Boutique Coffee introduction to 53 Coffee producing areas in the World 5

thirty-five. Tanzania

Gourmet coffee has soft acidity and attractive aroma, which is absolutely worth enjoying.

Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. Bean-shaped berry coffee is very productive and is said to be more fragrant than ordinary coffee. Generally speaking, the coffee beans in Tanzania have an extraordinary quality. For example, the best AA coffee (Chagga) from Tanzania is produced in the Moshi area near Mount Kilimanjaro in Tanzania.

AA) is famous for its fullness and fragrance.

Due to political instability and rampant diseases and insect pests, the coffee industry in Tanzania has been damaged, resulting in a decline in the overall level of coffee and instability in quality, which in turn lead to lower prices, which is usually the result of a further decline in the coffee industry. What's more, it is estimated that more than 12% of the Arabica coffee grown in northern Tanzania from 1969 to 1985 was smuggled into Kenya. Recently, however, the country's coffee industry has shown signs of improving. Although the process of improvement is slow, it is still encouraging because, after all, the quality of coffee in Tanzania is excellent.

In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (Kilimanjaro).

Cooperative Union (KNCU for short). Tanzanian coffee is auctioned by the Tanzanian Coffee Management Committee (Tanzanian Coffee Marketing)

Board (TCMB for short) is sold to private exporters. In the 1980s, most coffee sales in Tanzania changed from auctions to being sold directly to the Coffee Management Committee of Tanzania, and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future. at that time, coffee will have to be graded in different ways in order to attract buyers from Germany, Finland, Belgium and Japan.

thirty-six. Sudan

The civil war almost destroyed coffee production.

Two decades of disastrous civil war in southern Sudan has claimed millions of lives and caused untold damage to rural areas, including the coffee industry.

Robbins coffee is now grown in the south as in the past, while Arabica coffee, which used to be wild, is grown in the north and east of the country.

Historically, Arabs shipped black people from southern Sudan to Arabia as slaves, and slaves took coffee beans with them to satisfy their hunger. It is said that these coffee beans were introduced into Yemen as a result. It was these unfortunate Sudanese slaves who first began to grow coffee, making it a widely cultivated and widely traded agricultural product in the world today.

At present, the coffee industry in Sudan is on the verge of danger, with only a very small amount of coffee exported.

thirty-seven. Yemen

Before the 6th century AD, Yemen was called Arabia, so coffee trees shipped from Yemen to other places were also called Arabian coffee trees. But the origin of these trees is Ethiopia, and the Dutch spread these coffee trees around the world. Sail eastward around the Cape of good Hope (The

Cape Of Good

Dutch businessmen from Hope had to travel through the east coast of Africa to the port of Mocha in Yemen before they began their long trek to India. In 1696, the Dutch introduced coffee trees to Ceylon (now Sri Lanka) and then to Batavia in Java.

Mocha beans are smaller and rounder than most, which makes mocha beans look like peas-in fact, bean-shaped berry coffee beans (Peaberrybean) are sometimes called mocha beans. Mocha beans are similar in shape to Ethiopia's Harrar beans, with small particles, high acidity and a strange and indescribable spicy flavor. If you taste it carefully, you can tell the taste of chocolate, so the attempt to add chocolate to coffee is a natural development.

In Yemen, coffee growers plant poplars to provide shade for coffee to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. In addition to Tippika Coffee and bourbon Coffee trees, more than a dozen different coffee species native to Ethiopia are grown in Yemen. But even good coffee, such as premium mocha, is air-dried and the peel is connected to the beans. Until now, Yemen often uses traditional stone mills to remove dry and hard shells, which makes the coffee beans irregular in shape and often damages them.

Despite the high quality and smooth aroma of Yemeni coffee, there is something unsatisfactory, that is, the quality can not be continuously guaranteed and the classification of its coffee beans is uncertain. Traditionally, the best coffee beans in Yemen come from Mattari, followed by Sharki, followed by Sanani. These beans are low in caffeine and are exported from December to April of the following year. The problem in the past was that coffee from the north was adulterated before it was shipped from the southern port of Aden. Only coffee shipped from the port of Hodeida can be determined to come from the north. The vast majority of Yemeni coffee is grown in natural conditions, mainly because growers lack funds.

thirty-eight. Uganda

In Uganda (Uganda), Arabica coffee beans account for only 10 per cent of the country's total coffee production, but it is enough to attract attention. Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the north and Ruwensori in the west, and is available for export in January or February of each year.

The equator runs across Uganda, and the suitable climate makes it the main producing area of Robart coffee beans in the world. In the 1960s, Ugandan coffee production remained at 3.5 million bags a year. By the mid-1980s, coffee production had dropped to 250 bags a year, mainly for political reasons. But now coffee production is on the rise again, currently about 3 million bags a year. One of the main problems facing the coffee industry is that there is no good road to transport coffee to Mombasa in Kenya or Dar es in Tanzania.

Salaam) and other ports.

In order to improve the quality and reduce the cost of coffee, Uganda abolished the Coffee Management Committee (Coffee Marketing) in November 1990.

The exclusive management right of Board (CMB for short). Most of the work originally undertaken by the Coffee Management Committee has now been handed over to the cooperative organization. Privatized coffee accounts for 2% of the country's export revenue, so the government imposes a tax on coffee shops, hoping to increase much-needed revenue. But instead, coffee exports fell by 20%, and coffee smuggling became more and more serious.

Like Tanzania, the rise in coffee prices in recent years has encouraged farmers to return to their estates and reclaim once-abandoned land to grow coffee, and the Ugandan coffee industry looks promising.

thirty-nine. Zambia

Coffee was introduced to Zambia (Zambin) from Kenya and Tanzania in the early 20 th century and now it also produces giant coffee beans and bean-shaped berry coffee beans.

High-quality Zambian coffee is getting better and better, although slightly light, but the flavor is similar to Kenyan coffee, the price is exactly the same. Zambian coffee is mainly grown in Kasama in the north and Nakonde and Isoka near the capital Lusaka.

forty. Zaire

The best Zaire coffee is grown in the north-east of the country, especially in the provinces of Oriental and Kivu, which used to produce excellent beans, berries and giant beans. Unfortunately, the high-quality coffee produced in Zaqire is dwindling, but the taste of Zaire coffee is still excellent. Like Kenyan coffee, Zaire coffee has ideal acidity, rich aroma and moderate delicacy.

The coffee industry in Zaire has recently been gradually privatized and prices are likely to be raised to help provide the investment necessary to revive the coffee industry. There are about 40, 000 hectares of arable land in Zaire for Arabica coffee beans and 220000 hectares for Robart coffee beans. Before the independence of Zaire in 1960, the vast majority of coffee was grown on plantations. World coffee prices plummeted in 1989 and many farmers gave up their estates. At present, coffee cultivation in Zaire is dominated by small farmers.

forty-one. Zimbabwe

Coffee cultivation in Zimbabwe began relatively recently, in the 1960s, when farmers in southern Africa set up coffee plantations. Coffee cultivation in Zimbabwe is mainly concentrated in the eastern highlands near Mozambique, which are mainly composed of the Chimanimani Mountains and the northward Nyanga Mountains, while the Nyanga Mountains are blocked by the Inyangani Mountains. The main coffee growing area is located near the town of Chipinge at the southern end of the eastern highlands.

Farfell Manor is one of the most interesting coffee plantations. This small plantation adopts a family business model, producing high-quality, hand-picked and sun-dried coffee beans. About 170 hectares of Arabica coffee trees are planted in the Fairfield estate. Good soil, high altitude and perennial precipitation make the coffee tree grow vigorously.

All in all, Zimbabwean coffee is the same as premium Kenyan AA coffee in every way, with a soft and fruity taste.

forty-two. India

There are several reasons why Indian coffee is popular with coffee hobbies, but the most important one is a process used in coffee beans, often called the "monsooning" process. In the past, passengers or cargo sailed to and from India, which took months to reach Europe. During the transportation, due to the high air humidity, the taste and color of the raw coffee beans changed. By the time they arrived at the destination, the coffee beans had changed from the original green to a strange yellow.

Consumers are getting used to this, so when steamships shorten the journey time, coffee producers find that consumers still want beans of the same color and taste that are affected by long trips. In order to recreate the flavor of the original coffee, the monsoon process was used. In May and June every year, monsoons occur in southwestern India, so during the monsoon season, people spread coffee in special houses open around them, about 12cm to 20cm thick, and keep them there for five days. Rake the beans again and again so that all the beans are exposed to the extremely humid air at that time, and then loosely put the beans into bags and pile them up. So that the monsoon can blow through the bag. The bags are reloaded and piled once a week for seven weeks until the coffee beans change color and taste. Finally, the coffee beans are hand-selected, remove those unaffected by the monsoon, and then bagged for export. October to February is a good time to make monsoon coffee.

In addition to Karnataka, good coffee is grown in Tellichery and Maral in the southwestern state of Kerala, as well as in Tamil in the southeast.

Nadu

Nilgiris, formerly known as Madras.

The best Indian coffee is also classified as Arabian plantation coffee, with the best grades A, B, C and T. "monsoon" coffee is classified as high-quality Monsooned.

Malabar) AA coffee and "monsoon" Basanicoli (Monsooned)

Basanically) coffee. India also produces some bean-shaped berry coffee. At present, the problems facing the coffee industry are serious bureaucracy, excessive taxes and lack of investment. Currently, the Indian Coffee Commission (Indian Cffee)

Board) controls the entire coffee industry, buys coffee and then sells it. Coffee is sold at mass auctions. These coffees are mixed together to reach a certain trade volume, which eliminates the differences between manors and regions, so that many high-quality coffee producers lack sufficient motivation to produce unique and high-quality coffee beans. The government tried to solve this problem in 1992, and through efforts, the famous Valley coffee was obtained through seeds from A-grade coffee plantations in several high-quality coffee production areas.

Nuggets). It is hoped that this will encourage other coffee growers, most of whom are really eager to bring their products into the gourmet coffee market.

forty-three. Indonesia

Coffee is produced throughout Indonesia (Indonesia), and Java occupies an extremely important position in coffee history.

Coffee trees were introduced to Indonesia by the Dutch in the mid-17th century (some official sources believe it was earlier). The first coffee from Java was sold to Amsterdam in 1712. However, coffee trees in all plantations were destroyed by coffee rust in 1877, and Robart coffee had to be introduced from Africa to replace the original species. Today, only 6% or 10% of coffee beans are Arabian coffee beans. Indonesia is the world's leading producer of Robbins coffee, producing 6.8 million bags of coffee a year, with more than half of the coffee coming from small plantations, accounting for about 90 per cent of the total production.

The best growing areas of the whole archipelago are in Java and Sumatra (Blawan).

, Sulawesi (Sulawesi)

, Flores Island (Flores)

Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance. Java coffee has better aroma and acidity than coffee from Sumatra and Sulawesi. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha is a mixture of Java coffee and Yemeni mocha coffee.

Sumatra, the second largest island in the Indonesian archipelago, is the center of Indonesia's oil industry, and its rubber and timber are also famous exports. But the coffee in Sumatra is more eye-catching, similar to Java coffee, but with slightly heavier grains. Coffee beans from Mandheling and Ankola are also valued, and the former is even hailed as the world's fullest coffee beans.

The island of Sulawesi, located between Brneo and New Guinea, is sometimes called Celebes.

). The coffee produced on the island is full of grains and rich in flavor. The best coffee beans come from Kalossi and Rantepao in the southern part of the island. In many brands, you might as well try Celebes Kalosi coffee.

One of the main coffee producers in New Guinea is the Sigri plantation, which has the same overall style as archipelago coffee, full of particles and good balance.

On the whole, Indonesian coffee has a strong flavor, mellow taste, slightly syrup flavor and excellent acidity. Its two main export markets are Germany and Japan, which reflects the excellent quality of the coffee. What attracts consumers is the unique quality of its Arabica coffee beans. You can add milk or cream to high-quality Indonesian coffee without worrying about affecting its taste. Indonesian coffee is divided into six grades, the best of which is AP. But no one is sure what these two capital letters stand for.

When ships replaced sailboats, coffee produced on these islands faced the same problem as Indian coffee from Mysore-that is, consumers were so used to coffee affected by long trips that they were reluctant to accept the taste of this "fresh" coffee. To solve this problem, the Indonesian government tried to copy coffee affected by long-distance travel, storing coffee beans for up to a year. However, what is unsatisfactory is that the taste of this wetted coffee is not so widely accepted that it affects the good reputation of its coffee.

However, Indonesia's "stored" coffee, or "journey" coffee, is still produced today. Its sales brand is generally "former government" (Old)

Government) "Old Brown" and "Old"

Java).

Although Indonesia produces so much admirable coffee, it is puzzling that local residents prefer Turkish-style coffee to its famous European-style coffee.

Kopi

Luwah

Top coffee. The name of this coffee is KOPI LUWAK. The annual output is only about 500 pounds. Scarcity is precious, KOPI LUWAK

The price is $300 a pound. The price may reflect its rare characteristics, while its "production" process can be described as "rare".

KOPI (Indonesian, coffee) LUWAK

It is found in Sumatra, Zawa, and Sulvis and is part of the 13677 islands of Indonesia. LUWAK coffee is as expensive as gold and silver is not an infinite scenery on a fake island, but because of how it is produced. On these islands in Indonesia, there is a kind of marsupial civet cat, which belongs to the genus tree-borne civet. Locals hate these raccoons because they often eat the most ripe and reddest coffee fruits in coffee trees. I do not know who first thought that this kind of animal can eat, digest and defecate. Some are shameless, desperate, or simply because lazy locals pick out more complete beans wrapped in pulp slime from raccoon droppings. Perhaps it is through the fermentation of enzymes in the animal stomach that this kind of coffee bean has a unique flavor. Interestingly, this particular "production process" is not unique to the coffee industry. The rubber-like ARGAN tree is native to Morocco and produces olive-shaped fruit that can extract ARGAN oil. In Morocco, cypress people drive sheep up trees and let them eat their fruit. Then they collect sheep dung, remove the dung, and squeeze the fruit out of ARGAN oil. ARGAN oil can be used for massage, eating and aphrodisiac. It is assumed that from the beginning, Indonesian islanders have used it to avoid the pain of climbing trees and produce the most expensive coffee in the world. This coffee tastes very thick with a touch of caramel. Although the coffee beans are stale and jungle fragrance, the baked beans have a very complex aroma. Because the stomach acid and enzymes in the digestive system of raccoons are very different from the fermentation process of coffee with water, the coffee is as thick as syrup. KOPI

LUWAK coffee tastes mellow and lubricated. Coffee as thick as chocolate pulp gives your tongue a long and clear aftertaste.