Rain To Lash Brazil's Coffee Regions This Week

SAO PAULO (Dow Jones)--Brazil's main coffee-producing regions should see heavy rain later this week, according to local weather service Somar Monday.

In Minas Gerais, Brazil's No. 1 coffee-growing state, daytime temperatures of 20-25 degrees Celsius are expected through Wednesday, while nighttime temperatures will range from 9-12 degrees Celsius.

Several days of rain are expected to begin later in the week. The coffee-growing towns of Guaxupe, Poco de Caldas, and Varginha will see six millimeters of rain Friday and up to 12 millimeters through Sunday, Somar said.

Rodrigo Costa, coffee analyst and trader at Newedge, said that Brazil's weather is something to be worried about. "Cold masses are arriving in the south of the country, with no apparent threat of frost for the coffee-belt. But rains are forecasted for the end of the month," he said.

This could provoke more problems with the quality of current crop, Costa added.

In Parana and Sao Paulo's arabica coffee regions, the weather is expected to follow the same pattern.

Daytime temperatures will reach 22-26 degrees Celsius, and nighttime temperatures will fall to 14-17 degrees Celsius. Light showers are expected by Wednesday followed by heavy rain on Thursday and Friday.

Parana's Londrina, should record up to 24 millimeters of rain on Thursday. Sao Paulo will see 10-20 millimeters of rain through the weekend.

Brazil is the world's No. 1 coffee producer and exporter.

*Source: The Wall Street Journal


Liquid heaven for a price

This clean cool water flowing down

Slowly filtered through the ground

Eight cups a day, keep your diet stable

Oh it’s all there on the label

Describe all the ways it’s good for you

I love it and you’ll love it too

Liquid heaven for a price

Come on now, it tastes so nice

Quench your thirst with just a drop

Available in every shop

* By Ben Ruskin


Wisdom, Strength, Hope

Breaking away from the ‘coffee talk’ if I may.

Many of our fellow Americans are really undergoing turmoil in their daily lives. If it is you, or someone you know, try and take solace in these three strong character traits knowing that surely things will get better...

Wisdom from yesterday.

Strength for today.

Hope for tomorrow.


Nestle Coffee-Mate Coconut Crème Liquid

It is very seldom that I publicly endorse a product.

However, when such a product comes along that is emeritus of endorsement, I cave.

My fellow flavoured coffee lovers... you MUST try Coffee-Mate's Coconut Crème coffee creamer, you must I tell you.

I had some friends over and without telling them, offered them liQuid heaVen with Coffee-Mate's Coconut Crème.

All I can say, is, "You should have been there, as words could not describe the excitement and enthusiasm that ensued."

Read all about this amazing creamer here.

Visit this link to find out where to buy in your area.


Four Major Characteristics of Coffee

Like the four seasons, Winter, Spring, Summer and Fall, coffee too has its four (4) major seasons or characteristics...


Aroma is a combination of what we taste and what we smell. The Aroma of coffee can be floral, like a rose or wine like Merlot. Words used to describe a coffee's aroma include: exotic, floral, wine like, earthy, fruity, pungent, sweet and clean.


Acidity is the lively, palate cleansing property characteristic of all high-grown coffee. Acidity like sweetness is tasted primarily on the sides of the tongue and may range from low to high. Acidity should hit on the sides of the tongue and sometimes on the back of the jaw bone and may range from low to high. It is the "tartness" or "tanginess" felt in the mouth. Words which describe acidity include: Bright, tangy, sparkling and crisp (for coffees high in acidity like Kenya and Costa Rica)


Body is the thickness or weight of the beverage on the tongue. It is the lingering after-taste felt on the tongue long after the beverage is gone. It ranges from light to full. It varies between coffees and also with brewing methods used. For example French Press brew is heavier-bodied than drip coffee. Coffees from the Indonesian Islands (Sumatra, Java, and Celebes) have a heavier body than South and Central American coffees.


Refers to the total impression of the previous three factors of aroma, acidity and body. Words that describe a coffee's flavor include: chocolaty, nutty, wine like, fruity, spicy, woody, earthy and smokey.


The World and its Coffee Supply

Arabica beans consist of 75% of the world's total output. Followed by Robusta coffee beans making up the remaining 25%.

Where does the world go for its Arabica beans?

- 30% of it comes from Brazil. (natural treated)
- 25% of it comes from Central America, Colombia, Peru and Ecuador. (washed coffee beans)
- 10% of it comes from Africa
- 15% of it comes from Asia*

Leaving the world seeking Robusta beans.... where do they come from? Significantly, from three places: Africa, Indonesia and Brazil.

Now there may be other countries supplying both Arabica and Robusta to the world's need for coffee. However, their per-centage is far lower that what has been reported here.

* Merol


Hard pods, Soft Pods, Capsules what does it all mean?

FABULOUS article by David Warr at Warr on Words blog.

In today's society we are constantly looking for labour saving ideas and in the espresso market the large global corporations have only been too happy to feed our desires.

Nestle through their "Nespresso" system which incorporates the use of dedicated capsules are making a huge impact in the domestic market. They have built a series of domestic machines that will only take their capsules, thereby eliminating competitor offerings. On top of this they only operate a mail order service which means that you can't simply purchase capsules from your local high street store. The range they have developed has been quite incredible, but as with all global brands regional choice gets lost as Nestle attempt to keep the whole market to themselves.

However, they are not alone, Lavazza are another vast coffee business producing capsules solely for their machines. At the last count I believe they were manufacturing 1 million capsules per day.

On the regular coffee front Philips have collaborated with Douwe Egbert (part of the Sara Lee corporation) to offer a single portion "soft pod" machine called Senseo. Once again an attempt to force the consumer to only use the Dowe Egbert product. Thankfully in this case there has been a little more pragmatism on the part of DE, as other manufacturers are now able to produce "soft pods" under licence using their own coffee. On top of this other machine manufacturers, most notably Bunn have now produced their own soft pod machines.

However no sooner does one corporation allow a little choice into the market than along comes another one, this time in the shape of Kenco with their "Tassimo" system who attempts to close it down again.

This then bring me on to the one system which is both convenient and offers choice, namely the "hard pod". A number of manufacturers of Espresso machines now offer an interchangeable system. For convenience you can use a pod, however if you have a preferred local coffee roaster you can also use their fresh ground coffee in the same machine by simply changing the insert in the group handle.

Now that's what I call choice, it benefits both the consumer and the smaller regional businesses. This is why these are the kinds of systems you will find on our website.

We believe that the consumer, the grower, everybody should be allowed to benefit from this business not just a select few with very deep pockets.