Friday, July 2, 2010

Vermont Coffee Roaster celebrates Independence and African Coffee Beans

Good morning and Happy Independence Day!

In preparation for the 4th of July weekend, we here at Vermont Coffee Roaster Brown and Jenkins are celebrating our love of freedom, and our connection to the rest of the globe. Since our coffee blog is currently on a world tour of coffee beans, we will salute Uncle Sam and continue our blog tour from the coffee beans of Central America to those of the African continent.

As a gourmet coffee company, having the best green coffee beans to roast is essential. Some of my favorite African coffee beans come from Ethiopia, Kenya and Tanzania; all based on the east coast (for those of you who aren't smarter than 5th graders!). Frankly, Africa is a large continent and there are significant variations in the coffee beans from each country and region.

Ethiopian coffee beans often have a wine like or fruit like acidity. The Ethiopian Yrgacheffe and the Ethiopian Sidamo are grown in the same region. These are full-flavored, mild and fruity.

Kenyan coffee tends to be acidic and sweet. (The acidity refers to brightness and is a good coffee characteristic.) The high altitudes and volcanic soils offer a unique flavor to Kenya coffee beans and virtually no bitterness. The Kenya AA coffee is one of our most popular for this reason.

Tanzania Peaberry is probably one of the most well-known coffees just because that peaberry name sounds so enticing. In a coffee cherry there are usually two beans. In peaberries one of the beans did not form. What's truly important about this coffee bean is its bright and aggressive flavor. While there can be some inconsistency in beans from Tanzania as opposed to the Kenya beans, we've been quite happy with the selection.

As mentioned, African coffees and Central American coffees are at their peak during this time of the year. So enjoy one of these freshly roasted gourmet coffees as you contemplate freedom and fire works this week end. Then, get your self in gear. Next blog we will continue our coffee cruise to the world of Indonesian coffee.

Until our next cup,
Sandy Riggen

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