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shilajit , isabgol (psyllium husk) sugar free (stevia powder sachets), castor oil (bulk & packing),
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n95 mask, surgical, chemicals, spices, farsan, fruits & vegetables : seasonal
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Description Ethiopia is the origin of the Coffea arabica species and the coffee plants grow wild in the forests of the Kaffa region. The country shows a typical smallholder structure. This means that a high number o farmers with a usually small yield carry their cherries to central washing stations, where the beans are carefully sorted, de-pulped, fermented for 24-36h, washed and graded in washing channels and finally, dried on the so-called African beds, also known as drying tables, during 10-15 days. The coffees from the Yirgacheffe region, located at the central southern part of the county, reveal a very special character and unique cup profile that justifies the fame of being some of the best coffees in the world. Region : Ethiopia Yirgacheffe Grade : Boji II Processing : Fully washed, sundried natural and honey Botanical Species: Arabica Screen Size: 14+ Altitude : 1800 - 2150 meters above sea level Moisture : 11.5 % Caffeine : 1.13 % Appearance : The beans have a yellowy green colour and are dry processed. Cup Profile : Sweet flavour and aroma with a light to medium body , Jasmine, Grape, Orange, Well balanced
The Origin of Brazilian Yellow Bourbon As a coffee variety, Yellow Bourbon has been cultivated in the fields for nearly 90 years. But lets start from the beginning, with its parents. By the 1850s, Brazil had become a major global coffee producer country. The sector was heavily reliant on the Typica variety, which was introduced in the 1720s. Given Typica limited yields and subsequently reduced export volume potential a Brazilian emissary traveled to Reunion Island in the Indian Ocean, east of Madagascar, to secure some seeds of the infamous Red Bourbon variety. By the 1870s, Red Bourbon had become a prominent coffee variety throughout many of the Brazilian coffeelands. Then, in 1871, something strange appeared. In the city of Botucatu in the State of Sao Paulo: a mutation of Typica bore yellow berries, something never before seen in Brazil, according to numerous records. While the yellow Typica mutation, referred to then as Yellow Botucatu, wasnot particularly productive, it was adopted by a number of farmers for the curious color of its fruit. It should be noted that some researchers believe that Yellow Bourbon originated as a natural Red Bourbon mutation. Region: Fazenda Santa Barbara Grade: Yellow Bourbon Processing: Fully Washed Botanical Species: Arabica Screen Size: 17/18 Altitude: 1.300 meters above sea level Moisture: Caffeine: Appearance: Yellowish Cup profile: Sweet flavor, very pronounced citric acidity flavor
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A very nice, vibrant lot. Papua New Guinea Sigri A is back by popular request. This year the quality is high and we are glad to have it back for the fan base that it built. Reminiscent of the better Jamaica Blue Mountain offerings, this year's coffee seems particularly striking with its ethereal hickory notes; a unique but not over-the-top flavor profile. The Sigri plantation, situated in the Wahgi Valley, in the Western Highlands Province of Papua New Guinea, was established in the 1950s and rapidly gained a reputation that has continued to grow with Sigri being internationally recognized as producing a gourmet coffee equal to the world's best for more than 20 years. All plantings are exclusively Arabica, concentrating on the Typica varieties which originate from seed introduced to Papua New Guinea from Jamaica Blue Mountain Typica rootstock. The farm sits at 5000 feet above sea level, with the main crop harvested from May to July. All growing and processing practices follow a system which has been throughly proven over many years, and insists on the highest standards and quality at every stage. Sigri coffee undergoes a rigorous wet factory process. Quality control begins in the field; coffee cherry is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking. The fermentation process stretches through a period of three days, broken every 24 hours by washing. Unlike other washed processed coffees, however, Sigri's process follows this by a total immersion in water for a further day, which creates a unique flavor profile. Region: Papua New Guinea Grade: Sigri A Processing: Fully Washed Botanical Species: Arabica Screen Size: 15+ Altitude: 1.600 meters above sea level Moisture: 12.5% Caffeine: 0.9 - 1.5% Appearance: Typical colour related to good and fresh coffees Cup profile: Blackberry, Citrus, Malic Acidity
Hi, Greetings from Uttamkumar Bose, India. We are leading exporters of various kind of food products. We deal in various kind of fruit pulp like Mango Pulp(Alphonso, Kesar, Totapuri), Straberry, Apple, etc) frozen pulp, frozen slices ,etc. Please reply with your requirements in detail with specifications and qty for best offer
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