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Introduction of coffee beans and some boutique coffee in the main producing areas of coffee beans in the world (3)

Published: 2024-11-03 Author: World Gafei

Last Updated: 2024/11/03, Introduction of coffee beans and some fine coffee in the main producing areas of coffee beans in the world: Africa

Africa

AFRICA

Africa

Ethiopia

Ethiopia Yega Xuefei G2 | Ethiopia Yirgachaffe Grade2

Ethiopia Sidamo G2 | Ethiopia Sidamo Grade2

Ethiopia Harald G4 | Ethiopia Harrar Grade4

Kenya

Kenya AA | Kenya AA

Tanzania

Tanzania AA | Tanzania AA

Rwanda

Rwanda AA | Rwanda AA

Uganda

Uganda AA | Uganda AA

Ethiopia I ETHIOPIA

Ethiopia has the longest history in the world, not only in coffee production and drinking, but also in the world. Most of the production is exported to advanced countries, and unlike other coffee-producing countries, 50% of the coffee produced in Ethiopia is consumed domestically. Nevertheless, more than 60% of Ethiopia's total foreign currency exports still come from the coffee trade, a figure that represents the state of Ethiopia's economy.

Ethiopia Yega Xuefei G2 | ETHIOPIA YIRGACHAFFE GRADE2

Ethiopia's Yega Chuefei has a floral fragrance, making it the most famous boutique raw bean in the world. It is particularly mild, with a floral fragrance, an afterscent around the tip of the tongue, and a gentle texture, all of which have become unique characteristics of Yejia Xuefei.

Over the past few decades, Ethiopian Yejasuefei raw beans have been processed with water washing, in which the pulp and other skin residues of coffee beans are removed after being treated with natural enzyme solution and placed in a tank filled with enzyme solution. In the water tank, the sugar content of raw coffee beans began to ferment, and the taste of raw coffee beans changed fundamentally. This fermentation process usually takes 72 hours, and after this process, the sour taste of raw coffee beans is enhanced, the floral aroma is also strong, at the same time, the earthy taste (bitter taste) is gone, and a fine coffee full of dry flavor is born. Not all Ethiopian coffee is washed to process raw beans, and coffee in some areas is processed by natural drying. Even if you are not a coffee expert, you can accurately feel that the taste of raw beans treated by natural drying is obviously different from that of raw beans treated by washing. Yirgacheffe and Sidamo treated by washing have a soft texture and do not have the bitterness peculiar to local flavor. Although it is the same coffee, but when the natural drying method is used to process Yegashifi and Sidamo, the coffee will have a completely different flavor, and the natural drying method is mainly used in eastern Ethiopia. The highest grade of Ethiopian coffee processed by washing is 2 or 3, and that of eastern coffee processed by natural drying is 4 or 5. Occasionally, grade 5 coffee processed by natural drying is generally marked as grade 4 for circulation in order to evade tax or customs inspection. Ethiopia's rating is somewhat confusing because Ethiopia's Yegashafi has a highest grade of 1 or 2, but Harald coffee has a highest grade of 4.

Ethiopia Sidamo G2 | ETHIOPIA SIDAMO GRADE2

Sidamo is located in southern Ethiopia. Sidamo coffee is cultivated between 1400m~2000m above sea level. This coffee is widely used in blending with coffee produced in other parts of the world to adjust the aroma and taste balance of mocha. This coffee has a refreshing sour taste and elegant taste that can only be felt in fine champagne, as well as a wonderful balance between the unique, rich mocha aroma and suitable sour and sweet taste of mocha coffee.

Ethiopia Harald G4 | ETHIOPIA HARRAR GRADE4

Harald coffee is cultivated between altitude 1800m~2500m by natural drying and exported to countries around the world through the city of Dire Dawa. Because of its high popularity and low production, the price is high relative to its grade, and it is one of the most beloved premium coffee in the world. Rich texture and unique mocha aroma, coupled with suitable sour taste and rich mocha aroma, add to the nobility of coffee.

Summary: the capital of a country located in the northeast of the African continent: Addis Ababa (Addis Ababa) language: Amharic, English climate: temperate winter dry climate religion: Islam 4550% Ethiopia Orthodox 3540% population: about 78.25 million (2008) money unit: bill (Br) per capita GDP: 390 $(2009) production area: Harrar, Sidamo, Yirgacheffe, Limmu, Djimmah, Lekempti, Bebeka Variety: Native Arabica, Bourbon, Typica, Others Harvest period: October-February planting height: 1500m~3000m Grade: G1, G2, G3, G4, G5 processing method: Wet-Process (Yirgacheffe, Sidamo, Limmu) Bebeka), Dry-Process (Harrar, Sidamo, Djimmah)

Features: CLEAN, SWEET, BRIGHT, FLOWER AROMA, GOOD ACIDITY (IMG INSERT)

Kenya I KENYA

Kenya can be said to be a dynamic element of the high-end Arabica raw bean market. The highest grade coffee in Kenya is not generally traded in the same way as Kenya AA (Kenya AA) or Kenya AB (Kenya AB) in circulation, but is traded through specific auctions at a much higher price than premium coffee. Of course, there is not much difference in quality between Kenyan AA coffee and coffee that has passed a specific auction. Based on the active development of the coffee industry by the Kenyan government, the level of infrastructure and quality management and management research activities in the coffee industry in Kenya is very high.

Kenya AA | KENYA AA

In the world's recognized, the most advanced Arabica coffee series, the indispensable coffee is Kenya AA. Here AA refers to the size, appearance and density of raw beans; the rating includes seven grades (AA,AB,PB,C,E,TT,T in order of size), ranging from the AA of the largest raw bean to the T of the smallest raw bean. Kenyan coffee raw beans, the largest for AA, contain the most oil (oil), which is unique to Kenya and can induce strong aroma. Kenya AA coffee raw beans are mostly processed by washing.

Summary: capital of countries located in the eastern part of the African continent: Nairobi language: English, Swahili climate: dry, Savannah climate (also known as "tropical sparse steppe climate"), tropical, alpine climate religion: 45% Protestant, 33% Catholic Indigenous religion 10% area: 580000 2650 million population: about 37.95 million (2008) production areas: Mount Kenya, Kasii, Nyanza, Nakuru, Kajiado raw tea varieties: Native Arabica fro Ethiopia, Ruiru II, Bourbon, Kents, Typica, Other harvest time: October-February planting height: 1500m~2100m grade: a, AA, AB, PB, C, E, TT, T processing method: Wet-Process

Features: BRIGHT, VIBRANT, WINY WITH NICE BODY

Tanzania I TANZANIA

Tanzanian coffee is a high-end brand coffee, which has received a great deal of attention recently. Most coffee is grown on small-scale farms and the coffee produced is mainly for export. Although the aroma of coffee is not much different from that of Kenya, a neighboring coffee producer, the production technology or raw bean processing equipment lags far behind Kenya. The high-end coffee in Tanzania is mainly cultivated around Mount Kilimanjaro or Mount Xumi (Meru), most of which are processed by washing raw beans. Coffee quality grades are classified in the same way as in neighboring Kenya. Most Tanzanian coffee has high acidity and strong aroma.

Tanzania AA | TANZANIA AA

Summary: capital of coastal countries in the Indian Ocean in the eastern part of the African continent: Dodoma language: Swahili, English climate: hot and humid religions along the Indian Ocean: 30% Catholic, 35% Islam 35% Christian production areas: Mount Kilimanjaro, Hight Plateaus between Lakes Nyassa and Taganyika production varieties: Bourbon, Kent, Typica, Blue Mountain, Other harvest time: October-February planting height: 950m~1900m grade: a, AA, PB, AB processing method: Wet-Process

Features: MEDIUM INTENSITY, EXCELLENT SWEET CITRUS AND FLORAL NOTES

Rwanda I RWANDA

Although Rwanda is located in the tropics, the climate is not hot and belongs to the tropical equatorial climate. In addition, Rwanda is located in the high mountains, although the sun is very hot, but it gives a cool feeling as a whole. The dry season is from January to February and June to August, and the rainy season is from March to May and October to December, but it rains once a day in January.

Rwanda AA | RWANDA AA

Rwanda has an environment suitable for coffee production, such as precipitation and volcanic ash soil, as well as height. Although cultivated on small-scale farms, it is famous for its excellent quality. The annual precipitation is 2200mm, and production has recently increased more than 300fold from the scale of 35000 tons in the early 1990s. Rwanda Coffee is a blend of dark chocolate and a touch of acidity, making it a quality coffee with a good sense of balance.

Summary: capital of countries located in Central Africa: Kigali language: Rwandan, French, English religions: Roman Catholic 56.5%, Protestant 26% Adventist 11.1% population: about 10.19 million (2008) currency Unit: Rwanda franc (Rwanda franc) production area: Gkongoro, Nyarusiza production Variety: Bourbon, Other Harvest period: March to July planting height: 1200m~1800m Grade: a, AA, PB processing method: Wet-Process

Features: BRIGHTNESS, COMPLEXITY, DENSE MOUTHFEEL, GOOD BALANCE

Uganda I UGANDA

Coffee accounts for nearly 10 per cent of Uganda's agricultural exports, and most of its foreign currency income depends on coffee. Only 10% of Uganda's total coffee production is Arabica, of which certified premium coffee is produced in the northeast of the country. Coffee production involves 2.8 million workers from more than 300,000 small farms. Arabica high-grade Ugandan coffee in AA grade quality is the best, generally strong roasting.

Uganda AA | UGANDA AA

Coffee cultivation in Uganda is carried out by six groups of more than 3000 small-scale farmers. The climate is 22-30 degrees high temperature tropical climate, the annual precipitation is 1800mm. Usually, the rainy season is from March to May and from September to January, and the main cultivation place of coffee is located at the altitude of 1500m to 2500m. Through the production process of washing processing and natural drying, coffee with rich aroma and rich texture can be obtained. Therefore, Ugandan coffee is famous for its rich texture, superior aroma and excellent taste.

Summary: capital of East Central Africa: Kampala (Kampala) language: English, Ugandan Climate: high temperature Tropical Climate Religion: Catholic 33%, Protestant 33% Islamic 16% population: about 31.37 million (2008) currency Unit: Uganda Shilling (Uganda Shilling) production area: Rukungiri, Bushenyi, Masaka, Rakai, Mpigi, Wakiso, Jinja, Lira and Arua Variety: Kents, Typica, Other Harvest time: October-December planting height: 1500m~2500m Grade: a, AA processing method: Wet-Process, Dry-Process

Features: SWEET, GOOD BODY, HUSKY YET CLEAN

Very cool article!