Honey processed coffee leaves more of the flesh surrounding the coffee bean (mucilage). The resulting coffee is then referred as to Honey. This process boosts body and sweetness in a cup. Learn more about Latin America coffee.
This process has nothing to do with honey or anything honey related. I will bring more honey process coffee from Panama whenever possible. For now support your local cafe either in New York City or your local city.
A population of just more than 11 million and covering around 425,000 square miles of land, Bolivia is one of the more sparsely populated countries in South America. There are wide open spaces throughout, expanding this way and that way as far as the eye can see in every direction, making Bolivia a spot ideal for those tourists who want to reconnect with nature and get a better idea of just what South America can be like in its most natural form. The country is landlocked, surrounded by other South American nations on all sides, and the Bolivian population is more than 70% Mestizo. Bolivian coffee is one of the most underestimated coffee from Latin America.
There are dramatic shifts in the climate of Bolivia from one region to the next. In the western Andes, the climate can reach polar lows, while in the lower-altitude areas, the summers hit extreme temperature highs, a humid tropical climate throughout the areas that catch the winds of the Amazon rain forest. There are deserts, there are subtropical semi-arid areas, and there are desert-polar areas with winds that blow cold and strong. Discover the diversity that is endemic to Bolivia, the diversity that has afforded the plant and fauna in the country to boom into an endless number of varieties.
It was not until the late 19th century that coffee production really caught on in Bolivia. When it did catch on, however, it caught like a raging fire among dry kindling. There are now thriving coffee industries all around the cities of Bolivia, including La Paz, Cochabamba, Santa Cruz, and El Beni, and the Yungas have become recognized for the outstanding quality of their beans. By 1908, Bolivia was producing 1.5 million pounds of coffee, exporting all around the world.
When the Aymara people first came to Bolivia around 2,000 years ago, they developed gradually into a powerful, influential civilization, and while estimates vary, some historians have recently suggested that they may have overseen an empire of more than 1.4 million people at their height. It was the Incas, through, who truly built up the area, overtaking the region from the 15th to the 16th centuries, when Francisco Pizarro, Diego de Almagro, and Hernando de Luque conquered what is today the entire western coast of South America stretching into what is today Bolivia.
Most tourists come to Bolivia not for one thing but for multiple things. While La Paz offers all the comforts of a modern city, it is the natural sights that define Bolivia more in addition to its commitment to preserving its indigenous cultures, represented in the recognition of 36 indigenous languages with co-official status alongside Spanish. Take in the sights, witness the history, taste the coffee out of Yungas: this is all part of the Bolivian experience.
Although the population of Panama is only 4 million, those 4 million people inhabit an area of just 29,000 square miles, making Panama one of the most densely inhabited countries in the world. Previously part of Colombia, the entire history of Panama and its coffee is one at the center of which is United States influence. The country is wealthy, especially by the standards of its neighboring countries, owing in large part to the Panama Canal, a crucial trade route that has defined its commerce, banking, and tourism industries, the tolls from the canal making up a significant portion of the country’s economy overall.
Panama Unique Nature and Coffee
There are many plants and animals that are found nowhere in the world but in Panama, making the country something of a haven for research scientists and naturalist tourists alike. The jungles are teeming with life, drawing in photographers, artists, and those who want to learn about the natural world. Positioned in what is sometimes considered Central America, Panama is a pivot between Mexico in North America and the countries of South America. Driving, walking, or by boat, millions upon millions of people cross through Panama every single year.
Coffee production first sprang up in Panama in the early 1900s. At that time, though, there was wild coffee throughout the Pacific Ocean side of Panama. It was the Boquete Valley that stood up to lead the burgeoning industry, pioneering arabica coffee, which the International Coffee Organization today recognizes as some of the highest quality in the world. By 2008, Panamanian coffees out of the Boquete Valley have even earned higher ratings and higher prices than coffees exported from Costa Rica. Around 18% of the coffee grown in Panama is robusta. You can read a great coffee review from Coffee Ken on his blog.
The histories of Panama and Colombia are closely intertwined, the former uniting with the latter upon gaining independence from Spain in 1821. Throughout the following decades, this relationship was fraught with trouble, culminating in a war of separation in 1899, which led to the establishment of independent Panama in 1903, the United States supporting this move for economic concerns. In the decade that follows, the United States built the structure that would turn Panama into what it is today, the Panama Canal. The relationship has continued into the modern era, and in 1989, the US invaded Panama in a move that was questioned by the United Nations General Assembly. Despite this invasion and the subsequent war, tourism in Panama was largely unharmed, and even today, it is a spot high on the list of vacationers, history buffs, and coffee aficionados all.
If you want to see Latin America in all its beauty and all its splendor and to fully comprehend what it is that defines the continent and the complex relations of its countries, Panama is the place to go.
In Japan, the good cafes thrive. There is a reason for this; Japanese coffee it’s no mystery. The people of Japan have a habit of rewarding good cafes, seeking them out, spreading the word about them, making sure that they get a lot of business. In a way, this system may seem like commonsense, the sort of thing that everyone should be doing, but it is a habit that is endemic to Japan. There is a booming specialty coffee culture in Japan, booming because of the value that the people of Japan place on specialty coffee. It’s a cyclical process: prize good coffee, get good coffee, prize good coffee, get good coffee on and on, over and over.
In America, on the other hand, there is no such culture. People in the US do not go out of their way to find great coffee or specialty cafes, at least not on a large scale, so good cafes tend to rise and fall rather quickly. Even in the biggest cities, such as New York City you are much more likely to come across a chain, say a Starbucks or a Dunkin Donuts, than you are a specialty coffee shop that is turning a healthy profit. The reason? The American people aren’t rewarding good cafes in the same way that the Japanese people are.
Many of you requested a small video demo for the Portable All-In-One Coffee Maker. This is great for camping, work or when away from home. I use it at home as well. This Portable All-In-One Coffee Maker is a perfect gift for the holidays. Contact me if you like to get one.
Check out the video below.
You may also like the below:
It consists of coffee grinder that has a foldaway conical burr ceramic hand-mill, dripping kettle, dripper, server, etched stainless filter and tumbler, and all of those components are integrated into a single assembling unit. Wherever you are, with this all-in-one coffee maker, whole beans and hot water, you can easily and conveniently make fresh and tasty coffee of your own. The best way to have great coffee before talking the NYC Subway is to grind freshly roasted beans and brew right before you enjoy it; and this coffee maker is the one that enables it. It is neither battery-operated nor needs electricity, but totally environment-conscious with its permanent etched stainless filter.
• Portability – a 470g (1 lb.) single constructible unit with full functionality • Convenience – easy to brew, no multiple brewing kit, measuring cup nor scale are required • Economical – 1/10th cost of coffee at shops and 60% cost of existing bulky brewing kit • Eco-friendly – no electric power, disposable filters & cup are required • Individuality – freedom of choosing any specialty coffee
We are getting these coffee beans ready to roast at Kaffee 3 Granos! Spent a few hours manually sorting coffee beans and unloading selected ones in the threshing machine for milling. These beans come from small farms around Quillabamba. Tomorrow we are roasting a ‘blend’ of all these coffee beans. 100% Arabica beans. Mainly Typica, Caturra and Catimor.
Video shows how to brew coffee using a Moka Pot at home. This procedure its been in used for decades in Latin America. But, it was never called “Espresso”. Its just called “home style” coffee brewing. This is how I grew up drinking coffee in Dominican Republic and still my favorite way of brewing coffee at home. You can grab many cool coffee mugs including a Dominican Republic coffee mug by tapping here.
Coffee taster flavor wheel above is the latest release of the coffee taster’s flavor wheel according to the Specialty Coffee Association of America. Take a look and download a copy for reference.
Originally published in 1995, one of the most iconic resources in the coffee industry, the Coffee Taster’s Flavor Wheel, has been the industry standard for over two decades. In 2016, this valuable resource was updated in collaboration with World Coffee Research (WCR). Since its initial release, climates have shifted and growing has changed. In a unified effort, SCAA joined forces with World Coffee Research (WCR) to develop a new, updated lexicon. WCR tapped the sensory scientists at Kansas State University’s Sensory Analysis Center and after a year of research, the World Coffee Research Sensory Lexicon was developed.
Flavor wheels has been a really useful tool for coffee professionals for many years and is often an integral part of the walls of coffee labs as a handy inspiration to put words on taste experiences. Starting with Ted Lingles flavor wheel developed two decades ago several other useful wheels have been developed. So why develop our own aroma wheel, when there are already a couple of great flavor wheels existing.