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? 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!

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

Best Coffee the Story.

Best Coffee the story :Legend has it that Kaldi found his goats eating the bright red berries from the dark leaved little shrub. The goats began jumping, rolling and bouncing. Kaldi shared his discovery with local Holy men who styled a drink by boiling the husked berries. Fuelled by the drink, Kaldi and the holy men realized that they now had extra wonderful energy. Later, a particularly curious and smart Holy man, liked to use the sweet aroma of the burning coffee branches and berries as incense. Inspired he pulled the charred berries from the burner, whacked them between rocks till they where ground down to a powder and prepared a black beverage. This liquid "Black Gold" was the first coffee.

Best coffee in the morning.

Best Coffee, which was traditionally drunk at home in the morning, has now become a firmly established part of daily life, work and leisure. The rapid development of coffee houses, coffee bars and specialty shops has helped cultivate consumers’ taste for gourmet coffee. Yet total Canadian demand has increased only slightly, as one product has been substituted for another. In terms of value, however, the Canadian market’s growth still partially depends on high invisible supplies and fluctuations in the world price of coffee. But by integrating their operations, systemizing and adding greater value to products and services, industry players are now better able to manage their profit margins and can avoid having to pass on to consumers too quickly the sudden fluctuations in the costs of their supplies.

Best Coffee ; Wee goat eats coffee.

Best Coffee stories: The actual discovery of coffee is vague, however most accounts point to a quaint legend of a wee goat and his herder Kaldi during the 1400's. Kaldi noticed his goat acting more lively than usual. Kaldi looked over to see some of his goats chewing on dark shiny green leaved bushes heavy with red berries. Curious, he plucked a few berries for himself and after enjoying many of them, noticed his energy increase substantially. He took the berries to a local holy place where the Holy man boiled the berries in water and produced an aromatic but bitter liquid, which when drunk acted as a stimulant and warded off drowsiness and fatigue. So many stories are now told of Kaldi it gets hard to find the first one.

Best coffee planet wide ; Master roasters ; TCS newswire ;

A situation occurred in Europe which was responsible for the spread of coffee world wide. King Louis XIV of France was an avid coffee drinker. He also was use to getting his way. As with most the trading going on during the 1700's, the Dutch were the sea traders which did most the transferring of goods around. Being how England, Spain, and France were always arguing with each other, the Dutch being neutral seem to get use of the sea lanes without being attacked. It is said; King Louis XIV called in a favor from a Dutch trader and wanted him to supply him with a plant. This Dutch trader obtained a plant form either Mocha or Java, Both were on his itinerary and he managed to bring one back to Holland. The odds are very good that it came from Java where stealing a live plant or a fertile seed from Mocha would get you killed or at the very least, cause the loss of docking rights. From Holland cuttings from the single coffee plant went to Paris.

Contact DataLive

• Roast The measure of quality. Roasting temperatures and durations are critical.

COFFEE ROASTS

Naming coffee by the way it is roasted is quite common. Although there is a scientific side to roasting coffee, there is also a story side. bean roast.

Like drinking one type of coffee, there are whole ethnicities which went form cradle to grave drinking one type of roast. Many of these names reflect the country which this roast was prevalent; French roast, American roast, and Italian roast, Java roast. As people 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 simply a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else which is cooked, there is a chemical reaction. The characters of the various coffee beans change. The longer the coffee has bean is cooked (ha), the more the chemicals change the character. This chemical reaction creates the various different compounds which change the quality and taste.

The degree of roast and the roast name, simple describe how much the bean is roasted. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets the longer it was roasting. However, roasting the coffee bean isn't a simple mater of sticking it in a device and roasting 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 meaning heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of “heat of hydration’ during cement curing or as detergent does if you hold it wet.

Depending upon the reaction desired, the coffee roasting creates the "essence of the coffee bean." The essence of the coffee bean is seen as the coffee oils. Later, coffee oils became coffeeol. These are oils however, they also are water soluble. Regulating the roasting procedure produces more or less of the coffee oil for a given coffee bean. 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

The Best Coffee Coffee is best.

Coffee-Coffee


Coffee beans have bean eaten raw for centuries in Ethiopia and Yemen. An excavation in the Ethiopian highlands where coffee grows wild indicates human gathers have been eating coffee berries over a hundred thousand years. The fleshy pulp around the coffee bean in Ethiopian coffee has high sugar content. Being sweet, being nutritious the seeds nuts, grapes and berries being generally eaten by humans for over a million years.
Ugandans were noticed chewing dried coffee beans when the first explorers from Europe were searching for the origin of the Nile River. Green coffee beans were ground up and mixed with fat, then made into small balls, which were eaten by travelers on long journeys. Some say this is the first trail mix.
Stories in the Southern Arabian Peninsula known as Yemen where Europeans first found the coffee plant cultivated support the coffee bean being traded in early 800 BC. Facts support trade between Yemen and Ethiopia during this time. Knowing the coffee berries reacted when ingested by themselves, it would be logical that those early traders would attempt to trade this item. Additionally, evidence does not support the coffee plant would grow wild in Yemen but was cultivated instead. Although, it is possible that a lost larger size bird could have carried the coffee berries that far, it is not likely.
No specific historic event is involved in coffee arriving in Southern Arabia but Ethiopia did invaded Southern Arabia in 525 AD. Many speculate that coffee could have been introduced to Arabia at this time. Some historians say coffee was introduced into Arabia by slave traders who raided Africa as early as 1000 BC.
The two things that support the theory that coffee spread very early in civilized trade are coffee's affect on people and many old Arabian stories.

Contact Datalive@gmail.com