Wholesale Coffee : the Coffee Bean ∞ Ling Zhi

Reishi Ling Zhi Ganoderma Lucidum Gano Coffee ©

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LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum

Wholesale Coffee : Red Reishi Wild 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.

The triterpenoids also play an important role in lowering the risk of coronary artery disease.

Healthful coffee Gano Coffee

Wholesale Coffee Business

Coffee, which was traditionally drunk at home in the morning, has now become a firmly established part of daily life, work and leisure. The rapid development of coffee houses, coffee bars and specialty shops has helped cultivate consumers’ taste for gourmet coffee. Yet total Canadian demand has increased only slightly, as one product has been substituted for another.

In terms of value, however, the Canadian market’s growth still partially depends on fluctuations in the invisible supply and the world price of coffee. But by integrating their operations and adding greater value to products and services, industry players are now better able to manage their profit margins and can avoid having to pass on to consumers too quickly the sudden fluctuations in the costs of their supplies.

Wholesale Coffee opportunities now

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Wholesale Coffees : newswire ; 2005 coffee crop;

Wholesale Coffee Fresh This years crop.The Quebec tea and coffee industry is the eighth largest manufacturing branch of the food and beverage sector, with $378 million worth of manufacturing shipments in 1999, up 31% from 19946. The size of the industry, which employs 716 people (1997 data), is all the more remarkable given that supplies of raw materials come entirely from abroad.The $200 million plus anual in added value illustrates how dynamic the coffee roasting and marketing sector is in Quebec.The variety in manufacturing shipments in the Quebec tea and coffee industry reflect fluctuations in the world prices of the commodities on international markets.Overall consumption is fairly stable, so annual variations of 5–10% in world production cause sharp price swings. 3,300 -- number of cups of coffee that are consumed each second worldwide

Wholesale Coffee unbeatable prices service and freshness.

· 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.

Wholesale Coffee; TCS newswire; Snippets

* 6.3 million -- metric tons of coffee produced in the world in the 1999-2000 crop year more this year

* 25 million -- number of farmers who grow coffee worldwide, the majority on small-scale farms in many different countries

* 600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very energetic upon eating coffee berries

* 60 -- percentage of Ethiopia's export earnings derived from coffee sales in 1995

* 40 -- percentage of coffee-growing lands in Colombia, Mexico, Central America, and the Caribbean that are "technified" sun coffee plantations, where coffee is densely planted with little shade cover from native trees and doused with chemical fertilizers and pesticides ask us about our organic coffees and teas

* 90 -- percentage drop in species of migratory birds found on technified sun coffee plantations as compared to traditional shade-grown coffee plantations

* $80 million -- U.S. Agency for International Development funding for projects in the 1970s and 1980s that encouraged Latin American farmers to switch to sun technified coffee-growing methods

* 80 -- average milligrams of caffeine per cup of coffee, in a study of Canadian homes, offices, and coffee shops x 2-4 cups a day! more? wow!

* 402 -- number of cups of coffee consumed per capita in Canada in 1997, 77 more than in the U.S. and 152 cups more than in Europe

* 20-300 -- micrograms of caffeine per liter of output from any typical municipal wastewater treatment facility. (Caffeine is often one of the highest volume contaminants in the morning, thanks to all those early morning cups of java.) wonder if they get peed off

-- by starbuker

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