South African coffee characteristics and flavor description of South African coffee

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 developed in 1987 to expand the area of arable land, resulting in an additional 6000 hectares of arable land.

Coffee producing areas in South Africa:

Coffee production in South Africa (SouthAfrica) is mainly concentrated in the northeast of the country, from Natal between Lesotho and Mozambique, extending northward to Transvaal, with the southernmost limit of latitude 30 degrees south; further south, coffee cannot be grown due to the harm of early frost. 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.

The characteristics of South African coffee:

South African coffee has a strong aroma and belongs to a variety with low acidity. It is one of the best quality coffee in the world.

Flavor: aromatic, low acidity

Suggested baking method: low to moderate baking

★: general

South African coffee market:

South Africa's top coffee is rare, with a few hundred dollars a pound.