South Korean coffee imports soared in 2014
According to statistics released by South Korea, from January to September 2014, South Korean coffee imports rose 18.7% year-on-year to 99372 tons, surpassing the largest imports since 1990 (92040 tons) in the same period in 2011. Over the same period, coffee imports surged 21.1% year-on-year to US $382 million. From the perspective of importing countries, the largest amount of coffee imported from Vietnam was 23686 tons, followed by Brazilian coffee (17566 tons), Colombian coffee (14043 tons), Honduras coffee (9219 tons) and Peru coffee (6782 tons). Among them, imports from Colombia far exceeded the imports for the whole of last year (13581 tons), with a significant increase.
According to analysis, the sharp increase in coffee imports is mainly due to the sharp increase in the number of South Korean coffee chains in recent years. Moreover, after the entry into force of the Korea-US Free Trade Agreement (FTA) in 2012, tariffs were reduced and coffee imports from the United States increased.
Industry analysts said that recently, the number of coffee stores of domestic and foreign brands showed a trend of rapid growth. Although more and more people are concerned about their health and drinking other drinks, the popularity of coffee will continue in the short term.
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Recently, the news on Weibo that the global supply of coffee beans has shrunk sharply and coffee prices will rise all the way has attracted everyone's attention. Some netizens who usually like to drink coffee say they want to buy some coffee beans to store them, while others think that Yunnan farmers can finally get a higher annual income. According to the data, Brazil is the world's largest supplier of coffee beans with a 40% market share.
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The temperature of the coffee is very important. If it is cold, the flavor will be much weaker. The interior of this warm coffee bean is a material with a melting point of 60 ℃. When drinking coffee, throwing a few of these beans in can slow down the cooling rate of the coffee to the original 1 stroke 2, thus prolonging the best flavor temperature time.
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