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Coffee legends

Coffee was born in Ethiopia. It is said that during a forest fire in Abyssinia coffee fields spread a delicious smell similar to the one find in the roasters.

Witnesses of the fire, caught the grains burned by fire, mashed and cooked them to make a drink : coffee was born.

Another legend says that Kaldi, a young Yemen shepherd, saw his goats to eating the fruits and leaves of an unknown tree and noticed that the animals were more agitated. He told the phenomenon to the monks of the nearby monastery, who rushed to go scoop these strange fruits. Dried them and made an infusion. The feverish turmoil that followed was considered a divine revelation

Some history…

In the eighth century both leaves and freshly picked fruits were used in infusions, but it was only in the fifteenth century that the Arabs toasted grains, reducing them to powder to prepare the refreshing drink we know today.

It was in the sixteenth century that coffee conquered the world, the first coffee establishment appeared in Constantinople, then the Venetians brought the precious nectar to Europe. In 1654, opened the first café in Marseille and then other cities followed the example. In Paris was the Italian Francisco Procopio dei Coltelli that opened in 1702, its own establishment, “Le Procope”, which can still be visited today. It was a meeting place where great thinkers, artists and writers, gathered to relax, have fun and exchange ideas.

…and botany

There are over sixty varieties of coffee (Coffea). This plant belonging to the Rubiaceae family can live up to 40 years and can reach 10 meters height, but in plantations, one keeps it to three meters. Its flowers are white and scented, its leaves are arranged in pairs and remain green all year. The coffee plant has flower and fruit at the same time. Its many flowers evoke the scent of jasmine, are pure white or pink and grouped into “bouquets”. The fruit reaches maturity from 8 to 12 months (6 to 10 months to certain species) and is initially green becomes yellow and finally is crimson red, has an average of 1.7 cm and it’s divided in two parts, each one with a seed.

The coffee tree is divided into two species :

The Robusta coffee

Very common in Africa, grows below 800 meters, it is strong in caffeine, but has less flavour than Arabica.

The Arabica coffee

From the Abyssinian plateau in Ethiopia, grows between 800 and 2000 m above sea level, represents 70% of world production, has a high caffeine content and a very good taste.

Some of the great Arabica coffee

The Colombia Excelso

Coffee beans grown 1800m above sea level, in the central mountain range of the province of Antioquia in Colombia is characterized by a slightly caramelized flavour. The French enjoy its softness and acidity.

The Costa Rica

Cultivated by hand on the slopes of volcanoes, the coffee is manually separated. Full-bodied, rich in flavour and slightly acid.

The Santos Bourbon

Grown in the highlands of Minas Gerais, Brazil, it’s soft and relaxing.

The Maragogype from Nicaragua

Thick coffee beans, grown in the northern mountains and slightly acid.

The Haiti 5x

Café rare, produit en très faible quantité. Tasse extrêmement douce et aromatique. Sans acidité.

The Moka Sidamo

Exceptional quality Arabica, without any chemical treatment and separated by hand, has a very low caffeine content, intense flavour and is slightly acid.

The Kenya AA

Coffee grown at very high altitudes, separated manually, rich and very flavoured, it is one of the best coffees in the world.

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