kontent-delivery-sdk-ruby 2.0.6

data/lib/delivery/tests/generic/items/where_does_coffee_come_from_.json

@@ -0,0 +1,621 @@
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+          "value": "<p>The history of coffee is patchy and full of myth and hearsay.</p>\n<object type=\"application/kenticocloud\" data-type=\"item\" data-rel=\"link\" data-codename=\"aeropress\"></object>\n<p><br></p>\n<p>One of the most popular story goes that Kaldi, an Ethiopian goatherd, saw his goats eating coffee berries and as a result becoming elated. So, Kaldi then tried them himself and thus discovered the potential of coffee. And that's where we got our name - Dancing Goat.</p>\n<p>Although it's far more likely that uses for coffee were developed over time and were discovered by people tasting various parts of the cherry, &nbsp;the old fables do add a bit of romance and are very cute.</p>\n<p>Coffee requires a warm climate and lots of moisture, so it is produced within a belt extending around the world between the Tropic of Cancer and the Tropic of Capricorn.</p>\n<p>Coffee grows on trees that flower and produce fleshy red fruit (orange or yellow is also possible) called a drupe though it is popularly referred to as the ‘berry’ or ‘cherry’. What we refer to as coffee beans are actually seeds, which are produced in the centre of the drupe, often in pairs. After harvesting, the flesh of the drupe is washed or dried and the ‘beans’ extracted.</p>\n<p>Coffee beans vary in their shape, size, color as well as flavor depending on the region and conditions in which they were grown. The difference of aromas and flavors between various regional varietals is as vast as the regions they grow in. Just like the teas and wines of the world, and even more so. It is always worth trying new varietals that may stimulate your taste buds in a different way.</p>\n<p>The two major species of coffee are <em>Coffea arabica</em> and <em>Coffea canephora</em> (also called <em>Coffea robusta</em>).</p>\n<p>Arabica is believed to be the first species of coffee to have been cultivated.</p>\n<p>It requires more care during cultivation and is considered to produce better coffee than robusta. Arabica plants grow at high altitudes of around 1,000 to 2,000 meters, approximately 3,200 to 6,500 ft, above sea level in regions across South and Central America as well as Africa. Arabica is costlier to grow as it produces lower yields than Robusta despite requiring more labor. Despite all that, it is considered superior to robusta. The high demand and lower availability drives the price high. Arabica is the species most associated with specialty (sometimes referred to as gourmet) coffees.</p>\n<p>The only place where Arabica coffee grows indigenously is Ethiopia. It is the birthplace of coffee and also the only place in which it truly grows wild. All countries that produce Arabica coffees have transplanted plant stock directly from Ethiopia or from other countries that had already done so.</p>"
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+            "value": "2014-11-07T00:00:00Z"
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+            "value": "Roasting coffee beans can take from 6 to 13 minutes. Different roasting times produce different types of coffee, with varying concentration of caffeine and intensity of the original flavor."
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+            "value": "<p>There’s nothing complicated about roasting. It’s as easy as baking a pie, maybe even simpler as there’s just one ingredient. What’s complicated is fine-tuning the whole process to perfection. It’s also a huge responsibility. You can easily ruin something that’s been in the works for months and has been perfect up until now.</p><h3>Light Roasts</h3><p>Usually roasted for 6-8 minutes or simply until achieving a light brown color. This method is used for milder coffee varieties and for coffee tasting. This type of roasting allows the natural characteristics of each coffee to show. The aroma of coffees produced from light roasts is usually more intense. The cup itself is more acidic and the concentration of caffeine is higher.</p><h3>Medium roast</h3><p>These exempt a stronger flavor than light roasts. The beans are still more matte than oily. Caffeine contents are decreased. Medium roasts lack the grainy taste of lighter roasts. You also get a more balanced flavor, aroma and acidity.</p><h3>Dark Roasts</h3><p>Dark roast beans are achieved by a 12-13 minute roasting process. The beans have a heavier body, a surface that appears a little oily and a somewhat shiny. Darker roasts have a more chocolate-like flavor. The sugars in the coffee caramelize more than with light roasts and make their way to the surface of the bean. This makes the beans less acidic as well.</p><p>To put it in points, these are general rules that apply to different levels of roasts:</p><ul><li>Caffeine level decreases the darker the roast is.</li><li>Darker roasts exempt less acidity than lighter roasts.</li><li>The darker beans get roasted, the oilier their surface becomes.</li><li>Lighter roasts maintain more of the original flavors of their varieties, while the darker they get, they tend to take on more flavor from the roasting process itself.</li><li>The body of the coffee gets heavier until taken to really high temperatures, where they emit what is called a ‘second crack’. Then the body starts thinning out again.</li></ul><p>You can easily imprint your own signature into each coffee that you make during the roasting process. At Dancing Goat, though, we choose to instead highlight what makes of the varietal great and unique.</p>"
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+            "value": "<p>Arabica Bourbon is among the best coffee varieties you can find in Brazil, Salvador, and Rwanda. This widely known and popular coffee is cultivated in three color varieties, red, orange and yellow bourbon. But what does it have in common with the American whiskey? Nothing at all, fortunately.</p>\n<p>The name comes from the place of origin of this wonderful variety, which is a small island in the Indian Ocean called Réunion, formerly Bourbon. The earliest records mentioning coffee from this lovely volcanic island come from merchants of the East Indian Company and date from the beginning of the 18th century. The first exports started in 1718, and the coffee usually went to Mokka harbor in Yemen and then on to Europe. Exports started off slowly at first. Just less than two tons were shipped in 1724, but this increased rapidly over the next hundred years, peaking at 2,440 tons of coffee per year.</p>\n<p>The coffee, first called Café du Roy, then Café Leroy, was served to kings at the French court and was the brand of choice of the classic author, Honoré de Balzac, who enjoyed forty cups a day. Or so they say…</p>\n<p>The Bourbon variety found its way to Latin America around the middle of the 19th century, where it gradually replaced the older Ethiopian variety, the Arabica Typica, mainly because of its 30% larger yield. While the Arabica Bourbon was doing well in the world, the production on Réunion was slowly, but steadily, decreasing year by year. Farmers opted to grow sugarcane, tea and vanilla beans instead of coffee, and therefore 1942 marked the last export of Arabica Bourbon from the island of Réunion. The last harvest came eight years later and then the variety was forgotten about, even by the locals.</p>\n<p>After almost sixty years, one unrelenting Japanese coffee specialist from Ueshima Coffee Company discovered 27 original plants and restarted production. The resulting coffee is called Bourbon Pointu. It is sold only in Japan and holds the prestigious Premium Product title from the Specialty Coffee Association of Japan. It is also quite pricey, at $35 for 4 ounces.</p>\n<p>The Bourbon Pointu is exceptional for its low volume of caffeine and delicate taste with a slight acidity, low bitterness, full body, and the charming fruit flavor of oranges and tangerines.</p>\n<p>One can only hope that the island of Réunion will eventually return to its former coffee glory and that we will be able to enjoy Bourbon Pointu as well.</p>\n<p>If you are curious about the original taste of Arabica Bourbon, go ahead and try our (Guatemala Finca El Injerto)&nbsp;or newly imported (El Salvador Finca San Jose).</p>"
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