Introduction of Coffee Origin-Asian "Indonesia, India, Vietnam"

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Over the past few days, I have spent some time collecting and studying information about coffee producing areas around the world.

The latitude zone between the south of the Tropic of Cancer and the north of the Tropic of Cancer is commonly known as the "coffee belt", and the reliable producing areas fall within this range.

Hua Dou Coffee has some information about each item, but over time it is still difficult to understand the face of coffee production from a magnificent and efficient point of view.

This part of the knowledge is very vast, and today I would like to introduce the coffee producing areas of the Asian system first!

Throughout the entire Asian continent, PNG and the Middle East belong to a vague zone of continental distinction.

Among them, "PNG" and "Yemeni Moka", these two are in the vague zone of the continental system. Punu should be regarded as Oceania, while Yemen can be regarded as Africa.

However, there are no hard and fast rules. It will be convenient for us to supply beans with blurred distinction in the future. It will be convenient to distinguish, apply and introduce beans.

Apart from the above two branches, there are traces of growing and exporting coffee in India, Vietnam, Laos, Thailand, Myanmar, Nepal, Sri Lanka, Bali, Indonesia, Taiwan, Yunnan of China and Hainan Island.

Then we can first divide the so-called coffee production into:

More output, less output

And then subdivide Arabica and Robusta.

High output: India, Vietnam and Indonesia

Low output: other producing areas belong to countries with low output.

Arabica: India, Indonesia, Nepal, Bali, Taiwan, Yunnan and Hainan Island

Robusta: Vietnam, Indonesia, Laos, Thailand, Myanmar, Sri Lanka

There may be cognitive or data differences about variety differences, please do not hesitate to comment if you find anything wrong.

The three sub-producing areas of Indian coffee "Karnataka", "Kerala" and "Tamil Nader" are all located in the southernmost tip of India, and coffee production accounts for more than 90% of the country's output.

India does not have high-quality growing conditions, but it can create a unique taste of coffee through special treatment. The common items are "wind-stained Malaba" and "Maisuo Gold Brick".

The difference between the two is that they are handled in different ways.

Masojin bricks use "traditional washing" or "scaffolding after washing" although water washing treatment is very common, Masojin bricks have lower altitude and special planting conditions.

Wind-stained Malaba uses the "sun + wind" way, probably like this. This treatment is the only one in India. It originated when coffee was exported to Europe in the 18th century, when raw beans were blown by the sea breeze in the cabin for a long time and lost a lot of water. Because the coffee is less sour, but more full of grain aroma, it has evolved into a strange treatment of raw beans exposed to the sun and sea breeze on the coast of Malaba.

There are two kinds of cognition of Vietnamese coffee, one is coffee beans produced in Vietnam, and the other is a kind of coffee roasting, utensils and methods that are popular in Vietnam.

Then Vietnamese coffee beans are unlikely to be sold in this store. The growing demand of Vietnamese coffee is different from that of boutique coffee.

Although the total output of coffee is in the top three, it is the production of Robusta. At present, Robusta is mainly used in instant coffee and other uses, it is difficult to join the category of boutique.

First, let's introduce the Robusta species produced in Vietnam.

Robusta good seed, good harvest, fast yield, health is not easy to disease, the taste is bitter medicine, extreme bitterness and other relatively single bitter taste. Robusta has a good application for commercial coffee, partial espresso and coffee conditioning in different cultures.

As for coffee roasting, utensils and conditioning, which are popular in Vietnam, coffee beans are put into a pot and roasted with a lot of cream, sometimes with different flavors.

Therefore, if you have the opportunity to come into contact with Vietnamese coffee beans, you will find that Vietnamese coffee beans have different flavor, and the beans are also very oily.

In the part of the appliance, the drip filter in Vietnam is characterized by a larger filter hole, so it brews more coffee dust.

After the above treatment is completed, the cooking can be carried out. Before brewing Vietnamese coffee, a large amount of condensed milk is poured into a full cup, covered with a Vietnamese filter, and brewed in the same way as hand brewing.

This is different from the idea that boutique coffee requires the original flavor, but it may be to the taste of some Taiwanese.

In addition, although it is difficult for Robusta to become a boutique, Mr. Lim Dong-Won, a well-known barista, is committed to the use of Robusta and Italian beans, and Thailand also holds exclusive coffee competitions for Robusta. Perhaps Robusta species, the future can rely on excellent bitterness to achieve good value.

The total output of coffee in Indonesia is also among the largest in the world, and both Arabica and Robusta have a balanced scale, ranging from cheap to noble quality.

In addition, Indonesia is made up of 17508 archipelago and is the largest archipelago country in the world, so it will be difficult to remember the actual territory of Indonesia.

The common coffee in Indonesia can be divided into three common types: Sumatra Mantenin, Sulawesi Tonaga, Java and Muscat Coffee.

Sumatra, Sumatra Mantenin, Mantenin and so on are all regulated on the island of Sumatra. Sumatra is the sixth largest island in the world.

Mantenin, Lake Tawa, Aceh Province

Gaiyou Manning in Lake Tawa, Aceh Province

Mantenin in Lake Toba (Blue Lake), North Soviet Province

Mantenin, Lindong District, North Soviet Province

Golden Manning

Tacanon Manning

Emerald, sapphire! @ # $% ^ & * () _ +

These are all items of Manning in Sumatra, which are too complicated to be prepared.

Geographically, the main producing areas of boutique coffee in Mantenin, Sumatra are Aceh in the north and North Sumatra in the south of Aceh.

The planting history of Aceh Province is more than 30 years earlier than that of North Soviet Province. The annual output of Aceh Province is about 30,000 tons, while that of North Jiangsu Province is nearly 50,000 tons at present.

The history of coffee cultivation in Sumatra can be traced back to the 18th century, when Indonesia was colonized by the Netherlands and planted in Arabica.

Until World War II, the Japanese front continued to move south, during which time he came to Sumatra, where a Japanese soldier drank the coffee, and his mellow and complex taste made him ask in Japanese, "what kind of coffee is this?"

But he spoke Japanese, and the local Mandaining people drew more hands under their feet and thought they were asking where they were from, so they replied, "Mandheling, Mandheling!"

The Japanese thought the coffee was grown in Manning.

After World War II, the Japanese recalled the coffee he had drunk in Sumatra, so he asked Indonesian businessmen to transport about 15 tons of coffee to Japan. Unexpectedly, the flavor he introduced was very popular in Japan. From then on, he established his status as the king of beans until the advent of the Blue Mountains in Jamaica.

Java and Sulawesi Tonaga were also introduced and planted in the same period. At present, Java coffee is mainly Robusta, so it is no longer elaborated.

The flavor of Sulawesi Tonaga is similar to that of Mantenin, but the original Japanese drank Sumatra, not Sulawesi, so they missed out on fame. Because of the different fate, Sumatra has ample investment in agriculture, and even Japan's UCC owns a direct farm here, making today's Mantenin better.

The origin of civet coffee is mainly in Java. By a coconut civet, commonly known as the "cat family, coconut cat" animals, after eating coffee cherries, through the stomach bag digestion and excretion of the remaining coffee fruit.

Its principle is similar to drinking mulberry leaf tea with silkworm baby shit, the purpose is to use the fermentation effect of stomach acid to ferment it into a special taste with a biological digestion system.

Civets are omnivores, not pure herbivores, so there is a doubt that large amounts of waste will accumulate when the safety of the production process cannot be guaranteed.

In this way, after civet coffee became famous, all over the world began to use a variety of animals to deal with coffee in the same way. For example, Thailand also allows elephants to eat coffee beans and also discharge the fruit of coffee to get "elephant coffee", which is also expensive.

As the civet coffee is too famous, the current production of civet coffee is close to breeding civets, adopting the breeding method of "hard plug, hard pull". Coupled with the fact that civet coffee is actually a "hobby" taste, I do not recommend you to try it deliberately.

This kind of real animal digestible coffee is absolutely expensive.

In terms of taste, it still varies from person to person.

As far as humanity is concerned, unless you are sure that coffee is naturally produced, such as coffee collected by picking up excreta in the wild, the toxins in farmed animals that force animals to excrete under emotional stress are hundreds of times higher than those in normal state. it's also a very undesirable means.