Twelve famous high-quality coffee producing areas in the world

one。 Colombia

Coffee was first introduced to Colombia in 1808 when it was brought by a priest from the French Antilles via Venezuela. Today the country is the second largest producer after Brazil.

Coffee producing areas in Colombia:

Jamaica

Colombian coffee is one of the few original coffee sold in the world under the name of the country. In terms of quality, it has won praise unmatched by other coffee. The country is the world's largest exporter of Arabica coffee beans, while Robbins coffee is rarely grown. It is also the world's largest exporter of washed coffee beans (Washedbeans). Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

The country's coffee-producing areas are located in the foothills of the Andes, where the climate is mild and the air is humid. Colombia has three Cordilleras mountains (sub-mountain system) running north and south, right into the Andes. Coffee is grown along the highlands of these mountains. The mountain steps provide a diverse climate, which means that the whole year is the harvest season, with different kinds of coffee ripening at different times. There are about 2.7 billion coffee trees in Colombia, 66 per cent of which are planted in modern plantations and the rest on small, traditionally run farms.

The main production areas of Colombia are in the central and eastern mountains. The most important plantations along the central mountains are located in Medellin, Armenia and Manizales, where coffee is of the best quality and high price, characterized by full grains, rich nutrients, rich aromas and moderate acidity. Taken together, the three regions are referred to as MAM (the initials of the major cities in the three regions). Most of Colombia's top coffee for export comes from MAM. Along the eastern mountains, the two best areas are around Bogota and then north around Bucaramanga. Bogota coffee is less acidic than Medellin coffee, but the two are of the same quality.

The thorny question facing Colombian coffee growers is whether to replace bourbon coffee trees with fast-growing and high-yielding Arabica coffee trees. Some people say that the quality will not be as good as it used to be, but others say that in the place where coffee is most suitable for growth, there will not be much difference in quality.

The characteristics of Colombian coffee:

Coffee grades are divided into Supremo, Excelso and UGQ,UnusualGoodQuality. Klauss coffee in the excellent grade is exported to Germany and Europa coffee is exported to Nordic countries. Excellent grade coffee and top coffee can be bought in most coffee shops. The difference between the two professional regulations is that the coffee beans used in top coffee are larger, and the raw materials are taken from newly harvested coffee beans, so it is easier to ensure the quality of the products. Excellent coffee is usually softer and slightly more acidic than top coffee, but both are aromatic coffee with moderate granules and excellent fruit. Colombian coffee is often described as having a silky taste. Of all the coffees, it has the best balance. It tastes soft, smooth and ready to drink.

Flavor: nutritious, highly balanced, sometimes nutty

Suggested baking method: moderate to deep baking, suitable for various uses

★★★: excellent

Colombian coffee market:

Colombia established the National Coffee Management Association (FederacionNacionaldeCafeteros, or FNC) in 1927, which is responsible for quality supervision. Although the association is a private company, it acts on behalf of the government. The National Coffee Management Association is also responsible for health care, education, road construction, hiring planting technicians, conducting investigations, monitoring product quality, directly handling 50 per cent of total exports, and employing marketing personnel. Like Kenya's National Coffee Management Association, it is a model of coffee organization.

Colombian coffee farmers can sell all their products to the Coffee Management Association at an official low price, or to exporters, who may offer a higher price or no bid at all. In fact, the Coffee Management Association (FNC) controls exports to Europe, while coffee to the United States is mainly exported through private exporters. However, all exports are subject to the lowest export price. Colombia is fortunate to have Atlantic and Pacific ports, which helps to reduce the cost of transporting coffee, which is the only country in South America.

two。 Ethiopia

The coffee tree originated in Ethiopia, which was originally a wild plant here. The name "coffee" comes from the Ethiopian town of "Kaffa". Humans may have known how to grow coffee trees as early as the 9th century.

Coffee producing areas in Ethiopia:

Many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic. Today, Ethiopia is an important coffee producer and a major exporter of Arabian coffee beans in Africa. The high-quality coffee here is of excellent quality.

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.

Jima (Djimmah)

Coffee wild is more than 1200 meters above sea level 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 name Yirgachaffe, and coffee with a unique flavor from Lekempti. The appearance of Jima and Cedamo coffee beans is not pleasant, but the taste is very good.

One of the rarest Ethiopian coffee beans on the market is Ilgachafi, which is exported to Japan and Europe but rarely seen in the United States. This is because Dallmeyer, the German coffee roaster owned by Nestle, 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.

The characteristics of Ethiopian coffee:

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 drunk with a vanilla called HealthofAdam: the new coffee beans are roasted and mashed with the vanilla, then mixed and drunk in a small teacup, which is often served with pancakes to extract the sweet pepper flavor from the pancakes.

Flavor: very unique, delicate and rich taste, with fruit and wild flavor of the wine.

Suggested baking method: medium baking

★★★: excellent

The market for Ethiopian coffee:

The coffee industry is managed by the Ethiopian Coffee Company (theEthiopianCoffeeMarketingCorporation, or ECMC), which controls 90 per cent of the export market. Ethiopian coffee is sold at daily auctions, mostly exported to Germany, the United States, France and Japan.

three。 Jamaica

Almost everyone in Jamaica knows that Blue Mountain Coffee is the most expensive coffee in the world, Nikolai in 1725. Sir SirNicholasLawes brought the first blue mountain coffee trees from Martinique to Jamaica and planted them in the St.Andrew area.

Coffee producing areas in Jamaica:

Today, St. Andrew is still one of the three major producers of Blue Mountain Coffee, while the other two are Portland and St. St.Thomas producing area.

Today's Blue Mountain area is a small area with a planting area of only 6000 hectares, and it is impossible to grow all the coffee marked "Blue Mountain" there. Another 12000 hectares of land is used to grow two other types of coffee (non-Blue Mountain Coffee): Alpine Top Coffee (HighMountainSupreme) and Jamaican Premium Coffee (PrimeWashedJamaican).

The real Blue Mountain Coffee is one of the most advantageous coffee growing conditions in the world. The weather, geological structure and topography of Jamaica provide a unique ideal place. The ridge across Yatoujia extends to the east of the island, and the Blue Mountains are more than 2100 meters high. The cool weather, foggy weather and frequent rainfall reconcile the rich land of Rain Water. Here people use mixed planting to grow coffee trees next to banana and avocado trees on terraces.

Some small estates also grow Blue Mountain Coffee, such as WallenfordEstate, SilverHillEstate and AtlantaEstate in J.Martinez. Even the largest landowners in the region are small-scale growers by international standards, many of whom are small landowners whose families have been working on the land for two centuries.

The characteristics of Jamaican coffee:

The best Blue Mountain Coffee is undoubtedly one of the best coffees available. This kind of coffee tastes more expensive than it looks. If you want to taste its best flavor, you must put in more coffee beans than when drinking other coffee, otherwise the flavor will not live up to the name. So the real cost of reflecting the flavor is that it costs 10% more than the price of coffee, which is second only to it. 15% more coffee beans.

The real Blue Mountain Coffee is made from the best local raw coffee beans. Its flavor is rich, balanced, fruity and sour, and can meet people's various needs. In addition, the flavor of high-quality fresh Blue Mountain coffee is very long-lasting-lingering aftertaste. Blue mountain coffee is divided into five grades: blue mountain, blue mountain, selected round grain blue mountain, blue mountain.

Flavor: very full-bodied, with long-lasting fruit flavors

Suggested baking method: medium baking

★★★: excellent

The market for Jamaican coffee:

Blue Mountain Coffee is one of those coffee retailers that value credibility to stock some coffee no matter what. A leading British retailer said: regardless of the price, he will continue to sell Blue Mountain coffee all year round because he has many customers who only recognize "Blue Mountain".

Now, 90% of the post-harvest Blue Mountain coffee is bought by the Japanese. Now that the rest of the world can only get 10% of the output of Blue Mountain coffee, regardless of the price, blue mountain coffee is always in short supply. In the UK, LangfordBrothers Brothers has been the only supplier for many years. Later, the Edmunds Group (EdmondsGroup) also received a supply from Jamaica's Salda Food Company (SaldaFoods).

The difference in transportation between Blue Mountain Coffee and other coffee is that it is transported in barrels with a capacity of 70 kilograms, a replica of Bonifieur barrels produced in Guadeloupe in the last century. The barrel was originally used to carry flour shipped from the United Kingdom to Jamaica, usually with a trademark and the name of the manufacturer. The Coffee Industry Council issues certificates for all authentic Jamaican coffee and bears a stamp of approval before export.

The Jamaican government used to insist that all Blue Mountain coffee is roasted in Jamaica to ensure that the quality remains the same. In fact, baking is a fine art, and it takes experience, training and expensive equipment to do a good job. From the consumer's point of view, coffee beans should be obtained and drunk immediately after baking. Coffee roasting in Jamaica is unlikely to meet this requirement. Now, raw coffee beans from Jamaica can be exported.

At present, the Jamaican coffee shop on the market can issue certificates for all exported Blue Mountain coffee.

There are three types of certificates:

1) Certificate of quality issued by the Jamaican Coffee Agency

2) authorized sales certificate issued by Blue Mountain Coffee manufacturer.

(blue Mountain Coffee is distributed by 4 processing producers licensed by the Jamaican government and exported by 16 licensed exporters)

3) Certificate of origin of Jamaica Blue Mountain Coffee

The quality certificate indicates the time and quantity. The Jamaica Coffee Bureau randomly selects a package from the Blue Mountain Coffee for inspection, and issues a certificate if the conditions of the Blue Mountain Coffee are met.

four。 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. Yemen is the first country in the world to produce coffee on a large scale as a crop. Today, Yemeni coffee farmers still produce coffee in the same way as they did 500 years ago. Coffee berries grow naturally on trees, do not use any artificial fertilizers or pesticides, receive a small amount of rain and fog on the hillside in summer, blossom and bear fruit, and in dry winter, ripe coffee berries are allowed to hang on the trees to dry-a very unique and rare practice, thanks to the extremely dry climate and intense sun in Arabia, in other coffee producing areas, the same practice can lead to coffee berry rot on the trees.

Coffee producing areas in Yemen:

Beans and berries produced in Yemen (Peaberrybean): this coffee bean is smaller and rounder than most coffee beans and looks like peas, sometimes called mocha coffee beans. Mocha beans are similar in shape to Ethiopia's Harrar coffee beans, with small particles, high acidity and a strange and indescribable spicy flavor. Taste carefully, but also can distinguish a little chocolate flavor, so the attempt to add chocolate to coffee is a very natural process of development.

In Yemen, coffee growers plant poplars to provide shade for coffee trees 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 the Tippika Coffee Tree and the Bourbon Coffee Tree, more than a dozen different coffee species native to Ethiopia are grown in Yemen. Authentic mocha coffee is only produced in the Republic of Yemen in the southwest of the Arabian Peninsula, grows on steep hillsides at elevations of 3, 000 to 8, 000 feet, and is the oldest coffee in the world.

Mokamadali (Mokha Mattari): the most famous coffee market name in the province of Bani Mattar (another word for Bany Mattar) from the western part of the Yemeni capital Sana'a. Coffee is produced at high altitude, usually with a good aroma of red wine, dry fruit, thick taste, deep-roasted and often bitter sweet chocolate. Good quality Madali beans are small in shape, with sweet wine and moderate ripe fruit fermentation flavor of raw beans. Always the winner because of the more obvious Yemeni style.

Mokha San'ani: a widespread market name for coffee from some growing areas west of the Yemeni capital Sana'a. It is a mixture of beans from tens of thousands of small farms on the hillside near the capital San'a (left, Sana'a, Yemen). Planted at a slightly lower altitude than Madali, generally speaking, it tastes thinner and less acidic, but it has a good fruit flavor and often has better ripe fruit and wild game than Madali. According to my experience, the quality of Sanani varies greatly in recent years, and sometimes there are inferior goods with flat flavor, fishy smell and excessive fermented flavor. Careful cup testing and selection is a must for coffee makers to do their homework and must not be lazy.

Mokha Ismaili: one of the traditional ancient tree species, the market name of a famous coffee from central Yemen is also described as a plant classification of traditional Yemeni coffee with high beverage quality. Planted at a high altitude of more than 6500 feet, the beans are characterized by a more round shape, smaller beans than Madali, thick taste and high complexity. In general, they often outperform Madali. This is the least produced and most expensive Yemeni mocha (Yemeni mocha is no longer cheap). The high-quality Mokayishi Mary is produced in Hirazi (although it is famous as Bani Matar, it is the best-known local reputation in Yemen). The highest elevation in Hirazi is 8000 feet.

Mokha Rimi: produced in the Djebel Remi (also known as Raimi, Rayma) area, the quality is similar to that of Shannani, which is usually slightly fermented, occasionally with surprisingly strong sweet aromas of raisins, and when roasted properly, the coffee beans smell like opening a full-bodied bottle of jam.

Mokha Yafeh: produced in the southern Yemeni province of Yafeh (also known as Yaffe), it belongs to the uncommon Yemenmoka. It is the only "southern flavor" in Yemen, and its production is small. Almost all of it is sold to the neighboring United Arab Principality, and it is rarely seen in the international boutique coffee market.

Arabian mocha: a coffee of single origin in the mountains of Yemen from the southwestern tip of the Arabian Peninsula bordering the Red Sea. The best cultivated coffee in the world is famous for its high viscosity and special acidity of rich wine.

The Yemeni mocha has achieved different genres according to the planting areas, such as the chocolate and sour taste of the MATTARI mocha, and the rough and fragrant taste of the SANANI mocha.

The characteristics of Yemeni coffee:

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 coffee beans are low in caffeine. Deep-roasted Yemeni coffee often shows a chocolate-like bitter sweet flavor, affecting today's fancy coffee seasoned with chocolate sauce is also known as the word "mocha". Yemeni coffee has the most unique, rich and fascinating complex smell in the world: red wine, wild game, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spices, log and even chocolate. you can see a variety of adjectives used in Yemenmoka. Just as there are many meanings of mocha, there are various spellings of mocha in English: Moka, Moca and Mocca are all common spellings, and there are as many as four local spellings on sacks and documents of Yemeni coffee: "Mokha", "Makha", "Morkha" and "Mukha", which all have the same meaning.

The taste of Yemeni mocha is complex and changeable, and how to bake the best flavor of Yemeni mocha is a challenge for coffee roasters. Medium and shallow roasting shows sweet fruit, mild, warm sun-fermented flavor; deep baking shows a strong aroma of red wine, bitter sweet chocolate finish.

Flavor: exotic, slightly alcoholic, spicy and exciting, different, must be tasted

Suggested baking method: medium baking

★★★: excellent

Yemeni coffee market:

Yemeni coffee is exported from December to April. The problem in the past has been that coffee from the north was mixed with shoddy stuff 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 under natural conditions, mainly due to the lack of funds from growers.

five。 Costa Rica

Coffee was introduced into Costarica from Cuba in 1729. Today, its coffee industry is one of the most well-organized industries in the world. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports.

The origin of coffee in Costa Rica:

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees.

Located in the south of the country's capital, SanJose, Tarasu is one of the most valued coffee growers in the country. LaMinitaTarrazu coffee is a local product, but the production is limited. It is grown on a piece of land called LaMinita, which is owned by the last three generations of the McAlpine family in the UK.

Other coffees worth mentioning are JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SantaRosa. Fine coffee is generally grown in Heredia and the central canyon. In addition, another kind of coffee is Sarchi (Saatchi is one of the five towns that represent the Coffee Road in Gosgarica), which grows on the slopes of the PoasVolcano volcano, 53 kilometers from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee.

The characteristics of Costa Rican coffee:

Tarrazu in Costarica is one of the major coffee producing areas in the world, with a light and pure flavor and pleasant aroma.

Flavor: excellent, smooth, acidic, high grade, with attractive aroma

Suggested baking method: medium, can also be deep baking

★★★: excellent

The market for Costa Rican coffee:

Coffee exports account for 25% of Costa Rica's total exports. Costa Rica has also benefited from the establishment of the Central American Institute for Agricultural Research (TurrialbaoftheCentralAmericanAgriculturalResearchlnstitute, referred to as IAAC) in Tarasu, which is an important international research centre.

Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (InstitutodelCafedeCostaRica, ICAFE), has been taken over by the official Coffee Committee (OficinadelCafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or last dyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

In addition, while Costa Rica has many advantages in growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

six。 Hawaii

Hawaii (Hawaii) after nearly two centuries of efforts to grow coffee, the term Kona is almost synonymous with "quality". Hawaii has superior geographical conditions for growing coffee, but historically, the road to growing coffee has been rugged since coffee trees were first introduced to the island in 1825. Even today, factors beyond human control tend to have an impact on the harvest in a coffee-growing area as successful as Hawaii.

The origin of coffee in Hawaii:

Hawaii, which spans latitudes 19 to 22 degrees, south of the Tropic of Cancer, the trade wind-blown Hawaiian Islands, is a perfect coffee growing area. The 50th state of the United States, 2400 miles from the west coast of the United States, is the only state in the United States that produces coffee. Hawaii's coffee is also internationally renowned as one of the best coffee in the world.

Most coffee is grown on the slopes of MaunaLoa. Mauna Loa was originally a volcano located in the western part of the Kona region on the island of Hawaii. The coffee producing area is about 30 kilometers long and its growing areas are mainly concentrated in the north and south of the area. Coffee trees are planted in relatively desolate areas, but their soil is fertile and contains volcanic ash.

The most famous coffee bean and coffee producing area in Hawaii is Kona, which is located in the southwest of the Big Island, 20 miles long and 2 miles wide, covering the slopes of Hualalai and Mauna Loa. Only coffee beans grown in this area and subject to the most stringent certification standards can be sold under the trademark "Kona". Today, about 100 farms have produced coffee beans that meet these standards, and more and more farms are expected to follow suit in the future.

Although Hawaii is often affected by tornadoes, the climatic conditions are very suitable for the coffee industry. There is plenty of rain and sunshine here, and there is no worry of frost. In addition, there is a strange natural phenomenon called free shade (freeshade). On most days, at about two o'clock in the afternoon, white clouds appear in the sky, providing the necessary shade for the coffee trees. In fact, it is such superior natural conditions that make the Arabian coffee in the Kona region produce more coffee than any other plantation in the world and maintain high quality. For example, 560 kilograms of coffee per hectare are produced in Latin America and 2240 kilograms per hectare in Kona. Only about 1400 hectares produce Kona coffee.

Coffee trees are grown commercially on all the islands of Hawaii, but at present, the Big Island has the largest number of coffee farms, about 650, but these coffee farms are relatively small, adding up to less than 2000 acres of plantation woodland, while only 25 coffee farms are operating on the islands of Maui, Molokai, Oahu and Kauai. However, the coffee plantations in these places are much larger than those on the big island, and the total output is more than three times that of the big island coffee garden. Surprisingly, Kauai Island has the largest coffee-growing area of any island, with more than 4000 acres, but all are managed by the same operator, while Molokai Island has only 550 acres of coffee-growing land, with even fewer Maui and Oahu. Most Hawaiian coffee farmers still pick fresh coffee cherries to sell today, but in recent years more and more people are committed to adding value to their coffee bean products, so they mostly go to their own post-processing, drying, grinding and baking their own coffee beans.

The characteristics of Hawaiian coffee:

Kona coffee beans from Hawaii have the perfect appearance. Their fruit is extraordinarily full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor, and the acidity is well balanced.

The best Kona coffee is divided into three grades: ExtraFancy, Fancy and NumberOne. This third-class coffee is produced on manors and under natural conditions. Most of the coffee that calls itself "Kona" now contains less than 5% of the real Hawaiian Kona coffee. Another good Hawaiian coffee can be found in the United States-Hawaiian Kaj Farm Coffee (KaiFarms). Real Kona coffee is indeed a treasure in the world and is not easy to find.

Flavor: smooth, fragrant, with attractive nutty aromas

Suggested baking method: mild to moderate baking

★★★: excellent

The market for Hawaiian coffee:

Hawaiian coffee is the only top variety produced in 50 states in the United States, and the United States is naturally its largest market. The coffee quality standards set by coffee farmers in Hawaii are very strict and are updated every year. Of all coffee producers, Hawaii has the strictest management of the coffee industry and the highest labor costs. With the best level of investment.

seven。 Kenya

In 1878, the British landed coffee in Africa and set up a coffee plantation in Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya through southern Yemen. But it was not until the early 20 th century that the Bourbon Coffee Tree was saint. The Austin Mission (St.AustinMission) was introduced.

Coffee producing areas in Kenya:

Coffee from Kenya (Kenya) is mostly grown at an altitude of 1500 Murray 2100 meters and is harvested twice a year. Kenyan coffee is grown by small farmers. Kenyan coffee is produced near the Kenyan Mountains in central Kenya and is sometimes guaranteed in the name of the capital, Nairobi. Kenya AA (Kenya AA) is produced on the 17000-foot hillside of Mount Kenya near Nairobi, the capital of Kenya. Kenya AA is the largest coffee bean in the country, followed by An and B again. Its unique bitterness and wine taste are most praised by people. Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica seeds. The size of the beans is medium-large, very thick and delicious, and the acidity is moderate.

The characteristics of Kenyan coffee:

People in the coffee industry regard Kenyan coffee as one of its favorite products, with wonderful and satisfying aromas, balanced acidity, well-proportioned granules and excellent fruit flavors.

Kenyan coffee grades are divided into seven grades according to the size of coffee beans and six grades according to taste. The best coffee in Kenya is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic. "Kenya AA" is particularly well received in terms of taste.

Kenyan coffee has a slightly sour, thick aroma, raw bean particles are small, green to grayish green. Kenya's coffee beans are washed Arabica species, famous for (Kenya Arabica), especially in the United Kingdom, Kenyan coffee surpassed Costa Rican coffee to become one of the most popular coffee.

Flavor: aromatic, full-bodied, with fruit flavor, rich and perfect taste

Suggested baking method: medium baking, the best deep baking

★★★: excellent

The Kenyan coffee market:

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 high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first acquired by the Kenya Coffee Commission (CoffeeBoardofKenya, CBK), where they are identified, graded, and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Commission only acts as an agent to collect coffee samples and distribute them to buyers so that they can determine the price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers a price below the market price.

After harvesting coffee from Kenyan coffee plantations, fresh coffee beans are sent to cooperative washing stations, where the washed and dried coffee is sent to cooperatives in the state of "parchment coffee beans"(i.e. coffee beans covered with endocarp)("parchment coffee beans" are the final state of coffee beans before peeling). All coffee is collected together and growers charge average prices based on its actual quality. This method of buying and selling generally works well and is fair to both growers and consumers.

The auction is also organized to meet the needs of the distributor. These auctions usually sell small quantities (3-6 tons each), with samples bearing the grower's logo for buyers to appreciate. After auction, exporters pack according to different flavors, different qualities and quantities required by blenders. This provides a great deal of flexibility for the deployer. Quality-conscious germans and nordics are long-term buyers of kenyan coffee. Some buyers, especially Japanese ones, have complained about Kenya's coffee system. Either way, kenya's detailed rules and procedures are a model for all coffee-producing countries.

VIII. Indonesia

Coffee trees were introduced to Indonesia by the Dutch in the mid-17th century (some official sources say earlier). 1712 The first coffee from Java arrives in Amsterdam. However, in 1877 coffee trees on all plantations were destroyed by coffee rust, and robert coffee trees had to be imported from Africa to replace the original species. Today only 6 -10% of coffee beans are Arabica beans. Indonesia is the world's leading producer of Roscoff coffee, with most coffee coming from small plantations, accounting for about 90% of total production.

Coffee from Indonesia:

Coffee is produced throughout Indonesia, and Java occupies an extremely important place in the history of coffee.

The best growing areas in the whole archipelago are Java, Sumatra, Sulawesi and Flores.

Java produces fine aromatic coffee with relatively low acidity, fine taste and good balance. Java coffee has a superior aroma and acidity to Sumatra and Sulawesi coffees. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha coffee is a blend of Java coffee and Yemeni mocha coffee.

Sumatra, Indonesia's second largest island, is the center of Indonesia's oil industry. Rubber and timber on the island are also famous export commodities. Sumatra coffee, however, is more striking, similar to Java coffee, but slightly heavier in size. Mandheling and Ankola coffee beans are also highly valued, the former even being hailed as the world's most granular coffee beans.

Sulawesi, located between Borneo and New Guinea, is sometimes referred to as Celebes. The coffee produced on the island is full of particles and rich in flavor. The best coffee beans are grown in Kalossi and Rantepao in the south of the island. Among the many tastes, try Celebes Carlochy Coffee.

One of the main coffee producers in New Guinea is Sigri Plantation, which produces the same overall style of archipelagic coffee, with full grains and good balance.

Indonesian coffee features:

Overall, Indonesian coffee has a strong flavor, a mellow taste, a slightly syrupy taste and excellent acidity. What appeals to consumers is the exceptional quality of its arabic 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 is AP. But no one knows exactly what these two capital letters represent.

Flavor: Sumatra coffee is granular, syrupy and chocolatey, suitable for drinking after meals; Java coffee is full of granules, spicy, medium acidity

Recommended Roasting Method: Medium to deep roasting, suitable for making premium espresso or blended coffee drinks

★★★: Excellent

Indonesian Coffee Market:

The two main export markets for Indonesian coffee are Germany and Japan, which reflects the excellent quality of the coffee. Although Indonesia produces so much good coffee, it is puzzling that its residents prefer Turkish coffee to its famed European coffee.

When ships replaced sailboats, coffee from these islands faced the same problem as Indian coffee from Mysore-that consumers were used to coffee affected by long journeys and were reluctant to accept the taste of "fresh" coffee. To solve this problem, the Indonesian government has tried to imitate coffee affected by long trips, and they have "stored" coffee beans for up to a year. However, the taste of this moist coffee is not widely accepted, so that it affects the good reputation of coffee. However, Indonesian "storage" coffee or "journey" coffee is still produced today. It is sold under the brand names Old Government, Old Brown and Ool Java.

IX. Puerto Rico

Coffee trees were introduced to Puerto Rico from Martinique in 1736. Early coffee was mostly grown by immigrants from Corsica. Coffee plantations flourished in the 19th century, but the rise of sugar cane and corn plantations and the effects of hurricanes and war have left the coffee industry lagging behind and is now recovering.

Coffee from Puerto Rico:

The best coffee in Puerto Rico is Yauco Selecto, which means "to choose." Grand Lares-Yauco coffee is grown in the southwest of the island, and Lares coffee is grown in the south-central part. Grown only on three farms in the south-west of the island, Yocote Coffee has a strong aroma and a long aftertaste. This coffee sells at a high price and its aroma rivals that of any other coffee variety in the world. In the Yauco region, the coffee is owned and operated by local planters. The mountain climate here is mild, the plants have a long maturity period (from October to February of the following year), and the soil is high-quality clay. Some older varieties of Arabica coffee are grown here, although their yields are lower than those of other varieties, but they are generally of high quality. The people here have been adopting an ecologically conservative, intensive farming method, using only low-toxicity fertilizers and chemicals, and adopting mixed crop cultivation measures to make the soil more fertile. When it was time to pick the beans, people walked through the trees, picking only the fully ripe beans and then washing them in a drum for 48 hours. Yocote Select beans are kept in their shells until they are shipped, and the skins are not removed until the order is shipped to ensure optimum freshness.

Features of Puerto Rico Coffee:

Yocote Choice is a mesmerizing coffee that is full of flavor, bitter, nutritious, fruity and worth tasting. Even Taylors in Harrogate, England, imported 50 bags of Yocote Choice coffee.

Flavor: Full grain, full flavor, rich aroma

Recommended baking method: medium baking

★★★: Excellent

Puerto Rico Coffee Market:

Today, Puerto Rico gourmet coffee is exported to the United States, France and Japan. Coffee in this country is generally carefully cultivated, pure taste, aroma, heavy particles, of which the best is among the world's famous brands. U.S. government officials, such as the FDA and USDA, are also present at the time of shipment submission, and their job is to monitor compliance with federal regulations. There are also staff from local evaluation committees who take samples of one bag out of every 50 bags and qualify them using international gauges.

X. Galapagos

In 1875, Manuel J. Cobos, an indigenous Ecuadorian, began growing arabic bourbon coffee trees on Hacienda El Cafetal in San Cristobal.

Galapagos coffee origin:

Coffee is grown in Saint Cristobal. Arabica bourbon trees are grown in Hacienda El Cafetal in San Cristobal. The altitude of the plantation is between 140 and 275 meters, and the climate of the region is equivalent to that of 915-1830 meters inland. This gradient is very suitable for the growth of very hard coffee beans (SHB) with high acidity and is also the key to the quality of coffee.

San Cristobal is one of the larger islands in the Galapagos Islands and the only island in the archipelago with sufficient fresh water. At 410 metres above sea level, there is a small lake called El.Junco, whose waters form streams that flow along the rocks and volcanic rocks of the southern slope of the island. Fresh water rich in minerals nourishes the soil of San Cristobal, keeping it permanently moist and fertile. Local microclimates caused by the Humboldt Current, intense equatorial sunlight and sharp temperature variations (43 ° C at sea level and 10-16 ° C at 275 m above sea level) provide unique advantages.

Galapagos coffee features:

The coffee produced in the Galapagos Islands is a rare coffee, of excellent quality, grown without any chemicals.

Flavor: Rich in taste, sour with sweet

Recommended baking method: medium baking

★★★: Excellent

Galapagos Coffee Market:

Because of the unique role played by the Galapagos Islands in the course of history, the Government of Ecuador has designated the islands as a national park, no longer allows land to be reclaimed for new agricultural purposes, and prohibits the introduction and use of fertilizers, pesticides, herbicides and other chemical agents, so that coffee from the Galapagos Islands is recognized as a natural product.

Xi. Guatemala

In 1750, Father Jesuit introduced coffee trees to Guatemala, where German colonists developed the coffee industry in the late 19th century. Today, most of the coffee industry is produced in the south of the country.

Coffee from Guatemala:

The slopes of Sierra Madre provide ideal conditions for growing fine coffee beans, and coffee grown at high altitudes thrives. This coffee has a mixed flavor with a spicy flavor. The extra-hard coffee beans here are rare good coffee, it is full of particles, delicious, balanced acidity.

Antigua is also a famous coffee producer. Antigua coffee is produced at Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also richer, richer and more tobacco than other coffees in Guatemala. Every 30 years or so, the area around Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and sufficient rainfall and sunshine make the area more suitable for growing coffee.

Other coffee producing areas include San Marco, Oriente&Coban, Palcya, Mataquescuintia and La Uman in Zacapa. The establishment of the Specialty Coffee Association means that the government of Guatemala is beginning to pay attention to high-quality coffee, and the efforts made for it will soon bear fruit.

The main regions of Guatemala producing high quality coffee are Lake Atitlan and Huehuentenango.

Guatemala has also received attention for its giant coffee beans.

Features of Guatemala Coffee:

Critics prefer this high-altitude, spicy blend to other coffee varieties. The extra-hard coffee beans here are rare good coffee, it is full of particles, delicious, balanced acidity.

Flavor: Full-bodied, full-bodied and inviting

Recommended baking method: medium, can also be deep baking

★★★: Excellent

Guatemala Coffee Market:

Guatemala coffee exports are controlled by private companies, but the National Coffee Council (Asociación Nacional de Cafe) controls other sectors of the coffee industry. At present, some of Guatemala's finest coffee is exported to Japan.

Most small-scale producers are descended from Mayans, who like to be called natives. They are also currently benefiting from a U.S. -funded program known locally as "The Project," which encourages small, high-quality coffee plantations.

XII. India

Indian coffee is loved by coffee lovers for several reasons, but the most important is due to a process applied to the coffee beans, often referred to as "monsoon".

Coffee from India:

Coffee is grown in large quantities in the Ghats region of western India, where the southwest monsoon is crucial for coffee growth. In addition to Karnataka, fine coffee is grown in Tellichery and Malabar in Kerala in the southwest and Nilgiris in Tamil Nadu (formerly Madras) in the southeast. Fine Indian coffee is also classified as Arabica plantation coffee, with the best grades A, B, C and T. "Monsoon" coffee is divided into premium Malabar AA coffee and "Monsoon" Basanically coffee. India also produces coffee beans. October to February is a good time to make "monsoon" coffee. June to September is the harvest time of coffee beans, December to February is the processing season of Indian fine coffee.

Features of Indian Coffee:

"Monsoon coffee", the so-called "monsoon coffee" is the coffee after monsoon treatment. As steamships cut travel time, coffee producers found that consumers still wanted coffee beans of the same color and flavor and influenced by long journeys. In order to recreate the original coffee flavor, a "monsoon" process was used.

Flavor: Smooth and delicious, rich in flavor, spicy in flavor, full in granules

Recommended baking method: medium baking

★★: Good

Indian Coffee Market:

Currently, the Indian Coffee Board controls the coffee industry, buying coffee and selling it. Coffee was sold at a mass auction. These coffees are blended together to achieve a certain amount of trade, which in turn eliminates differences between estates and regions, thus leaving many premium coffee producers with insufficient incentive to produce distinctive, high-quality beans. The Government tried to solve this problem in 1992, and as a result of its efforts, the famous Valley Nuggets were obtained from seeds from grade A coffee plantations in several premium coffee producing areas.