Poverello Coffee
Your Coffee Roaster
February 2007 - Vol 2, Issue 2
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Coffee Cups Steam

Happy February!

Welcome to this edition of our eZine (aka newsletter :-). This month we will introduce you to two types of coffee beans, fun coffee recipes, and some more "Coffee-tails". So grab a cup of coffee, sit back and enjoy the moment.

Coffee Cherries
Technically yes, coffee is a fruit. A coffee bean is the seed found inside the red fruit of the coffee plant. The fruits, coffee cherries or berries (see picture to left), mostly contain two seeds lying with their flat sides together (some have only one and are known as peaberrys).

There are two main species of the coffee plant, robusta and arabica. Robusta is grown mainly in Brazil, Vietnam, and parts of Africa. Robusta coffee trees grow taller, are more resistant to pests and disease, are hardier and produce more beans than Arabica. This variety makes up about 30% of the world?s coffee production. The caffeine content of robusta beans is about twice that of Arabica. Robusta is often used for instant coffee and supermarket-grade blends.

Arabica is a species of coffee bean that represents approximately 70% of the world?s coffee production. Arabica green coffees are more susceptible to various pests and are more vulnerable to cold weather conditions. It is grown in the region between the Tropic of Cancer and Capricorn and flourishes best when grown at high altitudes from 250 feet to 6500 feet above sea level. Arabica coffees possess the greatest flavor potential and aromatic characteristics available. Only a small amount of the grown Arabica beans meets the standards for specialty coffee established by the SCAA (Specialty Coffee Association of America).

Poverello Coffee is a proud member of the SCAA and all the coffees we roast are 100% gourmet Arabica beans.
To keep you and your Valentine warm and toasty this winter try one or both of the coffee recipes below. By the way - the coffee shown in these receipes can be purchased on our website :-))

Mocha Mint
  • 1 cup cold Poverello Meditation Mocha
  • 1 pint chocolate ice cream
  • Very thin chocolate mint wafers
Combine coffee and ice cream in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.

Irish Coffee
  • 1 cup hot Poverello Colombian Supremo
  • 1 1/2 oz. Irish Whiskey
  • 1 tbs sugar
Mix together in a mug and top with whipped cream, if desired.
Hazelnut
One way to conduct a successful fundraiser is to have Team Leaders or Coordinators who are active, engaged and enthusiastic. This month we would like to share our tips for successful Team Leaders:

  • Clearly identify what will be done with the money raised.
  • Create concrete goals - for you and your team.
  • Create a plan for success. Share the plan with your team.
  • Be the Champion! Be enthusiatic and spread this enthusiasm to your team.
  • Promote safety. Ensure your team members follow good fundraising safety practices.
  • Thanks. Give thanks to supporters, team members, and all those who helped you make the fundraiser a success.
  • Review. After the fundraiser, review how things went and what can be done to improve on your next fundraiser.

To see more of our success tips download our Fundraising Kit.
Be the life of the party - try some of our interesting coffee facts on your family and friends:
  • The main suppliers of coffee in the world are Brazil, Colombia and Vietnam, with Brazil contributing around 30% of the total
  • Central and South America produce approximately two thirds of the world's coffee supply
  • The soil, climate, altitude, and surrounding plants that a coffee tree is exposed to during growth affect the flavor of the beans it produces.
  • The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years
  • A mature coffee tree will produce one to two pounds of coffee per growing season
  • When it is in bloom, the coffee tree is covered with 30,000 white flowers which begin to develop into fruit after 24 - 36 hours.

I hope you have enjoyed our newsletter and that you will share it with a friend or two. Better yet...why not show them how much you care by sending them some of our truly great tasting coffee!

Take Care,
Mark Piva
Poverello Coffee

phone: 1-877-520-8877
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