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 inrepparttar region in that they are much lower in acidity.

Pure Kona Coffee

Written by Gary Gresham

Pure Kona Coffee is gourmet coffee grown only onrepparttar Island of Hawaii. It is grown onrepparttar 137868 dark volcanic lava rock slopes of Kona which is located onrepparttar 137869 west side ofrepparttar 137870 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 throughoutrepparttar 137871 process of creatingrepparttar 137872 Kona coffee bean. The sunny mornings, cloud-covered rainy afternoons and mild nights create an ideal growing condition forrepparttar 137873 best Kona coffee. The trees thrive inrepparttar 137874 fertile volcanic soil and natural shade provided byrepparttar 137875 mango and macadamia nut trees. This allowsrepparttar 137876 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 inrepparttar 137877 trade.

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