The harvesting of coffee beans is a huge industry. Coffee is second only to oil as a worldwide commodity.

Though there are dozens of bean varieties, the plants fall into two main classes: the arabica, first cultivated on the Arabian Peninsula, and the robusta which contains about twice the caffeine.

The fruit is not of any interest to coffee growers. It simply serves as a protective home to the valuable seed, or bean, that it holds inside. This beans is the start for the over 400 millions cups of coffee made worldwide on a daily basis.

The beans come in two main varieties, green and red, with the latter - with its higher aromatic oil and lower acid content - used to produce the finer coffees. Hence one of the most important stages in the life cycle of bean to shelf is the picking.

Must of the fruit is hand picked. This is a slow process. But it requires skill to be able to correctly distinguish between the beans picked and separate the red from the green.

After the fruit it is soaked and scoured to remove the beans from its center. After being removed the beans are cleaned to remove any excess fruit. The beans are then laid out on the ground to dry in the sun until almost all moisture from the bean is evaporated away.

Once dried the beans are separated. Some of this work is still done by hand, though machines are now more prevalent to do this part of the job. Once sorted, some beans are allowed to age from between 3 to 8 years, to be used later to make special types of coffees. Others are set aside to be roasted within the same year picked.

During the 400-degree Fahrenheit roasting the beans expand to about twice their dry size, crack and change color from green to brown as oil in the interior is released. It's this oil that gives the different coffees their basic flavor.

Once roasted the bags must be allowed to stand so that the carbon dioxide that they produce can dissipate. Roasting is done to different degrees to produce different flavors of coffees. Kenya and Java have a technique of lightly roasting their beans and this gives their coffee bean a unique flavor.

From its origins over two thousand years ago, coffee bean processing has grown to a worldwide market whose output as a commodity has a dollar value second only to petroleum.

The variety of coffee beans is staggering, but they have classified into 2 main types the arabica and the robusta. The arabica gets it name from its original home, the Arabian Peninsula. The robusta is different because it has a high caffeine content.

The fruit is not of any interest to coffee growers. It simply serves as a protective home to the valuable seed, or bean, that it holds inside. This beans is the start for the over 400 millions cups of coffee made worldwide on a daily basis.

The beans come in two main varieties, green and red, with the latter - with its higher aromatic oil and lower acid content - used to produce the finer coffees. Hence one of the most important stages in the life cycle of bean to shelf is the picking.

Since most beans are hand picked by laborers, at the rate of a few baskets per day, separating the red and green is a valued skill and has a large effect on the final product.

After the fruit it is soaked and scoured to remove the beans from its center. After being removed the beans are cleaned to remove any excess fruit. The beans are then laid out on the ground to dry in the sun until almost all moisture from the bean is evaporated away.

Once dried the beans are separated. Some of this work is still done by hand, though machines are now more prevalent to do this part of the job. Once sorted, some beans are allowed to age from between 3 to 8 years, to be used later to make special types of coffees. Others are set aside to be roasted within the same year picked.

The oil that is contained within the beans gives them their unique flavor and aroma. This oil is released during the roasting process where the beans reach up to 400F and burst to release the inner flavor.

Once roasted the bags must be allowed to stand so that the carbon dioxide that they produce can dissipate. Roasting is done to different degrees to produce different flavors of coffees. Kenya and Java have a technique of lightly roasting their beans and this gives their coffee bean a unique flavor.

There is a wide assortment of coffee and coffee beans around the world. The pleasure is in trying to sample all of them.

Tolima, Columbia is home of the La Esperanza, one of the finest and most well known coffees in the world. Its rich aroma and deep flavor are compliments of it being grown at such high altitudes. The perfect blend of flavors unpredictable for their compatibility makes it a top choice.

Of course, the world's second largest producer has much more to offer. The Supremo makes a complex brew with vanilla notes and hints of semi-sweet chocolate. Be sure to drink hot, as it fades fast.

Hopping over to Hawaii, the hand-picked Kona comes in both medium and dark roast. The latter has a very light acid with the medium making for slightly more. But the espresso roast remains a favorite, where the minimally acidic, dark and strong character really shines.

For those who like the sharp taste in their coffee, the Tanzanian Peaberry found on the slopes of Mt. Kilimanjaro in Africa may be the choice for you. This is a very unique bean, not only because of its taste but also its appearance. It is a single oval more acidic than some beans which lends to its sharp flavor. Those who come to climb the famous M. Kilimanjaro can enjoy not only her sights but also her produce.

And while there, take a side jaunt to the legendary home of coffee - Ethiopia. The Yirgacheffe region is home to a citrusy brew that combines ginger, orange peel and lemon that's both tart and chocolaty.

The Jumboors and the Monsoon Malabar are two types of beans found in India. The latter delivers you the sweet flavor of apricot while the former has a raisin flavor as its sweetener. The environment of these beans gives them their uniqueness that must be sampled to be appreciated.

Where can you find a warm soothing coffee that offers the soothing flavor of jasmine with the sweet flavor of cherry? Try the Lake Toba region of Sumatra, Indonesia. The beans grown in this region produce a light brew sharp with flavor.

Before leaving Indonesia satisfy your spicy craving. Head north to the territory where they add a touch of cedar and a bit of citrus to their coffee to make it something divine.

Robusta from Lampung, Vietnam adds to the variety. The method used to prepare these beans gives each cup a strong bite and rivals the sharp flavor of the Arabica blends.

This has almost become the case with types of coffee. There are so many wonderful varieties out there to try. But who can remember them all? We may not remember the names but we will not quickly forget the taste. Let's consider some uniquely names creations.

The Frappe is one ??" not spelled the way it sounds, the e is silent. Espresso with milk and sugar added and poured over ice. To make it interesting add a bit of crme de cacao and brandy. This is really a refreshing drink.

The counterpart to the innocent Frappe is the wicked Cappuccino Borgia, named for the famed poisoner. You'll just die for one of these quarter-cup peeled orange, one and a half cup chocolate ice cream dreams. Add also six tablespoons of orange juice and a quarter-cup milk to an espresso, blend and start speaking 15th century Italian.

Re-enter the 21st century and jet to the Caribbean for a Calypso Cooler. A cup of chilled, extra strength coffee gets subjected to a couple of ripe bananas and two cups of coffee ice cream. Add four tablespoons of rum and lose your luggage.

Lets go Latin with the Caffee Zabaglone. This starts with an Italian coffee blend, dark roast. Take cup of Marsala; add 1 cup of sugar 4 eggs and a sprinkle of salt. Blend these together and heat until it is think. Then pour it over your Italian blend cooled to room temperature. This is one cup of coffee sure to wake you up.

Back to the silent letters, lets try a Mardi Gras (silent s). A good American coffee blend to which you add eggnog and bourbon and cup of heavy cream. That will have you dancing in the street.

Cardamom Kaffee is a Scandinavian drink. It is a dark strong drink with a flavor borrowed from Turkey but perfected in this excellent blend. This Scandinavian recipe is a must try.

In your microwave heat the mixture of 1/8 cup of cognac 2 tsp of curacao and 2 tsp of sugar along with a cardamon pod which you have opened to remove the seeds. Heat for only 10 seconds and the put a match to it. Add your coffee and prepare yourself for something different!

Hats off to the creators of these wonderful coffee blends. Their inventions may not be saving the world but they sure are making it a more enjoyable place. There has been some amazing creativity shown with coffee. Our taste buds are forever grateful.

True coffee afficionados always drink their coffee straight, right? Wrong! There are, if anything, more blends and flavorings of coffee than there are of wine. Cast off your confines and let loose with the 101 different ways to enjoy nature's gift.

Coffee beans have been mixed and blended to create an innumerable variety of brews. Beans from one side of the world are blended with those from the opposite side both offering their unique flavor and when combined make for a delicious brew.

For example you can mix Indonesian beans with those from Columbia and the result will be a dark brew with in incomparable body and flavor. And these are not the only two countries that together create a great blend of coffee. Again, the possibilities are endless.

Mixing beans is not the only way to add variety. Many flavors can be added to coffee to make the ordinary extraordinary. The choices are endless chocolate, french vanilla, almond, and much more. Experiment a little to see what flavor you prefer.

When it comes to making a mocha, the variety of chocolates matches the different options of bean. A Yemeni with a touch of dark chocolate, melted and stirred well, will enhance an already wonderful foreign blend. Or, for those days when lighter is better, try an American roast with a bit of Ghiradelli milk chocolate. Yum.

Another way to add variety to the already endless variety of coffees available is to add liqueurs to your coffee. You will be delighted how this flavor will change your morning java into your evening friend.

When you a bit of fruit to your coffee and liquor you no longer have a beverage but a dessert that you can indulge in. Think of the flavors you can mix pears and apricots, Amaretto and chocolate. Imagine the relaxing pick me up you will get from this cup of coffee.

Cocoa and coffee is a traditional favorite for those who like their coffee cut. Even here the choices are not limited. Cold or hot, Mexican coffee and cocoa bean partners can pair up to make for a taste treat in summer or winter.

And the innovators of coffee confection don't stop there. The more audacious have gone so far as to offer a frozen cappuccino that wakes up the sleepy on a warm day. For added zing, try mixing with a chocolate mint flavoring.

This has almost become the case with types of coffee. There are so many wonderful varieties out there to try. But who can remember them all? We may not remember the names but we will not quickly forget the taste. Let's consider some uniquely names creations.

The Frappe is one ??" not spelled the way it sounds, the e is silent. Espresso with milk and sugar added and poured over ice. To make it interesting add a bit of crme de cacao and brandy. This is really a refreshing drink.

The counterpart to the innocent Frappe is the wicked Cappuccino Borgia, named for the famed poisoner. You'll just die for one of these quarter-cup peeled orange, one and a half cup chocolate ice cream dreams. Add also six tablespoons of orange juice and a quarter-cup milk to an espresso, blend and start speaking 15th century Italian.

Another sweet drink with an interesting name is the Calypso Cooler. You sweeten a rich cup of coffee with 2 cups of coffee ice cream and a few bananas. Add to that about 4 tbsp of rum and you're ready to dance.

Lets go Latin with the Caffee Zabaglone. This starts with an Italian coffee blend, dark roast. Take cup of Marsala; add 1 cup of sugar 4 eggs and a sprinkle of salt. Blend these together and heat until it is think. Then pour it over your Italian blend cooled to room temperature. This is one cup of coffee sure to wake you up.

But the ancestors of Rome have nothing on those of France in modern New Orleans. Add double strength American roast to a half-cup each of heavy cream, eggnog and bourbon and you have a Mardi Gras, with a silent 's'. Too bad the crowd isn't silent - it's 4 a.m. and I'm trying to sleep.

Cardamom Kaffee is a Scandinavian drink. It is a dark strong drink with a flavor borrowed from Turkey but perfected in this excellent blend. This Scandinavian recipe is a must try.

In your microwave heat the mixture of 1/8 cup of cognac 2 tsp of curacao and 2 tsp of sugar along with a cardamon pod which you have opened to remove the seeds. Heat for only 10 seconds and the put a match to it. Add your coffee and prepare yourself for something different!

Despite all the names, I have to give credit to the many creative inventors of all those different mixtures. They may not have invented huge bombs, but their products sure do give you a jolt!