Bakso, Chie Mie dan Soto Jadi, Hidangan favorit
Nama bakso Malang memang cukup kondang di Indonesia. Ada juga yang menyebutnya dengan nama bakwan. Soalnya ciri khas resep menu ini tak hanya berisi bakso dan mie, melainkan banyak variasinya, termasuk bakso pangsit goreng yang kerap disebut bakwan.
Resep Bakso:
1. Bakso Presiden
Jl. Batanghari no.5(belakang Mitra Dept. Store), telp. (0341) 496746
Kedai bakso ini mengusung jargon “pelopor bakso variasi di Malang.” Sah-sah saja. Pasalnya, variasi isinya memang cukup banyak. Saat melihatnya, kalau tak biasa, kita malah bingung memilih isinya. Ada bakso biasa, bakso urat, tahu isi, pangsit goreng, pangsit basah sampai bakso goreng. Itu belum semuanya. Tambahannya tak biasa, lo. Mulai dari perkedel kentang, empal, sampai keripik bakso racikan Bpk. H. Abdul Ghoni Sugito, sang pemiliki. Pilihannya mencapai belasan jenis resep dan rasa.
Bakso lalu diguyur resep kuah bening. Kalau suka, boleh tambahkan mie atau bihun. Yang pasti, harga persatuan bakso bervariasi antara Rp 1.000- Rp 3.000,-. Sedangkan ukuran porsi harganya Rp 6.500, - Rp 14 ribu. Isinya boleh memilih bebas sesuai kesukaan Anda. Jadi harga per porsi juga tak menjadi patokan. Namun memilihnya memang harus paham dulu ukuran perut. Pasalnya, porsi bakso disini cukup besar. Ukuran mangkuknya pun diatas rata-rata. Semangkuk berisi 5 jenis bakso saja rasanya perut sudah cukup kenyang.
Keripik baksonya juga jadi favorit. Dijual per bungkus Rp 2.500. Rasanya resep renyah sekali. Bentuknya berupa bakso yang diiris tipis, lalu digoreng hingga renyah. Semuanya tersedia dalam stoples di atas meja. Kedai ini buka sejak pukul 08.00-21.30. Kedainya cukup untuk dikunjungi sekitar 100 orang.
2. Bakso Gun
Jl. Kawi Atas No.41, telp. (0341) 565793
Bakso Gun juga tak kalah variatif. Meskipun relatif masih baru, namun sudah menyedot perhatian penggemar bakso di Malang. Pilihannya sungguh beragam. Dari bakso biasa, urat, bakso ikan, udang, telur puyuh sampai bakso bentul alias talas. Ada sawi putih, bokcoy, aneka jamur sampai kembang tahu dan dimsum ceker. Wah, lengkap ya....
Di sini Anda juga bebas memilih resep isinya. Per buah dibandrol dengan harga Rp 1000 – Rp 2000 saja. Kecuali dimsum ceker yang dijual Rp 5 ribu per porsi. Setelah dihitung dan langsung membayar dikasir, kita tinggal duduk di meja. Bakso yang sudah dipilih akan dihidangkan terpisah. Kuahnya sendiri ditempatkan di dalam panci, lalu dihangatkan dengan kompor portable yang tersedia disemua meja. Ya, bakso ini jadi mirip sajian resep shabu-shabu ala Jepang.
Menyantapnya cukup punya kesan berbeda. Sebab, pilihan sayurnya cukup beragam ketimbang bakso umumnya yang hanya bertabur daun bawang, seledri, atau bawang goreng. Kedai yang baru 2 tahun berdiri ini berkapasitas 50 kursi yang terbagi 2 lantai. Selain di Jl. Kawi atas, kedai sudah memiliki cabang di Matos (Malang Town Square), Jl. A. Yani dan Jl. Basuki Rahmat. Bahkan sudah buka cabang di Surabaya, di daerah Klampis Jaya.
3. Bakso Bakar Pak Man
Jl. Diponegoro No.19
Soal inovasi, boleh coba bakso ini. Bpk. Soeparman (74) sang pemilik jadi pembawa hoki. Bakso malang disajikan dengan cara di bakar. Caranya, sebatang bambu tipis sepanjang 1 meteran digunakan sebagai tusukan mirip sate. Setusuk bisa berisi 20-30 butir bakso. Kemudian dipanggang di atas arang sampai matang. Lalu disajikan dengan tambahan resep bumbu kecap tanpa kuah. Namun jika suka bakso kuah, Anda juga bisa langsung mengambil di dandang yang terletak di gerobak. Asyiknya, semuanya self service. Jadi kita boleh mengambil semaunya. Pilihan resepnya ada bakso biasa, tahu bakso dan bakso urat. Sedangkan bihunnya, boleh ambil sepuasnya.
Bakso dan tahu dibandrol Rp 1500 per buah. Jadi seporsi harganya bervariasi tergantung berapa buah yang anda ambil. Untuk bakso bakar juga punya 3 tingkat kepedasan. Ada yang biasa saja, sedang dan pedas. Namun buat pecinta rasa pedas, bakso ini sangat memuaskan. Pedasnya begitu membakar karena menggunakan saus cabai rawit.
Kedai ini cukup ramai dikunjungi. Meskipun sederhana, kedai mampu menampung hingga 40-an orang. Semuanya serba sendiri. Tentu saja untuk bakso bakar akan dibakarkan. Sedangkan bakso kuah Anda boleh meracik sendiri. Termasuk minuman, anda tinggal ambil sendiri di kulkas yang tersedia. Kedai ini buka sejak pukul 9 pagi – 5 sore saja.
Resep Cwie Mie:
1. Cwie Mie Isor Uwit
Jl. Guntur, Depan Pasar oro-oro dowo, HP:081331977830
Cwie mie yang konon yang tertua di Malang. Sudah dijual sejak tahun 70-an oleh Ny. Tunah Suwati (62). Dalam bahasa Jawa, isor uwit berarti di bawah pohon. Sesuai namanya kedai ini berada dibawah pohon namun dilengkapi kedai berkapasitas 30 pengunjung.
Seporsi cwie mie berisi mi yang diseduh dengan campuran resep istimewa lalu diberi taburan daging ayam. Sebelumnya, di dasar mangkuk telah diletakkan sayur sebagai alasnya. Daging ayamnya bertekstur lembut dan kering karena disangrai. Rasa gurih begitu mendominasi hidangan ini. Jika ingin porsi spesial, akan ditambahkan hati dan ampela. Harganya jadi Rp 8 ribu. Sedangkan porsi biasa cukup Rp 5 ribu.
Tekstur mie yang digunakan begitu lembut, tipis dan panjang. Tidak terputus-putus. Jadi paling asyik menyantapnya dengan cara menggulungnya dengan sumpit. Slurps, lezat ! untuk mencobanya, anda punya waktu yang cukup fleksibel. Pasalnya kedai ini buka sejak pukul 10 pagi – 10 malam.
2. H&T Cwie Mie
Ruko kawi Atas 43B, telp.(0341) 552420
Cwie mie H&T mungkin yang paling mudah dikenal. Selain karena rasanya yang lezat, H&T Vui Mie sudah memiliki 5 outlet untuk menjajakan resep cwie mie. Ada beberapa jenis cwie mie yang harus Anda coba. Sentuhan modifikasi dan kreativitas begitu terasa hasil racikan Widi Rendi (35), sang pemilik.
Favoritnya Hot Cwie Mie. Untuk menu ini, Widi pun membuat iklan khusus, “mangkuknya pun bisa dimakan.” Menu resepnya yang berisi mie dengan taburan ayam, udang atau sapi ini disajikan dalam mangkuk khusus berupa pangsit goreng besar berbentk mangkuk.”Jadi benar-benar bisa dimakan,”tandasnya.
Semua taburan seperti ayam, udang dan sapi juga tampil beda. Tidak basah, melainkan digoreng dengan lapisan tepung. Jadi rasanya renyah dan gurih. Jika ingin yang super lengkap, coba paket Super Dupper Yamie. Berisi berbagai olahan resep seperti mie, siomay goreng, bakso goreng, jamur dan pangsit basah. Porsinya jumbo sehingga sangat mengenyangkan. Ada juga cwie mie ayam tempura yang selalu jadi favorit pengunjung, terutama anak-anak.
Seporsi cwie mie dijual dengan harga antara Rp 11 ribu – Rp 16 ribu per porsi. Untuk resep sausnya, bisa pilih yang hot untuk pedas. Sedangkan anak-anak biasanya menggunakan saus no hot. Pelayanan yang cepat dan bersih bisa kita rasakan dikedai yang buka sejak pukul 9 pagi – 9 malam.
Resep Pangsit Mie:
1. Pangsit Mie Bromo Pojok
Jl. Pattimura No.53, telp. (0341) 327853
Kedai ini mengusung nama pangsit mie ketimbang cwie mie. Namun nama bukanlah masalah ketika kita sudah mencicipi rasa resepnya. Pilihan racikan resepnya ada pangsit mi biasa, siomay, sosis keju, ayam jamur sampai kacang mate. Semuanya disajikan dengan pilihan topping plus pangsit goreng. Di mangkuk terpisah disajikan kuahnya yang bening dan gurih.
Yang sedang jadi favorit adalah pangsit mie kacang mate. Berbeda dengan yang lain, khusus menu ini dtambahkan aneka sayuran. Ada jagung pipil, brokoli, selada hingga buncis dan kacang polong. Tentu saja dutambahkan daging ayam, kacang mete dan pangsit goreng. Isinya yang lengkap membuat rasa resepnya saat dicicipi lezat dan kaya serat. Tak jarang ibu-ibu memesankan menu ini untuk anaknya agar suka makan sayur.
Mie pangsit yang sudah dirintis sejak tahun 1983 ini juga punya cabang di Jl. Randuagung, Singosari. Kedai buka setiap hari sejak pukul 9 pagi – 4 sore. Ada 60 kursi yang bisa ditempati. Selain mie pangsit, kedai ini juga dilengkapi aneka es yang cantik dan segar. Dibentuk kerucut dengan taburan candy biscuit dan sirup warna-warni.
Resep Soto:
1. Soto Lombok
Jl. Lombok No.1, telp. (0341) 366226
Mendengar namanya mungkin kita tergiring untuk membayangkan soto yang pedas! Tapi bayangan itu ternyata jauh meleset. Rupanya nama soto ini diambil dari nama lokasi kedai pertama di Jl. Lombok. ”Jadi dikenal dengan nama soto lombok,” jelas Sri Wahyuni (46), pengelola kedai.
Soto lombok menggunakan resep kuah santan kuning berbahan resep kaldu ayam kampung. Namun tak terlalu kental. Komposisi isi resepnya terdiri dari telur rebus, kol, taoge dan suwiran daging ayam. Lalu diberi taburan seledri dan koya yang terbuat dari kelapa sangrai yang dihaluskan. Untuk mengenyangkan, Anda bisa pilih nasi atau lontong. Pelengkapnya ada jeruk nipis, kecap dan sambal.
Paketnya ada soto biasa, istimewa dan spesial. Untuk istimewa, daging ayam diperbanyak plus bonus jeroan. Sedangkan yang istimewa, ditambah lagi dengan kulit dan brutu. Seporsi dijual antara Rp 9.500 – Rp 14.500. Dimeja tersedia berbagai kerupuk sebagai teman bersantap. Kedai berkapasitas 100 pengunjung ini buka sejak pukul 6 pagi – 12 malam. Selain di kedai utama, terdapat cabang di Tlogo Mas, Mandrako, Purwosari, Paang Tritis, Gempol dan Dukuh Kupang di Surabaya.
2. Soto Dhok
Jl. SP Sudarmono N.19-20, telp.(0341) 418067
Soal atraksi, soto ini paling yahud. Suara hentakan botol kecap asin menggelegar mengagetkan kita ditengah menunggu pesanan. Dok.. dok!! Demikian suara bantingan botol menghantam meja temoat meracik resep soto. “Inilah yang membuat soto ini dinamai soto dok,” jelas Ny. Ismi (37) pemilik kedai.
Tak cuma atraksinya yang meriah. Rasanya juga tak kalah ramah dilidah. Soto bisa disajikan dengan nasi atau lontong. Soto dhok menggunakan daging sapi sebagai resep kaldunya. Sementara isinya beragam. Ada daging sapi lengkap dengan jeroan seperti babat, paru, usus, limpa, jantung sampau lidah. Semuanya sudah digoreng setelah sebelumnya daging diungkep hingga empuk dan merasuk resep bumbunya.
Sebelum dihidangkan, daging, atau jeroan dipotong-potong kecil terlebih dahulu. Lalu diguyur resep kuah kaldu bening berwarna kekuningan plus taoge. Taburan seledri dan bawang goreng melengkapi aromanya. Gurih dan nikmat. Seporsi dijual Rp 7 ribu saja. Jika dipisah, harganya jadi Rp 8.500.
Kedai yang berdiri sejak tahun 1985 ini buka sejak pukul 8 pagi – 11 malam. Untuk bersantap, tersedia kapasitas untuk 40 pengunjung.
3. Soto Kambing Landungsari
Jl. Raya Tlogo Mas No.24, telp.(0341) 467284
Kambing biasanya identik dengan sate, gule atau tongseng. Di Solo terkadang jadi masakan tengkleng. Namun, di Malang ternyata kambing bisa jadi soto, lo. Penasaran dengan rasanya? Datang saja ke kedainya di Tlogo Mas, tak jauh dari terminal Landungsari. Wilayah ini termasuk kawasan pendidikan yang padat mahasiswa.
Soto kambing disajikan dengan nasi, taoge panjang, taoge pendek dan potongan kambing. Isinya sudah tercampur antara daging, babat, usus, dan paru. Lalu ditaburi seledri, bawang goreng dan koya yang mirip serundeng kelapa. Jika suka pedas, tambahkan sambal. Diperasi jeruk nipis. Wah makin nikmat rasanya. Daging dan jeroan kambing sudah dimasak matang betul. Saat digigit benar-benar lembut. Aroma kambingnya pun sudah tereliminasi dengan pekatnya bumbu resep kuah soto yang bening kekuningan.
Seporsi soto kambing dijual Rp 4 ribu – 5 ribu. Maklum saja, ini wilayah mahasiswa. Namun penikmatnya tak hanya mahasiswa, lo. Banyak juga masyarakat biasa yang jadi pelanggan kedai yang berdiri sejak tahun 1989 ini. Kedai ini buka sejak pukul 07.30 – 23.00. Tersedia 40 kursi untuk bersantap. Selain soto kambing, kedai ini juga menyediakan soto ayam dan rawon. ***
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kiriman: Bp. Cahyadi R Sudoro, Malang
source: Majalah Sedap
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Soto Madura alias Soto Sulung Xavero
kiriman: Xavero (anggota milis Resep-Online)
Hallo semua, Aku biasanya kalau dirumah masak soto Madura atau ada yang menyebut soto sulung...resepnya kayak gini kalau mau nyoba resep ini boleh ...tapi kalau gak cocok mohon maaf ya...
Bahan :
500 gram daging sapi, potong kubus
2 batang serai,memarkan
5 lembar daun jeruk
1 ruas ibu jari laos
3 ruas ibu jari kunir
1 ruas jahe
8 siung besar bawang putih
10 siung bawang merah
1/2 sdt teh merica halus
garam secukupnya
gula secukupnya
1 liter air
Pelengkap:
sambal cabe kecil
telur rebus
jeruk nipis
bawang merah goreng
daun seledri cincang
cara memasak :
1. Haluskan: bawang merah, bawang putih, kunyit, jahe, merica, garam, dan gula (untuk takaran pertama, pakai 1 sdt garam dan 1/4 sdt gula).
2. Tumis : serai, laos, dan daun jeruk. Tumis hingga harum kemudian baru masukan bumbu yg dihaluskan.
3. Masukkan potongan daging sapi (jeroan sapi jika suka) Aduk-aduk hingga daging berubah warna, tambahkan air. Rebus hingga daging empuk. Cicipi, tambahkan garam atau gula seperlunya. Sajikan dengan nasi putih hangat dan pelengkapnya.
Tips :
Ciri khas soto Madura adalah tidak hanya menggunakan bahan dari daging sapi tetapi juga jeroan terutama usus karena aroma dan rasanya akan lebih lezat jika mencampurkan bahan jeroan sapi.
Menumis:
Sebaiknya bahan yang tidak mudah gosong ditumis lebih dulu juga akan lebih terasa aromanya seperti.sereh,laos,daun jeruk kemudian baru bumbu yg dihaluskan
selamat mencoba
Vero
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Foods To Avoid That Cause Bad Breath
Did you know that there are specific foods that may lead to bad breath? This is because of volatile sulfur compounds - the culprit in causing bad breath!
For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction takes place where 'the bad breath bugs' extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.
Everyone knows that onions and garlic will create bad breath. But do you know why? It's because the odorous molecules in onions and garlic are actually sulfur compounds themselves called Mercaptans. Sulfur is nature's way of creating odors. You're all familiar with the skunk. Its odor is created by a defense and/or attack mechanism. Skunk odor is made up of skatoles, which are naturally occurring sulfur compounds. In a similar fashion, bacteria in your mouth creates the volatile sulfur compounds of bad breath and taste disorders.
There are 4 food categories that will result in an increase of sulfur production because these categories have a stimulating affect on the bacteria that cause bad breath: 1. Drying Agents 2. Dense Protein Foods 3. Sugars 4. Acidic Foods Let's look closely at each of these food categories and how they stimulate bad breath! DRYING AGENTS The most common drying agent in food is alcohol. Alcohol of course, is the basis of all "adult" beverages such as beer, wine, and hard liquor. It is also used, unfortunately, in many mouthwashes you find in the grocery stores, which only makes a bad breath problem worse. Alcohol, known chemically as a desiccant, is used quite often in laboratories to "dry out" hard to reach areas in test tubes and beakers.
The same end result takes place in the oral cavity. Although cigarettes are not really food, smoking is probably the quickest way to dry out your mouth, with alcohol being the second. If you smoke, you are bound to have bad breath! DENSE PROTEIN FOODS Dairy foods are notorious for creating bad breath. An article that appeared in the "Los Angeles Times" once noted that over 50% of the population in Southern California was "lactose intolerant". With regards to bad breath, many of these people (numbering in the tens of millions) end up with more dense proteins available as bad breath fuel for the bacteria than those who have no problem with dairy foods like milk, cheese, yogurt, ice cream, etc. The end result is a buildup of amino acids, which are easily converted into volatile sulfur compounds by the anaerobic bacteria found within the surface of your tongue and throat. To a lesser extent, people have the same problem with other types of food that are considered to be dense in protein such as beef, chicken, and fish. Another problem, thankfully rare, has to do with people who have an inability to break down certain proteins found in beans. This condition is called TMA (Trimethylaminuria) and is sometimes known as the "Fish Odor Syndrome," because the odor produced is similar to decaying fish.
The odor consists of sulfur compounds, plus nitrogen compounds (amines). People with this condition must abstain from beans and other types of food that are dense in protein. SUGARS Wouldn't it be great if we could get rid of bad breath by chewing on M&Ms? Or what if the cure for bad breath were Hershey Kisses? That's what the makers of Altoids would have you believe. Altoids, and other products of the same ilk, are trying to fool the public into believing that a strong "good" taste in your mouth is equivalent to the "freshness" of your breath. This is so anti-scientific it's absurd! If you think about it for a minute, it really doesn't make any sense. By using concentrated mint flavorings, your taste buds pick up mint as a taste. However, Altoids contains two types of sugar which again, are a fuel for the bacteria to reproduce and create more sulfur compounds - thus bad breath. In addition, the frightening part is that other bacteria can take the sugars and produce glycan strands, which in turn end up causing thick layers of plaque on the enamel of your teeth and around your gums.
This leads to tooth decay and gum disease - and you guessed it - worse breath than you started with! Since you can't smell your own breath, you just go merrily along with that great strong mint taste in your mouth, while others close to you are backing away - backing away from your increased bad breath, decayed teeth, and gross, swollen, bleeding gums! Stay away from candies, mints, and chewing gum if they contain sugar! Instead, let me recommend an alternative created by TheraBreath called the TheraBreath Oxygenating Chewing Gum (http://www.therabreath.com/products.asp?CAT=5). It releases Oxygen molecules directly into your mouth and also contains the antibacterial agent, Zinc Gluconate. This agent is found in many cold medications. In addition it contains Xylitol, which is a natural sweetening agent with an anti-decay compound. ACIDIC FOODS Foods with a high acidic content are a problem as well. pH is a term used to describe the acidity of an environment.
The oral cavity has a normal pH of 6.5 (7 is considered neutral). Some of the foods you should watch out for are coffee and many citrus juices. Both decaffeinated and regular coffee contain acids. However, tea is okay. Among the citrus juices the ones with the highest acidic content include tomato juice, orange juice, pineapple juice, and grapefruit juice. We know that acids make the bacteria reproduce much faster. In order to decrease the production of odorous sulfur compounds, the acid environment needs to be neutralized. What can you learn from all this? Avoiding foods that contribute to, if not cause, bad breath is vital if you want to have clean fresh breath. While this is a difficult task, being aware of these bad breath causing elements is the first step in developing confidence in your breath. In addition, it is important to use oral care products that are free of alcohol, sugar, and that also have a high pH level. Dr. Harold Katz is the worldwide expert on the topics of bad breath, halitosis, and dry mouth. Searching for a bad breath solution? To receive your FREE copy of his easy-to-read "Bad Breath Bible" visit: http://www.TheraBreath.com/web/art/L-FTCBB.asp***
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by Dr. Harold Katz
About the author: Dr. Harold Katz is the worldwide expert on the topics of bad breath, halitosis, and dry mouth. Searching for a bad breath solution? To receive your FREE copy of his easy-to-read "Bad Breath Bible" visit: http://www.TheraBreath.com/web/art/L-FTCBB.asp
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Caliente Bistro - Ybor City
Caliente Bistro on 7th Avenue, in the historic Ybor City section of Tampa, Florida features some of the best real Cuban cuisine, made by real Cuban ladies. They brought their recipes with them from Cuba. Mimi, the 25-year old owner is as beautiful as the food is great. I give them both a "10".
Mimi, the beautiful 25-year old Cuban entrepreneur, opened Caliente Bistro just four months ago. I hadn't planned on going to Caliente Bistro this day. As a matter of fact, I planned on eating at a different restaurant, but when I got there the wait was too long. I walked on down the street to see a sign pronouncing the opening of a new Cuban restaurant, and I couldn't resist. I've come to find that many times the best things in life happen by mistake. To quote one of my favorite authors, Randy Wayne White, "Nearly all life's passages, tranquil or tragic, hinge on a random intersecting of events, a chance meeting, or on some seemingly insignificant decision."
Perhaps this is true for Mimi and Caliente Bistro as well. Mimi became a successful telecommunications reseller and moved to California. California was ok, but not as good as she thought it would be, so she ended up back in Ybor City wondering what her next move would be. Caliente Bistro was born. She says, "I worked in restaurants and bars for a long time, I enjoy dealing with people and I love Ybor City. I wanted to be in the restaurant business, but didn't want to have a boss. My mom and aunt said they would supply the authentic Cuban recipes and the cooking. My mom always had her own business when I was growing up, so I guess being an entrepreneur is in my blood."
If you're looking for posh surroundings and prices meant for tourists, then Caliente Bistro is not the place for you. However, if you want the real feel for Havana in simple, yet warm surroundings and hearty, homemade food that is the real taste of Cuba, Caliente Bistro is a must. I haven't been to Cuba, but from reading many articles and seeing pictures, this seems just like the places they have there; small, family run, warm and friendly, with food that you will have you longing to return. The food is made fresh every day, and sometimes certain popular items will sell out. You can see from the wall-menu on the right, that the Chicken Frito, Palomilla Steak and Huevos con Rice & Beans sold out the day I visited.
I ordered the Roast Pork, and when I hesitated on my decision between red beans or black beans, Mimi gave me both along with yellow rice. Nice. The portion she served reminded me of the portions my mom dishes out. I wonder if the two of them have a conspiracy to get me fat? I love Latin food. I eat it all the time and have access to some of the best being that I live in the Miami area. Therefore, I believe myself to be somewhat of a connoisseur. Caliente Bistro passed the test. I ate until it hurt and still couldn't finish everything on my plate. If you are going to be in Tampa, be sure to visit Caliente Bistro, 1817 East 7th Avenue, Tampa, FL 33605. 813-248-8580 and tell them Kevin from Cigar review sent you. ***
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by Kevin Godbee
About the author: Kevin Godbee is the editor and publisher of http://www.cigar-review.com, a web site dedicated to cigars and all the things that go along with them including fine food and drink as well as the gorgeous women who smoke cigars.
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Coffee from Guatemala
In Guatemala coffee grows in the heart of what was once the center of the Great Mayan Civilization. The Maya ruled this region of Central America from around 2500 B.C. until the arrival of Spanish Conquistadors in mid 1500 A.D.
Coffee arrived in Central America from the Caribbean around 1700 and local cultivation began shortly after. Commercial export of coffee from Guatemala did not begin until the mid 1800 s as the square-rigged sailing ships of the day could only travel downwind. The trade winds blew the ships across the Atlantic toward the coast of Central America, but there was no easy way to sail back east. The advent of clipper ships around 1850, which could point higher into the wind, made commercial exports possible.
In order to export Guatemalan coffee the small growers expanded into full-scale production. This led to a land war of sorts and the larger plantations took over the smaller ones, sometimes by buying them out and sometimes by force. In Guatemala coffee growing land is in small supply, being that the country is about the size of a small U.S. state.
The larger plantations, or fincas, were owned mostly by wealthy descendants of the Spanish Conquistadors who viewed the native Maya people as inferior. They quickly enslaved large populations of Mayans to work on the Guatemala coffee farms. As you may expect they did not submit voluntarily and a bloody resistance ensued.
In 1877 the Guatemala government passed a law that made it easier for foreigners to get land, granting exemptions for taxes and import duties on machinery and tools. Many Germans fleeing the political unrest in their country took advantage of the opportunity and set up operations to grow, process and export coffee from Guatemala. The German influence had a very positive effect on the coffee industry in Guatemala. The Germans brought capital and modernization to a poor and under developed country. They financed the construction of a railroad from the mountainous interior to the sea to transport coffee. They built sea ports for the ships and processing plants that were previously unavailable to smaller growing operations.
The Germans also treated the Mayan workers better, paying them for their labor, not as much as they would pay non-Mayan workers but it was definitely an improvement. This however, caused dissent among the Spanish plantation owners who were used to getting their labor for free. The Spanish tried to lobby the government to pass laws that made paying the Mayan illegal but they were unsuccessful.
Today, coffee from Guatemala is highly respected among aficionados and is prized for its smooth character, balanced acidity and full flavor. ***
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by Randy Wilson
About the author: Randy has more articles on coffee such as Starbucks Coffee Company, Cof fee Beans and Coffee Colonics.
