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Three major coffee farms in the world: a detailed explanation of coffee in African coffee estates and major producing areas

At Starbucks across from the company, the latest daily selection of iced coffee uses "Cheetham" beans. Because the style is really distinct, after drinking a few times, I was impressed.

According to Starbucks' own introduction, this is a combination of two African producing areas "Rwanda Rwanda" and "Burundi Burundi" coffee beans, these two countries live next to each other, located in the East African Rift Valley, with similar topography, altitude (plateau), climate (savanna climate) and coffee varieties (mainly bourbon species Bourbon), so it is very reasonable to produce coffee bags in the same bag.

The picture is from google map

The massacres of Tutsi and Hutu in two countries that also began civil wars in the early 1990s have had a huge impact on the coffee industry. Perhaps the most famous of them is the horrific Holocaust in Rwanda? In the 100th day of 1994, nearly 1 million Tutsi were killed, and in Burundi, because of the dispute between the two races, about 300000 people were killed in the 12-year civil war that began in 1993.

In 2004, the United States Outlook began to assist Rwanda in the construction of wet treatment plants, and coffee production and export have contributed positively to the local economic recovery. In neighboring Burundi, coffee production has dropped sharply because of the civil war, but because almost all the people in the country earn a living by farming, and coffee and tea exports account for 90% of foreign exchange earnings, the government is still trying to increase the output and value of coffee. Despite the political turmoil, Burundi is also trying to transform itself into a boutique coffee industry.

Coffee in Rwanda and Burundi is treated with water, which is expensive, but because the pulp layer is removed before the drying process, the chance of accidents in the later process can be reduced.

It is worth mentioning that the coffee in these two places has a difficult problem, "potato taste defect potato-taste defects", which is said to taste like peeling potatoes, and the trouble is that it is difficult to identify, there is almost no way to catch defective coffee beans by sight and smell, and the problem will not be found until it is boiled. The culprit for this strange smell may be an East African bedbug (Antestia stink bug) or some kind of bacteria. Now experts are working hard to avoid this problem.

Photo Source: google

Reference:

1. Ridding Coffee of Potato Defect

2. Risk, Responsibility, and Potatoes? A Rwandan Coffee Story

The picture is from the Starbucks website.

According to Starbucks Coffee Star News, most of the coffee in these two places has fresh fruit aromas, the coffee in Rwanda is reminiscent of apples and grapes, and the coffee in Burundi has delicious berries. In short, it is fruity, sour African highland coffee.

Although Starbucks said above that this is a kind of coffee suitable for both hot and cold drinks, I think fruity coffee is more suitable for hot summer ice drinks. It tastes delicious and refreshing, with a fruity aroma, just like drinking fresh fruit juice. I haven't tried a hot drink, but I think it will feel like Earl Grey Tea? Try not to add so much ice when it's time to order. The biting low temperature of the ice will make you ignore the fruit-like taste, less ice or even a little too cold! Two or three ice cubes are just right.

The package says there will be the fragrance of citrus, but I think it is more like the taste of berry salva, but I can't drink the taste of citrus. But there is a good taste of sour and sweet like fruit, the sour taste is not so obvious, and the sweet taste is mostly.

Also rich fruit aroma and slightly sour coffee, usually think of Ethiopia Yegashev (my favorite), unique flavor of Yegashev, the aroma is "explosive", the rich fruit aroma directly fills the nasal cavity in the first sip, not coffee refreshing, but which impressive fragrance brightens people's eyes! On the other hand, Cheetham coffee does not have such a distinct aroma, its taste is revealed gently and slowly, it is contained in the mouth after drinking, the tongue rolls two or three times, and the aroma appears instantly before entering the throat, which is more implicit.

I think this coffee should not be paired with any dessert, but can simply be used as an ice drink to taste slowly, because the aroma is subtle and elegant, and it seems to destroy the delicate fragrance with other foods. If you are really hungry, please do not rush to eat, at least try a few bites of Cheetham coffee to bring you the smell of a shy young girl, and then go with some salty foods that are not too strong, but dessert is not recommended. Eat sweet and then come back to taste this cup of coffee, what a pity that the fleeting sweetness will be pressed into bitterness!

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