Coffee varieties are the subspecies of coffee that occur by natural selection and by selective breeding. Disease resistance, yield and flavor vary from variety to variety. Variety or breed selection is critical to the planter as he or she must pick the optimal variety for altitude, sun or shade, soil conditions and climate. Regarding coffee […]
Read More...Archive for the Organic Coffee Category
Colon Cancer Treatment with Coffee
By Tim Thompson on Wednesday, August 19th, 2015 | No Comments
Coffee has many health benefits in that diseases like type II diabetes, Alzheimer´s disease, Parkinson´s disease and various cancers can be reduced in frequency by drinking coffee every day. Four years ago we wrote that more organic coffee can lead to less colon cancer. It turns out that one of the antioxidants obtained during the […]
Read More...The Death of the K Cup
By Tim Thompson on Thursday, August 6th, 2015 | No Comments
Are we going to see the death of the k cup? Keurig, the maker of single serve coffee saw its stock drop 30% after reporting diminishing sales. Fortune reports as Keurig sales plunge. In releasing its third quarter earnings after the market closed on Wednesday, Keurig Green Mountain GMCR -29.95% announced some bad news: it’s […]
Read More...Golden Triangle Shade Grown Coffee
By Tim Thompson on Monday, August 3rd, 2015 | No Comments
Times are changing in the Golden Triangle, the region in Southeast Asia famous for growing poppies for heroin. Farmers are switching to coffee! Voice of America reports the some farmers drop poppies for coffee beans in this region and why. For 54-year-old farmer Long San, growing opium makes simple economic sense. He started planting poppies […]
Read More...Coffee Borer Beetle Thrives on Caffeine
By Tim Thompson on Wednesday, July 15th, 2015 | No Comments
A constant threat to coffee production is an infestation by the coffee borer beetle. This insect burrows into the coffee bean and lays its eggs. The larva thrives by eating the bean after it hatches. The coffee borer beetle is not bothered by the caffeine in the coffee bean although caffeine is essentially poisonous to […]
Read More...What Are the Benefits of Cold Brew Coffee?
By Tim Thompson on Thursday, July 9th, 2015 | No Comments
We recently wrote about a new craze in the coffee world, bottled cold brew coffee. Today we ask, what are the benefits of cold brew coffee? The Washington Post wonders the same and poses the question, why you should be drinking more cold-brew coffee. [T]he cold-brew process swaps piping hot water for room-temperature water, and […]
Read More...Does Organic Coffee in a K Cup Make Sense?
By Tim Thompson on Tuesday, July 7th, 2015 | No Comments
Keurig Green Mountain is coming out with a new product line, organic coffee in K cups. Our question is if organic coffee in a K cup makes any sense. People drink organic coffee because they like the taste and aroma of high quality coffee, they like the idea of a pure produce free of unnecessary […]
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What Is Chicory Coffee?
By Tim Thompson on Tuesday, June 30th, 2015 | No Comments
If you have visited New Orleans there is a good chance that you have tasted chicory coffee. What is chicory coffee? Chicory coffee contains the root of the chicory plant. Chicory grows wild in Europe and has adapted to North America and Australia. Roasted and ground chicory has a flavor similar to coffee so when […]
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What Is Nitro Coffee?
By Tim Thompson on Friday, June 26th, 2015 | No Comments
Nitro coffee is ice cold coffee, slightly bubbly, on tap. People have likened its appearance to a glass of Guinness on tap. The coffee is treated with nitrogen, or carbon dioxide, under pressure and chilled in a keg. Those who have tried it say that nitro coffee is sweeter and less acidic than other cold […]
Read More...Bottled Cold Brew Coffee
By Tim Thompson on Wednesday, June 17th, 2015 | No Comments
A refreshing summer drink is cold brewed coffee. Cold brewed coffee is about two thirds less acidic than espresso or percolator coffee. It has to do with extracting caffeine and healthy antioxidants but less acid using a slow, cool extraction process. Basically the coffee just diffuses out of the ground beans over a few hours. […]
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