Global coffee production Zaire coffee production
The high-quality coffee produced in Zaire is dwindling, but the taste of Zaire coffee is still excellent.
The origin of coffee in Zaire:
The best Zaire coffee is grown in the north-east of the country, particularly in the provinces of Oriental and Kivu, where in the past excellent beans and giant beans have been produced.
A small number of coffee plantations in Zaire are used to grow Arabica coffee beans, and most coffee plantations grow Robart coffee beans. Before Zaire became independent in 1960, the vast majority of coffee was grown on plantations. World coffee prices plummeted in 1989 and many farmers gave up their estates. Today, coffee cultivation in Zaire is dominated by small farmers.
The characteristics of Zaire coffee:
Zaire coffee has ideal acidity, rich aroma and moderate delicacy.
Flavor: high-quality sour coffee, suitable for mixing coffee drinks
Suggested baking method: medium to deep baking
★★: general
Zaire Coffee Market:
Zaire coffee is being gradually privatized and it is possible to raise prices in order to facilitate the investment necessary to revive the coffee industry.
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Global coffee production Australia coffee production
Australia coffee characteristics: Australia coffee quality is very high, its taste soft, slightly unusual caffeine bitterness. Flavor: Pleasant taste, moderate acidity and distinctive bitter aromas Roast suggestion: Medium Roast Good Australia Coffee Market: Australia Coffee Only a small amount of product enters the export market because of the high labor involved in production
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The coffee producing area of Madagascar.
The Malagasy government plans to develop about 2000 hectares of Robbite coffee plantations and about 5000 hectares of Arabica coffee plantations. Therefore, the development of the coffee industry on the island depends on its potential in Arabian coffee, and once successfully developed, this coffee is expected to become the best. The origin of Madagascar coffee: Madagascar (Madagascar) is basically Robbins.
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