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Coffee Alberta Calgary Canada

Coffee Alberta Calgary The Coffee Bean © Contact us today and fill your cup! Bean there? it is fine. Order from Canada, Europe and Asia, pick your coffee choices and your roasting preferences. Then choose your grind fine medium or course ground. We will roast and ship by your choice post or FedEx or the Brown Guys. PayPal and online transitions are OK as well as checks do note we will only roast and ship your order after we have clearance on your funds. Best Regards The Coffee Bean ©

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Monday, October 10, 2005

MATRIXZ © CONSORTIUM

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Ma'trixz © (ma'triks; mat'riks), n.; pl. MATRICES (ma'tric·sez; mat'ri-; rarely, ma'·tri'sez); MATRIXEZ (ma'trik-z; -siz; mat'rik-).[L] A place or

enveloping element within which something originates, takes form or develops. The natural material in which any metal, fossil, pebble, crystal, or

gem is embedded. That which gives form, origin, or foundation to something enclosed or embedded in it

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· 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.

Coffee Alberta Calgary Canada

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Monday, October 10, 2005

MATRIXZ © CONSORTIUM

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