History

Coffee made a huge jump from Arabian Peninsula to Amsterdam where it got quite popular. In fact, one plant was present to King Louis XIV of France. He got thrilled over coffee’s energetic lift, therefore this plant got special handling. Once France started colonizing the world, King Louis made sure to send coffee tree seedlings to Martinique. With good growing conditions, Martinique proved to be quite an exporter. As it turns out coffee plants that are growing in Central and South America share a link to the ones growing in Martinique. The same goes for Jamaican Blue Mountain Coffee, which was introduced to Jamaica in 1728. That was the year when the Governor of Martinique gifted the Arabica coffee plant to the Governor of Jamaica.

Location

Arabica plants need nutritional soil with good drainage and constant mist in order to thrive. Luckily, they grow well at high altitudes and flourish with frequent rain. That is why people focused on the Blue Mountain area. Misty clime at its prime! With thriving plants and repeated ample harvest, the coffee from the region becomes highly searched for. Of course, the healthy plant gives in abundance and tastes the best. Geological location is “just” the unique tasting cherry on top.

You Might Also Like

Black Ivory Coffee

Geisha Coffee

Kopi Luwak Coffee

Certification

Needless to say, the real Jamaican Blue Mountain Coffee is certified by the Jamaica Commodities Regulatory Authority. Only 6000 family farms are in the area for the certificate. To meet the conditions, coffee must come from the Blue Mountains within parishes of St. Andrew, St. Mary, St. Thomas, or Portland parishes, where it grows from 910 meters (3,000 ft) to 1,700 meters (5,500 ft). Space above that is reserved for nature. By the way, these are the highest mountains in the Caribbean that rise to 2,256 meters (7,402 ft). Under and around the “golden coffee belt” there is more coffee but is a different kind of coffee.

Challenges and Problems

The biggest problem is counterfeiting. Jamaican Blue Mountain Coffee is one of the most counterfeited coffees in the world. It is estimated that 80% of consumers end up purchasing fake Blue Mountain coffee due to the prevalence of mislabeled products. There are also loopholes. Some are selling premium blends at a premium price, but sadly, only 1% of real Jamaican Blue Mountain beans are in the bag.

Another problem is familiar with all coffee growers – climate changes. Weather anomalies are getting stranger, heavy rains, droughts, and hurricanes leave plants shocked. This creates the perfect window of opportunity to infect coffee plants with all kinds of diseases and pests.

On top of that, there is exploitation. A small area on a little island produces about 0,1% of the world’s coffee. All of the coffee is produced by small family farms that don’t live in luxury. Sadly, those who grow one of the world’s most expensive coffee are struggling to survive. As always, those who get the job done are left with the least profit but carry the highest risk.

Taste of Jamaican Blue Mountain Coffee

Jamaica Blue Mountain coffee is renowned for its smoothness that delivers a clean taste. Its aroma reveals divine floral notes that end in a sweet herbal foundation but are strongly pointing in the nutty direction. On the tongue, you can’t miss the smooth mouthfeel. There is a lot going on with pleasing bitterness meeting vibrant acidity jumping from the spiciness, nuts, cocoa… Without a doubt, it is harmonious. Maybe this addictive balance happens due to the smaller caffeine dosage in the beans. To be specific Jamaican Blue Mountain coffee has up to two-thirds less caffeine than typical coffee.

Japan’s Jamaican Blue Mountain Coffee Craze

We all know that Japanese pallet is very particular so no wonder they fell in love with the Jamaican Blue Mountain Coffee. So much so, that since 2019 they are celebrating Jamaican Blue Mountain Coffee every January 9. Back in 1967, Japan imported 60% of the entire crop marking the beginning of prosperity after world war 2nd. Now Japan imports up to 80% of Jamaican Blue Mountain Coffee which keeps loyal coffee enthusiasts “ureshii” happy. 

Price

One pound of certified 100% pure roasted beans of Jamaican Blue Mountain Coffee costs 65.00 USD. You can order it online via small companies or Amazon. The biggest factor that is driving the price up is the middlemen, also known as processing and logistic companies. Then there are dangers of growing coffee on steep slopes that demand manual labor. Also, the weather is playing a huge role in price, because it defies harvest.

Final Thought

After water and tea, comes a coffee! Snitches better cherish the riches of the planet. Mother aint giving and giving without receiving. If gratitude fails violence prevails. Bitches better be grateful, enjoy Mother Earth’s riches, and don’t be leaches.

And here is the end of our new coffee post. Jamaican Blue Mountain Coffee is a gift from the Pacha Mama and we should treat it right. Is it too expensive? No, all the other coffee is too cheap, that’s the problem. Respect other’s work and enjoy it, I guess. However, everyone should try Jamaican Blue Mountain at least once in their lifetime. I just hope you will get the real one, and not a fake one.

The post Jamaican Blue Mountain Coffee appeared first on Wild 'n' Free Diary.

About Pepper

Let’s start with a mind-blowing number of plants in the Piperaceae family. Can you imagine how different are all those 3,600 species? To us humans only one really matters, the Piper Nigrum, a black pepper plant. The history of pepper cultivation in southern India dates back to 2,000 BC where it was first discovered. No wonder black pepper is heavily present in Ayurvedic medicine and Indian cuisine.

Today’s biggest pepper producers are Vietnam and Brazil, where plants are heavily treated with chemicals to achieve high yields and low prices. Most of us see the pepper in the store, where it is ranging by colors rather than sorts. The famous green, black, red, and white quartet comes from the same plant. They only vary by ripeness and treatment. 

First thing first, pepper indeed has the desired peppery kick greeting to the tongue. However, keep in mind, the spiciness and aromatics start to fade after 3 years, or sooner when stored improperly. The taste of pepper differs from the ripeness and variety and can be used almost everywhere – salt dishes, desserts, and even cocktails.

Soil Matters

Soil affects the pepper plant the same way as it influences the wine. Still, ground controls plants in many ways. For example, the best pepper in the world is grown in mineral-rich soil where quartz crystals are present. We are talking about the Kampot pepper, where climate and location offer the perfect conditions for growth. Another thing that we must mention when talking about the soil is how well the plant can spread its roots. That gives the peppercorn plant ability to receive needed minerals and nutrients, which affect taste the most. 

Grow Your Black Pepper

Having a live plant in your home will provide you with oxygen, it is a joy to look at, and I didn’t even come to the taste. Light demands of a climbing Peppercorn plant are modest, it needs moderate indirect light or semi-shade. On the other hand, it is quite demanding regarding temperatures, because it demands eternal summer. Keep in mind that the peppercorn vine originates in Kerala, India. Water demands are also worth mentioning because the black pepper plant likes humid air and a drink sooner than later. Surely, the peppercorn plant will test your patience. For the fresh pepper berries, you’ll have to wait for 4 years. In the meantime, you can accept how quickly time flies and get excited about the future. 

Kampot Pepper 

As mentioned, Kampot pepper enjoys a special status as “The Pepper King”, meaning the best pepper in the world. How wouldn’t it be with the ideal combination of quartz-rich soil, tropical climate aided by the ocean breeze? In addition to suitable land in Kep and Kampot, growers are focused on Kamchay and Lampong pepper varieties, which are Cambodian sweethearts at least since the 13th century. 

The most brutal time for both peppercorn varieties and people was during the genocidal Khmer Rouge rule. During that time this precious pepper was almost whipped out of the surface of Cambodia. The leading cause was the need for soldiers plus the international pepper trade was a reminder of French Colonial times. It took them a decade for traditional farmers to return to the crop of their ancestors in the early 2000s. Since then, the traditional growing practice without chemical fertilizers is in play for the certified Kampot pepper.

That and more lead to Geographical Indication protection of Kampot pepper in 2010. As with other products, constant inspections are a must in order to keep the desired outcome. As a matter of fact, one ounce of organic white Kampot pepper costs up to 100 USD in 2020 on western markets. For that price, one gets high-quality organic pepper that is hand-selected and sun-dried. 

Taste of Kampot Pepper at La Plantation 

If you are in Kampot, Cambodia it is a must to visit at least one pepper farm. The most known and probably the biggest one as well is “La Plantation”. When we tried the prized harvest after our plantation tour, we absolutely loved the aroma. The flavor profile of the finest pepper in the world is very rich, fruity and somehow difficult to describe. One can get a little bit of everything, depending on your imagination and time. We started with a slightly dusty nose, but that was gone after we chewed on well-ripe pepper berry at the first stop. By the time we got to the final tasting, we were certainly ready to slow down. Let’s check different Kampot peppers, shall we?

Red Kampot Pepper

One can say this is the best you get, ultra-premium grade pepper at the peak of maturity. Red Kampot peppercorns taste surprisingly fruity and contain the highest level of sugar. If you smell them, you can discover the aroma of dried apricots. However, freshly ground dried red berries carry a well-rounded cloud of the citrusy peel with an array of fresh berries, grounded by the eucalyptus and pine aromatics. They are the last ones to go off the cluster, often hand-picked off the stems.

White Kampot Pepper

White pepper at La Plantation is produced from peeled red berries, leaving the seed to shine on its own. Ripeness supplies the powerful bouquet of delicate aromas and conceals spicy taste with hints of fresh grass and citrus. 

Green Kampot Pepper

Unripe pepper berries deliver more pinaceous notes with a minty and citrusy presence. This type of pepper is ready for harvest between March and May. Due to the early harvest, its spiciness is not as strong as in the well ripe or dried alternatives. Basically, green pepper is unripe and comes to the store as dried and canned. We loved it raw in Bloody Mary and stir-fried, regardless of techniques we were blown away by its floral to piney aromatics.

Black Kampot Pepper

When berries start turning yellow, they pick the pepper and give it a quick hot water soak. That way the berries are cleaned and skin gets black during the drying. Usage wise this is the most common pepper with a mildly sweet and most intense spicy kick with present botanicals notes. 

Pepper Health Benefits

Pepper will never grow out of fashion; it is too important. This versatile spice has been around for over 4 millennials. In that time, it has found its way into Ayurvedic and Traditional Chinese medical protocols. 

There are many reasons for that, including the fact that pepper is high in antioxidants and has anti-inflammatory properties. Berries of the Piper Nigrum plant are scientifically proven to fight free radicals and chronic inflammation. Piperine presence in the berries improves memory and benefits the brain in many different ways. As a matter of fact, when you add the edible black gold to your meal it increases nutrients absorption and supports digestion. Who hasn’t heard that resveratrol and curcumin don’t do you any good if they are eaten without black pepper? 

For those of you who don’t like the magical Piperine bite, let me share a thing or two about the pepper essential oil benefits. When mixed into the carrier oil it relieves pain in case of spasms or arthritis. Black pepper oil is no stranger to those who are after the radiant, rejuvenated, and evenly toned skin. It should be a go-to option for skin detox if you happen to have skin impurities, infections, or allergies.

Conclusion

As you can see Kampot pepper is not only a delicacy but also a medicine. Pepper has many health benefits and it is a king among the spices. You can combine it with sweet, salt, drinks, you name it. If you are looking for one of the best peppers in the world, you need to go to Kampot, Cambodia, and try this outstanding Kampot pepper.

The post Kampot Pepper – All You Need To Know About This Pepper appeared first on Wild 'n' Free Diary.

What is Kopi Luwak?

Simply put, Kopi Luwak is one of the most sought-after luxury beverages in the world, often crowned as the best coffee in the world. The procedure to get the notorious coffee is less appealing and more often than not, a reason of concern. For now, let’s focus on the beverage, which starts with a civet cat eating the coffee cherries and ends with coffee seeds in dung. To be clear, these seeds are the coffee beans we make coffee with, once they are thoroughly washed and roasted. 

Why in the world would this be a good praxis? While the coffee beans travel through the digestive system, enzymes dissolve the bean’s pectin layer. Due to the sugars present in the pectin layer, the coffee beans get a unique modification via partial fermentation. On top of that, these cute civets are picking only the healthy, well ripe berries. “Berry selection” if I may.

Legend of Kopi Luwak

On the first coffee plantations, workers weren’t allowed to taste the final product. Naturally, they knew the whole procedure and were eager for a tasting opportunity. Since human rights are a thing only for a brief moment in history, workers waited patiently until the opportunity occurred. Up until finally, someone noticed the holly grail; coffee beans poking out of the animal droppings. The beans were whole and undigested, so it was safe to pick them up and secretly make the coffee. It is logical to assume that the privileged few would be appalled by the idea of ingesting something that was in the animal droppings, right? For some, that is still true. 

History repeats itself. Looks like every time the lower class finds something pleasant, the upper class ceases it and declares it as a luxury ingredient. It happened with lobsters as well…

Where Can I Find Kopi Luwak?

Kopi Luwak has its origin in Indonesia but they produce it also in Vietnam, which is not surprising. Vietnam is the second biggest coffee exporter in the world! However, we stopped in Dalat, Vietnam – where the coffee cultivation is expanding on a daily basis. Sadly, this cultivation is far cry from sustainable and that is not the only shocker when you get here…

Civet Coffee Controversy

If a farmer would get noted a sin for every time when exploiting pristine nature, the Vietnamese farmers would be famous down in hell. Deforestation is like a national thing here, so prepare for some bad scenes. Probably I don’t need to expose bad farming praxis and scams right? However, if you are in the mood for a shocker check our Battery Coffee post.

On top of that, it comes as no surprise that animal abuse is a real thing as well and that people do unimaginable things for money. With this in mind, we headed to the Me Linh Coffee Garden in Da Lat, where we were able to see the animals and taste their coffee. Civets have small cages and don’t look happy at all.

By all means, when something is open to the public you know that this is an example. To put it another way, what they don’t want you to see is concerning. When will we realize that we vote with our money and therefore support honest, open businesses? 

Taste of Kopi Luwak

It goes without saying that the taste of Kopi Luwak varies to the coffee origins, variety, and method of preparation. Regardless of that, the weasel coffee is known for its rich caramel notes and smooth mouthfeel. Besides that, we loved the fruity acidity with blueberry hints in our cup at Me Linh Coffee Garden. At the same time, we have to admit that when we compared their regular coffee with the weasel coffee, the difference wasn’t as straightforward as we expected.

Civet Coffee Review Card

• 8.2/10
  AROMA – 8.2/10
• 8.3/10
  BODY – 8.3/10
• 9/10
  FLAVOR – 9/10
• 9.1/10
  TASTE – 9.1/10
• 8.1/10
  AFTERTASTE – 8.1/10
• 4/10
  VALUE – 4/10

Fake Kopi Luwak

The biggest question is, did we even try the real deal? Trung Nguyen, one of the biggest coffee manufacturers in Vietnam, has been making concerted efforts to bring fake weasel coffee to the world. Its fermentation techniques simulate the civet’s gut bacteria and produce a near-indistinguishable drink.

Price of Kopi Luwak

This cage coffee can’t be considered as the real Kopi Luwak, but the real deal – organic, free-roaming civet farms produce coffee that can cost as much as $3,700 per kilo.

Final Thought

As was the case with the Me Linh Coffee Garden, we were saddened by the cages and trapped animals in them. We were foolishly expecting the free-roaming civet cats that have shelters all over the plantation. On the contrary, weasels don’t get to pick the coffee cherries from the plant. A sad reality in most cases is that civet cats are fed the coffee cherries about three times a week during the coffee season. At the Me Linh Coffee Garden animals at least have a little bit of the climbing area with a shelter. In fact, we have been told some bad stories about huge farms with much worse conditions.

All this “baggage” makes this coffee less appealing and we still stand for good cause coffee – Black Ivory Coffee. A great story with philanthropic touch and much much better coffee. However, we won’t give up on Kopi Luwak. We will find a farm where animals are free to roam and the coffee will blast! If they won’t deforest everything before we do.

The post Kopi Luwak aka Civet Coffee aka Weasel Coffee appeared first on Wild 'n' Free Diary.

What is Trigona Honey?

Trigona honey is also known as stingless bee honey or as they say in Malaysia, “Madu Kelulut.” The bee species collecting the Trigona stingless bee honey is small (smaller than the fly) and they can reach so-called “hard to get” corners. All the goodies bring back to the hive, they seal in strange-looking storage pots. Really, they are like a landscape of a mystery planet!

Stingless bee honeycomb is special also because of high propolis presence in the “walls”. Once the honey is sealed inside the storage pots, it is exposed to that healing building material. Through the waxy cell wall, the Trigona honey gets infused with propolis in its natural environment. That gives Trigona honey numerous healing properties and pleasingly sharp taste. Additionally, Trigona honey has more nutrients and is extraordinarily antibacterial. Well, at least that is true for the honey known to us so far.

Tasting Stingless Bee Honey

I must admit, stingless bee honey surprised me in every possible way. At first, it looks like very runny honey, but there is more to it than that. Once I got the rich aroma into my nose, its amber-like liquid became irresistible. The heavenly scent got everything; from fruity notes like red grapes, fresh citruses to even florals with resinous sweetness and of course, pollen.

After sniffing the stingless bee honey, I was ready for the tasting. First came, the obvious lack of sweetness. There is this distinctive sour taste, which makes everything pleasantly refreshing. To be more specific about the taste of Trigona honey, I can say it has a luscious tangy taste. Although when diluted in water, honey became completely different and more berry-like. Funny fact – you will never get the same taste of this honey. We were trying it from about 10 hives in the same area and not even two of them tasted the same. Every colony has its favorite pollen out there.

Health Benefits of Stingless Bee Honey

We all know that honey is healthy, but do you know that Trigona honey is a real superfood? Real Trigona honey is twice as nutritious as real honeybee’s (Apis) honey and it contains only about 20% of sugar. Compare that low sugar to ordinary honey, which has up to 80% sugar level. That is why Trigona honey is beneficial even to diabetics.

Every type of real honey has proven to be beneficial for skin disorders. Worth knowing is the fact that stingless bee honey kills up to 83% of bacteria! In addition to that Trigona honey also contains metabolites that help with digestion. By now we know how important digestion is when it comes to health. Many studies proved that the long-term consumption of various types of real honey is most beneficial to the body. 

List of Trigona Stingless Bee Honey Benefits

• Strong antioxidant; fights free radicals and reduces inflammation and infections
• Boosts the immune system
• Heals burns and wounds by stimulating tissue regeneration
• Antimicrobial; proven to kill 83% of bacteria
• Anti-inflammatory; heals inflammations and infections
• Prevents and treats colds, cough, respiratory illnesses
• Improves the body’s metabolism
• Antimutagenic
• Anticancer
• Improves cognitive deficits and brain damage
• Treats eye inflammations
• Clears acne and moisturizes the skin

List of Nutrients in Stingless Bee Honey

Before getting into the stingless honey composition keep in mind that honey structure differs with collected pollen and origins.

Vitamins in Trigona Honey:

• Vitamin A; promotes good eyesight, keeps bones and teeth healthy and supports the immune system.
• Vitamin B; is important in maintaining good health in many ways. It affects the energy level, brain function, and cell metabolism.
• Vitamin C; boosts the immune system and protects cells from free radicals. Vitamin C is also necessary for the body’s natural collagen synthesis.
• Vitamin D; helps absorb calcium, regulates cell growth, and takes part in communication between cells.
• Vitamin E; protects the heart and blood vessels, prevents inflammation, and supports healthy skin.

 Minerals in Trigona Honey:

• Potassium; helps to reduce blood pressure, sends nerve signals and regulates muscle contractions, functioning as an electrolyte.
• Zinc; is necessary for cell’s growth and division, which affects growth and development. Besides that, zinc is also fundamental to skin health and accelerates wound healing.
• Phosphorus; helps calcium to build the bones and takes part in the body’s energy production.
• Calcium; is essential for strong bones and teeth, muscle contraction and is co-factor for many enzymes. The body needs vitamin D to absorb calcium.
• Magnesium; every cell in the body needs it for normal functioning and DNA and RNA repair. Magnesium helps fight depression since it takes part in brain function and mood.
• Sulfur; the body needs it for insulin production and cell’s detoxing process. It helps to treat acne and helps in collagen and keratin production.
• Copper and iron; both form red blood cells to carry oxygen throughout the body.
• Manganese; we need it for normal brain functioning and is a cofactor for many enzymes.
• 17 different amino acids; part of the tissue growth, energy production, and nutrient absorption.
• Flavonoids and phenolic acids; they protect the body from oxidative stress.

Can Diabetics Eat Trigona Honey?

Yes, people with diabetes can eat Trigona honey because of the low sugar content. Even so, keep in mind that a little goes a long way as long the honey is real! As already stated above, Trigona honey has about 20% of sugar, with fructose and glucose being the most abundant. In case if your sugar levels drop it is worth knowing that glucose is easily and quickly converted into energy.

Where Can I Buy Stingless Bee Honey?

Stingless bee honey can be found in South America and Southeast Asia. Because of its volatility, it is hard to send it around the world. Some can’t be shipped across the world without thermal treatment, which ruins many health properties. However, on Amazon.com you might find a few products.

Luckily we found fresh raw Trigona honey in Malaysia. Here, you can find Trigona honey in pharmacy, well-stocked stores and e-stores. Please remember that not all producers are trustworthy! Look for the certificate and trusted producers if you want to get your money worth. Ian and I highly recommend the organic Trigona honey by Dino Kelulut. We witnessed how they treat their stingless bees and Trigona honey. Due to its high quality, Dino Kelulut’s Trigona honey is also used at Four Seasons KL Trigona bar.

Know This Before You Buy Trigona Honey

The high-water content in Trigona honey causes the honey to ferment quickly. This is an excellent opportunity to explore liquid gold by incorporating it into different drinks and gravies. The quick fermentation is problematic when you are buying Trigona Honey because some producers heat the honey to preserve it. Pasteurized honey loses most of the healing properties! Go for raw, certified honey!

Trigona honey business is profitable and as always, some people work only for the money. Those have already come up with many ideas about tricking the consumers. Questions that come to mind are; is this a real thing? Has this bottle of certified Trigona honey been thermally treated before packaging? We heard for a fraud, where people simply mixed ordinary honey with apple cider and sell it as Trigona. Be careful!

Dino Kelulut Trigona Honey

Ian and I were at Dino Kelulut’s beautiful stingless bee farm in Kuala Pilah, where we met Dino and his colleague. Both of them are passionate bee lovers and want to spread knowledge about stingless beekeeping. Afterall bees are incredibly important in the life cycle and contribute to the world much more than honey. That is why we salute all of Dino’s efforts towards saving Malaysian stingless bees.

Not only is the Dino Kelulut business focused on sustainable beekeeping, but he is also organizing different courses on stingless bee topics. Dino is also collaborating with scientists and doctors to find out more about health treatments using stingless bee honey.

Escape Kuala Lumpur for a Day

Dino’s organic stingless bee farm is about an hour’s drive from Kuala Lumpur, making it a lovely day trip. If you don’t have time, don’t worry, you can still get some of his precious Trigona honey. Dino has an online business based in Kuala Lumpur from where you can buy high-quality raw Trigona honey from his two bee farms.

Facts About Stingless Bees

Among 25,000 species of bees in the world, only about 500 species are stingless bees or Meliponini. The largest genus of Meliponinies is Trigona species and they make the Trigona honey. All stingless bees live in the tropics and vary in size. Some reach only up to two millimeters, while others can grow bigger than a regular honeybee. Different sizes aren’t the only differences; some stingless bees are known to eat dead meat. Well, they gather it and bring it back to the hive, where worker bees transform it into the honey. This honey is very rare because the bees produce just enough of it to keep the colony going.

Oldest Bees in the World

Stingless bees’ roots reach all the way back to the Pangea times. You know, from millions of years ago, when Earth used to have one single mass-continent.

Serious Threats Facing Stingless Bees

Despite their long history, stingless bees are quite fragile. It is known for some Trigona bees to have structural troubles in the hive’s walls. If the temperatures drop below 25°C, their eggs don’t hatch but when the hive is exposed to the sun and the temperature gets above 31°C a real catastrophe strikes. That is when their hive starts to melt and drop by drop their food is gone.

The second real threat is the loss of their natural habitat due to the growing human population and expanding urban areas ending in deforestation. Then is another manmade problem; the introduction of European Honey Bees into the wild. As if growing cities weren’t enough, the profit chasing people started to take care only for the imported honeybees. They are bigger bees, which produce up to 30kg of honey per-hive-a-year, while honey production of Trigona bee is 500g per-hive-a-year. As you already know by now, each bee species produces different honey with different benefits. I believe that more is better only when it comes to diversity.

 How do Stingless Bees Defend Their Honey?

In the wild, stingless bees keep their honey safe in hollow tree trunks. The thick layer of wood all around the hive is not only protecting the colony from predators but also offers some insulation as well. Another bee defending system of stingless bees is at their hive’s entrance. Let’s call it “the bridge.”

Most obvious is the size of the tube, which grows with the colony’s new generations. This lengthy advantage keeps the stingless bee hive safe from lizards and other predators. The second layer of defense is the group of warrior bees who guard the gate and fight with all their strength. Basically, they sacrifice their lives in order to protect their colony. Also interesting is the poisonous way for the walking attackers which came that far.

 Is Trigona Bee Dangerous?

S Some species are more aggressive than others. Some bite while others cut with their wings through the hair like a tiny free-style hairdresser. Bees are smart and will attack the soft spots like eyes and lips, so don’t get all cute on them. Please save the stingless bees when they start to tickle you. That happens when a stingless bee gets tangled into your body hair and starts shaking its tiny body to divert your attention. If you freak out, all you need to do is stay calm and they will leave you alone soon enough. Or after you are done stealing their honey.

Final Thought

By now you know that there are many different kinds of mouth-watering types of honey out there, even more than the number of bee species. Stingless bee honey is relatively new in the modern world, where pharmaceuticals “rule” the health issues. Funny enough, people’s health has never been worse, but the same goes for wildlife. When will we realize that humans can’t function without pristine nature? I also can’t go past the question; “why should we?” Mother Nature’s gifts are beyond amazing and some spices can do more than just keep the machine going.

Stingless bee honey is poorly researched even though it was often used by the old civilizations and is still used by the indigenous people. Up to this day, we don’t know so many things and despite that, we are willing to light the Amazon rainforest on fire and let it burn freely. It’s fine, as long as it’s not Notre Dame!

Sources:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6327266/
https://www.dinokelulut.com/
Zulkhairi Amin, Fatin & Sabri, Suriana & Mohammad, Salma Malihah & Ismail, Maznah & Chan, Kim Wei & Ismail, Norsharina & ME, Norhaizan & Zawawi, Norhasnida. (2018). Therapeutic Properties of Stingless Bee Honey in Comparison with European Bee Honey. Advances in Pharmacological Sciences. 2018. 12. 10.1155/2018/6179596.

The post Trigona Honey: Super Jungle Honey appeared first on Wild 'n' Free Diary.

Geisha Coffee Origins

Different coffee varieties grow in different conditions and produce different coffee beans. The Geisha coffee is one of the high altitude wild coffee plants, originally found in mountains of western Ethiopia. It is believed that the name came from the neighboring Gesha village and not the Japanese Geisha girls. For more confusion, the place of its rediscovery is Panama from where Geisha or Gesha coffee got international recognition.

Anyway, in 1953 Geisha beans were brought to the Tropical Agricultural Research and Higher Education Center (CATIE) in Costa Rica in Latin America. From there this coffee gets to the many plantations, but farmers mostly replace it with others, due to bad yield and not so pleasant taste. To point out, when this variety is growing lower and is not ripe enough, it simply doesn’t shine bright. When in 2004 Esmeralda plantation in the Boquete area of Panama won the first place of Cup of Excellence, its reputation got back.

Where Does it Grow?

More important than its origins is the fact that this is a tricky cultivating plant. For successful growth and bearing precious berries, farmers have to keep in mind a few necessary conditions. Everything starts with a highly humid environment, nutritional soil and temperature ranging from 15 Celsius (60 Fahrenheit) to 25 Celsius (75 Fahrenheit). All the needs of this coffee plant are met at the Bouquet region, which stretches from Panama to Costa Rica. This is where the majority of Geisha coffee comes from, but its popularity caused the species to spread. Fortunately, it even found way back home besides the new coffee plantations across South America. For its quality, it is relevant that plants grow above the 1700m, but it is successfully planted already at 1400m.

Why is Geisha Coffee So Expensive?

Besides the delicate nature of the plant, which needs high maintenance it also yields modestly. It looks like that is the reason for exceptional coffee characteristics and limited supply. Many plants died when just one of the already mentioned conditions fell short. Also the high demand for this “coffee royalty” is growing thanks to its praised delicate floral aromas and bold taste. Here we need to mention also the near extinction of Geisha beans. Ethiopia lost all of them and only a few single plants survived in the Panama.

Price of Geisha Coffee

In the first auction in 2004 was one pound of Geisha coffee $21. After that the reputation and recognition spiked up, so on the last auction in July 2018, the most expensive Geisha coffee was sold for extreme $803 per pound, This time it was a natural-process Geisha from the Lamastus Family Estates in Boquete, Panama.

Taste of Geisha Coffee

Before I go into the characteristics of cup quality, I want to mention that many factors affect the final product. Naturally, it starts with the growth conditions, but every step of the way to the freshly brewed coffee matters. To the taste, you’ll find notes of tangerine, ripe mango, papaya, peach, and even refreshing berries. To point out, the most notable among all is its addictive fruity sweetness that you can’t find in any other coffee.

Seriously, in what coffee can you taste and smell the jasmine flower? No wonder it is considered the best coffee in the world. Equally important as the taste is its floral aroma that includes white wine bouquet. The aftertaste relates to the fruity aromas, chocolate, and oils released during the roasting process. In our cup, we also got the ripe red fruit and a velvety texture that slipped down all too quickly.

Geisha Coffee Review Card

• 9/10
  AROMA – 9/10
• 9.3/10
  BODY – 9.3/10
• 9.6/10
  FLAVOR – 9.6/10
• 9.7/10
  TASTE – 9.7/10
• 9.4/10
  AFTERTASTE – 9.4/10
• 8.9/10
  VALUE – 8.9/10

Is Geisha Coffee Our Favorite?

It certainly is one of the best coffees we have ever had, but there is some other coffee still in our first place. That is Black Ivory Coffee from Chiang Mai, Thailand.

Final Thought

This coffee is yet another proof of how precious our mother Earth is. Who knows how many treats like this coffee slipped by and become extinct before we could appreciate them? Now we face new challenges with climate change, which means the decrease in suitable land for growing coffee.

The numbers are predictable, but they aren’t important because no one cares. It really is ironic that we got this precious coffee served in the plastic cup even though it was not a takeaway. Well honestly, if it would be a takeaway, it is just a poor excuse for Natures’ worst enemy. Anyway, the bottom line is to enjoy this delicious Geisha coffee while you can and when you do, appreciate it sincerely.

The post Geisha Coffee – Almost Lost Once appeared first on Wild 'n' Free Diary.

Fake Gula Melaka

But be careful, there are many false products of Gula Melaka. Mostly they are mixing it with other palm sugars or even cane sugar. So to get the pure one make sure that is made only from the coconut palm. Pure coconut palm sugar is a natural product made by extracting the sap from the budding flower of a coconut palm. So is it technically coconut sugar? Yes, with a twist.

To produce Gula Melaka you need to boil it until it thickens. The sticky sugar is then whipped and poured into containers made of bamboo tubes, where it solidifies. This thickening is done over an open fire, where all the magic happens. In the end, it can range in color from golden to dark brown or almost black. The consistency can vary from a thick gooey paste, to creamy granulated honey or to a rock-hard block.

Taste of Gula Melaka

The smell of this treat is rich. You will find some smokier, fried nuts and coffee notes in it as well. The more intense is the smell, the more pure coconut sugar is in it for the base. The taste is super complex, and it will hit you with deep caramel, butterscotch, coffee and smokier note at the back. You can find also chocolate, almond, and even fruit notes. It depends on the date of picking flowers and conditions in the year of growing.

Is Gula Melaka Healthy?

Is Gula Melaka healthy? It is not an elixir for your body for sure, but a much better option than most of the sweeteners you will find. Gula Melaka has a naturally low glycemic index (GI). GI is a measure of how food impacts blood sugar. Gula Melaka has got GI35 compared to Agave GI42, Honey at GI55 and Sucrose at GI64. Besides that, you will find it is richer in micronutrients because it’s less processed than industrial sugars. Well, not only Gula Melaka is a healthier option for you, but it is also in use as a medicine. In Indian Ayurvedic medicine is used to treat throat and lung infections.

Gula Melaka Nutrition Facts

What Can You Do With Gula Melaka?

In Asian cuisine, they use it for almost everything. For example, in Thailand, they are using it for balancing fish taste or enriching their sweet and sour dishes. In fact, you can use it in making all kinds of desserts. We got creative and made Tiramisu without eggs and Peanuts-strawberry mousse. Delicious as it is, you can simply pour it over the waffles or pancakes as well.

Cocktails

We also use it in our cocktail and it came out perfect. Its rich taste will make your coffee different, then you are used to. To help it dissolve quicker you can make the syrup out of it and pure it whatever you want. I like it under and over ice-cream. Try it with coconut one.

Anyway, if you are in Melaka don’t miss out Wild Coriander, where they serve one of the best coconut ice-cream we have ever had. Actually, this restaurant is famous for traditional Nyonya dishes. They surely convinced us, not only with ice cream though.

Conclusion

As you can see Gula Melaka is a much healthier option as a sweetener. Not only that it is also the tastiest one we have ever tried. However, we must admit we aren’t huge sugar consumers (here we don’t count cakes, cocktails, and cookies 😉 ) But if we are making some of these delicious things by ourselves, then this is the sugar we use. All things considered, if you are a sweet tooth person, this is the right sweetener for you as well.

The post Gula Melaka – sugar on whole different level appeared first on Wild 'n' Free Diary.

My second try was Malaysian Musang King (the best and the most expensive sort you can get). Once the fruit was open the smell was even stronger. However, it looked beautiful. Of course, we got each a glove to protect us from the smell and then we began. I must say that to me the skin of the meat feels like that creamy meat hardened on the open-air after being left there for some time. However, I have witnessed the opening, so now I know that is not the case.

Durian is a very healthy fruit with many health benefits. Among them, it is known to be beneficial for the whole body as it boosts the immune system with numerous vitamins and strengthens bones due to many minerals it contains. However, that is not all! The king of fruits has also beauty benefits as it is abundant in vitamin C and it keeps free radicals under control. If you pour water into the empty shell after you eat the pulp and drink it, it will remove mucus from your throat.

With its warming effect on the body, it is advisable to drink coconut water or mix it with mangosteen. What I will not try is to mix strong liquor and durian. They said that people had died mixing those two. It is something with one of the components in durian and alcohol. I guess the quantity of the fruit also matters. Well, even though I can’t eat a lot of this fruit due to its intense flavor I enjoyed it. Ian isn’t really fond of a flavor, and the frequent burping after eating this smelly fruit didn’t help to convince him otherwise. As far as I’m concerned, I can put it in the zone which I rate from interesting to OK. I sure wouldn’t mind a signature local dessert with it. The taste is unexpected and multilayered from onion, cream-cheese and always sweet. The texture of the pulp is my favorite, as it is incredibly smooth and creamy.

One thing is sure, you smell durian three times. First when you eat it, second when you are burping and the last time when you are on the toilet.

The post Durian: Stinky King of the Fruits appeared first on Wild 'n' Free Diary.