Boutique Coffee introduction of 53 Coffee producing areas in the World 4

twenty-three. Angola

Used to be a big coffee producer, but now its future is uncertain

In the mid-1970s, Angola (Angola) exported 3.5 million bags of coffee a year, 98 per cent of which was Robbins (probably the best in Africa), but total production fell to 200000 bags in 1990.

The best brand in Angola used to be Ambriz.

, Amborm, and Novo

Redondo), all of which are known for their consistent quality. Most of Angola's coffee is exported to the United States, the Netherlands and, of course, Portugal.

twenty-four. Burundi

Fragrant, soft-tasting coffee from war-torn areas

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan.

twenty-five. Cameroon

Deep-roasted coffee beans suitable for espresso

The cultivation of Arabica coffee trees in Cameroon (Cameroon) began in 1913 as the Blue Mountain Coffee from Jamaica, but the country also produces large quantities of Robbins coffee. The quality and characteristics of Cameroon coffee is similar to that of coffee from South America. The best coffee in the country comes from Bamileke and Bamoun in the northwest. Here, it also grows some giant coffee beans and bean-shaped berry coffee.

Since the late 1980s, coffee production in Cameroon has declined, from 1.8 million bags in 1987 to 1.1 million bags in 1990, while Arabica coffee has dropped from 400000 bags to 200000 bags in the same period. Now, due to the National Coffee Supervision Bureau (National)

Coffee Supervisory

Agency) strengthened management, which may lead to a recovery in the production and quality of coffee.

twenty-six. Ethiopia (Ethiopia)

The birthplace of coffee-Ethiopia

The coffee tree originated in Ethiopia, which was originally a wild plant here. The name "coffee" comes from the Ethiopian town of "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. Humans may have known how to grow coffee trees as early as the 9th century, but who, how and why is still a mystery. The local legend in Ethiopia is that coffee began to be used by monks to keep a clear head when praying at night.

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.

Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level.

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 is wild at an altitude of more than 1200 meters and is sold under two brands: Limu Coffee and Babeka Coffee. Other coffee names include Sidamo coffee from central China, which is sold under the brand name Yirgachaffe, and coffee from Lekempti, which has a unique flavor. Jima and Cedamo beans have an unpleasant appearance but a good taste.

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 will easily 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.

Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often associated with a Health called Adam's Health.

Of

Adam) vanilla: the new coffee beans are roasted and mashed with vanilla, then mixed with the mixture and drunk in a small teacup, which is often used as a meal for pancakes to extract the sweet pepper flavor from the pancakes.

The coffee industry is operated by the Ethiopian Coffee Company (the)

Ethiopian Coffee Marketing

Corporation, or ECMC), which controls 90 per cent of the export market. It is possible that control of Ethiopian coffee companies is about to be relaxed to give greater local power, a move that will benefit the coffee industry as a whole, especially individual businessmen. Ethiopian coffee is sold at daily auctions, mostly exported to Germany, the United States, France and Japan.

twenty-seven. C ô te d'Ivoire

In terms of quantity, it is one of the largest producers in the world.

C ô te d'Ivoire te

D'lvoire) has never produced the best quality coffee, and the coffee produced is rarely from Arabian coffee trees. In the early 1980s, it was the world's third-largest coffee producer, with an annual output of 5 million bags. Even today, it is still the fifth largest coffee producer in the world, with an annual output of 4.4 million bags. In terms of coffee production, C ô te d'Ivoire is second only to Indonesia (6.8 million bags per year).

In the 1980s Ivorian coffee produced only 250 kilograms per hectare. This is partly due to poverty, but also to the aging of coffee trees. Lack of investment and lack of long-term business plans have also affected coffee production.

The Government of C ô te d'Ivoire has begun to take positive measures to reverse the situation. The National Coffee Management Committee has been reorganized and streamlined, and some production activities have been transferred to private companies for management. The government provides a minimum price guarantee to farmers who produce high-quality coffee and encourages exporters to buy directly from farmers. Today, 80% of exported coffee has found a market in European Community countries, with the main buyers being France and Italy.

It is worth noting that C ô te d'Ivoire is the main centre of coffee smuggling, with as many as 2600 tons of coffee smuggled between 1993 and 1994, mainly through the neighbouring countries of Mali (Mali) and Guinea (Guinea).

twenty-eight. Kenya

Rare good coffee-famous for its rich aroma and balanced acidity.

People in the coffee industry all think that Kenyan coffee is one of its favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfying aromas, well-balanced acidity, well-proportioned particles and excellent fruit flavors.

Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the beginning of the 20th century that the Bourbon Coffee Tree was created by St. Austin Mission (St). Austin

Mission) is introduced.

Kenyan coffee is mostly grown at an altitude of 1500 to 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffees are collected together, and growers charge an average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.

The Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class buyers of premium coffee, and no country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first made by the Kenya Coffee Commission (coffee)

Board of

Kaeya (CBK for short) acquisition, where it is identified, rated, and then sold at weekly auctions without grading. The Kenya Coffee Commission only acts as an agent, collecting coffee samples and distributing them to buyers so that they can determine price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers below the market price. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic.

Auctions are also organized to meet the needs of dispatchers. This kind of auction usually has a small auction volume (3-6 tons each), with samples with the grower's logo for buyers to enjoy. After the auction, the exporters pack according to different flavors, different qualities and the quantity required by the blenders. This provides a great deal of flexibility for the dispatcher. Quality-conscious Germans and Scandinavians are long-term buyers of Kenyan coffee.

Internationally, the increase in the number of Kenyan coffee is obvious. From 1969 to 1970, 800000 bags were exported, and from 1985 to 1986, exports increased to 2 million bags. Now the yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare.

Even before coffee prices skyrocketed in recent years, the average price of coffee in Kenya had been rising. Prices from 1993 to 1994 were 50% higher than they were 12 months ago. The price rise is mainly the result of increased demand.

Some buyers, especially Japanese businessmen, have expressed dissatisfaction with the Kenyan coffee industry system. Some businessmen say the quality of the country's coffee has declined, pointing out that buying directly from farmers may be a way to improve the quality. But in any case, Kenya's detailed rules and procedures are a model for all coffee-producing countries.

Kenyan Coffee borrows Hollywood movies (Out

Of Africa) is a sensation. Merrill in the film? Streep (Maryl

Streep) plays the heroine Karen, a writer and coffee planter. Many people may still remember the beautiful scenery and the magnificent sunset in the film, but what is even more unforgettable is Karen's dream of having a coffee plantation in Africa.

twenty-nine. Madagascar

Since 1989, the coffee industry on the island has been privatized and many regulations have been lifted, with a total output of about 1 million bags a year. As Malagasy people like to drink coffee, the domestic consumption of coffee is very high. The country's Robbins coffee is of excellent quality and France is its main export market.

The Government of Madagascar plans to have about 2000 hectares of coffee on the Robart Coffee Plantation and about 5000 hectares of Arabica Coffee Plantation. Therefore, the development of the island coffee depends on its potential in Arabian coffee, and once successfully developed, this coffee is expected to become the best.

thirty. Mozambique

There is no coffee supply.

Political problems and internal disputes have brought Mozambique, once a booming coffee industry, to a standstill. Quality coffee used to be produced in the Manica region in the middle of the country, but now the country has no coffee to export.

thirty-one. Rwanda

High quality coffee comes from washed Arabica beans, which has a unique and perfect flavor.

Rwanda coffee is absolutely high quality in the form of washed Arabica beans. As far as Africa is concerned, its coffee industry stands out because the country thrives mainly by producing the best possible beans.

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. The country's fertile soil and suitable climate help plants grow, and coffee trees seem to be driven or forced to grow upward, or because they grow too fast to produce the best coffee beans. But in any case, the soft and full-bodied taste of the country's coffee is great.

thirty-two. St. Helena, I.

Napoleon believed that the only good thing from the island was coffee.

St. Helena (St

Helena) is located in the Atlantic Ocean, 2000 km from Africa and 3500 km from Brazil, with a population of about 5000. Of course, the island is famous because Napoleon was exiled after the Battle of Waterloo in 1815 and died on the island in 1821.

Coffee was first grown on the island of St. Helena in 1732 and was transported from Yemen on a ship called the Houghton. Although some other introduced plants have failed since the 1860s, coffee has taken root and flourished here.

The island also experienced a coffee improvement movement, where in the mid-1980s, David? David

Henry) began to develop the coffee industry on the island with the aim of producing the best quality coffee. Coffee trees on St. Helena are grown entirely on natural conditions, with no machinery, no tractors, and even miscellaneous trees that have been cut down to make room for new coffee trees are recycled.

thirty-three. Democratic Republic of Sao Tome and Principe

Arabian coffee beans with small quantity, high quality and soft and rich taste

Democratic Republic of Sao Tome and Principe (Sao

Tome and

Principe, a volcanic archipelago, is the second smallest independent country in Africa. It was once a Portuguese colony and did not win its independence until 1975. The equator crosses the archipelago, where the climate is hot and humid, the land is fertile, well irrigated and rich in coffee.

Arabica coffee trees were introduced from Brazil in 1800, and 98% of the products are still Arabica coffee. But only 1000 bags of coffee are exported each year, most of them to Scandinavia.

thirty-four. South Africa

It is fragrant with less acidity, reminiscent of coffee beans from Central America.

South Africa (South

Africa's coffee production is mainly in the northeast of the country, extending from Natal between Transvaal and Mozambique to the north as far as Transvaal.

The southernmost limit is 30 °south latitude; further south, coffee cannot be grown due to the harm of early frost.

The country's coffee trees originated in Kenya and are of excellent quality. Only 1000 hectares of arable land was used to grow coffee trees in 1975, but a new nine-year plan was drawn up in 1987 to expand the area of arable land, resulting in an additional 6000 hectares of arable land.

Interestingly, the fruit from the country's coffee trees is more like Central American coffee beans (while Kenya is the origin of the tree), with a fragrant flavor and less acidity.