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|Country of Origin
|Country of Origin is where the coffee is grown in general terms. Region is a more specific area within the country. Arabica coffee grows in only in particular environments with adequate rainfall, temperate climates, good soil (often volcanic), sufficient altitude, and roughly between the Tropic of Cancer and the Tropic of Capricorn.
|An audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.
|A mouthfeel description indicating thickness and soft, rounded texture. See also buttery.
|A burnt flavor taste caused by phenolic compounds from dark roast levels.
|Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing, fresh fruit acids. Crisp chocolate notes might refer to tangy bittersweetness. It involves something that occurs briefly, and that provokes reaction, normally positive.
|This is the crop year the coffee was harvested and processed in, and provided that the coffee has been properly stored and is the MOST current available crop, shouldn't be a primary consideration in buying a green coffee from us. It is sometimes expressed as a single year or a split year ('01/'02 for example). The industry standard is that the crop year as inked on the burlap bag means the year it was grown-picked-milled-shipped and then arrived at market. But this is a very long process which means that a very fresh green coffee selling in December of 2008 will be '07/'08 since '08/'09 crop would not arrive until March-April '03. So the dates are a bit confusing but Sweet Maria's is really obsessed with green coffee freshness, and I think that many in the trade are not always paying attention to this issue. Crop is marked on all coffee bags, and is Cosecha in Spanish. Now that we use vacuum packing, we have extended the life of coffee and mazimized it's freshness.
|In coffee cupping (tasting), you first judge the Dry Fragrance by smelling the ground coffee. Then you add hot water and judge the wet aroma. This is done in 2 steps: first by sniffing the crust of floating grounds that naturally caps the liquid mixture, then by "breaking" the crust with a cupping spoon.
|The naming of a cultivar should conform to the International Code of Nomenclature for Cultivated Plants (the ICNCP, commonly known as the Cultivated Plant Code). A cultivar is a particular variety of a plant species or hybrid that is being cultivated and/or is recognised as a cultivar under the ICNCP. The concept of cultivar is driven by pragmatism, and serves the practical needs of horticulture, agriculture, forestry, etc. The plant chosen as a cultivar may have been bred deliberately, selected from plants in cultivation. This is the term we prefer to Varietal in terms of coffee, since it implies the intentional cultivation for organoleptic and production results.
|Cultivar Flavor
|In-the-cup coffee flavors (and in extension aromatics) that result from the plant material used to produce the coffee. In general, the Coffea Arabica sub-species does not display strong flavor distinctions between cultivars as one might find with wine or other fruits. Any flavors from the cultivar are highly influenced by the growing environment and processing, but in some cases cultivars have distinct taste recognizable to most coffee drinkers, as with Pacamara or Gesha types. Robusta and Liberica have distinct flavors, but these are different sub-species:
|Cup of Excellence
|The Cup of Excellence (COE) is a competition held more-or-less yearly in many coffee producing countries. Until 2008, the COE was limited to Central and South America, but with the 2008 Rwanda Cup of Excellence the competition has expanded to Africa, as well. In the COE, coffees are rated by an international jury and then auctioned off. COE coffees regularly fetch many times normal market rates for coffee, with the top coffees ofter selling for more than $20/pound. The Cup of Excellence was founded in 1999 in Brazil and expanded to other countries in the coming years.
|Cuppers Correction
|The cupper's correction is a term we use to measure the "intangible" qualities of a cup: if, for instance, a coffee totals 88 points, but it is high quality enough that we feel it should be a 90, we add in a +2 cupper's correction.
|Cupping Spoon
|A cupping spoon is specifically designed for the tasting procedure of the same name, cupping. It is similar to some bouillon spoons or gumbo spoons, and features (usually) a round deep bowl and arched handle. They are highly fetishized objects by the coffee cupper, and some guard their favorite spoon jealously!
|Current Crop
|Refers to any coffee that has not been replaced by new crop shipments, even if it was shipped from origin many months before. See Past Crop and New Crop as well.
|Decaffeinated coffee
|Coffee from which caffeine has been removed, either chemically or using water filtration. A variety of methods for decaffeination exist, but all operate on the same basic principle: coffee is soaked in a liquid (water or pressurized carbon dioxide) bath and the caffeine is extracted from the liquid. See SWP, CO2 process, Ethyl Acetate. Decaffeinated beans have a much darker appearance and give off little chaff when roasting. Decafs will roast differently than regular coffees because of their altered state; in most roasting methods, they will roast faster than regular beans.
|Deep Roasted
|Coffee that turns from green to brown under the watchful, loving supervision of a "roast master" is called "Deep Roasted Coffee". Only a craftsperson with years of experience can truly "deep roast" a coffee.
|In coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee sample are termed defects, and scored against the coffee to determine it's grade. Also, defect flavors are those found in cupping the coffee, and described by a host of unfavorable terms, such as Skunky, Dirty, Cappy, Soapy, Animal-like, Sour, etc. Roast problems can produce defect flavors, as well as poor sorting or preparation of the coffee, mistakes in transportation and storage, problems at the wet mill, bad picking of the fruit or problems going back to the tree itself.
|Degassing, or resting refers to the step after home roasting a batch; coffee brewed immediately has so much C0-2 coming off it that it prevents good extraction or infusion of water. Time is often needed to allow the coffee to off-gas. Also, certain characteristics are not developed immediately after roasting, such as body. A rest of 12-24 hours is recommended, or up to 3-5 days for some espresso coffees.
|Degree of Roast
|Degree of Roast simply means the roast level of a coffee, how dark it has been roasted. The longer a coffee is exposed to a constant heated environment, the darker it roasts. One part of roasting consistency is to match degree-of-roast from batch to batch, if that is desired. The second is to match the Roast Profile (AKA Roast Curve), the time-temperature relationship that was applied to the roast.
|Mucilage is the fruity layer of the coffee cherry, between the outer skin and the parchment layer that surrounds the seed. In the traditional wet-process method, the mucilage is broken down by fermentation and then washed off. A forced demucilage machine does this with water and friction, such as a Penagos or Pinhalense Demucilager. The early machines were called "Aqua-pulpers" but they damaged the coffee, resulting in fruity or fermenty flavors.
|The density of a coffee bean is often taken as a sign of quality, as a more dense bean will roast more evenly. The higher a coffee is grown, the more dense it is likely to be. Coffee is sorted at origin by density, with the most dense beans graded as specialty coffee.
|Density Sorting
|Density sorting is a step at the dry mill where coffee is run across a density table. Tilted at an angle, the table vibrates and dense coffee beans travel to the TOP or the highest side of the table, whereas less dense seeds go to the LOWER angle of the table. Less dense seeds are either outright defects, or tend to have poor cup character because they are damaged, or under-developed. The density table is often called an Oliver table, and there are inferior air-based sorters as well.
|A Department is the term used in many Latin American countries for a State. For example, Huila Department is the state in the South of the country where much coffee is grown
|The process of removing harmful scale buildup from a boiler. Descaling is usually accomplished by adding a commercial descaling product or citric acid to water and running this solution through a machine. Espresso machines and brewers should be descaled regularly (with the frequency depending on the hardness of water used) to maintain optimal functionality.
|Direct Trade
|A term used by coffee sellers to indicate that the coffee was purchased through a direct relationship with the farmer. Unlike Fair Trade and Organic certifications, Direct Trade is not an official, third-party certification. Our Direct Trade coffees are marked as "Farm Gate."
|Dirty Cup
|Dirty cup is a general term implying some form of taint, usually an earthy defect, but also a mixed defect of ferment, hardness, dirt, moldy flavors etc.
|A doser is a mechanism, usually attached to the front of a burr grinder, for putting coffee into an espresso portafilter basket. Ground coffee sits in the doser and is pushed out and into the portafilter by the pull of a lever. Dosers are designed to push out the same amount of coffee (typically 6-7 grams) every time the lever is pulled, but, in practice, this feature only works is the doser if full of grounds, which is unlikely to happen in the case of a home user.
|A grinder that ejects its grounds directly through a chute, rather than into a doser.
|Drum Roaster
|A roaster with a rotating drum that provides agitation to the beans, while a heating element (typically either electric or gas) provides heat. The metal drum conducts heat to the beans, so drum roasters heat beans both by convection and conduction. Drum roasters typically roast more slowly than air roasters, and impart a more rounded, less bright flavor profile.
|Dry Fragrance
|In the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot water is added. The term fragrance is used since it is normally applied to things we smell but do not consume (perfume, for example), whereas aroma is usually applied to foods and beverages.
|dry mill
|A facility that accepts dried coffee cherry and mechanically separates the coffee bean from the dried fruit and parchment layer. The facility can be highly mechanized, as in Ethiopia, or very simple, as in Yemen.
|dry process
|Dry process is a method to transform coffee from the fruit of the coffee tree to the green coffee bean, ready for export. Dry processing is the original method, and the wet process was devised later (as well as the very recent pulp natural process). It is a simple method, using less machinery and more hand labor, and has been a tradition in some growing origins for centuries. It risks tainting the coffee with defect flavors due to poor handling, drying, or ineffective hand-sorting. In dry processing the fruit is picked from the tree and dried directly in the sun or on raised screens, without peeling the skin, or any water-based sorting or fermenting. The dried coffee turns to a hard, dark brown pod, and the green seed is torn out from the skin and parchment layers in one step, or pounded out by hand. Because there is no chance to skim off floating defects, or removed under-ripes as with the wet process, most defects must be removed visually, by hand. Dry process coffees generally have more body and lower acidity than their wet process counterparts, with more rustic flavors due to the long contact between the drying fruit and the seed. They also can have more defects, taints, and lack of uniformity both in the roast and in cupping. A dry process coffee is sometimes referred to as natural coffee, full natural, or traditional dry process, or abbreviated DP.
|Drying Coffee
|In both dry-process and wet-process (and the other hybrid processes like pulp natural and forced demucilage) the coffee must always be dried before processing. In dry process you simply pick the coffee cherry fruit from the tree and lay it out in the sun to dry. In wet process you pulp the seed out of the fruit skin, ferment it to break down the fruity mucilage, wash it, and then dry it. Drying on raised beds is usually preferable by buyers like us, rather than on the ground or in a drying machine (a Guardiola).
|A classic espresso group-head design, originally invented by Faema and used on a variety of machines. The E61 is easily identified by its pre-infusion chamber located just behind the portafilter and by its small external lever used for activating the brew cycle.
|Sumatra coffees can have a positive earthy flavor, sometimes described as "wet earth" or "humus" or "forest" flavors. But Earthy is a flavor term with some ambivalence, used positively in some cases, negatively in others. Usually, if we use the term dirty, groundy or swampy, we are implying a negative earth flavor, but earthy itself in Indonesia coffees is a positive assertion. Earthy in a Central America wet-process coffee is NOT a positive term though, since it is out of character, and does not fit the flavor profile
|While coffee is not a carbonated beverage, at times a combination of factors (brightness/acidity with a light mouthfeel) can make the coffee dance on the palate. I use the term effervescent to describe this light and lively sensation.
|In coffee, "emulsion" typically refers to the suspension of coffee oils in water. While brewed coffee is primarily an extraction, espresso is both an extraction and an emulsion because it occurs under pressure.
|A term applied to chemical reactions, referring to a reaction that absorbs heat. Most parts of the coffee roasting process are endothermic.
|Environment Temperature
|The temperature of the roasting environment determines the specific types of chemical reactions that occur. There is a window of temperatures that produce favorable reactions for the ideal cup characteristics. Temperature values outside of this window have a negative effect on quintessential cup quality. Even within the window values, different temperatures will change the character of the cup, giving the roaster the latitude to develop a personality or style desired, or to tame the rough signature of certain coffees while still optimizing relative quality. System Energy: At any given environment temperature, the amount of energy (BTU) and the roasting system's transfer efficiency will determine the rate at which the specific chemistry will occur. Higher levels of both energy and transfer efficiency will cause the reactions to progress more quickly. There is a window of reaction rates that will optimize cup quality. This is called the Best Reaction Ratio
|Erna Knutsen
|Erna is known as the first dedicated "Specialty Coffee" importers/brokers in the US ... in fact she coined the term Specialty Coffee! Here bio reads, "After several years in the bay area Erna took a part time job as an executive secretary at a coffee and spice company. In addition to keeping the extensive "position book", taking dictation, and handling correspondence for the president of the company, she was called upon to deal with odd lots of coffee, and sell to the "small trade"." In other words, there were small Italian roasters still remaining in the Bay Area, and the salespeople did want to deal with them and their demands for better quality coffee from specific origins. She has a coffee importing business at www.knutsencoffees.com
|Erpsig is German for pea-like; cooked bean, pea, or lentil sensation. It is called Peasy, but related to earthy, mushroom, groundy defect flavors, not to leguminous flavors.
|Espresso Standard Blends
|When we maintain an Espresso Standard blend, like Espresso Monkey Blend, we have to find new lots to maintain the flavors of the blend as the coffee crops change. That can be a tough job, to optimize the blend and, at the same time, to maintain the "spirit of the blend" ... its original intent. There will be shifts in the blend, inevitably.
|Espresso Workshop Blends
|"Espresso Workshop"? We are going to divide our blend offerings into Standards, blends with the same name we maintain and are consistently offered, and new Espresso Workshop editions. The later are blends that are only offered for as long as we have the specific lots of coffee we used to design the blend, and then it's gone. When we maintain an Espresso Standard blend, like Espresso Monkey Blend, we have to find new lots to maintain the flavors of the blend as the coffee crops change. That can be a tough job, to optimize the blend and, at the same time, to maintain the "spirit of the blend" ... it's original intent. There will be shifts in the blend, inevitably. In a sense, Workshop Espresso editions are pure and uncompromising: specific coffees are found that inspire testing, and a new blend idea is born. Instead of maintaining the blend and making ingredient substitutions down the line, the Workshop editions follow the crop cycle of the coffee; they come and go.
|An ester is an often fragrant organic or partially organic compound formed by the reaction between an acid (including amino acids) and an alcohol. They play a smaller role in coffee aromatics than Ketones and Aldehydes, but can be distinct fruit flavor contributors.
|Ethyl Acetate
|A chemical decaffeination process, but one using a mild type with low toxicity. It sometimes imparts fruity flavors to the coffee. This is a "direct contact method" of decaffeination since the solvent chemical that washes out the caffeine comes into contact with the coffee. Since Ethyl Acetate can be naturally derived from fruits and vegetables, it is considered benign.
|european preparation
|European Preparation indicates that additional hand sorting has been performed on the coffee at the mill after optical sorting. The terms is used in central and south America. I suppose it originated because certain European buyers required the extra sorting, and this then became a standard and a selling point. "Hmm, those Europeans know their coffee, I'll get the preparation they like." What is funny is that the absence of the term does not mean that hand sorting is lacking, since many many coffees have high levels of hand sorting but there is no indication of that in the name. European prep does not necessarily mean the cup is better or worse than a coffee without this term applied.
|Coffea Excelsa is a distinct Species in the Genus Coffea, and has
|A Colombian coffee grade referring to screen size of 15-16. In the traditional bulk Arabica business, Excelso is a step below the large bean Supremo grade, which indicates screen size 17-18.
|A term applied to chemical reactions, referring to a reaction that releases energy. A classic example is burning. Most parts of the coffee roasting process are endothermic, but first crack is exothermic.
|Refers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee.
|Facing refers to scorch marks found on the flat side or face of the coffee bean. Along with tipping, it is one of the telltale signs of scorching, a roast problem.
|A general characterization that cup flavors are diminishing in quality due to age of the green coffee, and loss of organic compounds.
|A fanega is a measure of coffee used in some Latin America countries. It is equal to 250 kilograms of coffee cherry. It is used to measure only whole coffee fruit.
|Farm Gate
|Farm Gate Coffee is the name we give to our direct trade coffee buying program. Farm Gate pricing means that we have negotiated a price directly with the farmer "at the farm gate," that is, without any of the confusing export and import fees. The prices we pay for our coffees are above Fair Trade minimums, and with our Farm Gate coffees we can easily verify that the good price we pay makes it to the people who do the work, and are responsible for the great cup quality of our coffee. Farm Gate is a simple principle that allows coffee producers to make premium prices in reward for coffee quality, and to reinvest to improve quality even more in the future. See http://www.sweetmarias.com/farmgatecoffee.html for more information. We guarantee that Farm Gate prices are 50% over Fair Trade (FT) pricing, but often they are 100%+ more that FT minimums. We support FT, and continue to offer FT lots. Fair Trade is a co-op certification - that is, it also does not allow certification for small independent farms - it is for co-ops only. We do support coffee co-ops, they are often not what consumers might think. There are many excellent co-ops, and many that are large, powerful, corrupt, and mired in bureaucracy. We avoid the bureaucracy of coops that sometimes do not share premium prices with their farmer members. Fair Trade certifies that the co-operative received the FT price, but it does not guarantee that the men and women who produce your coffee were paid the FT price. On the flip side, bear in mind that FT is a global standard, is verified by certifiers that make regular (if infrequent) visits to the coops. We don't have a third-party certifier. Instead we substitute our direct involvement at ground level in the buying process with farms, that we know what they received if we are paying them through a middle-person. Exporters and importers have a changing role, offering a service as logisitcs coordinators (and an important one at that) rather than coffee resellers. Any coffee bought off an importer/broker list does not qualify for Farm Gate, and we do still buy some coffees that way. Further, lots from origins where hundreds of tiny farms contribute to even the smallest importable lots, such as Sumatra, or Yemen, can't qualify for Farm Gate in many cases nor can Auction Lot Kenyas, even though we pay extremely high prices for all these coffees, and know from direct observation that a premium reaches the farmer.
|Fazenda is the Portuguese word for farm, hence it is the term used in Brazil. Fazenda is not a coffee-specific term.
|Ferment is the sour off flavor, often vinegar-like, that results from several possible problems. It might be the result of seriously over-ripe coffee cherry. It can come from coffee cherry that was not pulped the same day it was picked, and/or was exposed to high heat between picking and processing. Often it comes from poor practices at the wet mill, when coffee is left too long in the fermentation tank, or old coffee that is over-fermented is mixed with new coffee.
|A key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must be done soon after picking the cherry from the tree, and lasts 12 - 24 hours depending on temperatures and other factors. When you feel the slimy coffee and the parchment layer feels rough like sandpaper, the coffee is ready to wash. Good fermentation and subsequent drying can lead to the cleanest coffee flavors in wet-process lots. Note that when I talk about fermentation, I don't mean to imply that the coffee seed is subject to fermentation. That would create defective coffee. The fruit coating the outer parchment skin is broken down with the action of peptic enzymes in the coffee. Cacao is fermented, coffee is not.
|As a defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. Fermented flavor can be the result of poor wet-processing, over-ripe cherry, or some other contamination in the processing. As a processing step, all wet-process coffee is fermented to break down the mucilage. Coffee is fermented for 12-24 hours, sometimes longer, so the mucilage can be washed off the parchment layer.
|A defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. This often takes the form of vinegar-like aroma and flavor. Fermenty or vinegar flavors can result from high levels of acetic acid, whereas moderate levels lead to positive winey flavors.
|Filtercones, as the name implies, are simply cones that hold a coffee filter. The cone fits on to the top of a coffee cup, grounds and a filter are put in, water drips straight through into the cup. A filtercones must be used with either a paper filter or a permanent filter.
|This is the part of the French Press that actually filters the coffee as the plunger is being pushed downward. It is a circular mesh screen either made of nylon or stainless steel and threads onto the plunger shaft. The screen must be cleaned after use and replaced periodically.
|Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has it's own wet-mill. A Finca does not necessarily have a mill. Finca is not a coffee-specific term.
|Similar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We combine these to form the "final flavor impression" of the coffee
|Flat Bean
|The normal coffee fruit has 2 seeds inside, facing each other on their flat side. A percentage of each plant has peaberries, which are fruits where one of the ovules aborts and the remaining single seed grows to a rounded form; a "peaberry". Usually it goes without saying that a coffee is a flat bean, but in some origins like Tanzania with high percentages of peaberry, the term is used.
|Flat Burr Grinder
|A grinder with two flat, parallel disc-shaped burrs. Produces the most even grind at all settings, fine, medium and coarse. Typically more expensive than other mills.
|This is the overall impression in the mouth, including the above ratings as well as tastes that come from the roast. There are 5 "Primary Tastes" groupings (Sour, Sweet ,Salty, Bitter, Savory (Umami) and many "Secondary Tastes," as you can see on the Tasters Flavor Wheel. As the primary category in taste evaluation (what coffee would you want to drink that smelled good and tasted awful?) it is of great importance. But in a sense the flavor impression is divided between this score AND the Finish/ Aftertaste score.
|Flavor Profile
|Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case of our spider graph charts in each of our coffee reviews, this could be considered a flavor profile. It implies the inter-relationship of flavors.
|Flavor Wheel
|A term that probably refers to the SCAA Flavor Wheel, an analysis tool adapted from the wine industry. Half of it is dedicated to chiefly negative, defective flavors, while the other is mainly positive aspects. The hierarchy of flavor and aroma origins it connotes is highly questionable, but it remains a useful (if limited) tool for assigning language to sensory experience.
|In the wet process, and sometimes in Pulp Natural or Forced Demucilage process, coffee cherries or parchment are floated in a tank of water. Good cherries or seeds are dense and sink. A coffee bean that did not mature inside the parchment layer will float in wet-processing.
|During the wet-process method, coffee cherry or the de-pulped (without skin) coffee seeds are floated in a water bath and/or transported down a channel in water. At this time, floating fruit can be skimmed off, whereas good fruit/seeds will sink. Coffee will float if the bean is hollow, undeveloped, under-developed, damaged by the coffee berry borer or other pest.
|Primarily an aromatic quality, but also a flavor, reminiscent of flowers. If generally perfumey and flower-like, it might be described simply as floral, but usually a specific type is described; jasmine, rose-like, fruit blossoms (cherry, orange, peach, etc)
|Flores is small by island standards, just about 360 kilometers end to end. It is in the Indonesian archipelago, between Sumbawa and Timor islands. The name is an abbreviation of Cabo da Flores which was used by Portuguese sailor in the 17th century to identify the cape on the eastern end of the islands because of its underwater gardens. Divided by mountain chains and volcanoes, the island populated by ethnic groups with their own traditions and languages. Predominantly Catholic, the have retained several aspects of the Portuguese culture such as the Easter parade held annually at Larantuka on the eastern part of the island and the Royal Regalia of the former King of Sikka. The coffee areas are higher altitude compared to other Indonesian origins, but the highest peak is just 1736 meters. The milling tradition is wet-process, so this coffee bears resemblance to the coffees of Timor-Leste, New Guinea and Java more than to the semi-washed coffees of Sumatra and Sulawesi. It is sweet, floral (appropriately since Flores means Flowers), with good syrupy body, and a clean cup overall. It has uses in espresso. See our Flores Coffee Offerings for more information.
|Fluid Bed Roaster
|A fluid-bed roaster works by pushing hot air across coffee beans. The roast chamber is filled with heated air provided by a small fan and heating coil located beneath the chamber. In a fluid-bed roaster, the flow of air is both the heat source and the mechanism responsible for agitating the beans. Since air is the heat source, heating happens via convection, rather than via convection and conduction, as in a drum roaster. Fluid-bed roasters are generally less expensive than comparable drum roasters, and they produce a bright flavor profile. This type of roaster works well with small size batches (under half a pound).
|Fly Crop
|There are no flies in the "Fly Crop" but the term is intriguing, and it's origin yet a mystery to me. Fly crop is the smaller harvest that occurs in Kenya, in cyclical opposition to the Main crop harvest of August to October. It yields smaller amounts of coffee, and some say the quality is lower. While I have cupped occasional good fly crop lots, I have to agree; they qualify more as Kenya blenders than the "Grand Cru" powerhouses of the peak Main Crop auctions
|The FNC is the Federación Nacional de Cafeteros de Colombia, the coffee association of Colombia. They fund CENICAFE research institute, which has an extensive cultivar collection.
|A flavor found in rustic Indonesia coffees, wet-hulled types from Sulawesi and Sumatra in particular. It is sometimes called "Forest Floor" flavors and refers to a combined set of sensory experience, like a walk in the forest: earthy, humus, woodsy, mushroomy. reminicient
|French Mission Bourbon
|French Missionaries brought the original coffee to East Africa, from Reunion island to Tanzania, then Kenya. There are still areas with original Bourbon rather than the SL varieties. This Bourbon appears to have Mokka inputs as well, since coffee was brought directly from Aden, Yemen to northern Tanzania (Tanganyika) by French fathers, and the two naturally mutated into what was called French Mission coffee.
|french press
|A simple coffee brewer: grounds and hot water are added to a carafe, allowed to sit for several minutes, and then a filter is pushed down to hold the grounds at the bottom of the carafe. French presses have the advantage that they are very easy to control: dose/grind, water temperature, and extraction time are all manageable. Presses result in a high-body cup with more residual grounds that most brewing methods.
|French Roast
|Sugars are heavily caramelized (read as burned) and are degraded; the woody bean structure is carbonizing, the seed continues to expand and loose mass, the body of the resulting cup will be thinner/lighter as the aromatic compounds, oils, and soluble solids are being burned out of the coffee and rising up to fill your house with smoke. 474 is well beyond any roast I do on the Probat. Second crack is well finished. I will go as high as 465 on a couple blends, and that's my limit. For more information and pictures of the degree of roast, see our Roasted Coffee Pictorial Guide.
|Fresh Roast Coffee Roaster
|A home air roaster with a 2.25oz capacity. For more information, check out our Fresh Roast product page.
|In some coffee taster's lexicon, "fruity" means the coffee is tainted with fruit, and "fruited" means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two words, but the question of fruit flavors emerging in a coffee context is critical. Is it a good quality? Is it fresh, aromatic, sweet fruit? Is it ripe, or is it over-ripe, fermenty, vinegary fruit? And there's a side argument as well: did the fruit flavors come from well-prepared coffee, or did it emerge in a process where the coffee had too much contact with the mucilage of the coffee cherry. (This might happen in over-fermenting, in a hybrid process such as Indonesia wet-hulling, or in poorly executed dry-processing).
|In some coffee taster's lexicon, "fruity" means the coffee is tainted with fruit, and "fruited" means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two words, but the question of fruit flavors emerging in a coffee context is critical. Is it a good quality? Is it fresh, aromatic, sweet fruit? Is it ripe, or is it over-ripe, fermenty, vinegary fruit? And there's a side argument as well: did the fruit flavors come from well-prepared coffee, or did it emerge in a process where the coffee had too much contact with the mucilage of the coffee cherry. (This might happen in over-fermenting, in a hybrid process such as Indonesia wet-hulling, or in poorly executed dry-processing).
|FTO is shorthand for a coffee that is certified as both Fair Trade and Organic.
|Full City Roast
|A coffee that has been roasted to the brink of second crack. The internal bean temperature that second crack normally occurs at is 446 degrees F. But in fact second crack is a little less predictable than first crack, in my experience. Why? It could be explained as this: first crack is the physical expansion of the coffee seed as water and carbon dioxide split and CO-2 outgassing occurs. Second Crack is the physical fracturing of the cellular matrix of the coffee. This matrix is wood, also called cellulose, and consists of organized cellulose that reacts readily to heat, and not-so-organized cellulose that does not. Since every coffee is physically different in size and density due to the cultivar, origin, altitude, etc. it might make sense that the particular cell matrix is different too, and not as universally consistent in reactiveness as H-2O and CO-2.
|Full City+ Roast
|A roast slightly darker than Full City. At Full City+, the roast is terminated after the first few snaps of second crack. The main cue that distinguishes the difference between the Full City (or FC) and Full City + is audible, not visual. This is a term Sweet Maria's basically invented, and while used in the trade a bit, it has it's context in our communications to home roasters more than anything. For more information and pictures of the degree of roast, see our Roasted Coffee Pictorial Guide.
|Furans are important contributors to coffee aroma, contributing to sweet, nutty, fruity or caramel-like smells. They are derived mainly from sucrose and Polysaccharides during roasting, a product of caramelization. It is estimated there are 126 possible furans found in coffee.
|In Sumatra, the term in Bahasa Indonesian for coffee that is barely dried after pulping and fermenting (or not), and ready to sell to a collector. This coffee is usually 40-50% moisture content.
|Gene Cafe Coffee Roaster
|A home drum roaster with an 8oz capacity and adjustable temperature.
|George Howell
|George Howell is a founder of the Cup of Excellence, devised the CoE cupping form, and is one who argues passionately for clean cup quality, free of flavors derived from processing. He currently owns Terroir coffee, and founded The Coffee Connection in the Boston area.
|The Gerstel-Twister allows analysis of organic compounds from aqueous matrices by Stir Bar Sorptive Extraction (SBSE): Faster than with conventional techniques, omitting time-costly preparation steps and solvents and up to 1000´ more sensitive than SPME. The GERSTEL-Twister looks like a conventional magnetic stirring rod, and works the same - except for one small difference: While it is stirring, it adsorbs and concentrates the organic contents onto its coating of polydimethylsiloxane (PDMS).
|Gesha (often wishfully misspelled as Geisha) is a long-bean Ethiopia cultivar selection with unique cup character. It is most famously grown on the Jaramillo plot at Hacienda Esmeralda in Panama by the Peterson family. It has now been broadly planted in other Central America countries and beyond to capitalize on the high price it has fetched. It was distributed from the garden at
|A banded or foliated metamorphic rock, usually of the same composition as granite.
|Golden Beans
|Golden beans are found in Yemen and Ethiopia dry-process coffees, and sometimes in other origins. They are pale yellow and slightly translucent. While not an outright defect, they are caused by iron deficiency in the plant, and/or high soil PH. They are sometimes separated and sold at a premium, with the false belief that they have better cup quality.
|Nearly every county of origin has its own grading scale. It can be incredibly confusing. Sometimes the coffee earns a higher grade than it deserves, sometimes the grade is actually lowered to avoid tariffs! Central and South Americans tend to follow the SHB and SHG model (Strictly Hard Bean and Strictly High Grown indicates altitudes above 1000m). So hard beans grow at higher altitude and that's good, right? Well, in Brazil's grading, Strictly Soft is a top grade. Many countries use a simple numeric scale. But a Grade 4 Ethiopian is the top Dry-Processed grade you'll see (Gr.2 in washed Ethiopians), and a Grade 1 Sumatra DP allows 8% defects (in fact Sumatra Grading is based on cup quality)! In essence, all should conform to the Green Coffee Classification System, but they don't. See the SCAA Green Coffee Classification Poster or the Green Coffee Association charts.
|Grady is a rarely-used defect coffee term for muddled, unclean coffee flavor. Also, the affable old neighbor on Sanford & Son.
|GrainPro SuperGrain Bag
|A multi-layer plastic bag with a gas barrier enabling coffee "to build up a modified atmosphere, similar to the principle of the Cocoon" (quoted from the GrainPro literature). The bags can be used with any kind of commodity, and in tests using coffee, the bags have been shown to extend the flavor life of the coffee. We started using them extensively in 2008 to store delicate coffees and have found them to work very well. It means that we can buy more coffee at the peak of the season, when the best coffee is available, and then hold it in GrainPro for a few months with no flavor loss. In our coffee reviews, when we indicate GrainPro arrivals we are saying that, independent of the arrival month, the coffee is being stored to optimize freshness. For example, ordering a Costa Rica in Decemeber that arrived in jute bags in June formerly meant the coffee was on it's last legs, and might be showing some age in the cup flavors. Last year, we tapped into GrainPro shipments that arrived in June the following February and they were spectacular, with no indication of age in the cup flavor! These bags are for resealable safe storage of dry commodities. The bags act as a gas and moisture-proof barrier which guards against the ingress of water vapor, while retaining low Oxygen and Carbon-Dioxide levels created by the respiration of the commodity. They are made of tough, multi-layer plastic with gas barrier between layers of PE 0.078mm thick material. They are sealed using tie-wraps and placed inside the large jute bags of coffee in our warehouse.
|A roast-related flavor, sometimes used negatively, but it can also be a positive flavor attribute. Usually grain flavors indicate a too-light roast, stopped before 1st crack concluded, like under-developed grain flavor. It can also result from baking the coffee, long roasts at low temperatures. Grain sweetness in some coffees is desirable, like malted barley, wheat, toast, brown bread, malt-o-meal, graham cracker, etc.
|Greenish flavor in the cup, usually indicating early crop, unrested coffee. This is a fresh cut grass flavor, chlorophyll-like, not a dried grass or hay flavor that would indicate old, past crop coffee.
|Green Coffee
|Green coffee is a dense, raw green-to-yellow colored seed. In it's essence, coffee is the dried seed from the fruit of a flowering tree - each fruit having 2 seeds facing each other (the flat side of the coffee "bean") or in the case of the peaberry, a single rounded seed. Coffee is imported from coffee-producing origins in this form, then either roasted at home in small machines, on the stove or a host of other methods ... or roasted at a small, local shop in a batch roaster ranging from 5 kilos to 50 kilos ... or roasted at a large commercial roaster, either batch or continuous. Green coffee can be stored for months, up to a year or more in vacuum packs, with little to no flavor loss (whereas roasted coffee starts to stale within 10 days from roasting. Coffee is not really a bean, it is the seed from the fruit of a flowering tropical shrub.
|Green Coffee Appearance
|Appearance: This is an informal scoring of the Number of Defects per 300 gram sample (2d/300g = 2 defects) and is scored by the Specialty Coffee Association of Americas Green Coffee Classification System in most cases. It should communicate the quality of the preparation and sorting of the coffee, but doesn't directly indicate the "cup quality," which is the most important rating of coffee. A zero defect score doesn't mean that your 5 lbs. will have no defective beans either! The second number is Screen Size, expressed as 14/16 scr, or 18 scr. Once again, bigger isn't better, and small beans of varied screen size can make for a great cup too (i.e.: Yemeni coffee).
|green coffee storage
|Green coffee in general can be stored up to one year from the date of processing with no noticeable changes in flavor. Bright, delicate coffees can fade faster; earthy coffees can last a bit longer. Very often the type and quality of the processing methods used on the coffee will determine how long a coffee will hold up. For example, "Miel" or pulped natural processing very often shortens the storage life of a coffee - you will see changes in flavor sooner and in a more pronounced way than with other processing methods. Green, unroasted coffee ought to be stored in a cool dry place, ideally in a breathable container like burlap, or cotton. Coffee that is stored too long can absorb the flavor of whatever it is stored in, and so is called "baggy". This means you have an exceptional coffee ruined by storing it for too long. The refrigerator is too humid, and the freezer too dry for green coffee storage. For a hundred years or more coffee has been transported the same way, in large burlap or jute bags. More recently, producers have experimented with vacuum packaging and storage in special multi-layer poly bags to extend the life of the coffee.


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Tomeka James
Crochet your Way!
This session gives great insight on how crochet can be done so many ways. The way the hair is parted and braided plus the attachment of the hair is important. Tomeka shares tips and tricks that you didn't know existed. Join her…this will be fun!
The Removable Crochet Unit (DSW)
Tomeka James created a method called DSW. It allows you to measure the clients head then create a unit specially fitted for them. Join Tomeka (The Weave X-Pert) as she shows you all the steps to making these units while the client goes home. Learn the measurement process, knotting techniques and more. This is a serious money maker!
Mz Ladylox
Love Your Locs
Join Master Loctician "Mz Lady Lox" for a one hour workshop on styling your dreadlocks using the latest techniques to keep your dreads strong and damage free. Mz Lady Lox is known for her unique and jaw dropping styles,
using no rubberbands, pins, or thread.
Lady Lox believes that dreadlocks are more than just hair, but an evolution of spirit.
There will be a discussion about the history of dreadlocks, and their cultural and spiritual influences in today's society.
Head Wrapping Workshop
Learn how to wrap your hair with all types of fabric.
Shawntel M Waajid

subset: commoncrawl


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J.KWAN is a contemporary designer brand specializing in exquisitely tailored clothing with carefully selected quality materials, empowered through clean cuts and bold prints. The brand is based out of London and creates edgy-elegant timeless pieces, saluting classic shapes and silhouettes with edgy in-house designed digital prints.
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Maryland Land for Sale: Fruitful Opportunities
Strategically located just 4 miles outside of Baltimore Washington Airport is 9.46 acres of Maryland land for sale, parceled in 6 units. This location is ideal as it is not far from other commercially active places. It is close to school districts, if you are planning to relocate your family, hospitals, shopping area and other amenities. Maryland land for sale is surrounded by beautiful pine trees, which you may incorporate into your building plan.
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About Amanda
Hi! I'm Amanda ROSE Adams – the Rose is for disambiguation from the other Amanda Adams, one who stars in a certain type of film and another who skips out on her bills. I'm a writer, mother, wife(r), advocate(r), daughter, sister, tele-worker, etc.-er. My first book was published in April of 2012 by Behler Publications. The book is titled, Heart Warriors and you can buy it (PLEASE) just about anywhere but you can also request it from your local library which means they will buy it and you get to read it, so we all win! My husband is Jim and he cooks, cleans, does laundry, and no you cannot have him. He's mine, all mine!!! We have two tweenish kids who are smart, funny, obnoxious, and well – kids. I write about them as much as seems appropriate given their ages and that they're on the eve of their own social media lives. Feel free to contact me through my website.


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Select from the following options:
Estimated dispatch within 24 hours (subject to stock) See our delivery options
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Bengals vs. Dolphins: Takeaways from Miami's Thrilling Halloween VictoryNovember 1, 2013
Bengals vs. Dolphins: Takeaways from Miami's Thrilling Halloween Victory
Miami Dolphins vs. Cincinnati Bengals on Halloween was a Thriller that could only be topped by Michael himself.
This game gave you everything, and if it's a microcosm of the season (which it looked like), then it shows that maybe, just maybe, everything is going to be alright for the Dolphins.
How was it a microcosm? Well, the Dolphins started well, then floundered away a big lead for the second consecutive week. They then stabilized, reclaimed control and won the game in overtime, 22-20.
This is a win that could turn around the season, but let's not put the cart before the horse; there's a lot of season left and plenty of issues for the Dolphins to solve.
With that being said, here are five takeaways for the Miami Dolphins from Thursday night's instant classic of a contest.
1. This Team Can Run the Ball
The only issues I had with Miami's running game today were the overuse of Daniel Thomas (any use of Thomas is overuse), and Lamar Miller's fumble following a 41-yard run.
Other than that, Miami's run game was superb on Thursday night, gaining 157 yards on 30 carries.
Your leading rusher was Miller, who had 105 yards on 16 carries. He should be getting between 20-25 carries per game, which I hope to see in the future.
There's no reason he shouldn't, because Miami's running game spurred the offense and was a major reason why the Dolphins came out victorious.
2. Defense Is Too Feast or Famine
Here's what I liked about the Dolphins defense against Cincinnati: they forced the Bengals into four turnovers (and a safety, which should count as a turnover) while sacking Andy Dalton five times (including said safety).
Now for the downside: Miami allowed 465 yards of offense and 10-of-20 on third-down conversions, with many of those conversions coming on 3rd-and-long.
Even more frustrating were the missed tackles, which seemed to occur on just about every big third down play.
It's great that the Dolphins were able to force turnovers and create big plays, but here comes the challenge: forcing the three-and-outs and doing the little things to prevent the long drives that can tire out the defense, as what occurred in the third quarter of their win over Cincinnati.
3. Miami's Coaching Staff Came Through When Needed the Most
I have to give a round of applause to the Dolphins coaching staff, for this couldn't have been an easy four days to coach through.
For a short week it sure was eventful, with the issues surrounding Jonathan Martin (as reported by Fox Sports' Jay Glazer) and rumors that the locker room was in shambles and Joe Philbin and his coaches had lost the team.
Despite all of that, they got to 4-4 with perhaps their best coaching performance of the season (and even then, I do have some things to nitpick that I'll get to later).
Miami coaches accomplished this by adapting. Without Martin, the Dolphins had to go back to Tyson Clabo at right tackle, but at times they would use Michael Egnew lined up next to him as a tight end, or they would place rarely used tackle Will Yeatman next to him.
That was a smart formation and one that we should see the rest of the season.
The play-calling was also better than it has been in a while, as it restored a key component to the Dolphins offense—balance.
4. Ryan Tannehill Is Great When He Gets Blocking
That picture is Ryan Tannehill scoring a touchdown on a quarterback sneak.
This touchdown came thanks to a well-called drive that he led with authority.
It was one of four drives from Tannehill on which he was impressive. He also engineered a drive ending with a Caleb Sturgis field goal at the end of the first half and a march that resulted in the game-tying field goal. Finally, he directed a drive before the punt that pinned the Bengals back against their own end zone, which set up the safety.
What do each of those drives have in common? Tannehill had great protection, as he did throughout the game.
The Bengals, one of the best and most aggressive pass-rushing teams in the NFL, only recorded three sacks. Some of that does have to do with Geno Atkins leaving due to an injury, but it also has to do with good blocking by the Dolphins' offensive line.
This despite the fact that one of the unit's better linemen, Richie Incognito, was knocked out of the game early. Nate Garner took over for Incognito and filled in valiantly.
Other than the great blocking, there was one more reason why Tannehill was upright more in this game than at any point all season and why he also didn't turn the ball over once.
5. Miami Needs Balance on Offense Going Forward
Miami ran the ball 30 times on Thursday night, gaining 157 yards on the ground.
Miami passed the ball 28 times on Thursday night and, not counting the three sacks (low when you consider the beat up offensive line), gained 208 yards.
This should be a coincidence to no one, but the Dolphins wound up winning, and had they lost, you really couldn't blame the offense.
As long as the Dolphins have a well-balanced attack, they can beat any team at any time. When they don't, they can lose to any team at any time. They had more balance in their first five games of the season, then in their last two of four losses they seemed to abandon that balance altogether.
Against the Bengals, they stayed the course, remained committed to the run and got the victory.
That's something to keep in mind as we head towards the all-important second half of the season, which should be an exciting stretch of NFL football.


text: Alhamdulillah, our employee mr. Warsono win tap competition ptpn 3 at second place. The competition is held at Tanah Raja Plantation last year. Above is the picture of mr. Warsono get congratulation from main director mr. Ir. Amri Siregar. We hope this reward can give motivation to other employee to work more spirit and harder. Congratulation mr. Warsono !


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Communication Solutions - Marble Falls, TX - Phone: (830) 798-1115
Doug Miller Promotions - Marble Falls, TX - Phone: (830) 596-8500
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Cellular mobile in Marble Falls is an electronic device used to make mobile telephone calls across a wide geographic area, served by many public cells, allowing the user to be mobile. By contrast, a wireless telephone in Marble Falls is used only within the range of a single, private base station, for example within a home or an office. Cellular phones can make and receive telephone calls to and from the public telephone network which includes other mobiles and fixed-line phones. It does this by connecting to a cellular network provided by a mobile network operator. They also support a wide variety of other services like text messaging, MMS, e-mail, internet access, short-range wireless communications, business applications, gaming and photography.


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In Native Son, how does Wright attract symapthy for Bigger?
- print Print
- list Cite
Wright takes the social conditions faced by African- Americans and internalizes them in the character of Bigger. In some respects, Wright's depiction is the logical extension of Langston Hughes' ideas in his poem, "Dream Deferred." As Hughes poses the problem, Wright seems to be positing an answer to it. The last line of the poem, "Or does it explode?" seems to be the poetic representation of Bigger. Wright is able to draw sympathy for Bigger because of the manner in which he depicts the world in which Bigger lives. Being the victim to constant manipulation from Whites as well as being confronted with the lack of opportunity to do anything productive, Wright suggests that Bigger has only crime as a realistic option. Wright is smart enough to be able to counter the "opportunity ideology" that would suggest hard work and dedication can make life better for people of color. Wright seems to be arguing, through Bigger, that the continued inability or unwillingness of White society to remedy the inner cities will be disastrous for both people of color and the cultural majority. Wright believes that "if society and government fail to address the horrendous living conditions of black Americans, then society would be responsible for the resulting violence." In this light, sympathy is evoked for Bigger and while we recognize that he is responsible for murder and acts of violence, something that Wright does not excuse, we understand that there are sociological factors that have to be examined in such a predicament.


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Utilities Mac OS Operating Systems Software
Gives Mac users a way to view PDFs in a browser's window and not by downloading and then launching another viewer application.
Top: Computers: Software: Operating Systems: Mac OS: Utilities
- Bombich Software: Carbon Copy Cloner - Create bootable clones of your OS X hard mac os drive.
- Syslogd for the Mac OS - Background application used to accept messages from other applications and mac os networks, then writing them to a system wise log file.
- Squid Manager - Graphical interface for controlling and monitoring a Squid web proxy cache.
- Mac Army Knife - By Chaotic Software, a "catch all" for mini-utilities operating systems and things that other applications do not do. operating systems Shareware.
- Disk Order - Utility for managing files/folders, archives, and FTP connections operating systems on mac os Mac OS X.
- USB Webcam Driver for Mac OS X - Latest news, supported cameras, troubleshooting, FAQ, and downloads.
- Mac OS X: About Keychain First Aid 1.0 - The Keychain First Aid utility enables you to operating systems verify mac os or repair your keychain configuration.
- Memtest OS X - Memory testing utility for Mac OS X.
- Schubert IT - PDF Browser Plugin - Gives Mac users a way to view PDFs operating systems in mac os a browser\\'s window and not by downloading operating systems and then mac os launching another viewer application.
- Northern Softworks - Developer of freeware and shareware utilities for Mac utilities OS X and OS 9.
- Disk Inventory X - Disk usage utility for Mac OS X.
- OmniDiskSweeper - A Mac OS X utility for quickly finding utilities and deleting mac os big, useless files and thereby freeing utilities hard drive space.
- Power Manager - Your Macintosh can be scheduled to start up and shut down each day without any human interaction.
- Alsoft, Inc. - Develops award-winning utilities for Apple Macintosh computers, such as DiskWarrior and MasterJuggler Pro. Offers news, online purchasing and product updates.
- ResurrXtion - Program to wake or launch an OS X mac os Mac mac os at specified times.
- Xbench - Freeware benchmarking solution for Mac OS X. Compare two computers or analyse one computer.
- AppleJack Project - A troubleshooting assistant for Mac OS X utilities which runs even if you can\\'t load the utilities GUI, or don\\'t have a startup CD handy. utilities AppleJack runs in Single User Mode and is utilities menu-based for ease of use.
- e2Sync - Offers the ability to iSync with Entourage.
- Gnome Software - Mac OS X utility software developer focusing on operating systems Java operating systems applications.
- Xupport - A graphical user interface (GUI) to configure many Mac mac os OS X options that are hard to configure mac os manually.
MySQL - Cache Direct


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text: No candidate in their right mind would use the Star of David in attack ad. Republican presidential candidate Donald Trump at a rally, June 29, 2016, in Bangor, Maine. (AP Photo/Robert F. Bukaty) Presumptive Republican nominee Donald Trump drew widespread rebuke on Saturday with a tweet featuring a Star of David while accusing rival Hillary Clinton of corruption. The star, a symbol of Judaism, was on a backdrop of $100 bills and paired with a Fox News poll in which a majority of respondents described Clinton as corrupt. Next to Clinton's face was a red Star of David bearing the words "Most Corrupt Candidate Ever!" Later in the morning, Trump posted a version of the tweet with a circle instead of the Star of David. He then deleted the original tweet. The origins of the first post are unclear, but the attack's apparent anti-Semitic imagery prompted backlash on Twitter. (Trump's daughter, Ivanka, has converted to Judaism.) Josh Schwerin, a Clinton campaign spokesman, was among those who highlighted Trump's tweet: Trump has come under fire in the past for retweeting racially charged — and factually inaccurate — propaganda and for counting known extremists, like former Ku Klux Klan Grand Wizard David Duke, among his supporters. In an apparent response to the image Trump shared Saturday, Hillary Clinton's camp tweeted a link to a who's who of Trump's extremist supporters on his website with the message, "The company you keep says a lot about you (maybe no one ever told Donald Trump)."


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I've neglected my own feature the last few Mondays, frankly because I hadn't read any magazine pieces that interested me enough to write about. This week, however, I am back!
The April 16th edition of The New Yorker is labelled "The Journeys Issue" and since I am an aspiring world traveller temporarily restriced to the armchair variety, I devoured the articles it contained.
The most fascinating article for me was entitled Modern Mecca by Basharat Peer which detailed his experience on the hajj pilgrimage, one of the 5 pillars of Islam Muslims are required to follow. Islam does have a generally negative reputation in the Western media which comes from a few crazy extremists and plain ignorance; this article described a part of the religion that non-Muslims literally cannot witness in person (non-Muslims are forbidden from entering the city of Mecca). Peer also laments the over-development of this holy city. The elephant in the room, as it were, that he does not address — that much of the development he describes is done by the Binladin Group.
Another piece that interested me was by Patricia Marx about couch surfing. A website connects local residents willing to offer a room (or a couch) in their home to travellers visiting their area. It is certainly a cheap (free!) alternative to hotels and hostels, and it is surely a great way to better experience the true nature of a place (i.e. the non-touristy bits), but I don't know if I'd be brave enough to try it. Do you think you would?
Have any magazine articles interested you recently? Tell me about them!


text: Well, if your personal economy depends on gun and/or ammo sales and manufacture. I bought a brand new .40 auto pistol because I was finished buying everyone else presents, and because obama might ban guns all together. If not in this term than in his third. When I was at the gun store they were TOTALLY out of Assault Weapons. It's all the gun shop owners could talk about. Gun prices are through the roof and it still doesn't stop the sales of them. Gun shops are doing booked up concealed carry weapons classes daily. It's funny and crazy at the same time. If he ends up not ever doing anything about guns at all, so much the better. More armed citizens means less chance that the government can enslave us. Thanks obammy!


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New hours for the winter begin Nov. 27
Posted by Laura Haskins - Library Director on November 20, 2011
In order to make the library better available when you want to use it, as well as work within the limits of our volunteer availability, we're making a few changes to our schedule for the rest of the winter.
On Monday nights we'll now be closed. Our knitting group will shift over to Wednesday evenings, 6:30-8:30. All ages are invited to join us then for handwork and gentle conversation.
We're adding a new opening to our daytime schedule in its place: Sunday afternoons from 1-3 pm. For all of you who can't seem to get organized and make it in on a work day, this opening is for you. And kids, yeah, this is your chance to whomp up that homework that's due on Monday or to just kick back and play games.
Next month, we'll be adding a special holiday story hour for our youngest readers. Watch for a separate posting once we've got that scheduled. And don't forget: we'll be offering another December shopping sale in the library again this year with exciting merchandise and great values in used books and movies. Watch for postings!
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Saturday, October 12, 2013 9:15 AM - 2:30 PM
NOTE: While CLE credit is not pre-approved for this event, forms will be available at the event for attorneys seeking CLE credit.
The First Amendment Law Review will host its annual symposium in Chapel Hill, NC, on October 12, where scholars from across the country will participate in a discussion focused on the 50th anniversary of the Supreme Court's landmark ruling in New York Times v. Sullivan.
As the only legal journal in the country dedicated solely to the First Amendment, the First Amendment Law Review has a tradition of hosting excellent symposia with impressive keynote speakers such as Erwin Chemerinsky and Floyd Abrams. This year, we are pleased to announce that Ken Paulson, President and CEO of the First Amendment Law Center, will deliver our keynote address.
This year's Sullivan Symposium will host two panels of First Amendment and media law scholars including Bruce Brown, Vincent Blasi, Ronald Cass, Stuart Benjamin, George Wright, and Ashley Messenger. The event will begin with Ken Paulson's keynote address, followed by a 30 minute Q&A. The morning panel will then examine the impactof the Sullivan decision on the media, while the afternoon panel will discuss its broader implications on First Amendment jurisprudence. Lunch will be provided for all registered attendees.


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Points of Light
Krom the Lucky
Lean and burly
Standing at 6'6", Krom is a massive young man. He sports close cropped dark brown hair, and deep blue eyes. He fancies himself 'lucky', and loves his surname almost as much as his enormous greataxe. He favors brute force over finesse, and has been known to proudly boast of how his luck and strength are all he needs to overcome even the greatest of obstacles.
Krom was born beneath the arena itself. His mother was a favorite, her beauty inspiring the crowds easily, and making her wealthy, as countless admirers bestowed lavish gifts upon her, hoping for her favor. His father had never lost a match, except for when he fought Krom's mother and lost to her. When that happened, the crowds roared with laughter and approval, knowing their relationship, and appreciating how spectacularly his father lost to his mother. Gladiators didn't start with the surname, but instead were granted one by their fans based on their performance. This is how Krom gained his…
Krom's parents were hard workers, and surprisingly overprotective. They never allowed him to leave the arena until he was 18. When he finally went out he was overwhelmed by everything he saw. Not surprisingly, he ended up in a bar, drunk off his rocker. After stumbling out of the tavern, he started off in the general direction of the arena. Only a block away from the tavern, he spotted a woman getting assaulted in an alley. In his stupor, did not recognize that the woman was laughing, or that the men were jesting… As he beat the four men down, killing two of them in the process, he thought their screams of terror were battle cries, and that the woman's sobs were in gratitude, not grief and fear. Minutes later Krom passed out in front of the guards who had been sent to arrest him. Crime is not tolerated in Homilan, and violent crime even less… His punishment was to be quick and straightforward. Two days later, Krom was standing on a gallows at the center of the arena. Being the son of famous people, crowds were there to witness the spectacle. It seemed as if nature itself were watching, as clouds gathered above the burly young man standing in the wooden platform. He looked stoic and fearless as the noose was placed where his neck, lifting his chin proudly. The crowd was silent as the gruff old dwarf officer reached for the lever, wrapped both hands around it and gave a mighty tug. Krom gave out a roar as the wood disappeared from beneath his feet, his every muscle tensing. A brilliant flash of light that the sky, burning his eyes with its brightness, and Krom grimly assumed he had just died… Until his feet struck solid ground. His instinct kicked in and he rolled to the side, a length of rope falling into a pile at his side as deafening thunder of rattled the wooden plans above his head. The burnt end of the rope smoked and smoldered as he and the crowd realized that lightning struck the gallows, saving Krom's life. The masses leapt to their feet, giving a great roar of approval that was almost as loud as the thunder had been a moment before. In the following days, the Council of Elders debated what Krom's fate should be. Some argued that in fact, the penalty and carried out! Others argued that the intent of the punishment was for him to be executed, and that the punishment was not yet complete. As Krom sat in his cell, contemplating his fate, he overheard two guards speaking about the suicide mission that had been announced that very morning. The Councils of the cities had announce they needed volunteers for a dangerous mission that would mean almost certain death, and guaranteed a pardon for anyone who accepted the challenge. Krom pondered this, as one of the guards laughingly suggested this sounded like a quest for Krom the lucky! Krom grinned and called out, "Guards! Go to the Council of Elders. Tell them that I wish to serve them in this."


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Discussion in 'Conspiracies' started by Ryndanangnysen, Mar 4, 2015.
Why is this important to you?
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Is this moronic view of history still alive? Amazing.
Replays of "All in the Family"
"To the moon, Alice!!
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I showed that the reflectors weren't proof back in post #359 on page 18. The LRO pictures aren't proof of anything because pictures are fakable. They might have been lying about the pieces of Surveyor so how can that be proof of anything?
That's fake
The spacesuits were far to bulky to squat down like that
You mean "The Honeymooners"
No, all you said was "Reflectors on the moon are not proof that there were people on the moon."
Try that in a court of law. Steal a TV, then when they produce the security video of you stealing it, say "Videos of me taking that TV are not proof that I am a thief." See how that works out for you.
You skipped all the amateur astronomers and hams who observed the trip to (and from) the Moon and who intercepted radio transmissions from the Moon. Or are they all in on the big conspiracy too?
Of course they are
Didn't you get the memo?
The one telling you not to look at the moon that night or turn on your amature radio
The Russians got one
Ssshhh got to go sorry
Don't tell anyone I posted this please and if I don't post anything else don't worry I'm OK
Don't go to the police but please look after the dog
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There are plausible scenarios that would explain this so it isn't proof that there were people on the moon. We read that it was observed but that might be a lie. There might have been unmanned robotic craft that went to the moon and orbited it and then came back to fool observers.
The anomalies in the pictures and footage have already proven the hoax and people's allegedly observing the missions dont make that proof go away. There's a link to the proof in post #349.
No seriously seriously?
Seriously the proof is Cowpat
The question that needs to be asked is if there are any plausible scenarios that can explain Fat Freddy? Please Register or Log in to view the hidden image!
Still waiting for a reply to this, Fat Freddy. The moon landing was almost fifty years ago. Why are you so troubled by this? What difference does it make to you if it was a lie?
I doubt you will get one
Can I speculate?
Is there a concern we never really really went to the Moon because of the aliens there?
And the aliens are constructing thought control machines?
Pardon me while I go and reinforce my tin foil hat to protect my last remaining neutrons
Yes you read correctly I no longer have neurons as I replaced them with neutrons which resist thought reading machines much better
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There are still a lot of Americans who need waking up as a lot of them still don't know about American imperialism, and that 9/11 was an inside job, etc.
If they see the clear proof that the moon landings were faked, a lot of them will wake up the fact that the US government tells fantastic lies to the people and they'll be much more objective when dealing with other issues.
Thank you for your response. I think you are crazy, but at least it is a rational craziness. Is there a sound reason you won't apply that rational thought to properly and honestly examining the evidence for the moon landing?
I think that the viewers who go back and look at my past posts will see that I have examined the moon landing issue very properly and honestly and that it's you people who haven't.
When some country starts returning to the moon (it may not be America) would you join with me to start a Go Fund Me Go Moon account?
Use the money to pay for a random pick from a hat non believers passage (return journey, I'm not suggesting leave them there)
Do you think that would convince ANY non believer?
Or do you think the lucky one would return with the story of how they were drugged with some fantastic shit and how the thoughts were put into his mind but it seems so real and the Govenment is going to put this drug in the water supply as soon as they have made enough and to watch out when the supermarkets stop selling bottled water because the Govenment is keeping it all for itself and (pause and take a deep breath) seriously what the drug they gave me was serious shit it really felt like I went to the Moon like it was like I was really there and walking on the surface and everything except you don't walk normal you sort of hop and I wish I could buy some of that shit drug I'm telling you man it's the best I do wish though I had gone to the Moon THAT would have been fantastic are we going down the pub for a meal and pick up some chicks that would be fantastic if I scored the blonde one who was there last month before I went to the Moon do you think she will believe me if I tell her that or will she just think I am trying to get into her knickers pretending to be a astronaut?
Poor barstard tried to sell his story but no one would believe him
Those same people also believe in Santa Claus, Goblins and ghosts.
The viewers generally conclude that you're a know-nothing conspiracy swallowing dunce.
Separate names with a comma.


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The 10-year anniversary of solar water heater manufacturer Micoe Solar Energy in China was accompanied by major news and events: The manufacturer, founded 2000 in Beijing, opened a new factory in the city of Luoyang in Henan province, at which it produces vacuum tubes with a new absorber coating. And, according to a recent household survey, Micoe is the second most popular solar brand in China. Photo: Micoe
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We're always recruiting properties to join the Neutral Territory family.
Later this year, we hope to open our own NT property agency to provide targeted and tailored advertising for NT space. The first property to be managed and marketed as Neutral Territory is Claydon Court near Ipswich.
The business community in NT properties is highly social and supportive. This is coordinated via a functional intranet site. This site is currently running at Claydon Court and is ready to include more properties as they join.


text:
Do we have anyone here still involved with the River Rock Bonds? What about folgore or ytm? I got these out of the exchange offer they had late in 2011. I learned today that River Rock went dark with the SEC, and the only financial disclosure is now being done privately through their corporate web site. Does anyone have information on why River Rock went dark?On one hand, that really sucks, and I question whether that is a good faith gesture. On the other hand, this is why the bonds trade where they do, and the credit risk looks better than the bond's pricing.Does anyone have information on how to reach anyone at River Rock who will get on a phone and talk? I have never had them return a single phone call. The investor rep Don Duffy has never returned a single phone call.
Hi,More bad news?! I haven't heard anything new since the new bonds were tendered.Where did you hear about their new problems with the SEC?It's a real pain finding any current info on these guys! Nothing on Google; somewhat more info on Yahoo. But nothing new just yet....Tell me if you find anything!
Search River Rock SEC on Google and that brings up the SEC news distribution site they previously maintained:http://phx.corporate-ir.net/phoenix.zhtml?c=147965&p=iro...This contains the embedded remark"Since we are no longer SEC regulated, we are managing the IR page internally through our casino website. "http://www.riverrockcasino.com/index.phpLovely. All Indian casinos are just lovely.
Thanks for the links! It was disturbing to note that they haven't published an annual report since 2008! (I really should've noticed that before I put my money into their bonds....) I guess we'll know better where we stand when the next interest payment comes due in May. If they pay up, no point in looking this gift horse in the mouth. If they don't, I'm sure we'll see some sort of bondholders' action initiated at that time.
One of the things I hate most about this company going dark with the SEC is that they now have no supervision for buying back bonds. They originally promised to use any EBITDA over some threshold to buy back bonds. Without supervision that can be easily corrupted. For example, some related party could buy bonds here at a discount and they do a private transaction to buy back just those bonds. Then - oops - they forget to "disclose" that fact. And if there is no regulation at all, what stops them from buying back related party bonds at full par value, siphoning off still more profit.I'm not saying they will do any of those things. I am saying I don't like being in a position where I have to trust them. They are not tier one in anything.
Did they ever give an explanation why they broke with the SEC? (Were there any press releases about this?) At this point, the rating agencies won't give them any rating. How can investors put money into their bonds with any degree of confidence? I'm surprised there hasn't been a more precipitous decline in value.
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Le Fashionista Forward
Jasmine B. Stroud of CoLargee Artistry
Website www.coloartistry.moonfruit.com
Tumblr www.lefashionistaforward.tumblr.com
Twitter @Colargee_Artist
Instagram @Giselle_4colo
Facebook CoLo Artistry Fashion House
Pardon My Audacity Fashion Edition
As we roll into this beautiful fall season PMA is rolling out a hot, new column– FASHION. We are excited to introduce how to be a celebrity fashionista on a frugalista's budget. We will be featuring everything from top celebrity pics, to frugalista outfit of the month, as well as how to do fabulous fashion on a budget. Feel free to email me if there is something you'd love to see an article on and I will be sure to try and incorporate it into future posts.
Little Black Dress Edition
As one of the number one recurring and classic fashion trends, the little black dress is a key staple in every woman's wardrobe. The little black dress offers immense versatility as maximum wearability.
When paired with a cardigan, blazer or trench it can easily be used as an asset to your professional wardrobe, and easily transitioned into a great piece for cocktails or evening wear.
Drenched in Balmain and Yves Saint Laurent this edition of Kim Kardashian's outfit offers versatility. A simple black dress belted in leather to draw contrast and to accentuate the waist, is accompanied by pleats with flatter the hourglass shape by offering a streamlined silhouette. These components paired with white as her pop of color, is successfully utilized as a fashionable contrast, while still drawing the eye up the leg with the fabulous Yves Saint Laurent booties. This outfit averages out at a little under $4,700.00.
The little black dress can also be used to create and accentuate the slimming stream lines that women often turn to to highlight their best assets. This use of the little black dress is perfect for women who are looking to maximize through a minimalists perspective.
A similar dress casual outfit could run you anywhere from $100.00 to $450.00 depending in your taste.
Here's what I found to build a similar look:
White blazer on shopstyle.com by designer Rag & Bone for $69.50.
Black sheer top, dart pleated mini dress by Halston Heritage for $112.00 or Pleated Satin dress with bow accent by Lotus Grace for $89.00.
Leather booties by Leverage for $59.95.
Black Leather Obi Belt by ASOS for $18.56.
This outfit was relatively easy to recreate for an average of around $250.00. The pieces used to build the outfit are great staple pieces therefore it is okay to invest a little more money into the quality because they can be used just as well separately.
It's not hard to shop on a budget. They keys are to know what you're looking for, do a little research on what you want and never be afraid to look in different places.
Until next week, Chao,
Jasmine Stroud of CoLo Artistry
It's no thing when it comes to bringing you some artistic, creative, and incredible scoops because Pardon My Audacity always brings the dopest news to you!
Like what you read here: Subscribe to the blog! Follow us on Twitter: @PardnMyAudacity. Like our Facebook page. Follow us on IG: @PardonMyAudacity.


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Main → Afghanistan → Faryab Province → Darah-ye Ahan Kashan
Map of Darah-ye Ahan Kashan Faryab Province, Afghanistan
Other Names: Darah-ye Ahan Kashan,Darah-ye Āhan Kashān,Darrahe Ahankasan,Darreh-ye Ahankashan,Darreh-ye Āhankashān,Darya Ahankasan,Darya Āhankasān,درۀ آهن کشان,Ḏaṟṟahe Āhankas̄ān, Darah-ye Āhan Kashān
Darah-ye Ahan Kashan
Welcome to the Darah-ye Ahan Kashan google satellite map! This stream is situated in Faryab Province, Afghanistan. Original name (with diacritics) of the place is Darah-ye Āhan Kashān. See Darah-ye Ahan Kashan photos and images from satellite below, explore the aerial photographs of Darah-ye Āhan Kashān area. This placemark was added 2010-10-08.
Map of Darah-ye Ahan Kashan
- Country: Afghanistan
- Province: Faryab Province
- Category: stream
- Altitude: 0 m
- Population: 0
Asia/Kabul +4.5
- Local Time: 18:06
- Sunrise: 05:24
- Sunset: 18:49
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Flirtatious Bishoujo????
No Colors, No images, It's my first time posting anything, actually ^///^ I'm a first timer for a lot of things so I'll make this short but sweet.
As of Yet, For the four years I've been into Anime and manga, I haven't been able to get my hands on anything with a flirt as a main character or atleast love interest. I must be blind. There have been many shy girls, many fighter girls, but none precocious have stepped into the spotlight like they belong rather than a supporting or reoccurring character they are. I've looked all over and all I find is spam and porn rolled up into one. Someone out there should be able to help me! Onegai shimasu!! WHERE HAVE ALL THE SEX-DRIVEN LEADS GONE????
A flirt, huh? That's actually tougher than it sounds like. My best suggestions are Iketeru Futari and Maburaho. Also you might check out Yami to Boushi to Hon no Tabibito since Lilith-chan is pretty flirtatious.
closest thing i can think of is Mahoromatic.
all the girls there seem to be horny
Thanks so far!
I asked because i'm working on a web manga and I needed references. I'm gonna pull off a nice guy/flirt relationship for my main characters. I've been watching Maburaho, but i'll also get around to those listed, thanks again. Any more input??
Hanaukyo Maid Tai (the main character is a boy, tho - I don't like this series)
Sakura Diaries (touted as ecchi but there is no real sex in it)
Kimagure Orange Road
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