Indian coffee board- monthly magazine- Cover Story- Importance of Shade for Co (#)
„However, providing monoculture shade of Silver oak for Arabica coffee has to be curbed, since it does not provide the required shade. Further, the fall off silver oak leaves covering the coffee plants during the monsoon period leads to the high incidence of black rot. The fallen leaves will also take longer period to decompose. For these reasons the number of Silver oak trees could be at minimum for Arabica plantations.“
http://www.indiacoffee.org/newsletter/2004/sep/ cover_story.html - Cached
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„The quality commitment doesn't end when the coffee leaves illy's warehouse. The Illy's are also obsessed with the quality of each cup of illy coffee served around the world. "Either we do something superbly or we don't do it at all," says CEO Andrea Illy. From Rome to Tokyo to New York, the company's goal is that each cup made with its coffee be perfect every time.“
http://www.illyusa.com/pr/ the_business_of_coffee.htm
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International Coffee Organization
„Whereas robusta coffee can be grown between sea-level and about 800 metres, arabica does best at higher altitudes and is often grown in hilly areas. As altitude relates to temperature, arabica can be grown at lower levels further from the Equator, until limited by frost. All coffee needs good drainage, but it can grow on soils of different depths, pH and mineral content, given suitable applications of fertilizer.“
http://www.ico.org/acoff/ecology.htm
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CoffeeGeek - Espresso: Espresso Blends, Intelligentsia
„It doesn't have to be robusta to taste bad. Most arabica beans are of poor quality as well.“
http://www.coffeegeek.com/forums/espresso/.../ 97980?lastview=1104204617&page=1
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„A normal characteristic of arabica coffees, particularly of high-growth varieties. Some strains are sought for this particular taste (Kenya), which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement. Experts recognize three types of acidity: 1) natural desirable: acid, 2) natural undesirable: sour, and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting, puckery flavor.“
http://www.lucidcafe.com/glossary.html
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„The main part of the Uganda coffee productionis robusta, used in instant coffees and inexpensive commercial blends. Uganda does produceone excellent arabica, however: Bugishu or Bugisu, from the western slopes of Mt. Elgon,on the Kenya border.“
http://www.koffeekorner.com/africas.htm
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