What are the characteristics of African coffee A brief introduction to the characteristics of coffee beans in different parts of Africa

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Qianjie-brief introduction of Kenyan Coffee Grade from African Coffee producing area

Coffee producing country

More than 1x3 countries around the world produce coffee, most of which lie between the Tropic of Cancer. The types of coffee produced in each country are different, and some regions have their own unique characteristics. Some countries have one or two harvests a year, while others have a very long harvest season, which means they can harvest coffee for most of the year. Today, we mainly introduce the characteristics of coffee in the big African countries.

Burundi

Burundi is a more and more important player in the arena of boutique coffee. It seems that because of this, it is easy to forget that most Burundian citizens live in dire straits: in 2013, the country ranked second in the global hunger index. Burundi is one of the smallest countries in Africa, with coffee grown all over the country. About 150 Jizhong washing stations, which are mostly government-owned (that is starting to change), are the focus of the country's coffee business, processing coffee collected from hundreds of small family farms. This mode of operation is largely untraceable and has caused concern, but the authorities are now vigilant and are taking measures to improve the flow of information from farmers to bakers. The bacterial disease "potato deficiency" from neighbouring Rwanda, which once severely damaged Burundi's coffee industry, now seems to be under control. The coffee flavors of Burundi and Rwanda are very similar.

Ethiopia

Ethiopia is the hometown of coffee in the hearts of countless people, and today it is perhaps the most exciting coffee producer in the world. Many natural native varieties of Tibica varieties present a rich and wonderful coffee experience for people. From floral and peach aromas to the intoxicating flavors of sweet lemon, chocolate, Assam black tea and wild berries, the country's coffee flavors are extremely diverse. The coffee in the Haller area (especially the sun method) is quite worthy of praise, and the washed coffee in the southern Yegashafi area is excellent.

Kenya

Tea is Kenya's main export commodity, accounting for 21% of the country's total export revenue, almost four times the value of coffee exports. Although the output of Kenyan coffee is not high, its quality is beyond doubt. It made me realize the meaning of coffee for the first time-and, of course, with the help of other coffee-and I'm still amazed to this day. Kenyan coffee fruit is red and black, full and juicy, and is famous for its acidic characteristics. A variety of Kenyan coffee is grown in large coffee plantations or small farms in the central and western regions, and hybrid varieties of Tibica such as SL-28, SL-34, and K7 are increasingly becoming mainstream.

Rwanda

Rwanda has struggled with disasters in recent years, and the 1994 genocide wiped out nearly 10 percent of the country's population. Coffee played an important role in the recovery of Rwanda, and the emergence of bourbon and Mibiraz (the Rwandan gene mutant of bourbon) really caught people's eyes. The best Rwandan coffee is ripe and full-bodied, but beware of the infamous "potato deficiency", a disease caused by bacteria that is the enemy of coffee cherries.

Tanzania

With the exception of Ethiopia, Tanzania has borders with all the major coffee producing countries in Africa, and it is conceivable that the country's coffee production conditions and climate are also quite perfect. Robusta coffee is widely grown in northwestern Tanzania near Lake Victoria, and coffee gardens are built on the volcanic highlands around Luoshan, which accounts for the country's total coffee export, mainly growing Arabica varieties such as Bourbon, Kent and Tibica. Juicy and interesting.

Uganda

Uganda is the second largest coffee producer in Africa after Ethiopia. It sounds strange at first, because there is hardly any high-quality Ugandan coffee on the market. The reason is simple: Uganda mainly grows native robusta coffee, and it is the world's second largest exporter of robusta coffee after Vietnam. The Arabica coffee in Uganda has typical African characteristics, which is high-yielding and juicy, while the coffee beans in the western region are relatively heavy, and the ones processed by the sun method are commonly known as "sun beads" and the ones processed by water washing are called "wuge".

Knowledge expansion: the variety of coffee is rich and diverse, and coffee beans in different regions are affected by topography and environment, and their flavors have their own characteristics. The main origin of coffee is from the equator to 15 degrees north latitude.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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