Coffee Distributor : Gano Coffee ; Ling Zhi ;

Reishi Ling Zhi Ganoderma Lucidum Gano Coffee ©

Pepper

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O ` David's Irish Coffee

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O`David's Irish Coffee
2 teaspoons dark clover honey.
2 shots Irish single malt whiskey.
2/3 cup of hot espresso coffee.
Heavy cream lightly wipped as garnish.
Place honey and wiskey in a pipping hot cup then mix till honey and whiskey get married. Pour in espresso coffee carefully spoon whipped cream on top.
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SOME COMMON COFFEE NAMES

• TURKISH COFFEE ; Turkish coffee is not a degree of roast or an indicator of Turkish heritage, although usually dark Turkish is not a degree of roast. Turkish coffee means "super extra fine grind". Coffee beans ground to a very fine powder. Typically, the coffee bean is roasted to a dark brown to attain a brittle quality increasing the beans ability to be ground fine. Turkish coffee can be a blended two or three bean affair or flavored, I assure you a nice crispy "Master Dry Roasted Dark" bean of the highest quality ground and fresh brewed in the grand Turkish style will amaze you.

• ESPRESSO ; Espresso is a particular and very distinct way of making coffee. It stands on its own. Espresso means at its root or origin EXPRESS. Modern "high end" machines are a wonder, steel tank of super heated water. Freshly ground coffee is packed with a small damper into a handle containing a small sieve. The handle is fitted with precision and steaming hot water is allowed to force through the grounds and the delicious essential brown mosaic that is crème forms.

LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum

Coffee distributor: Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom General Information
Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.

Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.

Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels.

Those triterpenoids also play an important role in lowering the risk of coronary artery disease.


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Coffee Quebec

Coffee Quebec:

600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very excited upon eating coffee berries.

· Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity.
· Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity.
· Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics.
· Colombian Excelso: Like Supremo but sometimes with more intensity.
· Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.
· Colombian Decaf: Swiss Water. Less flavorful than German processing.
· Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma.
· Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor.
· Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma.
· Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose.
· Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma.
· Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste.
· Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma.
· Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone.
· Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste.
· Kona Fancy: Full body, fine aroma, exceptional flavor.
· Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas.
· Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma.
· Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor.
· New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste.
· Panamanian Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts.
· Peruvian Organic: Simple, mild flavor, good acidity and body.
· Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity.
· Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf.
· Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.
· Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance.
· Thai Robusta: Harsh, woody, heavy body, acquired taste.
· Three-Bean Decaf: Typical restaurant or supermarket style decaf.
· Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees.
· Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well.