Coffee Bean Varieties

Kopi luwak the expensive coffee

Kopi luwak ( Indonesian pronunciation: [ˈkopi ˈlu.aʔ] ), or civet coffee , is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian palm civet( Paradoxurus hermaphroditus ). Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali and Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines, where the product is called kape motit in the Cordillera region, kapé alamíd in Tagalog areas, kapé melô or kapé musang in Mindanao, and kahawa kubing in the Sulu Archipelago. Weasel coffee is a loose English translation of its Vietnamese na...

NILE PERCH

The Nile perch (Lates niloticus) is a species of freshwater fish in family Latidae of order Perciformes. It is widespread throughout much of the Afrotropic ecozone, being native to the Congo, Nile , Senegal, Niger, and Lake Chad, Volta, Lake Turkana, and other river basins. NILE PERCH DESCRIPTION The Nile Perch is undoubtedly Egypt's most targeted and hardest fighting freshwater fish, reaching massive sizes and weights. They have a large silver flanked body with a blue tinge, and a very distinctive black eye with bright yellow outer ring, Nile Perch spawn nearly all year round and can produce around 16 million eggs at a time after which they provide no parental care. They become sexually mature at around 3 years of age. INTERESTING FACTS Adult perch have been known to live in excess of 16 years of age. Other Names African snook, Victoria perch, Chengu, Sangara, Mbuta, Capitaine, Nilbarsch, Perca del Nilo HABIT...

Yeast

YEAST DEFINITION - Any of the certain economically important single celled fungi, most of which are class Aascomycetes, only a few being basidiomycetes.The Ascomycitan yeast include the common bread ,beer and wine producing varitiesof Saccharomyces Cereviseae. ---Cookery Year Yeast is the single celled plant from the fungi family. ---Perfect Bakery and Confectionery HISTORY We have been eating raised bread for 6000 years, but it was not until the investigations of Pasteur a little over a century ago that the process of leavening began to be understood. Today we know it as the gas-producing metabolism of a particular kind of Fungus, the yeast. The word yeast is as old as time itself and originally meant the froth or sediment of a fermenting liquid that could be...

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