November 22nd, 2011 | Uncategorized
By Bobby Castro
The flavors of the Costa Rican palate are wholesome and simple to prepare. Most of the spiciness associated with Latin American food is absent in Costa Rican preparations. Oftentimes, the food is blended in a pot, making for a large blend of flavors in one serving. The following are some of the favorite preparations in the Costa Rican menu.
The Gallo Pinto. This concoction is a mixture of rice and beans together with a little cilantro or onions. This is most often served as breakfast but can also become lunch or dinner fare.
The Casado. Literally, the name of the dish means “married” and is often served as lunch in Costa Rican dining tables. This is a dish comprising of rice and beans with either meat, chicken or fish. The whole meal is completed with a salad and fried plantains.
The Plato Del Dia. Known as the plate of the day, this is the special served in many dining places. Most often, the Plato Del Dia is a Casado, but would either have the meat or fish selection of the day. Served with a natural juice drink for a complete meal.
The Salsa Lizano. While not a meal, this is a basic condiment in every Costa Rican meal. This is a mild vegetable sauce that is slightly sweet and a dash of curry. Considered as the national equivalent for ketchup and is good on practically any cooked meal.
There are also many unique beverages in Costa Rica. Examples are as follows:
Refrescos. These beverages are made from fresh fruit with differing mixtures, such as guanabanana, sandia/watermelon, mora/blackberry, fresa/strawberry, granadilla/passion fruit with sugar and either water or milk.
Guaro. This national drink is made from fermented sugar cane. This is very similar to vodka and is taken with water and lemon. Do be careful as fermentation may lead to some form of stomach discomfort because of hygiene practices in the preparation.
Coffee. Depending on where harvested and made, Costa Rican coffee is amongst the best in the world. One of the best is the roasted beans ingested by the civet cat, providing a rich blend that cannot be found anywhere else in the world.
Other Drinks. The Horchata is a cinnamon flavored corn meal drink similar to oatmeal but drunk. The Limaza is a beverage made of seeds used to treat indigestion. The Fresco de Frutas is a fruit salad floating on a base of cola and water, which is perfect for warm days down in Costa Rica.
About The Author
Bobby Castro is the online editor at Gringos, where he has published a number of articles about moving to Costa Rica and many other topics.
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November 22nd, 2011 | Uncategorized
By Bobby Castro
The flavors of the Costa Rican palate are wholesome and simple to prepare. Most of the spiciness associated with Latin American food is absent in Costa Rican preparations. Oftentimes, the food is blended in a pot, making for a large blend of flavors in one serving. The following are some of the favorite preparations in the Costa Rican menu.
The Gallo Pinto. This concoction is a mixture of rice and beans together with a little cilantro or onions. This is most often served as breakfast but can also become lunch or dinner fare.
The Casado. Literally, the name of the dish means “married” and is often served as lunch in Costa Rican dining tables. This is a dish comprising of rice and beans with either meat, chicken or fish. The whole meal is completed with a salad and fried plantains.
The Plato Del Dia. Known as the plate of the day, this is the special served in many dining places. Most often, the Plato Del Dia is a Casado, but would either have the meat or fish selection of the day. Served with a natural juice drink for a complete meal.
The Salsa Lizano. While not a meal, this is a basic condiment in every Costa Rican meal. This is a mild vegetable sauce that is slightly sweet and a dash of curry. Considered as the national equivalent for ketchup and is good on practically any cooked meal.
There are also many unique beverages in Costa Rica. Examples are as follows:
Refrescos. These beverages are made from fresh fruit with differing mixtures, such as guanabanana, sandia/watermelon, mora/blackberry, fresa/strawberry, granadilla/passion fruit with sugar and either water or milk.
Guaro. This national drink is made from fermented sugar cane. This is very similar to vodka and is taken with water and lemon. Do be careful as fermentation may lead to some form of stomach discomfort because of hygiene practices in the preparation.
Coffee. Depending on where harvested and made, Costa Rican coffee is amongst the best in the world. One of the best is the roasted beans ingested by the civet cat, providing a rich blend that cannot be found anywhere else in the world.
Other Drinks. The Horchata is a cinnamon flavored corn meal drink similar to oatmeal but drunk. The Limaza is a beverage made of seeds used to treat indigestion. The Fresco de Frutas is a fruit salad floating on a base of cola and water, which is perfect for warm days down in Costa Rica.
About The Author
Bobby Castro is the online editor at Gringos, where he has published a number of articles about moving to Costa Rica and many other topics.
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November 22nd, 2011 | Uncategorized
By Harry Price
We all know that grapes are the prime ingredient for making wine, but did you know that there are different kinds of grapes for different kinds of wines? There are specific grapes used for making white wine and red wines. Read through and learn about a few of them.
Grapes that have colors that range from clear to straw are used in making white wines. These types of grapes, after some time when oxidation happens, become orange tinged. The following are examples of grapes used in making white wines.
1. Chardonnay. This grape is the most common type used in making Champagne. It is a grape that is easily grown anywhere in the world because of its adaptability to any climate. Chardonnay is fermented in oak barrels, this is why wines produced from this grape usually have oak flavors. The oak flavors may also be due to the oak chips and oak essences that are added during the fermentation process.
2. Riesling. This type of grape is grown in Germany. It is rare to successfully grow this grape outside of Germany because it demands specific growing conditions. Wines produced from this grape usually sweet although occasionally you can find some that are dry.
3. Sauvignon Blanc. This is the grape used to make the very famous Bordeaux blanc. This grape is known to produce wine that is characteristically acidic, grassy and dry. Some wines made from this grape also have hints of oak flavors.
Grapes that used in making red wine have colors that range from red to purple. Grapes that are colored blue or purple are younger while those that are orange or brick are aged. The following are examples of grapes used for making red wine.
1. Cabernet Sauvignon. This grape is rich in tannin. Cabernet Sauvignon is grown all over the world but since not all climates allow it to reach full maturity, its flavor varies from place to place. Not all wines made from this grape have a great taste. There are many wines that are made from this grape and all vary in quality and price.
2. Merlot. This grape is low in tannin unlike Cabernet Sauvignon. It produces wines that are deep colored, full bodied, and with hints of prunes or chocolate.
3. Pinot Noir. This is one of the most difficult grapes to grow. This is why wines made from this grape is rare. It is low in tannin and produces wines that are paler and lighter. Flavors of wine made from Pinot Noir vary depending on where the grapes were cultivated and how they were processed.
4. Shiraz. This grape is more commonly known as Syrah. It produces wine that is dark colored, full bodied and very rich in tannin. Wines made from Syrah are usually lighter and fruitier.
About The Author
Harry Price loves wine and he stores his wide collection in a custom wine cellar Orange County. Visit http://www.WineCellarsByCoastalBlog.com/ to get more information about wine cellar design.
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November 21st, 2011 | Uncategorized
By Brent Johnson
What is more important than birthdays? It”s the wedding ceremonies. Weddings come in many kinds and follow specific ceremonies, traditions and arrangements. Unlike birthdays that are usually celebrated annually and untraditionally, there aren”t any other forms of celebrations that are more important than joining 2 people in the tradition of faith and the holiness of matrimony.
It”s in this element that wedding ceremonies should be emphasized fully by providing friends and family who”ll witness the ceremony the best wedding catering services they deserve. Preparing and getting on for the arrangement of a marriage party is not a simple task. Actually this is a challenging task that requires a lot of attention more than the wedding ceremony itself. Weddings usually can take place in churches, in the outdoors and any place else as long as the rite could have a peaceful and beautiful ambiance. But after the wedding, this is where the big day will be celebrated by all to make the event more significant and valued.
Wedding catering is therefore the couple”s best choice in providing their guests the highest pleasure to make everybody”s day more satisfied. The wedding caterer will be responsible for managing everything including the foods, drinks, and desserts and can possibly include the entertainment in the package, sounds and lights, chairs and tables and everything nice to make the party more vibrant and full of life. Based on the choice of the customer, the wedding caterer can also include finding the location for the wedding party, providing the host or disc jockey and can help the consumers with their budget planning.
In this regard, if you”re tasked to find the best wedding catering services, it”s best to find professional wedding caterers that could help you arrange from planning to the production of everything the wedding party needed.
Here are two of the most important roles of professional wedding catering companies which you must maximize.
1. Wedding Arrangement and Planning
Professional caterers aren”t only responsible with the food as most people think. As part of their job, they are also responsible for planning and arranging everything about the wedding ceremony. They can choose the venue for the party and reserve it, help in managing the budget for the celebration with the couple and can even arrange the transportation and the parking for the guests. Right into the party, they can produce an atmosphere that will be enjoyed by the guests so that mingling can be a welcoming event.
2. Wedding Catering Services
Since food is basically the most significant part of the wedding party, the wedding caterer must prepare delicious food that will be loved and savored by everybody as well as children. The professional wedding caterer must know how to prepare foods that are hygienic, healthy and will make the guests smile as soon as it is served on their tables. Wedding catering is nonetheless the energy source of the party because this is where the guests will focus after the tiring event of witnessing the couple getting wed. Ironically, some guests remember what happens in the party more than what happened at the wedding itself because it”s here where they taste the best foods, drank the best wines and met people that became their friends.
So when it”s time for you to prepare for a wedding, make sure you find professional caterers and ask questions about their wedding catering packages in order to get ideas about which one will suit your preference.
About The Author
Visit www.CateringInIndianapolis.com to learn more about Indianapolis wedding catering services.
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November 21st, 2011 | Uncategorized
By Destry Masterson
Ever since Chicken Little people have been crying that the sky was falling. Now with current events, Greek economic collapse, the impending failure of the economy, and the moral deprivation of everyone that lives on earth, possible catastrophe seems quite plausible.
America has just under fifteen trillion dollars of debt. Sooner or later someone is going call on the Federal governments bluff, and all those companies and corporations, living off the constantly printed paper that the government keeps spitting out, are going to find them-selves in a world of hurt and completely of luck.
Economists figure this will cause a chain reaction and will affect everyone in the states. Or the Fed may keep printing money and cause hyperinflation similar to Weimar Germany back in 1920, which caused a sequence of cataclysmic events and eventually the raise of Hitler.
In any case, history shows that huge catastrophe happens. The people that make it out of these disadvantageous time periods are the ones that are prepared.
Not to scare you, but it is very possible that in your life there may be worldwide financial crises. That is just what the economists, sociologist and general populous are saying.
The things that are easy to store are the foods that may not be the most appealing. That is the great tragedy of calamity; you lose a lot of superfluous pleasures from everyday life.
Wheat is a great thing to store. Keeping the wheat in a vacuumed sealed bucket is definitely the best way to go.
You can keep your food preserved for years at a time if you this. Also get a lot of canned foods; these don”t ever go bad… at least not for a good 5 to 10 years.
The only downside to getting canned food is that it is already made, and the possible uses of it are quite limited. So it is best to store up on raw essentials: flower, wheat, corn meal, oats, rice and pasta.
Wheat is the best because it has a lot of good protein in it that will fortify your family and keep you strong during time of hardship. Grains are the most beneficial, for storage purposes anyway.
You will need to get other foods too, and not to mention water. When the government shorts out and everybody is own their own, you can bet that water supply is going to be limited.
Depending on your area and family, will change the amount of water and food you need. Think things through make a realistic plan of how you could survive off your food storage in times of necessity.
About The Author
Destry Masterson is a health and nutrition expert. She publishes articles about health, nutrition, and 25 yr food.
Contact Info:
Destry Masterson – MyOnlineArticleWriting@gmail.com – Twitter: @DestryMasterson
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November 19th, 2011 | Uncategorized
By Steven Hooch
Lager is one of the most popular styles of beer in the world, not to mention that it is easily the most recognisable in terms of appearance. The name refers to a type of beer brewed from malted barley and then stored under low temperatures.
Characteristics of Lagers:
Lagers come in many varieties from pale lagers like the helles to dark lagers like the Baltic porters with experts recommending that these beers be served straight from the refrigerator for the best taste. Also, lagers are the one of the most alcoholic beers in the world with ABV reaching up to 14% of the Doppelbock style from Germany. With their wide variety of tastes, flavours and strength, paring lagers with food means paying attention to its specific type. Thus, pale lagers go well with light foods including crispy and spicy tortillas while dark lagers are best for rich and saucy meals like curries, beef stew and goulash.
Steps to Make Lagers:
If you can brew your own lager at home, then you will have one of the best beers available the whole year-round. Take note that not only are lagers good for drinking but these are also great for cooking dishes like barbecues – double whammy, indeed. Here are the steps to make your own brews.
You should first familiarise yourself with the process of making lagers. The steps like malting mashing and boiling are similar to brewing ales with two major differences – the yeast used is of a different strain and the fermentations are done at a lower temperature for lagers. The lower temperatures during the primary and secondary fermentations allow the yeast to completely metabolise the sugar in the wort.
The steps to making your first batch of lager are:
Make the yeast starter. Pour 1.9 litres of water into a large stockpot and bring it to a approximately 170 degrees Fahrenheit. Stir in 230 grams malt extract and then bring the water to a boil for 10 minutes. Cool the mixture down to 90 degrees Fahrenheit before pouring into a sanitized container. Let the yeast propagate for 2-3 days.
Pitch the above yeast starter into the chilled wort (60 degrees Fahrenheit).
Ferment the wort for 2 weeks, which will be the primary fermentation. The temperature should be according to the yeast being used. After 2 weeks, be sure to raise the temperature to 62 degrees Fahrenheit in a process known as diacetyl rest. (This will aid in complete fermentation, drive off carbon dioxide and allow the yeast to absorb the diacetyl, thus, making for good lager).
Rack the brew into a glass carboy, which signals the start of the secondary fermentation. Decrease the temperature by 5 degrees Fahrenheit every day until the temperature reaches just 35 degrees Fahrenheit.
Lagering then starts. Allow the brew to sit for a minimum of 6 months although it is common for lagering to stretch for 12 months.
Bottle or keg the resulting beer. Follow the steps for bottling ale.
As with other beer styles, you must practice, practice and practice to get the perfect lager in your own home brewery. The good news is that, once you have your first perfect 5-gallon batch of the best beer in the world, the possibilities for enjoying it are virtually endless. Serve the pale to dark beer on its own or serve it with appetisers, meat dishes and desserts – you can rarely go wrong with lagers.
About The Author
Steven Hooch is a leading connoisseur for a variety of fine wines and ales. He has been sharing his insights and reviews for over 11 years striving to provide expert advice and information on a wide range of alcoholic beverages including lager.
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November 19th, 2011 | Uncategorized
By Steven Hooch
Wheat beer can be considered a speciality since its major ingredient is wheat instead of the usual barley. Aside from wheat, it also contains a substantial proportion of malted barley, 60 to 70 percent in many instances. Take note that all German wheat beers regardless of the wheat-barley proportion are top-fermented, a requirement under German law.
Why wheat instead of other grains? Wheat beer is an excellent summer drink, thanks to its clean, clear and refreshing taste. This is because wheat has a lighter colour and milder flavour than barley.
Types of Wheat Beer:
Before brewing a batch of wheat beer, it is important to determine the specific kind. Yes, there are many types of this beer to choose from, such as the following examples:
German Hefeweizens have clove flavours coupled with undertones of fun flavours like bubble gum, banana and vanilla flavours. Hops are used but only lightly while pale malt or pilsner malt is combined with wheat malt.
Belgian Witbiers have a crisp finish with a bit of tartness at the end. Coriander and orange peel add more flavours to the brew while aroma hops add the enticing smell of these white beers.
American wheat beers do not always have the exotic flavours of the Hefewiziens and the Witbiers but instead often have honey and various fruit flavours added.
The choice between all of these types of wheat beer depends on personal preferences. The best way to choose a favourite is to brew one batch of each type and then decide. Better yet, always have one batch ready to quench your thirst!
Basic Steps for Making Wheat Beer:
Keep in mind that this speciality beer is neither harder nor easier to brew than any other beer style. The basic steps are similar, with the ingredients differing from one type to the next. The steps can be summarised as follows:
Steeping the grains in water
Removing and discarding the grains
Stirring in the malt extracts
Putting the mixture to a boil
Adding the bittering hops and continue boiling
Adding the aroma hops and continue on a rolling boil
Cooling the wort and then pitching the yeast
Fermenting the mixture
Bottling
The only major difference in making this speciality beer comes in the form of the liquid wheat yeasts. These are relatively aggressive yeasts so watching that the airlock does not become clogged is critical to making a great batch of wheat beer.
Since the German Hefeweizen is the most popular type, let”s start with its recipe:
5 pounds of wheat dry malt extract or 6 pounds wheat liquid malt extract
Half a pound of flaked wheat and half a pound of flaked oats
1 ounce of Hallertau Hop Pellets for bittering
White Labs 300 Hefeweizen, Wyeast 3068 Weihenstephan
Place the grains in a muslin bag. Heat 2 gallons of water in a large pot until it reaches 160 degrees F. Steep the grains for 20 minutes in hot water and then remove the bag. Stir in the malt extracts and then put the mixture to a rolling boil. Add the hops and continue boiling for one hour. Put 3 gallons of ice-cold water into the fermenter and then pour in the hot wort. Cool below 80 degrees F, pitch the yeast and then attach the cover and airlock. Ferment the brew and then bottle.
With practice, you can improve on the abovementioned recipe and steps for making a wonderful specialty beer.
About The Author
Steven Hooch is a leading connoisseur for a variety of fine wines and ales. He has been sharing his insights and reviews for over 11 years striving to provide expert advice and information on a wide range of alcoholic beverages including wheat beer.
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November 18th, 2011 | Uncategorized
By Adriana Noton
Not many people are going to argue that most drinking water isn”t as pure or clean as it could be for optimum health. Different water products and water stations can be set up in your home to help filter out harmful bacteria for water purification, but within each system is a specific process designed to accomplish this goal. Some methods don”t require a complete water station at all, but can be used in other ways. The end result of each water purification process is water that if free from bacteria, heavy metals and other contaminants you don”t want in your body.
One of the oldest methods of drinking water purification is distillation. With distillation, water is heated to the boiling point, so that the vapour rises up into a condenser. Inside the condenser, cooling water lowers the temperature of the vapour, so it is condensed and stored as distilled water. Distillation removes most contaminants, but some of them, like herbicides and pesticides that have a boiling point lower than water, won”t be removed completely. Distillation is also quite costly compared to other water purification methods, and more time consuming.
Ion exchange is another method of water purification. Ion exchange is typically used as part of a water softener system to remove mineral deposits from household water. A softener is basically a water station that”s set up in your home with polystyrene beads and sodium to remove calcium and magnesium from your water. Calcium and magnesium ions are exchanged with sodium ions to help remove hardness from the water before it is sent in through the plumbing system. Another water purification system may be in place after the water softener to remove bacteria and other contaminants before the water gets to you.
The carbon absorption method of drinking water purification uses either granular activated carbon or solid block carbon to remove unpleasant tastes and odours from your household drinking water. Many chemicals and gases, including chlorine are removed from the water using carbon absorption. Some carbon absorption water products are even capable of removing lead and asbestos from your water. Activated carbon is created with high heat, making millions of tiny pores that eventually trap the particles you don”t want in your water. Microporous filtration is another way particles are trapped and kept out of your drinking water. The three types are depth, screen and surface and the filters are usually part of a larger water station set into your home. It”s important to look into the type of filter in your water product, because each type is good at removing different types of contaminants from the water.
Perhaps the most economical method of water purification is reverse osmosis, which can remove up to 99 percent of all contaminants. Reverse osmosis uses a semi-permeable membrane that water is driven through under pressure, to help remove contaminants. Ultra-violet, or UV radiation uses lamps generating UV light to inactivate microorganisms and sanitize water. UV treatment is often used in the germicidal treatment of water systems.
About The Author
Clean water and healthy living should be affordable and accesible for everyone. Taste the difference with Simpleh2o”s water filtration systems.
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November 18th, 2011 | Uncategorized
By Steven Hooch
Beer connoisseurs use the term beer style to categorise beers according to certain sets of criteria including appearance, strength and flavours. Of course, the best beers are the so-called real ales since the wonderful aromas, tastes and textures that make beer the best beverage in the world are preserved in these cask-conditioned ales. Also called cask beers or real beer, these ales are served from the traditional hand-pulls instead of the modern fonts, matured through second fermentation, and generally revered by beer lovers around the world.
In the following sections, the factors that influence beer style as well as the beer styles themselves will be briefly discussed.
Factors Influencing Beer Style:
Numerous factors come into play when discussing beer style that a novice will have a hard time distinguishing one from the other. This is especially true when there are no descriptive names provided when the real ales are presented for categorisation for beer style, say, to distinguish Scotch ale and Baltic porter. Yes, it does take practice. The study of beer styles includes provenance, ingredients, local traditions and empirical impression. The last factor is the easiest to learn since it is conveniently broken down into the elements of appearance, aroma, taste and mouth-feel, among others.
Popular Beer Styles:
From these factors, real ales can then be classified into the following beer styles. Take note that each style has so many examples that cannot be discussed in length so only a few examples are given here.
First, the Anglo-American styles obviously come from the beer traditions of Germany, the United Kingdom and the United States. American strong and pale ales, English strong and pale ales, India pale ale and Irish ale are just a few examples of beers under this style. Altbier is a copper-coloured, top-fermented and well-hopped beer from Germany. These are brewed from dark malts. Scotch ales are rich, malty and accented with peat-smoked whiskey malt although other flavours can include raisins, plums and nuts. Imperial IPA contains a balance skewed toward the hops than the malts, thus, its high alcohol content.
Second, Belgian style ales are characterized by golden to amber colours with a few dark brown varieties; ABV levels of 7.5% maximum; and varying levels of malt-and-hop combinations. The light blond versions have a spicy hop and fruity flavours while the dark versions are malt-oriented with a moderate hop flavour. Examples of these real ales under the Belgian style are Belgian ale, Belgian strong ale, Belgian IPA, and Biere de Garde.
Third, the stouts and porters are related in so many ways although there are also numerous distinguishing characteristics between the two beer styles. Porters have light to dark brown colours with a tint of ruby. The flavours usually include moderate roasted malt with bitter chocolate, coffee and licorice undertones with the hop flavours almost non-existent. Stouts are darker in colour from dark brown to black. The flavours lean on the strong roasted malt with coffee, bitter-sweet or dark chocolates, and caramel undertones. The style is characterized by high bitterness and low sweetness levels.
Fourth, lagers are made from malted barley brewed and stored under low temperatures. There are pale and dark lagers, too. Examples of lagers are the American dark lager, Bohemian pilsner, classic German pilsner, steam beer, European strong lager, and Oktoberfest.
Take note that these are just a few of the real ales available in the market. Other types include the speciality beers and the wheat ales. When in doubt, it is always best to ask the bartender or the brewer about the beer style being offered at your table. Better yet, be adventurous with your beer!
About The Author
Steven Hooch is a leading connoisseur for a variety of fine wines and ales. He has been sharing his insights and reviews for over 11 years striving to provide expert advice and information on a wide range of alcoholic beverages including Beer.
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November 17th, 2011 | Uncategorized
By Bobby Castro
The origin of coffee is cloaked in lore but when traders brought this legendary bean from Africa to Europe to the Far East and eventually to the Americas. Nowadays, Latin American countries produce the best coffee which is consumed by connoisseurs the world over.
Scientifically, there are two types of coffee beans produced in South America. These are the Arabica and the Robusta. The plants that produce the coffee beans thrive in warm and humid climates, which are the norm in South America. The difference in the flavors of the beams comes from the local conditions, such as the soil, the altitude, climate and other factors in the coffee processing. The following are the countries of South America that produce this wonderful beverage loved by many from all over the world.
Brazil. Brazil currently produces about a third of the world”s Arabica and Robusta. The best coffee from the country hails from Santos province, where the first coffee plants in Brazil came through its ports. Most noted coffee blends are the Bourbon Santos, where the beans are harvested from the plant”s first four years. It is known as the highest quality coffee beans in the world. Beans culled after the fourth year of the plant is still top quality, but not as rich as the beans culled from the first four years.
Colombia. Colombian coffee is known as a full bodied and flavorful blend. The country produces a little over twelve percent of the world”s supply. The location of the coffee plantation determines the flavor and richness of the coffee, making for a wide variety of choices of the Arabica and Robusta in the country. If the coffee is harvested from Medellin, Armenia and Manizales, known as MAM to the coffee business, then expect a heavy, rich and fine body with a balanced acidity. If the coffee hails from Bogota or Bucaramanga, then expect the coffee to be heavy and rich with low acidity. The country”s prime coffee is called the Supremo and when blended with the Extra, then the result would be the Excelso, a rich fine blend famed in Colombia and the world over.
Venezuela. The country produces about one percent of the world”s supply but most of it is consumed domestically. The kind of coffee depends on its source. If the coffee comes from Colombia, Cucuta, Merida, Trujillo and Tachira, then most often this is known as Cafe Imperial. If the coffee comes from La Guiara, Merida, Cucuta and Tachira, then the blend is known as Caracas. The finest kind of Caracas is called lavado fino.
Peru. While their coffee industry is still in its infancy compared to its South American neighbors. Most of plantations are found along the Apurimac River and the Chanchamayo and Urubamba valleys of the country.
Ecuador. Similar to Peru, Ecuador has a small coffee industry that is often consumed domestically. The characteristic of Ecuadorian coffee is thin to medium in body with high acidic content.
Knowing that South America is now the coffee cauldron of the world, the next time you order coffee, do find out where your coffee is grown and blended. Don”t be surprised that your favorite beverage may just hail from a plantation in South America.
About The Author
Bobby Castro is the online editor at Gringos, where he has published a number of articles about life in South America and many other topics.
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