Making-Money-Month Is Now!

These days, its seems like everyone is looking for different recipes to add to their tried and true favorites. Many people are looking for recipes that are low carb or that fit into the type of diet they are on. Or, they are looking for a new things they can make for busy nights like crock pot recipes or quick recipes. Maybe you are looking for a new cookie recipe or even an easy gourmet recipe.

Whatever your choice is, you can usually do a search for them online.

There are many, many websites full of different and new recipes for you to try. Most web sites offering recipes are able to provide them free of charge. With so many people looking to expand their cooking ability or learn new recipes, the web is a wonderful tool.

Search for quick recipes online and you may find not only recipes that are quick, but time saving tips and things you can do ahead to make dinner time quick and simple. You may find many types of quick recipes as well from crock pot recipes that are prepared well ahead of time to easy gourmet recipes. You’ll find low carb or low fat recipes to meet your needs.

Regardless of how you are looking for them or what you are looking for, everyone seems to like new recipes to add to their favorites!

For more information on recipes click on one of the links below.

About The Author

Mike Yeager Publisher

http://www.a1-recipes-4u.com/; mjy610@hotmail.com

Coffee characteristics are sometimes thought to be something only the coffee connoisseur would be concerned with. However, the following definitions of coffee characteristics will enable you to have a better understanding of what flavors, aromas and colors are beneficial and not so beneficial to your coffee drinking pleasure.

Acidity: is a pleasant quality that points out a coffees flavor and provides a liveliness, sparkle, or snap to the drink. The acidity of a coffee may be assessed as lively, moderate, flat, or dull.

Aged: is a coffee bean that’s been stored for at least a year or more before roasting. The coffee bean has then lost it’s acidic coffee characteristics, becoming richly sweet and heavily bodied.

Aftertaste: is the sensation of brewed coffee vapors, ranging from carbon to chocolate and spicy to turpentine as they are released from the residue remaining in the mouth after swallowing.

Alkaline: is a clawing sensation at the back of the tongue caused by alkaline and phenolic compounds that have bitter but not necessarily displeasing tastes; coffee characteristics of dark coffees roasts and some Indonesian coffees.

Aroma: is an odor or fragrance of brewed coffees.

Bouquet: is a frequently used term, often used when referring to the smell of coffee grounds. Aroma is often distinctive and complex. Some terms used to describe it include: caramel (candy or syrup-like), carbon (for a dark roast), chocolate, fruity, floral, malty (cereal-like), rich, round, and spicy.

Astringent: is a puckering, salty sensation felt on the front side of the tongue when a cup of coffee is first sipped.

Baked: is a taste and odor contaminant that gives coffee a flat distinct and uninteresting taste. The corruption is caused by not enough heat over too long of a period during roasting “specifically, when roasts take longer than approx. 18 min..”

Balance: is the term to describe the coffee flavor when one coffee characteristic doesn’t intrude on another. Also when the coffees taste is not plain so that it’s flavor is still playful.

Bitter: a coffee characteristic of over-extracted brews as well as over-roasted coffees, and those with various taste defects. It’s a harsh, unpleasant taste detected towards the back of the tongue and normally found only in Dark Roast’s.

Bland: the pale flavor often found in low grown robusta coffees. Also caused by under-extracted coffees.

Blend: is a mixture of two or more individual varieties of coffees.

Body: is an impression of the weight of the coffee in the mouth. May range from thin to medium to full, buttery, or syrupy.

Bright: is a tangy acidity, often described as bright.

Briny: is the salty sensation caused by excessive heat after brewing is complete.

Buttery: Is the rich and oily flavor and texture, qualities of some Indonesian varieties, for example: Sulawesi.

Caramelized: Is a sweet, almost-burnt, syrupy flavor not unlike the taste of caramelized sugar.

Creme: is the tan foam that forms when you brew espresso. The creme makes a “cap” which helps retain the smells and flavors of the espresso within the cup.

Earthy: Is the positive coffee characteristic when applied to dry processing; the herbal, musty, mushroom-like range of flavors, characteristics of Indonesian coffees. For washed coffees, tasting “earthy” is a defect.

Exotic: is a characteristic of the coffees from East Africal Exotic refers to unusual flavor notes, such as floral and berry-like (containing black currant or blueberry notes, for example). Contrary to Latin American coffees, whose coffee bean characteristic is clean, acidic flavors provide the standard, and are generally not exotic.

Ferment: is a taste fault in the coffee beans that produces a highly objectionable spoiled-fruit taste. Ferment is the result of enzymatic activity that occurs during the frying process, changing sugars to acids in the green coffee bean. Unlike dirtiness and mustiness, which can be disguised by dark roasting, ferment becomes worse the longer it cooks.

Flat: is an odor taint that occurs as a result of aromatic compounds departing from beans during the staling process in both whole-bean and ground coffees, or during the holding process in brewed coffees.

Fruit-Like: is a description that refers to the natural aroma of berries and that also correlates with the perception of high acidity. It shouldn’t be confused with fruity, which is the first stage of the taste defect ferment.

Grassy: is a taste and odor defect that gives coffee the characteristic of newly mown alfalfa or green grass.

Green: is a herbal, grassy characteristic caused by incomplete development of flavor due to improper roasting. It may also be present in the early pickings of a new bean harvest.

Groundly: is a musty, earthy taste associated with coffees that have been damaged in drying or storage.

Harsh: is an unpleasant taste. Reminiscent of raw weeds, and typical of “robusta coffees and Brazils” that have been allowed to dry on the tree. It should be noted that a few coffee drinkers prefer harshness in the cup (see Rioy).

Hidy: is a coffee that has absorbed the aroma of leather or animal hides as a result of being stored or shipped in close proximity to these such items.

Heavy Roast: is very dark-roasted coffee with a bittersweet tang.

Mellow: is the middle of the road, a balanced flavor that’s not too acidic and not too syrupy.

Musty: is a term usually applied to coffee flavors that result from improper heating or drying during processing. However, there also is a mustiness in vintage coffees that is a preferred quality. Connoisseur’s, for example, love the naturally sweet mustiness of vintage Colombian coffees.

Rioy: is a harsh, medicine-like flavor present in some coffees produced in the Rio district of Brazil. The term is sometimes applied to any harsh-flavored coffees. The heavy, somewhat pungent, taste is preferred by a few coffee drinkers in the southern United States and France.

Soft: is a low acidic green coffee that is of good drinking quality, without any unpleasant taste characteristics. Like the flavor aspect of mellow.

Sour: is a particular taste linked to bacterial fermentation of green coffee beans, that produces a lactic acid from the lactose and acetic acid from alcohol.

Spicy: is the aroma of coffee versus it’s taste.

Sweet: is the trade term to describe coffees that taste un harsh or undamaged in any way as opposed to harshness of a (Rioy).

Tangy: is the taste that would indicate a wine taste or acidic fruitiness that is quite pleasantly sharp, most evident in high-grown Costa Rican coffees.

Tannin: is a puckery flavor typically caused by the presence of chemicals that are related to tannic acid. A similar property is found in tea’s and certain red wines.

Wild: describes coffees with extreme aroma or flavor that could be called defects or attributes to some.

Winey: are coffees with a fruity acid and smooth body, not unlike a fine red wine. A good example of a winey coffee is the Kenyan AA coffee.

So to finish, you now should be able to determine which coffees you would enjoy more than others, and possibly use this knowledge to entertain your friends at the same time.
Enjoy!

© Copyright Randy Wilson, All Rights Reserved.

About the Author

Randy works with his son on Ultimate Coffees Info and daughter on Making Homemade Soap. Randy owned and operated a very successful storefront/mailorder business from 1988 to 2003. Currently full time owner/operator of several online businesses.

1. SOUP is a liquid food that is prepared by boiling meat or
vegetables, or both, in water and then seasoning and sometimes
thickening the liquid that is produced. It is usually served as
the first course of a dinner, but it is often included in a
light meal, such as luncheon. While some persons regard the
making of soup as difficult, nothing is easier when one knows
just what is required and how to proceed. The purpose of this
article, therefore, is to acquaint the housewife with the
details of soup making, so that she may provide her family with
appetizing and nutritious soups that make for both economy and
healthfulness.

2. It is interesting to note the advancement that has been made
with this food. The origin of soup, like that of many foods,
dates back to practically the beginning of history. However, the
first soup known was probably not made with meat. For instance,
the mess of pottage for which Esau sold his birthright was soup
made of red lentils. Later on meat came to be used as the basis
for soup because of the agreeable and appetizing flavor it
provides. Then, at one time in France a scarcity of butter and
other fats that had been used to produce moistness and richness
in foods, brought about such clear soups as bouillon and
consommé. These, as well as other liquid foods, found much
favor, for about the time they were devised it came to be
considered vulgar to chew food. Thus, at various periods, and
because of different emergencies, particular kinds of soup have
been introduced, until now there are many kinds from which the
housewife may choose when she desires a dish that will start a
meal in the right way and at the same time appeal to the
appetite.

3. VALUE OF SOUP IN THE MEAL.–Not all persons have the same
idea regarding the value of soup as a part of a meal. Some
consider it to be of no more value than so much water, claiming
that it should be fed to none but children or sick persons who
are unable to take solid food. On the other hand, many persons
believe that soup contains the very essence of all that is
nourishing and sustaining in the foods of which it is made. This
difference of opinion is well demonstrated by the ideas that
have been advanced concerning this food. Some one has said that
soup is to a meal what a portico is to a palace or an overture
to an opera, while another person, who evidently does not
appreciate this food, has said that soup is the preface to a
dinner and that any work really worth while is sufficient in
itself and needs no preface. Such opinions, however, must be
reconciled if the true value of this food is to be appreciated.

4. Probably the best way in which to come to a definite
conclusion as to the importance of soup is to consider the
purposes it serves in a meal. When its variety and the
ingredients of which it is composed are thought of, soup serves
two purposes: first, as an appetizer taken at the beginning of a
meal to stimulate the appetite and aid in the flow of digestive
juices in the stomach; and, secondly, as an actual part of the
meal, when it must contain sufficient nutritive material to
permit it to be considered as a part of the meal instead of
merely an addition. Even in its first and minor purpose, the
important part that soup plays in many meals is not hard to
realize, for it is just what is needed to arouse the flagging
appetite and create a desire for nourishing food. But in its
second purpose, the real value of soup is evident. Whenever soup
contains enough nutritive material for it to take the place of
some dish that would otherwise be necessary, its value cannot be
overestimated.

If soup is thought of in this way, the prejudice that exists
against it in many households will be entirely overcome. But
since much of this prejudice is due to the fact that the soup
served is often unappetizing in both flavor and appearance,
sufficient attention should be given to the making of soup to
have this food attractive enough to appeal to the appetite
rather than discourage it. Soup should not be greasy nor insipid
in flavor, neither should it be served in large quantities nor
without the proper accompaniment. A small quantity of
well-flavored, attractively served soup cannot fail to meet the
approval of any family when it is served as the first course of
the meal.

5. GENERAL CLASSES OF SOUP.–Soups are named in various ways,
according to material, quality, etc.; but the two purposes for
which soup is used have led to the placing of the numerous kinds
into two general classes. In the first class are grouped those
which serve as appetizers, such as bouillon, consommé, and some
other broths and clear soups. In the second class are included
those eaten for their nutritive effect, such as cream soups,
purées, and bisques. From these two classes of soup, the one
that will correspond with the rest of the meal and make it
balance properly is the one to choose. For instance, a light
soup that is merely an appetizer should be served with a heavy
dinner, whereas a heavy, highly nutritious soup should be used
with a luncheon or a light meal.

6. ECONOMIC VALUE OF SOUP.–Besides having an important place in
the meal of which it forms a part, soup is very often an
economy, for it affords the housewife a splendid opportunity to
utilize many left-overs. With the French people, who excel in
the art of soup making chiefly because of their clever
adaptation of seasoning to foods, their _pot-au-feu_ is a
national institution and every kitchen has its stock pot.
Persons who believe in the strictest food economy use a stock
pot, since it permits left-overs to be utilized in an attractive
and palatable way. In fact, there is scarcely anything in the
way of fish, meat, fowl, vegetables, and cereals that cannot be
used in soup making, provided such ingredients are cared for in
the proper way. Very often the first glance at the large number
of ingredients listed in a soup recipe creates the impression
that soup must be a very complicated thing. Such, however, is
not the case. In reality, most of the soup ingredients are small
quantities of things used for flavoring, and it is by the proper
blending of these that appetizing soups are secured.

When I lived in the North End of Boston, in the nineteen eighties and nineties, I hung around a neighborhood bar from time to time, called The Corner Café. It was located on Prince Street near the corner of Salem Street. And it was indeed a neighborhood place. The owner, Richie Longo, was a neighborhood kid who grew up on Prince Street and duly attended Saint Leonard’s Schoolas his first generation Italian-American parents hadalong with all the other neighborhood kids.

The regular patrons at the time, were neighborhood people too; all of whom seemed to have nicknames. (although, the nicknames were useful for identification purposes). There was Joe the Lawyer, who wasn’t a lawyer at all, but worked as an insurance investigator. Then there was John the Lawyer, who was a stockbroker, and John the Lawyer, who really was a lawyer with an office across the street. And I was always confused about Mary the Nurse, whose nickname seemed unnecessary; she was indeed a nurse, but she was the only regular named Mary.

Then there were the rest of the regulars: mostly young men ,who fancied themselves to be wise guys. Their conversations were peppered with phrases like ‘fuggeddaboudit,’ and ‘ba-da-bing!’ And they often talked about ‘needing to see this guy,’ or ‘having to take care of that thing.’ But despite the fact that they revered Robert DiNiro, and may have harbored dreams of being known by a nickname like “extreme unction,” the most serious crime any of them may ever have committed was betting on the Red Sox late in September.

When these local heros weren’t talking about ‘this guy,’ or ‘that thing,’ though, the conversation tended to stray toward food; often, toward Chicken Scarpariello. This was a hot dishliterally, and figurativelyduring my years in Boston. And the folks often debated the qualities of one preparation over another. The talk often centered around the merits of Cantina d’Italia’s recipe, that included sausage, over Felicia’s, that didn’t. Sausage or not, though, Chicken Scarpariello is the kind of dish that would please any wise guy because it encourages eating with a fork in one hand an a torn-off piece of crusty bread in the other; the latter, used for sopping up the sauce, and for punctuating various exclamations of ‘fuggeddaboudit,’ or ‘ba-da-bing.’

The short version of the history of Chicken Scarpariello, ’shoemaker’s-style’, is that it was named for the humble fellow who cobbled together the ingredients for the dish from his meager pantry. How it became a wise guy favorite is more obscure, and very likely lost to history. But I suggest that when you serve Chicken Scarpariello at home, the dinner table conversation will become animated and rise a decibel or two above normal. And will you and your fellow diners enjoy it? Fuggeddaboudit.

Skip’s Chicken Scarpariello
Chicken, Shoemaker’s-Style
Excerpted from my second cookbook, “Almost Italian.”

Ingredients:

2 3 Lb. Frying chicken cut into 8 pieces
4 Tbs. Olive oil
4 Cloves garlic, peeled, and sliced thinly
1 Cup dry white wine (Pinot Grigio or Verdicchio are popular choices)
6 - 8 hot cherry peppers, cored, seeded, and coarsely chopped
1 14 oz. Can chicken broth (preferably low sodium)
4 Tbs. Flat-leaf Italian parsley
2 Tbs. Unsalted butter
Juice of 1 lemon
Salt & freshly ground black pepper
Six Links sweet Italian sausage, cut into 1 in. chunks (optional)
4 Tbs. Flat-leaf Italian parsley

Preparation:

Season the chicken pieces on all sides with salt and freshly ground black pepper.

Heat a large sauté pan over medium-high heat, then add the olive oil. Add the garlic and sauté for about 1 minute, being careful not to let the garlic burn.

Add the chicken pieces to the sauté pan without crowding. Do this step in batches if necessary. Cook the chicken pieces, turning occasionally, until they’re golden brown all over; about 10 minutes. Remove the chicken pieces from the pan and reserve on a plate, covering them with aluminum foil.

Raise the heat to high, and add the wine. Boil, stirring with a wooden spoon to loosen any bits of chicken that may have caramelized on the bottom of the pan, for about 2 minutes. Add the cherry peppers, chicken broth, parsley, and butter. Allow the mixture to return to the boil, then stir in the lemon juice. Taste for seasoning and add salt and pepper as necessary.

Lower the heat to the simmer, return the chicken to the pan, and simmer, covered, for about 15 minutes. For a real wise guy presentation, add the sausage at this point too.

To Serve

Remove the chicken (and optional sausage) pieces to a platter, cover with the sauce and garnish with the parsley. Serve with plenty of Italian bread for sopping up the sauce.

Serves four

About the Author

Skip Lombardi is the author of two cookbooks: “La Cucina dei Poveri: Recipes from my Sicilian Grandparents,” and “Almost Italian: Recipes from America’s Little Italys.” Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com For comments or questions, e-mail at info@skiplombardi.com

Scientific studies show that green tea is good for you.

Tea began as a Chinese medicinal drink, and modern science proves just how green tea is good for you.
In traditional Chinese medicine, tea helps to clear the eyes and head, resolve excess phlegm, promote urination, relieve toxins, aid the digestion, and quench thirst. As with so many foods and medicines, the traditional Chinese medicinal thoughts are being proven scientifically in modern times. Today, there is ample evidence that tea is good for you as a daily tonic in the interest of preventing or treating a wide range of maladies, including: cancer, hypertension (high blood pressure), high cholesterol, premature aging, food poisoning, dental decay and bad breath, and even arthritis.

So, how is tea good for you?

Tea is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

Green tea may be good for your waistline. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Tea is good for your immune system:

A Japanese report found that men who drank ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups a day (there are approximately 240 - 320 mg of polyphenols in three cups of green tea). Meanwhile, a study by Cleveland’s Western Reserve University concluded that drinking four or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease.

Scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrances of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more of green tea daily.

Tea is good for your prevention and treatment of cancer:

Scientists also discovered that EGCG from green tea can help to prevent metastasis, or the movement and spreading of cancer cells from one organ or tissue to the other by bloodstream or lymph. Cancer cells secrete special enzymes in order to enter and colonize tissues. Research shows that EGCG stops the secretion of these special enzymes.

A case study that was done in China, reports that those women who drank green tea regularly had a 50% lower risk of developing esophageal cancer. Men showed less risk as well, but not as significant as women.

Researchers from Sweden reported that green tea blocked the development of new blood vessels in the lungs. By blocking the development of new blood vessels in the lungs, tumors are less likely to grow and metastasize. Scientists believe that EGCG plays a significant rule in blocking the development of tumors. Similar results were achieved in breast cancer, colon cancer and melanoma studies. It is believed that drinking green tea for an extended period of time will help to prevent and might cure cancer naturally.

The antioxidants found in tea–called catechins–may selectively inhibit the growth of cancer. In laboratory studies using animals, catechins scavenged oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells.National Cancer Institute researchers are investigating the therapeutic and preventive use of tea catechins against a variety of cancers.

One Chinese study involving over 18,000 men found tea drinkers were about half as likely to develop stomach or esophageal cancer as men who drank little tea, even after adjusting for smoking and other health and diet factors.

In the laboratory, studies have shown tea catechins act as powerful inhibitors of cancer growth in several ways: They scavenge oxidants before cell injuries occur, reduce the incidence and size of chemically induced tumors, and inhibit the growth of tumor cells. In studies of liver, skin and stomach cancer, chemically induced tumors were shown to decrease in size in mice that were fed green and black tea.

Tea is good for your teeth:

Green tea is good for your teeth, the catechins prevent decay by killing the bacteria (Streptococcus mutans) that cause dental plaque. Green tea also contains fluoride. One cup of brewed green tea contains around 0.3-0.5 mg of fluoride. This is an optimal level of fluoride according to dentists. As we all know, fluoride builds in our teeth’s enamel, making it more resistant against acidic environment, of our mouth. Green tea also eliminates other bacteria that responsible for bad breath. According to researchers, green tea polyphenols can inhibit, by 30%, the growth of bacteria that causes unpleasant breath.

A study at the Beijing Dental Hospital found consuming 3 grams of tea a day, or about 2 cups, along with the application of a tea extract reduced the size and proliferation of leukoplakia, a precancerous oral plaque.

Recent research suggests that green tea is good for your HDL cholesterol ( the good one) and lowers triglyceride levels. Several tests have been done. And Green tea extract has been shown to be good for your cholesterol.

Tea is good for your blood pressure:

At the the end of a 5 week experiment, one group with the regular diet showed blood pressure increases. For the catechin fed group, the blood pressure stayed normal. After this initial testing the scientists switched the diets for the two groups. This switch led to a reversal of the blood pressure trends. The study concluded that drinking moderate amounts of green tea each day can help to prevent high blood pressure.

The catechins in green tea have addiitonally been shown to help prevent excess cholesterol in the blood, killing the bacteria that causes food poisoning, lower blood sugar, additionally tea is good for your high blood pressure by supressing the production of angiotensn II. Catechin is also a strong anti-oxidant, which aids in aging related concerns.

Green and white tea leaves are less processed than oolong or black teas, which prevents oxidation and retains the highest levels of beneficial compounds. But all tea is good for you, so find the ones you like and drink them daily!

About the author:

By Jake Mayer Lapis Teahouse http://www.tea-dojo.comMy own background includes an extensive grounding in philosophy and eastern religion (I have a B.A. in comparative religion, and a Master’s Degree in Oriental Medicine). I am available for public speaking, and can be reached at jake@tea-dojo.com

Bali is known by many names to those who have visited the island. Many Indonesians refer to this slice of paradise as “Pulau Dewa” or “Island of the gods”. Since October 2002 the island has seen a marked downturn in the number of foreign tourists arriving to enjoy the scenic, cultural and religious diversity found here. Hopefully with a peaceful election campaign behind us, Bali will again see tourists returning in numbers.

Our visit to Bali in March was not a holiday, but rather a visit to look at the cooperative growing system for Arabica found in the highland areas of central Bali. Traditionally Balinese coffee was of the robusta variety. This is the coffee that many tourists visiting the island experience and love. The origins of Robusta here can be traced back to the beginning of the 20th century or earlier. Commercial Colonial plantations never made an impact in Bali because the Dutch did not get any degree of control over the island until the 1900’s. By this time the big plantations in Java, Sumatra and Sulawesi were already well established. The Robusta in Bali most likely came via traders from Ampenan in Lombok. The growing conditions in Bali are ideal for coffee trees, and small-scale production quickly spread in the cooler, higher altitude areas of the Island.

In recent times, with Robusta prices falling, Arabica has been planted in several areas of the Island. Some of these plantings are in commercial plantations, however the bulk are beans grown by small-holders in a number of villages saddling the volcanic peaks. Our visit was to examine the drying and processing facilities for this mountain grown Bali Arabica.

As in the rest of the coffee world, the small-holders make up the bulk of the growers, but receive little real financial reward for their efforts. Our concern is always to look for a way in which to help these small growers to improve their picking, drying and sorting processes in order for them to be able to market their coffee to the specialty coffee market outside of Indonesia. In most cases the growers are more than happy to listen to ideas on how to improve the finished quality of their product. In Bali the yields from the trees in raw cherries is very good. Most coop growers are uncertified organic- the costs of pesticides against the price for the finished bean do not make sense. The small holders almost universally follow the dry method of processing the beans. This involves laying the fruit out under the sun in large, flat concrete drying pens. The coffee is raked regularly to ensure the drying proceeds at a constant pace. Prior to drying the cooperative removes poor quality cherries- usually berries that are not ripe, have evidence of surface fungal diseases or berries that have been damaged by birds or other pests. After drying and removal of the remaining mucilage, the beans are again sorted. This time beans are sorted based on whether there is evidence of damage by borer, discoloration, black beans or split and broken beans. This is the extent of sorting- there is no screen sizing done by the cooperatives at origin, as normally the beans are on-sold to big producers who then sort further.

We like the early season greens that we saw in the highlands of Bali. The colours and firmness of the bean are good, as was the general quality. Test roasting resulted in us deciding that the dry-processed bean had some characteristics reminiscent of the lower altitude Java Arabica beans. A very mellow, slightly honey-dew taste…..We are looking forward to later in the year when we will be in Bali for the harvest of the bulk of the 2004 crop.

Alun Evans is a New Zealander living and working in sepcialty coffee in Indonesia. He has lived here since 1998 and is working towards a goal of promoting and devloping sustainable coffee in Indonesia.