Introduction of fine coffee producing areas in Africa-- painstaking finishing

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When it comes to Africa, people's first impressions are: desert, drought, tribe, poverty, mystery and so on. Because of its climatic environment, it has become a paradise for the growth of coffee trees. Today, the editor will share with you some important coffee producing countries in Africa.

"coffee belt" and "coffee output"

Coffee production is mostly located between the Tropic of Cancer, 25 degrees north of the tropical or subtropical equator and 30 degrees south of the equator. An area with an annual average temperature of 16-25 degrees Celsius, no Frosts Descent and rainfall of 1600-2000 mm. At present, coffee is mainly produced in more than 70 countries, most of which are located in areas with an altitude of 300,400m, and coffee trees are sometimes planted on highlands at an altitude of 2000-2500 meters, but those planted on hillsides above 1500 meters above sea level have better quality.

Coffee trees grow in tropical or subtropical agricultural gardens centered around the equator and called coffee belts.

In terms of production, Central and South America accounts for about 60 per cent of the world's coffee production, Africa and Arabia account for about 20 per cent, and the remaining 20 per cent are distributed in Asian countries and islands.

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African coffee

Flavor characteristics: charming acidity

As the birthplace of coffee, African coffee plays an important role in the whole coffee industry. Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.

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Ethiopia

Ethiopia, which is located in a country full of wonders, is the source of all the Arabica coffee we have never drunk.

The recorded historical evidence of coffee in Ethiopia can be traced back to the 4th-5th century AD, when coffee spread to Yemen in the Arabian Peninsula as people fought and migrated because of the inter-ethnic war. later, with the rise of the Ottoman Empire and the spread of Islam, Europe began to have cafes and the gradual formation of coffee shop culture, and then Central America began to grow coffee. India and Indonesia in Asia began to grow coffee commercially on a large scale. It took us hundreds of years to reach the third wave of boutique coffee.

Ethiopian coffee originates and spreads.

Originated from Makira primeval forest.

The climate of Ethiopia

Ethiopia's climate is polarized, half of the humid rainforest and half of the Gobi desert.

This is also the reason why coffee cultivation is mainly distributed in the southern tribal states SNNPR and Oromia, Oromia.

The main rainfall season in Ethiopia is 6, 7, 7 and 8 months, and the annual precipitation in the main growing areas of coffee is 1000-2000 mm.

Ethiopia has the coldest weather in December and January, and the hottest in April and May.

The average annual temperature in the main growing areas of coffee is between 15 and 30.

Coffee cultivation in Ethiopia

Since Ethiopia changed the administrative division around 1995, the greatest impact on the coffee area is that the original Sidamo Sidamo province is divided into the new Sidamo Sidama (the original minority), and most of it is classified into the Oromia Oromia state. And Yega Xuefei, which used to belong to Sidamo Province, is now classified as the new Gedeo of Gaidio District. Now there will be a mixture of Ethiopian coffee products in circulation in the market with the names of new and old regions. Here we take the new regional division as the benchmark, combined with the administrative region to understand Ethiopia's coffee growing map.

Ethiopia's coffee cultivation is mainly in the western and southern region, and small farmers account for 90% of the total. Nearly 1.2 million of small farmers make a living by growing coffee, with an average planting area of less than 4 hectares, an average altitude of 1000-2300 meters, a planting density of 1000-1800 coffee trees per hectare, and a yield of nearly 600kg per hectare.

Ethiopia's coffee cultivation is divided into:

● forest coffee forest coffee (8-10%). Coffee trees and other crops coexist in the primeval forest without any manual care, and farmers will pick coffee fruits regularly.

● forest-semi-forest coffee semi-forest coffee (30-35%). The coffee planting area is between the forest and the range of farmers' lives. coffee trees, like forest coffee, are naturally produced varieties. Farmers will manage coffee planting areas and plant other cash crops.

● pastoral coffee garden coffee (50-55%). Coffee trees are planted around farmers' living areas, and most of them are grown by farmers themselves.

● Plantation Coffee plantation coffee (5-6%), large private grower, with more processing facilities and production capacity

Coffee variety

Nearly 2000 coffee varieties have been recorded in Ethiopia (including 1927 native varieties and 128 imported varieties-Note 2).

Depending on the appearance, Esther's coffee variety is "Grand View Garden", which has everything, long, short, thin and fat.

Family tree of Ethiopian native species

Long particles are found in all coffee growing areas in Ethiopia. From the actual proportion seen, there are more long particles in the western Jimma, including Limmu and Kaffa, and less in sidama or yirgacheffe.

Small granule species, the appearance is relatively round, the bean body is very small, mostly between 14-15 orders, this variety should be the most familiar to us. They can often be seen in sidama and yirgacheffe. I have also seen them in a harrar sample, and also in coffee beans sold locally by Jimma. Compared with other regions, sidama, yigracheffe and surrounding arsi, guji have more native varieties of these small grains.

treatment

Ethiopia's coffee processing methods are divided into the following:

● Sunlight is the most traditional treatment method. Harrar area is especially dry and has no water source for washing. All production is sun-treated. Other areas Sidama, Yirgacheffee ,Guji and Jimma also have sun-treated production.

● Washing, compared with the sun on the treatment equipment, water resources, treatment plant environment has higher requirements, but also can be more stable mass production of high-quality coffee, except Harrar production areas have washing treatment methods

● Honey treatment, in the past two years, we have seen the products marked as Kochere honey treatment in the market for six consecutive years. Here, a question mark is put first.

flavor profile

● Wash, citrus fruit, similar to lemon, orange, orange, grapefruit, sweet grapefruit, flavor strength from the more obvious citrus fruit (peel) aroma, to different intensities of fruit acid, from soft small orange, to moderate intensity of orange, and then to the more refreshing lemon and grapefruit acid.

● Sunlight, ripe yellow, red, black fruit fragrance, similar to apricot, peach, cherry, strawberry, cranberry (dry), blueberry (dry), plum, etc., accompanied by different degrees of wine fragrance, such as rum, whiskey, even red wine fragrance (beaujolais)

Esther's coffee grade

The definition of the grade of Essex coffee is complicated.

First of all, the Ethiopian Ministry of Agriculture has a department called Cupping and Liquoring Unit CLU, which is responsible for the quality approval of exported coffee, which includes the very important responsibility of grade definition; CLU existed before ECX.

Before the advent of ECX, for washed coffee, the export grade was G1 and G2; for sun-cured coffee, the export level was G3, G4, G4, G5, which means that the highest level of sun exposure was G3.

After the emergence of ECX, there is a redefinition of classification, and there is no difference in the classification name of washing, while the definition of sunlight appears for the first time G1, which is why Esser's sunburn is G1 and G2, while G3 begins to decrease slowly.

Nine boutique producing areas in Ethiopia

Yejia Xuefei (boutique producing area): 1800m-2000m above sea level | Pastoral coffee system |

Yega Xuefei is affiliated to the Sidamo producing area, which is separated separately because of its unique flavor. In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya. Therefore, Yirgacheffe A, Wenago A, Kochere An and Gelena/AbayaA will be more expensive than B of the same name in the new Yega Sheffield rating system. In addition to washing and tanning, the recently launched semi-washed Yega Xuefei is also worth a try.

Sidamo (boutique producing area): 1400-2200m above sea level | Pastoral coffee system |

The flavor is similar to Yejiaxuefei, Sidamo, which is delicately washed or sunburned, has the same fragrance of flowers and oranges, and is worth as much as Yega Xuefei. The varieties in the two producing areas are similar, with medium-sized beans but also small seeds of dwarf plants, which farmers often sell separately. Common Kurmie, poor disease resistance; Wolisho; tall and strong; Deiga, medium tree shape, these three species are the main force of the boutique tanning series Beloya and Aretha.

Liam (boutique producing area): 1200m to 2000m above sea level | Coffee system in pastoral, forest, semi-forest and planting fields |

The output is relatively small, and it is mainly exported to Europe and the United States, but it is not easy to buy in Taiwan, but it is very popular in Europe and the United States. there are three treatment methods: washing, tanning and semi-washing. Liam's body will be significantly less viscous, and the floral and citrus flavors will be inferior to those of Yegashifi and Sidamo, but with a hint of grass and black sugar, and bright acidity.

Hara (boutique producing area): 1500-2400 m above sea level | Pastoral coffee system |

Hara exclusive sun, is an ancient city in the east, but the city does not grow coffee, the so-called Hara coffee refers to the coffee produced by Haraji high and low in the Great Hara area. As the annual rainfall is only 1000 mm, all of them are treated in the sun. Hala caffeine is famous for its special aroma, which is typical of the early morning flavor in ancient times. she is tied with Yegashifi [double star].

If Hara's defective beans can be picked out, it is easy to drink berry aromas with slightly pleasant fermented aromas. However, due to various factors, the quality of Hara coffee is unstable in recent years, and the grading system is not true, so you must test or try it when you buy it.

Jinma (bulk commercial bean producing area): 1350-1850 m above sea level | Forest / semi-forest system |

Jinma is the capital of Kafa Forest or Kafa province. The English spelling is very messy. Most of the maps are jimma, but the coffee sacks are spelled into Djimmah. This is the largest coffee producing area in Ethiopia, accounting for 1 per cent of exports.

Kafa Forest is famous for its primitive wild varieties. Jinma is the distribution center of Kafa in this area. Farmers are used to picking and transporting the forest to Jinma, and then mixing hundreds of varieties together to sell as commercial beans, resulting in the aroma of many delicious varieties being masked.

Water washing boutique Jinma, although there is no Yega Xuefei orange fragrance and flower rhyme, the taste spectrum is also quite clean, similar to the Central American boutique. Commercial-grade boutique Jinma is very common in Taiwan, and luckily you can buy high-quality and inexpensive Jinma, which can drink the fragrance of lemon peel, which is not inferior to that of Sidamo. Overall, Jinma has a better flavor than Brazil's bulk commercial bean Santos, making it a good medium-to-low-priced formula bean.

Yilu Babo (bulk commercial bean producing area): altitude 1350-1850 | Forest / semi-forest coffee system |

This area is located in the west of Ethiopia, bordering Sudan, and is the most convenient producing area in the west. the complexity of coffee gene is only second to that of Kafa forest, beans are obviously larger than those of Yegashifi and Sidamo, low acidity, good viscosity and balanced flavor. Most of the coffee here is transported to Jinma to be mixed, rarely sold independently.

Jinbi, Liechuti (major commercial bean producing areas): 1500-1800 above sea level | Forest / semi-forest coffee system |

There are sun-washed and water-washed beans in this area, long-bodied beans similar to Hara, and a few boutique grades are quite popular in Europe and the United States. Most of the Hara, known as the poor, has a sour and fruity flavor due to Yilu Babo, with a bright flavor.

Tiebi, Bebeca (bulk commercial bean producing area): 500-1900m above sea level | Pastoral / forest / semi-forest coffee system |

The two producing areas are very close. Tiebi has an enterprise-managed coffee plantation in the north of Bebeca. In recent years, it has promoted the pastoral system and increased farmers' income, with an annual output of about 3000 tons. Both places have wild coffee, the yield is not high, the flavor is very different from Hara and Yega snow coffee, low acidity is the biggest feature, suitable for formula beans, sun and water washing.

Tana Lake (alternative production areas): 1840 meters above sea level | Forest system |

Monastery coffee, the annual output of the surrounding forest coffee is very small, less than 10 tons, in fact, can not be called the producing area, the lake area is full of Orthodox monasteries, churches, religious murals and myths, creating the most "divine" coffee in the world.

European monastic academics opened up a local coffee growing industry, which was later run by coffee communities or cooperatives in villages around the town. There are no special plantations here, and coffee trees are naturally scattered in the forest and countryside. During the harvest season, the Ethiopian Coffee Trading Company goes to town to buy coffee beans collected by farmers.

In addition to the small town of Yega Xuefei, it also includes three by-product areas such as Wenago, Kochere and Gelena/Abaya around it.

Name and introduction of Coffee Cooperative in Ethiopia

Sigiga Cooperative (1600-2500 m)

Production area: Gedeo-Kochere Kochel

Number of members: 1862

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, UTZ Sustainable cultivation, Organic Organic Coffee

Finchewan Cooperative (1450-2000 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 1271

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Konga Conga Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1556

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Hafursa Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1975

Land attribute: red brown soil

Annual output of raw coffee beans: 798000 kg

Average farm size: up to 4 hectares with an annual yield of about 600 kg per hectare

The cooperative has a washing station.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Resa Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 2719

Land attribute: red brown soil

Two sets of coffee processing equipment are available.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Addis Katema Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 891

The cooperative has a washing station.

Land attribute: red brown soil

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Biloya Biloya Cooperative (1600-2500 m)

Production area: Gedeo-Kochere Kochel

Number of members: 1203

Land attribute: red brown soil

Provide two sets of coffee processing equipment

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Worka Waka Cooperative (1650-2700 m)

Production area: Gedeb

Number of members: 305

Land attribute: red brown soil

Annual output of raw coffee beans: 457000 kg

Average farm size: maximum 4 hectares, annual yield of about 699 kg per hectare

The cooperative has all the processing equipment.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Koke Cook Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 828

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, UTZ Sustainable cultivation, Organic Organic Coffee

Hama Cooperative (1600-2500 m)

Production area: Gedeo-Kochere Kochel

Number of members: 1505

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Chichu Cooperative (1410-2000 m)

Production area: Gedeo-Dila

Number of members: 1675

Land attribute: red brown soil

Average farm size: up to 4 hectares, with an annual yield of about 591 kg per hectare

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Michile Cooperative (1410-2000 m)

Production area: Gedeo-Dila

Number of members: 1206

Land attribute: red brown soil

Average farm size: annual yield per hectare is about 592 kg

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, UTZ Sustainable cultivation, Organic Organic Coffee

Hase Haro Cooperative (1450-2000 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 1519

Land attribute: red brown soil

Average farm size: up to 4 hectares, with an annual yield of about 591 kg per hectare

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Dumerso Dumeso Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 246

Land attribute: red brown soil

Two sets of processing equipment can be provided.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Tumticha Cooperative (1410-2000 m)

Production area: Gedeo- Yega Xuefei

Number of members: 960

Land attribute: red brown soil

Two sets of processing equipment can be provided.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Aramo Cooperative (1750-2300 m) (90 + Clinique producing area)

Production area: Gedeo- Yega Xuefei

Number of members: 2254

Land attribute: red brown soil

Two sets of processing equipment can be provided.

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Edido Ediot Cooperative (1750-2300 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1044

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Adame Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 533

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Belekara Cooperative (1000-1400 m)

Production area: Gedeo-Wenago vena fruit

Number of members: 685

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Adado Adado Cooperative (1200-1700 m)

Production area: Sidamo-Bule

Number of members: 1128

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Haru Cooperative (1200-1700 m)

Production area: Gedeo- Yega Xuefei

Number of members: 1187

Land attribute: red brown soil

A set of processing equipment can be provided

Certificate: Fair Trade Fair Trade, Organic Organic Coffee

Representative: [Ethiopia Yega Chuefefen water wash Yega native species Waka WorkaG1]

The distinctive floral, dry and wet aromas all have a strong citrus flavor, with lemon, kumquat and white grape juice in the front, colorful flavor in the middle and sweet and sour citrus in the middle and rear, rich sweetness like soda, and distinct personality. and prominent, very rare to see.

[Ethiopia washes Sidamo G1 honey language]

Obvious wild ginger and bergamot, with notes of blackcurrant, sweet aftertaste of raisins, and overall flavor reminiscent of Earl black tea

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Kenya

Kenyan Coffee, also known as Kenyan Coffee, this boutique coffee has always been loved by many curry friends, and its bright and charming acidity is unstoppable!

Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. People in the coffee industry all think that Kenyan coffee is one of its favorite products because Kenyan coffee contains every feeling we want from a good cup of coffee. Kenyan Coffee became more famous with the sensation of the Hollywood movie OutofAfrica. It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission).

The present situation of coffee in Kenya

Kenyan coffee beans the Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya.

All coffee beans are first acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent to collect coffee samples and distribute them to buyers so that they can determine the price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers a price below the market price.

The best coffee grade is round berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. Auctions are also organized to meet the needs of dispatchers. This kind of auction usually has a small auction volume (3-6 tons each), with samples with the grower's logo for buyers to enjoy. After the auction, the exporters pack according to different flavors, different qualities and the quantity required by the blenders. This provides a great deal of flexibility for the dispatcher. Quality-conscious Germans and Scandinavians are long-term buyers of Kenyan coffee.

Representative: [Kenya washing AA Kraba production area Cabaret hole fish treatment plant]

Strong dry and wet aromas of lemon and plum, shallow baking with floral, lemon and other amazing aromas, such as grapefruit green tea, sweet and sour citrus juice, slightly deeper baking followed by various flavors of honey and covered black plum, while the aftertaste is the pleasing sweet and sour taste of many green tea.

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Burundi

Burundi is located south of the equator in east-central Africa. It is bordered by Rwanda to the north, Tanzania to the east and south, Congo (Kinshasa) to the west, and Lake Tanganyika to the southwest. There are many plateaus and mountains in the territory, most of which are composed of the plateau on the east side of the East African Rift Valley, with an average elevation of 1600 meters above sea level, which is known as the "mountain country". More than half of them are located on the famous Lake Lake Tanganyika. The capital is Bujumbura. The lakeside and river valleys in the west and the savanna climate in the east; the tropical mountain climate in the central and western regions. The annual average temperature is 20-24 ℃, with a maximum of 33 ℃. The heavy rainy season is from March to May, the light rainy season is from October to December, and the other months are dry season.

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan.

Burundian coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, using traditional washing treatment to process coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas.

Representative: [Burundian micro-batch sunburn bourbon species in Kayanza province]

Flavor description: rich aromas of raisins, BlackBerry jam and ripe peaches, while the front is sweet with cranberry, citrus and peach juice, while the rich sweetness of caramel and orange jam is also full of the whole cup of coffee. Sun fermented wine is also very prominent, such as orange wine or peach taste, is definitely a unique Burundian boutique coffee.

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Rwanda

Rwanda is divided into five major coffee producing areas, and the coffee produced in these five regions is slightly different in flavor and taste. Rwandan coffee tastes sour, but it has a lingering aftertaste. "Good coffee is like Chinese tea. It tastes sweet after drinking it." Starbucks, a well-known coffee chain, also imports some of its ingredients from Rwanda.

Coffee cultivation in Rwanda

Rwanda is known as the "country of a thousand hills". It is full of mountains and plateaus, and most areas are tropical plateau climate and savanna climate, which is mild and cool. There are about 33000 hectares of coffee plantations and 500000 people are engaged in the coffee industry. Rwanda is the only country in the world that can fully enjoy the harmony of soil-altitude-climate. Rwanda has unique conditions for growing Arabica coffee. Fertile volcanic soil, adequate rainfall and the right temperature all year round make our coffee taste different.

The beautiful country of thousands of hills Rwanda has a long and rich culture for growing highland coffee, mainly high-quality Arabica coffee. Rwanda accounts for 20% of the total coffee production and is also very popular in the international market. In this unique growing environment, high-quality coffee from Rwanda has a distinctive taste and aroma. According to Karuritwa, marketing and promotion officer of the Rwandan Coffee Association, Rwanda plans to export 3000 tons of coffee this year, further increasing coffee production to meet the increasing market demand. Starbucks, the world's largest coffee and beverage retailer, has also partnered with the Rwandan government to import Rwanda coffee, just as a brown pigeon flies from its cup against the line "Cup of Hope".

Rwandan coffee, like many African countries, is mainly produced by small farmers. During the harvest period, the ripe coffee cherries are collected and sent to the processing station for processing. Mushonyi's winning record is amazing. In addition to winning the COE Excellence Cup in 2010, Mushonyi won the championship in four batches in 2011, 12th, 16th and 28th!!! Every year, farmers gather ripe coffee berries for processing at processing stations, first picking them by hand to ensure that no immature or damaged fruit is mixed in. Then remove the peel, wash and ferment for 12-18 hours under cool and low temperature environment, and clean the adhered pectin in the channel. During the drying process, the members of the processing station will manually turn and carefully care to ensure that the shelled green beans do not lose moisture or dry unevenly in full sunlight until the moisture content stability of the green beans drops to less than 14%.

The flavor of Rwandan coffee

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. In addition to the sweetness of fruit, this coffee also gives people a feeling of freshness, clearness and freshness. Bourbon coffee grown in Rwanda is amazing for its sweet fruit, full-bodied, unrestrained and lingering aftertaste. This coffee has a delicious, citrus sweetness and a deep chocolate color, with red apples, cherries, cinnamon and honey, high sweetness and balance, cinnamon, almonds and chocolate finish.

Representative: [washing bourbon at Musiui treatment Plant in the western province of Rwanda]

Red apples, cherries, cinnamon and honey, high sweetness and balance, cinnamon, almonds, chocolate finish.

five

Yemen

Beans and berries produced in Yemen (Peaberrybean): this coffee bean is smaller and rounder than most coffee beans and looks like peas, sometimes called mocha coffee beans. Mocha beans are similar in shape to Ethiopia's Harrar coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor. Taste carefully, but also can distinguish a little chocolate flavor, so the attempt to add chocolate to coffee is a very natural process of development.

In Yemen, coffee growers plant poplars to provide shade for coffee trees to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. In addition to the Tippika Coffee Tree and the Bourbon Coffee Tree, more than a dozen different coffee species native to Ethiopia are grown in Yemen. Authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world.

Classification of mocha coffee in Yemen

Mokamadali (Mokha Mattari): the most famous coffee market name in the province of Bani Mattar (another word for Bany Mattar) from the western part of the Yemeni capital Sana'a. Coffee is produced at high altitude, usually with a good aroma of red wine, dry fruit, thick taste, deep-roasted and often bitter sweet chocolate. Good quality Madali beans are small in shape, with sweet wine and moderate ripe fruit fermentation flavor of raw beans. Always the winner because of the more obvious Yemeni style.

Mokha San'ani: a widespread market name for coffee from some growing areas west of the Yemeni capital Sana'a. It is a mixture of beans from tens of thousands of small farms on the hillside near the capital San'a (left, Sana'a, Yemen). Planted at a slightly lower altitude than Madali, generally speaking, it tastes thinner and less acidic, but it has a good fruit flavor and often has better ripe fruit and wild game than Madali. According to my experience, the quality of Sanani varies greatly in recent years, and sometimes there are inferior goods with flat flavor, fishy smell and excessive fermented flavor. Careful cup testing and selection is a must for coffee makers to do their homework and must not be lazy.

Mokha Ismaili: one of the traditional ancient tree species, a market name for famous coffee from central Yemen, is also described as a plant classification of traditional Yemeni coffee with high beverage quality. Planted at a high altitude of more than 6500 feet, the beans are characterized by a more round shape, smaller beans than Madali, thick taste and high complexity. In general, they often outperform Madali. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is no longer cheap). The high-quality Mokayishi Mary is produced in Hirazi (although it is famous as Bani Matar, it is the best-known local reputation in Yemen). The highest elevation in Hirazi is 8000 feet.

Mokha Rimi: produced in the Djebel Remi (also known as Raimi, Rayma) area, the quality is similar to that of Shannani, which is usually slightly fermented, occasionally with surprisingly strong sweet aromas of raisins, and when roasted properly, the coffee beans smell like opening a full-bodied bottle of jam.

Mokha Yafeh: produced in the southern Yemeni province of Yafeh (also known as Yaffe), it belongs to the uncommon Yemenmoka. It is the only "southern flavor" in Yemen, and its production is small. Almost all of it is sold to the neighboring United Arab Principality, and it is rarely seen in the international boutique coffee market.

Arabian mocha: a coffee of single origin in the mountains of Yemen from the southwestern tip of the Arabian Peninsula bordering the Red Sea. The best cultivated coffee in the world is famous for its high viscosity and special acidity of rich wine.

The Yemeni mocha has achieved different genres according to the planting areas, such as the chocolate and sour taste of the MATTARI mocha, and the rough and fragrant taste of the SANANI mocha.

The characteristics of Yemeni coffee

Despite the high quality and smooth aroma of Yemeni coffee, there is something unsatisfactory, that is, the quality can not be continuously guaranteed, and the classification of its coffee beans is uncertain. Traditionally, the best coffee beans in Yemen come from Mattari, followed by Sharki, followed by Sanani. These coffee beans are low in caffeine. Deep-roasted Yemeni coffee often shows a chocolate-like bitter sweet flavor, affecting today's fancy coffee seasoned with chocolate sauce is also known as the word "mocha". Yemeni coffee has the most unique, rich and fascinating complex smell in the world: red wine, wild game, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spices, log and even chocolate. you can see a variety of adjectives used in Yemenmoka. Just as there are many meanings of mocha, there are various spellings of mocha in English: Moka, Moca and Mocca are all common spellings, and there are as many as four local spellings on sacks and documents of Yemeni coffee: "Mokha", "Makha", "Morkha" and "Mukha", which all have the same meaning.

six

Tanzania

Source of Tanzanian beans: in 1898, bourbon coffee was introduced by Catholic priests to the Kilimanjaro region of Tanzania. Then the Kent species was introduced in 1920. Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Coffee varieties:

70% of Arabica is planted between 1000 and 2500 meters.

30% of Robusta is planted between 800 and 900 meters.

3 major planting areas:

North: harvest season 1 and 2: July-December

West: March and 4 harvest season: may-October

South: may and June harvest season: July-December

The total planting area is about 250000 hectares.

The taste of coffee:

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. Many people like to compare Tanzanian coffee with his neighbor Kenya. Compared with Kenyan high-quality coffee beans, Tanzanian coffee has less bright acidity, softer beauty and more sweetness. The strong smell of red wine is also a characteristic of Tanzania.

Mount Mt Kilimanjaro, the highest peak in Africa, stands in the northeast of Tanzania, known as Trusteeship after World War I. it was once under British colonial rule and became independent in 1964. Bourbon strain coffee was first introduced and planted in 1893, raw beans were mainly treated with water washing, and high-quality high-altitude Tanzanian coffee was of good quality, just like Kenya has active and bright acid performance.

The coffee producing areas of Tanzania are Moshi, Mbeya and other producing areas around the foothills of Kilimanjaro in the north, and the Songea-Ruvuma area where the Ruvuma river flows to the south. The style is slightly different due to the different growth topography. The coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruit aromas, which is different from that in the north near Mount Mt Kilimanjaro.

Mount Kilimanjaro is in the northeast of Tanzania, the largest coffee producing area in Tanzania, which accounts for 75%. In general, coffee beans in Tanzania have extraordinary quality. The important producing areas are in the mountains near Kenya in the north. Coffee farmers grow coffee 85% of the total, while local coffee farmers grow coffee at an altitude of 1300-2000m. Its coffee flavor is different from that of neighboring Ethiopia and Kenya. It has two national characteristics, thick body, good fruit and flower aroma, so it is worth a try.

Northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the fertile volcanic soil, giving it a mineral water-like sweetness.

Southern coffee has a rich floral aroma and a smooth taste with elegant fruit acids.

Coffee growing area in Africa-Tanzania coffee is produced in the fertile Great Rift Valley of East Africa and is an outstanding representative of the quality coffee from this region. Its refreshing acidity and medium body complement sweet citrus and floral aromas.

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Africa is very large, and the beans produced in many producing areas are very good. Due to the lack of space, it is impossible to introduce them all. If there is any impropriety, please point out.

Please follow the coffee shop to taste the beans, so that you can taste the best and richest coffee in the world.