About

Coffee 101

Definitions
AA, A, B, C, D - indicates grade of bean
Arabica - represents 75% of the worlds coffee production.
It is well-balanced and has a sweet acidic taste
Espresso - A particular and distinct way of making coffee.
FYI, a perfect shot pours between 18-22 seconds
Robusta - Represents 25% of the worlds coffee blends.
This coffee is heavy bodied and strong in flavor

Amani International Specialty Coffee vs.
Grocery Store Commercial Coffee

1.) Commercial coffee is ground in mass production. Speciality coffee is hand picked and sorted and comes in whole beans.

2.) Commercial coffees are masked with exotic sounding names.

3.) Commercial coffees are generally blends of robusta and arabica. Amani sells only the highest grade arabica beans.

4.) Commercial coffees generally use dry (unwashed) methods. Speciality coffees use wet (washed) method which command higher prices due to labor and equipment required.

5.) Commercial coffee goes through many stages before reaching the consumer. Amani purchases directly from the roaster to ensure freshness is passed onto the consumer.

Coffee Families & Regions

African & Arabian - distinctive winy acidity
Ethiopian Harrar
Kenya
Yemen Mocha

Indonesian - heavy bodied, richer acidity
Sumatran
New Guinea
Sulawesi

Latin American - clean tasting, brisk acidity
Nicaraguan
Colombian
Jamaican Blue Mountain

Notes: A: Arabica;R: Robusta; M: both Robusta and Arabica. Source: http://www.coffeebeans.ie/about-coffee-page34052.html.