THE FOUR ELEMENTS OF SHADE COFFEE CERTIFICATION

There are four broad elements of shade certification that the industry agrees upon:

> Certification should not increase the financial burden on farmers.
> Producers who go through the certification process should get a premium price.
> Certification criteria should be developed with input from farmers.
> Certification should be based on valid scientific data to ensure that shade increase biodiversity.

Because of the lack of coordination surrounding shade coffee, most of these points have not been implemented, and they are actually the source of many farmers' complaints about shade certification. For example, many producers are interested in being certified, but they cannot afford it. "When we wanted to get certified, the price of coffee had already gone down, so it wasn't very attractive for the producers," says Lorena Calvo, a conservation biologist studying coffee farms in Guatemala. "[Farmers] have to pay for the certification, make the changes on the farm and then look for a market for their coffee."

Farmers also often feel that if they cannot get a higher price for shade-certified coffee, the time and expense involved in the certification process cannot be justified. Asked what the benefits of certification are for farmers, Francisco Mena answers, "We don't know yet. I expect someone [might be willing to pay an] additional premium. We're all making and effort for the good of the whole, but we need motivation."

"A lot of certified coffee ends up in the market at conventional prices," acknowledges Christopher Bacon, a doctoral student in environmental studies at the University of California-Santa Cruz who works with coffee cooperatives in Nicaragua. "We've been discussing with growers their decision to become certified, because there is a risk that they won't realize price premium. They need to consider other positive impacts of shade production, such as reducing costs or improving working conditions."

For many coffee producers, there simply isn't enough demand for shade coffee. "Our idea is to start certifying just a few producers, because the market seems small," says Nicolas Eberhart, marketing coordinator for the PROCAP coffee cooperative in Ecuador." Only one importer has inquired up to now. [We will] begin with the producers who already have organic certification. The only problem is the shade seals—there is so much confusion about them in Ecuador."

In fact, according to the Sustainable Coffee Survey, of the 6.6 million pounds of coffee that were shade-certified globally in 200-2001, only 2.1 million pounds were sold as such. Importers agree that shade certification doesn't often bring farmers premium prices, but it may help their coffee sell more quickly. All other factors being equal, roasters are more likely to purchase certified-shade coffee over an equivalent uncertified coffee.

IS IT REALLY CERTIFIED IN THE SHADE

To Certify or Not to Certify?
Shade-grown coffee has enjoyed the spotlight only sporadically in certain parts of the United States. One of the main reasons is that shade lacks a worldwide champion like the International Federation of Organic Agriculture Movements (IFOAM) or Fair Trade Labeling Organizations International (FLO), both of which have created widely accepted and enforceable definitions and standards for their certification systems.

Some critics contend that the term "shade" itself is a misnomer that prevents its widespread acceptance and that the concept should be re-branded as "habitat-friendly" or "ecosystem-friendly" to convey the benefits it provides. Others take the opposite tack, arguing that the shade concept should refer to the problems it addresses, such as deforestation.

The U.S. has two separate shade certification systems intended to ensure that Latin American shade-grown coffee is produced under a set of scientific guidelines. One is Eco-OK program development by the Rainforest Alliance and a network of Latin America environmental organizations, and the other is the Smithsonian Migratory Bird Center (SMBC) criteria. Both systems' standards require a minimum of 40 percent shade coverage, as well as specified tree heights and numbers of non-deciduous native tree species.

Eco-OK is a stand-alone certification that covers many aspects of farming. It requires a minimum of 12 species of native trees and at least 70 trees per hectare (one hectare equals 2.47 acres). It also includes regulations regarding agrochemical use, water resource, soil and waste management, hunting, working conditions, and community relations. Within the next year, Eco-OK auditors will begin to certify for organic and fair-trade criteria as well.

SMBC guidelines focus exclusively on shade. In September 2000, SMBC began a series of workshops to standardize the definition of shade and to align itself with organic certifiers so that a single technician can inspect for shade and organic standards in one visit. Currently, all SMBC-certified farms must also have organic certification.

Francisco Mena, a general manager of the Lomas Al Rio coffee farm, recently went through this new certification process, making Lomas Al Rio the first SMBC-certified farm in Costa Rica. He explains that an organic inspector visiting his farm had completed one of the SMBC workshops, so during his inspection for organic, he recommended that he also inspect for SMBC standards. Mena approved his idea, and the total cost for certification was around $320.

The trend toward integrating certification systems is occurring in other areas as well. For example, FLO criteria for bananas already includes some environmental standards. And the Eco-OK's Sustainable Agriculture Network is working with FLO, IFOAM, and Social Accountability International to develop a "Social Accountability in Agriculture" program. These initiatives are important, because many farmers find the preparation, transition to compliance, and certification difficult and costly. For example, farmers seeking Eco-OK certification must pay for the technicians to perform site visits and evaluations ($7.50 per hectare), and they must cover the technicians' travel-related expenses ($100-$150 per day plus travel expenses, depending on where the nearest inspector is located). Achieving and maintaining more than one certification is simply beyond the economic capacity of most producers.

For this reason, a "super seal" concept that combines organic, shade and fair-trade criteria is gaining support among importers, roasters, and retailers. In the Sustainable Coffee Survey, nearly two-thirds of the specialty coffee industry supported a "super seal" as a simpler way of communicating sustainability in the marketplace.

Still, there are many other areas of confusion and contention regarding shade in the coffee industry. In the Sustainable Coffee Survey report, nearly 45 percent of the companies claiming to carry shade-grown coffee did not even know who their shade-certifying agency was. Many importers, roasters and retailers add to the confusion by selling "verified shade" coffee, which comes from plantations that have not been certified by Eco-OK or SMBC but have been visited by someone—often an importer—who, without scientific guidelines, checks to make sure shade trees are present on the farms. Most people seem to agree that certified-shade is the clearest way to convey the concept in the marketplace and provide a transparent method of ensuring validity of shade claims.

WHAT IS SHADE GROWN COFFEE ????

WELL SINCE YOU ASKED........

Coffee (Coffea sp.) is a small understory tree or shrub, and has traditionally been grown amongst forest trees, in the shade. Various studies indicate that arabica coffee has the highest yields under 35 to 65% shade. In addition, growing coffee under shade also discourages weed growth, may reduce pathogen infection, protect the crop from frost, and helps to increase numbers of pollinators which results in better fruit set. Coffee grown in the shade takes long to ripen and is often thought to taste better because the long ripening times contribute to complex flavors. 
However, in order to produce faster, higher yields and prevent the spread of coffee leaf rust (Hemileia vastatrix), many coffee plantations began to grow coffee under sunnier conditions. The fewer shade trees that are in coffee plantations, the less biodiversity there is in those plantations.
This loss of biodiversity, especially in birds, has led conscientious consumers to look for "shade grown" coffee.  However, coffee is grown under a continuum of conditions, from rustic or traditional, to full sun, and these "shades of shade" are not all equal when it comes to the health of ecosystems. Unfortunately, there is no official definition of "shade grown," so coffee so labeled may be grown under what are technically shady conditions, but which are little better full  sun.
It is important to understand the various levels of growing coffee under shade.  This lists the five most typical categories, from the most desirable, traditional growing method, to the least diverse, most modern and technified method.

• Rustic. Often used on small family farms. Coffee is grown in the existing forest with little alteration of native vegetation. Tree species are diverse, with an average of 25 species. Shade strata (layers of vegetation) three or more. Shade cover = 70-100%.
• Traditional polyculture. Coffee is grown under a combination of native forest trees and planted tree and plant species, including fruit and vegetables both for the farmer and for market, fuel wood, medicinal plants, etc. Common tree species under which coffee is frequently grown include Inga, Grevillea, Acacia, Erythrina, and Gliricidia. Shade cover = 60-90%.
• Commercial polyculture. More trees removed in order to increase the number of coffee plants, and shade is provided mostly by planted timber and fruit trees. Canopy trees are regularly pruned, and epiphytes are typically removed. More often ivolves use of fertilizers and pesticides due to the lack of vegetative cover which helps prevent loss of soil nutrients, etc. Typically only two vegetation layers, the canopy, and the coffee. Shade cover 30-60%.
  
• Shaded monoculture. Dense plantings of coffee under an overstory of only one or two tree species (usually Inga), which are heavily pruned. Epiphytes are removed. Shade cover = 10-30%.
• Full sun. Lacks a tree canopy, or has a few isolated trees. No shade cover.

And here is a diagram from a paper by Patricia Moguel and Victor Toledo [1] to help you visualize the categories:

As you can see, coffee grown in a shaded monoculture could technically be labeled "shade grown," but it would probably not be what the consumer, concerned about biodiversity, is looking for.
Several organizations are working to certify shade grown coffees that are grown under conditions that preserve biodiversity, including the Rainforest Alliance and the Smithsonian Migratory Bird Center.

Healthy Coffee Announced That It Will Sign Up With Pink Sheets

NEWPORT BEACH, CA,-- Healthy Coffee International, Inc. (PINKSHEETS: HCEI) announced today that it has completed its current financial statements and will sign up with Pink Sheets OTCIQ and upload the financials within 10 days so the company can move up to limited information status. The posting of these updated financials, along with accompanying documents being filed with Pink Sheets will qualify Healthy Coffee International for "Limited Information" status with Pink Sheets. The board has approved that the authorized shares be reduced from 4 Billion shares to 100 million shares, and this should show on the Secretary of State web site and on Pink Sheets in the next few days.

In response to this announcement, Healthy Coffee International CEO Rick Aguiluz commented, "These events mark a huge milestone in Healthy Coffee International's growth as a publicly traded company and provide the public with concrete evidence of management's continued efforts to build the long-term viability of the company. The recent launch of Healthy Coffee's EnerGi products and International expansion has placed us in a strong position in the market place, and we have now taken steps to place ourselves in an equally strong situation in terms of financial reporting and trading options."

ABOUT HEALTHY COFFEE INTERNATIONAL, INC.

Healthy Coffee International, Inc. is focused on bringing health to the world's largest and most popular drink, coffee. The company's proprietary formulas combine the health benefits of Ginseng, Reishi Mushroom, and other top quality ingredients with the world's finest coffee beans to create a line of deliciously healthy instant gourmet coffee drinks. Healthy Coffee is well positioned in the market place at the intersection of three mega-billion dollar industries: coffee, wellness and energy drinks, and has quickly established offices in 8 countries and distributors in 23 other countries thru its marketing subsidiary Healthy Coffee USA, Inc. (www.healthycoffee.com) which uses a simple and unique Internet-driven international business model that allows the average person to own and operate a local, national, or international coffee distribution or coffee house business with very little capital investment or overhead. For more information, visit www.HCEI.biz.

Safe Harbor Statement: This release contains forward-looking statements with respect to the results of operations and business of Healthy Coffee International, Inc., which involves risks and uncertainties. The Company's actual future results could materially differ from those discussed. The Company intends that such statements about the Company's future expectations, including future revenues and earnings, and all other forward looking statements be subject to the "Safe Harbors" provision of the Private Securities Litigation Reform Act of 1995.

Contact:
Rick Aguiluz
CEO
Healthy Coffee International, Inc.
(949) 209-8850
Email Contact

SOURCE: Healthy Coffee International

WHAT IS LOW ACID COFFEE

Acidity is a term used in at least three overlapping ways in the world of specialty coffee. For the coffee aficionado, acidity is the dry, bright sensation that distinguishes fine high-grown coffees from duller, low-grown coffees. For these sophisticates, the brighter and more acidy a coffee the better. But for many other coffee drinkers, acidity is a word for an upset tummy and an unpleasant astringent sensation that ruins a beverage they otherwise enjoy.

And for the technically inclined, acidity is chemistry, something to be measured and quantified. The common measurement for acidity is pH, with a figure of 7.0 indicating a neutral substance and numbers under 7.0 indicating increasing levels of acidity. Lemon juice, for example, registers a pH of around 2.0, tomato juice 4.0, and milk 6.5. A typical bright, acidy breakfast coffee might register a pH of 4.7 or so. I find that my palate tends to identify acidity as a major component of flavor at a pH of 5.0 or below.

Unfortunately for those who would like to rely on numbers alone, rather than taste, the measured pH, or relative acidity/alkalinity, of a coffee may does not equate in a simple way either to the bright, dry sensation admired by aficionados nor to the stomach-threatening edginess deplored by acidity avoiders. Coffee chemistry is complex, and the relationship among the various kinds of acids found in coffee and other factors that influence taste (and, presumably, impact on digestion) of brewed coffee the impact of these acids on the body is intricate and only partly understood. Nevertheless, our modest experiments suggest that a coffee brewed at normal strength that registers a pH of 5.0 or above deserves to be called a "low acid" coffee.

Acid-Avoiders Neglected

Ever since I began listening in to coffee drinkers via e-mail I've been struck by how the specialty coffee establishment, with its infatuation with big, acidy coffees, has overlooked both the needs and the palates of those who might prefer less acidity in the cup. I also suspect that a preference for sweeter, less acidy coffees may be behind the current popularity of extremely dark-roasted coffees. Dark roasting tends to kill acidity while simultaneously developing certain bitter tastes that mask it.

What if American specialty roasters were to begin paying as much attention to developing a sweet, low-acid Brazil as they do to a blazingly acidy Costa Rica or Kenya?

If they did, perhaps the overlooked Americans who prefer a sweet, low-acid coffee might be better served than they are now, when their main option is coffee roasted so dark that not only the acidity, but most of the rest of the flavor, has been relegated to the roasting chimney.

Not a Lot of Options

Certainly, if this month's sampling is any indication, there are not many options available to a coffee drinker in search of flavor without acidity.

Coffee Review assembled a group of coffees that embody a variety of strategies to delivering a flavorful but low-acid cup. They include coffees treated to reduce acidity, and other "irritants," coffees with an acid-buffering agent added, low-acid Sumatras brought to an acid-reducing dark roast, lower-grown (and hence lower-acid) Brazil and India coffees, one naturally low-acid blend, and coffees that have been aged or "monsooned," both procedures that reduce acidity.

Surprises but no Revelations

Among this assortment of coffees I was hoping for at least one low-acid revelation -- a coffee with little acidity but memorable richness, complexity, sweetness, resonance.

Not this time around. There were some pleasant surprises -- the two India coffees and the aged Sumatra were far better and more interesting than I had expected -- but no real standard-setters for low-acid quality emerged from the pack.

One thing is certain. Treating the beans or dumping antacid compounds into them, or dark roasting them to the limit of possibility, is not nearly as effective in producing a fine flavorful low-acid cup as finding a lower grown coffee with naturally low acidity that has been picked and processed with care and brought to a moderate roast that develops the sugars without burning them. Yet even here, with the India Mysore from A'Roma Roasters, the Martinez Brazil, and the Café La Semeuse Classique blend, I was disappointed by the lack of resonance and round, chocolaty sweetness.

Everything but the Sweetness

Perhaps the problem is that lower grown, less acidy coffees often are assumed to be inferior to start with, and consequently are not picked and processed with the same care lavished on the finest higher grown coffees. I suspect, for example, that the lack of sweetness in the otherwise impressive A'Roma India Mysore is owing to too many unripe, green coffee cherries in the final mix. Nothing new here, of course. Currently only a handful of the world's coffee origins are consistently processed from strictly ripe, sweet fruit.

Such generously sweet, low-acid coffees do exist. At least three coffees I cupped recently fit the big, sweet, low-key but resonant profile: a Brazil Fazenda Lagoa from The Roasterie in Kansas City, the limited release, prize-winning Brazil Fazenda Estiva from Diedrich Coffee in the Los Angeles area, and Nizza Blend from La Colombe Torrefaction in Philadelphia. All of these coffees are naturally sweet, chocolaty, and rich, with little bite or snap.

But for those acid-sensitive coffee drinkers looking for an interesting dark-roast coffee, or a dry, cocoa-toned moderate roast, this month's cupping does offer some intriguing and attractive options.

Degree of Roast, pH, and Flavor

Here are the ratings of the ten coffees, matched to their pH, or instrument-measured acidity, and their degree or darkness of roast:CoffeepHDegree of Roast Rating Guatemala Antigua, Coffee Tamer added4.9Medium83Trader Joe's Low-Acid Coffee4.9Medium83Martinez Brazilian Capim Branco5.1Medium86A'Roma Indian Mysore La Semeuse Classique5.2Medium-Dark85A'Roma Blue de Brasil5.4Dark80Silver Canyon Sumatra5.6Very Dark83Silver Canyon Aged Sumatra5.6Very Dark85Tamer treated Low Acid Coffee, Regular5.7Very Dark70White Horse India Monsooned Malabar5.8Very Dark81

It would appear that dark-roasting is the most efficient way to reduce acidity, choosing a naturally low-acid green bean is the next most efficient way, and treating or adding neutralizer to an otherwise acidy coffee the least efficient approach. Note that, although the Tamer coffee that was treated to reduce acidity does indeed register a low acidity, it is also a very dark-roasted coffee, and (judging from the results with the other coffees) dark roasting may have more to do with its low acidity than does the treatment to which it was subjected.

In terms of taste, the results of this modest sampling are even clearer: Those in pursuit of a coffee with low acidity and high flavor are best served choosing a green bean with naturally low acidity (Brazil, Sumatra, India) brought to a relatively dark degree of roast.

Westwood and the Scottish Open

LOCH LOMOND, Scotland (AFP) – Barely 48 hours after he had contemplated walking off in exhaustion, Lee Westwood surged into contention at the Scottish Open with a round that briefly had him thinking of breaking 60.

After nine birdies in his first 12 holes, the Englishman believed he was in with a chance of achieving golf's holy grail - a round of 59 - in Saturday's third round.

A bunkered tee shot on the long 13th and a bogey on the following hole ensured it was not to be. But Westwood's seven-under-par 64 was still good enough to move him to ten under for the tournament - in sight of overnight leader Retief Goosen - and strengthen his credentials as the most likely European to challenge Tiger Woods at next week's British Open at Turnberry.

"I was thinking about 59 stood on the 13th tee," Westwood admitted. "Even with a bogey on five, I'd had nine birdies in the first 12 holes and two great chances to come.

"The longest putt I'd had was about 15 feet on the 4th and 12th, which shows how good I was hitting it tee to green.

"Unfortunately we had to wait for what felt like ten minutes on the 13th and then the same again on the next tee. Those sort of things just break your rhythm occasionally but I'm really happy with the I played. All departments felt good."

Even if he had not broken 60, Westwood looked a good bet to better Goosen's course record of 62 before he misjudged the wind off the 13th tee and then missed the green at the 14th.

The display was all the more remarkable given that it came just 48 hours after Westwood had contemplated pulling out of the tournament because of a chest infection which had limited him to just four hours sleep on the two nights prior to Thursday's opening 73.

"It just shows I'm a man who needs his sleep," he said. "When I was three over after two on the day and feeling dreadful, I was almost thinking of walking off.

"With four hours sleep in three days you're not going to feel like playing golf. It felt like I had somebody else's head on my shoulders. I was dizzy, I couldn't focus. It felt almost like I was hungover."

Westwood's infection, which he attributed to the effects of having his tonsils out last year in an attempt to address recurring bouts of tonsilitis, was brought under control by a dose of antibiotics and, after 15 hours sleep ahead of his second round, fired a 66 on Friday that he also thought could have been three or four shots better.

Understandably, Westwood's form has left him bullish about his prospects for next week's trip to Turnberry.

"I played it on Tuesday and there was a nice breeze blowing around the front nine and it's as perfect a set-up as you are ever going to get on a links course.

"It is a good course for a long straight driver but, like for every major, every facet of your game has to be on song."

At 36, Westwood is aware that he is entering the now-or-never years of his career in terms of making the breakthrough to becoming a major winner, and feels well-prepared for the challenge.

"I've seen both sides of the coin," he said. "I've been top four in the world, freewheeling, but I've also had to grind it out and wonder where the next good score is coming from.

"I've probably had more experiences than most people out here, so I hope that's right that people do peak at 36 or 37."

COFFE DRINKER SUES BURGER KING

KISSIMMEE, Fla. -- A Kissimmee woman wants Burger King Corp. to pay her medical bills and compensate her for pain and suffering after she was burned by a cup of coffee.

Amanda Ober

Yoliara Ramos, 18, said she ordered five cups of coffee at the drive-through at the Burger King on Cypress Parkway in Poinciana last week and that when the employee placed the coffees in a tray, she wedged the fifth cup in the middle of the carrier, in between the other four.Ramos said the coffee spilled in her lap, causing second- and third-degree burns on her thighs because the tray was unstable."I started screaming and I dropped all the other ones trying to get out of the car cuz I was sitting on the hot coffee," said Ramos.According to a civil suit filed by Ramos's attorney William McBride, the coffee burned through Ramos' skin to muscle. Ramos, who said she is at home and confined to her bed with bandages and pain medication, also wants to be compensated for missed work and the possible loss of her college scholarship because of time missed at school."We are not seeking anything that is frivolous," said McBride. "We just want to make sure that this young lady receives all the medical attention she needs, all the future medical treatment.""I just want them to know what they did was not correct and they need to learn from there mistakes," said Ramos.Officials at Burger King's corporate headquarters said at this point, they cannot comment on the lawsuit filed by Ramos because Burger King has not yet been served.

Topless coffee shop destroyed in arson fire

A topless coffee shop that opened in Maine four months ago amid national notoriety was destroyed by arson early yesterday, the state fire marshal's office ruled.

Evidence found among the rubble at the Grand View Coffee Shop, a former motel just north of Augusta, indicated that the 1 a.m. blaze had been set shortly after its owner appeared before the Vassalboro Planning Board to discuss extending the shop's hours and allowing topless waitresses to dance around the restaurant.

Five adults, including owner Donald Crabtree , and two children, who had been sleeping in rooms adjacent to the 25-table coffee shop, were awakened by an ambulance crew who spotted the blaze. All escaped the fire without injury, said Stephen McCausland, spokesman for the state Department of Public Safety.

Investigators determined a cause for the blaze but had not released that information, McCausland said. The uninsured building, which Crabtree said he spent $277,000 to renovate, is a total loss. Crabtree intends to reopen, the Associated Press reported. "I'll keep going," Crabtree said. "I've got some girls out of work, and I'm going to do all I can."

The shop brought a wave of publicity to the town of 4,400 people when Crabtree announced plans to have topless waitresses serve coffee and doughnuts between 6 a.m. and 6 p.m. Nothing in local ordinances barred such an establishment. Many residents were outraged, but others said the community badly needed an economic shot in the arm.

The arson startled residents, who are scheduled to consider a proposal to regulate sexually oriented businesses at Town Meeting on Monday.

Kathy Hutchison, who works at Bridget's Place, a restaurant in town, said she was concerned about the safety of Crabtree and others at the Grand View.

However, the prospect of a business that offers topless dancing is worrisome, Hutchison said.

"Personally, I'd prefer not to have one in town, because of the trouble I think it would bring," Hutchison said. "But I don't live in a glasshouse, so I won't throw any stones."

Crabtree had proposed extending the shop hours until 1 a.m., adding music, and expanding parking. No alcohol would be served, Crabtree told the Planning Board.

MOST EXPENSIVE COFFEE IN THE WORLD

	THE RAREST COFFEE IN EXISTENCE
	UNIQUE DELICATE FLAVOUR AFTER FERMENTATION IN THE CIVET'S DIGESTIVE SYSTEM
	ONLY 500 KG'S OF THIS COFFEE ARE FOUND EACH YEAR

This is the rarest and definately most extraordinary coffee in the world! This coffee has been selected for us by Paradoxurus Hermaphroditis. Better know as the Common Palm Civet Cat. It prowls the Sumatran coffee plantations at night, choosing to eat only the finest, ripest cherries. The stones (which eventually form coffee beans) are then collected by cleaning through the droppings by the natives who collect it.

Kopi Luwak as it is known, is considered to be the world's finest coffee by Native Sumatrans. This coffee has an Intense but delicate flavour and no aftertaste, which is unique in coffee. This flavour is due to the fact that the coffee has been partially fermented by passing through the system of the Civet. Only about 500 KG's of this coffee are found each year.

IS COFFEE THE NEW SOUTH BEACH DIET

Is coffee a weight loss help, or a weight loss hope? On one side of the coin , coffee is a stimulant and it is addictive. There are those who even call coffee a drug. These are people who are firmly against the use of anything that could remotely be called addictive or a stimulant. They advocate abstinence from practically everything.

On the other side of this coffee and weight loss coin, you will find those who point out that there are no calories, no carbohydrates, and no fat in a cup of black coffee. Coffee has a satisfying taste that one can enjoy guilt free. These people agree that coffee is a stimulant, but they see that as a good thing. Coffee is recognized by many as a very natural appetite suppressant, which is an extremely desirable quality for those who are trying to lose some unwanted pounds.

Coffee as it comes from the pot is all natural, without any calories, carbohydrates, or fat at all. However, if you start adding "stuff" to it, like sugar, heavy cream, coffee-flavoring syrups, etc., these sterling diet qualities are lost. If you order a double latte at Starbucks, for example, you will blow your diet big time no matter whether you are counting calories, carbohydrates, or fat grams.

If you can drink coffee black or with an artificial no-calorie sweetener, then coffee can actually be a very good aid to your weight loss efforts. You will get a boast of energy and a natural appetite suppressant along with it. If, on the other hand, you insist on adding several spoons of sugar and a big gulp of heavy cream, you should probably scratch coffee off your allowed food and drink list.

WELL KNOWN COFFEE TRIVIA FOUND IN YOR COFFEE MUG

Coffee Trivia

1. Coffee was first known in Europe as Arabian Wine.

2. The Arabs are generally believed to be the first to brew coffee.

3. Milk as an additive to coffee became popular in the 1680's, when a French physician recommended that cafe au lait be used for medicinal purposes.

4. The first Parisian cafe opened in 1689 to serve coffee.

5. Bach wrote a coffee cantata in 1732.

6. In the year 1763, there were over 200 coffee shops in Venice.

7. The heavy tea tax imposed on the colonies in 1773, which caused the "Boston Tea Party," resulted in America switching from tea to coffee. Drinking coffee was an expression of freedom.

8. The founding fathers of the U.S., during the revolution, formed their national strategies in coffeehouses.

9. In early America, coffee was usually taken between meals and after dinner.

10. In the year 1790, there were two firsts in the United States; the first wholesale coffee roasting company, and the first newspaper advertisement featuring coffee.

11. The prototype of the first espresso machine was created in France in 1822.

12. By 1850, the manual coffee grinder found its way to most upper middle class kitchens of the U.S.

13. The Civil War in the United States elevated the popularity of coffee to new heights. Soldiers went to war with coffee beans as a primary ration.

14. In 1900, coffee was often delivered door-to-door in the United States, by horse-pulled wagons.

15. The first commercial espresso machine was manufactured in Italy in 1906.

16. In Italy, coffee and espresso are synonymous.

17. The average age of an Italian barista is 48 years old. A barista is a respected job title in Italy.

18. Italians do not drink espresso during meals. It is considered to be a separate event and is given its own time.

19. In Italy, espresso is considered so essential to daily life that the price is regulated by the government.

20. Italy now has over 200,000 coffee bars, and still growing.

ICED COFFEE

Warm weather and a serious caffeine habit can make it hard to resist those fancy iced java jolts from the coffee shop. But shelling out all that cash to suck down all those calories can thin your wallet while plumping your waistline.

So I started tinkering with at-home versions, trying to come up with something equally enticing, less expensive and at least a little healthier. And if they were fast and easy, all the better.

TRY THIS:

Don't use regular ice. As it melts, it waters down the drink, and watered-down coffee is tasteless at any temperature. Instead, pour brewed coffee into ice cube trays and freeze it. Keep a bag of these cubes in the freezer for use whenever the mood strikes.

While you certainly can brew a pot especially for this, it's easy (and economical) to freeze the remnants of each morning's pot.

Ditch skim milk in favor of fat-free half-and-half. Most standard skim milks lack body and taste. Fat-free half-and-half is remarkably creamy and works well in frozen drinks (including smoothies).

Invest in flavored syrups. These are what the coffee shops use to juice up their pricey drinks. A 750-milliliter bottle can be had for about $6 and gives you 50 one-tablespoon shots of flavor — caramel, vanilla, peppermint, and many more.

No espresso maker? Pick up a jar of instant espresso powder. It's an easy way to add tons of flavor to an iced coffee drink. It's also great mixed into baked goods, such as chocolate cakes and brownies.

COFFEE PRICES

Prices of the 2008-2009 coffee crop. The pricing was not falling too low because of the possible shortage of coffee. That the low supply forecast of coffee and steady consumption has kept coffee prices not as low as they were in the late 90’s and early 2000’s.

Let's hope this statement continues to be true throughout this year, as many growers are already suffering today. Because of the lower prices, the cost of production for many growers can no longer be met. For instance, on a farm in Marilandia, located in San Pedro Necta province in the northwest part of Guatemala, the closing C Market price was $1.08 per pound that day. If at least this price was received the farmer could possibly make it. In addition, the crop yield of his farm was down by 40%, putting more pressure on his final cost of production for the year.

The network of local buyers called “Coyotes” (local buyers that usually buy coffee based on a price that works for them) impact the rate at which the grower’s are paid. In addition, most growers are disconnected from the outside world. For instance, the C market drives prices up and down, making the local prices even more vulnerable. Not to mention, the ‘middlemen’ and logistics costs between the producers and the roasters deduct a lot from the final value received by the growers.

The final price per pound of parchment (green bean + husk), paid was around $.96 to $.98 (US Currency). After converting this to the green bean alone, he received an average of just $.70 to $.72 cents per pound. As you can see, this is very low compared to the $1.08 per pound on the C Market and even below cost of production. So, the question remains, what steps can be taken to help farmers become a more sustainable, profitable business? From previous experiences, before the next harvest starts, I do believe millions of other growers should do the following:

-Assess the quality of the coffee at different stages of the farm, investing as much as possible in good fertilizers

-Find a buyer in importing countries, building direct relationships with international buyers. A good way to build a direct relationship is through programs such as Cup of Excellence, SCAA Guild Origin Competition or any national competition.

-Closely follow the cash flow of the farm to assess the cost of producing one pound of coffee

THE COFFEE PLANT

The first coffee plant of economic importance was Coffea Arabica. It grows to the height of 7-8 meters but the cultivated plants are cut to the height of 2-4 meters to get more width. The leaves of the coffee are 10-15 cm long ellipsoids, lustrous dark green with lighter underside. The flowers emerge from the branches together with the leaves.

The white coffee flower has five petals and a scent resembling that of jasmine. The flowers last only 2-3 days. The coffee berries are cherry-sized and green at first, turning dark red later on. The ripening takes eight months. The coffee tree starts flowering at 2-4 years old and it can simultaneously have flowers and berries in all stages of development.

The coffee tree requires a mean temperature of 66-77 degrees farenheit (19-25 degrees celsius). Thus, the coffee tree is a tropical plant. It is not a coincidence that coffee and humans thrive in the same temperatures. Our original home is the same - Africa. It is quite possible that Eve and her contemporaries (about 2.8 million years ago) munched coffee beans for pleasure.

The coffee plant cannot stand frost but does not die from an occasional cold night. It needs lots of water requiring annual rainfall of 59 inches (1500 millimeters). Coffee plantations are normally situated in the altitude range of 984-6562 feet (300-2000 meters) around the Equator.

A coffee tree can be harvested from the 5th year and harvesting can occur many times throughout the year. At 25 the tree becomes old but it may live to be a wiry centenarian.

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BAKED BEANS OR ROASTED BEANS ???

Coffee roasting. bringing the flavor from a bland bean. Beans boast all of coffee’s acids, protein, and caffeine—but none of its taste when its roasted. Heat causes the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.

LIGHT ROAST: Cinnamon roast, half city, New England

After about seven minutes the beans “pop” and double in size, and light roasting is achieved. American mass-market roasters typically stop here.

MEDIUM ROAST: Full city, American, regular, breakfast, brown

At nine to eleven minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.

Flavor: A bit sweeter than light roast; full body balanced by acid snap, aroma, and complexity

DARK ROAST: High, Viennese, French, Continental

After 12 to 13 minutes the beans begin hissing and popping again, and oils rise to the surface. Roasters from the U.S. Northwest generally remove the beans at this point.

Flavor: Somewhat spicy; complexity is traded for rich chocolaty body, aroma is exchanged for sweetness

DARKEST ROAST: Italian, espresso

After 14 minutes or so the beans grow quiet and begin to smoke. Having caramelized, the bean sugars begin to carbonize.

Flavor: Smokey; tastes primarily of roasting, not of the inherent flavor of the bean

BAKED BEANS OR ROASTED?

STARBUCKS KNEW IT

Legend has it that an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula. Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect. The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born.

Despite the appeal of such a legend, recent botanical evidence suggests a different coffee bean origin. This evidence indicates that the history of the coffee bean began on the plateaus of central Ethiopia and somehow must have been brought to Yemen where it was cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion rather than just a stimulant.