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We are 25 years in the industry and offer wholesale and retail coffee products.

If you have any questions please give us a bell or E-mail.

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Green Yemen Mocca Coffee

Green yemen mocca coffee

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

Canada Coffee Wholesale

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The Coffee Cup : Coffee Bean ; cupping

Coffee Cupping: Cupping a Basic Introduction

Copyright 2005 the Coffee Bean reproduced with permission.

This is just a basic introduction to cupping. There is no right or wrong ways of cupping, but this should help for the novice seeking to enjoy the delights of coffee and find their bean.
The aim is to introduce you to what cupping is why we cup, how we cup and some of the more commonly used terms and evaluation methodology.

Coffee Experts will have you believe that coffee cupping is an exact science a refined art requiring a lot of expertise. This can be true, but how can someone tell you “You don’t know your own mouth or taste buds” Your palette may pick up hints of a taste that the most season cupper could not. Each person is sensitive in different ways and can find different things in a cup.

How do I begin cupping:

There is no right or wrong way of cupping a coffee. What I will tell you here is straight from the textbooks, I suggest using any method to start, do not deviate and keep your equipment clean with your temperatures consistent. “Always use one method for the particular cupping session” Any deviations will mean you lose the real ability to compare “apples to apples”.

Preparation:

I prefer to roast all my samples to a consistent roast, remember a batch roaster on for hours is hotter than one just starting up. This allows the delicacies, hidey faults, and freshness to stand out and not get complicated by dark roast tastes. This is a personal choice not a rule; imagine others who only like mild coffee or European espressos.

Why cup?

We cup coffees to understand the basic taste of a crop, roast or bean as well as to achieve consistency of taste, quality or blend. Cupping allows for comparison of the same bean roasted lightly to a medium cinnamon or to a charcoal like Dark Roast. Cupping lets us understand various coffee forms sizes types and origins. You could chew beans as well to see other modalities but the assumption of a master roaster and a good bean leave the cup as the final answer.

More cupping lessons to come please have a look back soon.

Best Regards

Contact DataLive@Gmail.com

Cupping is technique or tool used by cuppers to evaluate the flavor profile of a coffee.


Do not let the experts put off any enthusiast from enjoying learning. It can be very simple (and enjoyable) and there is no right or wrong answers.

The Coffee Cup : Coffee Bean ; Ling Zhi

Reishi Ling Zhi Ganoderma Lucidum Gano coffee ©

Pepper

∞

Ź∞Ź

The Coffee Cup presents A view of a good few cuppings

Coffee Tastes for General Roasts
• Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity.
• Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity.
• Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics.
• Colombian Excelso: Like Supremo but sometimes with more intensity.
• Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.
• Colombian Decaf: Swiss Water. Less flavorful than German processing.
• Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma.
• Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor.
• Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma.
• Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose.
• Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma.
• Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste.
• Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma.
• Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone.
• Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste.
• Kona Fancy: Full body, fine aroma, exceptional flavor.
• Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas.
• Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma.
• Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor.
• New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste.
• Panamanian Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts.
• Peruvian Organic: Simple, mild flavor, good acidity and body.
• Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity.
• Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf.
• Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.
• Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance.
• Thai Robusta: Harsh, woody, heavy body, acquired taste.
• Three-Bean Decaf: Typical restaurant or supermarket style decaf.
• Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees.
• Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well

Try to "cup" a good fresh roasted bean today!