Coffee cultivation: what are the differences between different tree-shaped coffee beans in different producing areas?

There are four kinds of coffee trees in the world, of which only two are of real commercial value and are planted in large quantities. One is the Elaraby species (ARABICA), the other is the Robasta species (KOBUSTA). Different varieties of coffee beans have different flavors, but even the same varieties of coffee trees have their own unique flavors due to the influence of different soils and climates. Elaraby coffee trees are difficult to grow. They like mild days and cooler nights. Too cold, too hot, and too humid can be fatal to them. Planting coffee trees in Elaraby needs to be planted on sloping slopes at high altitude, so harvesting must be done manually, which is extremely difficult. However, due to the excellent aroma, balanced taste and low caffeine content of Elaraby coffee beans, although it is not easy to grow, it actually accounts for about 70% of the total coffee planted. Robasta coffee trees are resistant to high temperature, cold, moisture, drought and even mold. Its adaptability is very strong, it can grow very well on flat land, and harvesting does not necessarily need manual work, but can be carried out completely by vibration machine. As far as planting is concerned, Robasta has many advantages in growing coffee trees, but it is a pity that the coffee beans produce bad aroma, bitter taste, lack of acidity, and double the caffeine content of Elaraby. Robasta has more personality in the mouth of caffeine beans, and it is often used for blending or instant coffee. Most Robastian coffee beans are small, of different shapes and sizes, and are not very good-looking. They are mainly produced in Uganda, Ivory Coast, Congo, say, Angola and other countries. Generally speaking, the coffee beans that everyone is most familiar with when drinking individual coffee in Taiwan cafes, such as the mountains of Brazil, Mantenin of Colombia, Yemenmoka, and the Blue Mountains of Jamaica, are all high-quality coffee beans grown by Elaraby.

1 South America

[Colombia (Colombia)] is the second largest coffee producer in the world, accounting for about 12% of the world's annual output, which is much lower than that of Brazil, which is 30% to 35%, but most of them are high-quality mountain-washed beans. Central Colombia is divided into valleys by three north-south longitudinal mountains, of which the central and eastern mountains are the main coffee producing areas. The coffee here is named after a distributed market, with Medellin, Armenia and Manizales in the Central Mountains and Bogota and Bucaramanga in the eastern mountains. The most famous Medellin in the Central Mountains has a thick texture, rich aroma and well-balanced sour taste, while Armania and Manizares are not so good, but in the market these three kinds of beans will be regarded as the same kind of beans to circulate, called "MAM". If you buy a bag of MAM, it may be any of these three kinds of beans, it has a texture and flavor similar to Medellin, but not so sour, while Bukala has a bit of Sumatran characteristics, thick texture, rich taste and weak sour taste. According to the size of the particles, the highest Columbia beans are "Supremo" and the second are called "Extra", but in the market these two levels are often referred to as the same grade, called Excelso. The best Colombian beans, similar to Costa rica or Hawaiian Cona beans, are non-extreme coffee, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican alpine flavor; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, with the full promotion of the Colombian government, many old trees have been replaced by new species with high yields, but critics believe that the new coffee is milder and more common than the old ones, and its quality is much lower than it used to be.

[Venezuela (Venezuela)] Venezuela's coffee production is not high and most of it is for domestic consumption. Although Venezuelan coffee is mainly produced in the west near Colombia, its sour taste is very weak, not like Colombian beans at all, but as sweet and deep as Caribbean beans.

[Peru (Peru)] washed Peruvian beans are best known for Chanchamayo in the middle and Cuzco in the south, and there are also some good organic coffee in the north. Peruvian beans have a soft to sharp sour taste, thin to medium texture, good taste and aroma, is a good comprehensive ingredients.

[Brazil (Brazil)] although Brazil produces 30 to 35 percent of the world's coffee annually, ranking first in the world, none of the Brazilian beans can be called the top coffee. The mountains are covered with coffee trees in southern Brazil, but Santos is the only one that can be put on the table; most of the other hastily processed beans are used to make instant coffee and easy-to-open coffee. Santos coffee grows in the area of Sao Paulo and is named as the export port of Santos. It is a descendant of Arabica trees from Island of Bourbon (today's French island of Reunion, located in the Indian Ocean east of Madagascar) in the 18th century. It belongs to Bubang subspecies (var). Bourbon). Before the age of three to four, Bubang coffee trees bear small, twisted beans called "Bubon Santos", the most advanced Brazilian beans, often referred to directly as "Brazil" in cafes. After the age of three or four, Bubang coffee trees will only produce large and flat beans, called "Flat Bean Santos", which are cheap and unpopular with coffee people. Bubang Santos does not have a prominent personality, plain taste, medium texture, ordinary sour taste, usually used as the base of mixed coffee, specially set off other coffee. One feature, however, is that it is rich in oil, which is a welcome advantage for those who do not like to mix Espresso complex products with robusta beans-it guarantees you a thick Krima. Brazil also has a "Rio" bean, exported by Rio de Janeiro, which is also famous, but it is named not because it tastes good, but because it tastes strange. It has a strong smell of iodine, which coffee experts particularly call "Rio"; another dishonorable word related to Rio beans is used to describe a somewhat irritating taste, called "Rioy," caused by coffee berries dried on trees that continue to ferment during drying and are often found in dried Rio beans.

2 Latin America, Central America, Caribbean Sea

[Jamaica (Jamaica)] when it comes to Jamaica, we immediately think of "Blue Mountain" coffee. Rare and expensive blue mountain beans, originally from the Wallensford Coffee Garden, have now expanded to the Blue Mountains, which are more than 1,000 meters above sea level. as long as the tree species and treatment procedures of the estate meet certain standards, the government will issue a guarantee to allow the use of the name "Blue Mountain". It used to be the protagonist of coffee mythology, but many people think that the legendary characteristics-rich aroma, complete texture, perfect combination with even and palatable sour taste-are no longer there, and the beautiful sour taste that existed 15 years ago can only be found in memories. In spite of this, its price still goes up. In Taiwan, the retail price of guaranteed raw beans is usually more than 2000 yuan per kilogram. In the market for raw beans, which are commonly packed in gunny bags, blue mountain beans that insist on barrel packaging show their extraordinary price. The term "Jamaica High Mountain" refers to coffee beans grown in other mountains less than 1,000 meters on the island, which are of relatively ordinary quality and have a mild texture and sour taste. As for "Blue Mountain Blend" or "Blue Mountain Style" coffee, it is usually a combination of good Colombian beans, intended to imitate the taste of Blue Mountain, and has nothing to do with Jamaica. You won't find any real blue beans in Blue Mountain coffee.

[Dominican Republic (Dominican Republic)] beans from the Dominican Republic are often called "Santo Domingan" (their old country name), and the coffee plantations there are mainly around the mountains in the middle of the island. There are four kinds of washed alpine coffee on the market: Cibao, Bani, Ocoa and Barahona. The latter three are especially praised. The sweet taste of soft ripe fruit is very similar to that of Haitian coffee, while Balahona has a high acidity and a thick taste of typical Caribbean beans, which is close to the Jamaican mountains in quality and characteristics. Baking to medium depth best highlights their sweetness.

[Puerto Rico (Puerto Rico)] beans named after selected Yauco Selecto are the best example of Caribbean beans, with a strong texture, balanced taste, gentle but complex depth. Deep-baked Caribbean beans do not have the rough burning taste common in other deep-baked beans and are suitable for filter kettles (Plunger or French Press) and other cooking methods that have been soaked for a long time.

3 Arab East Africa

[Yemen] the word Mocha has many meanings. Around 600 AD, the first coffee bean far from its hometown, Ethiopia, took root in the leaf gate on the other side of the Red Sea and started the coffee industry all over the world. Since the most important export port of Yemeni coffee in the early days was the port of Mocha (now silted up), the coffee produced in Yemen was also called "mocha" beans. Over time, some people began to use "mocha" as a nickname for coffee. The situation is similar to that in Java today. Later, because the aftertaste of mocha coffee resembled chocolate, the word "mocha" was extended to be a mixture of hot chocolate and coffee. Therefore, the same is "mocha", mocha beans, mocha pot and Italian coffee in mocha coffee, but represent three meanings. Today's Yemeni mocha (Yemen Mocha) is no different from its ancestors more than a thousand years ago, and it is the most advanced traditional hand-dried bean-although it varies in size and contains a lot of impurities in raw beans. The two most common producing areas are Mattari and Sanani; Matali beans have more texture, chocolate and sour taste, while Shanani beans are more balanced and fragrant. Generally speaking, the average size of mocha beans is small, with the wild and spicy smell of ginger, bright and unique taste, pleasant fruit acidity, and rich wine-like texture, no wonder it is known as the Bordeaux wine in coffee. In mixed coffee, mocha usually plays the role of high-pitched voice, responsible for stimulating and improving flavor.

[Ethiopia] the highlands of Ethiopia are the birthplace of coffee. The traditional drying method is still used to produce mocha-Hara beans (Harrar,Harari,Harer or Harar) at an altitude of about 2,000 meters near Harrar in the east. Hara has a medium texture with a fruit wine-like flavor, and a good Hara is as wild as the best Yemenmoka. Dried beans from other regions, such as Gimbi or Ghimbi, Jima,Jimma or Djimah and Sidamo, are equally wild and wine-like, but not so rich and a little rough. The water-washed mocha from Jinbi in the west has the same sour wine as Hara, but it is packaged with a richer and balanced feel and a thicker texture. As for water-washed beans from the south, such as Sidamo and Gemma, they keep less sour wine and replace them with more gentle and delicate flavours of lemon and flowers. The best is produced in a high, narrow area of Sidamone, called Yirgacheffe, whose rich taste brushes the taste buds and leaves an endless aftertaste, while the slightly sour taste is similar to Sumatra, swimming in a rich texture; in addition, it adds a unique soft floral fragrance, which is really the only coffee in the world.

[Kenya] Coffee from Kenya is produced near the Kenyan Mountains in the central part of the country, sometimes with the name Nairobi, the capital, to guarantee its quality. Here beans are graded by size, the largest is AA, followed by An and B, and so on, which has nothing to do with the origin, so the quality and characteristics of the same AA beans may be quite different. With the exception of dry mochas in Yemen and Ethiopia, most coffee on the African continent is washed. Due to the support of the state, Kenya's average standard of washed Arabica beans is very high and is handled very carefully. Good Kenya beans not only have the same strong sour wine as mocha, irritating both sides of the tongue, it even has the rich texture that mocha lacks, and it can best brew a balanced drink in African coffee.

[Tanzania (Tanzania)] most of the Tanzanian beans grow in the Mr. Kilimanjaro and Mt mountains near the northern Kenyan border. The Meru area, often called "Clemangaro", is occasionally named after the distribution center Moshi or Arusha. In addition, on the southern side of the border, a little washed Arabica beans are produced, named after the nearby big city Mbeya or the distribution center Pare. The way of grading is similar to that of Kenya, distinguishing sizes by the English alphabet. Most Tanzanian beans have typical African bean characteristics. The better Clemencaro, similar to ordinary Kenya, has a strong texture, is usually milder acidic than Kenya, and evenly stimulates the taste buds in the middle and sides of the back of the tongue. It tastes a bit like tomato or soda. As for southern beans, they are similar to secondary water-washed mochas, with soft and ingratiating weak acidity, round taste, and medium texture. Beans from neighboring Malawi also have the same quality as Tanzanian beans.

[Uganda (Uganda)] on the western slope of the Egon Mountains (Mr. Elgon) near the Kenyan border in the east, a very good Arabica bean, called Bugisu or Bugishu, is produced, which is similar to Kenya in flavor but thinner in texture.

[Zimbabwe (Zimbabwe)] Zimbabwe is also a typical East African bean, good Zimbabwe has a medium texture, but its strong acidity and fruit wine can be compared with Kenya, with a hint of black pepper. The finest Zimbabwe beans are produced in the eastern part of the country near Mozambique. Classified by size, "053" is the most advanced.

4. Oceania in southern Asia

[India (India)] more than 80% of India's coffee is grown in the southern province of Karnataka, which is often sold under the old name "Mysore". The best Myso beans are thought to be Sumatra drunk by the poor and taste as rich and sweet as secondary Sumatra, but at a lower price. Another kind of "rainy season" (Monsooned Malabar) coffee is exposed to the wet monsoon for several weeks, which not only yellowes the beans and reduces the acidity, but also gives the coffee a mature alcohol peculiar to "old Sumatra". It is also suitable for blending comprehensive products.

[Indonesia (Indonesia)] in contrast to the wine-like taste of Sumatra and East Africa, Indonesian and New Guinea beans show a different flavor, with a sticky texture, sour taste buried in a complex taste, dark and intense smell of herbs or wild mushrooms, and a sweet finish deep in the throat for three days. They can play the role of bass in the mix. Many people believe that Mandheling and Ankola, produced in the mountains near Padang in west-central Sumatra, are among the richest textured coffees in the world, of which Manning is more famous and Lindong is the most acclaimed. These beans are semi-washed, that is, they are dried and then washed off with hot water, which makes the beans have the charming earthy smell of dried beans while maintaining neat quality. Aged Sumatra (Aged Sumatra) is a specially treated bean. Raw beans have been stored in the place of origin for three to more than ten years before they are put on the market, which reduces its acidity, reduces its aroma, and makes its taste more round, with a thick texture similar to syrup, thick but not abundant, which can be said to be Pu'er tea in coffee. In the northwestern tip of Sumatra, there is also a kind of washed coffee called Gayo mountain, which is a group of variant trees. It is cleaner and fresher than mantrin and has a clear smell of herbs.

[Sulawesi, Celebes) the old name of Sulawesi is Celebes, and the most common famous coffee is Toraja, which is produced in the center of the island. Toraya is very similar to the first-class Sumatra, except that the texture is slightly less rich, acidity and brightness are also slightly higher, as for the famous wild mushroom flavor and meticulous herbal flavor of Indonesian coffee.

[Java] in the early 1970s, Java cut down Arabica trees introduced by most Dutch and planted Robbosa beans instead. Java coffee has since become greasy, plain, and has a strong smell of wheat and tea. Of the few remaining Arabica estates, Djampit is the most famous. These beans are similar to other Indonesian beans, but they are more sour and less textured.

[new Guinea (New Guinea)] marks New Guinea coffee from Papua New Guinea (Papua New Guinea) in the eastern half of the island. The New Guinea bean is also an Indonesian coffee, but it is not as thick as Sumatra, nor the top Celebes sour and fragrant. It is comfortable and smooth, with pleasant acidity and sweetness, and sometimes reminiscent of beef noodles. All beans are carefully treated washed beans, the thickest of the washed Arabica beans, and can be located between Indonesian and Central American coffee. Whether it is used to mix Espresso or general comprehensive products, it can make up for the deficiency of sour coffee.

[Hawaii] Kona coffee from Hawaii is grown on the slope of Mount Mauna Loa on the southwest coast of the island of Hawaii. In terms of flavor, the beans are closer to Central American coffee than Indonesian coffee. Its average quality is very high, carefully handled, medium texture, good sour taste, very rich flavor, and the fresh coffee is extremely fragrant. If you think Indonesian coffee is too thick, African coffee is too sour, and Central and South American coffee is too bright, then "but that" may be suitable for you. Because of Hawaii's high wages and many tourists, the coffee is so expensive that it is even sold as "Kona Blend" (no more than 5% of the beans). In recent years, neighboring islands such as Maui, Kauai and Molokai have also begun to grow coffee commercially.

[Taiwan (Taiwan)] Taiwan is located in the subtropics, with mountains and obvious rainy seasons, which is a good growing environment for coffee, but since the British introduced coffee trees during Guang Xu's years, the planting scale has not been large. At present, there are still small-scale plantations. There are Huisun Forest Farm in Nantou Mountain area (more than 1,000 meters above sea level), Hebao Mountain in Yunlin Ancient Keng (294 meters above sea level), Kenting Park (above Arabica species), Department of Horticulture of National Taiwan University, Chiayi Agricultural Experimental Institute (above Liberia species) and Provincial Forestry Experimental Institute Heng the Spring Equinox (both). The coffee bean flavor of Hebao Mountain is similar to that of Central and South American beans, with a soft sour taste and good texture, and the taste is balanced, while the coffee beans of Huisun Forest Farm are said to be weak in acidity.

Source:

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