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Green Yemen Mocha Coffee

Yemen(Mocha)Coffee Exporters

Monday, March 07, 2005
___________________________

Green Yemen Mocca Coffee

AL-Hamdani
For Green Yemen(Mocha)Coffee Exporters

Dear Sirs,

We have the pleasure to introduce ourselves as the major company for Yemen (Mokha Coffee) producer and exporter in Yemen and its branches in the Arab Gulf countries.

It is not unknown the Yemeni product of (Mokha Coffee) is second to none all over the world.

We are keen to deal with you as agents in your country for our product mentioned above.

By virtue of its incomparable distinct super quality, flavor and taste, Yemeni coffee will certainly find ready sale all the time and the consumers demand for the Yemeni Mocka coffee will be increasingly considerable in your markets due to its best quality not found elsewhere in the world.

You will therefore find us prepared to grant you very promising competitive prices to signify our interest in establishing business with your esteemed firm for mutual benefit.

Your rapid reply is expected with thanks.



Best Regards,

Ahmed Al-Hamdani

General Manger

Main Center:Sana'a-Zubairi st.-Aser/
Tel:++967-1-214-463/
Fax=+967-1-201-957
Branch:BoanMarket-BaniMater-Sana'a/
Tel:++967-1-821005
BOX 25373 Sana'a

Do Yourself a Flavour!

1. Get Some "Hot in Your Hand" Fresh Roasted Coffee...
2. Make some Coffee Ice-cream.
3. Quietly sit... then slowly start to spoon!

∞

WARNING :Doing as directed above with the company of your favour, can lead to desired results quicker than anticipated.

Coffee Ice-Cream & Italian Ice

Coffee Tastes from General Roasts name your icecream after the bean and the style of the roast.

• 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 and Ice cream a single spoonful of Coffee Icecream and Italian Ices have been known to have the same effect as sitting for some time in a lush mountain meadow on a stellar day with your shoes off in the company of your favour... P.S. Use Vanilla Soy Drink in place of cream in any Coffee recipes you like! ...... Research "Left and Right Chain Molecules" as well if you want to learn about soy!

∞

Coffee Icecream

Name that Coffee and Ice Cream

• David D'Amour

Short Expresso mixed with Galiano and fresh coffee ice-cream.

• Michael's Coffee Mint Cafe

Long white Americano mixed with mint leaf, green peppermint and coffee ice cream.

• Coffee Ice Cream and Brownie

Chocolate double fudge brownies with a filling of coffee ice cream and chocolate sauce.

• Maximum Ciato

Hot milk steamed with espresso and Black Gold Sambuca and a scoop of fresh coffee ice-cream.

• Shane's Cafe

White short Americano mixed with Cognac and fresh coffee ice-cream.

• Jumbo Ice Capuccino

With coffee ice cream and fresh whipped cream.

• Bali Beach Summer Cafe

Capuccino mixed with double arak and a dash & twist of fresh orange.

• Ice Coffee Ice Chocolate

With ice cream and whipped cream.

• Coffee Planet Cherie

Tall thin espresso spiked Frangelico with ice cream and whipped cream.

• More

Supreme Black Gold ©

Ingredients:

• 1 teaspoon ground cinnamon stick.

• 1/8 teaspoon ground allspice.

• 1/8 teaspoon ground nutmeg clove.

• 1/8 teaspoon ground cloves.

• 6 tablespoons of fresh drawn butter.

• 2 cups of packed cane or natural sugar.

• 1 cup of dark rum or a tip more.
• 2 cups of hot espresso coffee or x4 strength dark coffee.

• Lots unless you insist of "fresh" whipped cream don't make me come over there.

• Grated orange and a twist for garnish. Reserve a touch of espresso for garnish as well.
  

• Reserve a little spice to garnish or mix a little extra. tip: your cup up-side down and dip it in the sauce pan; it is sweet and helps to coat the cup in spices.

• Combine spices in small sauce pan and mix in butter until bubbling and add sugar slowly to pan until bubbly. Remove from heat for a couple minutes and add half the rum Wisk gently for a second.

• Season your cup in spices one half of the rim as well, Divide the remaining rum, and top with piping hot coffee. Garnish with Lot’s of very fresh whipped cream and your orange twist. Makes 6 cups if you leave room for the whipped cream add more coffee to lighten it up a bit. ....drizzle a touch of espresso on the top or anything else like liqueur.
  

Pepper

LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum: "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.'"

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"

CAPPUCCINO ICE

THE CLASSIC ITALIAN ESPRESSO ICE-CREAM

Three(3) cups prepared espresso

hint:use 7-10 scoops of espresso in your coffee maker

One(1) cup 32% or higher cream

hint:stronger coffee and 3/4 cup of corn syrup and no cream!

Just call it Italian Ice instead.

One(1) cup sugar, more if you like, taste it!

1. In a saucepan over medium heat combine all ingredients, stirring constantly until the sugar disolves and is almost to the boil.

2. Cool mixture to room temperature , pour into ice-cream maker or cake pan and freeze. If you use the pan technique please turn the mixture with a fork or spoon once in a while.

3. The mixture will take four or five hours to freeze in the pan and you would know better about your own ice-cream machine! You can shorten the time by making even stronger coffee, 2 1/4 cups worth and cooling quickly after step 1. with a cup of ice.

Makes about a quart of the greatest

Espresso Ice or Ice-Cream

garnish with whipped cream and chocolate espresso beans.

Contact:datalive@gmail.com