Don’t know your java from your Colombian from your Sumatran? Here’s our coffee primer:
• There are two kinds of coffee in the world: Arabica, like the Ethiopian longberry harar, and Robusta, which is most commonly found in lower grade coffee blends.
• Arabica is coffee indigenous to Ethiopia — a nation that is a veritable petrie dish for coffee. Today, there are many different, small micro varieties of coffee in Ethiopia.
• Ethiopian harar may be one of the oldest of the Arabica varieties.
• Roasters often like to use a small amount of Ethiopian harar in espresso blends for particular quality most Arabica beans don’t have — it makes a nice crema.
• Ethiopian harar is a Grade 4 coffee, designating the very best available Eastern sun-dried coffee.
• Ethiopian longberry mocha harar is processed by laying coffee fruit in the sun until it’s so dry and flakey that the pulp falls off, known as dry or natural processing. Most coffees are wet processed.
• Coffee is delicious and it’s a mild stimulant, which is a well-known fact in our Downtown newsroom.