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Introduction of coffee beans and some boutique coffee in the main producing areas of coffee beans in the world (4)

Published: 2024-11-03 Author: World Gafei

Last Updated: 2024/11/03, Introduction of coffee beans and some boutique coffee in the main coffee producing areas of the world: Asia and Arabian Peninsula

Asia and Arabian Peninsula

ASIA & ARABIA

Asia & Arabia

Indonesia

Jumpeter, Java, Indonesia | Indonesia Java Jampit

Indonesia Sumatra Manning G1 | Indonesia Sumatra Mandheling Grade1

Sulawesi Tonaga, Indonesia | Indonesia Sulawesi Toraja

India

Indian Monsoon Malabar AA Coffee | Indian Monsooned Malabar AA

Vietnam

Vietnam Robusta G1 | Vietnam Robsta G1

Nepal

Supreme Mount Qomolangma, Nepal | Nepal Mt.Everest Supreme

Yemen

Yemen Mokamatari | Yemen Mocha Mattari Yemen Mokasanani | Yemen Mocha Sanani

Asia & Arabia

Indonesia I INDONESIA

Java coffee is the typical coffee in Indonesia. Most coffee washed with water has no earthy or bitter taste. Java and the neighboring island of Sumatra produce coffee together, where there are special forms of farms. The history of coffee farms in Java can be traced back to the Dutch colonial era, including six state-run coffee farms (Government Estate) and private coffee farms with a long tradition.

Jumpeter, Java, Indonesia | INDONESIA JAVA JAMPIT

Java Coffee is a more transparent and refreshing Indonesian coffee. Unlike Sumatran coffee, Java coffee is processed with 100% water washing, which retains the fashionable taste of Indonesian coffee and has a slightly sour taste, reducing the irritating taste of coffee. Java Coffee is one of the highest quality coffee, belonging to the original brand product-Mocha Java.

India `Nicaea Sumatra Manning G1 | INDONESIA SUMATRA MANDHELING GRADE1

The history of coffee production in Sumatra can also be traced back to the Dutch colonial era. Coffee production in the region began in the 18th century, ranging from Lake Toba to Sumatra in Aceh province. It turns out that coffee in Sumatra is not branded and sold by region. The reason is that the aroma of coffee does not vary much from region to region. On the contrary, the difference of coffee flavor is determined by the degree of hand picking, processing technology and equipment. In fact, Sumatran coffee is circulated under the name Mandheling. The name Mantenin comes from the name of the minority who are engaged in coffee cultivation in the region. The quality level of coffee in this area does not depend on the size or uniformity of raw beans, but actually depends on the quality of the aroma of roasted coffee. Therefore, the appearance of the very low-quality raw bean "Manning 1" can not be judged only by the appearance.

Sulawesi Tonaga, Indonesia | INDONESIA SULAWESI TORAJA

During the Dutch colonial era, coffee produced in Sulawesi was called "Kalossi". It is produced through shady cultivation in the central mountains, and small-scale coffee farms in the Tonaga region produce coffee at an altitude of more than 1100 meters. The Toraja region is called Kalosi by Dutch colonialists. It turns out that the Karosi region, located in the north of Sulawesi, produces only a handful of the highest quality coffee in Indonesia. Especially in Japan, the coffee in this region is considered to be a very high-end boutique, ensuring a wide range of consumers. In particular, most of the coffee production in Sulawesi is imported to Japan by Japanese traders, and its quality is beyond imagination.

Summary: located in Southeast Asia, the world's largest island capital: Jakarta language: Indonesian Climate: tropical Climate Religion: Islam 88%, Protestantism 5%, Catholicism 3% Hindu 2% population: about 245.45 million (2006) production areas: Sumatra, Java, Sulawesi, Bali varieties: Catimor, typica harvest time: October to April planting height: 650m~1850m grade: G1, G2, G3, G4 processing methods: Wet-processed, Dry-processed

Features: BODY, LOW-ACIDITY, MUSTY, PUNGENT

India I INDIA

In BC, raw coffee beans produced in India entered England through the Suez Canal in Egypt. At that time, Indian coffee raw beans were loaded on the floor of the cargo warehouse of the cargo ship. due to the long sailing time of the ship, the raw beans fermented naturally in the cargo warehouse with high temperature and humidity. After arriving in Europe, fermented Indian coffee beans are consumed by Europeans who cannot recognize the difference. Later, Europeans fell in love with the fermented, sweet raw beans, and although the transportation industry was developed, many people were still looking for fermented coffee beans from India.

Indian Monsoon Malabar AA Coffee | INDIAN MONSOONED MALABAR AA

Monsoon Malabar coffee has a heavy texture and a faint bitter taste, as well as a weak sour taste. After the monsoon process, the raw coffee beans are exposed to the wet monsoon, and the raw beans swell, full of faint bitterness and fermented aroma. This monsoon process changes the color of raw beans to a deep golden yellow and is rich in nutty aromas. Indian monsoon coffee is popular with exotic roasters and is often used in mixed production recently.

Summary: capital of countries located in South Asia: new Delhi (New Delhi) language: Hindi 45%, Bengali 8% Climate: tropical monsoon climate religion: Hinduism 80.5%, Islam 13.4% Christian 2.3% population: about 1,148 million (2008) production areas: Malabar, Karnataka, MysoreTH, Keraka, Tamilnadu, Travancore Variety: Kent, Cauwery, San Ramom Harvest time: November-February planting height: 1000m~1600m Grade: a, AA processing method: Wet-processed

Features: FULL BODY, LOW-ACIDITY, MUSTY, PUNGENT

Vietnam I VIETNAM

Vietnam ranks third in coffee production in the world and ranks second in the recent increase in coffee production. It was originally ranked third after Brazil and Colombia, but later rose to second place, surpassing Colombia. Even so, Vietnamese coffee is not very well-known internationally, because most of the exports are not Arabica varieties, but Robusta varieties. In fact, Robusta varieties account for the vast majority of coffee produced in Vietnam.

Vietnam Robusta G1 | VIETNAM ROBSTA G1

Vietnam Robusta is also the most famous premium coffee among the Robusta varieties and is a world-famous brand. Vietnamese coffee is generally dried naturally, with water washing and polishing (polishing after wiping the appearance). Although most of the Robusta is instant, Vietnam's Robusta can give off a corn-like flavor as it is baked, and its international use is gradually increasing.

Summary: national capital located in the eastern part of Indochina pen island: Hanoi (Hanoi) language: Vietnamese climate: tropical monsoon climate religion: Buddhism 70% Roman Catholic 10% area: 320000 9560 million population: about 86.12 million (2008)

Features: EARTHY, SWEET, NUTTY

Nepal I NEPAL

Although Nepalese coffee came from Myanmar around 1940, the Arabica species used for commercial purposes came from southern India. Although Nepal does not belong to the coffee belt with the equator as the center and within the Tropic of Cancer, it can get sufficient water supply because of heavy fog in the morning and full light in the afternoon because of strong sunlight. Nutrients can be supplied from fertile soil and have a natural growing environment for cultivated coffee.

Supreme Mount Qomolangma, Nepal | NEPAL MT.EVEREST SUPREME

Nepalese coffee is grown in 37 villages and more than 900 small-scale farms in the Agganzhi region of Golami, Nepal. The temperature of this place is 17-27 degrees, which belongs to the climate of *. The annual precipitation reaches 760mm~890mm, and it is the rainy season from April to August. The main cultivation area of coffee is located at 1500m~2000m above sea level. The coffee is harvested from January to March. This coffee combines the aroma of nuts with the sweetness of chocolate. It is bitter and sweet.

Summary: the capital of landlocked countries located at the southern end of the central Himalayas: Kathmandu (Katmandu) language: Nepali climate: monsoon, * climate religion: 81% of Hinduism, 11% of Buddhism Islamic 4% population: about 29.52 million (2008) production areas: Syanja, Gulmi, Chitwan production varieties: Typica, Bourbon, Pacamaras, Pacas, Caturra, Cataui, Kenya Rui Rue 11 harvest time: November-March planting height: 1000m~1500m grade: S.H.B processing method: Wet-processed

Features: NUTTY, DARK CHOCOLATE, LOW-ACIDITY, MEDIUM-BODY, HARSH, JASMINE, SPICY AROMA

Kenya I CHINA

Yemen I YEMEN

Although Yemen is located in the Middle East with the Arabian Peninsula, it can actually be said to be almost closely connected with the African continent opposite the Red Sea. The process of Ethiopian coffee passing through Yemen also illustrates this geographical adjacency. Ethiopian coffee processed in a natural way is still called mocha. With regard to the export of coffee, the quality of coffee has been adversely affected due to the complexity of the circulation process.

Mokamatari, Yemen | YEMEN MOCHA MATTARI

Mokamatari is produced in the northern part of Yemen and has a strong sour taste. Generally speaking, mocha coffee is very unique, has a suitable texture and contains chocolate aroma. Due to the unfavorable climatic conditions in Yemen, it is necessary to cultivate coffee seedlings and then transplant them to step-shaped coffee cultivation sites in alpine areas. As you pass through coffee farms in rural Yemen, you can see spectacular coffee-growing areas that seem to be cut into steps. Because there is less annual precipitation, a unique step waterway that can supply water to coffee trees has been made. Due to this adverse climatic conditions, the general Yemeni coffee raw beans are relatively small in size and very hard in shape. About 35% of Yemeni coffee production is Mokasanani and Mokamatari, which are considered to be of the best quality in Yemeni coffee.

Yemeni Mokasanani | YEMEN MOCHA SANANI

The coffee produced in Sanani, the capital of Yemen, is grown in a hot and dry climate in a high area about 1000m~1300m above sea level. Varieties include iron pickup and bourbon, Yemeni coffee is mostly processed by natural drying, with rich sweetness and sour taste of fine red wine. The Sanani coffee harvested between November and December has a mild and well-balanced taste and aroma and is a premium coffee.

Summary: national capital located at the entrance to the Red Sea on the southwest coast of the Arabian Peninsula: Sanaa language: Arabic climate: high temperature climate, monsoon climate, temperate climate religion: Sunni Islam 53%, Shiite Islam 46.9% production areas: Mattari, San' Ani, Hirazi/Harasi, Haimi, Saihi, Ismaili, Sharasi, Dhamari, Rimy Variety: Typica, Bourbon, Other Indiginous Varieties Harvest time: October-February planting height: 1000m~3000m Grade: Nmp A processing method: Natural Dry-Process

Features: DEEP, EARTHY, COMPLEX AND PUNGENT, RUSTIC SWEETNESS, FRUITS, SPICE

Very cool article!