One can only speculate how the berry came to be roasted, ground and diluted into the nectar that we appreciate today. My favourite legend is that an Ethopian goat herder, Kaldi, was interested to learn why his goats lept around after eating a certain type of red berry. Kaldi tried the berries himself and curiously found himself more energised. It was only a small (but brave) step that saw Muslims brewing a beverage from this dried berry, which they found, gave then strength during their long hours hours of prayer. The beverage became known as “kahweh” (derived from the Arabic for invigorating) or the Turkish “Kaveh”. One can see the phonetic similarity to coffee no matter where in the world you drink it.

The cultivation of coffee throughout Arabia continued for nearly 1000 years in a much-guarded secret, whilst it was traded, the commodity was much too valuable to allow its propagation elsewhere. However, it is thought that it was the Venetians who smuggled a coffee plant out of The Yemen in the early part of the 17th century as part of the spice route.

Trade flourished around the Mediterranean where it was drank in the newly formed coffee houses. Some say that the coffee first came to Vienna in the later part of the 17th century when the Turkish Army abandoned its sacks of coffee.

The process of making coffee similarly evolved from the original brewing process, through filtration, steam, percolation, and with the discovery of electricity to the assorted apparatus of choice today. It was only in the 1950’s that Gaggia introduced a machine that worked with steam.

As the cliche’ goes that is history. Within 300 years, coffee has become a global phenomenon. Coffee is grown anywhere and everywhere; within the tropical zones 28° North and 30° South; from sea level to around 5000 feet above sea level and in most soil types. It is this climatic ability that allows the bush to be grown at such different places that gives coffees around the world their uniqueness