Cuban Reserva Limitada (Whole Bean) 12 ounce
Whole Bean
Whole Bean
Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee’s history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain. Drawing on interviews and the lives of people working in the business—from pickers and roasters to coffee bar owners and consumers—this book brings a compelling human side to the story. The authors avoid romanticizing or demonizing any group in the business. They consider basic but widely misunderstood issues such as who adds value to the bean, the constraints of peasant life, and the impact of climate change. Moving beyond simple answers, they represent various participants in the supply chain and a range of opinions about problems and suggested solutions in the industry. Coffee offers a multidimensional examination of a deceptively everyday but extremely complex commodity that remains at the center of many millions of lives. Tracing coffee’s journey from field to cup, this handbook to one of the world’s favorite beverages is an essential guide for professionals, coffee lovers, and students alike.Contributions by: Sarah Allen, Jonathan D. Baker, Peter S. Baker, Jonathan Wesley Bell, Clare Benfield, H. C. “Skip” Bittenbender, Connie Blumhardt, Willem Boot, Carlos H. J. Brando, August Burns, Luis Alberto Cuéllar, Olga Cuellar, Kenneth Davids, Jim Fadden, Elijah K. Gichuru, Jeremy Haggar, Andrew Hetzel, George Howell, Juliana Jaramillo, Phyllis Johnson, Lawrence W. Jones, Alf Kramer, Ted Lingle, Stuart McCook, Michelle Craig McDonald, Sunalini Menon, Jonathan Morris, Joan Obra, Price Peterson, Rick Peyser, Sergii Reminny, Paul Rice, Robert Rice, Carlos Saenz, Vincenzo Sandalj, Jinap Selamat, Colin Smith, Shawn Steiman, Robert W. Thurston, Steven Topik, Tatsushi Ueshima, Camilla C. Valeur, Geoff Watts, and Britta Zeitemann
Finca San Antonio lies near Municipality of Villa Canales in the mountains of Central Guatemala. Coffee is planted out over 91.5 hectares – much of which is steep, mountainous terrain, meaning all work is carried out on the farm by hand. The coffee grows in the shade of a diverse mix of native trees. Finca San Antonio has been organic certified since 1992 and as such uses no chemicals or pesticides. The farm produces its own organic fertilizers using vermiculture (worm farms) and left-over coffee pulp, leaves, remnants from pruning, cow dung etc. Finca San Antonio also operates its own organic weed control – based on a combination of shade cover, good plant density, weeding by hand and thick ground coverage with organic mulch. San Antonio is haven for native flora and fauna, and is an excellent spot for bird watching thanks to its extensive natural forest and uninvasive organic farming practices. All of the farm’s permanent workers are provided with housing – equipped with drinking water, electricity and modern bathrooms. San Antonio also runs a school for its employees’ children. The main harvest on the farm runs from November until February. The coffee is picked by hand when it is fully ripe, pulped on the same day, fermented and fully washed. The wet parchment coffee is then moved to the farm’s extensive patios where it dries in the sun until it reaches the optimum humidity level. All of the waste water from the wet mill is treated at the farm’s three oxidation lakes, in order to keep its water courses free from pollution. This coffee is Organic certified.
An in-depth guide to all aspects of coffee: a fascinating history, a directory of the coffees of the world, how to make the different types of coffee drink, and more than 100 classic recipes.
The Lavazza super crema, whole bean, 2.2 pound bag are a premium blend of 80% sweet arabicas and 20% robustas producing a rich, intense flavor with a thick espresso crema that holds up well in cappuccinos and lattes. Super crema can also be used with all other brewing methods for an extremely rich, flavorful coffee.
Specification: 100% brand new and high quality Unibody solid stainless steel construction. Convenient to grip and press. Stainless steel flat base,pressure well-distributed and labor-saving With this prefect pressure you will have a prefect shoot,even pressed espresso grind. Great for tamping fresh ground espresso before brewing. Base diameter:51mm Height:80mm Material:Stainless steel Weight:about 570g Color:Silver Included: 1x Coffee Tamper
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