Brewed from the roasted and ground seeds of a tropical evergreen plant originally found in Africa, coffee is today consumed by about one-third of the world's population — and in volumes greater than any other beverage. Although numerous legends offer a variety of explanations around coffee's discovery, one fairly plausible tale involves an Arab goat-herder named Kaldi, who in about 850 A.D. grew puzzled by the overly-active behavior of his flock. Sampling the berries upon which the abnormally energetic goats were feeding, Kaldi allegedly experienced humanity's first caffeine rush.
Analogous to the sublime effects that mankind discovered in wine several thousand years prior, coffee had its own distinct qualities. Along with a pleasing aroma and taste, coffee's caffeine and other alkaloids have several physiological effects, especially upon the nervous and circulatory system. During the Age of Exploration, word of how coffee can energize bodies and concentrate the mind began to spread.
Wild plants, probably from the Kaffa region of Ethiopia, were taken to southern Arabia and first cultivated in the 15th century. During the next two centuries, coffee earned rave reviews in one European culture after another. Napoleon described coffee as "the intellectual's drink", while English Physician William Harvey described coffee as "the source of happiness and wit".
Not unlike gold, spices and fine silks, coffee also became a source of wealth and global trade. Prior to the 17th century, the supply of coffee was limited to what could be harvested only in the southern Arabian province of Yemen. However, in 1658 the plant was brought to Ceylon, and 40 years later to Java and other islands of the Indonesian archipelago. In the 1700s it spread to Central and South American nations, the islands of the Caribbean, and, in 1825, the islands of Hawaii.
The earliest known and cultivated species, Coffee arabica, is now cultivated mostly in Latin America. Known for its mild and high-quality flavors, Coffee arabica have given rise to numerous varieties. Meanwhile, the species Coffee robusta better resists disease and severely humid climates, while producing more fruit.
Still, no matter how good the bean, the art of creating great coffee most depends upon how it is blended and roasted. Part art, science, tradition and intuitive skill, excellence in roasting — and then quickly delivering the fresh product to retailers and their consumers — is the hallmark of Bay Area Coffee.
