Buy 100% Pure Kona Coffee

BUY: 100% Pure Kona coffee from Hawaii

BUY: 100% Pure Kona coffee :Hawaii

Coffee is considered to be one of the most popular drinks in the world. It has also become a part of many people’s lives, especially in the corporate world. Due to its goodness, a lot of people depend on it and some have become addicted to it. But, I bet only a few people know the different types of coffee bean used in the coffee we drink every day. So, to help you with that, below are the three types of coffee out of the six thousand types in the world.

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The Robusta beans are considered to be a lower grade kind of coffee. It was first discovered in the Democratic Republic of Congo while it was growing naturally in the area. This coffee is used to produce a lower-priced coffee blend. However, though Robusta is a lower grade, it is commonly known for its strong flavor that it gives a natural kick in every coffee. The reason for this is because of its high caffeine amount and astringent flavorings.

100% Arabica Coffee Beans

Arabica, though a bit expensive, covers 60% of the coffee production in the whole world. This type of bean is considered as a higher grade than Robusta due to the fact that it can be used on its wholesome form or serve as a base of Robusta coffee when it comes to coffee blends. Since Arabica contains a very delicate flavor, it is commonly used as add-ons on the flavorings of coffee blends. Apart from that, it has various tastes too; depending on which place it has been grown. For example, in the Central and Southern part of America, Arabica is used mostly for breakfast blends due to its moderate aroma and body. This bean is also considered as a gourmet coffee because of its aromatic properties, desirable flavorings and the fact that it contains half the caffeine of Robusta. Here is more info about 100% pure kona coffee stop by the website.

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Kona coffee may seem to be smaller in production in the commercial world but it is very expensive and it costs more than the Arabica beans. This coffee grows in Hawaii and has a very powerful aroma. Because of its aroma and the desirability factor, this coffee is rarely blended with other drink flavorings.

History of the Coffee Bean

According to recorded history, the plant was discovered in Ethiopia by a goatherd named Kaldi. During review the plant was found to come from mountainous regions of Yemen. Then by 1500, it was exported to the rest of the world through the port of Mocha in Yemen. The cultivation happened near Chikmagalur, India in the 1600’s. The act of cultivation in Europe and outside of east Africa/Arabia was 1616.

Beginning cultivation of Java in 1699 and cultivation in Caribbean Cuba, Hispaniola including Haiti and the Dominican Republic, Jamaica, Puerto Rico accrued 1715 to 1730. Cultivation started in South America 1730 and in Dutch East Indies 1720. The plants were introduced in the Americas around 1723. The original  roasted seeds were purchase on the retail market in Pittsburgh by 1865.

South America Coffee Bean Production

The bean belt represents the 20 largest producers (2011). South America is now responsible for about 45% of the world’s total exports with most of this grown in Brazil.

Processing of Kona Coffee Beans

When the fruit is ripe, it is almost always handpicked, using either “selective picking”, where only the ripe fruit is gathered, or “strip-picking”, where all of the fruit is removed from a limb all at once. This selective picking gives the growers reason to give their hand picking a certain specification called “operation red cherry” (ORC).

Two methods are primarily used to process berries. The first, “wet” or “washed” process has historically usually been carried out in Central America and areas of Africa. The flesh of the cherries is separated from the seeds and then the seeds are fermented – soaked in water for about two days. This softens the mucilage which is a sticky pulp residue that is still attached to the seeds. Then this mucilage is washed off with water.

The “dry processing” method, cheaper and simpler, was historically used for lower-quality seeds in Brazil and much of Africa, but now brings a premium when done well. Twigs and other foreign objects are separated from the berries and the fruit is then spread out in the sun on concrete, bricks or raise beds for 2–3 weeks, turned regularly for even drying.

BUY: 100% Pure Kona Coffee :Hawaii

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