Vang Vieng

We are now in a place called vang vieng, which takes pride in it’s tubing business and sells t-shirts stamped with ‘tubing-vang vieng’ on them and i bet some say  ‘Itubing @ vang vieng‘. What is tubing? Well,  in vang vieng it’s basically: 1: Float down to bar in jumbo  rubber ring. 2: Float down to all other bars. 3: Go through awsome rapids. 4: Get to the end. 5: deposit tube. Also in vang vieng you don’t get sweetmilk coffee.  Our hotel has an old and fatally (probably) ill pet dog who absoloutly loathes and despises me when i notice him.

Coffee Beans!!!

I am doing this post rather irately in a coffee shop known as true coffee and have just read an article called ‘From The Earth to the cup’. Here it is.

Growing the coffee

Coffee is grown at altitudes of 800-1500 meters above sea level.

The coffee cherries take approx 6-8 months to grow to the diameter of around 1.5cm. (at which time they will be ready to harvest.)

The harvester will hand-pick only the ripest cherries by looking at their color.

The ripe cherries will then be washed and skinned until all skin and pulp is cleanly removed from what is now a coffee bean and was a cherry.

The beans will then be left to completely sun dry on a patio.

After the final stage of hulling they are roasted to create the coffee beans you know.

So, now you know how coffee beans are made.