Starbucks VIA Instant Iced Coffee is a new sweet blend this summer
This summer coffee drinkers who love the Starbucks VIA instant coffee blends will now be able to enjoy their drinks on ice. The Starbucks VIA Instant Iced Coffee is a premium medium roast blend made from Arabica beans, with the same robust flavor of drip coffee.
If you like your coffee sweet, then you will also enjoy the added sugar of 22 grams, which makes the drink around 100 calories per cup. The quick dissolve granules are easy to prepare with a blend of milk, soy milk or water. The grounds are full throttle, with the usual caffeine in the mix. A decaf version has not yet been made available.
The new Starbucks VIA Instant Iced Coffee is available in box of five packs with each stick created to blend into a standard water bottle. The cost for these sets are around $5.95 each and right now Starbucks is offering the product at $1.00 off through a coupon on its website. Members of Costco may also obtain a free sample stick directly from the Costco website.
The Starbucks VIA Instant Iced Coffee will be sure to please those who love sweet iced coffee with the full Arabica bean flavor.
Ethiopian Harrar coffee is a perfect robust blend with a fruity aftertaste
Imagine a coffee blend that is rich in flavor yet has an essence of fruit after each sip. That is what you will find with Ethiopia’s Harrar coffee beans, a special plant grown in the Harrar region of the small country.
The distinct coffee is part of the arabica family, which takes longer to reach full growth maturity at around seven years. This is what gives the Harrar blend such a robust, mocha taste. The plants are grown at a high range of about 4300 feet. The beans are roasted through a dry process and sorted by hand, making each cup unique.
There are several types of Harrar coffee beans that produced in Ethiopia. First is the peaberry or mocha type, often used for espresso drinks. Second is the shortberry, which is smallest in size and great for ground or espresso coffee. Last is the large, longberry type best used in ground coffee.
The Ethiopian Harrar bean is a rare find, as it is grown on small farms in only three regions of the eastern part of the country. Favorite coffee shops that brew this special blend include Starbucks and Peet’s Coffee. Beans are also sold online through specialty retailers.
Soils enriched by volcanic ash making them slightly acidic, rich in organic matter provide the ideal growing conditions for Costa Rican Coffee. Coffee plants thrive in the climate and soil of Costa Rica, the root systems can easily spread and the humidity is retained facilitating oxygenation.
Seventy percent of the country’s coffee is produced in the mountains at altitudes from 3,000 to 5,500 feet above sea level in temperatures ranging from 63 to 73 degrees Fahrenheit. Sunlight is reliable and precipitation conditions are perfect. These conditions make for a high-quality and reliable coffee crop. Costa Rica is the only country banning the production of any coffee other than Arabica.
It is said that coffee was brought to Costa Rica during the 1800’s and that father Felix Velarde was the first Costa Rican coffee grower recorded in 1816. He bequeathed the seeds to his neighbors and in 1820 100 pounds of coffee were exported to Panama, the first recorded export.
With export flourishing influences of Europe became commonplace in Costa Rica, life revolved around harvesting and trade with the Europeans who brought railroads, printing presses, postal service, the first university, and the National Theater. Designed after the Paris Opera House it is one of the regions greatest architectural treasures located in the capital of San Jose. It was financed from coffee taxes.
Through the 19th century coffee export grew and this crop became an important part of life to the people of Costa Rica. Per capita consumption of coffee is the highest of all coffee-producing countries in the world.