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Immerse yourself in two origins that make traveling!
The origin of coffee
The history of coffee begins in 850 AD, so it is the discovery of the Khaldi shepherd. He used to walk his goats in the fields to feed them with plants. According to Khaldi legend, the goats consumed coffee cherries and were agitated. Indeed, coffee is a stimulant and, with high consumption, we feel restless.
This shepherd had made the decision to bring his coffee to the monks of the city to tell them his famous discovery. The monks then consumed their turn to stay awake and to pray ...
The birth of roasted coffee, a legend? The monks, heavy consumption, would have eaten coffee cherries and spit out the stones, which would eventually reach the fire. The grains had a very good smell in contact with the flame and immediately aroused the curiosity of his monks, and so the roasted coffee was born ...
Okay, but what is the pure origin of the coffee cherry? We tend to be wrong, since it is about Ethiopia! It was in this country that was the first coffee plant, the Koffea Arabica. Her leaves were consumed through an infusion.
And Yemen in this whole story? The Yemenites reportedly took Ethiopian seedlings for a roasted coffee business in Harrar, a trading post. This is how coffee colonization takes place from country to country from Yemen, via their port of embarkation, Mocha.
Our pure origin coffee will be accompanied by an intense acidity and at the same time complex, while being underlined by a pleasant softness. Light body and floral taste in a cup, Ethiopia is one of the most fruity coffees in the world. Aromas of citrus, floral and chocolate: We have a perfect balance in cup. This coffee will be perfect for both espresso and Slow Coffee.
Kenyan producers are usually smallholders (2/3 have an average of 300 shrubs and produce about 1000-1500 kg of cherries per year, the remaining third own what is known in the parlance of "Estates" ) or micro Estates) which are grouped into cooperatives.
The cooperatives are in charge of the preparation of the coffees, after reception of the cherries freshly harvested by the producers. It is important to clarify the singularity of Kenya in terms of green coffee preparation. Kenya has indeed inherited from the British one of the most successful preparation methods (in terms of cup quality). This process, known as "Kenyan washing" or "double washing", is part of a real national know-how. Combined with varieties (SL 28, SL34, Batian, Riuru 11) developed for their adaptability to the terroir, this method of preparation has given Kenya one of the most prestigious places in the universe of specialty coffees, with coffees quality for many years already.