclined to think that neither of these dates are correct.  In fact, I now believe that coffee first arrived to Hawaii in 1825.

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Arabica Coffee Beans

Although many varietals of Coffea Arabica exist, C. arabica varietal Arabica (includes var. typica) and C. arabica var. bourbon (named from the island of Bourbon where it was first cultivated) are considered to be the first coffee varietals.  Other varietals are believed to be a product of these two cultivars.

Production and resistance generally governs the types of coffee beans that a farm will choose to plant.  Coffee quality is a secondary factor most of the time.

Green Coffee Beans

Green Coffee Beans

Coffee Bean Types

Typica - This is the base from which many coffee varietals have been developed.  Like the other Coffea Arabica varietals that have been developed from it, Typica coffee plants have a conical shape with a main vertical trunk and secondary verticals that grow at a slight slant.  Typica is a tall plant reaching 3.5-4 m in height.  The lateral branches form 50-70° angles with the vertical stem.  Typica coffee has a very low production, but has an excellent cup quality.

Bourbon – Bourbon coffee plants produce 20-30% more coffee than Typica, but have a smaller harvest than less most coffee varietals.  Bourbon has less of a conical shape than Typica coffee plants, but has more secondary branches.  The angles between the secondary branches and the main stem are smaller, and the branch points on the main stem are closely spaced.  The leaves are broad and wavy on the edges.  The fruit is relatively small and dense.  The cherries mature quickly and are at a risk of falling off during high winds or rains.  The best results for Bourbon coffee are realized between 3,500-6,500 feet.  Cup quality is excellent and similar to Typica.

Caturra – Caturra is a mutation of Coffee Bourbon discovered in Brazil.  It is a mutation with high production and good quality, but requires extensive care and fertilization.  It is short with a thick core and has many secondary branches.  It has large leaves with wavy borders similar to Coffee Bourbon.  It adapts well to almost any environment, but does best between 1,500-5,500 feet with annual precipitation between 2,500-3,500 mm.  At higher altitudes quality increases, but production decreases.

Catuai – Catuai is a high yielding coffee plant resulting from a cross between Mundo Novo and Caturra.  The plant is relatively short, and the lateral branches form close angles with the primary branches.  The fruit does not fall off the branch easily, which is favorable with areas with strong winds or rain.  Catuai also needs sufficient fertilization and care.

Pache comum – Pache comum is a mutation of Typica coffee first observed on the farm El Brito, Santa Cruz Naranjo, Santa Rosa, Guatemala.    Many consider the cup to be smooth or flat.  This coffee varietal adapts well between 3,500-5,500 feet.

Pache colis – Pache colis was found in Mataquescuintla, Guatemala in a farm consisting of Caturra and Pache comum.  The coffee fruits are very large and the leaves are roughly textured.  Pache colis provides some resistance to phoma.  It has secondary and tertiary branching, and typically grows to 0.8-1.25 m.  It adapts well to altitudes of 3,000-6,000 feet with temperatures between 20-21°C.

Catimor - Catimor is a cross between Timor coffee (resistant to rust) and Caturra coffee. It was created in Portugal in 1959.  Maturation is early and production is very high with yields equal to or greater than the yield of other commercial coffee varietals. For this reason the method of fertilization and shade must be monitored very closely.  The Catimor T-8667 descendants are relatively small in stature, but have large coffee fruits and seeds.  The Catimor line T-5269 is strong and adapts well to lower regions between 2,000-3,000 feet with annual rainfall over 3,000 mm.  T-5175 is very productive and robust, but can have problems at either very high or very low altitudes.  At low altitudes there is almost no difference in cup quality between Catimor and the other commercial coffee varietals, but at elevations greater than 4,000 feet Bourbon, Caturra, and Catuai have a better cup quality.

Kent - Kent is used for its high yield and resistance to coffee rust.

Mundo Novo – Natural hybrid between Typica coffee and Bourbon coffee. The plant was first found in Brazil.  The plant is strong and resistant to disease.  Mundo Novo has a high production, but matures slightly later than other kinds of coffee.   It does well between 3,500-5,500 feet with an annual rainfall of 1,200-1,800 mm.

Maragogype – This coffee varietal is a mutation of Typica coffee and was discovered in Brazil.  The Maragogype coffee plant is large and is taller than either Bourbon or Typica.  Production is low, but the seeds are very large.  Maragogype adapts best between 2,000-2,500 feet.  The cup characteristics are highly appreciated in certain coffee markets.

Amarello – This coffee varietal, as its name indicates, produces a yellow fruit.  It is not widely planted.

Blue mountain - Blue mountain is a famous coffee varietal favored for its resistance to the coffee berry disease and ability to thrive in high altitudes.  It was first grown in Jamaica and is now grown in Kona, Hawaii. Blue mountain coffee, however, cannot adapt to all climates and maintain its high quality flavor profile.

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For those that are not already following us on Twitter and Facebook we are on both sites.  On each site you will find links to special pages with deals.  We are also doing E-Deals email list for those that like another set of deals.

You can find us on Facebook at Coffee-n-Caffeine.

You can find us on Twitter at CoffeeCaffeine.

We are also starting an E-Deals email list.  If you would like to sign up for it you can find it on our home page.  Just fill in the info and submit it and you will be signed up.  We do send  a confirmation email that you need to respond to in order to be on the list.  This is a very much OPT-IN list.  We also want to assure you that we take your privacy seriously.  We keep our mailing list, we do our mailings, we will never give out your email address to anyone with your prior permission.

We have special pages set up for all the various deals we are offering.  Typicaly 10% off an order for specific coffees listed on the pages.  You must order from the specific pages in order to get the discount.

We hope you are getting time to enjoy the summer, we certainly are.  Ummmm coffee Deals.

Sparky

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For those that have been here in the past you will notice a new look to the site.  Instead of our menu along the side we have it as buttons along the top.  Hope this makes it easier to navigate the site and looks better than the old format.  You will still find a few pages that are in older formats from the history of the site, so if you look around enough you will find bits and pieces of the site as it changed over time.

There are more changes in store as we move forward with some other design elements to make it easier to find what your looking for.

We have also opened up a new testimonial system on the site.  This way you can leave your comments there about our gourmet coffee, flavored coffee, or the site.

Well I hope the old time customers are not shocked by the changes in the site, we still have the same great gourmet coffee, flavored coffee, green beans, coffee blends and all the great coffee you have come to enjoy and rely on we just put on some new makeup  LOL

Sparky

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Well sales tell the whole story. When it comes to flavored coffee people really enjoy them. So here at Coffee-n-Caffeine we are constantly finding new flavors that simply rock your world.

This month alone we have added 6 new flavored coffees and the three newest ones are.  Drum Roll Please

Sugar Daddy – Its a combination of Chocolate and English Caramel. Talk about a tasty treat that can’t be beat.

Blueberry Crisp – is the taste of Fresh Blueberries and cinnamon that make a flavor that is very much like the great desert Blueberry Crisp. You will enjoy this flavored coffee

Ooey Goey Caramel – Like the name implies this is Caramel with some added flavor of vanilla cream. Another perfect after dinner drink, or while sitting on the deck enjoying the day.

So if you like flavored coffee, and who doesn’t, then you will like our Ever Growing selection of them. We are adding new flavors every month and look to add more and more as the months go on. If you have a flavor you think would be good feel free to contact us and we would be interested in checking it out.

You can be assured that unlike others, we use the same gourmet coffee we sell to make our flavored coffee. We do not use second hand beans (they are not allowed in our warehouse) we use only first rate top quality gourmet coffee to make our flavored coffee. Often we find that a blend of coffee makes a better flavor than just a straight bean, but even then we use GREAT GOURMET COFFEE.

Have a safe summer, enjoy it while it’s here cause soon enough winter will be upon us and then we will really need the gourmet coffee.

Sparky

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