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<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-10139407</id><updated>2024-03-08T15:49:13.362-08:00</updated><title type='text'>Swiss Water</title><subtitle type='html'>· Decaffeinated: coffee with the caffeine removed or blocked in such a way that the caffeine will not leave the bean during brewing. Swiss water. 
· Decaffeination Process: the process by which coffee was decaffeinated. German water or Swiss water.</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default?alt=atom'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>11</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-10139407.post-117450955422638609</id><published>2007-03-21T14:36:00.000-07:00</published><updated>2007-03-21T14:39:40.050-07:00</updated><title type='text'></title><content type='html'>Swiss water decaf coffee.<br /><br />we are now roasting daily to order.<br /><br />cantact ZAZL: New Wholesale and Shipping<br /><br />We are just setting up the on-line store and have secured a banking partner</content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/117450955422638609/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=117450955422638609' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/117450955422638609'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/117450955422638609'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2007/03/swiss-water-decaf-coffee.html' title=''/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-112754825336924237</id><published>2005-09-24T00:50:00.000-07:00</published><updated>2005-09-24T00:51:20.496-07:00</updated><title type='text'>Ling Zhi</title><content type='html'>REISHI'S MEDICAL PROPERTIES <br /><br />In the 16th Century pharmacopedia Pen T'sao Kang Mu, which contains hundreds of natural medicines the Chinese have used for thousands of years, compiler Le Shih-chen described the uses of Reishi. "It positively affects the life energy, or qi of the heart, repairing the chest area and benefiting those with a knotted and tight chest." He wrote that it also increases intellectual capacity and banishes forgetfulness. "Taken over a long period of time, agility of the body will not cease, and the years are lengthened to those of the Immortal Fairies." <br /><br />In the Orient, Reishi is considered a Fu Zhen herb (immune modulation). Presently, Reishi has various applications including lowering or raising blood pressure, stimulating liver actions, blood cleansing, and acting as an adaptogen in helping the body fight the effects of stress. <br />Chinese herbalists prize it for its abilities to regenerate the liver. In high doses, and to some degree normal doses, Ganoderma maybe classified as a liver detoxicant and protectant. <br />In traditional Oriental applications Reishi is also used to treat insomnia, gastric ulcers, neurasthenia, arthritis, nephritis, asthma, bronchitis, hypertension and poisoning. It is also being used in treating neuromuscular disorders -- stress-induced tension, myasthenia gravis and muscular dystrophy -- all with varying degrees of success. <br />Toxicity studies show no toxic effects on humans. In research, patients are given much higher doses, as high as 10 grams of extract per day, with no ill effects.</content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/112754825336924237/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=112754825336924237' title='5 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/112754825336924237'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/112754825336924237'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/09/ling-zhi.html' title='Ling Zhi'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>5</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-111024393603028872</id><published>2005-03-07T17:05:00.000-08:00</published><updated>2005-03-07T17:05:36.033-08:00</updated><title type='text'>Red, Green, White, Black, Yellow and Purple. LING CHI</title><content type='html'><div style="text-align: justify;"><span style="color: rgb(153, 102, 51);font-size:180%;" >W</span>ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.<br /><span style="color: rgb(153, 102, 51);font-size:180%;" >W</span>hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.<br /><br /><span style="color: rgb(153, 102, 51);font-size:180%;" >A</span>lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.<br /><br /><span style="color: rgb(153, 102, 51);font-size:180%;" >M</span>odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. Further investigations have discovered that the largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity. Without the obstacles of the fibers, the extraction is more complete and the extract is more digestible. Therefore, the latest research on the medicinal properties of Reishi is done on the mycelia extracts.</div></content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/111024393603028872/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=111024393603028872' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/111024393603028872'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/111024393603028872'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/03/red-green-white-black-yellow-and.html' title='Red, Green, White, Black, Yellow and Purple. LING CHI'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110852404255560254</id><published>2005-02-15T19:19:00.000-08:00</published><updated>2005-02-15T19:21:58.163-08:00</updated><title type='text'>TCS newswire ; the Coffee Bean ; Swiss Water Decaffeinated Zabaglione</title><content type='html'><span style="color: rgb(153, 0, 0);font-size:180%;" >S</span><span style="color: rgb(102, 0, 0);font-size:180%;" >wiss Water Decaffeinated Zabaglione</span><br /><br /><span style="color: rgb(153, 51, 0);font-size:180%;" ><span style="font-weight: bold;">4</span></span> egg yolks.<br />1/4 cup granulated sugar.<br />1/8 teaspoon salt.<br />1/4 cup dry 10 year Marsala wine.<br />3/4 cup 4x fresh roasted Swiss Water Decaffeinated espresso style coffee at room temperature.<br /><br /><span style="color: rgb(153, 51, 0);font-size:180%;" ><span style="font-weight: bold;">W</span></span>isk lifting the egg yolks, sugar, and salt untill a creamy pale yellow. Slowly stir in wine. Cook over a double boiler or a gas flame "if your good" and wisk till mixture becomes a thick moosey foam.<br /><br /><span style="font-weight: bold; color: rgb(153, 51, 0);font-size:180%;" >B</span>e careful or you will make scambled eggs, cook just till mixture thickens and just starts to stay put when lifted with the wisk. Fold in Swiss Water coffee gently, you have the option to fold in all or leave it marbled.<br /><br /><span style="font-weight: bold; color: rgb(153, 51, 0);font-size:180%;" >S</span>poon Gently into 4 parfait glasses. Serve with longer ice-cream style spoon. Give it a shake of cocoa or fine grind coffee and garnish with Swiss Water Decaffeinated beans.</content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110852404255560254/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110852404255560254' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110852404255560254'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110852404255560254'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/02/tcs-newswire-coffee-bean-swiss-water_15.html' title='TCS newswire ; the Coffee Bean ; Swiss Water Decaffeinated Zabaglione'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110852303761347657</id><published>2005-02-15T18:59:00.000-08:00</published><updated>2005-02-15T19:03:57.616-08:00</updated><title type='text'>TCS newswire ; the Coffee Bean ; Swiss Water Decaffeinated Zabaglione</title><content type='html'>Swiss Water Decaffeinated Zabaglione <br />4 egg yolks.<br />1/4 cup granulated sugar.<br />1/8 teaspoon salt.<br />1/4 cup dry 10 year Marsala wine.<br />3/4 cup 4x fresh roasted Swiss Water Decaffeinated espresso style coffee at room temperature. <br />wisk lifting the egg yolks, sugar, and salt untill a creamy pale yellow. Slowly stir in wine. Cook over a double boiler or a gas flame "if your good" and wisk till mixture becomes a thick moosey foam. Be careful or you will make scambled eggs, cook just till mixture thickens and just starts to stay put when lifted with the wisk. Fold in Swiss Water coffee gently, you have the option to fold in all or leave it marbled. Spoon Gently into 4 parfait glasses. Serve with longer ice-cream style spoon. Give it a shake of cocoa or fine grind coffee and garnish with Swiss Water Decaffeinated beans.</content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110852303761347657/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110852303761347657' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110852303761347657'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110852303761347657'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/02/tcs-newswire-coffee-bean-swiss-water.html' title='TCS newswire ; the Coffee Bean ; Swiss Water Decaffeinated Zabaglione'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110715557736366234</id><published>2005-01-30T23:12:00.000-08:00</published><updated>2005-02-15T19:06:58.573-08:00</updated><title type='text'>LING ZHI Coffee Reishi Ganoderma Lucidum</title><content type='html'><div style="text-align: center;">Reishi Ling Zhi Ganoderma Lucidum Gano coffee ©<br /><br /><br /><a href="mailto://pepper@matrixz.com">Pepper</a><br /><br /><a href="mailto:8@matrixz.com"><span style="font-size:26;">∞</span></a><br /><br /><br /><a href="http://ling-zhi.blogspot.com/"><img alt="lingZ Power." src="http://sc.groups.msn.com/tn/37/72/PepperPics/1/2.jpg" height="236" width="126" /></a><br /></div><br /><br /><a href="mailto:8@matrixz.com">∞ © 2005 Ź∞Ź</a><p></p></content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110715557736366234/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110715557736366234' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110715557736366234'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110715557736366234'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/01/ling-zhi-coffee-reishi-ganoderma.html' title='LING ZHI Coffee Reishi Ganoderma Lucidum'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110590035488962579</id><published>2005-01-16T10:32:00.000-08:00</published><updated>2005-02-15T18:20:40.963-08:00</updated><title type='text'>Swiss Water : TCS newswire ; LING ZHI Reishi Ganoderma Lucidum</title><content type='html'><a href="http://ling-zhi.blogspot.com/">LING ZHI Reishi Ganoderma Lucidum</a><br /><br />Swiss Water: TCS newswire; the coffee bean stories; "Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi<br />Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom<br /><br /><span style="font-weight: bold;">General Information:<br /><br /></span>Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.<br /><br />Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.<br /><br />Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels.<br /><br />The triterpenoids also play an important role in lowering the risk of coronary artery disease.'"</content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110590035488962579/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110590035488962579' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110590035488962579'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110590035488962579'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/01/swiss-water-tcs-newswire-ling-zhi.html' title='Swiss Water : TCS newswire ; LING ZHI Reishi Ganoderma Lucidum'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110582987799268306</id><published>2005-01-15T14:57:00.001-08:00</published><updated>2005-02-15T18:24:28.776-08:00</updated><title type='text'>the coffee Bean Stories :LING ZHI Reishi Ganodera Lucidum</title><content type='html'><a href="http://ling-zhi.blogspot.com/">LING ZHI Reishi Ganodera Lucidum</a>: "<br /><br /><br />Swiss Water ; TCS news wire ; Reishi: Positive Cancer Treatments.<br /><br />Much potential as a species of mushrooms called Ling Zhi or Reishi (Ganoderma lucidum ... and undiscovered in the West, Reishi and other mushrooms have been revered ...inhibition of tumor growth.............After my examination, I was surprised by the findings: 6 months ago, she had ...Reishi Mushroom and its health benefits. Read about how Reishi works! ... Reishi Mushroom. Reishi has been ranked highly in the traditional Chinese medicine and its use has a long history. Reishi is officialy called 'Ganoderma Lucidum' and especially ...REISHI. Ganoderma lucidium, which is known in Japan as REISHI and in China as LING ZHI has a long history of use as a medicinal and herbal supplement.<br /><br />Contact: <span style="font-size:180%;"><a href="mailto:datalive@gmail.com?subject=Reishi">DataLive</a></span></content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110582987799268306/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110582987799268306' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110582987799268306'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110582987799268306'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/01/coffee-bean-stories-ling-zhi-reishi.html' title='the coffee Bean Stories :LING ZHI Reishi Ganodera Lucidum'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110582982385774870</id><published>2005-01-15T14:57:00.000-08:00</published><updated>2005-01-15T14:57:03.856-08:00</updated><title type='text'>LING ZHI Reishi Ganodera Lucidum</title><content type='html'><a href="http://ling-zhi.blogspot.com/">LING ZHI Reishi Ganodera Lucidum</a>: "LING ZHI REISHI MUSHROOMS <br />Reishi is one of the greatest tonic herbs on earth<br /><br />Reishi Blog for Ganoderma Lucdum Ling Zhi<br /><br />Reishi mushroom can increase the production of interleukin1 and 2<br /><br />Reishi mushrooms have been used for thousands of years to promote good health in the Far East."</content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110582982385774870/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110582982385774870' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110582982385774870'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110582982385774870'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/01/ling-zhi-reishi-ganodera-lucidum.html' title='LING ZHI Reishi Ganodera Lucidum'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110573928422470159</id><published>2005-01-14T13:48:00.000-08:00</published><updated>2005-02-15T18:32:34.800-08:00</updated><title type='text'>Swiss Water ; Coffee Quebec ; TCS : coffee bean stories ;</title><content type='html'><a href="http://coffee-quebec.blogspot.com/">Coffee Quebec</a><br /><br />: 600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very excited upon eating coffee berries<br /><br />· Sumatran Decaf German Process 0.02%: Irregular browns and tans, with some broken beans.<br />· Sumatran Decaf Swiss Water 0.02%: Irregularly sized, uniformly dark brown.<br />· Colombian Decaf 0.03%: German Processed. Tannish, irregularly sized beans.<br />· Colombian Decaf0.02%: Swiss Water. Dark brown.<br />· Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.<br />· Three-Bean Decaf: Typical restaurant or supermarket style decaf.<br />· Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.<br />· Colombian Decaf: Swiss Water. Less flavorful than German processing.<br /><br /><br />TCS newswire; the Coffee Bean Stories :<br />Kaldi was an Ethiopian goat herder, who grazed his flock on the highland plains of Ethiopia. Kaldi noticed his flock become frisky after eating the leaves and berries of the Shiny green plant with the red fruits. Kaldi noticing no ill effects to his herd, tried some as well, he felt frisky and curiously energetic too. He took the "magical" red berries to a nearby monastery where the holey man believed them to be the work of evil it's self. He demanded they be destroyed in fire and Kaldi threw them into the fire. This released such a sweet thick and inviting aroma the villagers came out to see what the source of this magnificent and alluring aroma was. The beans to Kaldi's delight were quickly rescued from any future flames. The monks experimented eventually learning how to make boiled and filtered hot black gold. The holy men considered coffee a gift from Allah keeping them awake during prayers and prosperity for the cultivators.<br />Master Roasting Coffees of Rare Quality on the Planet.<br /><br /><br />"Anyone can claim or boast that they have the best coffee."<br /><br />We believe that our experience and commitment to roasting coffee, in the old traditional style, is our signature to success.<br /><br />We offer Estates Coffee varieties from every country. In addition we are offering Certified Organic Coffees, a wide variety of Flavored coffees and Swiss and German Water Decaffeinated coffee. Having our Master Coffee Roasters coffee featured as a part of your business or in your home, is an honor that we take seriously.<br /><br />We look forward to building a great relationship with you!"<br /><br />Develop a Nose for Coffee!</content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110573928422470159/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110573928422470159' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110573928422470159'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110573928422470159'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/01/swiss-water-coffee-quebec-tcs-coffee.html' title='Swiss Water ; Coffee Quebec ; TCS : coffee bean stories ;'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-10139407.post-110565559262759007</id><published>2005-01-13T14:27:00.000-08:00</published><updated>2005-02-15T18:33:24.623-08:00</updated><title type='text'>Swiss Water Decafe Coffee</title><content type='html'>Coffee &amp; Tea<br /><br />Our coffees are fresh roasted daily, to your order. All our coffee beans are Grade '1' beans, hand selected in person. Our decafes include "Swiss Water" processed. All our beans are small batch roasted ensuring that the Roast Master has high level control over the quality of every order.<br /><br />We carry a great selection of ‘Loose Estate Teas’ including flavoured black teas, green teas, infusions, rooibos and maté.<br /><br />Contact <a href="mailto:datalive@gmail.com">datalive@gmail.com</a><br /><br />Best Regards<br />M. Shane David<br /><br /><div style="text-align: justify;"> <ul> <li><span style="font-size:130%;"><blockquote>· Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity.<br />· Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity.<br />· Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics.<br />· Colombian Excelso: Like Supremo but sometimes with more intensity.<br />· Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.<br />· Colombian Decaf: Swiss Water. Less flavorful than German processing.<br />· Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma.<br />· Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor.<br />· Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma.<br />· Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose.<br />· Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma.<br />· Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste.<br />· Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma.<br />· Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone.<br />· Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste.<br />· Kona Fancy: Full body, fine aroma, exceptional flavor.<br />· Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas.<br />· Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma.<br />· Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor.<br />· New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste.<br />· Panamanian Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts.<br />· Peruvian Organic: Simple, mild flavor, good acidity and body.<br />· Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity.<br />· Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf.<br />· Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.<br />· Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance.<br />· Thai Robusta: Harsh, woody, heavy body, acquired taste.<br />· Three-Bean Decaf: Typical restaurant or supermarket style decaf.<br />· Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees.<br />· Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well.</blockquote><br /> </span></li> </ul> </div></content><link rel='replies' type='application/atom+xml' href='http://swiss-water.blogspot.com/feeds/110565559262759007/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=10139407&postID=110565559262759007' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110565559262759007'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/10139407/posts/default/110565559262759007'/><link rel='alternate' type='text/html' href='http://swiss-water.blogspot.com/2005/01/swiss-water-decafe-coffee.html' title='Swiss Water Decafe Coffee'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry></feed>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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