The Magic of Coffee - Knowing More about Coffee

Table of Contents
Introduction
Planting Coffee Trees
Fruit
Separation of the Exocarp and Misocarp
Hulling
Flavor of the Coffee
Growing Coffea Arabica
Temperature
Shade
Water
Soil
Soil erosion
Necessary Nutrients for Coffee Growth
Enemies of Coffee
Growing of Coffee Trees
Rooting
Planting
Harvesting
Making Coffee – one Traditional Way
Precautions
Conclusion
Author Bio
Publisher

Introduction

Once upon a time, thousands of years ago an Ethiopian shepherd possibly in the Kaffa region of the southwestern part of Africa found all his sheep dining of the succulent fruit off a bush. The only problem with that was that the moment they had eaten those berries, they started to grow more frisky.

So he decided to experiment a little. There was this old ewe, almost on her last legs. So he fed her some of those brown berries, and then spend the whole day, trying to capture her.

He sat down on a rock and began to think. If this is the effect that these beans had on an old ewe, could it have a similar rejuvenating effect upon his own father? So he collected some of the berries, and asked his woman to brew them in water. This brew was then given to his old ailing father. And then the whole village spent the whole day trying to capture the father, who was under the influence of a caffeine high.

Naturally, the father came down with a bump after the high was over and was sick for the next week. However, the Ethiopians found that this berry been drunk in moderate quantities was enough to rejuvenate them and give them a kick. And so kafe from the Kaffa region or the beans of Coffea arabica, which was first indigenous but then was slowly and steadily spread all over the world became one of the most popular brews drunk by mankind after water and tea.