Venezuelan Coffee Written by Don Veitia
Venezuelan Coffee is 100 % Arabica, is full-bodied, slightly acid, and most famous for its Merida, Trujillo and Tachira coffee; have fair to good body and an unemphatic but pleasant flavor with hints of richness. Venezuelan coffee is sweet and delicate with a full body and a mellow rich flavor. If you taste it, it's good coffee to balance sharply acid coffees in blends and a comfortable coffee drunk straight, Venezuelan coffee differ from other coffee grown in region in that they are much lower in acidity.
| | Pure Kona CoffeeWritten by Gary Gresham
Pure Kona Coffee is gourmet coffee grown only on Island of Hawaii. It is grown on dark volcanic lava rock slopes of Kona which is located on west side of Big Island. This area is approximately one mile wide by thirty miles long. It is situated between two volcanoes, Hualalai and Manua Loa. The elevation ranges from 500 to 3000 feet. The unique island microclimate distinguishes pure Kona coffee from all others. Special care is taken throughout process of creating Kona coffee bean. The sunny mornings, cloud-covered rainy afternoons and mild nights create an ideal growing condition for best Kona coffee. The trees thrive in fertile volcanic soil and natural shade provided by mango and macadamia nut trees. This allows Kona coffee bean to mature slowly and flourish. Kona coffee is hand picked, pulped, dried and hulled then sorted by size and shape. It is sun dried and then roasted depending on desired results. A good roasting process can make a big difference in taste. Roasting is referred to as an “art form” by many in trade.
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