Monday, June 9, 2014

Celebrating the Birthplace of Coffee

We are followers of the Prophet Kaldi, the lowly Ethiopian goat herder living in the ancient African Kingdom of Kaffa in about the Ninth Century who discovered the Tree of Life, the Coffea arabica or coffee tree. Kaldi noticed that his goats became unusually energized after eating a certain local berry. He sampled the berry with the same effect. Excited about this miracle, he rushed to share the berries with his local Muslim holy man, or imam. The holy man was so disgusted with the berries he tossed them in a fire and stormed away. Kaldi however noticed an entrancing aroma coming from the burnt berries in the fire, so he recovered the berries. Still hot, he tossed the berries in some water to cool them off, thus creating the world's first cup of coffee. The foundation myth for the culture and religion of coffee. So when you have your first cup of coffee of the day, be sure to bow to the East and praise the Prophet Kaldi, the discoverer of the Tree of Life!

Ethiopian Yirgachefe Bunna
Organic Fair Trade

Bunna is the Ethiopian word for coffee. The sweet flavors and aromas of Ethiopian Yirgachefe bunna or coffee are its strongest assets along with a medium to light body. Ethiopian Yirgachefe is very spicy and fragrent, often with a slightly chocolate or nutty quality. Subtleties include notes of citrus or tangerine (which is why Ethiopian Yirgachefe is often preferred for iced coffee). Ethiopian Yirgachefe is known for its bright and shining acidity and clean taste. An array of sensual floral notes gives Ethiopian Yirgachefe a wonderfully bright complexity in its aromatic qualities. Often Ethiopian Yirgachefe will exhibit tones of toasted coconut. Also noted are cedar sensations which a background of caramelly chocolate. Coffee connoisseurs appreciate not only the delicate orange blossom fragrance of Ethiopian Yirgachefe but also its sweet and elegant finish that is typically very clean like the flavor.

​Ethiopian Yirgachefe is grown at elevations ranging from about 5,800 feet above sea level to 6,600 feet. Few of the world's finest coffees are grown at such high elevations as these Yirgachefes. The town of Yirgachefe is located in central southern Ethiopia in the Gedeo Zone named after the Gedeo people. The Gedeo region extends along the eastern escarpment of the highlands of Ethiopia.

Order your Ethiopian Yirgachefe handforged from CoffeeParrot.Coffee. You read that right. Coffee Parrot Dot Coffee.

Wear Your Yellow!

Ethiopian Coffee Sports Club FC is part of the Ethiopian Premiere Soccer League.

Coffee Parrot Ethiopian Coffee Sports Club Tee
Like this tee shirt? Click on image

Thursday, June 5, 2014

It's Tough Being a Parrot: Part Deux

This is why we could never be a parrot. Our male Blue and Gold macaw parrot Aboo sports some pretty impressive tail feather sheaths on his new tail feathers, easily the size of a pencil. Just imagine having pencils sticking out of your butt. No thanks.

When new feathers first grow out they are protected by a keratin sheath which eventually is chewed off by the parrot. Keratin is the same material making up our hair and finger and toe nails.

New feathers are also called pin feathers or blood feathers. The pin feather has a blood supply flowing through it. If the pin feather is damaged, a bird can bleed heavily. As the pin feather grows longer, the blood supply is concentrated in only the base of the shaft, and the tip of the shaft encases the feather itself. As moulting birds preen, they remove the sheath, and the feather unfurls.

Dried blood shaft from inside one of our male Blue and Gold macaw Aboo's tail feather sheaths.