Make Frappé coffee

Frappé variations

Frappé is available in three degrees of sweetness, determined by the amount of sugar and coffee used. These are: glykós (γλυκός, pronounced [ɣliˈkos], "sweet", 2 teaspoons of and 4 teaspoons of sugar); métrios (μέτριος, "medium", 2 teaspoons of coffee and 2 teaspoons of sugar); and a skétos (σκέτος, "plain", 2 teaspoons of coffee and no sugar). All varieties may be served with evaporated milk (με γάλα Greek pronunciation: [me ˈɣala]), in which case they may be called φραπόγαλο (frapógalo, Greek pronunciation: [fraˈpoɣalo], "frappé-milk"), or without.

Kahlúa, Baileys Irish Cream or other liqueurs are sometimes used for additional variation, as well as chocolate milk.Many restaurants add a ball of vanila ice-cream into their frappe instead of milk.Though not technically "frappé" (since they are not shaken), some variations are stirred with a spoon, creating a slightly different texture and, according to some, taste.

 

Frappé outside Greece

Frappe is consumed in Cyprus, where Greek Cypriots accepted the smoothie in their culture in Albania, the Republic of Macedonia, Thailand, Malaysia, Indonesia, parts of Turkey, Ukraine, Poland and Romania. Taken in recent years Balkan immigrants in Greece have frappe in their home, which he accepted with some differences. In Bulgaria, Coca-Cola instead of water is sometimes (perhaps the inspiration for Coca-Cola Blak) is used, Denmark, cold milk is often used instead of tap water, and in Serbia, ice is added.

While Starbucks markets a number of frappuccino beverage under the name, they are not directly related, evidenced by the fact that Starbucks Frappuccino in both Greece and Greek-style "frappe" (written by Starbucks without accent) provides.

Maraba coffee 8

The technicians then move the beans to the technical centre in nearby Kizi. Certain machines, housed in a warehouse up the side of the hill, remove the parchment skins from the beans.Employees take the beans into the adjacent laboratory for the final quality control process – hand sorting – which is carried out by several experienced women. The beans are bagged and labeled according to their quality, and stored in the compound's warehouse to await sale.

Products and customers

As of 2006, Maraba produces 80 short tons (73,000 kg) of export-quality coffee per year, of which 40 tons go to roasters and sellers in the United Kingdom and 40 tons to the United States.

The coffee appears in the following products:

* Maraba Bourbon coffee, produced by Union Coffee for Sainsbury's and other UK-based outlets.

* "New Orleans Jazz" Blend and Hotel blend, two Community Coffee brands containing a blend of Maraba and other coffees. As of 2006, Community are considering launching Maraba as a single origin brand.

* Café de Maraba, the brand produced by Rwanda Roasters and sold in upmarket shops in Rwanda, including all Total petrol stations and the Intercontinental Hotel. It is the most expensive coffee generally available in the country.

    * Meantime Coffee, the beer produced by Meantime Breweries of London.

    * Intelligentsia have used the coffee in various blends in 2005, due to their shipment arriving late, but intends also to launch it as a single-origin brand in the future.

Maraba coffee 7

The technicians start the washing process immediately, since delay can cause fermentation of the sugary coating surrounding the bean and ruination of the coffee flavour.The beans are first thrown into a deep tank. The best cherries sink to the bottom and pass through a machine that removes their skin. The technicians remove any floating cherries and process them in the same way as the others for the cooperative to sell on the domestic market for less than specialty-coffee price. The beans are fed through one of the cooperative's three de-skinning and selection machines to remove their skins and most of the sugary coating before running the individual beans through a vibrating colander. 

The colander separates the very highest quality Grade A beans from those labeled Grade B; the two grades are sent separately down the hill in a water chute with a 1% gradient.This process allows for further separation of beans based on quality, with around 15 tanks available at the bottom for capture of the different types. The beans are kept submerged, two days for the best and 15–20 hours for the lesser beans, which causes a small amount of fermentation to convert the remainder of the sugar without significantly impairing the flavour.

Washed beans drying on racks

The technicians wash the beans several times to remove the remains of the skin and coating and put them out on shaded racks to dry.Cooperative employees turn the beans regularly as technicians spot and remove bad beans. A longer drying process of up to two weeks in the sun follows (with provision for quick covering in the event of rain), again with constant turning. This last process reduces the water content of the bean from 40% to 12%.

Maraba coffee 6

Geography and climate

Maraba coffee is grown in the south of Rwanda at coordinates 2°35′S 29°40′E / 2.583°S 29.667°E / -2.583; 29.667, roughly 12 kilometres (7 mi) from Butare and 150 kilometres (93 mi) from the capital, Kigali. The project began in the Maraba District of Butare Province, but these entities were replaced under local government organisation in 2006, and the area is now part of Huye District in the Southern Province. The area is very hilly, due to its proximity to the Western Rift Valley and the montane Nyungwe Forest, and features rich volcanic soils.The coffee is grown at altitudes between 1,700 and 2,100 metres (5,577–6,889 ft) above sea level,often on steep hillsides with terrace farming. The area experiences an average of 115 centimetres (45 in) of rainfall annually.The majority of this falls during the rainy season of March to May,the major coffee harvesting season. The high altitude lowers the temperature slightly to an average of about 20 °C (68 °F). There is little seasonal variation.

Production cycle

The main harvesting season for coffee in Rwanda is during the major rainy season,running from March to the end of May.At harvest time, farmers spend most of the day picking cherries by hand. In the evening, they carry them in traditional baskets woven from banana leaves to the washing station, which may be several hours away.Technicians hand-sort the beans to pick out the best cherries, those with a deep red colour, and return the remainder to the grower to be sold on to markets outside the Maraba process at a lower price. The technicians pay the grower US$0.10 per kilogram. This money accumulates, and the association pays it each fortnight into farmers' bank accounts.

Maraba coffee 5

Recent years: independence and coffee beer

Beginning in 2003, PEARL deemed the operation self-sufficient and reduced financial support for the Abahuzamugambi Cooperative. The cooperative provided its growers with loans that helped improve living standards and allowed for livestock investments, affordable medical insurance, and education. A cooperative bank was opened in the village in March, enabling farmers to maintain and manage their own funds locally, rather than having to trek the long distance to Butare.

In late 2004, London-based Meantime Brewing began offering a coffee beer made out of beans grown in Maraba.The drink is intended as an alcoholic iced cappucino or digestif. The head brewer tasted coffees from around the world but decided that the hints of vanilla and chocolate in Maraba coffee made it more suitable than the nutty and bitter coffees from South America. The original beer had an alcohol content of 4% and the same caffeine content as coffee, and was described as having a "silky, velvety character". It is sold in larger branches of Sainsbury's and in some pubs and clubs. The beverage was one of only two Fairtrade beers available on the UK market until 2006,when a reduction in the proportion of coffee and an increased alcohol content (now 6%) cost it its Fairtrade status. It is still made from Maraba beans. It is the only coffee beer available in the British Isles,and it won the Gold medal for the coffee-flavoured beer category at the 2006 Beer World Cup.

In 2006, the Swedish Minister for Development Co-operation and Deputy Minister for Foreign Affairs, Carin Jamtin, visited Maraba to extend cooperation between Sweden and Rwanda and expose Maraba coffee to the Swedish specialty market.In July 2006, a telecentre was opened in Maraba under the coordination of PEARL. USAID, NUR and Washington State University (WSU) Extension's Center to Bridge the Digital Divide (CBDD) provided funding and resources. Three WSU students spent six weeks in Rwanda helping to set up the centre and train the local staff, who now operate it. 

Maraba coffee 4

Comic Relief also took an interest in Maraba. The 2001 Red Nose Day campaign had brought in £55 million for projects in the UK and Africa, some of which they pledged to the Association des Veuves du Genocide (AVEGA), an association of widows of the 1994 Rwandan Genocide.The charity discovered that many of the Maraba smallholders were also members of AVEGA and could thus provide funding and support. They contacted Union Coffee Roasters (UCR), a British roasting company, whose representatives visited Maraba in 2002 with officials from the Fairtrade Labelling Organisation (FLO). This group inspected the Maraba site and granted certification, making Maraba coffee the first Rwandan cooperative to gain Fairtrade status.UCR described the coffee as containing "sparkling citrus flavours complemented by deep, sweet chocolate notes" and bought all the remaining produce from the 2002 harvest.

 

UCR distributed its Maraba Coffee in early 2003 via Sainsbury's supermarkets,which sold the product in all 350 of its stores in the run up to that year's Red Nose Day.In 2003, the Abahuzamugambi Cooperative made US$35,000 in net profits. Of this, 70% was divided among the farmers at US$0.75 per kilogram provided, an amount more than three times that paid to other coffee growers in Rwanda and sufficient to pay for health care and education services which were not previously affordable.The remaining 30% was invested back into the cooperative and spent on buying calcium carbonate,an agricultural lime used to reduce acidity in the soil caused by run off of minerals during rainfall

Maraba coffee 3

The coffee farmers of Maraba first needed a car wash to coat the sugar from the coffee bean to remove under the skin. When these sugars are not removed within 12 hours of harvest, the taste of coffee impaired.They the first station in July 2001 set Cyarumbo sector, near the main road, with financial support from UNR, the Office des Cultures Industrielles du Rwanda Elles (OCIR-Café), ACDI / VOCA, and the Institut des Sciences Agronomiques Rwanda (ISAR). The opening was late in the harvest time, leaving only 200 kg (441 lb) of that this year's harvest suitable for washing. However, the results were very good, and the station was expanded to allow more coffee in 2002 will be processed. In order to bring bottled water from the mountain station to the updated Huye, helped ACDI / VOCA funding of a pipeline, which opened in March 2002.

A new certification system was introduced for the 2002 harvest to ensure that beans brought to the station were of suitable quality. Around half of the Abahuzamugambi membership attained the certification, which allowed the cooperative to look for serious buyers in the specialty markets of Europe and North America.

International acceptance

PEARL brought a specialty coffee expert to Rwanda, where they come into contact with a seller, based on the Louisiana Community coffee on the market Maraba.They samples help to Louisiana, and in June 2002, a representative of the community visited Maraba . Rwandan President Paul Kagame was also present, because the government attached great importance to the project.Community an 18,000 kg (40,000 lb) container of Maraba beans bought at above-average amount of U.S. $ 3 per kilogram.The beans were transported to Louisiana where they are roasted and blended into one of the gourmet coffee business. This was the first direct contract between an American and an African coffee roaster of the cooperative.

Maraba coffee 2

In 1999, 220 coffee growers formed an association in the Maraba district (part of the former Butare Province) to tackle this problem. Many of these farmers had lost family members during the 1994 genocide, while others had husbands in prison, accused of participating in the killings and due to face trial in the traditional gacaca courts.They named the association Abahuzamugambi, a Kinyarwanda word for people who work together to achieve a goal. The farmers hoped that by forming the association, they would increase revenue by selling directly to exporters in Kigali instead of through an intermediary transport company. They divided their profits and used them to buy tools, fertilisers and seeds to increase yields.

In 2000, the mayor of Maraba requested development aid from the National University of Rwanda (UNR), based in nearby Butare; the following year UNR helped found the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL). Several entities supported the PEARL project: USAID, Michigan State University, Texas A&M University and various Rwandan bodies including UNR, the national agricultural research institute (ISAR) and the Kigali Institute of Science, Technology and Management (KIST). PEARL started working with Abahuzamugambi in February 2001 to improve the coffee quality to standards required by the specialty coffee market in the United States.

Maraba coffee 1

Maraba's coffee plants are the Bourbon variety of the Coffea arabica species and are grown on fertile volcanic soils on high-altitude hills. The fruit is handpicked, mostly during the rainy season between March and May, and brought to a washing station in Maraba, where the coffee beans are extracted and dried. At several stages, the beans are sorted according to quality. The farmers receive credits based on the amount and quality of the beans they provide.

The beans are sold to various roasting companies, with the best beans going to Union Coffee Roasters of the United Kingdom, who produce a Fairtrade-certified brand and Community Coffee of the United States. Rwanda Specialty Coffee Roasters buys from Maraba and sells to the domestic market. Maraba coffee is also brewed into a beer.

About 2,000 smallholder farmers grow the coffee plants under the Abahuzamugambi cooperative, founded in 1999. Since 2000, the cooperative has been supported by the National University of Rwanda (NUR) and the PEARL. The cooperative has improved coffee quality and penetrated the speciality market.

Origins

Rwandans have been growing coffee since colonial times, but until 1999 the product was classed below Grade C, making it unsalable on the global markets.The farmers did not have the means to wash and prepare their coffee cherries to specifications in a timely manner. Buyers paid US$0.33 per kilogram, a price that kept the farmers poor.

List of coffee varieties 7

Sulawesi Toraja Kalossi	Arabica	Indonesia	Grown at high altitudes on the island of Sulawesi (formerly Celebes) in the middle of the Malay archipelago in Indonesia. Kalossi is the small town in central Sulawesi which serves as the collection point for the coffee and Toraja is the mountainous area in which the coffee is grown. Sulawesi exhibits a rich, full body, well-balanced acidity (slightly more than Sumatra) and is multi-dimensional in character. It has dark chocolate and ripe fruit undertones. It is an excellent coffee for darker roasting. Because of its semi-dry processing, it may roast a bit unevenly.
Timor, Arabusta	Interspecific hybrid	Indonesia	Timor is not actually a variety of coffea arabica, but a hybrid of two species of coffee; coffea arabica and coffea canephora (also called Robusta). It was found on the island of Timor around the 1940s and it was cultivated because of its resistance to leaf rust (which most arabica coffee is susceptible to). It is called Hybrido de Timor in the Americas and Tim Tim or Bor Bor in Indonesia. Another hybrid between the two species is called Arabusta but generally only found in Africa.
Typica	Arabica	Worldwide	The variety we call Typica is basically the same variety of coffee the Dutch gave to King Louis the <check> back in the 17th century <check>. Although, since then it has mutated slightly to reflect its surroundings i.e. Mexican Typica is genetically slightly different to Kona (Hawaiian Typica), and they take different names to reflect this: Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), San Bernado & San Ramon (Brazil), Kents & Chickumalgu (India)
Uganda	Arabica/Robusta		Although it mostly produces Robusta coffee, there is a quality Arabica bean grown there known as Bugishu around the Sipi Falls area.

Robusta varieties

Although no separate types of beans, unusual and very expensive Robusta Kopi Luwak, the Indonesian and Philippine "Kape Alamid". The civet beans are from the droppings of the Common Palm, whose digestive processes give it a distinctive flavor-collected.

In North Sumatra, where you have the Mussang diets on the local arabica coffee.

other races
Although not as popular as Arabica and Robusta coffees are others there too. Kape Kape Barako or may Baraco, (English: Barako coffee), a Liberica.variety grown in the Philippines, particularly in the provinces of Batangas and Cavite.

List of coffee varieties 6

Ruiri 11	Arabica	Kenya	Ruiru 11 was released in 1985 by the Kenyan Coffee Research Station. While the variety is generally disease resistant, it produces a lower cup quality than K7, SL28 and 34.
Santos	Arabica	Brazil	Brazil Santos is usually used as a grading term for Brazilian coffee rather than a variety of Arabica. The name refers to the port in Brazil where coffee passed through, and was regarded as higher quality than "Brazilian coffee". Brazilian Santos is usually of the Bourbon variety.
Sarchimor	Interspecific hybrid	Costa Rica, India	A hybrid between the Costa Rican Villa Sarchi and the Timor variety. Because of its Timor parent, Sarchimor is quite resistant to leaf rust disease and stem borer. As well as Costa Rica, it is grown in India.
SL28	Arabica	Kenya	A selection, by Scott Labs in Kenya from the Tanganyika Drought Resistant variety from northern Tanzania in 1931. Excellent flavour, commonly blackcurrant acidity.
SL34	Arabica	Kenya	Selected by Scott Labs from the French Mission variety grown in Kenya. Selected for its superior cup quality (although inferior to SL28), but not resistant to CBD, CLR or BBC.
Sumatra Mandheling and Sumatra Lintong	Arabica	Indonesia	Basket Healing is named after the spelled Mandailing people in North Sumatra, Indonesia. The name is the result of a misunderstanding by the first foreign buyer of the race, and no coffee is actually produced in the "Mandailing region." Lintong on the other hand, after the name Lintong district includes North Sumatra.

List of coffee varieties 5

Mayaguez	Arabica	Africa	A Bourbon cultivar grown in Rwanda.
Mocha	Arabica	Yemen	Yemeni coffee traded through the once major port of Mocha. Not to be confused with the preparation style (coffee with cocoa).
Mundo Novo	Arabica	Latin America	Mundo Novo is a hybrid between Bourbon and Typica, crossed in the 1940s.
Orange, Yellow Bourbon	Arabica	Latin America	Red Bourbon and Orange Bourbon are types of Bourbon that have been selected from spontaneous mutation.
Pacamara	Arabica	Latin America	Pacamara is a hybrid between the Typica mutation Pacas and Maragojipe. It was bred in El Salvador in 1958 probably to achieve a Typica variety that produces larger beans.
Pacas	Arabica	Latin America	A natural mutation of the Bourbon variety found in El Salvador in 1949.
Pache Comum	Arabica	Latin America	Is a mutation of Typica first found in Santa Rosa, Guatemala.
Pache Colis	Arabica	Latin America	Pache Colis is a hybrid between Pache Comum and Caturra. This variety produces distinctly larger fruit and roughly textured foliage.
Panama	Arabica	Panama, Costa Rica	Gesha variety, grown in the highlands of Boquete in Chiriqui Province, highly sought after by bidders in auctions, achieving high prices.
Marigojipe	Arabica	Latin America	Maragojipe is a Typica mutation, first discovered in the Maragojipe region of Brazil's state Bahia. Maragojipe is well known for producing big beans.
Mundo Novo	Arabica	Latin America	Mundo Novo is a hybrid between Bourbon and Typica, crossed in the 1940s.

List of coffee varieties 4

MochaArabicaYemenYemeni coffee traded through the once major port of Mocha. Not to be confused with the preparation style (coffee with cocoa).

Ethiopian Sidamo	Arabica	Ethiopia	From the Sidamo (now Oromia) region of Ethiopia as well. All three Ethiopian varieties are trademarked names with the rights owned by Ethiopia.
Ethiopian Yirgacheffe	Arabica	Ethiopia	From the Yirgachefe district in the Gedeo Zone of the Southern Nations, Nationalities, and People's Region of Ethiopia. All three Ethiopian varieties are trademarked names with the rights owned by Ethiopia.
French Mission	Arabica	Africa	French Mission is actually Bourbon that was planted in East Africa by French Missionaries around 1897.
Guadeloupe Bonifieur	Arabica	Guadeloupe
Hawaiian Kona	Arabica	Hawaii	Grown on the slopes of Hualalai in the Kona District on the Big Island of Hawaii. Coffee was first introduced to the Islands by Chief Boki, the Governor of Oahu, in 1825.
Jamaican Blue Mountain	Arabica	Jamaica and Africa	From the Blue Mountain region of Jamaica. Due to its popularity, it fetches a high price in the market.
Java	Arabica, Robusta and interspecific hybrids	Indonesia	From the island of Java, in Indonesia. This coffee was once so widely traded that "java" became a slang term for coffee.
K7	Arabica	Africa	A Kenyan selection of French Mission Bourbon selected at Legelet Estate in Muhoroni, Kenya. Selected based on cupping trials.

List of coffee varieties 3

Charrieriana	Arabica?	Cameroon	This is a newly found variety from Cameroon. It has gained some press recently due to its caffeine-free nature. Not yet grown commercially, but it probably will be.
Colombian	Arabica	Colombia	Coffee was first introduced to the country of Colombia in the early 1800s. Today Maragogype, Caturra, Typica and Bourbon cultivars are grown. When Colombian coffee is freshly roasted it has a bright acidity, is heavy in body and is intensely aromatic. Colombia accounts for about 12% of the coffee market (by value) in the world, third in volume after Vietnam and Brazil.
Ethiopian Harar	Arabica	Ethiopia	From the region of Harar, Ethiopia. Known for its complex, fruity flavor that resembles a dry red wine. All three Ethiopian varieties are trademarked names with the rights owned by Ethiopia.
Ethiopian Sidamo	Arabica	Ethiopia	From the Sidamo (now Oromia) region of Ethiopia as well. All three Ethiopian varieties are trademarked names with the rights owned by Ethiopia.
Ethiopian Yirgacheffe	Arabica	Ethiopia	From the Yirgachefe district in the Gedeo Zone of the Southern Nations, Nationalities, and People's Region of Ethiopia. All three Ethiopian varieties are trademarked names with the rights owned by Ethiopia.
French Mission	Arabica	Africa	French Mission is actually Bourbon that was planted in East Africa by French Missionaries around 1897.
Guadeloupe Bonifieur	Arabica	Guadeloupe
Hawaiian Kona	Arabica	Hawaii	Grown on the slopes of Hualalai in the Kona District on the Big Island of Hawaii. Coffee was first introduced to the Islands by Chief Boki, the Governor of Oahu, in 1825.
Jamaican Blue Mountain	Arabica	Jamaica and Africa	From the Blue Mountain region of Jamaica. Due to its popularity, it fetches a high price in the market.
Java	Arabica, Robusta and interspecific hybrids	Indonesia	From the island of Java, in Indonesia. This coffee was once so widely traded that "java" became a slang term for coffee.
K7	Arabica	Africa	A Kenyan selection of French Mission Bourbon selected at Legelet Estate in Muhoroni, Kenya. Selected based on cupping trials.
Mayaguez	Arabica	Africa	A Bourbon cultivar grown in Rwanda.

List of coffee varieties 2

Variety	Arabica	Region(s)	Comments	Ref
Arusha	Arabica	Mount Meru in Tanzania, and Papua New Guinea	either a Typica variety or a French Mission.
Bergendal, Sidikalang	Arabica	Indonesia	Both are Typica varieties which survived the Leaf Rust Outbreak of the 1880s; most of the other Typica in Indonesia was destroyed.
Blue Mountain	Arabica	Blue Mountains region of Jamaica. Also grown in Kenya, Hawaii, and Papua New Guinea.	A natural mutation of Typica.
Bourbon	Arabica	Réunion and Latin America.	Around 1708 the French planted coffee on the island of Bourbon (now called Réunion) in the middle of the Indian Ocean, all probably from the same parent stock - the plant the Dutch gave them. Unsurprisingly, it mutated slightly and was planted throughout Brazil in the late 1800s and eventually spread through Latin America. Bourbon produces 20-30% more fruit than Typica varieties.
Caturra	Arabica	Latin and Central America	This is a mutation of the Bourbon variety, found near the town of Caturra, Brazil in the 1930s. It produces a higher yield than Bourbon, and this is generally due to the plant being shorter, higher yielding, and with less distance between the branches. A relatively recently selected botanical variety of the Coffea arabica species that generally matures more quickly, produces more coffee, and is more disease resistant than older, traditional arabica varieties. In fact this mutation is not unique; it led to the formation of the Pacas variety in El Salvador (from Bourbon) and the Villa Sarchi in Costa Rica (from Bourbon). Genetically it is very similar to Bourbon although it usually produces a poorer cup quality but this is mainly due to the variety yielding more.
Catuai	Arabica	Latin America	This is a hybrid of Mundo Novo and Caturra bred in Brazil in the late 40s.

List of coffee varieties 1

Coffees refers to the various forms obtained by breeding or natural selection of coffee plants. In principle, under different types of coffees.

Can coffee beans at different locations distinctive characteristics such as flavor (flavor criteria include terms such as "citrus-like" or "earthy"), caffeine, body or mouthfeel, and acidity. These reflect the local environment where the coffee plants are grown, their method of process and genetic subspecies. In this sense, coffee is similar to wine, which also shows considerable regional variation. Coffee from a geographical location is an origin.

Variety, varietal, cultivar

All three terms are used in growth on various types of coffee in the world.

Species the botanical name, usually correct and selection of crops and forms used, visually from other species, and must reliably propagate.

    Variety may be defined as a regular and popular for a variety of expression, particularly in the wine.

Varieties is a term that is used for a wine made from or belonging to a single variety to give to describe. The coffee industry, this concept a bit, but instead a cup of coffee to describe a particular breed or species (ie Bourbon coffee), it is used in place of the term race or cultivar.

Arabica species
Coffee of the species Coffea arabica are richer flavor than Coffea robusta. C. Arabica has many different types, each with unique properties. Some famous Arabica coffee are: