Australian Coffee Island Coffee Development of Foreign Coffee Coffee Raw Bean Merchant Coffee with beans

Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

Australia is both a mainland and an island, so its coffee is not easy to classify. Australian coffee has the characteristics of mild taste and long growth period, but it does not have the unique sour flavor of "island coffee", and its flavor is more inclined to the sweetness of "continental coffee". Coffee cultivation in Australia began in 1880. In 1926, because of poor quality, many coffee farmers gave up coffee cultivation because it was unprofitable. It was not until the early 1980s that the Australian coffee industry revived because of the rise of Queensland coffee popularity.

Australian boutique cultivation ranges from Nimbin and Lismore in New South Wales to Cape York in Queensland. Australia's large coffee plantations, generally located on the Atherton Plateau, adopt a fully automated planting model, while small plantations tend to use traditional artificial planting patterns.

When the coffee industry began to revive in Australia in the 1980s, although the quality and popularity of Australian coffee had been greatly improved, the output of both local and imported varieties in Australia was disappointing. Today, most of Australia's coffee is for its own market, with a small proportion of exports. Although the Australian authorities' Department of basic Industries (QDPI) has never stopped improving the disadvantage of low domestic coffee production capacity, the continuous introduction of foreign coffee varieties has damaged the characteristic quality of Australian coffee to a certain extent.

In the past 10 years, Australian coffee began to appear frequently in the boutique coffee competition between Europe and the United States, and achieved good results, which also greatly improved the reputation and development of Australian coffee. The vigorous development of the global boutique coffee market in recent years has also provided a broad overseas market for Australian coffee. These factors do make Australian coffee get rid of nearly a century of silence and slowly revive.