Coffee “touch”


touchCOFFEE & THE SENSE OF TOUCH.

We coffee lovers seriously appreciate a good cuppa (freshly roasted & aromatic) but tend to perhaps think that enjoying coffee involves merely the sense of taste and smell. Have you ever thought of how the sense of touch adds to this magical experience. Touch involves the mouth feeling: the weight, the texture and the finish of the coffee in the month. Even the temperature of your coffee alters your sense of touch and the same applies to the ware we use to drink our liquid gold from. All of these factors can add or detract from that perfect coffee experience.

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From seed to cup


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It is surprising to hear and unknown to many coffee drinkers that it takes an astonishingly 3 to 4 years for a coffee plant to start producing fruit which can be harvested for quality coffee.

In many countries harvesting this fine coffee is very labor intense and is often done by hand. Berries are stripped from the coffee tree and collected (read more @http://www.coffeeresearch.org/agriculture/harvesting.htm).

There’s an extremely long journey from seed to cup, yet every step of the way adds value to your coffee. It’s cerainly astounding to think how much work has been done to bringing  you that perfect cuppa!

It is definitely a precious commodity. One that should never be taken for granted but rather appreciated and enjoyed for is bewitching aroma and unparalleled taste.