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Vietnamese Coffee Exporter
Hybrido de Timor - Species CoffeeVariety

Hybrido de Timor – Species Coffee
Hybrido de Timor is another name for the Timor coffee variety, a hybrid between Robusta coffee and Arabica coffee. Hybrido de Timor was first discovered in the 1940s on the island of Timor in Indonesia with strong rust resistance inherited from Robusta coffee varieties. Hybrido de Timor was discovered in 1927 in a Typica coffee plantation established in 1917, in present-day East Timor. Coffee farmers in Timor started growing Hibrido de Timor in the 1940s. In the late 50s and 60s, Timor Hybrid seeds …
Villa Sarchi – Species CoffeeVariety

Villa Sarchi – Species Coffee
Villa Sarchi  (also known as La Luisa or Villalobos Bourbon) is a natural mutation of the  C. Bourbon variety with a genetic mutation that causes the plant to grow smaller than normal (also known as a dwarf mutation). This variety was discovered in  Costa Rica in the 1950s (or 1960s) in the Northwest region of Alajuela province, then underwent pedigree selection (selection of individual plants over successive generations) there.   …
Typica – Species CoffeeVariety

Typica – Species Coffee
Typica – Species Coffee: Typically, along with its "brother",  Bourbon  (Coffea Arabica var. Bourbon) is one of the most genetically diverse C. Arabica species and holds an important place in the world coffee industry. According to WCR Arabica Typica is Also known as Criollo (Creole), Indio (in India) or Arábigo (Arabica) or Blue Mountain (in Jamaica), and Sumatra (in Indonesia). Typica is considered a “pure Arabica” similar to Bourbon, these are coffee varieties that produce a much higher quality of flavour than new …
coffee-cupping-basics-for-everyone-from-scas-guidesCoffee Shop

Coffee Cupping Basics For Everyone From SCA’s Basic Cupping Coffee Guides
Coffee Cupping Basics For Everyone From SCA's Basic Cupping Coffee Guides: Coffee Cupping, or Coffee Tasting, is tasting Coffee to assess its quality of Coffee. This is a professional practice by expert tasters "Q Graders" or anyone as long as you understand basic cupping techniques and have a love of discovering coffee flavors. This article will give you the basics of Cupping. Because each individual evaluates the tasting process, the coffee cupping basics process must follow a standard system with many factors, from …
Principles Of Steam MilkBrewing

Principles Of Steam Milk
While Espresso is the heart of a cappuccino or latte, which doesn't account for more than a third of the volume, milk and milk foam make up the rest of the cup. However, most baristas have a lot of understanding of the coffee extraction process, but there is not much similar information about how to steam the milk properly – In addition to all kinds of suggestions, internet instructions from people who have never even poured a real latte. As a …
Bitter Taste In CoffeeArabica

Bitter Taste In Coffee
Bitter Taste In Coffee: Bitterness has become a mainstream aspect of coffee, and most of us know that good coffee has to balance an overall sour, sweet bitterness with countless other flavors. In the end, why does coffee keep getting bitter? And how to limit this characteristic in the concoction? Although coffee's famous bitterness is caffeine, it usually contributes less than 10% of coffee's bitterness (Clarke & Macrae, 1988). Decaffeinated coffee still tastes bitter. On the other hand, coffee has not …
Cup of ExcellenceBean

Cup of Excellence – Coffee Quality Certification Contest
The Cup of Excellence (COE) is a competition in which producers have their coffee graded and ranked according to the quality of their coffee. High-ranking shipments are then auctioned off to the highest bidder worldwide through Internet auctions. What is a Cup of Excellence? One of the most prestigious coffee competitions in the world is called The Cup of Excellence. Established in 1999, it has been dubbed the "Oscars of the coffee business" and aims to highlight the toil of growers. Since then, it …
Wacheff – Ethiopian coffee roasting panOgirin

Wacheff – Ethiopian coffee roasting pan
Wacheff – Ethiopian coffee roasting pan. An Ethiopian coffee roaster made of clay shaped like a pan and used for coffee ceremonies in the Ethiopian Coffee Ceremony. During the Ethiopian coffee ceremony, an integral part of the daily life of most Ethiopians, the roasting of the coffee beans, or buna, is done in a flat iron pan called a baret metad (roasting plate), which is placed over a small charcoal stove. The Ethiopian coffee beans are carefully moved around so they roast evenly. And soon they begin to crackle and …
Viennese-CoffeeOgirin

Viennese Coffee – Viennese cream coffee
Since October 2011, Viennese Coffee House Culture has been recognized as an intangible cultural heritage by UNESCO. And the style of "Viennese cream coffee" is also part of the world's coffee cultural heritage. Traditionally in Viennese, a cup of Espresso will be added with fresh cream called Viennese Coffee. See more about  Viennese coffee at Wikipedia. What is Viennese Coffee – Viennese cream coffee? Viennese coffee is a finer variety that strongly resembles cafe mocha. The two can be distinguished from each other by their very …
Turkish Coffee (1)Ogirin

Turkish Coffee
In the traditional Turkish brewing method, the beans are ground to a fine powder (coffee is ground finer than all other brewing techniques), and then boiled with water in an Ibrik (also known as cezve - a traditional TNK instrument, made of brass with a long handle). When boiling, the coffee is poured into a cup and used immediately without filtering. Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a …
Ogirin

Monsoiated / Malabar – Indian Coffee
India launched their specialty coffee as  “Monsoiated”  in the international market as early as 1972, even before the specialty coffee movement gathered momentum around the world. The story of Monsoiated coffee begins in the mid-1800s, more than a century before the word “specialty” was even coined for coffee. Around 1850, a shipment of coffee beans left the coast of Malabar, India to reach Scandinavian coffee buyers. In those days, the shipping time by sea was very long. During a more than six-month voyage across the ocean around the …
mocha-mokka-mokaOgirin

Mocha/Mokka or Moka Coffee?
Mocha or Mokka is a dwarf mutant of the Arabica Bourbon variety, genetically very close to Bourbon. It is named after the port of Mocha in Yemen; from Yemen, Mokka was brought to the island of Réunion (Indian Ocean). Moka was first found in a port city called Mocha in Yemen. Therefore, this coffee variety is also called Mocha Coffee. This type of coffee was first brought outside of Yemen in the last years of the 13th century. When the missionary Marco Polo …