Introduction to Australian boutique coffee

Coffee cultivation in Australia began in 1880. In 1926, because of poor quality, many coffee farmers gave up coffee cultivation because it was unprofitable. It was not until the early 1980s that the Australian coffee industry revived because of the rise of Queensland coffee popularity.

Australian boutique cultivation ranges from Nimbin and Lismore in New South Wales to Cape York in Queensland. Australia's large coffee plantations, generally located on the Atherton Plateau, adopt a fully automated planting model, while small plantations tend to use traditional artificial planting patterns.

When the coffee industry began to revive in Australia in the 1980s, although the quality and popularity of Australian coffee had been greatly improved, the output of both local and imported varieties in Australia was disappointing. Today, most of Australia's coffee is for its own market, with a small proportion of exports. Although the Australian authorities' Department of basic Industries (QDPI) has never stopped improving the disadvantage of low domestic coffee production capacity, the continuous introduction of foreign coffee varieties has damaged the characteristic quality of Australian coffee to a certain extent.

In the past 10 years, Australian coffee began to appear frequently in the boutique coffee competition between Europe and the United States, and achieved good results, which also greatly improved the reputation and development of Australian coffee. The vigorous development of the global boutique coffee market in recent years has also provided a broad overseas market for Australian coffee. These factors do make Australian coffee get rid of nearly a century of silence and slowly revive.

XF, Peak Village, Australia

Producing country: Australia

Grade: XF

Planting area: new South Wales

Label: Peak Village

Treatment method: dry processing

Appearance: 6ddeband 300grgamma SCR17-18

Variety: bourbon

Note: the Peak Village is located in Ningbin, New South Wales, Australia, with a subtropical climate. The planting area itself is an extinct volcano, with an altitude of more than 1400 meters and unique volcanic red soil. The plantation is completely replaced by machinery. Its quality is somewhat similar to the floral aroma of lovely island coffee, and has the bright honey taste of high-end Brazilian coffee, and strong sweet taste. Coffee has a high consistency.

Dry aroma (1-5) 3

Wet aroma (1-5) 3

Acidity (brightness) (1-10) 8.3

Taste (layered) (1-10) 8.6

Taste (Alcohol thickness) (1-5) 3.8

Aftertaste (residue) (1-10) 8.4

Balance (1-5) 1

Basic score (50) 50

Total score (maximum 100) 86.1

Strength / main properties: soft / honey flavor, high consistency

Recommended baking degree: fullcity

Contrast: the sweetness of Brazilian coffee and the floral aroma of "island coffee".