The legend is known of the shepherd Kaldi who observed a sudden vivacity of his goats after they ate leaves and red berries from the coffee trees.
He gathered these fruits and took them to a nearby convent of monks where they devoted themselves to prepare a drink which turned out magic because he had the power to keep them awake and sprightly. Some say to pray longer, the evil instead talk about partying and carousing at night. A Muhammad, before a battle, (eventually won) was the archangel Gabriel to offer him a cup of hot coffee. Legend of liking towards this premonitory expressed in the afterlife. Will not it?
It seems that coffee was brought from Ethiopia to Yemen, then spread throughout the Islamic world who considered tasty drink also therapeutic. Were the Venetians in 1600 to introduce it in Europe, and in Venice in 1645 was opened the first coffee.
Fausta coffee was the defeat in 1683 of the Turkish troops who were besieging Vienna. Fleeing to their heels abandoned large quantities of coffee. I took the opportunity to open the Viennese classical "Viennese coffee."
Also in the eighteenth century bold adventurers began to steal seeds and shrubs to plant coffee in Indonesia (the Dutch), Japan (English) and Martinique (French).
Romance the arrival of coffee in Brazil: a bouquet of flowers donated by the governor of Guynea a comely Brazilian.
Currently coffee is widespread in tropical areas around the world. From the maker of the eighteenth and nineteenth century, but also worldly gatherings of men of letters and sciences, politicians also conspirators: now you can taste the aromatic beverage, full of anecdotes and history, mainly in a hurry bar .... or at home.
The coffee plant is a noble family of the Rubiaceae of the coffee group, is an evergreen plant that likes the heat: therefore live in tropical areas. The two species are Coffea Arabica grown and marketed, and what is called robust.
The first one that prefers high altitudes and can reach up to eight feet tall. The man with pruning does not reach the height of three meters. The quality of "Robusta" is so called because it is more resistant to pests and adverse weather conditions. Loves the heat more, and it never goes beyond the six hundred meters. The leaves of both species have a nice glossy dark green and pointed. the white flowers that last for a few days. they turn into red drupes called cherries.
From here begins the hard work of the coffee crop and its processing.
We have already said that the main species of Coffea are the natural Arabica (75% of total production) and Robusta (25%) and are located between two tropical bands.
As a matter of the greatest natural arabica thrive in Brazil, the world's largest producer, and Ethiopia. Usually have a pronounced aroma full body and balanced taste. The Milds (mainly in Central America and the Caribbean) have penetrating acidity. little body and intense aroma.
the Robusta growing in Africa and Asia and are very strong and full-bodied, but they have a woody or earthy taste.
The cherry contains, as a rule, two coffee beans that are protected by a thin layer that is called parchment. In rare cases, there can be only one round bean, known as "Coffee pearl" technically caracolito.
Once the red drupes were carefully hand-picking only the ripe ones and even now several farms in this system, although expensive, is in place at the best quality.
After the harvest, the seeds are separated from the pulp: the dry method (coffee) or as the wet (washed coffee). With the first cherries are dried in the sun and then, with particular machines, removing dried pulp and peel. In the wet process, the fruits are gathered in large tanks of water to free the pulp.
When they are dry, another machine frees them from the parchment. The coffee beans are now ready to be bagged and shipped in all markets of the world.