The main producing area of coffee knowledge coffee

Coffee production zones (commonly known as coffee belts) range from 25 degrees north latitude to 30 degrees south latitude, covering many countries in Central, West Africa, the Middle East and South Asia, the Pacific, Latin America and the Caribbean. The reason why coffee cultivation is concentrated in this area is mainly due to the limitation of temperature. Because coffee trees are vulnerable to frost, the north or south latitude is not suitable, the tropical area is suitable, the heat and humidity in this area is ideal. At present, the important coffee beans in the world mainly come from Arabian coffee, which is of better quality and more expensive.

I. Central America and the Caribbean

1. Mexico

Mexico, the fourth largest coffee producer in the world, produces about 5 million bags of coffee a year. Most of its coffee is produced by nearly 100000 small farmers, and large estates that once manipulated the coffee industry are rare. Mexican coffee has a yield of about 630 kilograms per hectare and has a smooth and fragrant taste. The yield of Mexican coffee is about 630 kg per hectare. Later, the Mexican Coffee Association (Instituto Mexicano del Caf é, or Inmecafe) took control of the coffee industry. The Coffee Association controls both coffee cultivation and the market for coffee beans that can be exported since November. The association provides farmers with minimum purchase prices, technical advice and other assistance. However, since 1991, the Coffee Association's activities have been reduced and its functions are likely to be further weakened.

The collapse of the coffee agreement (Coffee Agreement) and the disappearance of price support have actually helped some producers by forcing them to develop their own brands and gain closer ties with foreign markets, while the NAFTA agreement between Canada, the United States and Mexico will further help Mexican products export to North America. Some people think that the best giant coffee beans are made in Mexico rather than Guatemala, but the supply and quality of coffee beans in both places can vary. The coffee beans, known as Maragogype, are large-grained and produce coffee that is smooth, mellow and fragrant. The poverty of farmers has caused most coffee to grow under natural conditions, that is, without the use of chemicals such as insecticides or fertilizers.

The best coffee producer in Mexico is Chiapas in the south of the country, where coffee varieties including Tapanchula and Huixtla are grown. The Oaxaca region also produces high-quality coffee beans, of which the Pluma Coixtepec coffee beans, which are grown in natural conditions, are the best. The Oaxaca region also produces Altura Orisaba (Altura Orizaba) coffee and Altura Vatusco (Altura Huatusco) coffee. The Altura Coata Paike (Altura Coatapec) region produces Veracruz (Veracruz) coffee. The best giant coffee beans in Mexico are Liquidambar MS coffee beans.

2. Jamaica

Blue Mountain Coffee is undoubtedly one of the best quality coffees. This kind of coffee is more expensive than it looks. In order to taste its best flavor, you must put in more beans than when drinking other coffee, otherwise the flavor will be lacking. This requires 10% more coffee beans and 15% more coffee than other coffee.

The real Blue Mountain Coffee is made from the best local raw coffee beans, which is the fun of tasters. Its flavor is rich, balanced, fruity and sour, and can meet people's various needs. In addition, the high-quality and fresh Blue Mountain coffee has a long flavor and has a lingering aftertaste, as drinkers say.

The real Blue Mountain Coffee is one of the most advantageous coffee growing conditions in the world. The weather, geological structure and topography of Jamaica provide a unique ideal place. The ridge across Jamaica extends to the eastern part of the island, with the Blue Mountains rising to more than 2100 meters. The cool weather, foggy weather and frequent rainfall reconcile the rich land of Rain Water. Here people use mixed planting to grow coffee trees next to banana and avocado trees on terraces.

It is necessary to take a closer look at the myth of Blue Mountain Coffee, because the image of the past is often inconsistent with the reality of today. In 1725, Sir Sir Nicholas Lawes brought the first Blue Mountain Coffee species from Martinique to Jamaica and planted them in the St.Andrew area. Today, St. Andrew is still one of the three major producing areas of Blue Mountain Coffee, while the other two are Portland and St..Thomas. In eight years, Jamaica exported more than 375 tons of pure coffee. In 1932, coffee production reached its peak and more than 15000 tons of coffee was harvested. But by 1948, the quality of coffee had declined and Canadian buyers refused to renew their contracts, so the Jamaican government set up the Coffee Industry Committee to save the fate of top coffee. By 1969, the situation had improved because the use of Japanese loans improved the quality of production, thus ensuring the market. Even in 1969, Japanese coffee drinkers were willing to pay insurance for the coffee, but now it has reached the point of being madly loved. By 1981, about 1500 hectares of land in Jamaica had been reclaimed for coffee cultivation, followed by investment in another 6000 hectares of coffee land.

In fact, today's Blue Mountain area is a small area with a planting area of only 6000 hectares, and not all coffee marked "Blue Mountain" can be grown there. Another 12000 hectares of land is used to grow two other types of coffee (non-Blue Mountain Coffee): Alpine Top Coffee (High Mountain Supreme) and Jamaican Coffee (Prime Washed Jamaican).

The real Blue Mountain Coffee is one of the most advantageous coffee growing conditions in the world. The weather, geological structure and topography of Jamaica provide a unique ideal place. The ridge across Jamaica extends to the east of the island, and the Blue Mountains are more than 2100 meters high. The cool weather, foggy weather and frequent rainfall reconcile the rich land of Rain Water. Here people use a mixed planting method to plant coffee trees next to banana trees and alligator pear trees in terraces. Some small estates also grow Blue Mountain Coffee, such as Wallenford Estate, Silver Hill Estate and Atlanta Estate in J.Martinez. Even the largest landowners in the region are small-scale growers by international standards, many of whom are small landowners whose families have been working on the land for two centuries.

The coffee industry in Jamaica faces a series of problems, such as the impact of hurricanes, the increase in labor costs and the difficulty of mechanizing terraces. It is difficult to rationalize planting on many small estates and farms. However, Blue Mountain Coffee is one of those coffee retailers that value credibility to stock some coffee no matter what. A leading British retailer said: regardless of the price, he will continue to sell Blue Mountain coffee all year round because he has many customers who only recognize "Blue Mountain".

Now, 90% of the post-harvest Blue Mountain coffee is bought by the Japanese. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan, 75 tons to the United States and 59 tons to Britain. Now that the rest of the world can only get 10% of the output of Blue Mountain coffee, regardless of the price, blue mountain coffee is always in short supply. In the UK, Langford Brothers Brothers has been the only supplier for many years. Later, the Edmunds Group (Edmonds Group) also received supplies from Jamaica's Salda Food Company (Salda Foods).

The difference in transportation between Blue Mountain Coffee and other coffee is that it is transported in barrels with a capacity of 70 kilograms, a replica of Bonifieur barrels produced in Guadeloupe in the last century. The barrel was originally used to carry flour shipped from the United Kingdom to Jamaica, usually with a trademark and the name of the manufacturer. The Coffee Industry Committee will issue certificates for all authentic Jamaican coffee and affix a seal of approval before export.

The Jamaican government used to insist: "all Blue Mountain coffee is roasted in Jamaica to ensure the same quality." In fact, baking is a fine art, and it takes experience, training and expensive equipment to do a good job. From the consumer's point of view, coffee beans should be obtained and drunk immediately after baking. Coffee roasting in Jamaica is unlikely to meet this requirement. Now, raw coffee beans from Jamaica can be exported.

3. Costa Rica

Tarasu in Costa Rica is one of the major coffee producing areas in the world. The coffee is full-grained, acidity is ideal, light and pure, and the aroma is pleasant. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

Other coffees worth mentioning are Juan Vinas PR, H Tournon, Windmill SHB, Monte Bello and Santa Rosa. Fine coffee usually grows in Eredia and the central canyon. Another striking type of coffee is Carchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the Poas Volcano volcano, 53km from San Jose.

Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

4. Cuba

Cubans drink coffee culture brought by French immigrants, early coffee has been popular in Cuban upper-class society, Cuban coffee beans are mostly bought by the Japanese and French markets, especially in Japan. Cuban coffee is divided into nine grades, of which Crystal mountain is the highest. Sweet and refreshing, the aroma reaches the nasal cavity, the acidity is delicate, the taste is round and the viscosity is good. Cuba Blue Mountain is a kind of coffee with Caribbean flavor, with fragrant, sweet and delicate smell, its beans are quite large and seem to sell quite well, and its taste is somewhat similar to Jamaica Blue Mountain. It has a full flavor, medium texture and not strong sour taste. It is a very uniform bean, pure and high-quality Cuba Blue Mountain. Its sweet, sour and bitter taste is balanced, sweet, smooth and slightly sour, making it the best in coffee. Comparable to the blue mountains of Jamaica.

Raw beans exported by Cuba have different prices according to different grades, and the first priority buyers are Japan, France, followed by Italy, Spain, Germany, Canada, Switzerland and the Netherlands. If not affected by the political climate, there is no doubt that Cuba will become an important supplier of coffee to the United States and Japan.

5. Guatemala

The extra-hard coffee beans here are full-grained, delicious and balanced, and the coffee made with them is pure and rich. Guatemala coffee once enjoyed a reputation as the best quality coffee in the world, but its quality also declined for a time. What is gratifying, however, is that its reputation is gradually being restored.

In 1750, Father Jesuit introduced coffee trees to Guatemala, where the coffee industry was developed by German colonization at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. Here, the slopes of the Sierra Madre volcano provide ideal conditions for growing high-quality coffee beans, and coffee growing at high altitudes is full of vitality. Compared with other kinds of coffee, tasters prefer this mixed flavor coffee with spicy flavor. The extra-hard coffee beans here are a rare good coffee with full grains, delicious taste and balanced acidity. In addition, Guatemala has attracted a lot of attention because of its giant coffee beans. The coffee industry, which once boomed the country, still dominates the national economy. Unfortunately, the domestic political situation is not good for coffee growers. High output is usually a sign of a country's overall economic prosperity.

However, coffee production in Guatemala has declined relatively, at 700kg per hectare, while that in El Salvador is 900kg per hectare and that in Costa Rica is even more astonishing, at 1700 kg per hectare. The export of Guatemalan coffee is controlled by private companies, but the National Coffee Commission (Asociacion Nacional de Cafe) controls other sectors of the coffee industry. At present, some of the best quality coffee from Guatemala is exported to Japan, where each cup of coffee sells for $3 to $4. Most small-scale producers are descended from the Mayans (Mayan), who like to call cups local people.

Currently, they are also benefiting from a U.S.-funded project, known locally as The Project, which plans to invest $2.5 million to encourage the opening of small, high-quality coffee plantations. The main areas rich in high-quality coffee in Guatemala are Lake Attilan (Lake Atitlan) and Huehuentenango. The purpose of the project is to help restore the vicious circle of high yield and low quality that has plagued the world coffee industry. For example, Bourbon trees grow taller and produce fewer beans than the new dwarf trees, and although they all belong to Arabica coffee varieties, bourbon trees produce better beans and are more popular with gourmets. The project also hopes to encourage local producers to process their own coffee beans, as most coffee fruits are now sold to middlemen, and if coffee processing can be done in local factories, its value and even quality may be improved.

6. Antigua

Antigua is a famous producer of coffee. Antigua coffee is produced in Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffee. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee.

Other coffee producers include San Marco, Oriente & Coban, Palcya, Mataquescuintia and La Uman in Sakapa.

7. Puerto Rico

Coffee trees were introduced to Puerto Rico from Martinique in 1736. Today, Puerto Rican gourmet coffee has been exported to the United States, France and Japan. Coffee in this country is generally carefully cultivated with pure flavor, aroma and heavy granules, among which the best is among the world's famous brands. The best coffee is Yauco Select, which means "Select". Grand Lares Yauco is produced in the southwest of the island, while Lars coffee is produced in the south-central part of the island. Yaocote selected is a fascinating coffee, it has a complete flavor, no bitterness, rich nutrition, rich fruit, and is worth tasting.

Yaocote's choice of coffee, which is grown only on three farms in the southwest of the island, is fragrant and has a long aftertaste. This coffee is very expensive and its flavor is comparable to that of any other kind of coffee in the world. In the Yaoke area, the coffee is owned and operated by the local planter. The mountain climate here is mild, the plants have a long mature period (from October to February), and the soil is of high quality clay. Some old varieties of Arabica coffee beans are grown here, although the yield is lower than other varieties, but generally of high quality. People here have been using an ecological and intensive planting method, using only some low-toxic fertilizers and chemicals, and taking mixed crop planting measures to make the soil more fertile. When it comes time to pick coffee beans, people walk back and forth between coffee trees, picking only fully ripe coffee beans, and then wash them in a roller device for 48 hours.

Yaocote chooses coffee beans to be kept in shells before they are shipped and the skins are not removed until the order is shipped to ensure the best freshness of the coffee.

8. Dominican Republic

Coffee was grown in the Dominican Republic in the early 18th century and is best produced in the Balaona region in the southwest, but Honkalito and Ocoa also produce a fine coffee, Santo Domingo, which is characterized by freshness and elegance, fullness, excellent acidity and pleasant aroma, so it is worth it. Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality.

9. El Salvador

El Salvador is one of the small countries in Central America with a very dense population. The flavor of its coffee is characterized by excellent balance. Today, this coffee accounts for 40% of the country's exports. 35% of the extra hard beans of the best quality coffee are exported to Germany after January to March.

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, the Azbec Mayan name for coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best origin of the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained and not very fragrant.

10. Haiti

Despite well-known problems and fluctuating coffee quality from politically troubled lands, Haiti is still trying to produce some high-quality coffee. Most of the coffee produced in Haiti is grown in a purely natural form, which is not intentional but the result of material shortages because farmers are too poor to buy fungicides, insecticides and fertilizers.

The main coffee-growing area in Haiti is in the north of the country. Compared with other countries, Haitian caffeine has more brands, grades and varieties. In Japan, Haitian coffee is mixed with Jamaican Blue Mountain Coffee, which makes Blue Mountain Coffee more intense.

Haitian coffee is full-grained, rich in flavor, medium to low acidity and mild in taste.

11. Honduras

Overall, Honduran coffee has a good reputation and is suitable for mixed coffee. Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee. Like other places, the coffee grade in Honduras depends on altitude: coffee grown at 700 to 1000 meters above sea level is medium, coffee grown at 1000 to 1500 meters above sea level is superior, and coffee grown at 1500 to 2000 meters above sea level is superior.

After the frost in Brazil in 1975, coffee production in Honduras increased significantly, from 500000 bags to 1.8 million bags in 20 years. Coffee rust (Rust) is a great harm to coffee in the country, especially in the eastern part of the country, where rust is more serious, and drug sprays used to treat this disease have played an important role in increasing coffee production.

All coffee in Honduras is exported by individual transporters, mostly to the United States and Germany.

12. Nicaragua

The excellent Nicaraguan coffee is among the highest in the world, it is mild and delicious, moderate granule, very fragrant. In many countries, coffee production has been seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of uncertainty followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990. Now the government has opened up the coffee industry and private owners have taken control of the market. The best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega and Nuevo Segovia in Matagalpa. The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (Central Estrictamendte Altura) coffee, which has moderate acidity, delicious aroma and is very lovable. Coffee beans of poor quality are widely used to mix coffee.

13. Panama

The coffee grown in the highland is absolutely high quality, but the plantation coffee is not yet on the market. Panama coffee is smooth, light and sour, and its high-quality coffee beans are pure and distinctive. The first batch of coffee exported each year is shipped in November, and almost all high-quality coffee beans are shipped to France and Finland. The finest coffee is grown in the north of the country, near Costa Rica and the Pacific Ocean. The Boquet district of Chiriqui province is famous for its coffee, while other regions include David, Remacimeinto, Bugaba and Tole. Caf é Volcan Baru, recognized by critics, is of excellent quality, producing 2000 bags in 1994, accounting for 1 per cent of the country's total output.

14. Martinique Island

The cradle of American coffee, Martinique is a small island and the birthplace of coffee in Central America, but it produces very little coffee today. The first coffee tree in the Western Hemisphere was brought from France by Gabriel Mathieu de Clieu in the early 1820s. In his early years, Dirkley was a naval officer in Martinique. He brought back a coffee tree and planted it in Prechear. The first harvest was in 1726. Coffee was then introduced from Martinique to Haiti, the Dominican Republic and Guadeloupe. According to records, there were 18791680 coffee trees in Martinique in 1777.

The coffee trees on Martinique have witnessed the growth and destruction of an industry. Today, the island mainly exports bananas, sugar cane and pineapples.

II. South America

1. Brazil

Since 1960, coffee cultivation in Brazil has been ranked first in the world, with an average annual output of 24.6 million bags (60 kg each). According to the report of the United States Department of Agriculture in November 2002, the actual production of Brazilian coffee should be 51.6 million bags in 2002.

Brazil is the world's largest coffee exporter, accounting for 1 / 3 of the world's total coffee production, although it occupies a very important position in the whole coffee market. Brazilian coffee producing areas are mainly distributed in Minas, Esprito Santo, Sao Paulo, Parana, Rondonia, Bahia and other states. At present, the number of Brazilian coffee plants has reached 6 billion, about 3 million hectares. Minas is the main coffee producing area in Brazil, with an output of 22.71 million bags in 2002, accounting for 48% of the national output. The state of Esprito Santo is the main producing area of Brazilian large-grain coffee, ranking first in the country.

The main varieties of Brazilian coffee are divided into three categories, namely, large grain coffee (robusto), small grain coffee (arabico) and shelled cherry coffee (cereja descascada). Brazil's shelled cherry coffee accounts for 25% of the world's similar coffee. Due to the influence of market prices, Brazil is adjusting the structure of coffee varieties, reducing the area of small-grain coffee and expanding the area of large-grain coffee, while cherry coffee will be the focus of development, and the layout of coffee tends to extend to the northeast.

2. Colombia

Colombia is the second largest producer in the world, accounting for 12% of the world's total output. Although the output ranking is lower than Brazil, its coffee beans are of good quality. Coffee trees are planted in the highlands and cultivated in small areas. With careful harvest and wet processing, the coffee produced is beautiful in quality, rich in flavor and unique in flavor, which is very suitable for single drink or mixing. The main varieties are:

Supremo, the highest grade coffee in Colombia, has a rich and unique flavor, which is sweet in acid and flat in bitterness.

MAM, or Medellin-Armenia Manizale, is one of the three main varieties produced in the Central Mountains of central Colombia.

Medellin, the coffee is full-bodied, rich in taste, meticulous and sour. However, the concentration and acidity of Armenia & Manizale coffee are lower.

These three varieties are called MAM Bogota & Bucaramanga in the coffee market. Bogota coffee, produced in the eastern mountains that surround Colombia's capital, Bogota, is considered one of the best coffee produced in Colombia, slightly less sour than Medellin, but equally rich in concentration and taste. Bucaramanga coffee has some of the characteristics of high-quality Sumatran coffee with rich ─, low acidity, rich and varied taste.

3. 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. Coffee is high-quality and balanced and can be used for mixed drinks.

Peru has good economic conditions and a stable political situation, thus ensuring the good quality of coffee. 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 Comera de Exportadores de Cafe del Peru was established, which is committed to improving the quality of coffee. Its primary task is to set standards and eliminate inferior products, so as to create an atmosphere of quality supremacy. 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 Chaximayo, Cusco, Note 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% more than others and is exported to the United States and Japan.

The quality of Peruvian coffee is comparable to that of any kind of coffee in Central or South America. In addition to producing some of the high-quality coffee produced in Peru, most of the high-quality coffee produced in Peru is shipped to Germany to process mixed coffee and then to Japan and the United States, which also illustrates its high standard of quality.

4. Venezuela

The best coffee names in Venezuela are: Montebello in San Cristobal, Miramar in Rubio, Granija in Timothe, and Ala Granija in Santa Ana, Tacira. 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 under 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 grown new trees to expand the farm while harvesting coffee from existing bourbon trees.

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.

5. Ecuador

The Arabian coffee tree was first introduced to Ecuador in 1952 and its coffee is of good quality, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first-class and super-excellent coffee according to its quality. They are mainly exported to the Nordic countries of Scandinavia.

The main problem facing coffee producers is their efforts to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique aroma.

Ecuador is one of the few countries in South America that produces both Arabica coffee and Robbins coffee. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee is produced in the Andes, especially in the Chanchagu Valley.

III. Africa

1. Ethiopia

The coffee tree originated in Ethiopia, it was originally a wild plant here, and the name "coffee" comes from the Ethiopian town "Kaffa". In fact, many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic.

Today, Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production and a major exporter of Arab coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for.

Harrar coffee is the highest growing area of all coffee in Ethiopia. Hara coffee can be divided into long coffee beans and short coffee beans, of which long coffee beans are the most popular. It has a soft taste, with wild flavor of wine, and slightly sour taste, unforgettable after drinking. Djimmah coffee trees grow more than 1200 meters above sea level and are sold under two brands: Limu and Babeka. Other coffee names include Sidamo coffee from the middle, which is sold under the brand name Yirgachaffe, and coffee from Lekempti, which has a unique flavor, and the appearance of Jima and Cedamo beans is not pleasant but tastes good.

One of the rarest Ethiopian coffee beans on the market is Ilgachafi, which is exported to Japan and Europe but is rarely seen in the United States. This is because Dallmeyer, the German coffee roaster owned by Nestl é, has established close ties with the growers of Ilgachafi coffee, thus obtaining the largest single supply of the coffee beans.

The flavor of Ethiopian coffee is difficult to describe. It is neither strong nor sour. Therefore, it is not suitable for deep baking, otherwise it is easy to lose its characteristics. In terms of characteristics, Ethiopian coffee is somewhat similar to the famous mocha coffee. Of course, high-quality Ethiopian coffee can be compared with the best coffee from all over the world, including its considerable price.

The coffee industry is managed by the Ethiopian Coffee Marketing Corporation (ECMC), which controls 90 percent of the export market. There is a possibility that control of Ethiopian coffee companies will be relaxed and greater local power will be given, a move that will benefit the coffee industry as a whole, especially individual traders. Ethiopian coffee is sold at daily auctions and is mostly exported to Germany, the United States, France and Japan.

2. Yemen

Yemen was known as Arabia until the 6th century AD, so coffee trees transported from Yemen to other places were also called Arabic coffee trees. But the origin of these trees is Ethiopia, and it was the Dutch who spread these coffee trees around the world. Dutch merchants sailing east around the Cape of Good Hope had to pass the east coast of Africa to Mocha Port in Yemen before they began their long journey to India. In 1696, the Dutch introduced coffee trees to Ceylon (now known as Sri Lanka) and then to Batavia in Java.

Mocha beans are smaller and rounder than most coffee beans, which makes them look a lot like peas-in fact, peaberry beans are sometimes called mocha beans. Mocha coffee beans are similar in appearance to Ethiopian Harrar coffee beans. They are small in size, high in acidity, and mixed with a strange and indescribable spicy taste. Careful tasting can also identify a little chocolate flavor, so it is a natural process to try chocolate into coffee.

In Yemen, coffee growers plant poplars to provide the shade coffee needs, and as in the past, the trees are planted on steep terraces to maximize use of less rainfall and limited land resources. In addition to tipika and bourbon coffee trees, more than a dozen different coffee species originating in Ethiopia are cultivated in Yemen. But even good coffee, such as premium mocha coffee, dries and the rind remains attached to the beans. Yemen has until now often used traditional stone mills to remove the hard, dry husks, which makes the beans irregular in shape and often damages the beans.

Although Yemeni coffee is of good quality and creamy aroma, it has its drawbacks: quality is not always guaranteed and the classification of beans is uncertain. Traditionally, Yemen's best coffee beans come from Matari, followed by Sharqi and Sanani. These beans are low in caffeine and are exported from December to April. There has been a problem in the past with coffee from the north being adulterated before it is shipped from the southern port of adam. Only coffee shipped from the port of Hodda can be identified as truly originating in the north. Yemeni coffee is grown mostly under natural conditions, mainly because growers lack funds.

3. Tanzania

Tanzania's coffee exports occupy an important position in the overall national economy. Bean berry coffee is produced in large quantities and is said to be stronger than regular coffee. Generally speaking, Tanzanian coffee beans are of exceptional quality. For example, the premium Tanzanian Chagga AA coffee produced in the Moshi region near Kilimanjaro is known for its rich, aromatic quality. The better crimenjaro is similar to regular kenya, has a thick texture, is usually milder in acidity than kenya, and stimulates the taste buds evenly in the middle and sides of the back of the tongue. It tastes a bit like a tomato or soda. As for the southern beans, they are comparable to the sub-washed mocha, with a mild acidity, a rounded taste, and a medium texture.

In the past, Tanzania's coffee industry has been dominated by plantation cultivation, but now more than 85% is cultivated by smallholders. Many small farmers have organized themselves into cooperative organizations, the most important of which is the Kilimanjaro Cooperative Union (KNCU). Tanzanian coffee is sold at auction by the Tanzanian Coffee Marketing Board (TCMB) to private exporters. In the 1980s, most coffee sales in Tanzania shifted from auctions to direct sales to the Tanzanian Coffee Marketing Board. This has changed as the coffee industry is being reformed to allow individuals or groups to buy coffee in the future, and coffee will be graded in different ways to attract buyers from Germany, Finland, Belgium and Japan.

4. Uganda

In Uganda, Arabica coffee bean production accounts for only 10% of the country's total coffee production, but it is enough to attract attention. Uganda's best coffee is produced mainly in the Elgon and Bujisu mountains along the Kenyan border in the north and in the Rwenzori mountains in the west, where coffee is available for export in January or February of each year.

The equator crosses Uganda, and its favorable climate makes it the world's leading producer of robert coffee beans. At present, the annual production is about 3 million bags. In order to improve coffee quality and reduce costs, Uganda abolished the exclusive rights of the Coffee Marketing Board (CMB) in November 1990. Most of the work previously undertaken by the Coffee Marketing Committee has now been transferred to cooperative organizations in the hope of generating much-needed revenue. This has led to a 20% drop in coffee exports and an increase in coffee smuggling. As in Tanzania, where rising coffee prices in recent years have encouraged farmers to return to plantations and reclaim once-abandoned land for coffee, Uganda's coffee industry looks promising.

5. Kenya

Kenya coffee is mostly grown at altitudes of 1500-2100 meters and harvested twice a year. To make sure only ripe berries are picked, people have to make about seven rounds through the woods. Kenyan coffee is grown by small farmers who harvest it fresh and send it to a co-operative washing station, which sends the washed and dried coffee to the co-operative in the form of "parchment beans"("parchment beans" are the final state of the beans before peeling). All the coffee is collected together and the grower charges an average price based on its actual quality. This method of buying and selling generally works well and is fair to both growers and consumers.

The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB, etc., in that order. Fine coffee is shiny, delicious and slightly aromatic.

On an international scale, the growth in Kenyan coffee volumes is evident, with exports rising from 800,000 bags in 1969-1970 to 2 million bags in 1985-1986. Production is now stable at 1.6 million bags, averaging about 650 kg per hectare.

IV. Asia and the Indian periphery

1. India

Indian coffee is loved by coffee lovers for several reasons, but the main one is due to a process applied to the beans, often referred to as the monsoon process. In the past, it took months for passengers or cargo to sail between India and Europe. The taste and color of the green coffee beans change due to the high humidity in the air on the way, and by the time they arrive at their destination, the coffee beans have changed from the original green to a strange yellow.

Consumers got used to it, so when steamships cut travel time, coffee producers found that consumers still wanted coffee beans that had the same color and taste and were affected by long journeys. In order to recreate the original coffee flavor, a "monsoon" process was used. Every year in May and June, there is a monsoon in southwest India, so during the monsoon season, coffee is spread out in special houses with open sides, about 12-20 cm thick, where it is left for five days, raked again and again, so that all the coffee beans are exposed to the extremely humid air of the time, and then the coffee beans are loosely packed into bags and piled up so that the monsoon can blow through the bags. The bags were refilled and stacked once a week for seven weeks until the beans changed color and flavor. Finally, the beans are hand-picked to remove those unaffected by the monsoon and bagged for export. October to February is a good time to make "monsoon" coffee.

In addition to Karnataka, fine coffee is also grown in Tlicheri and Maral in the southwestern state of Karala, and in Nirgiris in the southeastern state of Tamil Nadu (formerly Madras).

Fine Indian coffee is also classified as Arabica plantation coffee, with the best grades A, B, C and T. "Monsoon" coffee is divided into premium Malabar AA coffee and "Monsoon" Basanically coffee, and India also produces some bean berry coffee.

2. Indonesia

Coffee is produced throughout Indonesia, and Java occupies an extremely important place in the history of coffee. Coffee trees were introduced to Indonesia by the Dutch in the mid-17th century (some official sources say earlier). 1712 The first coffee from Java arrives in Amsterdam. However, in 1877 coffee trees on all plantations were destroyed by coffee rust, and robert coffee trees had to be imported from Africa to replace the original species. Today only 6 -10% of coffee beans are Arabica beans. Indonesia is the world's leading producer of Robett coffee, producing 6.8 million bags of coffee a year, mostly from small plantations, accounting for about 90% of the total production.

The best growing areas of the whole archipelago are Java, Sumatra, Sulawesi and Flores. Java produces fine aromatic coffee with relatively low acidity, fine taste and good balance. Java coffee has a superior aroma and acidity to Sumatra and Sulawesi coffees. The best plantations in Java are Bravan, Jambit, Kayumas and Pankur. Java mocha coffee is a blend of Java coffee and Yemeni mocha coffee.

Sumatra, the second largest island in the Indonesian archipelago, is the center of Indonesia's oil industry. Rubber and timber on the island are also famous export commodities. But Sumatra coffee is more striking, similar to Java coffee, but slightly heavier. Mandheling and Ankola coffee beans are also highly valued, the former even being hailed as the world's most granular coffee beans.

The island of Sulawesi, located between Borneo and New Guinea, is sometimes called Celebes. The coffee produced on the island is rich in grain and aroma, and the best beans are produced in the south of the island, in Carlosi and Rand.

One of the main coffee producers in New Guinea is Sigri Plantation, which produces a full-grain, well-balanced product that is consistent with the overall style of archipelagic coffee.