Do you understand so many varieties and places of origin?

In the world of bulk trade, in addition to our common varieties such as soybeans, steel, crude oil and non-ferrous metals, there are also many varieties that are not often heard of, but the trade volume is also very large, such as cocoa, coffee and so on.

The word "coffee" comes from the Greek word "Kaweh", which means "strength and passion". Coffee tree is a small evergreen tree of Rubiaceae. Coffee for daily consumption is made from coffee beans combined with various cooking utensils, and coffee beans refer to the nuts in the fruit of coffee trees, which are then roasted by appropriate roasting methods. All over the world, people like drinking coffee more and more. The "coffee culture" that follows is full of every moment of life. No matter at home, in the office, or on various social occasions, people are tasting coffee, which is gradually associated with fashion and modern life.

Coffee trees are native to the highlands of southwestern Ethiopia in Africa. It is said that more than a thousand years ago, a shepherd found that the sheep had eaten a kind of plant, became very excited and lively, and then discovered coffee. It is also said that a coffee forest was accidentally destroyed by a wildfire, and the smell of barbecue coffee attracted the attention of surrounding residents.

Local aborigines often grind the fruit of the coffee tree and knead it with animal fat to make many ball-shaped balls. These indigenous tribes use these coffee balls as precious food for soldiers who are about to go out to battle. It was not until around the 11th century that people began to use boiled coffee as a drink.

In the 13th century, Ethiopian troops invaded Yemen and brought coffee to the Arab world. Because the Islamic doctrine forbids people to drink alcohol, some religious people think that this kind of drink stimulates the nerves and violates the doctrine. Coffee shops were banned and closed for a time, but the Egyptian sultan thought that coffee was not against the doctrine, so the ban was lifted. Coffee drinks quickly became popular in the Arab region. The word coffee Coffee, which comes from the Arabic Qahwa, which means "plant drink", later spread to Turkey and became the source of the word in European languages. The method of growing and making coffee has also been continuously improved and perfected by the Arabs.

The cultivation and production of coffee in the 17th century has always been monopolized by Arabs. At that time, it was mainly used in medicine and religion, and doctors and monks admitted that coffee had the effects of refreshing, awakening, strengthening the stomach, strengthening the body and stopping bleeding. The use of coffee was documented at the beginning of the 15th century and was integrated into religious ceremonies during this period. At the same time, it also appeared in the folk as a daily drink. Because drinking was strictly forbidden in Islam, coffee became a very important social drink at that time.

In 1570, when the Turkish army besieged Vienna and failed to retreat, a bag of black seeds was found in the Turkish army's barracks. No one knew what it was. A Polish man who had lived in Turkey took the bag of coffee and opened his first coffee shop in Vienna. At the end of the 16th century, coffee began to spread into Europe on a large scale through Italy in the name of "Islamic wine". It is said that at that time, some Catholics thought coffee was a "devil's drink" and encouraged Pope Clemon VIII to ban it, but after the pope tasted it, he thought it was drinkable and blessed it, so coffee became more and more popular in Europe.

At first, coffee was expensive in Europe. Only aristocrats could drink coffee, and coffee was even called "black gold". Until 1690, a Dutch captain sailed to Yemen and got some coffee seedlings, which were successfully planted in Indonesia. In 1727, the wife of a diplomat in Dutch Guiana gave some coffee seeds to a Spaniard in Brazil, where he planted them with good results. The climate in Brazil is very suitable for coffee growth, and coffee has spread rapidly in South America since then. Coffee, which has fallen in price due to mass production, began to become an important drink for Europeans.

Coffee used to be a dangerous variety in China's futures market, which was more than 20 years ago.

At that time, the first time Hainan coffee attracted people's attention was the empty market of the 9605 contract. As early as in early 1996, the main bulls began to build multiple orders around 2700 yuan, plotting to force the short market. In early March, the main force of the bulls, market prices forced to break through the consolidation area, a majestic rally began. On May 6th, in just two months, 9605 coffee hit a sky-high price of 4221 yuan per kilogram. As the 9605 contract is a delivery month, the market price rose sharply and never fell again. Under the pressure of bulls, speculative bears want to cry without tears, so they can only cut positions at a high level, resulting in heavy losses.

In the 9605 contract market, the main bulls took over some of the about 170000 tons of coffee imported from abroad by short sellers. Later, for a period of time, 9607 coffee fluctuated sharply between 3000 yuan and 3400 yuan for two or three months, when the original bullish main force suddenly turned the muzzle into a short, and launched a very tragic slump under the pretext of firm pressure. The price of 9607 contracts fell from more than 3300 yuan to around 1800 yuan in more than 10 trading days. The market moves from one extreme to the other.

The coffee market fluctuates so much that speculators will lose a lot if they misjudge the direction, even if the amount of money invested is very small. Bolder speculators have slightly heavier positions, and if they go in the wrong direction, the margin in their accounts will often be wiped out within a few days, and even owe huge debts to futures brokers.

In the famous book "A Dream in Ten years", the case of Guild Coffee was recorded in detail.

But today, instead of taking you to relive the bloody battle, poker investors want to select 25 representative coffee producers from more than 50 major coffee producing areas around the world to introduce local varieties and customs.

In addition to a cup of coffee in my spare time, it is also interesting to have an overview of the origin of these magical seeds.

I. Costa Rican coffee

Full particles, ideal acidity, unique and strong fragrance

Tarrazu in Costa Rica is one of the major coffee producing areas in the world. The coffee produced is light and pure in flavor and pleasant in aroma. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Coffee was introduced into Costa Rica from Cuba in 1729 and today its coffee industry is one of the most well-organized industries in the world with a yield of 1700 kg per hectare.

Costa Rica, with a population of only 3.5 million, has 400 million coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica has also benefited from the establishment of the Central American Institute for Agricultural Research (Turrialba of the Central American Agricultural Research Institute, referred to as IAAC) in Tarasu, which is an important international research centre.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor.

In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

Located in the south of the country's capital, San Jos é, Tarasu is one of the most valued coffee growers in the country. LaMinitaTarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called LaMinita, which is owned by the last three generations of the Mc Alpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But Tarasu Latin America coffee is grown without artificial fertilizers or insecticides, and its harvesting and selection are done by hand, in order to avoid some damage to coffee beans caused by air spray selection.

Other coffees worth mentioning are Juan Vinas,PR, H.Tournon, Windmill, SHB, Montebello and Ssnta Rosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the Poas Volcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world.

The country's coffee industry, originally controlled by the Costa Rican coffee industry company (Institutodel Caf é de Costa Rica, ICAFE), has been taken over by the official coffee committee (Oficinadel Caf é). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

II. Cuban coffee

It would be a pity if the country that produces cigars does not have the best coffee to match it.

The best coffee in Cuba (Cuba) is Turquino or Extra Turquino. Tujino is a coffee grade, not a place name, just like Blue Mountain. This coffee has a pure flavor and moderate granules, and because it is grown at lower elevations, its acidity is lower than that of many coffees grown in Central America.

If not affected by the political climate, there is no doubt that Cuba will become an important supplier of coffee to the United States and Japan.

III. Dominica

Delicious, sweet, full-grained coffee the Dominican Republic (Dominican Republic) is next to Haiti, and both own the island of Hispaniola (Hispaniola). Like its neighbours, the Dominican Republic had a history of revolution and poverty, but now it has democratic elections and the country is relatively stable.

Coffee was grown in the Dominican Republic in the early 18th century and is best produced in the Barahona region of the southwest, but Juncalito and Ocoa also produce a fine coffee, Santo Domingo coffee, which is characterized by freshness and elegance, fullness, excellent acidity and pleasant aroma, so it is worth it. Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality.

IV. El Salvador

Unique, mild-tasting coffee. ElSalvador is one of the small countries in Central America with a dense population. The flavor of its coffee is characterized by excellent balance. Today, this coffee accounts for 40% of the country's exports. 35% of the extra hard beans of the best coffee are exported to Germany from January to March.

In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900kg per hectare today.

In addition, the government imposed an additional 15% tariff on exported coffee in 1986, that is, an additional 15% in addition to the existing 30% tax. Taxes, together with unfavorable exchange rates, have greatly reduced the export of coffee and the quality of coffee. The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agriculture, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.

In Cuscacbapa, El Salvador, packaged coffee beans are about to be exported to El Salvador. Coffee from El Salvador is a specialty of Central America, where it is light, aromatic, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (Aztec Mayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America).

Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained when the aroma is not too strong.

5. Guadeloupe

Good coffee production has been affected by natural disasters this group of islands in the Caribbean used to be an important producer of coffee. In 1789, more than 1 million coffee trees on 500 hectares of land produced 4000 tons. Today, only 150 hectares of land is used to grow coffee. This decline can be attributed to the increase in sugar cane and banana production and the destruction of coffee trees by Hurricane HurricaneInes in 1996. Political reasons include the redistribution of land from 1962 to 1965, which resulted in huge losses in coffee production. Coffee cultivation takes more man-hours and more money than bananas and sugar cane.

Guadeloupe used to be the best producer of coffee, but now it is no longer exported. Bonifieur is rated as the best quality coffee in the area, a name that used to be proud of in coffee history.

VI. Guatemala

The extra-hard coffee beans here are full-grained, delicious and balanced, and the coffee made with them is pure and rich. Guatemala coffee once enjoyed a reputation as the best quality coffee in the world, but its quality also declined for a time. What is gratifying, however, is that its reputation is gradually being restored.

In 1750, Father Jesuit introduced coffee trees to Guatemala, where the coffee industry was developed by German colonization at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. Here, the slopes of Sierra Madre volcano provide ideal conditions for growing high-quality coffee beans, and coffee growing at high altitudes is full of vitality. Compared with other kinds of coffee, tasters prefer this mixed flavor coffee with spicy flavor.

The extra-hard coffee beans here are a rare good coffee with full grains, delicious taste and balanced acidity. In addition, Guatemala has attracted a lot of attention because of its giant coffee beans. The coffee industry, which once boomed the country, still dominates the national economy. Unfortunately, the domestic political situation is not good for coffee growers. High output is usually a sign of a country's overall economic prosperity.

However, coffee production in Guatemala has declined relatively, at 700kg per hectare, while that in El Salvador is 900kg per hectare and that in Costa Rica is even more astonishing, at 1700 kg per hectare. The export of Guatemalan coffee is controlled by private companies, but the National Coffee Council (Asociacion Nacionalde Cafe) controls other sectors of the coffee industry. At present, some of the best quality coffee from Guatemala is exported to Japan, where each cup of coffee sells for $3 to $4. Most small-scale producers are descended from the Mayans (Mayan), who like to call cups local people.

Currently, they are also benefiting from a U.S.-funded project, known locally as The Project, which plans to invest $2.5 million to encourage the opening of small, high-quality coffee plantations. The main areas rich in high-quality coffee in Guatemala are Lake Attilan (Lake Atitlan) and Huehuentenango.

The purpose of the project is to help restore the vicious circle of high yield and low quality that has plagued the world coffee industry. For example, Bourbon trees grow taller and produce fewer beans than the new dwarf trees, and although they all belong to Arabica coffee varieties, bourbon trees produce better beans and are more popular with gourmets. The project also hopes to encourage local producers to process their own coffee beans, as most coffee fruits are now sold to middlemen, and if coffee processing can be done in local factories, its value and even quality may be improved.

Antigua (Antigua) is also a famous producer of coffee. Antigua coffee is produced in Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffees. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee.

Other coffee producers include San Marco, Oriente & Coban, Palcya, Mataquescuintia and La Uman in Zacapa. The establishment of the Special Coffee Association means that the Government of Guatemala has begun to pay attention to high-quality coffee, and the efforts made for it will soon bear fruit.

VII. Haiti

Despite well-known problems and fluctuating coffee quality from politically troubled lands, Haiti is still trying to produce some high-quality coffee. Most of the coffee produced in Haiti is grown in a purely natural state, which is not intentional but the result of material shortages because farmers are too poor to buy fungicides, insecticides and fertilizers.

The main coffee-growing area in Haiti is in the north of the country. Compared with other countries, Haitian coffee has more brands, grades and varieties. In Japan, Haitian coffee is mixed with Jamaican Blue Mountain Coffee, which makes Blue Mountain Coffee more intense.

Haitian coffee is full-grained, rich in flavor, medium to low acidity and mild in taste.

VIII. Honduras

Overall, Honduran coffee has a good reputation and is suitable for mixed coffee. Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee. Like other places, the coffee grade in Honduras depends on altitude: coffee grown at 700 to 1000 meters above sea level is medium, coffee grown at 1000 to 1500 meters above sea level is superior, and coffee grown at 1500 to 2000 meters above sea level is superior.

After the frost in Brazil in 1975, coffee production in Honduras increased significantly, from 500000 bags to 1.8 million bags in 20 years. Coffee rust (Rust) is a great harm to coffee in the country, especially in the eastern part of the country, where rust is more serious, and drug sprays used to treat this disease have played an important role in increasing coffee production.

All coffee in Honduras is exported by individual transporters, mostly to the United States and Germany.

9. Jamaica

Is Jamaican Blue Mountain Coffee the best coffee in the world? Almost everyone who has heard of Jamaica Blue Mountain Coffee knows that it is the most expensive coffee in the world, but not everyone knows why. Like Rolls-Royce cars and Stradivari violins (Stradivarius Violin), when something gains the reputation of "the best in the world", that reputation tends to make it its own identity and become an eternal myth.

The best Blue Mountain Coffee is undoubtedly one of the best coffees available. Although the price can guarantee the supply of Blue Mountain coffee, it does not guarantee the best flavor of the coffee. It is also worth noting that the coffee is more expensive to drink than it looks. In order to taste its best flavor, you must put in more coffee beans than when drinking other coffee, otherwise the flavor will not live up to its name, so the real cost of reflecting the flavor is that it has to add 10% to 15% more coffee beans than the coffee whose price is second only to it.

It is said that the real Blue Mountain coffee is made from the best local raw coffee beans, which is the pleasure of tasters. Its flavor is rich, balanced, fruity and sour, and can meet people's various needs. In addition, the flavor of high-quality fresh Blue Mountain coffee is particularly long-lasting, as drinkers say-endless aftertaste.

It is necessary to take a closer look at the myth of Blue Mountain Coffee, because the image of the past is often inconsistent with the reality of today. In 1725, Sir SirNicholas Lawes brought the first Blue Mountain Coffee species from Martinique to Jamaica and planted them in the St. Andrew area. Today, St. Andrew is still one of the three major producing areas of Blue Mountain Coffee, while the other two are Portland and St..Thomas.

In eight years, Jamaica exported more than 375 tons of pure coffee. In 1932, coffee production reached its peak and more than 15000 tons of coffee was harvested. But by 1948, the quality of coffee had declined and Canadian buyers refused to renew their contracts, so the Jamaican government set up the Coffee Industry Committee to save the fate of top coffee. By 1969, the situation had improved because the use of Japanese loans had improved the quality of production, thus ensuring the market. Even in 1969, Japanese coffee drinkers were willing to pay insurance for the coffee, but now it has reached the point of fanaticism. By 1981, about 1500 hectares of land in Jamaica had been reclaimed for coffee cultivation, followed by investment in another 6000 hectares of coffee land.

In fact, today's Blue Mountain area is a small area with a planting area of only 6000 hectares, and not all coffee marked "Blue Mountain" can be grown there. Another 12000 hectares of land is used to grow two other types of coffee (non-Blue Mountain Coffee): Alpine Top Coffee (High Mountain Supreme) and Jamaican Coffee (Prime Washed Jamaican).

The real Blue Mountain Coffee is one of the most advantageous coffee growing conditions in the world. The weather, geological structure and topography of Jamaica provide a unique ideal place. The ridge across Jamaica extends to the eastern part of the island, with the Blue Mountains rising to more than 2100 meters. The cool weather, foggy weather and frequent rainfall reconcile the rich land of Rain Water. Here people use mixed planting to grow coffee trees next to banana and avocado trees on terraces.

Some small estates also grow Blue Mountain Coffee, such as Wallenford Estate, Silver Hill Estate and Atlanta Estate in J.Martinez. Even the largest landowners in the region are small-scale growers by international standards, many of whom are small landowners whose families have been working on the land for two centuries.

The coffee industry in Jamaica faces a series of problems, such as the impact of hurricanes, the increase in labor costs and the difficulty of mechanizing terraces. It is difficult to rationalize planting on many small estates and farms. However, Blue Mountain Coffee is one of those coffee retailers that value credibility to stock some coffee no matter what. A leading British retailer said: regardless of the price, he will continue to sell Blue Mountain coffee all year round because he has many customers who only recognize "Blue Mountain".

Now, 90% of the post-harvest Blue Mountain coffee is bought by the Japanese. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan, 75 tons to the United States and 59 tons to Britain. Now that the rest of the world can only get 10% of the output of Blue Mountain coffee, regardless of the price, blue mountain coffee is always in short supply. In the UK, Langford Brothers Brothers has been the only supplier for many years. Later, the Edmunds Group (Edmonds Group) also received supplies from Jamaica's Salda Food Company (Salda Foods).

The difference in transportation between Blue Mountain Coffee and other coffee is that it is transported in barrels with a capacity of 70 kilograms, a replica of Bonifieur barrels produced in Guadeloupe in the last century. The barrel was originally used to carry flour shipped from the United Kingdom to Jamaica, usually with a trademark and the name of the manufacturer. The Coffee Industry Council issues certificates for all authentic Jamaican coffee and bears a stamp of approval before export.

10. Martinique Island

The cradle of American coffee

Martinique is a small island and the birthplace of coffee in Central America, but it produces very little coffee today. The first coffee tree in the Western Hemisphere was brought from France by Gabriel Mathieude Clieu in the early 1820s. In his early years, Dirkley was a naval officer in Martinique. He brought back a coffee tree and planted it in Prechear. The first harvest was in 1726. Coffee was then introduced from Martinique to Haiti, the Dominican Republic and Guadeloupe. According to records, there were 18791680 coffee trees in Martinique in 1777.

The coffee trees on Martinique have witnessed the growth and destruction of an industry. Today, the island mainly exports bananas, sugar cane and pineapples.

Mexico

Coffee from the world's fourth largest coffee producer, slippery and fragrant, Mexico, the fourth largest coffee producer in the world, produces about 5 million bags of coffee a year. Most of its coffee is produced by nearly 100000 small farmers, and large estates that once manipulated the coffee industry are rare. The yield of Mexican coffee is about 630 kg per hectare.

Later, the Mexican Coffee Association (Instituto Mexicanodel Caf é, or Inmecafe) took control of the coffee industry. The Coffee Association controls both coffee cultivation and the market for coffee beans that can be exported since November. The association provides farmers with minimum purchase prices, technical advice and other assistance. However, since 1991, the Coffee Association's activities have been reduced and its functions are likely to be further weakened.

The collapse of the coffee agreement (Coffee Agreement) and the disappearance of price support have actually helped some producers by forcing them to develop their own brands and gain closer ties with foreign markets, while the NAFTA agreement between Canada, the United States and Mexico will further help Mexican products export to North America. Some people think that the best giant coffee beans are made in Mexico rather than Guatemala, but the supply and quality of coffee beans in both places can vary. The coffee beans, known as Maragogype, are large-grained and produce coffee that is smooth, mellow and fragrant. The poverty of farmers has caused most coffee to grow under natural conditions, that is, without the use of chemicals such as insecticides or fertilizers.

The best coffee producer in Mexico is Chiapas in the south of the country, where coffee varieties including Tapanchula and Huixtla are grown. The Oaxaca region also produces high-quality coffee beans, of which the Pluma Coixtepec coffee beans, which are grown in natural conditions, are the best. The Oaxaca region also produces Altura Orisaba (Altura Orizaba) coffee and Altura Vatusco (Altura Huatusco) coffee. The Altura Coata Paike (Altura Coatapec) region produces Veracruz (Veracruz) coffee. The best giant coffee beans in Mexico are Liquidambar MS coffee beans.

12. Nicaragua

The excellent Nicaraguan coffee is among the highest in the world, it is mild and delicious, moderate granule, very fragrant. In many countries, coffee production has been seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of indecision followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990.

Now the government has opened up the coffee industry and private owners have taken control of the market. The best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega and NuevoSegovia in Matagalpa. The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (CentralEstrictamendteAltura) coffee, which has moderate acidity, delicious aroma and is very lovable. Coffee beans of poor quality are widely used to mix coffee.

13. Panama

The coffee grown in the highland is absolutely high quality, but the plantation coffee is not yet on the market.

Panama coffee is smooth, light and sour, and its high-quality coffee beans are pure and distinctive. The first batch of coffee exported each year is shipped in November, and almost all high-quality coffee beans are shipped to France and Finland.

The finest coffee is grown in the north of the country, near Costa Rica and the Pacific Ocean. The Boquet district of Chiriqui province is famous for its coffee, while other regions include David, Remacimeinto, Bugaba and Tole.

Caf é Volcan Baru, recognized by critics, is of excellent quality, producing 2000 bags in 1994, accounting for 1 per cent of the country's total output.

14. Puerto Rico

In 1736, coffee trees were introduced from Martinique to Puertp Rico. Most of the early coffee was grown by immigrants from Corsica. By 1896, Puerto Rico was the sixth largest exporter of coffee in the world, with most coffee shipped to France, Italy, Spain and Cuba. Coffee farms flourished in the 19th century, but the rise of sugarcane and drug farming as well as the impact of hurricanes and wars made the coffee industry lag behind and is now recovering.

Puerto Rico has a low-wage system, with a per capita hourly wage of $4.20 in 1991. Still, manual workers earn more than workers in many other coffee-producing countries, as long as Hawaii and Jamaica are on a par. Another problem facing the Puerto Rican coffee industry is that Puerto Ricans have better employment prospects because of their relatively high cultural quality in the Caribbean.

Yaocote's choice of coffee, which is grown only on three farms in the southwest of the island, is fragrant and has a long aftertaste. This kind of coffee is very expensive and its flavor is comparable to that of any other coffee variety in the world. In the Yauco area, the coffee is owned and operated by local planters. The mountain climate here is mild, the plants have a long mature period (from October to February), and the soil is of high quality clay. Some old varieties of Arabica coffee beans are grown here, although the yield is lower than other varieties, but generally of high quality.

People here have been using an ecological and intensive planting method, using only some low-toxic fertilizers and chemicals, and taking mixed crop planting measures to make the soil more fertile. When it comes time to pick coffee beans, people walk back and forth between coffee trees, picking only fully ripe coffee beans, and then wash them in a roller device for 48 hours.

Today, Puerto Rico gourmet coffee is exported to the United States, France and Japan. Coffee in this country is generally carefully cultivated, pure taste, aroma, heavy particles, which are among the best brands in the world. The best coffee is Yauco Selecto, which means "pick." Grand Lares Yauco is grown in the south-west of the island and Lares coffee in the south-central part.

Grown only on three farms in the south-west of the island, Yocote Coffee has a strong aroma and a long aftertaste. This coffee sells at a high price and its aroma rivals that of any other coffee variety in the world. In the Yauco region, the coffee is owned and operated by local planters. The mountain climate here is mild, the plants have a long maturity period (from October to February of the following year), and the soil is high-quality clay. Some older varieties of Arabica coffee are grown here, although their yields are lower than those of other varieties, but they are generally of high quality.

The people here have been adopting an ecologically conservative, intensive farming method, using only low-toxicity fertilizers and chemicals, and adopting mixed crop cultivation measures to make the soil more fertile. When it was time to pick the beans, people walked back and forth between the trees, picking only the fully ripe beans, and then washing them in a roller for 48 hours.

Yocote Select beans are kept in their shells until they are shipped, and the skins are not removed until the order is shipped to ensure optimum freshness. U.S. government officials, such as the FDA and USEA, are also present at the time of shipment submission and work to monitor compliance with federal regulations. There are also staff from local evaluation committees who take samples of one bag out of every 50 bags and qualify them using international gauges.

Jaime Fortuńo, president of the agency Escogido Yauco, silently attends to all this work every year, even the smallest details. Fortuno is an investment banker who graduated from Harvard Business School. He was determined to seize every opportunity to carve out a market for premium Puerto Rico coffee. He expects a maximum annual production of 3000 bags of 45 kilograms each, less than 1% of the island's total coffee production.

Yocote Choice is a mesmerizing coffee that is full of flavor, bitter, nutritious, fruity and worth tasting. Even Taylors in Harrogate, England, imported 50 bags of Yocote Choice coffee.

XV. Bolivia

Coffee trees used to be planted around gardens as hedges and ornamental plants in Bolivia. Real commercial production began in the early 1950s. Brazil's coffee industry was badly damaged by the 1957 frost, but Bolivia benefited from it and thrived. Bolivian coffee is grown at an altitude of 180 to 670 meters, and the arabic washed coffee beans are exported to Germany and Sweden, where the taste is not the best today, but a bit bitter.

XVI. Brazil

Low-acidity, medium-roast coffee beans from the Coffee Center of the World

Brazil has been figuratively compared to the coffee world's "giants" and "kings." There are about 3.97 billion coffee trees, and small farmers now grow 75 percent of the country's coffee. Brazil has twice or even three times as many coffee producers as Colombia, which is the world's second-largest coffee producer.

Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8 - 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%, but the country's influence on coffee worldwide, especially on coffee prices, is significant. For example, two frosts in 1994 caused a sharp rise in global coffee prices. Coffee production has gradually become a science since the introduction of coffee trees from Guyane française (Guyana) in 1720.

Before 1990, the Brazilian government strictly controlled the coffee industry, with both severe interference and price protection measures, and the state has always implemented minimum price protection measures for farmers, resulting in coffee overproduction. At one point before World War II, there were 78 million bags left in stock, which had to be burned or thrown into water. Since 1990, when the free market opened up, the former Brazilian Coffee Authority (IBC) has been replaced by a non-investment administrative body of the state, the National Economic Association, which pursues a policy of non-interference and allows producers to negotiate directly with exporters. The activities of exporters are monitored by government legislation and legal exporters are registered by the relevant authorities.

Because of the variety of Brazilian coffee, the word "Brazilian" cannot be used to describe it. Like other Arabica coffees, Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried, and is classified according to the state of origin and port of shipment. Brazil has 21 states, 17 of which produce coffee, but four of them produce the most, accounting for 98% of the country's total production: Parana, Sao Paulo, Minas Gerais and Espirito Santo, with Parana in the south producing the most, accounting for 50% of the total.

Although coffee is diverse, Brazilian coffee is suitable for the taste of the masses. For example: coffee produced in northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe.

Another coffee that is interesting and worth pursuing is rinsed Bahia coffee. This coffee is not easy to find, because Brazil is the world's largest coffee consumer after the United States, and many of the best coffees can only be found in its domestic market.

In Brazil, the largest crop is Robett coffee. This coffee is sold in supermarkets. Brazilian Roscoff coffee, sold under the name Conillon, accounts for 15 percent of total production.

Old bourbon coffee is grown on some estates in Cerrado district of Minas Greais state in southeastern Brazil. These estates, such as Capin Branco and Vista Allegre, grow bourbon old-breed coffee that is also sold in the market. Although they come from the same region, these coffees have their own characteristics. Capin Blanco is softer than Vista Allegra, which is strong and dark and has lower acidity. However, like all Brazilian coffees, they are best served fresh because the older they are, the stronger the acidity. These coffee growers have organized themselves into the Speciality Coffee Association of Brazil.

XVII. Ecuador

Probably the highest arabica coffee growing country in the world.

Arabica coffee trees were first introduced to Ecuador in 1952, and their coffee quality is very good, especially when harvested in early June. Ecuadorian coffee beans can be divided into Galapagos (Galapagos) and Gigante (Gigante) two varieties, both have large particles, heavy portions of characteristics. Ecuadorian coffee can be divided into two types according to quality: No.1 and Extra Superior. They are mainly exported to the Nordic countries of Scandinavia.

The main problem coffee producers face is trying to maintain consistent quality. The coffee is generally very balanced and refreshing, with a distinct aroma.

Ecuador is one of the few countries in South America that produces both Arabica coffee and Robaik coffee. But as the land available for arabica coffee trees dwindles, robert coffee production is increasing. The best Arabica coffee is grown in the Andes, especially in the Chanchamgo Valley, which divides into two mountain ranges extending from south to north into central Ecuador

XVIII. Colombia

The world's largest producer of premium coffee!

Traditional dark roast coffee has a strong and nostalgic flavor.

Coffee was first introduced to Colombia in 1808 by a priest from the French Antilles via Venezuela. Today the country is the second largest producer after Brazil, producing 13 million bags per year at 60 kg, compared to Brazil's 22 million bags. The status of coffee in Colombia is illustrated by the fact that all vehicles entering the country must be sprayed to avoid inadvertent disease and damage to coffee trees.

Colombia coffee is one of the few plain coffees sold worldwide under its name. In terms of quality, it has earned accolades that no other coffee can match. The country is the world's largest exporter of arabica coffee beans, while robert coffee is rarely grown. It is also the world's largest exporter of washed coffee beans. Colombia is more concerned with product development and production promotion than other producing countries. It is this, coupled with its superior geographical and climatic conditions, that makes Colombia coffee delicious and famous all over the world.

The coffee-producing region of the country is located in the foothills of the Andes, where the climate is mild and the air humid. Colombia has three Cordilleras (sub-mountain system) running north-south, right into the Andes. Coffee is grown along the highlands of these mountains. The terraces provide a diverse climate, which means that harvest season occurs throughout the year and different types of coffee ripen at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost damage. There are approximately 2.7 billion coffee trees in Colombia, of which 66 per cent are grown in modern plantations and the rest in small, traditionally managed farms.

In the early 1960s, coffee production was about 600 kg per hectare, but now it has increased to about 900 kg, and individual farms can reach 2500 kg. However, quality assurance is the primary concern of the coffee industry. In 1927, Colombia established the Federacion Nacional de Cafeteros (FNC), responsible for quality control.

Although the association is a private company, it acts on behalf of the Government. In addition to organizing the industry, the association is responsible for raising funds in bumper years. Coffee prices have tended to fall over the past few years, and the association has nearly exhausted its reserves. The National Coffee Management Association is also responsible for health care, education, road construction, hiring plant technicians, conducting surveys, monitoring product quality, directly handling 50 per cent of total exports, hiring marketing personnel, etc. Like Kenya's National Coffee Management Association, it is a model for coffee organizations.

Coffee farmers in Colombia can sell all their produce to the Coffee Management Association at the official low price or to exporters, who may offer higher prices or not bid at all. In effect, the Coffee Control Council (FNC) controls exports to Europe, while coffee exports to the United States are mainly made through private exporters. However, all exports are subject to minimum export prices.

Colombia is fortunate to have Atlantic and Pacific ports, which help to reduce the cost of transporting coffee, and it is the only country in South America that has this condition. The main productive areas of Colombia are located in the Central and Eastern Mountains. The most important plantations along the central mountain range are located in Medellin, Armenia and Manizales. Of the three regions mentioned above, Medellin produces the best coffee quality and high prices, characterized by full grains, rich nutrients, strong aroma and moderate acidity.

These three regions are referred to as MAM(the initials of the names of the major cities in the three regions). MAM is the origin of most of Colombia's top coffee for export. Along the eastern mountains, the two best areas are around Bogotá and further north around Bucaramanga. Bogotá coffee is less acidic than Medellin coffee, but the quality is comparable.

German imports account for 25 per cent of Colombia's total exports, which also reflects the country's excellent quality. Coffee grades are divided into three grades: Supreme (Supremo), Excellent (Excelso) and Excellent (UGQ, Unusual Good Quality). Klauss coffee in the excellent grade is exported to Germany, and Europa coffee is exported to Nordic countries. Excellent coffee and premium coffee are available in most coffee shops.

The difference between the two professional regulations is that the coffee beans used in the top coffee are larger, and the raw materials are taken from the newly harvested coffee beans, which makes it easier to ensure the quality of the product. Premium coffee is usually softer and slightly more acidic than premium coffee, but both are aromatic coffees with moderate particles and excellent fruit. Colombia coffee is often described as having a silky smooth taste, and of all coffees, it is the best balanced, soft, smooth and ready to drink.

The thorny question facing Colombia coffee growers is whether to replace bourbon coffee trees with fast-growing and high-yield arabica coffee trees. Some say the quality will not be as good as it used to be, but others say there will be little difference in quality where coffee grows best.

XIX. Peru

Coffee is high-quality and balanced and can be used for mixed drinks.

Peru (Peru) is also a big coffee producer. Up to 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers.

Peru has good economic conditions and a stable political situation, thus ensuring the good quality of coffee. However, there are many local problems, in addition to guerrilla warfare and drug trafficking, the emergence of cholera along the coast in the mid-1990s led to a further economic depression, and what is more, the annual inflation rate reached 7000%.

In the mid-1970s, Peruvian coffee production was about 900000 bags a year, and then steadily increased to about 1.3 million bags a year. Although private exporters buy coffee in remote areas through middlemen, the main market is still monopolized by the government. Later, a private Peruvian coffee exporter

(Comerade Exportadoresde Caf é del Peru) has been produced, and the Chamber of Commerce is committed to improving the quality of coffee, and its primary task is to set standards and eliminate inferior products, so as to create an atmosphere of quality supremacy. This positive move heralds a bright future for the coffee industry. Since then, rising prices have encouraged farmers to actively grow coffee rather than cocoa, the region's traditional cash crop.

Peru's finest coffee is produced in Chanchmayo, Cuzco, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is also difficult to confirm the cultivation of all coffee trees. Coffee grown under natural conditions costs 10% to 20% more than others, and farmers may not have the money to buy chemical fertilizers and pesticides in terms of poverty, but it is really difficult to confirm all the coffee.

The quality of Peruvian coffee is comparable to that of any kind of coffee in Central or South America. The high quality coffee produced by Peru is shipped to Germany for blending and then to Japan and the United States, which also illustrates its high standard of quality.

20. Galapagos Islands

Coffee treasures from the hometown of giant turtles

This kind of coffee is of excellent quality and does not use any chemicals when growing.

Coffee is grown in Saint Crst ó bal. St. Cristobal is a larger island in the Galapagos Islands (GalapagosIslands) and the only one in the archipelago with plenty of fresh water. At an altitude of 410m, there is a small lake called El.Junco, which forms streams along the rocks and volcanic rocks on the southern slope of the island, and mineral-rich fresh water moistens the land of St. Cristobal, keeping the soil moist and fertile.

In 1875, the Ecuadorian native Ma Covos planted about 100 hectares of Arabian bourbon coffee trees at the Hasunda Coffee Garden (Hacienda ElCafetal) in San Cristobal. The elevation of the plantation is between 140m and 275m, and the climate in this area is equivalent to that of 910m to 1830 m inland. This gradient is suitable for the growth of high acidity extra hard coffee beans (SHB) and is the key to the high quality of coffee.

As the world coffee industry is moving towards a targeted mass production model, a small and uncertain coffee industry like St. Cristobal is in trouble and may eventually be forced to give up without profit.

In the early 1990s, however, the Gonzalez family bought Hasunda Coffee Park. The localized microclimate caused by the Humboldt current (Humboldt Current), strong equatorial sunlight and sharp temperature changes (43 ℃ at sea level and 10: 16 ℃ at 275m above sea level) provided unique advantages that prompted the Gonzalez family to expand their coffee plantation.

Since then, the area of the coffee plantation has doubled through the reclamation of early land. Because of the unique role of the Galapagos Islands in the course of history, the Government of Ecuador has designated the Galapagos Islands as a national park and no longer allows the land to be reclaimed as new agricultural land. and the introduction and use of chemical fertilizers, pesticides, herbicides and other chemicals are strictly prohibited, so coffee in the Galapagos Islands is recognized as a natural product.

21, Venezuela

The distinctive manor coffee comes from this oil-rich country.

Oil was once considered to be the main export of Venezuela. Although coffee trees were introduced from Martinique in 1730 and Venezuela, coffee production was almost abandoned at the height of the oil industry. Recently, coffee plantations have begun to recover, with the original planting of Tipica and bourbon coffee trees and new plantations laying the foundation for coffee exports. Currently, most Venezuelan coffee is exported to Russia and Colombia, where it is repackaged. Many small newly rebuilt plantations have also begun to export coffee on their own.

The coffee industry is not very prominent among the many industries in the country. The best coffee producing area in Venezuela is the southwestern state of Tachira. But the name Tazira has been indiscriminately used for coffee beans across the country.

The best coffee names in Venezuela are: Montebello (San Crist ó balde Tachira) in Tazira, Miramar (Rubio) in Rubiode Tachira, Granija (Timothe) in Merida, Ala Granija in Santa AnnadeTachira (Santa AnnadeTachira) in Tazira. Other premium brands include Maracaibos (the name of the coffee export port), Merida, Trujillo (Trujillo), Santa Filomena and Cucuta.

One of the many plantations in Merida at the foot of the Andes belongs to the Pablo and Pulido families, an ancient farm that has been allowed to downsize. Since taking over the farm in the early 1980s, the Pulido family has harvested coffee from existing bourbon coffee trees and planted new trees to expand the farm.

The area around Caracas, once famous for its coffee, has resumed production. Another Jean and Andries from Turgua. Tippica Coffee trees are also planted on the Andres Boulton plantation.

Venezuelan coffee tastes different from other coffee in Latin America. It is delicious, light and less sour than traditional coffee, which makes it not only blended but also distinctive.

22, Suriname

An important name in the history of coffee

Suriname (Surinam) was the first country in South America to grow coffee, and Norway was once a major importer of coffee products. However, the country's output is very small today, and it is mentioned here only for historical reasons.

The Dutch, who settled in Suriname in 1667, introduced coffee trees from Java in the early 18th century. The first coffee trees were given by the mayor of Asmstedan to a Flemish pirate, a Hansback. To be exact, these coffee trees were planted in the then Dutch Guiana area (Dutch Guyana), and a few years later, they were widely planted in the neighboring French Guina area. At that time, there was a French criminal named Mourgues, who was promised that if coffee trees were introduced into French colonies, he would be granted a pardon and the right to enter and leave France freely.

23, Angola

Used to be a big coffee producer, but now its future is uncertain

In the mid-1970s, Angola (Angola) exported 3.5 million bags of coffee a year, 98 per cent of which was Robbins (probably the best in Africa), but total production fell to 200000 bags in 1990.

The best brands in Angola used to be Ambriz, Amborm and NovoRedondo, all of which are known for their consistent quality. Most of Angola's coffee is exported to the United States, the Netherlands and, of course, Portugal.

24. Burundi

Fragrant, soft-tasting coffee from war-torn areas

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.

25, Cameroon

Deep-roasted coffee beans suitable for espresso

The cultivation of Arabica coffee trees in Cameroon (Cameroon) began in 1913 as the Blue Mountain Coffee from Jamaica, but the country also produces large quantities of Robbins coffee. The quality and characteristics of Cameroon coffee is similar to that of coffee from South America. The best coffee in the country comes from Bamileke and Bamoun in the northwest. Here, it also grows some giant coffee beans and bean-shaped berry coffee.

Since the late 1980s, coffee production in Cameroon has declined, from 1.8 million bags in 1987 to 1.1 million bags in 1990, while Arabica coffee has dropped from 400000 bags to 200000 bags in the same period. Now, due to the strengthened management of the National Coffee Supervision Bureau (National Coffee Supervisory Agency), the output and quality of coffee may pick up.