Gifted Eyes Trading PLC

03/07/2025

The photo appears to be an informational graphic or slide about Coffee Robusta, a type of coffee bean.

1. 30% of the world consumption– Robusta coffee accounts for about 30% of global coffee consumption, with the majority being Arabica (around 70%).

2. Production (Vietnam & Indonesia)– The primary producers of Robusta coffee are Vietnam (the world's largest Robusta producer) and Indonesia.

3. Taste (Over acidity)– Robusta is known for its stronger, harsher, and more bitter taste compared to Arabica, often with higher acidity.

4. Chemistry (More caffeine)– Robusta beans contain almost double the caffeine of Arabica beans, contributing to their bitter taste and higher resistance to pests.

5. Look (More circular)– Robusta beans are typically smaller and more rounded in shape compared to the oval-shaped Arabica beans.

6. Price– Robusta is generally cheaper than Arabica due to its easier cultivation, higher yield, and less refined flavor profile.

24/06/2025

The reason why we recommend SPECIALTY COFFEE ☕️

23/06/2025

Phases of the Roasting Curve:

1. Drying Phase (Start of Roast)
• Heat Reaction: Endothermic (beans absorb heat)
• What Happens: Beans lose moisture (about 10–12% of their weight is water).
• Temp Behavior: Temperature rises slowly.
• Visual Change: Green to yellow.
• Purpose: Prepares beans for chemical transformation.

2. Maillard Reaction (Middle Phase)
• Heat Reaction: Still endothermic.
• What Happens: Sugars and amino acids react → browning occurs.
• Result: Complex aromas and flavors start developing.
• Color: Beans darken and smell like bread or malt.

3. Caramelization & Development (After First Crack)
• Heat Reaction: Exothermic (beans release heat).
• What Happens: First crack (audible pop) signals key chemical changes.
• Development Time: After first crack is crucial for sweetness, balance, and roast style.
• Goal: Reach the desired roast level (light, medium, dark).

23/06/2025

Monday Vibes from Gifted Eyes Trading PLC ☕🌍

Happy Monday to our cherished coffee family near and far! As a new week begins, may your mornings be bold, your spirits bright, and your coffee cups full of joy and purpose.

Here’s to fresh starts, aromatic brews, and the passion that connects us all through every bean and every sip.

From the highlands of Ethiopia to your hands—may this Monday be as rich and inspiring as our finest coffee. Cheers to love, life, and the global coffee community. ❤️🌱

20/06/2025

Mushroom coffee is a trendy beverage that combines ground coffee with powdered medicinal mushrooms. It’s promoted as a healthier alternative to regular coffee, offering potential health benefits while reducing some of coffee’s downsides like jitters or digestive discomfort.

What’s in Mushroom Coffee?

Typically, it includes:
• Regular coffee beans (often Arabica)
• Mushroom extract powder from functional mushrooms like:
• Lion’s Mane – supports brain function and focus
• Chaga – rich in antioxidants, supports immunity
• Reishi – calming, supports stress relief and sleep
• Cordyceps – boosts energy and stamina
• Turkey Tail – supports gut and immune health

These mushrooms are not the culinary kind (like button mushrooms) but medicinal fungi used in traditional Chinese and holistic medicine.

Taste

• It generally tastes like regular coffee, sometimes with a slightly earthy undertone depending on the mushroom type and concentration.
• High-quality blends are carefully balanced to minimize the mushroom taste.

Potential Benefits

While more research is needed, potential benefits often include:
• Improved focus and mental clarity (Lion’s Mane)
• Reduced stress and anxiety (Reishi)
• Enhanced immune support (Chaga, Turkey Tail)
• Increased energy without jitters (Cordyceps)
• Lower acidity, which can be gentler on the stomach

Considerations

• It’s not a magic cure, and effects vary by person.
• People with mushroom allergies or on certain medications (like immunosuppressants) should avoid it.
• Always buy from reputable brands that test for heavy metals, mold, and quality.

Popular Brands

Some popular mushroom coffee brands include:
• Four Sigmatic
• Ryze
• Mud/WTR
• Laird Superfood

19/06/2025

Coffee lovers don’t just drink coffee they savor it.

☕ With All the Senses
Before that first sip, they inhale the aroma deeply earthy, floral, nutty, or fruity. The smell alone sets the mood.

👄 Slow Sips, Not Gulps
They take small, thoughtful sips, letting the flavors unfold on their tongue first the brightness, then the sweetness or bitterness, and finally the lingering aftertaste.

🕯️ With Ritual and Atmosphere
Many have a coffee ritual early morning peace, a cozy mug at a favorite café, or a quiet moment during a busy day. It’s more than caffeine; it’s a pause in time.

🌍 With Curiosity
True coffee lovers often ask, “Where is this from? What’s the roast profile?” They enjoy exploring different origins like Ethiopia’s floral Yirgacheffe or Colombia’s nutty sweetness.

🫶 With Emotion and Memory
Each sip can be tied to a memory a rainy day, a deep conversation, or a book they couldn’t put down.

💬 With Connection
Coffee is social. Whether shared over laughter or during quiet moments, sipping coffee brings people together.

To a coffee lover, sipping coffee is not just a habit it’s a moment of joy, mindfulness, and connection.

16/06/2025

In the quiet rhythm of the grind, greatness awakens one bean, one moment, one purpose at a time.” ☕

15/06/2025

Left Side: Low Pressure Pre-Infusion

• Description: Water is gently introduced to the coffee puck at low pressure before full pressure is applied.

• Effect:
• Grounds become evenly saturated.
• Promotes even extraction across all coffee particles.
• Resulting Espresso:
• Balanced Extraction
• Flavor: Sweet & creamy
• Visual: Rich layers, good crema on top.

Right Side: No Pre-Infusion

• Description: Full-pressure water hits dry coffee grounds immediately.

• Effect:
• Water channels unevenly.
• Causes under-extraction in some areas.
• Resulting Espresso:
• Watery Extraction
• Flavor: Soft & pale
• Visual: Light color, weak crema.

Therefore:

• Pre-infusion allows the coffee bed to bloom and absorb water evenly, leading to a more flavorful and well-balanced espresso.

• Without pre-infusion, the water bursts through dry grounds, often missing essential flavors and leading to a weak cup.

Ideal espresso preparation benefits greatly from low-pressure pre-infusion, especially with freshly ground specialty coffee.

12/06/2025

☕ Single Origin Coffee

Coffee sourced from one specific region, farm, or even lot.
1. Flavor Complexity
•Highlights distinct, unique flavors from a particular region (e.g., floral Ethiopian Yirgacheffe or fruity Sidama).
•Great for those who enjoy nuanced and vibrant taste profiles.

2. Consistency
• Can vary from season to season depending on weather, soil, and harvest.
• Each crop brings a slightly different expression, like wine vintages.

3. Exploration
• Allows coffee lovers to experience and learn the taste differences between regions, altitudes, and processing methods.
• Ideal for those who enjoy trying new things and developing their palate.

☕ Blend Coffee

A mixture of beans from multiple origins, often blended for a specific flavor profile.

1. Flavor Complexity
• Aims to create a harmonious, balanced flavor, like a “house blend.”
• Less emphasis on regional uniqueness; more on taste balance.

2. Consistency
• Offers more predictable flavors across batches.
• Roasters can adjust the ratio of beans to maintain flavor stability.

3. Exploration
• Delivers a reliable, expected experience.
• Great for those who prefer consistency over experimentation.

Therefore:
• Choose Single Origin if you want to explore flavor diversity and understand the terroir (taste of place).
• Choose Blend Coffee if you value a steady, balanced taste and a dependable cup every time.

12/06/2025

Coffee is a complex chemical cocktail over 1,000 compounds have been identified in a single cup. Here’s some of the major chemistry in coffee:

1. Caffeine (C₈H₁₀N₄O₂)
• The most famous compound in coffee.
• A natural stimulant that blocks adenosine receptors in the brain, reducing fatigue.
• Amount varies by species (e.g., Arabica has ~1.2%, Robusta ~2.2%).

2. Chlorogenic Acids (CGAs)
• A group of polyphenols (antioxidants).
• Major contributors to bitterness and acidity.
• Degrade during roasting into compounds that influence flavor and aroma.

3. Lipids (Oils)
• Found mostly in coffee beans’ outer layer.
• Includes cafestol and kahweol, which have health implications (both good and bad).
• Contribute to mouthfeel and body in espresso and unfiltered brews.

4. Carbohydrates & Sugars
• Mostly polysaccharides like arabinogalactans and cellulose.
• Sugars (like sucrose) caramelize during roasting and help form Maillard reaction products (complex flavor molecules).

5. Maillard Reaction Products (Melanoidins)
• These are brown, high-molecular-weight compounds formed during roasting.
• Major contributors to color, aroma, and bitterness.
• Formed when sugars react with amino acids under heat.

6. Volatile Aromatic Compounds
• Over 800 of these!
• Include:
• Furans (sweet, caramel-like notes)
• Pyrazines (roasty, nutty)
• Thiols (earthy, sulfurous)
• Esters, aldehydes, ketones (fruity, floral, winey)
• These are key to what we smell and taste in specialty coffee.

7. Acids (pH 4.5–6)
• Important for brightness and flavor clarity:
• Citric Acid – citrusy, common in African coffees
• Malic Acid – apple-like
• Acetic Acid – vinegar-like (pleasant in moderation)
• Quinic & Chlorogenic – bitter/astringent if over-roasted

8. Minerals & Micronutrients
• Includes potassium, magnesium, calcium, and iron.
• Influence brewing chemistry, especially extraction and water interaction.

Therefore:- Coffee is a chemical symphony the result of plant genetics, cultivation, roasting chemistry, and brewing science. Its chemistry is why coffee can taste fruity, floral, chocolatey, or earthy and why no two cups are ever truly the same.

11/06/2025

We’re excited to see Ethiopia’s coffee sector reaching new heights! The USDA’s forecast reflects the hard work of farmers, government support, and bold policy reforms. As exporters of Ethiopia’s finest heirloom coffee, Gifted Eyes Trading PLC is proud to contribute to this growth. ☕🇪🇹

Ethiopia’s coffee production is forecast to reach the equivalent of a record 11.6 million 60-kilogram bags in the 2025/26 market year (October through September), driven by favorable weather, rejuvenation of aging trees and expanded access to improved seedlings and inputs, according to the latest USDA estimates.

Daily coffee News.com

Government campaigns have supported stumping and replanting, contributing to higher yields and better bean quality across key coffee-producing regions.

Coffee exports are projected to grow to 7.8 million bags, supported by policy reforms that allow more producers to export directly. Export earnings reached a historic $1.7 billion in 2023/24, and Ethiopia aims to become the world’s second-largest coffee exporter by 2033 under its long-term development strategy.

Domestic consumption remains robust and is forecast to grow to 3.7 million bags, driven by strong urban demand and a deep-rooted coffee culture.

These and other predictions are outlined in the latest USDA Foreign Agricultural Service annual report on the Ethiopia coffee sector.

[Note: This is part of a series of DCN stories that will explore USDA FAS annual coffee reports. The information agency typically delivers more than a dozen country-level reports on the coffee sector, each coming from different authors and field offices.]

🌱 Area and Planting Trends
Production forecast for 2025/26 is 11.6 million bags, up 9% from 2024/25.

Area harvested is expected to grow to 790,000 hectares, with average yields rising to 0.88 metric tons per hectare.

Government campaigns have promoted stumping on more than 450,000 hectares of aging trees and supported farmers with improved seedlings, fertilizer and training, with the first fruits arriving in 2024/25.

📉 Exports
Coffee exports are forecast at 7.8 million bags, up 11.4% from 2024/25.

Ethiopia exported 5.63 million bags in 2023/24, a 44% increase in volume and 36% increase in value year-over-year, illustrating growth but also susceptibility to external shocks such as climate or political instability.

Top export markets in order of volume are: Germany, Saudi Arabia, Belgium, the United States, South Korea and Japan.

The United States accounted for 7% of exports by volume in 2023/24.
Roasted coffee exports tripled to over 27,000 bags in 2023/24, showing early success in value-added investments.

The report did not specifically speculate on how the new European deforestation law (EUDR) may affect exports in the coming year.
☕ Domestic Consumption
Domestic consumption is forecast at 3.7 million bags, up from 3.6 million in 2024/25.

Per capita consumption is approximately 2.3 kilograms, supported by Ethiopia’s strong coffee tradition, increased urbanization and rising interest among youth.

Domestic markets often compete with export markets for high-quality arabica, helping support internal pricing.

🏷️ Prices, Imports and Stocks
Export prices surged from 270–280 cents per pound in mid-2024 to 423 cents per pound by April 2025 due to tighter global supply.

The arabica “C” market jumped from 216 to 400.75 cents per pound over the same period, driven by adverse weather in Brazil and Vietnam.

Ending stocks are forecast at 140,000 bags, up from 80,000 in 2024/25, held primarily by exporters and cooperatives.

📣 Policy and Strategy
Ethiopia’s Comprehensive Coffee Development Strategy (2019–2033) targets $4 billion in annual export earnings and aims to make the country the second-largest coffee exporter globally by 2033.

A minimum export price policy, adjusted weekly, links domestic export values to international trends to curb informal trade.

Recent reforms include allowing foreign investors to export raw coffee and moving contract registration oversight to the Ethiopian Coffee and Tea Authority.

Banks can now issue export permits, and contract registration is no longer limited to the Ethiopian Commodity Exchange.

25/05/2025

Brewed with Purpose | Rooted in Heritage
This week, let your journey be like a great cup of Ethiopian coffee bold, rich, and full of character.

Every bean tells a story of resilience, tradition, and growth just like you.

Stay grounded. Keep rising. Make your mark.
Whether you’re chasing dreams or chasing deadlines, fuel it with intention and a cup of excellence.