Data of 25 coffee producing countries in the world (part two)

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

The word "coffee" comes from the Greek word "Kaweh", which means "strength and passion". Coffee tree is a small evergreen tree belonging to Rubiaceae. Coffee for daily drinking is made from coffee beans with various cooking appliances. Coffee beans refer to the nuts in the fruit of coffee tree and are roasted by appropriate roasting methods. Around the world, people are increasingly drinking coffee. The resulting "coffee culture" fills every moment of life. Whether at home, in the office, or in various social occasions, people are drinking coffee, which is gradually associated with fashion and modern life.

We selected 25 representative ones and introduced the local varieties and customs. The previous article has introduced 10 places of origin. Next, we will continue to introduce the remaining places of origin.

Mexico Coffee from the world's fourth largest coffee producer is smooth and aromatic. Mexico, the world's fourth largest coffee producer, produces about 5 million bags of coffee annually. Most of its coffee is produced by nearly 100,000 small farmers, and the large estates that once dominated the coffee industry are few and far between. Mexican coffee yields about 630 kg per hectare.

The Instituto Mexicanodel Café (Inmecafe) took control of the coffee industry. The coffee association controls both coffee cultivation and the market for coffee beans ready for export from November. The association provides farmers with minimum purchase prices, technical advice and other assistance. Since 1991, however, the activities of the Coffee Association have declined and its functions may be further weakened.

The collapse of the Coffee Agreement and the disappearance of price support actually helped some producers because it forced them to develop their own brands and gain closer ties to foreign markets, and the NAFTA agreement between Canada, the United States, and Mexico would further help Mexican exports to North America. Some believe that the best giant coffee beans are grown in Mexico rather than Guatemala, but availability and quality can vary. Maragogype beans are large and produce coffee that is soft, rich and aromatic. Farmers 'poverty results in most coffee growing naturally, i.e. without the use of chemicals such as pesticides or fertilizers.

Mexico's best coffee is grown in Chiapas in the south of the country, where varieties include Tapanchula and Huixtla. The Oaxaca region also produces premium coffee beans, among which the naturally grown Pluma Coixtepec beans are the best. Oaxaca also produces Altura Orizaba coffee and Altura Huatusco coffee. Veracruz coffee is produced in the Altura Coatapec region. Mexico's best giant coffee beans are Liquidambar MS coffee beans 12. Nicaragua's excellent Nicaraguan coffee ranks among the best in the world. It is mild, delicious, medium-sized and very aromatic. In many countries coffee production has been severely affected for political reasons. The coffee industry in Nicaragua is no exception. The revolution of 1979 forced coffee growers to flee to Miami. A period of uncertainty ensued as the government considered whether to reallocate land, including many plantations, resulting in a shortage of coffee supplies and a decline in production, from more than 1 million bags in the early 1970s to less than 600,000 bags in 1990.

Now that the government has liberalized the coffee industry, private owners control the market. The best Nicaragua coffee is grown in the north and centre of the country, with the best coffee grown in Jinotega, Matagalpa and Nuevo Segovia. The best Nicaragua coffee falls into the category of Central Estrictamente Altura coffee, which is very pleasant with moderate acidity and aroma. The poorer quality beans are widely used in coffee blends.

XIII. Coffee grown in the highlands of Panama is absolutely of high quality, but plantation coffee has not yet been marketed.

Panama coffee is soft, light and balanced in acidity, and its fine beans are pure in flavor and character. The first batch of coffee exported each year leaves in November, and almost all of the premium beans are shipped to France and Finland.

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

Café Volcan Baru, recognized by critics, is gaining momentum and is of exceptional quality, producing 2000 bags in 1994, accounting for 1% of the country's total production.

Puerto Rico Coffee trees were introduced from Martinique to Puerto Rico in 1736. Early coffee was mostly grown by immigrants from Corsica. By 1896, Puerto Rico was the sixth largest coffee exporter in the world, with most going to France, Italy, Spain and Cuba. Coffee plantations flourished in the 19th century, but the rise of sugar cane and drug cultivation, as well as the effects of hurricanes and war, have left the coffee industry behind and are now recovering.

Puerto Rico has a low wage system, which in 1991 was US $4.20 per capita per hour. Nevertheless, manual workers earn more than workers in many other coffee-producing countries, as long as Hawaii and Jamaica are comparable. Another problem facing the coffee industry in Puerto Rico is that Puerto Rico people in the Caribbean are relatively literate and therefore have better job prospects.

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 of 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 came time to pick the beans, people walked back and forth between the trees, picking only the fully ripe beans, which were then washed in a roller 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 "select." 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 of 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 came time to pick the beans, people walked back and forth between the trees, picking only the fully ripe beans, which were then washed 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, which is 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.

Bolivia Coffee trees used to be planted around gardens as hedges and ornamental plants. Real commercial production began in the early 1950s. Bolivia benefited from the severe frost of 1957, which severely damaged Brazil's coffee industry and quickly expanded. 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.

Brazil Low acidity, medium roast coffee beans from the coffee center of the world Brazil is 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 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 wide 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. Parana in the south produces 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 estates in Cerrado district, Minas Greais state, in southeastern Brazil. These estates, such as Capin Branco Estate and Vista Allegre Estate, grow bourbon old-variety coffee that is also sold on 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.

Ecuador is 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 to central Ecuador. Eighteen, 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.

Colombian coffee is one of the few original coffee sold in the world under the name of the country. In terms of quality, it has won praise unmatched by other coffee. The country is the world's largest exporter of Arabica coffee beans, while Robbins coffee is rarely grown. It is also the world's largest exporter of washed coffee beans (Washedbeans). Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

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

In the early 1960s, coffee production was about 600kg per hectare. Now it has risen to about 900kg, and some farms can reach 2500 kg. However, quality assurance is a top priority for the coffee industry. Colombia established the National Coffee Management Association (Federacion Nacionalde Cafeteros, or FNC) in 1927, which is responsible for quality supervision.

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

Colombian coffee farmers can sell all their products to the Coffee Management Association at an official low price, or to exporters, who may offer a higher price or no bid at all. In fact, the Coffee Management Association (FNC) controls exports to Europe, while coffee to the United States is mainly exported through private exporters. However, all exports are subject to the lowest export price.

Colombia is fortunate to have Atlantic and Pacific ports, which helps to reduce the cost of transporting coffee, which is the only country in South America. The main production areas of Colombia are in the central and eastern mountains. The most important plantations along the central mountains are located in Medellin, Armenia and Manizales, where coffee is of the best quality and high price, characterized by full grains, rich nutrients, rich aromas and moderate acidity.

These three regions are referred to as MAM (the initials of the major cities of the three regions). Most of Colombia's top coffee for export comes from MAM. Along the eastern mountains, the two best areas are around Bogot á and north around Bucaramanga. Bogota coffee is less acidic than Medellin coffee, but the two are of the same quality.

German imports account for 25 per cent of Colombia's total exports, reflecting the country's excellent quality. Coffee grades are divided into Supremo, Excelso and UGQ,Unusual Good Quality. Klauss coffee in the excellent grade is exported to Germany and Europa coffee is exported to Nordic countries. Excellent grade coffee and top coffee can be bought in most coffee shops.

The difference between the two professional regulations is that the coffee beans used in top coffee are larger, and the raw materials are taken from newly harvested coffee beans, so it is easier to ensure the quality of the products. Excellent coffee is usually softer and slightly more acidic than top coffee, but both are aromatic coffee with moderate granules and excellent fruit. Colombian coffee is often described as having a silky taste. Of all the coffees, it has the best balance, soft and smooth taste, and can be drunk at any time.

The thorny question facing Colombian coffee growers is whether to replace bourbon coffee with fast-growing and high-yielding Arabica coffee trees. Some people say that the quality will not be as good as it used to be, but others say that in the place where coffee is most suitable for growth, there will not be much difference in quality.

Peruvian coffee is of 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, the private Peruvian coffee exporters Association became production, the chamber is committed to improving the quality of coffee, its primary task is to set standards, eliminate inferior products, so as to create a quality-oriented atmosphere. 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.

Coffee treasures from the hometown of giant turtles in the Galapagos Islands this coffee treasure is of excellent quality and is grown without any chemicals.

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 Corvos 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's 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 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. Surinam, an important name in the history of Suriname coffee, was the first country in South America to grow coffee, and Norway was once a major importer of its 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.

In 23, Angola used to be a big coffee producer. In the mid-1970s, Angola (Angola) exported 3.5 million bags of coffee a year, 98 per cent of which was Roberts (which is probably the best Robbins coffee in Africa). In 1990, total production fell to 200000 bags.

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 Coffee from war-torn areas Burundi (Burundian) 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. Deep-roasted coffee beans suitable for espresso in Cameroon the cultivation of the Arabica coffee tree in Cameroon (Cameroon) began in 1913 with 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.