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Does the growing environment of Daquan coffee affect the quality and flavor of coffee beans growing countries and producing areas in the world?

Published: 2024-11-08 Author: World Gafei

Last Updated: 2024/11/08, The ideal conditions for the growth of coffee trees all over the world are located in the equatorial zone between 25 degrees north latitude and 30 degrees south latitude, known as the bean belt. Fussy Arabica coffee grows best in high-altitude fertile soil, while healthier robusta coffee prefers higher temperatures and thrives on lower ground. What affects coffee?

Coffee from around the world.

The ideal conditions for growing coffee trees are found all over the world, in the equatorial zone between 25 degrees north latitude and 30 degrees south latitude, known as the "bean belt."

Finicky Arabica coffee grows best in fertile soil at high altitudes, while healthier Robusta coffee prefers higher temperatures and can thrive on lower ground.

What affects coffee quality and flavor?

Everything from the type of plant, the chemical composition of the soil, the weather, the amount of rainfall and sunlight, and even the precise altitude at which coffee grows affects the taste of the final product.

These key variables, combined with the way cherries are processed after picking, help differentiate coffees from countries, growing regions and plantations around the world.

The combination of factors is so complex that even from a single plantation, one can find differences in quality and taste.

Coffee is grown in more than 50 countries worldwide, including:

North America and the Caribbean

United States-Hawaii

Although coffee farms are scattered throughout the Hawaiian Islands, Kona coffee from Hawaii's Big Island is best known and in constant demand. Here, nature provides just the right environment for coffee trees on the slopes of the active Mauna Loa volcano. Young trees are planted in black volcanic soil, so new that farmers often seem to plant seedlings in rocks. Tropical clouds form a natural canopy over trees in the afternoon shade to protect them from intense sunlight, while frequent island showers provide just the right amount of rain for plants. Kona coffee is carefully processed to create a delicious, rich, aromatic medium bodied cup.

Mexico

Small coffee farms are more common than large plantations in Mexico, but Mexico has more than 100,000 coffee farmers and is one of the largest coffee producers in the world. Most farms are located in the southern states of Veracruz, Oaxaca and Chiapas. A cup of Mexican coffee usually has a wonderful aroma and rich flavor, usually with a distinct sharpness. It is an excellent dark roasted coffee bean that is often used in blends. Mexican coffee is named Altura because it grows at high altitudes.

Puerto Rico

Coffee was brought to Puerto Rico from Martinique in 1736, and by the late 19th century the island had become the world's sixth largest coffee exporter. However, major hurricanes and competition from other coffee-producing countries forced the island to seek alternative economic survival. Today, the coffee industry is undergoing a renaissance, using coffee carefully cultivated from premium Arabica varieties produced to the highest standards. There are two main growing areas in the Caribbean islands: Grand Lares in the south-central region and Yauco Selecto in the south-west. Both regions are known for the balanced taste and acidity of their coffee beans, as well as the fruity aroma.

Central America

Guatemala

While perhaps not as well known as some of its Central and South American neighbors, Guatemala coffee has unique taste qualities that are favored by many for its intense flavor. The three main growing regions-Antigua, Coban and Huehuetanango-each boast breathtaking rugged landscapes and fertile volcanic soils. Microclimate strongly affects the quality and flavor of "strict hard beans"(grown at altitudes of 4500 feet/1370 meters or more). This medium to full-bodied coffee has a rich and complex flavor, almost spicy or chocolate.

Costa Rica

Costa Rica produces only wet-processed Arabica coffee. Medium-bodied and intense acidity, usually described as perfectly balanced. Costa Rican coffee is mainly grown on small farms or fincas. Immediately after harvest, cherries are sent to state-of-the-art processing facilities beneficios, where wet processing begins. Careful attention to quality processing and careful cultivation methods has given Costa Rica a reputation for fine coffee.

South America

Colombia

Colombia is probably the most famous coffee producer in the world, ranking second globally in terms of annual production. Thousands of small family farms across the country are proud to maintain high standards of excellence. Such care and attention produces consistently good coffee, mild coffee, and balanced acidity. Colombia's rugged terrain provides the perfect natural environment for cultivation, but the terrain makes it difficult to transport harvested coffee beans to production and transportation centers. Even today, this is usually done by mule or jeep. The highest grade, Colombia Supremo, has a delicate, aromatic sweetness, while the Excelso grade is softer and slightly acidic.

Brazil

Brazil is the world's largest coffee producer, and its production range seems endless. Coffee plantations in Brazil typically cover large areas of land and require hundreds of people to manage and operate them to produce large quantities of coffee. Arabica and Robusta are both grown, and climate, soil quality and elevation determine which varieties grow best in which areas. A fine glass of Brazilian wine is clear, sweet, medium-bodied and low in acidity.

East Africa

Ethiopia

Coffee legend tells the story of the discovery of the first coffee tree in Ethiopia-it's not hard to believe coffee originated where wild coffee tree forests are still the main source of harvest. Coffee from Ethiopia is usually wet-processed, comes from one of the three main growing regions-Sidamo, Harar, Kafa-and is usually named after one of them. In the cup, Ethiopian coffee tends to offer an extraordinary and bold statement: full-bodied, slightly grounded, and full-bodied.

Kenya

Kenyan coffee is famous and popular both in the United States and Europe. Beans produce intense fruity acidity, combined with a full body and intense aromas. Coffee is grown in the foothills of Kenya and is usually grown by small farmers. Kenyan producers value quality and therefore the processing and drying procedures are carefully controlled and monitored. Kenya has its own unique classification system. Kenya AA is the largest bean in the 10 grading system, AA+ means it is plantation grown.

West Africa (West Africa)

Ivory Coast

Ivory Coast is one of the world's largest producers of Robusta coffee, which is rich in aroma, light in body and high in acidity. This variety is very suitable for deep roasting, so it is often used to blend espresso coffee.

Arabian Peninsula

Yemen

In the countries where coffee was first grown commercially, coffee is still grown in ancient, centuries-old ways. In a small terraced garden on a family farm, you will almost always find a few coffee trees. Because water is scarce in this arid land, coffee beans grown here tend to be smaller and more irregular in size and shape. A lack of water also means coffee cherries will be dried after harvest. The result is Yemeni coffee with a distinctive flavor, deep, rich and distinctive.

In ancient times, the word mocha became synonymous with Arabic coffee when coffee was shipped from the famous Yemeni mocha port to all parts of the world. The Dutch combined Arabica coffee with coffee grown on Java to create the first coffee mixture-still known today as mocha java.

Asia

Indonesia

Indonesia is one of the largest countries in the world and consists of thousands of islands. Several of the larger islands-Sumatra, Java and Sulawesi-are world renowned for their quality coffee. In the 17th century, Dutch colonists introduced coffee plants to Indonesia, and the country soon led the world in production. Today, small coffee farms of 1-2 acres dominate, most of them dry processed. Indonesian coffee is known for its rich, intense and mild acidity.

Indonesia is also known for its premium aged coffee, which farmers hold for a while in hopes of selling at a higher price. In Indonesia's warm, humid climate, storage gently ages coffee, making it richer in taste and less acidic. Even with today's technology, this process is unmatched.

Vietnam

Coffee was first introduced to Vietnam in the mid-19th century when French missionaries brought Arabica trees from Bourbon Island and planted them near Tokyo. Coffee has recently been reintroduced and the coffee industry is growing so rapidly that Vietnam is rapidly becoming one of the world's largest producers. Today, small plantations located in the southern half of the country mainly produce Robusta coffee. Vietnamese coffee is light in acidity, warm in body temperature, well balanced and often used for blending.

Other coffee-producing countries include:

Angola

Ecuador

Liberia

Rwanda

Bolivia

El Salvador

Madagascar

Sierra Leone

Burundi

Ethiopia

Malawi