The Coffee Bean ©

Africa Coffee Ethiopia Djimah
Per Pound *Wholesale Retail
*$8.00 $10.00

Ethiopian coffees are distinctive; magnificent- wine like, fruit under-tones, acidy with a "wild" exotic taste. We select Djimah coffees, which are thick-bodied and highly acidic with earthy wild gamey flavors and a singular taste that is defined by your roasting specifications.



* Location: Kaffa; South Western Ethiopia.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one, preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.

Ethiopia Long Berry Harrar
*$8.00 $13.00

One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of the two varieties, *short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.

Fill Your Cup! Bean there!

Brioche Coffee Cakes Recipe

Ingredients:

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

Instructions:

To prepare this Brioche Coffee Cake Recipe, first cool the scalded milk; when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours.

Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise.

Take each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

Let rise in pans and bake twenty minutes in a moderate oven; cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.

Bean There? The Coffee Bean © Ling Chi, Japan

The different types of

Reishi

In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red, Green, White, Black, Yellow and Purple.

In 1972, researchers at Kyoto University in Japan successfully cultivated Reishi in the laboratory. From a single species, Ganoderma Lucidum (Red Reishi), all six colors could be grown by varying the temperature, humidity, carbon dioxide content, and the available nutrients. The six types of Reishi are thus shown to be one species.

Red, Green, White, Black, Yellow and Purple.

Wild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

When buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

Although wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

Modern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

MATRIXZ © CONSORTIUM

Ma'trixz © (ma'triks; mat'riks), n.; pl. MATRICES (ma'tric·sez; mat'ri-; rarely, ma'·tri'sez); MATRIXEZ (ma'trik-z; -siz; mat'rik-).[L] A place or enveloping element within which something originates, takes form or develops. The natural material in which any metal, fossil, pebble, crystal, or gem is embedded. That which gives form, origin, or foundation to something enclosed or embedded in it

The Canadian Stockbroker ©

Canadian Stockbroker © | TCS newswire:
"The Canadian Stockbroker © is a leading provider of dissemination solutions for the corporate investment community, offering services transforming the way companies communicate and meet disclosure requirements while assisting investors in managing and understanding this information. TCS News Wire's world wide news consulting, webcasting, and dissemination services are utilized by corporate communications professionals delivering critical market information."

Bean There? See Master Roasters in Action!

Like drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent; French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts; City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, a chemical reaction takes place. The characters of the various coffee beans change good or bad or better in the roaster. The longer the coffee has bean cooked (ha), the more the chemicals change the coffees character. This chemical reaction creates the various different compounds which change the qualities and tastes.

The degree of roast and the roasts name, simply describe how long and how hot the bean is roasted. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils; however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact info@coffee-bean.ca Today you are the “Coffee King”.

The Coffee Bean ©

We all know Coffee, the Master roasted beans of the coffee plant? Coffee or Coffea. The word "coffee" may have been derived from the Ethiopian "keffa" or the Turkish equivalent found in their word for coffea the word "qahveh." The Arabs still call the beverage "qahwa," meaning "strength."

Green Yemen Mocha Coffee

Yemen(Mocha)Coffee Exporters

Monday, March 07, 2005
___________________________

Green Yemen Mocca Coffee

AL-Hamdani
For Green Yemen(Mocha)Coffee Exporters

Dear Sirs,

We have the pleasure to introduce ourselves as the major company for Yemen (Mokha Coffee) producer and exporter in Yemen and its branches in the Arab Gulf countries.

It is not unknown the Yemeni product of (Mokha Coffee) is second to none all over the world.

We are keen to deal with you as agents in your country for our product mentioned above.

By virtue of its incomparable distinct super quality, flavor and taste, Yemeni coffee will certainly find ready sale all the time and the consumers demand for the Yemeni Mocka coffee will be increasingly considerable in your markets due to its best quality not found elsewhere in the world.

You will therefore find us prepared to grant you very promising competitive prices to signify our interest in establishing business with your esteemed firm for mutual benefit.

Your rapid reply is expected with thanks.



Best Regards,

Ahmed Al-Hamdani

General Manger

Main Center:Sana'a-Zubairi st.-Aser/
Tel:++967-1-214-463/
Fax=+967-1-201-957
Branch:BoanMarket-BaniMater-Sana'a/
Tel:++967-1-821005
BOX 25373 Sana'a

cup of coffee Gano Coffee Ling Zhi Reishi Ganoderms Lucidum

Reishi Ling Zhi Ganoderma Lucidum Gano Coffee ©

Pepper

∞

Ź∞Ź

Cup of coffee "for your face"

Cup of coffee "for your face"

Name that Coffee and Ice Cream

David D'Amour
Short Expresso mixed with Galiano and fresh coffee ice-cream.

Michael's Coffee Mint Cafe
Long white Americano mixed with mint leaf, green peppermint and coffee ice cream.

Coffee Ice Cream and Brownie Sandwich
Chocolate double fudge brownies with a filling of coffee ice cream and chocolate sauce.

Maximum Ciato
Hot milk steamed with espresso and Black Gold Sambuca and a scoop of fresh coffee ice-cream.

Shane's Cafe
White short Americano mixed with Cognac and fresh coffee ice-cream.

Jumbo Ice Capuccino
With coffee ice cream and fresh whipped cream.

Bali Beach Summer Cafe
Capuccino mixed with double arak and a dash & twist of fresh orange.

Ice Coffee Ice Chocolate
With ice cream and whipped cream.

Coffee Planet Cherie
Tall thin espresso spiked Frangelico with ice cream and whipped cream.

The cup runs over but how does it taste.

Acidity
Pleasant and pungent flavor felt on the sides of the tongue giving coffee a tang reminiscent of a dry wine. This characteristic denotes a fresh coffee, cultivated at high altitude.
Arabica
The fruit of the Coffea Arabica, one of the two major species of coffee plants. The Coffea Arabica is a fragile shrub responsible for 75% of the world's coffee production. Grown at high altitudes, the fruit ripens slowly resulting in high quality coffees.
Aroma
Fragrance of coffee. Along with acidity, body and flavor, it is an essential component of the coffee-tasting experience.
Bitterness
Pungent taste perceived on the back of the tongue, usually caused by long roasting, bad brewing method or over-extraction of the coffee oils. In small quantities, it can add to the overall flavor of the coffee.
Blend
A mixture of beans with complementary characteristics, improving balance and harmony. Most coffees are blends, Mocha Java being the most popular.
Body
A coating sensation or full-mouth feeling of more viscosity. Felt at the base of the tongue, in the throat and on the palate.
Cappuccino
An Espresso topped off with hot frothy milk and often with cocoa powder.
Caracol, peaberry
Coffee fruit that contains one bean rather than the usual two. They have more taste and aroma than regular beans, therefore, are greatly sought after.
Cherry
Name of the ripe fruit of the coffee tree.
Coffee tree
Tropical shrub native to Abyssinia whose fruit, or cherry, contains seeds (coffee beans). There are two major coffee plant species Coffea Arabica and Coffea Robusta.
Concentration
Synonymous with strength, it is determined by the ratio of water to the amount of coffee - mild, medium and strong.
Dark
Refers to roast and taste, not concentration; has a more pronounced burnt caramel and charcoally taste, typical of dark roasted or European coffees.
Diluted
Characterizes a coffee prepared with too much water (or not enough coffee) that lacks body and substance. Synonymous with watery.
Espresso
Coffee obtained by percolation under high pressure, making a coffee that is dense with a very strong aroma. It is covered with a cream and is less caffeinated than filtered coffee.
Flavor
Combination of what we smell and taste; a blend of body, acidity and aroma. This term is also used to describe coffee that is made with natural or artificial extracts.
Light
Refers to roast and taste. Denotes a coffee with good acidity with a lighter roast and offering a pleasant flavor and good aroma.
Medium
Refers to the roast and taste - well-balanced coffee, not too acidic, not too bitter, but dense and rich with a medium roast. Medium (or mellow) blends are often made up of dark and light coffee.
Medium (strength)
Coffee made with standard concentration, producing a well-balanced coffee, rich and flavorful.
Mild
Coffee made with a lower concentration (less coffee for the same amount of water), producing a milder flavor with a lighter body and clearer color.
Peaberry, caracol
Coffee fruit that contains one bean rather than the usual two. They have more taste and aroma than regular beans, therefore, are greatly sought after.
Rich
Used to describe an excess of a quality. A rich coffee will offer flavor, body and acidity in abundance.
Roast
Indicates the temperature and the length of time at which coffee is "cooked". The longer the roasting time, the darker the beans and the more charcoal tang to the taste - light, medium and dark roast.
Robusta
Fruit of the Coffea Canephora, one of the two major species of coffee tree. It is a hearty plant that, unlike Coffea Arabica, grows in low altitudes and is usually of lower quality.
Strong
Coffee made with a higher concentration (more coffee for the same amount of water), producing a more pronounced flavor and a heavier body.

LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum

Cup of Coffee: Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: Red Reishi Mushroom

General Information:

Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.

Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.

Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels.

The triterpenoids also play an important role in lowering the risk of coronary artery disease.

Coffee Quebec

Coffee Quebec:

Canada

British Columbia

Oso Negro Fine Coffees - Nelson
We are a micro-roastery whose mission is to roast and blend the best coffee in the world while living the good life in Nelson, British Columbia. Oso Negro has two parts: a roastery and a café. - 8-512 Latimer Street, Nelson, BC V1L 4T9 - Tel: 250-352-7661 - Fax: 250-352-7662 - Email: oso_negro@telus.net - Url: www.osonegrocoffee.com

Rio Ustaris
Small coffee roastery company specializing in small batch, slow roasts for restaurants,espresso bars, & restaurants. - 918 Austin Avenue, Coquitlam, BC V3K 3N5 - Tel: 604-939-2216 - Fax: 604-939-2216 - Email: mpustar@telus.net

Torrefazione Coloeira Coffee Company - Richmond
Fresh Roasted Gourmet Coffee - 6-11771 Horseshoe Way, Richmond, British Columbia - Tel: 604 272 4542 - Fax: 604 272 4548 - Email: terril@istar.ca

New Brunswick

Down East Coffee Company Limited - Notre-Dame
2Scrupulous roasting and blending for retail, wholesale and mail order - 3935, Hwy 115, Notre-Dame, New Brunswick E0A 2G0 - Toll Free: 1-888-224-2233 - Fax: 506 576-6616 - Email: decoffee@nbnet.nb.ca

Ontario

Birds and Beans Inc.
Order online from a micro-roaster of sustainable coffee. Coffees are Organic and Shade Grown; most are Bird Friendly or Fair Trade Certified. Roasting dates are printed on bags as your guarantee of freshness. Green Beans for Home Roasting also available. - B-2415 Lake Shore Blvd. W., Toronto, Ontario M8V 1C5 - Tel: 416-913-9221 - Email: info@birdsandbeans.ca - Url: www.birdsandbeans.ca

Coffee Express - Toronto
200 types of Roasted Coffee Beans shipped all over the World - 2100 Bathurst Str., #415, Toronto, Ontario M5N 2P2 - Tel: 416-780-0396 - Fax: 416-780-0397 - Email: servicom@yesic.com - Url: www.yesic.com/coffeex/index.htm