Ethiopian Harrar Horse Coffee Bean

Don't have a cow...... Have a Horse!

The birthplace of the coffee plant continues to produce the most ancient and some of the most unique coffees in the world. Harrar is known as "the coffee of Kings" grown in the original coffee country and dried naturally on the trees. This adds a wildness to the cup which is also spicey, fruity and flowery... quite complex. Because this coffee isn't washed during processing it has a rougher, wilder taste than the washed Ethiopians (Sidamos, Yirgacheffes...). As one of the first "specialty coffees", it rarely made it to Europe and the Americas because the Saudis traditionally paid the most for these beans. (Mocha or Mokha was the name of the African port the coffee was shipped from - closed by a giant sandbar in the early 20th century).

The aroma will get your attention first. Contemplate the panoply of starling blueberries, strawberries, peaches, cinnamon, and wild flowery aromas. Primordial and exotic. The taste is what your nose has prepared you for. It's overtly wild and earthy with outstanding balance. Its brightness really shines while it's still hot but does ebb as the temperature cools, especially in darker roasts.

This coffee is versatile with something good to offer across the entire roast spectrum. Many compare it to Yemen Mokha.

If you don't like it the first time try roasting it a little differently and it may become your favorite. On the other hand, if it is a favorite and you get a "bad cup" it usually means you roasted the new batch differently so be careful.

THIS ONE IS FOR THE TRUE COFFEE ROMANTIC AS IT IS TRANCE INDUCING! The cup has sweet fruit, jasmine, sweet basil, apricot and blueberry, finishing with a mild leathery-earthiness. It's the kind of cup that makes you want to drink a gallon of coffee ... watch out! It is easy to understand why this one is the original coffee of the kings.



Roast: Harrar is most fruity in a lighter City roast (completely through 1st crack...just before the 2nd crack) and turns deeply pungent in French roasts. Between the two, a Vienna roast can possess the best of both. We prefer Full City. Also, Harrar will roast unevenly! This is not a bad thing, but if there are extremely pale beans in the roast you might want to cull them (at the risk of removing some of the extreme (earthy-husky) flavors in the cup.


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Together, we share the responsibility of great coffee.

We’re passionate about handcrafting authentic specialty coffee. To deliver it, the bar needs to be set exceptionally high at every step—from selecting the beans, to roasting, to packaging for freshness, to presentation and brewing. Every process and detail of our business is designed to deliver the best quality coffee to your customers. From our state-of-the art roasting facility all the way to creating custom training modules for your baristas, our mission is to get the best cup of coffee into the hands of as many of your customers as we can. The process starts at origin, and ends at great beverage execution at your store. Together, we can do this!

The world’s best arabica beans only grow where climate, altitude, soil, and shade all come together in perfect balance. While the exact equation varies across each growing region, meticulous harvesting and processing are the common threads that run throughout all great coffees. It’s thanks to the dedication and hard work of the farmer, the processor, and the exporter (not to mention a little luck with the weather) that each of our suppliers ensure the coffee’s rich and unique flavor stays intact.
The Cup of Excellence (COE) is a rigorous competition that determines the very best coffee produced in select countries for that particular year. There are currently nine countries that participate, with more countries competing each year. The final winners are brought to market via a highly anticipated international auction of the top 10-20 coffees. COE-winning coffees are coveted in the industry and command the highest prices paid for coffee anywhere. Contact us to learn how your brand can take the undisputed lead in quality and innovation in coffee.

Small batch specialty coffee that easily scales with your business is what we do. Our new LEED® Silver certified roastery is uniquely designed to facilitate multiple batch sizes and multiple recipes, in parallel, with a consistent focus on coffee freshness and quality assurance. We couldn’t be prouder of our new roastery and how it allows us to create and deliver the best coffee for a wide range of clients. Please see our online tour here, and if you’re in Portland, please come by to see for yourself.

Together, we share the responsibility of great coffee

We'll drink to that Beverages ward off coming chill

Fireside cran-apple tea, above, takes some of its flavor from cinammon sticks and some from brown sugar, while white hot chocolate, below, taps half-and-half and white chocolate.



Hot chocolate season is here.

Via Cappuccino sees a significant increase in people ordering hot drinks, just as the demand for cold beverages goes up in summer, co-owner Gayle Fatheree said. The coffee shop sells the traditional coffee, tea, mocha, hot chocolate, latte and cider, but seasonal flavors also are a big hit in the fall and winter.

What many people do not realize with tea is that the water they use is just as important, Latour said. Use tap or purified water instead of distilled. The minerals removed during the distilling process are part of the water’s essential flavor.

DRINK

Wassail Colonial Drink
2 quarts apple cider or juice
1 6-ounce can frozen lemonade
3 whole cinnamon sticks
4 cups water
2 teaspoons whole cloves
2 teaspoons whole allspice
1 orange
1 lemon

Heat cider or juice and spices in 5-quart saucepan. Simmer 15 minutes. Add lemonade, cinnamon, water, cloves and allspice and simmer 30 minutes. Add orange and lemon slices. Serve hot.

Recipe courtesy Nash County Cooperative Extension Service

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DRINK

Mulled Cider

1/2 cup brown sugar
1 dash salt
2 quarts apple cider
1 teaspoon whole allspice
1 teaspoon whole cloves
1 3-inch cinnamon stick
1 dash nutmeg
1 orange, sliced

In a medium saucepan, combine sugar, salt and apple cider. Tie spices in cheesecloth. Add to cider. Heat to a boil. Cover and simmer 20 minutes. Remove spices. Serve hot with orange slice floaters and cinnamon sticks.

Recipe courtesy Nash County Cooperative Extension

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DRINK

FiresideCran-Apple Tea

1 1/2 cups cranberry juice
1/2 cups water
4 cinnamon apple herbal tea bags
4 cinnamon sticks
1/3 cup brown sugar

In a medium saucepan, bring cranberry juice and water to a boil. Add tea bags and cinnamon sticks. Remove from heat; cover and steep for 5 minutes. Place cinnamon sticks in preheated mugs. Add brown sugar to tea mixture. Stir until dissolved. Pour into mugs. Serve hot.

Recipe courtesy Nash County Cooperative Extension

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The Coffee Beverage Evolution

Coffee was so simple back in the day. You either wanted leaded (with caffeine) or unleaded (without caffeine). Today when you walk into a café, choosing a coffee beverage can be perplexing. Knowing a bit of history on coffee and the options that are out there can help you get the coffee that is right for you. Some of your choices may be: an Espresso, a Latte, Mocha, an Iced coffee, or a Cappuccino. Almost all gas stations and convenience stores offer cappuccinos and gourmet coffees with a variety of flavored creamers as well.

The coffee beverage was first introduced to the world in 1000A.D. but the first coffee shop didn't open until the year 1475 in Turkey. It wasn't until the year1601 that coffee finally made it to North America. In the year 1668 the coffee beverage become New York's favorite breakfast beverage in place of beer and is now know around the world as a breakfast drink that can be enjoyed at any time of the day.

Bodum Coffee Solo Personal 10-Ounce Drip Brewer Set with Cup and Filter

Bodum Coffee Solo Personal 10-Ounce Drip Brewer Set with Cup and Filter
From Bodum

Product Description

The Coffee Solo is not only a must have in a single household, but it is useful for everyone who enjoys a cup of perfectly brewed coffee! The concept: fit the drip brewing system into an easy to use single cup serving. The permanent metal filter is built right into the Coffee Solo Set. Just add coffee to the upper filter top and then pour hot water through. Your hot brewed coffee will be ready to drink in minutes. All parts are dishwasher safe.

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Product Details

• Amazon Sales Rank: #21736 in Kitchen & Housewares
• Brand: Bodum
• Model: K10461-01
• Dimensions: 7.40" h x 3.80" w x 4.50" l,

Features

• Bodum Solo set quickly brews a 10-ounce cup of coffee
• Stainless-steel mesh filter does away with paper filters
• Water container fits inside filter container so grounds don¿t float
• Includes borosilicate glass mug and holder, but fits almost any personal cup
• All parts are dishwasher-safe

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Editorial Reviews

Amazon.com Review
For those times when you just want one good cup of coffee, the Solo does the trick. The device from coffee-whiz Bodum features two nesting plastic cylinders: the outer one with a fine stainless-steel mesh filter at the bottom, on which the grounds are placed; and an inner one with holes in the bottom, which rests just above the grounds. Fill the inner chamber with nearly-boiling water, and it drips quickly and smoothly through all the grounds at once. Catch the 10-ounce brew with the included borosilicate glass mug in a plastic holder, or use any mug of your own that fits. A great gift for yourself or a solo friend, all the parts are dishwasher-safe. --Ann Bieri

What’s the Difference Between Coffee, Espresso, Capuccino, and Latte?

Normal “American coffee” is brewed by mixing the grounds of roasted coffee beans with hot water, allowing the mixture to steep briefly, and then straining out the coffee grounds. This is an extremely simple process. “Regular coffee” usually means an 8 ounce cup of American coffee with a teaspoon of sugar, and a small amount of milk or cream mixed in.

Espresso can be made with the same coffee beans, and they can be roasted in the same way as for American coffee, although sometimes superior coffee blends – mostly Arabica – are used (because the resulting drink is more concentrated, and the flavor of inferior coffee will be harder to ignore), and sometimes darker roasts are used in espresso for a more intense flavor.

But espresso can be made using the very same coffee and the very same roast. However for espresso, the coffee must be ground finer than what is necessary for American coffee. This is because of the brewing technique. What makes the beverage an “espresso” is the special brewing technique. And the special brewing technique is why we require a special “espresso machine.” Although (arguably) espresso can be made in a pot on the stove, the result is inferior, and is not recommended.

For espresso, the coffee grounds are compressed into a dense “puck” of coffee, and hot water (about 195-200 degrees Fahrenheit, but not boiling) is forced through the puck under high pressure (between 9 and 15 bars), to produce an extraction which we call “espresso.” The extraction should take at least 25 seconds (to allow sufficient time for the water to be in contact with the coffee), but it should not take more than 30 seconds. The grind needs to be fine enough to create a dense puck so that the pressure can be maintained during the extraction. An espresso machine maintains the water at the right temperature, and controls the pressure and the duration of the extraction. This cannot be accomplished on the stove.


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How to order a coffee in Italy

... Cappuccino (self-explanatory); Caffe Latte (espresso with even more steamed milk - not commonly ordered); Latte Macchiato (mostly steamed milk with a ...

Coffee choices are as follows: Caffe (straight espresso); Caffe Lungo or Americano (espresso with hot water); Caffe Macchiato (espresso with a "spot" of steamed milk); Caffe Macchiatone (same as previous but in a bigger cup with a tad more milk - my personal favorite); Cappuccino (self-explanatory); Caffe Latte (popularized by Starbucks, I've never heard anyone order this one - just be careful to include the "Caffe" or you'll get milk!); Latte Macchiato (mostly steamed milk with a "spot" of epresso - for people wishing they liked coffee); Caffe Corretto ("correct" coffee: espresso with a shot of grappa - read: old men). If you don't like foamy milk, order yours "senza schiuma," otherwise foam is what you'll get.


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