Coffee in Ethiopia

Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buni" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". Coffea Arabica was also found in the Harar region quite early, either brought from the Kaffa forests or found closer by. It is entirely possible that slaves taken from the forests chewed coffee berry and spread it into the Harar region, through which the Muslim slave trade route passed.

Ethiopian coffees are available from some regions as dry-processed, from some regions as washed, and from Sidamo as both! The difference between the cup profiles of the natural dry-processed vs. the washed is profound. Washed Sidamo, Yirgacheffe and Limmu have lighter body and less earthy / wild tastes in the cup as their dry-processed kinfolk.

Hand-sorting of natural coffees in Harar.

Ethiopian coffees can vary greatly from lot to lot. It takes A LOT of cupping to find the specific lot of coffee that is superior. MAO Horse imports a lot of coffee, but each year one specific "chop" (lot number) out-cups the others. Since lots differ in character, and I do so much to find the best lot, we are now listing the Lot Number in the description of the coffee. When I find that coffee, I buy the majority of the year's coffee immediately, leaving a small opening in case any other good lots come along later in the season. But my experience has been that early shippings of the DP Ethiopians are often the best of the season, in contradiction to many other origins where the earliest are often underdeveloped, lower-grown coffees and the mid-crop pickings are better. Organic supplies have been good, and a few lots have been outstanding.


Typical Ethiopian coffee land.

A brief word about the grading of Ethiopian Coffees: The top grade Ethiopian washed coffees (Yirgacheffe and Sidamo, usually) might bear a Grade 2 or 3, dry-processed will be 4 or 5 by nature of the preparation method. Oftentimes, a Grade 4 will be marked grade 5 to save on taxes and duties. The whole system is very unreliable and seemingly arbitrary. But we judge coffee by cup quality via blind cupping: not the marks of the bag. Expect uneven roast color from even the best of the dry-processed coffees. Even roast color is not necessarily a mark of high cup quality. PLEASE NOTE: Some Ethiopian dry-processed coffees are hand prepped and dried in the sun - so watch out for rocks! There can be small stones and dirt clods in the coffee that you need to cull out before roasting and definitely before grinding as these can jam a grinder. A ground up dirt clod can foul an otherwise lovely pot of coffee. (In wet processed coffees the stones fall out in the water channel but in dry processed coffees, small stones can escape detection and make it all the way through to the final bag.) Expect uneven roast colors from dry-processed Ethiopian coffees.

COVA kafe

It broods is born in the 1817 to side of celebre the theatre "Scale". Founded from Antonio It broods, a soldier of Napoleone that had made its "first crews" like offelliere in Gallery De Cristoforis. Immediately it becomes place of encounter of after theatre of famous artists, writers, musicians, university professors, men publics. Customers most special in fact that one of the old one Brood: schiumata, lambiccata and aristocratic, that it loved to collect itself in order to comment works and rappresentazioni, to discuss about history and politics, drinking a coffee and tasting delicious tartlets. Meeting of mondanità and bloomed conversations, in the sighs of the violini and the vellutate modulations of the flauti, around its tables centellinavano cocktails and was collected "to make Italy to us". Protagonist of the Five Days of Milan the patriots assembled themselves here who had to lead to the hunting of the alien (March 1848).
The strafing of 1943, during the Second World war, hits also "Broods" and the theatre "the Scale". But to Cova rebirth air is breathed, of joy and in 1950 celebre the Coffee is moved in via Napoleone Mount. By now fashionable meeting, of art, job and pleasure, where a lukewarm and mild climate is breathed, place of encounter not only for the from Milan ones, but for international customers, where express or a cup of sorseggiata tea a lot comfortably in a neoclassico drawing-room, becomes protagonist of a life style peels.
In years ' 90, its tradition in various Countries Broods door, meeting new cultures and "landing" until in Asia. In 1994 Cova it subsequently inaugurates to Hong Kong its first Cafeteria-Restaurant and some "boutiques" of the cake, conquering in short time the East with its traditional cakies and a service impeccably "made in Italy". To the inside of one of the centers it trades them larger of the world, in an enormous complex of modern and technological architecture, Broods proposes its unmistakable one expressed, becoming endured an institution. Immediate the happened one also delle proposed that it offers negli omonimi restaurants, prescriptions della better Italian kitchen, served in an atmosphere that recalls the from Milan atmosphere del Cova.

From 1997 Cova it every day navigates to edge of nine "jewels" to five stars of the famous company American Celebrity Cruises, ultramodern ocean-going liners equips you of comfort, you space and details without previous. Between the ambient infinites that they send back to authentic cinematographic atmospheres and while they furrow the tropical seas from the Caribbeanses to Mexico, the South America until the extreme North or between the ghiacciate docks of Alaska, the passengers find to the Coffee Brood the pleasure of a cappuccino prepared for art rule.

Nel 21° century, still great cosmopolita meeting, al center della fashion and degli events, interpreter of Milan in continuous development, Broods offers multiple services to highest level, cures nei details to you. Protagonist with its catering to the inside of most famous ateliers, with refines to you coffee break for business men of the high finance, like for fiabeschi weddings or unforgettable ceremonies, Brood preferred the more important moments of the international jet-set. From the expert hands of its masters pastry cooks and following faithfully ancient prescriptions, It broods giornalmente realizes sweet inimitabili, tartlets, praline and Bon Bon, only choosing ingredients of first quality, offering a rich assortment of refinements.
Chosen from most famous it lodges in order to give small delights to the own hosts and to cheer their stay, with infinite varieties of praline, personalized purposely upon request. From its modern laboratory therefore like from its unit confection, ideas are born every year new that interpret the tendency of the moment and more cakies of the life are tied therefore to the more traditional occasions and meneghina. In the heart push-button of the historical center, in Milan, understood them of the fashion and the finance, It broods remains a miliare stone, immutata in its tradition, but in continuous evolution, witness of as the best customs resist in the time.

Chocolate Beans

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Dark Chocolate Covered Coffee Beans
What more could you ask for than getting great tasting Dark Chocolate Covered Espresso Beans at the best prices available on the market. These chocolate beans come in a sizable 11 pound box. Coffee Houses use our beans regularly Their customers love them, you'll love them too.





White Chocolate Covered Coffee Beans
Another Fan loving' flavor rich, chocolate covered espresso beans. The white chocolate covered espresso beans offer excellent taste throughout the smooth chocolate and fresh coffee bean. These White Chocolate Covered Coffee Beans come in 11lb box and can only be found through USBest.inc at such a great price.




Marble Chocolate Covered Coffee Beans
Such a color expression these marble chocolate coverd coffee beans display. Its not about the white or dark, it is the color, the taste, and the simple love of Chocolate covered espresso beans that keep them comin back for more. These Marble chocolate beans come in an 11lb box.

History of Chocolate

The origins of chocolate can be traced
back to the ancient Maya and Aztec civilisations in Central America, who first enjoyed 'chocolatl'; a much-prized spicy drink made from roasted cocoa beans. Chocolate was exclusively for drinking until the early Victorian era, when a technique for making solid 'eating' chocolate was devised. Throughout its history, whether as a cocoa, a drinking chocolate beverage or confectionery treat, chocolate has been a much sought after food.

The story of cocoa begins with cocoa trees, which, for thousands of years, grew wild in the tropical rain forests of the Amazon basin and other tropical areas in Central and South America. Hundreds of years before cocoa was brought to Europe, the Maya Indians and the Aztecs recognised the value of cocoa beans both as an ingredient for their special drink and as currency.

The History of Chocolate Chip Cookies

A Brief History of Cookies

The word 'cookie' is derived from the Dutch word 'koekje', which meant "small or little cake." The word 'biscuit' (which is what a cookie is called in some countries) comes from the Latin phrase 'bis coctum', which means, "twice baked."

Apparently, the first historic record of 'cookies' was describing their use as 'test cakes.' What happened was a small amount of cake batter was baked once in order to test the temperature of the oven. Then rather than waste the batter, it was baked again along with the larger (apparently more preferred) cake, and it would often come out crispy.

However, before the end of the 14th century in Europe, cookies were appreciated in their own right, and could be bought.

Before the end of the 17th century, cookies were an established epicurean delight on both sides of the Atlantic, and had begun to be embellished with extras -- like almonds and various spices.

The indispensable cookie had taken its place in the cupboards (and hearts!) of Americans.

Now, Onto the History of Chocolate Chip Cookies...

In about 1930, a dietitian who owned a tourist lodge was cooking and baking for her guests (and her skill was already widely known!).

Unfortunately, she ran out of the baker's chocolate she needed for the chocolate cookies that were on the menu. She hurriedly substituted a chocolate bar -- cut up into tiny pieces -- assuming they would melt. They didn't -- they just softened, instead.

And the chocolate chip cookie was born.

This history of chocolate chip cookies is still alive today, because that woman struck a deal with the manufacturer of the particular chocolate bar she'd used that day: he would print her recipe on his chocolate bar labels, and she would have a lifetime supply of them... which was a good thing because those cookies sure became popular in a hurry!

Afternoon Tea in England

Tea mania swept across England as it had earlier spread throughout France and Holland. Tea importation rose from 40,000 pounds in 1699 to an annual average of 240,000 pounds by 1708. Tea was drunk by all levels of society.

Prior to the introduction of tea into Britain, the English had two main meals-breakfast and dinner. Breakfast was ale, bread and beef. Dinner was a long, massive meal at the end of the day. It was no wonder that Anna, the Duchess of Bedford (1788-1861) experienced a "sinking feeling" in the late afternoon. Adopting the European tea service format, she invited friends to join her for an additional afternoon meal at five o'clock in her rooms at Belvoir Castle. The menu centered around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea. This summer practice proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for "tea and a walking the fields." (London at that time still contained large open meadows within the city.) The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. A common pattern of service soon merged. The first pot of tea was made in the kitchen and carried to the lady of the house who waited with her invited guests, surrounded by fine porcelain from China. The first pot was warmed by the hostess from a second pot (usually silver) that was kept heated over a small flame. Food and tea was then passed among the guests, the main purpose of the visiting being conversation.

The History of Tea

The Legendary Origins of Tea

The story of tea began in ancient China over 5,000 years ago. According to legend, Shen Nung, an early emperor was a skilled ruler, creative scientist and patron of the arts. His far-sighted edicts required, among other things, that all drinking water be boiled as a hygienic precaution. One summer day while visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the near by bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing. And so, according to legend, tea was created. (This myth maintains such a practical narrative, that many mythologists believe it may relate closely to the actual events, now lost in ancient history.)

Europe Learns of Tea

While tea was at this high level of development in both Japan and China, information concerning this then unknown beverage began to filter back to Europe. Earlier caravan leaders had mentioned it, but were unclear as to its service format or appearance. (One reference suggests the leaves be boiled, salted, buttered, and eaten!) The first European to personally encounter tea and write about it was the Portuguese Jesuit Father Jasper de Cruz in 1560. Portugal, with her technologically advanced navy, had been successful in gaining the first right of trade with China. It was as a missionary on that first commercial mission that Father de Cruz had tasted tea four years before. The Portuguese developed a trade route by which they shipped their tea to Lisbon, and then Dutch ships transported it to France, Holland, and the Baltic countries. (At that time Holland was politically affiliated with Portugal. When this alliance was altered in 1602, Holland, with her excellent navy, entered into full Pacific trade in her own right.)