Kopi LuwakThe Palm Civet or marsupial luwak of Indonesia a tree climbing animal that ranges in weight from three to ten pounds uses it's sense of smell and eyesight to seek out it's favorite treat the ripest coffee cherries. The Palm Civet or Luwak passes the cherry through the digestive track where the beans exit the animal basically intact. The beans are then patiently harvested from the forest floor near coffee plantations carefully cleaned and roasted.
The beans are usually given a light to dark roast to avoid destruction of the complex flavors which have developed through the process. This unique processing is said to give the resulting coffee a rich, heavy flavor with some hints of caramel or chocolate. Some other words used to describe this cup of joe by those fortunate enough to try it have been earthy, musty and exotic with syrupy body and smooth flavor. The University of Guelph did a study in which they examined the chemical and physical properties of the Kopi Luwak coffee bean and compared them to that of a regular coffee bean. Their results are quite interesting. They found the unroasted Kopi Luwak coffee beans had more red and yellow tones than a Columbian coffee bean. They also found the Kopi Luwak gourmet coffee bean to have less total protein, less bacterial count, some pitting on the surface of the coffee bean and different compounds. This may explain why the Kopi Luwak coffee is said to be less bitter and have a different aroma than other gourmet coffee.
Although this gourmet coffe's exact date of discovery is not known. The strange origins of this rare gourmet coffee make it labor-intensive and time-consuming to produce. Gourmet coffee lovers are willing to pay a premium for this rare and exotic blend and consider it worth the effort and trouble involved. Here is your chance to be among the few who have tried Kopi Luwak coffee. We have been able to secure a small quantity of Kopi Luwak coffee at a substantial discount and once sold out we do not know when we will be able to procure more.
Oprah Drinking our Kopi Luwak
Le Whif is a new delicious approach to eating by breathing. With Le Whif we inhale food like coffee into our mouths and taste it, without chewing or swallow, an experience of flavor without a single calorie. Invented by a Harvard professor David Edwards, in collaboration of students, designers, engineers and entrepenuers working in Edwards Art Science Labs centered around Le Laboratoire in Paris, Le Whif contains hundreds of milligrams of tiny food particles.
When placed Le Whif between your lips and breathe gently, the particles are picked up by the air stream,enter your mouth and fall onto your tongue. You puff, as if to breathe and suddenly you have an experience of flavor.
Le Whif coffee offers a breathable coffee powder with the amount equivalent to a very light espresso. Where whiffing will go next? A completely new coffee experience! Whiffing coffee takes caffeine tablets to whole new level of taste and fun. Pull out Le Whif anywhere during the day and whiff coffee, a delicious taste, with a kick of caffeine. An espresso shot without the cup!
Harvests of the World, Inc
Introduces its signature coffee
Signature coffee of Harvests of the World, Inc. This coffee is from the best region of coffee of Puerto Rico. It is all Grade A coffee 100% Specialty Grade Coffee, Premium Quality Coffee and Peaberry all Arabica beans. Old arabica varieties give us an edge. The continued role of the Old Borbon and the Puerto Rico Arabica varities in our cultivation along with the introduction of selected new varieties has given us a combination of taste and resilience that fit our climate superbly.
The best single origin espresso in the world - We did not start this rumor, we heard it from our customers. Its 5-tool taste as an espresso and well rounded peformance gave way to its name. We have been honored to be sold in the European market as one of very few single origins fit for blended use in an espresso.
The result of this blend has been an enhanced body profile with a clean cup. It is an opportunity for roasters and consumers to enjoy the traditional Caribbean taste with enhanced character.Quality control is at the top of our priority list.
Taste - Best roasted to a Full City, it offers a great body with pure velvetiness and a strong presence of chocolate tones and buttery taste. Its naturally sweet and with character beyond its balance.
Mt Everest Supreme Coffee
An extraordinary novelty from the realm of snow-capped mountains. It is the only coffee grown north of the Tropic of Cancer. We discovered the Arabica of the most outstanding kind on a small plantation in the district of Nuwakot. Located at the foothills of the Ganesh Himal mountain chain, the flowing waters of the Trisuli river vivify this area. This coffee was a planted just recently in one of the regions at this latitude sheltered from frost. The local buffalo pastures naturally ferment the coffee, which gathered from November to January. The beans are exclusively sun-dried. Espresso sensory analysis unveiled a striking and completely unexpected outcome. The coffee’s magnificent consistency and singular structure bestow precious perfumes of cocoa and candied orange, which melt into exquisite and sustained notes of ginger. very possibly, one of the world’s finest coffees.
Description: Superior quality snow water washed shade grown/organic/sundried green beans from the Himalayas.
100% hand sorted and cleaned, based on Caturra varietal grown at an altitude of 2200-2400 feet above the sea level. Acidity:Light Body: Soft-smooth Flavour: Floral/cinnamonRoast: Medium