Get Your Fix!

Fresh Roasted 100% Organically grown Arabica coffee has many components and is a powerful drug (I am not just talking about caffeine here) that acts upon human consciousness (our thoughts).

But you have to know how to use it correctly for it to be in its most potent form. When properly treated and prepared it is more powerful than other illegal substances, but you have to consume it quick because its quality deteriorates rapidly, and it is best made in small batches.

The coffee tree needs the right tropical climate to grow naturally and organically. Great care must be taken in the picking, harvesting, and processing. It is also very important to use the right dosage for maximal effect which is different for each individual.  Luckily… for me… this drug, Coffea Arabica, is legal in Indonesia and throughout the world, but this was not always the case. Soon after it was first discovered it was made illegal from fearful authorities because it was recognized that its effects upon human consciousness was assisting free thinkers, innovators, and intellectuals. They had access to this substance in its pure high potency state… unlike the form that is most widely used today. However, there are a few of us who are bringing back the original pure potent form and turning on our friends and neighbors to its powerful effects.

What other substances are in fresh roasted Arabica coffee besides caffeine?

I am not a scientist and do not yet have the laboratory facility available to do my own tests, although this is something I am very interested in doing… but I can tell you this. In the roasting process there are more than 1,000 different chemical components that are created. Many of these are in the form of gases and start leaving the porous coffee bean right after being roasted and created. 40% of these gases have already left the coffee bean just 24 hours after roasting, and roughly 6 days later all of these substances have disappeared thus allowing oxygen into the porous bean causing oxidation to occur (think of cutting open an apple and watching it quickly turn brown). There are still substances left after 1 week, caffeine being the most prevalent and strongest.

How can you tell that the substances that have left are beneficial for the human brain and body?

By tasting and feeling the effects of the fresh roasted coffee as compared to less fresh roasted and even more dramatic to old, stale, dead coffee that is in the supermarkets in their slick looking vacuum sealed bags. I, and many others who roast their own coffee at home, have been doing these taste tests for years and can taste and feel the difference.

Arabica vs Robusta

The two major types of coffee, Arabica and Robusta, are related but very different. Robusta, which has twice the caffeine and, in my experience, gives a very different buzz in the brain and body; jittery, scattered focus, energy overload, is a heartier crop that is easier to grow, store, and is much less expensive (about 1/2 the price of Arabica making it the economical choice for many). Arabica Coffee has many benefits that help me to focus my thoughts and attention, gives me an energy boost, and the general feeling of being ready and eager to create my life experience.  Arabica Coffee is the most commonly used drug in the world, used by hundreds of millions of people every day. Out of that total, I would venture to guess that less than 1/10 of 1% is consumed in its high potency state. It is, has been, and will continue to be, my mission to change that statistic and gradually increase that percentage.

I have seen the word “Peaberry” used when describing coffee, what is a Peaberry?

Each coffee cherry has either 1 or 2 seeds inside of it. If it has 2 seeds it is called a female, and if it has just one seed it is called a male, or peaberry. Identifying them as male or female is just for the purpose of making a distinction between the two, there is no biological purpose in that distinction. Only 5 – 10% of the cherries have just 1 seed in a normal Arabica coffee crop. The shape of the peaberry is slightly smaller and rounder than its 2 seeded counterpart and must be sorted and roasted separately. This requires an enormous amount of physical labor in order to separate enough peaberries to roast a small batch. For that reason the price of the peaberry is double that of the unsorted Arabica coffee crop. But itʼs potency can be readily noticed through its taste and felt in the mind and body.

This article originally written for Yogi Times Magazine, October 2, 2013.

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