The country of the Sun-Asian Coffee producing area Asian Coffee Major countries Asian Coffee taste characteristics

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The kingdom of the sun

Asia, perhaps close to the equator, is always in the impression of sunny, rice, spices, tropical fruits and Buddhism, which is our general understanding of Asia. In fact, this impression is not far from the personality of Asian coffee. Local conditions are the key factor to determine the flavor of coffee. Coffee grown in Asia naturally also has a unique Asian flavor, such as herbs, wood, spices, malt, thick and full-bodied, low acidity, these flavors can often be tasted in Asian coffee.

Yemen

Coffee lovers must know that coffee was first found in Ethiopia in Africa, but it was in Yemen that really carried it forward. Around the beginning of the 17th century, the Yemeni port of Mocha was a thriving trading port through which coffee was shipped to Europe and caused a frenzy in Europe, which made mocha famous. Yemeni coffee is often spicy, fermented fruit and complex taste.

Although the earliest "mocha coffee" refers to the coffee exported from the port of Mocha in Yemen, the mocha coffee now refers to one of the Italian seasoned coffee, which is made by adding bitter cocoa and blending with milk. in this way, the bitter seasoned coffee is similar to the "mocha" coffee exported from Yemen, so it is also named mocha coffee.

India

There is a relationship between Indian coffee and Yemeni coffee. Legend has it that a missionary named Babudan stole seven coffee beans from Yemen and planted them in India. From then on, India began to grow coffee. In memory of Babudan, there is a mountain in southwestern India named after Babudan. The coffee produced in India has the flavor characteristics of low acidity, spice, thick and full-bodied, and sweet at the end.

India's coffee-growing areas are concentrated in the southwestern provinces of Kerala, Karnataka and Tamil Nadu, all of which are near the sea, and India has been blown by the monsoon all the year round, and the warm and humid sea breeze brought by the monsoon has deeply affected the flavor of coffee, so it has developed India's unique "weathered beans". Wind-stained beans transport the preliminary raw coffee beans to the wind-soaked field on the coast and slowly dry the coffee beans under the southwest monsoon. In the process, they need to be stirred constantly to ensure that the coffee beans are evenly air-dried, and the dried coffee beans will become twice as large as they are. this is the only Indian-style bean in the world.

Indonesia

Indonesia has many coffee producing areas, including Sumatra, Java, Sulawesi, Flores and Bali. Affected by environmental conditions, Indonesia is mostly semi-washed. Semi-washed coffee has a thick sense of body fat, low acidity and bitter, and can taste woody, herbal and spicy flavors.

When it comes to Indonesia, it is necessary to introduce "Mantenin", which is a beautiful mistake. When Japan occupied Indonesia during World War II, a Japanese soldier drank a very delicious cup of coffee in a cafe in Sumatra and wanted to ask the boss what kind of coffee it was. Because of the language, the boss thought the Japanese soldier asked him where he was from, so he replied, "Mandheling. The Japanese soldier mistakenly thought that the cup of coffee in his hand was called "Mandheling". From then on, the coffee in Sumatra had a new name "Mantenin".

In addition, Indonesia also has a very special coffee ── civet coffee. This is a very special and rare coffee. It is mentioned above that Indonesian coffee is bitter, but civets are beans excreted after consumption by civets. Because the intestinal bacteria of civets can reduce the bitterness of the coffee, it is transformed into a round "sweet", making the coffee rich and sweet. This kind of mellow charm makes many people fall for it and become a dazzling star in the coffee industry. naturally, the price is extraordinary, and it can be sold for three or four times the price of ordinary coffee beans.

Vietnam

The country that produces the first coffee in the world is Brazil, and the second place is Vietnam in Asia. The annual output is amazing, mainly planted for Robusta coffee beans, is the main producer of Robusta coffee in the world, coffee exports account for about 3% of Vietnam's GDP each year, and coffee exports accounted for 19.2% of the total global exports in 2015. It also attracted many world coffee brands dominated by instant coffee, which is one of the important industries to prop up Vietnam's economy. Coffee beans grown in Vietnam are mostly woody, with low sweetness, and are sometimes rated as plain, smooth, or mixed flavor.

Robusta coffee and Arabica coffee are the most common coffee varieties. Compared with Arabica coffee, Robusta coffee is more heat-resistant, insect-resistant and can be planted on flat land, so it has lower production costs and lower technical requirements. Compared with Arabica beans, Robusta coffee beans have stronger flavor, more bitterness and thinner acidity, and even caffeine is stronger than Arabica beans, so Robusta coffee beans are often added to Italian coffee beans as a rich base, and then mixed with Arabica beans to enhance the aroma and acidity performance.

The aroma of coffee basked in the sun

Coffee grown in different areas will grow into coffee with different flavors if it accepts different environmental conditions such as sunshine hours, temperature difference, rainfall and so on. We have previously introduced the coffee flavor in Central America, most of the coffee grown in Central America can taste the unique "sugar aroma", while the coffee grown in Asia has a woody, herbaceous flavor, low acidity and high bitterness. and more rich.

Asia is not the only four countries that produce coffee beans, even Taiwan has very high-quality small quantities of cultivation, but this article only introduces the four countries with large production. According to the regional flavor of different continents, the coffee beans produced in Asia have the lowest acidity of all the growing areas, with more emphasis on the richness and thickness of the taste and the warm smell of the sun.