Introduction of Coffee Flavor characteristics in Africa Coffee producing area name and Coffee Flavor characteristics

When it comes to Africa, people's first impressions are: desert, drought, tribe, poverty, mystery and so on. Because of its climatic environment, it has become a paradise for the growth of coffee trees.

Coffee is the main cash crop in Angola, the primary export of Burundi and the largest foreign exchange earning industry in Kenya in the past. Ethiopia is known as the "hometown of coffee"; C ô te d'Ivoire occupies an important position in the world in coffee production; Uganda is famous for its production per unit area in Africa.

As the birthplace of coffee, Africa is a land full of game beans, and the continent deserves to produce some of the world's top coffee. African beans have a unique aroma, wild taste, mostly with a touch of sour red wine, such as Ethiopia's "mocha" is particularly wonderful (Hara and Tijima two producing areas with dry treatment of high-quality mocha beans, such as fruit or wine aromas, is inferior to other coffee), Yekashev coffee beans are also very good. Kenyan varieties are delicious, showing more bright and lively acidity than Arabica coffee beans in other regions. Kenya AA is a very famous top coffee bean.

Republika (Rwanda) (Rwanda)

Rwanda is a country in east-central Africa, the full name of the Republic of Rwanda, located in the south of the equator in east-central Africa, landlocked countries. It is bordered by Tanzania to the east, Burundi to the south, the Democratic Republic of the Congo to the west and northwest, and Uganda to the north, with a land area of 26338 square kilometers. Most areas belong to tropical plateau climate and savanna climate, mild and cool, with an annual average temperature of 18 ℃.

The whole year is divided into two dry seasons and two rainy seasons, with a heavy rainy season from March to May and a light rainy season from October to December, with an average annual precipitation of 1000mm to 1400mm. The area is 26338 square kilometers. There are many mountainous plateaus in Rwanda, with more than 1800 large and small mountains, known as "the country of a thousand hills". There are many hills, swamps and lakes in the east, with dense water networks and vast natural pastures, while the central part is the lowland along the lake.

The northwest is a mountain made up of a group of volcanoes. Rwanda is closest to the equator, but drowns more than 1500 meters above sea level, and the annual average temperature is only 18% C. coupled with abundant rainfall, suitable hydrothermal conditions and picturesque scenery, it is known as "the land of everspring" and "Africa Switzerland".

It was reduced to a "German East African protectorate" in 1890. It was appointed by Belgium after World War I. It was changed to Belgium's "trusteeship" after World War II. In the 1930s, coffee became a necessary crop for producers.

The Belgian government strictly controlled export and imposed high taxes on coffee farmers, forcing Rwanda to move towards high-yield and low-quality coffee production. On July 1, 1962, it declared independence and established a republic. On July 5, 1973, the second Republic was established. In the 1990s, coffee became the most valuable agricultural product for export in Rwanda. The civil war broke out again after Hutu President Habyarimana was killed in a plane crash on April 6, 1994, resulting in a massacre in which nearly one million people were killed. Coupled with the sharp drop in global coffee prices, it has had a huge impact on the coffee industry.

After the genocide coffee production has had a positive impact on the overall recovery of Rwanda. With the attention at home and foreign assistance, the coffee industry has received great attention. With new processing plants in the country, people began to focus on high-quality coffee production.

The first wet treatment plant in China was built in 2004, after which a large number of wet treatment plants began to appear, and now it has exceeded 300 degrees. The Rwanda Joint Partnership for Agricultural Promotion (PEARL) was established to successfully share knowledge and train young agronomists, which eventually evolved into a sustainable partnership for the development of rural enterprises.

Ethiopia

Ethiopia, which is located in a country full of wonders, is the source of all the Arabica coffee we have never drunk.

The recorded historical evidence of coffee in Ethiopia can be traced back to the 4th-5th century AD, when coffee spread to Yemen in the Arabian Peninsula as people fought and migrated because of the inter-ethnic war. later, with the rise of the Ottoman Empire and the spread of Islam, Europe began to have cafes and the gradual formation of cafe culture, and then coffee was grown in Central America and India in Asia. Indonesia began to grow coffee commercially on a large scale, and it took hundreds of years for us to reach the third wave of boutique coffee.

Ethiopia is one of the major producers of Arabica coffee in Africa, producing the best Arabian coffee in the world. It is said that coffee was first discovered by shepherds in Essekafa, and the name of coffee evolved from Kafa, which is well-deserved as the "hometown of coffee".

The geographical environment of Ethiopia is very suitable for coffee growth. Coffee is mainly grown in the southern highlands between 1100 and 2300 meters above sea level. The soil in these areas is well drained, slightly acidic and red loose. Currently, about 25% of the Ethiopian population depends directly or indirectly on coffee production for a living. The majority of farmers use traditional planting methods. Artificial care of coffee trees, the use of organic fertilizers, do not use harmful pesticides and herbicides, etc. Therefore, most of the coffee produced in Ethiopia is organic coffee.

The natural characteristics of coffee beans include size, shape, acidity, texture, taste and aroma. Ethiopian coffee beans are small, fragrant and sour like wine, and are loved by coffee lovers. Because of its unique aroma and taste, it is often used in the production and variety improvement of beverages, ice cream and sweets.

Due to different planting methods, coffee can be divided into three types: forest-semi-forest coffee (Forest or semi-forest coffee), courtyard coffee (Garden coffee) and plantation coffee (Plantation coffee). 60% of the coffee belongs to forest-semi-forest coffee. In such a wild coffee forest, pesticides are not used at all, but biological methods are used to control pests. 35% of the coffee is courtyard coffee. In this kind of coffee garden, the planting is three-dimensional. Coffee is located in the lower layer and gets a suitable growth environment in the shade of other crops. Fertilizers are mainly fallen leaves, withered grass and animal manure. 5% of the coffee belongs to plantation coffee. This is a modern species.

In the way of planting, coffee is also grown in the forest, but new varieties are used and planted in rows with other shade trees. Due to different processing methods, coffee can be divided into washed coffee (Washed coffee) and sun-cured coffee (Sun-dried coffee). Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals.

The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%. Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned.

The world-famous Ethiopian coffee is mainly: 1. Limu coffee grows between 1400 meters and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons. 2. Jima Coffee grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons. 3. Gambi coffee grows between 1500 meters and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons. 4. Yerqin coffee grows from 1500 meters to 2200 meters above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons. 5. Sidamo Coffee grows at an altitude of 1400-2200 meters. Suitable acidity and high quality. The average annual output is about 37000 tons. 6. Harald Coffee grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. The average annual output is about 26000 tons.

Flavor characteristics

● washing, citrus fruits, similar to lemons, oranges, oranges, grapefruit, sweet pomelo, the flavor varies from the obvious aroma of citrus fruits (peel), to the acidity of different strengths, from soft small oranges to medium-strength oranges, to the more refreshing acidity of lemon and grapefruit.

● sun, ripe yellow, red, black fruit aromas, similar to apricots, peaches, cherries, strawberries, cranberries (dried), blueberries (dried), plums, etc., accompanied by varying degrees of wine aromas, such as rum, whisky, and even red wine (beaujolais).

Kenya

Kenyan Coffee, also known as Kenyan Coffee, this boutique coffee has always been loved by many curry friends, and its bright and charming acidity is unstoppable!

Kenyan coffee is mostly grown at an altitude of 1500m, 2100m, and is harvested twice a year. People in the coffee industry all think that Kenyan coffee is one of its favorite products because Kenyan coffee contains every feeling we want from a good cup of coffee. Kenyan Coffee became more famous with the sensation of the Hollywood movie OutofAfrica. It entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the bourbon was introduced by the St. Austen Mission (St.AustinMission). Niya coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level. This height is the most suitable for coffee beans to develop their flavor, because the mountain temperature is lower, the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity is more obvious and the texture is harder. In addition, Kenya was an early British colony, and the British had established a set of perfect cultivation and quality control system. After the independence of Kenya, the coffee industry has made great strides on the existing basis, and has become the largest foreign exchange earning industry in Kenya.

The present situation of coffee in Kenya

Kenyan coffee beans the Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya.

All coffee beans are first acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent to collect coffee samples and distribute them to buyers so that they can determine the price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers a price below the market price.

Kenya beans must have a strict grading system. Coffee beans taken out by washing plants are divided into seven grades according to size, shape and hardness, the highest being AA or AA, followed by AB, PB, C, TT and T. The best coffee grade is round berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. Auctions are also organized to meet the needs of dispatchers. This kind of auction usually has a small auction volume (3-6 tons each), with samples with the grower's logo for buyers to enjoy. After the auction, the exporters pack according to different flavors, different qualities and the quantity required by the blenders. This provides a great deal of flexibility for the dispatcher. Quality-conscious Germans and Scandinavians are long-term buyers of Kenyan coffee. This grading system is similar to Colombia, mainly in terms of particle size and shape, but it does not necessarily have the best flavor. Kenya's upland washed Arabica beans are one of the best coffee in the world in terms of quality. The coffee industry in Kenya is of good quality and consistent under the strict control of the Kenya Coffee Agency. Kenyan coffee is famous for its strong fruit flavor, with lemon and citrus acid aromas.

Burundi

Burundi is located south of the equator in east-central Africa. It is bordered by Rwanda to the north, Tanzania to the east and south, Congo (Kinshasa) to the west, and Lake Tanganyika to the southwest. There are many plateaus and mountains in the territory, most of which are composed of the plateau on the east side of the East African Rift Valley, with an average elevation of 1600 meters above sea level, which is known as the "mountain country". More than half of them are located on the famous Lake Lake Tanganyika. The capital is Bujumbura. The lakeside and river valleys in the west and the savanna climate in the east; the tropical mountain climate in the central and western regions. The annual average temperature is 20-24 ℃, with a maximum of 33 ℃. The heavy rainy season is from March to May, the light rainy season is from October to December, and the other months are dry season.

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.

Burundian coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, using traditional washing treatment to process coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas.

Tanzania (Tanzania)

Source of Tanzanian beans: in 1898, bourbon coffee was introduced by Catholic priests to the Kilimanjaro region of Tanzania. Then the Kent species was introduced in 1920. Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. Many people like to compare Tanzanian coffee with his neighbor Kenya. Compared with Kenyan high-quality coffee beans, Tanzanian coffee has less bright acidity, softer beauty and more sweetness. The strong smell of red wine is also a characteristic of Tanzania.

The coffee producing areas in Tanzania are Moshi, Mbeya and other producing areas around the foothills of Kilimanjaro in the north, while the Songea-Ruvuma area where the Ruvuma river flows to the south is the main area. Due to the different growth topography, the style is slightly different. The coffee produced in the Ruvuma region of southwestern Tanzania has wine and fruit aromas, which is different from that in the north near Mount Mt Kilimanjaro.

Coffee beans in Tanzania are of extraordinary quality. They are produced in the Mohi district near Mount Kilimanjaro. The mountains with a height of 3,000 to 6,000 feet are the most suitable areas for growing coffee. The fertile volcanic ash gives the coffee here a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste.

The northern coffee is full of aroma, bright acidity, mellow taste, and thanks to the rich volcanic soil, it has the sweetness of mineral water.

Southern coffee is rich in floral aromas, smooth on the palate with elegant acidity.

Coffee growing areas in Africa-Tanzania Coffee is produced in the soil-rich East African Rift Valley and is an outstanding representative of high-quality coffee from this region. Its refreshing acidity and medium mellowness complement sweet citrus and floral aromas.

After drinking Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee". Tanzania AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. Usually it is mildly acidic and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda.

After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, soak it in a pot of boiling water, invite friends to sit around and taste it, and suddenly feel fragrant and full of tongue. its quality is much better than the instant coffee we often drink. Tanzanian coffee has long been loved by Europeans and has joined the ranks of famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman".

Uganda (Uganda)

On the western slope of the Mr. Elgon, near the Kenyan border in the east, a very good Arabica bean, called Bugisu or Bugishu, is produced, which is similar to Kenya in flavor but thinner in texture. The official ranks are Oaganic (Organic), BugisuAA, BugisuA, BugisuB, Bugisu PB, Wugar, Drugar and other unlisted grades.

To find Ugandan coffee with good performance, you must first recognize the three grades of BugisuAA, An and PB, but because the country is inland and has many transportation problems, it often comes to raw beans with low moisture content and not emerald green appearance, but Ugandan coffee is not a type of coffee that emphasizes aroma, as long as the raw beans are not and turn 100 or yellowed, they can generally have a good flavor performance in the producing areas. It has a low ripe fruit aroma, such as the taste of red wine, and a thick mellow thickness, which is similar to some Kenyan beans with low tone, but with a mild soil flavor, so it is quite different from other East African countries in flavor characteristics. on the contrary, it is somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java state-owned manor coffee. The baking degree between City and Full City is all better.

Yemen

Beans and berries produced in Yemen (Peaberrybean): this coffee bean is smaller and rounder than most coffee beans and looks like peas, sometimes called mocha coffee beans. Mocha beans are similar in shape to Ethiopia's Harrar coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor. Taste carefully, but also can distinguish a little chocolate flavor, so the attempt to add chocolate to coffee is a very natural process of development.

In Yemen, coffee growers plant poplars to provide shade for coffee trees to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. In addition to the Tippika Coffee Tree and the Bourbon Coffee Tree, more than a dozen different coffee species native to Ethiopia are grown in Yemen. Authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world.