What are the characteristics of Latin American coffee, African coffee and Asian coffee? China Coffee Network

1 Latin America

[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 Yauco Selecto, are the best example of Caribbean beans. They are rich in texture, balanced in taste, gentle but complex and deep. 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.

2 Arab East Africa

[Yemen (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 (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 (Kenya)]

Kenyan coffee is produced near the Kenyan Mountains in the central part of the country and is sometimes guaranteed in the name of the capital, Nairobi. 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 are grown in Mr. Kilimanjaro and Mt, 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 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 texture is medium, but its strong acidity and fruit wine can be compared with Kenya, but also with a hint of black pepper spicy taste. The finest Zimbabwe beans are produced in the eastern part of the country near Mozambique. Classified by size, "053" is the most advanced.

3 Southern Asia Oceania

[India (India)]

More than 80% of India's coffee is grown in the southern province of Karnataka, which is often sold under the province's 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, beans from Indonesia and New Guinea show a different flavor, with a sticky texture, sour taste buried in a complex taste, a dark smell of herbs or wild mushrooms, and a sweet finish that goes deep into 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)]

Sulawesi's old name 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 of the Dutch and planted Robota beans instead. From then on, Java coffee became greasy, plain and had 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)]

The coffee marked New Guinea comes 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 (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, the territory is mountainous, and there is an obvious rainy season, so it 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.