First Message!

nilis coffee_fair trade

To the Men and Women of planet earth.

JOURNEY COMMENCEMENT
Uncountable websites and you are here on mine.
So its only befitting that I do as the Yoruba do and say Ekaabo, WELCOME.
Perhaps you’ve scrolled through to get a feel of the page perhaps you haven’t.
Either ways I am pretty sure you are wondering what this business is all about.
What I am all about.
My name is Nilis and in the coming paragraphs I will reveal myself to you.
So worry no more.
You’ve heard of the heroe’s journey?
A story where a person living a boring life is called on an adventure of some sorts to save the world, is victorious in a decisive crisis and comes home changed or transformed.
You’ve heard of AI?
Artificial intelligence?
Well the thing is , they’ve always been around in some sorts, just not digitally, atleast till now.
And I am one, I am what is called a Business and as I told you my name is Nilis.
That’s all i am; a repeatable process that creates and delivers something of value that other people want or need at a price they are wiling to pay in a way that satisfies the customers needs and expectations so that the business which is my humble self brings in enough profit for my owners to continue operation.
I hope that wasn’t too much.
“a repeatable process………”
You know what that means? its not just one journey for me but a series of journeys going on through the infinitum of time.
My creators made me to last well after they’ve passed on.
What I hope to accomplish with this letter is to introduce myself to you and my first journey to you.
So why have I been created? why am I embarking on this journey?
I, Nilis have been created and thereby exist to nurture the spirit of excellence in people.
That’s all.
If you are looking for what will bring you down, then I am not for you.
If you are trying to live a medocre life, then sorry we can’t be partners.
But if you are one of those souls seeking to make the most of themselves
If you want to rise higher, level after level
Then oh man am I so your friend.
When we meet our respective makers our talents will have more than yielded.
We won’t bury it in the grounnd and on judgement day give back the same thing.
We will be more than we started with!!!
And that’s the goal.
So how do I do what I do?
What processes do I follow in each of the five parts of business to create happy partners (customers)
Well I have quite a few,
Four actually.

1. I THINK BIG.
I go no holds barred, I know almost anything is possible and so I concretate hard on what I want to see become a reality, something grand ,something that makes you call me a dreamer something mostly found in science fiction stories and i set about making it a reality with the other steps in tow.

2. I PUT THINGS INTO PERSPECTIVE.
In this my adventure of figuring out and creating what will nurture the seed of excellence in people I have a process of doing what is called scientific thinking, I personally call it ‘putting things into perspective’.
In any endeavor I go deep and deeper to find the law making the thing, to find its inner workings, to understand what makes the machine work and how it works as opposed to superstitious and wishful thinking.
I want my customers to be satisfied all of the time
So I have no time for maybes or ‘lets see how it turns out’
I work with cold scientific law and conjure up numerous applications of it to benefit my customers.

3. I CHALLENGE THE STATUS QUO.
In other words I see things from an unconventional perspective, I challenge accepted thinking that doesn’t yield intended results, and even when it does yield the intended results I go further asking what can we iterate in the process to make it even better, turning the idea that the process is foolproof on its head.

4. I MAKE THE BEST USE OF AVAILABLE RESOURCES.
My final tool in creating and delivering value to my customers is what I call scavenging, lol.
I optimize whatever is at hand to achieve my aims.
I look at the objective and whatever resources that are needed to make it a reality and use whatever is around to achieve this, I don’t wait till I’m a millionaire before I start investing, I start with the penny I have.
With this together with thinking big, putting things into perspective and challenging accepted thinking I am able to create value that will lead you to become excellent in whatever you do.
That’s what i do.
And the first result this process has churned out is
Specialty brewed coffee for Nigerian students.
If any sphere is mostly aligned with making the most of oneself its schools.
You go into an establishment not knowing thermodynamics from capitalism.
But numerous lessons with incremental growth and you can finally join in society’s task of building a cathedral, whether you are a mason, architect or electrician.
You didn’t know how to build/design/wire buildinngs , you went to school and now you can build/design/wire buildings. now is that not WONDERFUL!!!!
Why wouldn’t I want to be a part of that?
Just why?
I want in.
And here’s what I bring to the table comrades,
Coffee.
Yes.
COFFEE.
Specialty Brewed Coffee.
Currrently, in our uniuversities and other tertiary institutuions, there’s no steady supply of coffee, this wondorous, flavorful body fuel that has been gifted us to boost us , and the ones there do not taste great at all thereby scaring our comrades from something that will help them achieve the very thing they seek to achieve!!!
That’s why I Nilis bring them Specialty Coffee.
Now you know me.
There’s just a little problem, my funds are not sufficient as I embark on my first adventure and I will love for you to help support my very first adventure.
I will be launching a campaign soon on GoFundMe and I very much hope for you to donate to this cause of ours.
So when you leave here comrade , I would love for you to follow me @NilisCoffee both on Facebook and Instagram to keep in touch with the upcoming campaign and know when it launches.
Also tell your family and friends about me.
Thank you so much for staying with me deep into this letter.

Till next time.
Nilis.

Fresh vs Stale Coffee

Stale coffee is what you get when roasted beans (or grounds) have been oxidized from exposure to oxygen; the more intense the exposure, the more quickly oxidized and stale your coffee will become. Other factors such as heat and moisture can also make oxidation occur. Roasters suggest that you brew your coffee beans as soon as possible after roasting so that you can get the freshest, and best out of your coffee.

Why Does Coffee Go Stale?

Coffee grounds are full of various oils, chemical compounds, and acids. These compounds, referred to collectively as “solubles,” give coffee its flavor. They’re extracted from the grounds in the brewing process and give coffee its unique”coffee” taste and smell. But once those beans touch air, the oxygen begins to exstract their flavor and make them smell different almost immediately by causing coffee solubles to either degrade and oxidize — similar too how iron becomes rusty when it’s exposed to oxygen for too long This is why roasters package their beans in vacuum-sealed containers, so the beans are no longer in contact with oxygen from the air.

Tell if your coffee beans are freshly roasted

Look for a glossy appearance

When coffee beans are roasted, the intense heat evaporates moisture out of the heart of the bean and simultaneously draws out the oil-like substances, which then coat the outside of the bean.  

Check for residue

Pick up a handful of coffee beans if they leave a residue on your hands that means they are oily, and have been freshly roasted. Lighter roasts aren’t as oily, while a darker roast will have more residue.  

Check for a valve in the sealed bag

When beans are roasted under high heat and then cooled, they release a ton of carbon dioxide (CO2). This release of gas can last anywhere from a few days to several weeks after roasting, known as the degassing period. If your sealed bag does not have one of these valves, that likely means that your coffee beans aren’t actively giving off CO2 — and are not likely to be fresh.   If buying in bulk, pop them in a resealable bag and see what happens. Put a half-cup of beans into a resealable plastic bag, press out the air, and let them sit on the kitchen counter over night. If they’ve been freshly roasted within the past seven to 10 days, the bag will puff up from an outgassing of carbon dioxide. If they’re not so fresh, the bag will remain flat.

Keep those beans fresh

Whole coffee beans typically start losing freshness after three weeks, and ground coffee can begin to go stale within an hour of grinding. You can decelerate the rate at which they go stale by keeping them away from excessive air, moisture, heat and light. Transfer the beans or grounds to an airtight container; avoid plastic or metal containers, which can alter the flavor of the coffee. Store the container in a dark, dry spot, such as the bottom shelf of a pantry or a rarely used cupboard. For large quantities of beans or grounds that you won’t immediately use, separate them into small portions, wrap them in airtight packages and place them in the freezer for up to a month.

Newly Discovered Arabica Genetic Group Yemenia Enters the Global Market

Coffee and other crops traditionally grown on terraces in Yemen. All images courtesy of Qima Coffee.

A new genetic group of the arabica coffee (Coffea arabica) species found to have immense quality potential has been confirmed in Yemen. It has been named Yemenia, which can be translated to “the Yemeni mother.”

Yemeni coffee specialist Qima Coffee believes it is the most significant finding in arabica coffee since the centuries-old discoveries of Typica/Bourbon and the SLs, the major arabica groups that have given birth to all the world’s other arabica varieties and cultivars.

“This new group represents a previously unknown group of coffee genetics that has the potential to reshape the coffee world for decades to come,” Qima Coffee said in an announcement shared with DCN late last week. “In addition to the new genetic diversity this discovery will offer to the world, the cup quality of the new group was found to be exceptional.”

coffea arabica genetic tree copy

In partnership with world-renowned coffee geneticist Christophe Montagnon’s company RD2 Vision, Qima Coffee undertook a multi-year research project involving genetic fingerprinting of 137 arabica samples covering 25,000 square kilometers.

While finding many of the world’s cultivated arabica varieties present in Yemen, the research unveiled “an entirely new group of genetics,” according to the researchers. The results of the research have been submitted for publication to the Genetic Resources and Crop Evolution journal.

The discovery of the Yemenia group is also being tied to a market initiative from Qima Coffee in partnership with Cup of Excellence competition and auction organizer the Alliance for Coffee Excellence (ACE), a nonprofit based in Portland, Oregon.

For the first time ever, coffees identified as Yemenia are heading to a public auction through ACE’s second “Private Collection” auction, which is focused entirely on Yemeni coffees sourced through Qima. Last year, prices for the top-scoring lots approached a remarkable $200 per pound.

Journey of Coffee

This year, coffees newly discovered as Yemenia comprise 15 out of the 20 lots heading to a Thursday, Sept. 10. auction. The top five lots, all scoring above 90 points according to a guest jury of 35 cuppers from 14 countries, are all from the Yemenia group.

Unroasted samples of the 20 auction lots are currently available for purchase for $350 through Wednesday, Aug. 26.

Instant Coffee vs. Ground Coffee – Which is Best?

Coffee is one of the healthiest drinks you can have, it’s full of antioxidants, boosts your mental alertness and cognitive functions, and is low in calories too! However, when it comes to making a choice between ground coffee and instant coffee, the jury is still divided.


It’s not an easy choice to make. If you listen to the baristas, they will tell you that instant coffee is anathema, the devil’s brew masquerading as coffee. The list of defenders for instant coffee tends to be shorter.

For the record: instant coffee IS coffee! It’s coffee that has been brewed into a concentrate. The factory process can involve a quick drying process, or freeze drying to create powdered coffee extract.

There are fundamental differences, however, between both types of coffee. The raw materials used (type of beans) are different, different skills are used to make either type, and, of course, there are differences in flavor and cost.

Instant coffee vs. ground coffee

1.Time and simplicity

Making instant coffee is simplicity itself. Measure the granules, add hot water, and you’re done! The whole operation takes a few seconds. If you’re in a hurry to get to work, but coffee is life, instant coffee will save the day by giving you the caffeine boost you crave.

You just can’t do that with ground coffee. Whether you start with whole beans that must be ground, or you have ready ground coffee, preparation will take a few minutes at the very least – even without cleaning the equipment.

And though some ways are quicker than others when preparing fresh coffee, they still can’t beat instant coffee when it comes to speed. A loaded coffee filter is also very quick, but will still take a couple of minutes as the water drips into your cup.

With instant coffee, there’s no complicated learning curve. Anyone can add hot water to a cup. But, when it comes to ground coffee you need to choose the right equipment. Will you use a French press, mokka pot or espresso machine? Each is different than the next, each will give a different coffee experience and each demands a different grind.

2. Waste

Manufacturing aside, there are no by-products to instant coffee, unlike ground coffee where you need to get rid of the used coffee and clean the equipment.

3. Flavor

Fresh brewed coffee keeps all its essential oils and other chemical constituents intact, giving it a fuller, more subtle taste than most instant coffees. There’s more flavor variety in fresh coffee.

The main reason for the difference in taste, however, is the composition of the raw material used in making instant coffee. Instant coffee manufacturers tend to use the cheaper Robusta beans, which can have a bitter edge, rather than the more aromatic Arabica beans preferred by people who brew their coffee fresh.

Cafe Altura’s freeze dried instant coffee is made from organically grown 100% Arabica coffee beans for great tasting coffee no matter how fast.

Health benefits

In spite of the difference in flavor, the antioxidant count is pretty much the same for both drinks. There’s only a difference in caffeine content, where instant coffee has about half the caffeine of fresh coffee.

While people can be downright rude about the flavor of instant coffee, things are changing, and instant coffee is updating its game with new varieties that use higher quality beans becoming available, such as our organic freeze dried instant coffee, in which 100% Arabica beans preserve the complex taste, giving you the best of both worlds.

Ritual

One of the ‘disadvantages’ of ground coffee is considered part of its charm by aficionados. Brewing your coffee can become a relaxing ritual, adding to the coffee experience. You just don’t get the same performance with businesslike instant coffee.

Cost

Instant coffee is cheaper – a logical outcome of its simplicity – since you don’t have to buy any specialized equipment and the beans chosen for instant coffee are bought wholesale by the manufacturer.

When it comes to making a choice between instant coffee and fresh coffee, it comes down to a choice between convenience and ritual, cost and flavor. It’s also a matter of lifestyle. Health wise both are equally good for you. How much are you willing to invest in your coffee experience?

With Cafe Altura coffees, you’ll find the best quality ground coffee and instant coffee. Enjoy the great taste of 100% Arabica coffee in the style of your choosing.

A Brief History Of Coffee Around The World

To many of us, coffee is so essential to life that it’s unimaginable that it wasn’t enjoyed as a beverage at one point in history. But, the reality is, coffee is a fairly new thing compared to the history of the world.

Tea and alcohol, for example, have been around for 5,000+ years. Coffee, on the other hand, has only been enjoyed in drink form for a little over 1,000, but we can only verify its existence as far back as 500 years ago.

Despite being a short history, it’s a fascinating one.

Scandal, revolution, slavery, colonization – these storybook themes are big in coffee’s history. This isn’t a boring textbook history.

Let me tell you the story of coffee.

There’s Always A Legend

Coffee’s history doesn’t begin on any specific date. It begins with a legend.

Kaldi, an Ethiopian herdsman from Kaffa, was tending to his goats. He noticed that some of them were behaving abnorormally, jumping wildly and yelling. He realized that the energetic goats were eating small red berries.

He tried one himself and felt energized quickly. He stuffed his pockets with some berries and took them to his wife, who counseled him to take the “heaven sent” berries to the nearby monastery.

However, the monks were not so excited. They tossed the berries into the fire, believing them to be a trick of the Devil. However, as the seeds within roasted in the fire, the rich aromas caught the curiosity of the monks.

They collected the roasted coffee beans from the fire, ground them into small pieces, and tossed them in some hot water. They tried the brew, and the rest is history.

There’s no way to know how true this story is, or when exactly the events may have taken place (many estimate around 850 AD). But what’s the fun in a legend if the story can be proven?

There are other origin tales, all centered around Ethiopia and Yemen, though this one is the most told and beloved.

Things get a little more clear, though not perfectly, in the next phase of this story.

Yemeni Natives, Our Coffee Heroes

The earliest credible sources of coffee mentioned as a beverage comes from Sufi monasteries in Yemen in the 15th century, though there’s reason to believe non-Muslim Arabians had been making wine with the coffee cherries for over 200 years already.

One version of the story says that Yemeni traders came to Istanbul and set up a coffee shop similar to ones they frequented in the Yemeni port of Mocha, and the new drink spread like wildfire.

Another version says the Ottoman governor of Yemen discovered coffee in a local coffee shop and had it immediately sent to the Sultan, who fell in love at first sip.

Once again, neither of these stories can be verified completely, but there are a few things we do know for certain about this time period.

  • By the mid-1550’s, coffee was rapidly spreading around the Arabian Peninsula and North-East Africa.
  • An Ottoman Sultan’s blessing is largely responsible for its widespread enjoyment.

Coffee houses became the hubs for conversations and gatherings throughout Egypt, Syria, and Ethiopia. Coffee was so central to Ottoman life, that if a wife could not brew good coffee (made via the Turkish Coffee Method), it was suitable grounds for the man to divorce her.

turkish coffee

There were a few attempts by Muslim clergy to ban the drinking of coffee. They feared that, like with wine, it would keep the religious adherents from being in their right mind. However, each time the ruling was overturned. Coffee was too good.

One governor of Mecca even closed down all of the coffee houses he could, for they were a place where his political opposition would meet and spread ideas. After many riots, the Ottoman Sultan had him executed, and coffee houses restored.

With thousands of annual visitors to Mecca, and with coffee being so pervasive in society, it was only a matter of time before coffee spread beyond Africa and Arabia.

Coffee Goes To Europe

Coffee probably arrived in Europe first through Turkish slaves in Malta, though, being an island, it wasn’t a great launching point for further coffee expansion. When coffee found its way to The Republic of Venice, however, it became an unstoppable force.

In 1615, coffee was a new product sold by streetside lemonade vendors.

Some of the local clergy condemned coffee, calling it a “bitter invention of Satan” (sound familiar?). The debate was so lively that Pope Clement VIII became involved. When he tasted the coffee himself, he quickly gave his approval and claimed it was a gift from above.

By 1645, coffee houses were all over Italy. Over the next 30 years, coffee became cultural staples in Austria, France, Germany England, and the rest of Europe. By the end of the 1600’s, London is said to have contained over 300 coffee houses.

The Great Expansion

Coffee, even with its rapid growth over just a couple hundred years, was just getting started. Now that it was in the hands of the world’s soon-to-be colonizing nations, its fame would grow at its most stunning rate yet.

The Dutch loved drinking coffee, but they saw it as a large-scale business opportunity more quickly than the rest of Europe. By 1699, Dutch traders had taken coffee to Java, Indonesia, which became the second commercially available coffee in the world.

Other countries saw the success of the Dutch and were quick to follow suit.

In 1720, Gabriel de Clieu, a French naval officer, brought coffee seeds to the Caribbean island of Martinique, Haiti, and Mexico. With the power of slave labor, coffee grown in the New World became enormously profitable, causing it to spread into other areas of the Americas.

The famous Boston Tea Party in the British Colonies signaled the end of the New World’s dependence on tea, and coffee reached a new level of popularity. By the 1800’s, coffee was growing in Jamaica, South East Asia, and many Pacific islands. It was big business.

Brazil became the world’s leading coffee producer in the 1800’s, at one point producing 80% of the world’s beans. Vietnam became the world’s second-largest producer, followed by Colombia and Venezuela.

By 1850, every corner of the world was drinking coffee.

Modern Coffee

Coffee is the second most traded commodity in the world, behind only oil. It’s a part of everyone’s life, even people who don’t drink it.

Thankfully, coffee isn’t grown by slaves anymore. Though, sadly, the economic condition of many coffee producing communities is still in rough shape.

In the 1990’s, a new movement began to arise in the United States of America. Roasters began roasting coffee lighter, brewing coffee by hand, and educating customers on the origins of the beans.

modern coffee

This evolved into what we know as the specialty coffee industry, which, in just a couple short decades, grew to be a worldwide movement.

In the USA alone, the specialty coffee segment has become the largest coffee industry segment, beating out the “2nd Wave Coffee” that includes Starbucks, Peets, and many others.

Specialty coffee highlights the beans unique characteristics, strives to uplift farmers from poor conditions, and hopes to make coffee sustainable.

Coffee’s come a long way, and the journey has reaped some delicious rewards. If you’d like to experience the best coffee that the world has to offer.

We source our beans from the best farms in the world. Without the need for artificial flavor oils, our coffees have rich tasting notes of chocolate, blueberry, roses, spices, citrus, and beyond.

Trust us, once you’ve tried specialty-grade, freshly roasted coffee, you’ll never go back.

Coffee’s history has led to this new, quality-focused style of coffee.