One Hundred Coffee Trees

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Ever wonder what one hundred coffee trees looks like?
Coffee beans are actually seeds. The seeds are surrounded by red fruit, or berries. The berries must be soaked before the coffee seeds can be extracted. After the coffee beans are removed from the berry, they can be sun or oven dried. Once dried and roasted, coffee beans are ready for consumption.

There are three kinds of coffee grown in the mountains of Guinea: Arabica, Excelsa, and Robusta. An American Peace Corps worker grows Arabica in Malia Yoola, a Fulbe man grows Excelsa coffee on his small plot of land in Kola, and Robusta can also be found in the region. All three coffees have different taste profiles.

Excelsa {now classified as Liberica} grows mainly in Southeast Asia, where it is used as a blending coffee, especially in house blends. In 1890, the coffee rust killed almost all the Arabica trees in the Philippines. A conservation effort in 1995 began a repropagation program and introduced Liberica as the main coffee crop. Excelsa has a tart, dark taste, and many people do not find the aroma as appealing as Arabica and Robusta coffees.

Robusta coffee beans are indigenous to West Africa. They account for 30% of the world’s coffee production, pack almost double the caffeine punch of Arabica beans, and are therefore, heartier. Farmers can grow Robusta in a variety of environments as the trees can tolerate variations in altitude, rainfall, and temperature. Good Robusta is free of bitterness and is the best selection for iced coffees and for those who prefer a little coffee with their cream and sugar.

For the last six weeks we’ve been meeting with El Jar, a local coffee grower to study God’s Word. Please pray for deep and lasting spiritual growth and that he will be compelled to follow the Truths therein.

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