#kahveh

[cupidsdisiac]

First time writing out my late night thoughts

PervyTutor!Kaveh

MDNI

Includes thighfucking

PervyTutor!Kahveh who over hears your conversation with Alhaitham about needing help with architecture. He tells Alhaitham to introduce you both.

PervyTutor!Kaveh who instead of shaking your hand he goes in for a hug to feel you pressed against him.

PervyTutor!Kaveh who does his best to help you but the way your clothes hug your body gives him so many sinful thoughts and so much temptation.

PervyTutor!Kaveh who tells you that you need to see it from his perspective so he pulls you onto his lap and holds your waist.

PervyTutor!Kaveh who helped you pass your exam and assignment is now requesting you give him a reward.

PervyTutor!Kaveh who now has you bent over the desk with his length between your thighs telling you how much of a perfect student you are for him and how pretty you are with a grip that you feel will leave bruises tomorrow.

PervyTutor!Kaveh who tells you that whenever you need his help or you wanna play with him he's always ready. Of course you'll be needing his services for your thesis <3

[cosmicrhetoric]

i am like cataloging and stitching together my thoughts on babel but fr the things that charmed me early on were 1) 🥺 waah this little kid loved scones so much he called them the platonic ideal of bread and 2) this section:

"And the influences on English were so much deeper and more diverse than they thought. Chit came from the Marathi chitti, meaning 'letter' or 'note'. Coffee had made its way into English by way of Dutch (koffie), Turkish (kahveh), and originally Arabic (qahwah). Tabby cats were named after a striped silk that was in turn named for its place of origin: a quarter of Baghdad named al-'Attabiyya."

ive been speaking marathi my entire life and i ALWAYS thought it was the other way round 🥲 it's so easy seeing the influence english had on south asian languages idk why reframing it to see our influence back was so difficult

[nimbarkfood]

Kashmiri kahwa | Nimbark Foods

Blogger Visit:- https://nimbarkorganic.blogspot.com/2023/06/kashmiri-kahwa-nimbark-foods.html

Kashmiri Kahwa from Nimbark Organics is a soothing tea blend that highlights the range of Indian spices. It is a traditional beverage from the Himalayan region. We follow the satvik-conscious lifestyle philosophy and solely offer satvik products as a well-known food brand. 

Buying Kashmiri kahwa online? Know the health benefits before

Kahwa, the wonderful brew from Kashmir is one most talked about natural brews in India and abroad. Known for its amazing taste, refreshing aroma, and natural composition, Kashmiri Kahwa is now being promoted as a health drink of great importance.

What is Kashmiri Kahwa?

Kashmiri Kahwa, as the name suggests, is a traditional brew of Kashmir with robust flavours. It is a type of green tea made with a wide range of ingredients including saffron, cardamom, cloves, cinnamon, nuts, and rose petals. The fragrant Kahwa is enjoyed droning the winter most as it has the goodness of spices and saffron to make it a comforting drink. However, people across the globe now enjoy Kahwa in all seasons to enjoy its health benefits.

Easy to use Kashmiri Kahwa online:

Today, high-quality, ready-to-use Kashmiri Kahwa is available for sale online. If you buy it from a credible manufacturer this readymade mixture offers you the same, taste, freshness, and health benefits.

All you need to know is how to brew it right and you are all set to enjoy the multifaceted health advantages of Kashmiri Kahwa.

How to make Kashmiri Kahwa?

Kashmiri Kahwa is made by brewing the ingredients together for long hours to get the best essence of the ingredients in the drink. Today, the best Kashmiri Kahwa online options eliminate the long cooking process as they come in a ready-to-use. To make a perfect cup of Kahwa, you must follow the steps below:

Step 1: Take 2 cups of water in a pan and bring it to a boil.

Step 2: Add one teaspoon full of Kashmiri Kahwa to the water and let it boil for 5 minutes.

Step 3: Strain the brew in a glass and serve hot.

Health benefits of Kashmiri Kahwa:

It is already established that Kashmiri Kahwa is one of the best brews for healthy drinking. Now, the ones available online are responsibly curated by the manufacturers keeping in mind the quality, freshness, and effectiveness of the ingredients

The best Kashmiri Kahwa online will offer you the same health benefits as the one brewed from scratch which include:

Improved digestion

With its variety of ingredients, Kahwa is an ideal drink to aid digestive issues. It cleanses the gut and boosts your metabolism. Problems like constipation and acidity can be easily solved by regularly drinking Kashmiri Kahwa.

Speedy weight loss

Kashmiri Kahwa is traditionally an after-meal drink as it aids in weight loss. The ingredients like clove, fennel, and cardamom detoxify the body and eliminate the deposition of cholesterol in blood vessels.

Better immunity

Kashmir Kahwa is a rich source of Vitamin B12 which is a core developing factor for a healthy immune system. Also, the antioxidant profile of Kashmiri Kahwa is very high which means it detoxifies your body, making it stronger from within.

Regular intake of Kashmiri Kahwa also prevents cough, cold and seasonal infections. If you are ready to enjoy all these benefits by simply enjoying a cup of Kahwa every day, you must buy the best Kashmiri Kahwa online.

Nimbark Organic Kashmiri Kahwa | Kashmiri Tea | Kahwa Tea | Kahwa 100gm

Description

The word Kahwa in Kashmiri means "sweetened tea", though the word also seems to be related to the Turkish word for coffee (kahveh) which in turn might be derived from the Arabic word "qahwah." Traditionally, Kashmiris have always referred to kahwa as Mogul chai.

Health Benefits

Detoxifies The System: Nothing detoxifies your body better than this golden elixir.

Reduces Stress: Delight is a warm, soothing cup of Kashmiri Kahwa after a long, hard day.

Remedy For Common Cold. 

Improves Heart Health.

Address : Village Seora, Baba fareed Nagar, P.O. Dharap, Bishnah-Kunjwani Road, Jammu – 181132 (J&K), India

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[personal-blog55]

About Coffee

 

There has never been as much buzz and discussion about coffee in today's urban society.

Many people habitually drink coffee before starting their daily work, after lunch, or on a lazy afternoon. 

According to the International Coffee Organization, it sold 90 million 60 kg bags of coffee worldwide in 1991. This year that number will reach 16 crores.

1. Coffee is a kind of cherry fruit. 

The beans brewed to produce coffee are the roasted seeds of a fruit called a coffee cherry. If you bite into the main coffee cherry fruit, the seed splits into two oval-shaped halves. According to the US National Coffee Association, 5% of the world's coffee consists of a single seed called the 'peaberry.' This 'pea berry' coffee is hand-picked. This coffee bean is famous for its strong flavor and excellent blend.

2. Somewhere, people don't drink coffee; they eat it

Although people have been drinking coffee for ages, people feel more comfortable drinking it somewhere. Many coffee breweries make flour from spoiled coffee cherries. This flour makes bread, chocolate, sauce, or cake. It does not taste like coffee; Its taste varies depending on the seed variety.

3. Coffee made from shit can be very expensive!

The world's most expensive coffee reaches humans through the digestive system of either of these two animals - a mammal called a 'civet' - a cat or an elephant. 'Kopi Luak' is a coffee made from the dung of the civet, an Indonesian mammal. Coffee cherries are naturally fermented through the cat's digestive system, then harvested and sold. The price of 500 grams of that type of coffee can be up to 700 dollars (about 60 thousand takas). However, this type of coffee is currently being challenged by Black Ivory Coffee. This type of coffee is made from the droppings of elephants in Thailand after eating hand-separated coffee cherries. Black Ivory Coffee was invented by a Canadian named Blake Dinkins. Thirty-five grams of Black Ivory coffee in the United States is around $85.

4. Coffee is good for your health

Antioxidants are abundant in coffee. Antioxidants protect our cells from harmful chemicals and toxins. A previous study showed that coffee intake of at least 3 cups per day could lower your risk of developing heart disease. The research was based on 16-years of data from 500,000 people in ten European countries. People's ability to enjoy more freshness and exercise is aided by coffee's caffeine content.

5. But not excessively

 As a nerve stimulant, caffeine can also have harmful effects when taken in excess. It is best to reduce caffeine intake during pregnancy. High levels of caffeine intake are thought to be associated with low birth weight. Excess caffeine is also thought to cause miscarriage. According to the British Health Authority, a pregnant woman should not drink more than 200 mg of coffee (one mug of filter coffee or two mugs of instant coffee) a day.

 

6. There are two types of coffee beans

Coffee grown in Ethiopia is called Arabica. This type of coffee is usually smooth, light, and aromatic. The price of this coffee is also relatively high, and about 70% of the world's coffee is of this type. Another type of coffee with a slightly bitter taste and extra caffeine is Robusta. This type of coffee is usually used to make instant coffee. This coffee is commonly grown in Central and West Africa, Southeast Asia, and Brazil.

7. discovered coffee through goats in Ethiopia!

According to an old legend, a goatherd named Kaldi in the 9th century first saw his goats eating fruit from the berry-like tree. Later he noticed that his goats passed the whole night without sleeping. After reporting his observations to a group of monks, they made a drink from the fruit; The purpose was to stay up all night praying.

8. The first cafes were in the Middle East

Coffee was not only enjoyed at home, however. Coffee shops in various Middle Eastern cities were called 'Kahveh Khaneh.' Those coffee shops later became popular as places for daily chats and gatherings.

9. But Scandinavian people drink the most coffee

According to the International Coffee Association, Finnish residents drink the highest amount of coffee on average. The average annual coffee consumption of a Finnish person is about 12 kg. In addition, the average coffee consumption of people in Norway and Iceland is over 9 kg per year. Residents of Denmark and Sweden also consume an average of more than 8 kg of coffee per year.

10. Tea or coffee?

Which one is more popular in your country: tea or coffee? According to the British Coffee Association says coffee is the most consumed beverage in the world. Every day, around 200 million cups are drank in coffee shops across the globe. Is it really that easy? India and China, Two One of the world's most populous countries are, prefer tea to coffee. Coffee is popular in the Americas and mainland Europe; However, tea is still popular in most parts of the Asian continent and the former Soviet Union. In his publication published in 2006, Geographer David Grieg pointed out that to solve this conflict between tea and coffee, it is necessary to calculate not by weight but by how many cups of tea or coffee are drunk. According to him, he should compare how many liters of tea or coffee was drunk. Because of weight, about 80% more coffee is drunk than the amount of tea drunk in the world every year. But while about 2 grams of tea leaves are needed to make a cup of tea, about 10 grams of coffee seeds are needed. By this calculation according to him, "One cup of coffee can be equivalent to three cups of tea."

[mehedihasan013]

Production and consumption of coffee

Many of us habitually drink coffee at the breakfast table, after lunch, or on a lazy afternoon before starting the day's work. In 1991, 90 million bags of 60 kg coffee were sold worldwide. This year that number will reach 16 crores. Five fun facts about coffee are highlighted below.

Coffee from Cherry Fruit

The beans brewed to produce coffee are the roasted seeds of a fruit called coffee cherries.

The First Cafe in the Middle East

Coffee was not only enjoyed at home, however. In different cities of the Middle East, coffee shops were called 'Kahveh Khane'. Those coffee shops later became popular as places for daily chats and gatherings.

Expensive Coffee from Poop!

A mammal named 'Civet' is a type of cat or elephant. The world's most expensive coffee reaches humans through the digestive system of either of these two animals. Kopi Luak is a coffee made from Indonesian mammals' droppings. Coffee cherries are naturally fermented through the cat's digestive system, then harvested and sold.

Not the Drink, But the Food

People have been drinking coffee for ages, but they feel more comfortable drinking it in some places. Many coffee factories make flour using spoiled coffee cherries. This flour makes bread, chocolate, sauce, or cake.

A Healthy Drink

Coffee is rich in antioxidants. They help our body cells to prevent harmful toxins and chemicals. Consuming three cups of coffee per day is a good way to reduce your risk of developing complex diseases such as heart attacks.

[uyirorganicfarmersmarket]

The Topic for Today - Coffee! Fun Fact: The word "coffee" comes from the Arabic word for "wine." Qahwah later became kahveh in Turkish, and then koffie in Dutch, which is where we get the English word coffee! Shop the Best Coffee Powder online at https://uyironline.in/shop/coffee-tea/coffee/ or at your nearest Uyir Organic Stores now!

[s-leary]

“That year, using English as an example, they began the task of studying how languages grew, changed, morphed, multiplied, diverged, and converged. They studied sound changes; why the English knee had a silent k that was pronounced in the German counterpart; why the stop consonants of Latin, Greek, and Sanskrit had such a regular correspondence with consonants in Germanic languages. They read Bopp, Grimm, and Rask in translation; they read the Etymologiae of Isidorus. They studied semantic shifts, syntactical change, dialectical divergence, and borrowing, as well as the reconstructive methods one might use to piece together the relationships between languages that at first glance seemed to have nothing to do with each other. They dug through languages like they were mines, searching for valuable veins of common heritage and distorted meaning.

It changed the way they spoke. Constantly they trailed off in the middle of sentences. They could not utter even common phrases and aphorisms without pausing to wonder where those words came from. Such interrogations infiltrated all their conversations, became the default way they made sense of each other and everything else. They could no longer look at the world and not see stories, histories, layered everywhere like centuries’ worth of sediment.

And the influences on English were so much deeper and more diverse than they thought. Chit came from the Marathi chitti, meaning ‘letter’ or ‘note’. Coffee had made its way into English by way of Dutch (koffie), Turkish (kahveh), and originally Arabic (qahwah). Tabby cats were named after a striped silk that was in turn named for its place of origin: a quarter of Baghdad named al-‘Attābiyya. Even basic words for clothes all came from somewhere. Damask came from cloth made in Damascus; gingham came from the Malay word genggang, meaning ‘striped’; calico referred to Calicut in Kerala, and taffeta, Ramy told them, had its roots in the Persian word tafte, meaning ‘a shiny cloth’. But not all English words had their roots in such far-flung or noble origins. The curious thing about etymology, they soon learned, was that anything could influence a language, from the consumption habits of the rich and worldly to the so-called vulgar utterances of the poor and wretched. The lowly cants, the supposed secret languages of thieves, vagabonds, and foreigners, had contributed such common words such as bilk, booty, and bauble.

English did not just borrow words from other languages; it was stuffed to the brim with foreign influences, a Frankenstein vernacular. And Robin found it incredible, how this country, whose citizens prided themselves so much on being better than the rest of the world, could not make it through an afternoon tea without borrowed goods.”

— RF Kuang, Babel

[nurunala]

Aku masih duduk di dalam kedai ini, ditemani dua cangkir kopi dingin yang tampak lebih setia denganku daripada kamu yang telah beranjak. Keegoisanku mulai hadir, mendramatisasi setiap hal yang terjadi. Bagaimanapun, aku tak pernah membayangkan kita kembali dipertemukan dalam situasi sepelik ini.

Kulihat arloji di tanganku: 14.32. Sementara telah bertahun-tahun aku merindukan jumpa ini, rupanya tak sampai dua jam kita bersua dan duduk berdua. Hidup terkadang memang lucu, dagelan dengan skenario tak tertebak yang terus menggelitik kita dengan kesenangan dan kesedihan, dengan kebahagiaan juga kepedihan. 

Bagaimana rasanya dipertemukan, jatuh cinta, dipisahkan bertahun-tahun tanpa kejelasan apa-apa, lalu dipertemukan kembali dalam ruang ketakberdayaan? Di ruang itu kita bisa saling menyapa, tapi masing-masing terpaksa menjadi orang lain. Karena menjadi diri sendiri hanya akan menabur garam pada tiap inci luka yang kita rasa—luka yang kita ciptakan sendiri. 

Aku tertawa: hidup ini memang lucu.

-------

Novel Tuhan Maha Romantis tiba di cetakan ke-10 dan hadir dengan wajah baru. Pre-Order dibuka 7-10 Januari 2020 via Shopee azharologia store atau Whatsapp 081212340604. Ada Edisi TTD + Bonus Keychain dan Sticker untuk 300 Pemesan Pertama. :)

Kata Pembaca:

"Buku ini kaya makna. Menyampaikan tanpa menggurui. Mengajak tanpa memaksa. Menyadarkan tanpa menyindir. 'Tuhan Maha Romantis' adalah karya yang indah nan kaya."  - Septia Kholimatussa'diah

"Saya rasa pembaca akan terhipnotis sejak awal membuka halaman buku ini. Ditambah lagi, di tengah-tengah, kita akan dimanjakan dengan interpretasi bebas puisi Hujan Bulan Juni karya Sapardi. Ketika ekspresi rindu adalah doa, tak ada cinta yang tak mulia." - Adiar Ersti Mardisiwi

"Membaca novel ini membuat saya senyum-senyum sendiri terkadang sambil membayangkan bagaimana Rijal Rafsanjani menghadapi hari-harinya saat satu kepengurusan senat dengan Annisa Larasaty. Tentang dunia kampus, Kahveh, Teater Daun, Masjid, New Zealand, Kiwi, dan sebagainya. Pemaparan cinta yang menentramkan hati."  - Qiftiyatul Lailiyah

[agro-perenne]

Cultivo de café

El Cafeto, denominado científicamente como Coffea arabica o Coffea robusta, es el árbol cuyo fruto se utiliza para elaborar la bebida no alcohólica más popular, importante y rentable del mundo en la actualidad el café. Es un arbusto perennifolio o siempre verde aromático; que desde hace siglos ha conquistado con gran facilidad mercados de consumo en todo el globo.

Etimología

Se cree que la palabra café es de origen árabe, donde se relacionada con el término “Qahwah” que significa “estimulante”. La cual podría ser una abreviación de la frase qahhwat al-bun o planta de café; procedente del reino de Kaffa en Etiopía de donde se piensa se encuentra el origen primario del café. Esta planta es conocida en esta región como bunn o bunna. Posteriormente pasó al turco “Kahveh” y luego al italiano “Caffé”.

                                        Producción Mundial

La mayor producción mundial de este cultivo lo tiene Brasil con 3.3 millones de toneladas producidas para el año 2016. Seguido de Vietnam con 1.5 millones de toneladas y de Colombia con 0.87 millones de toneladas; totalizando a nivel mundial una producción de 8.7 millones de toneladas.

Taxonomía

El café fue clasificado científicamente por Linneo en 1737 colocándolo en un grupo de plantas afines denominando el género Coffea. Más adelante, el taxónomo Jussie incorporó ese grupo de plantas dentro de la familia de las Rubiáceas.

Dentro del género Coffea existen alrededor de 6 mil especies descritas. Las especies más importantes comercialmente son conocidas según la clasificación de Linneo como la arábica o arábiga y Coffea. Y la clasificada por Pierre Ex Froehner como Coffea canephora también conocida como “robusta”.

                                 Morfología y Fisiología

Sistema Radicular

Posee un sistema radicular pivotante con una raíz central, gruesa y resistente que disminuye su diámetro abruptamente. Al desarrollarse completamente en su etapa adulta rara vez penetra más de 45 cm de profundidad. Produce también dos o tres raíces axilares que penetran 2 a 3 m en el suelo. Y que se van bifurcando y abarcando un perímetro alrededor de la planta de alrededor de 1 m.

Tallo

La planta del cafeto está compuesta generalmente de un solo tallo o eje central que presenta dos tipos de crecimiento: uno que hace crecer la planta de forma vertical y otro en forma horizontal.

El tallo central se desarrolla por una zona de crecimiento en el ápice del tallo y en el mismo se forman nudos y entrenudos.

Hasta los nudos 9 y 11 se forman hojas, a partir de allí se forman ramas laterales.  Éstas se originan de unas yemas que se forman en las axilas superiores de las hojas. De las yemas superiores se desarrollan las ramas laterales que crecen horizontalmente.

Hojas

Las hojas se desarrollan en las ramas laterales en un mismo plano y en posición opuesta. Posee un pecíolo corto, convexo en la parte inferior y plano en la parte superior; con una textura fina, fuerte y ondulada. Su forma puede ser ovalada o lanceolada con tonalidades verdes brillantes a verde mate en el envés. Su tamaño puede variar de 7 a 15 cm de largo.

Inflorescencias

Las flores son pequeñas; de color blanquecino y con fragancia cuya corola en forma de tubo está formada por la unión de cinco pétalos. El número de pétalos de las flores varía dependiendo de la variedad, se han contabilizado entre 4 y 9.

Fruto

El fruto es lo que se denomina drupa de forma elipsoidal. Este contiene normalmente dos semillas planas, convexas separadas por un tabique interno del ovario.

Pueden presentarse tres semillas o más en casos de ovarios tricelulares o pluricelulares. El fruto es de color verde al inicio, luego se torna amarillo y finalmente rojo.

Aunque pueden madurar a color amarillo en algunas variedades.

Ciclo de Vida 

Una producción óptima y calidad del café está directamente relacionada con la calidad de su desarrollo en todas las etapas de su crecimiento. El café por ser un cultivo perenne su ciclo de vida en condiciones comerciales puede superar los 20-25 años; dependiendo de las condiciones o sistema de cultivo.

El Desarrollo Vegetativo

Para el caso del cafeto, la definición de la fase vegetativa puede ser compleja. Esto debido a que el crecimiento vegetativo, ocurre durante la mayor parte de la vida de la planta; y pudiera estar intercalado con el crecimiento reproductivo.

El café, su desarrollo vegetativo puede considerarse (formación de raíces, ramas, nudos y hojas) en tres etapas:

Germinación a trasplante (2 meses).

Almácigo y plántula (5-6 meses).

Siembra definitiva a primera floración (11 meses).

La Fase Reproductiva

Comienza con la aparición de las primeras flores. Esta fase está fuertemente influenciada por el fotoperiodo, la época de siembra, la temperatura y la disponibilidad de agua.

Se considera como primera floración, el momento donde aparecen por lo menos 50 % de las flores. La fase reproductiva se prolonga con la fructificación y maduración. La productividad máxima del cafeto se logra a los 6 o 8 años de edad; luego de esto, la planta se va deteriorando paulatinamente, así como su productividad.

El ritmo de envejecimiento dependerá principalmente de diversos factores como:

La localización del cultivo

La densidad de siembra

La intensidad de la producción

La disponibilidad de nutrimentos

La presencia de plagas

El estrés ambiental por plagas o enfermedades

Parámetros de Adaptación

                                   Semillero y trasplante

El manejo agronómico del café comienza con la selección de una semilla certificada de buena calidad. Una vez seleccionada se comienza con el establecimiento de un almácigo o semillero en el que generalmente no se usan bandejas. 

Seguidamente se debe preparar el suelo donde se realizará el almácigo. Se debe garantizar que el lugar de establecimiento tenga la menor pendiente posible.

El suelo debe ser fértil (por lo que es prioritario haber realizado los respectivos análisis de suelos y garantizar la suplencia total de los nutrientes), la textura del suelo o sustrato a utilizar debe permitir un excelente drenaje, y se debe contar con una buena disponibilidad de agua.

DIMENSIONES

Las dimensiones de las eras o almácigos pueden ser de 1 a 1,20 m. de ancho, 10 m de largo y 10 cm de alto.

Posteriormente, se tapan las semillas con una capa de tierra y se cubren con hojas; para conservar la humedad idónea que favorezca el proceso de imbibición. Una vez iniciada la germinación se van destapando y removiendo las hojas.

Los semilleros también se pueden realizar en bolsas o bandejas, siempre y cuando la inversión del agricultor lo permita. Esta tecnología permite un mejor aprovechamiento de los recursos como el riego, terreno e insumos.

Para ello se debe preparar el sustrato adecuado combinando:

Un suelo bien suelto (50 %)

Granza de arroz (25 %)

Abono orgánico (25 %) bien descompuesto.

Preparación del Terreno para el Trasplante

El terreno debe ser preparado con los pases de rastras que decida el agricultor considere necesarios; para lograr que el suelo quede suelto y con la capacidad de retención de humedad deseada.

La densidad de plantación recomendada es de 5.000 plantas/ha; con una distancia de 2,0 m entre hileras x 1,0 m entre plantas cuando se usan variedades de porte alto.

Trasplante

Una vez finalizado la germinación de las plantas en el almácigo, se realiza el trasplante seleccionando las plántulas más adecuadas y vigorosas; con tallo erguido, verde, y con el sistema radical bien desarrollado.

Para realizar el trasplante, las plantas pueden ser sembradas a una distancia de 1 m. Y el hoyo debe hacerse a unos 25 a 30 cm de profundidad para impedir que las raíces se doblen.

Manejo de la Sombra en el Café 

La práctica del sombreamiento es realizada generalmente con leguminosas. Y se practica con la finalidad de que la sombra regule la intensidad de la luz y la amplitud térmica diaria; manteniéndola alta durante la noche y baja durante el día.

Poda y deshije

La poda es una práctica que se emplea para el rejuvenecimiento de las plantas; y es utilizada cuando han alcanzado ya varios años productivos y entran en un proceso de agotamiento. Existen tres tipos de podas estas son:

Poda selectiva.

Poda sistemática con ciclos a diferente número de años.

Poda total por lote.

En la poda selectiva, se podan las plantas que muestren signos de agotamiento específicamente; mientras que, en la poda sistemática, se realizan los cortes de forma cíclica, cada 3, 4, 5 calles, se poda totalmente una hilera siguiendo un orden específico. Para el caso de la última poda (la total), se realiza la poda a todos los lotes.

Es posible realizar el deshije, debido a la aparición de brotes dejados por la poda; lo que determina la eficacia productiva del sistema. Se deben realizar a los 2 ó 3 meses después de realizada la poda. Escogiendo los brotes más vigorosos ubicados 2 o 3 cm por debajo del corte; con la mayor separación posible entre ellos.

Fertilización del Café

En líneas generales, las necesidades nutricionales respecto a fertilización para una hectárea de Café cuya densidad de siembra es de 7.500 a 10.000 plantas/ha. Y contando con un bajo nivel de sombra (<35 %) se necesitaría que del 100% del fertilizante a aplicar, el 49% fuese nitrógeno (N2) el 42% potasio (K2O) y el 8% de P2O5.

Si se usan 610 Kg netos de fertilizante por año, esto equivale aproximadamente a 300 kg de N2, 260 kg de K2O y 50 kg de P2O5 al año. Es posible también la aplicación en mucha menor cantidad de Micro elementos como Azufre (S), Magnesio (Mg), Calcio (Ca), Zinc (Zn) y Boro (Br).

Manejo Fitosanitario del Café

PLAGAS

Hypothenemus hampei : Para el caso del café, una de las plagas de mayor importancia a nivel mundial es la denominada Broca del café. Se trata de la especie Hypothenemus hampei, un coleóptero perteneciente a la familia Curculionidae.

Su principal daño radica en la perforación del fruto maduro donde las larvas del insecto se desarrollan; lo que ocasiona la caída y destrucción de los granos.

Perileucoptera coffeella: Para el caso de los daños en las hojas de la planta, se ha identificado a la polilla Perileucoptera coffeella. Una Lepidóptera de la familia Lyonetiidae, cuyas larvas producen galerías dentro de las hojas; que a infestaciones grandes, pueden producir la defoliación de la planta.

Principales Controles de Plagas

Los controles para las plagas mencionadas anteriormente son principalmente culturales. Para el caso de la broca del café la quema de los frutos que quedan en las ramas y en el suelo después de la cosecha pueden resultar efectivos además de la eliminación de cafetales abandonados.

También se ha demostrado la efectividad del control con Beauveria bassiana (control biológico); hongo entomopatógeno que puede ser aplicado preventivamente preferiblemente al atardecer donde hay mayor actividad de las hembras del coleóptero.

Para el caso de la polilla, se puede disminuir su acción evitando el exceso de sombra, o el abuso de fertilizantes nitrogenados. También se pueden usar controles biológicos con este insecto como el uso de parasitoides; como por ejemplo (Neochrysocharis inmaculatus, Cirrospilus, Microlygus y Pediobius) o de predadores (Crematogaster y Chrysoperla).

Enfermedades y su Control en el Cultivo del Café

Al igual que las plagas, las enfermedades pueden tener un efecto devastador sobre los rendimientos del cultivo del café. Se han identificado varias enfermedades de importancia en el cultivo. Una de las más conocidas es la Roya del café producida por el hongo Hemileia vastatrix.

Esta enfermedad se identifica por la presencia de manchas circulares anaranjadas que desprenden un polvo del mismo color. Esta enfermedad es favorecida por el viento, las altas precipitaciones y el exceso de sombreamiento

Métodos de Control de Enfermedades

Su control cultural se basa en evitar la pérdida del sombreamiento (que la planta esté bajo sombra permanentemente); y de aplicaciones de fertilizantes adecuadamente. Se recomienda que, de aplicarse controles químicos, se realicen días previos al inicio de la época lluviosa.

Otras enfermedades son la mancha circular de la hoja generada por el Sclerotium coffeanum. Se caracteriza por la presencia de manchas cafés concéntricas, de café oscuro o negro. Puede llegar a producir la defoliación de la planta. Se puede controlar con aspersiones de fungicidas a base de cobre.

Con menor incidencia se ha observado el ahorcamiento del tallo por el Myrothecium roridum, la bacteriosis del café por la Xylella fastidiosa y la pudrición del fruto por Corticium sp.

Cosecha y comercialización del café

La cosecha del café comienza cuando se observan los frutos con un color rojo o amarillo dependiendo de la variedad. La piel externa coloreada, denominada exocarpio recubre la pulpa de nombre mesocarpio y esta a su vez se encuentra encima de una membrana translúcida que envuelve las semillas del café.

La cereza de café en estado de madurez es un fruto de color rojo o amarillo. Cada cereza tiene una piel exterior (exocarpio) que envuelve una pulpa dulce (mesocarpio). Debajo de la pulpa están los granos recubiertos por una delicada membrana translúcida (mucílago); y estas membranas envuelven las dos semillas (endosperma) de café.

El proceso de cosecha se puede realizar totalmente manual; en el que las cerezas maduras se seleccionan y recogen individualmente, produciendo cosechas muy homogéneas de alta calidad.  De otra forma, puede ser tanto manual como mecanizada, en el que los frutos se retiran todos de una vez cuando están relativamente maduros. A menudo requiere un mayor control de calidad posterior para eliminar impurezas, frutos inmaduros y/o fermentados.

Para mas información observe los siguientes vídeos: 

[erinaceina]

Lymond Fanfic: Homecoming (Part 2)

This was originally intended to be an ultra-short epilogue to this fic that I wrote for @notasapleasure, but it wanted to be longer than the original ficlet.

**********************************************

Jerott Blyth awoke to suffocating darkness. He froze, one arm outstretched, mouth gaping and heart hammering against the weight pressing down on his chest. His mind, still muzzy with the trailing fumes of exhausted sleep, struggled to understand the darkness encompassing him, the abrupt loss of the safety that he had sought at St. Mary’s. He would have groped for the poniard tucked beneath the goosedown pillow if he had dared to move, but instead he lay still and silent, breathing in quick, sharp gasps against the panic and blinking hard against the last cloying traces of sleep.

The darkness blinked back and gave an extravagant yawn that revealed a row of teeth as sharp as the Moorish dagger that had nearly taken the use of his hand. 

Jerott gave an involuntary yip of startlement as the world rearranged itself.

‘I see you’ve met Francis’s cat,’ said a soft, amused voice. The beast lounging on Jerott’s chest chirruped in greeting, but its head remained perilously close to Jerott’s own, the black fur speckled with white like a starry night in winter half-obscuring his vision in the dimly shuttered room. Francis’s? Jerott frowned in confusion, unable to imagine what use even Francis could find for a creature that was clearly neither hunting cat - whatever his fevered imaginings of the previous night - nor barn-raised mouser. ‘She’s quite gentle, you know.’

Jerott felt a momentary stab of irritation at the cat now cleaning its claws with sybaritic care and at brown-eyed girl visible in the doorway, tendrils of hair escaping from her elegant bejewelled coif and mouth crooked in a cheerful smile. To have escaped the carnage of Djerba with his life and his honour, all to be mocked for fear of a gib… But his ill mood wilted before the genuine welcome in Philippa’s frank face and the enticing smell of kahveh and something deliciously savoury emanating from the tray balanced in her hands.

With an awkward shuffle against the cat’s carelessly disposed bulk, Jerott managed to brace himself against the pillows, his free hand massaging the healing wound in his aching shoulder. Philippa, taking his clumsy movements as a signal to proceed, bustled into the room, accompanied by a cloud of chypre and a general aura of domestic contentment and chicken soup.

Setting the tray on the low cabinet, Philippa perched unselfconsciously on the edge of the bed, one slippered foot describing a lazy arc. The great cabochon sapphire on her finger glowed as she ran her hand over the cat’s dark fur and the creature writhed ecstatically, bony elbows finding all the fading pains in Jerott’s legs.  ‘Should I remove Astraea?’

‘Astraea? The cat?’ Jerott asked, quite against his will.

‘Iam redit et virgo, redeunt Saturnia Regna.’ Philippa blinked innocently at him. ‘The last of the immortals to live among men.’

‘Oh.’ Jerott, unsure what to do with this information, stared at the cat.

‘If you l let her stay, you can make a fuss of her,’ Philippa suggested in the tone of someone offering a treat to a crotchety child. Cautiously, more to humour Francis’s child-bride than for any great desire to touch the beast, Jerott lifted his weakened hand and carefully  ran his fingers through the cat’s coat. The cat girned cheerfully and let out a rattle like an enthusiastic avalanche. Startled, Jerott jumped, but, after a moment’s flushed hesitation, he let his hand settle back into the dense fur, feeling the silky outer coat slide against the calluses on palm and fingers, and the undercoat like eiderdown, and, beneath that, the cage of bone and the tensile living flesh vibrating with feline pleasure. The cat, accepting this new attention as her lawful due, nudged her pointed chin into the palm of his hand and Jerott was startled by the rusty sound of his own laughter.

‘Francis is out with the tenants, but I imagine he’ll present himself shortly.’ Smiling, Philippa handed him the bowl of soup, steam still coiling welcomingly from its dimpled surface. Cradling the bowl in his lap, Jerott ate ravenously between laughing attempts to thwart the cat’s whiskered exploration of his meal. When he had scraped up the last traces of broth and gulped down half a cup of kahveh laced with cream and sugar, he lay propped on the pillows, his weak hand idly stroking Astraea’s head as she rumbled her contentment in his ear and her needle-sharp claws pricked the linen of his shirt.

Producing a calf-bound volume from a capacious pocket, Philippa settled herself on the thickly cushioned settle, her feet tucked up and her head bent over the open book. Although all her attention seemed given over to the wickedness of Marguerite de Navarre’s Heptaméron, from time to time Jerott could feel her eyes come to rest upon him. Considering the sensation warily, as one might poke a newly healed wound, he found that the hint of concern lurking in her warm brown eyes was not at all unpleasant. Lulled by the food and the warmth of the day and the cat sprawled purring across him, he let his mind drift out drowsily, across wide lands and strange seas and over the rolling green hills of the Borders under a summer sun.

Home, he thought, and - Yes.

[hp-coffeehouse]

JANUARY COFFEEHOUSE PROMPT

Welcome to the coffeehouse

Thanks to everyone that participated in our challenge in December. Below is the prompt for January 2020: 

RANDOM FACTS The word "coffee" comes from the Arabic word for "wine." Qahwah later became kahveh in Turkish, and then koffie in Dutch, which is where we get the English word coffee. Interpret that how you wish for coffee or tea. RULES ON LJ / DW are here. This challenge will run all month, and new prompt will be posted on February 1st! Ask questions on the rules page or below. Have fun! Also remember to add your entries to our AO3 page - if you so desire.

[queenclairefraser-blog1]

The Caffeinated History of Coffee

Second just to oil, espresso is the most profitable lawfully exchanged product the world. We adore it, we depend on it, and we savor it huge amounts. It is evaluated that 2.25 billion cups of espresso are expended every day around the world. New Yorkers are said to drink multiple times the measure of some other U.S. city, which is the reason it might appear as though there is a Starbucks everywhere around Manhattan. Renowned French essayist and rationalist Voltaire was reputed to have smashed 40 – 50 cups for every day. Espresso is a day by day custom in the lives of a great many people far and wide. Where precisely did this juiced marvel start?

Likewise with most nourishments that have been around for a considerable length of time, espresso's beginnings are wrapped in riddle and legend. There is a prominent Ethiopian legend wherein espresso is found by a goat herder named Kaldi, who discovered his goats skipping and brimming with vitality in the wake of eating the red product of the espresso bush. Kaldi attempted the natural product for himself and had a comparable response. In the wake of seeing their odd conduct, a priest returned a portion of the natural product to his kindred priests; they too went through the night conscious and alert. Obviously, they would have been responding to espresso's high portion of caffeine. This characteristic stimulant likewise fills in as a natural plant pesticide, shielding the espresso organic product from creepy crawlies.

Before espresso turned into our morning drink of decision, it showed up in a wide range of arrangements. In its most fundamental, natural structure, espresso is a cherry-like organic product, which winds up red when ready; the espresso bean is found at the focal point of the red espresso organic product. At an opportune time, the organic product were blended with creature fat to make a protein rich lunch room. At a certain point, the aged mash was utilized to make a wine-like invention; by chance, a comparative drink was produced using the cacao organic product, before the approach of chocolate, which demonstrates that people are particularly adroit at finding better approaches to guzzle. Another beverage that showed up around 1000 A.D. was produced using the entire espresso organic product, including the beans and the structure. It wasn't until the thirteenth century that individuals started to cook espresso beans, the initial phase during the time spent making espresso as we probably am aware it today.

"Coffee" has establishes in a few dialects. In Yemen it earned the name qahwah, which was initially a sentimental term for wine. It later turned into the Turkish kahveh, at that point Dutch koffie lastly espresso in English.

The cutting edge rendition of cooked espresso started in Arabia. During the thirteenth century, espresso was incredibly well known with the Muslim people group for its stimulant forces, which demonstrated helpful during long supplication sessions. By drying and heating up the espresso beans, rendering them fruitless, the Arabs had the option to corner the market on espresso crops. Truth be told, convention says that not a solitary espresso plant existed outside of Arabia or Africa until the 1600s, when Baba Budan, an Indian traveler, left Mecca with fruitful beans affixed to a lash over his stomach area. Baba's beans brought about another and focused European espresso exchange.

In 1616, the Dutch established the principal European-claimed espresso domain in Sri Lanka, at that point Ceylon, at that point Java in 1696. The French started developing espresso in the Caribbean, trailed by the Spanish in Central America and the Portuguese in Brazil. European cafés jumped up in Italy and later France, where they arrived at another degree of prevalence. Presently, it is de rigueur for Parisians to enjoy some espresso and a roll or croissant at the various espresso bistros all through Paris.

Espresso plants arrived at the New World during the mid eighteenth century, however the beverage wasn't generally famous in America until the Boston Tea Party of 1773, when changing from tea to espresso progressed toward becoming something of a devoted obligation. The Civil War and different clashes that pursued additionally expanded espresso utilization, as warriors depended on the caffeine for an increase in vitality. It might have begun somewhat later here, yet Americans love espresso the same amount of as the remainder of the world. Teddy Roosevelt himself is considered as a real part of America's incredible espresso consumers because of his supposed utilization of a gallon of espresso every day! Roosevelt is likewise said to have begat Maxwell House's popular "Great to the Last Drop" trademark in the wake of being served the espresso at Andrew Jackson's chronicled home, the Hermitage, in Tennessee.

By the late 1800s, espresso had turned into an overall ware, and business people started searching for better approaches to benefit from the prominent refreshment. In 1864, John and Charles Arbuckle, siblings from Pittsburgh, acquired Jabez Burns' recently developed self-exhausting espresso bean roaster. The Arbuckle siblings started selling pre-broiled espresso in paper sacks by the pound. They named their espresso "Ariosa," and discovered extraordinary achievement offering it to the ranchers of the American West. It wasn't some time before James Folger stuck to this same pattern and started offering espresso to the gold diggers of California. This pioneered the trail for a few other huge name espresso makers,

https://thecoffeemachine.us/

[coffeewithcup]

Coffee is One of the Most Consumed Drinks in the World

Alongside water and tea, coffee is one of the most popular drinks worldwide with over 400 billion Coffee drinkers are less likely to contract deadly diseases.

Studies have shown that patients with higher levels of caffeine in their blood were less likely to contract Alzheimer's disease. They also found that coffee had positive results on Type 2 diabetes patients and even protected women from skin cancer.

cups of it being consumed each year. Britain alone consumes approximately 2.8 kilos of coffee per person, per year and over £1 billion was spent on coffee last year.

The word “coffee” has roots in several languages. In Yemen it earned the name qahwah, which was originally a romantic term for wine. It later became the Turkish kahveh, then Dutch koffie and finally coffee in English. The modern version of roasted coffee originated in Arabia.

[larjimacoffee]

How do you spell coffee in different languages? German: der Kaffee Dutch: koffie Russian: kofe Italian: caffe French: café Turkish: kahveh Do you know the word in other languages not included on the list? Tell us!💜

[kafeido]

A great addition to our line up, @bettadamalaliestate naturals are tatty strong cup at a light roast profile 🍏☕🍎 Available at @beandeck and @total.coffee #coffee#applecup #kafeido#specialitycoffee #coffeelover#roasterindia#coffeecultureindia #cuppa #bettadamalaliestate #lightroastcoffee #indiancoffeelovers #indiancoffeeculture #cuppacoffee #fikacoffee #قهوة #kahveh #Кофе #커피 #kahvi #koffie #コーヒードリップ #コーヒー好き #コーヒードリッパー (at India) https://www.instagram.com/p/CNuJt2nhn7F/?igshid=1n8aqt56kwc4h

[summerspring-cod]

Asal Usul Kopi

Sejarah kopi sangat erat kaitannya dengan peradaban kaum muslim era kekhalifahan. Peradaban muslim punya pengaruh yang besar bagi perkembangan peradaban dunia, baik dalam hal sains, teknologi, budaya, seni, sastra, hingga kuliner. Budaya minum kopi adalah salah satunya.

1. Budaya Minum Kopi Orang Muslim

Konon, tanaman kopi pertama kali ditemukan di daratan Afrika, tepatnya di daerah yang merupakan bagian dari negara Ethiopia, yaitu Abyssinia. Masyarakat Ethiopia mulai mengonsumsinya sejak abad ke-9. Pada saat itu kopi belum dikenal luas di dunia.

Biji kopi menjadi komersial setelah dibawa oleh para pedagang Arab ke Yaman pada pertengahan abad ke-15. Kopi dipopulerkan menjadi minuman oleh orang-orang muslim. Istilah kopi juga lahir dari bahasa Arab, qahwah yang berarti kekuatan.

Berkat peradabannya yang lebih maju dari Afrika, Arab membudidayakan kopi sendiri dan mengekspornya ke penjuru dunia. Orang-orang Islam mulai menyebarluaskan kopi melalui Pelabuhan Mocha, Yaman.

Berdasarkan literatur sejarah kopi, minuman ini sempat menjadi komoditas utama di dunia Islam. Minuman kopi sangat populer di kalangan peziarah Kota Mekah meskipun beberapa kali dinyatakan sebagai minuman terlarang. Para peziarah meminumnya untuk mengusir kantuk dan tetap terjaga saat beribadah malam.

Baca juga: Perjalanan dan Proses Pengolahan Kopi sampai Siap Diseduh

2. Era Kekhalifahan dan Penyebaran Kopi ke Eropa

Pada masa kekhalifahan Turki Utsmani di abad ke-15, kopi menjadi sajian utama di setiap perayaan. Melalui Turki inilah, minuman pahit berwarna hitam kecokelatan ini mulai dikenal dan disukai oleh orang-orang Eropa.

Perbedaan budaya dan bahasa membuat bangsa Turki menyebut qahwah menjadi kahveh. Mulai dari sinilah kemudian orang-orang Belanda mengenal dan menyebutnya koffie.

Orang-orang Kristen Eropa mengadopsi kebiasaan minum kopi karena erat kaitannya dengan kemegahan dan kekayaan orang-orang Turki Ustmani. Pada saat itu, kopi arabika merupakan primadona bahkan menjadi minuman kelas menengah di Inggris pada tahun 1600-an.

Kopi lantas menjadi komoditas penting di dunia. Orang-orang Eropa mencoba membudidayakannya sendiri. Namun, seringkali upaya tersebut gagal karena tanaman kopi tidak bisa tumbuh baik di sana.

Oleh karena tidak bisa tumbuh baik di negerinya, beberapa negara di Eropa membawa tanaman ini ke daerah lain. Biasanya mereka memanfaatkan negara koloni atau jajahannya.

Kini anda bisa menikmati Perpaduan Ciri Khas Kopi Lelet Kahas Kota Rembang dengan Bahan Baku Biji Kopi Pilihan Dari Lampung Barat menghasilkan Kopi dengan Aroma Harum serta rasa yang tidak terlalu pat dengan keasamanyang Rendah menjadikan produk kopi yang memiliki citra rasa unik perpaduan rasa Nutty dan Caramel. Dengan Klik Situs Di bawah Ini

https://kopileletliwalampung.blogspot.com/