Have a comprehensive understanding of coffee

I. the legend of coffee

The first person to discover coffee: a shepherd in Ethiopia, in the fifth and sixth centuries AD.

It is said that Niankadi, a shepherd with talent as a poet, herded sheep on the mountain paths of the Ethiopian plateau every day. He liked to drive the sheep home with a shrill flute, but one day the flute sounded again and there was no sign of the sheep. He looked everywhere. It was found that the sheep ran around excitedly after eating the red fruit on a kind of shrub, and began to worry that the sheep would die after eating something poisonous, but after a few hours the sheep quieted down and returned to their original state. Later, after Kadi also tried the red fruit, he was very excited and weary. He told this story to his father and the monks in the nearby monastery. After the monks ate it, the boring and long nights of waiting stopped dozing. So it spread, and later became a cultural part of Christian monks and even Ethiopia, and gradually spread all over the world.

Coffee enters Asia

The Arabs failed to spread coffee in Asia, but the Dutch did! In the process of colonization, they grew coffee in Malaba, India, and brought it to Batavia in what is now Java, Indonesia, in 1699. The Dutch colonies once became the main supplier of coffee in Europe. At present, Indonesia is the fourth largest coffee exporter in the world.

Coffee enters Europe

Venice merchants first brought coffee to Europe in 1615. By 1683, Europe's first coffee shop opened in Venice, and the most famous was the Floran Cafe, which opened in St. Mark's Square in 1720 and is still doing brisk business today. It is worth mentioning that London Lloyd, the world's largest insurer, started as a coffee shop.

Coffee enters America

Coffee became popular in South America as a fashionable drink in 1668, followed by coffee houses in New York, Philadelphia, Boston and other North American cities. The Boston Tea Party case of 1773 was planned in a coffee shop called Green Dragon. Today, both the New York Stock Exchange and the Bank of New York in the famous Wall Street financial district start in coffee shops. Coffee was first grown in America in the 1820s, and it was the Dutch who first spread coffee to Central and South America. Coffee spread from the Dutch colonies to French Guiana and Brazil, and then by the British to Jamaica. By 1925, growing coffee had become a tradition in Central and South America. In the same year, Hawaii also began to grow coffee, which is the only coffee producer in the United States, and Hawaiian coffee is one of the best coffee in the world.

Coffee enters China

According to historical records, coffee was first planted in Taiwan in 1884, which opened the prelude to the development of coffee in China. The earliest coffee cultivation in the mainland began in Yunnan, when a French missionary brought the first coffee seedlings to Binchuan County in Yunnan Province at the beginning of the 20th century. In the following nearly a hundred years, coffee was only "dotted" in the vast territory of China. However, in recent years, the development of coffee cultivation and consumption in China has attracted more and more attention of the world. Maxwell, Nestle, Colombia and other international coffee companies have set up branches or factories in China to provide better varieties and prices for the Chinese market.

2. Distribution of coffee

Global Coffee producing area

Central America and India Ruby Spartacus Costa Rica Cuba

Dominican Republic El Salvador Guadeloupe Guatemala

Haiti, Honduras, Jamaica, Martinique.

Mexico, Nicaragua, Panama, Puerto Rico

South America

Bolivia Brazil Ecuador Colombia

Peru Galapagos Islands Suriname Venezuela

Africa

Angola, Burundi, Cameroon, Ethiopia.

Ivory Coast, Kenya, Madagascar, Mozambique

Democratic Republic of Sao Tome and Principe, St. Helena, Rwanda

South Africa, Tanzania, Sudan, Yemen.

Uganda, Zambia, Zaire, Zimbabwe

The fringe of Asia and India

India, Indonesia, Reunion, Philippines

China and Vietnam

Australia and Pacific Rim

Australia, Hawaii, New Caledonia, Papua New Guinea

Tahiti I.

1 Costa Rica

Full particles, ideal acidity, unique and strong fragrance

Tarrazu in Costa Rica is one of the major coffee producing areas in the world. The coffee produced is light and pure in flavor and pleasant in aroma. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Coffee was introduced into Costa Rica from Cuba in 1729 and today its coffee industry is one of the most well-organized industries in the world with a yield of 1700 kg per hectare. Costa Rica, with a population of only 3.5 million, has 400 million coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica has also benefited from the establishment of the Central American Institute for Agricultural Research (Turrialba of the Central American Agricultural Research Institute, referred to as IAAC) in Tarasu, which is an important international research centre.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

In Costa Rica, people unload coffee fruits from ox carts

Located in the south of the country's capital, San Jos é, Tarasu is one of the most valued coffee growers in the country. La Minita Tarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called La Minita, which is owned by the last three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But Tarasu Latin America coffee is grown without artificial fertilizers or insecticides, and its harvesting and selection are done by hand, in order to avoid some damage to coffee beans caused by air spray selection.

Other coffees worth mentioning are Juan Vinas,PR, H.Tournon, Windmill,SHB, Monte bello and Ssnta Rosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the Poas Volcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world.

The country's coffee industry, originally controlled by the Costa Rican coffee industry company Instituto del Caf é de Costa Rica (ICAFE), has been taken over by the official Coffee Committee (Oficina del Caf é). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

2 Cuba

It would be a pity if this country, which produces cigars, does not have good coffee to match it.

The best coffee in Cuba (Cuba) is Turquino or Extra Turquino. Tujino is a coffee grade, not a place name, just like Blue Mountain. This coffee has a pure flavor and moderate granules, and because it is grown at lower elevations, its acidity is lower than that of many coffees grown in Central America.

If not affected by the political climate, there is no doubt that Cuba will become an important supplier of coffee to the United States and Japan.

3 Dominican Republic

Delicious, sweet, full-grained coffee

The Republic of Dominica (Dominican Republic) is adjacent to Haiti, and both own the island of Hispaniola (Hispaniola). Like its neighbours, the Dominican Republic had a history of revolution and poverty, but now it has democratic elections and the country is relatively stable. Coffee was grown in the Dominican Republic in the early 18th century and is best produced in the Barahona region of the southwest, but Juncalito and Ocoa also produce a fine coffee, Santo Domingo coffee, which is characterized by freshness and elegance, fullness, excellent acidity and pleasant aroma, so it is worth it. Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality.

4 El Salvador

In Cuscacbapa in El Salvador, packaged coffee beans are about to be exported to unique, mild-flavored coffee.

El Salvador is one of the small countries in Central America with a dense population. The flavor of its coffee is characterized by excellent balance. Today, this coffee accounts for 40% of the country's exports. 35% of the extra hard beans of the best coffee are exported to Germany from January to March. In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900kg per hectare today.

In addition, the government imposed an additional 15% tariff on exported coffee in 1986, that is, an additional 15% in addition to the existing 30% tax. Taxes, together with unfavorable exchange rates, have greatly reduced the export of coffee and the quality of coffee.

The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agriculture, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (AztecMayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained when the aroma is not too strong.

5 Guadeloupe

Good coffee production is affected by natural disasters

These islands in the Caribbean used to be an important producer of coffee. In 1789, more than 1 million coffee trees on 500 hectares of land produced 4000 tons. Today, only 150 hectares of land is used to grow coffee. This decline can be attributed to the increase in sugar cane and banana production and the destruction of coffee trees by Hurricane Hurricane Ines in 1996. Political reasons include the redistribution of land from 1962 to 1965, which resulted in huge losses in coffee production. Coffee cultivation takes more man-hours and more money than bananas and sugar cane. Guadeloupe used to be the best producer of coffee, but now it is no longer exported. Bonifieur is rated as the best quality coffee in the area, a name that used to be proud of in coffee history.

6 Guatemala

The extra hard coffee beans here are full-grained, delicious and balanced, and the coffee made with them is pure and full-bodied.

Guatemala coffee once enjoyed a reputation as the best quality coffee in the world, but its quality also declined for a time. What is gratifying, however, is that its reputation is gradually being restored.

In 1750, Father Jesuit introduced coffee trees to Guatemala, where the coffee industry was developed by German colonization at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. Here, the slopes of Sierra Madre volcano provide ideal conditions for growing high-quality coffee beans, and coffee growing at high altitudes is full of vitality. Compared with other kinds of coffee, tasters prefer this mixed flavor coffee with spicy flavor. The extra-hard coffee beans here are a rare good coffee with full grains, delicious taste and balanced acidity. In addition, Guatemala has attracted a lot of attention because of its giant coffee beans. The coffee industry, which once boomed the country, still dominates the national economy. Unfortunately, the domestic political situation is not good for coffee growers. High output is usually a sign of a country's overall economic prosperity. However, coffee production in Guatemala has declined relatively, at 700kg per hectare, while that in El Salvador is 900kg per hectare and that in Costa Rica is even more astonishing, at 1700 kg per hectare. The export of Guatemalan coffee is controlled by private companies, but the National Coffee Council (Asociacion Nacional de Cafe) controls other sectors of the coffee industry. At present, some of the best quality coffee from Guatemala is exported to Japan, where each cup of coffee sells for $3 to $4. Most small-scale producers are descended from the Mayans (Mayan), who like to call cups local people. Currently, they are also benefiting from a U.S.-funded project, known locally as The Project, which plans to invest $2.5 million to encourage the opening of small, high-quality coffee plantations. The main areas rich in high-quality coffee in Guatemala are Lake Attilan (Lake Atitlan) and Huehuentenango. The purpose of the project is to help restore the vicious circle of high yield and low quality that has plagued the world coffee industry. For example, Bourbon trees grow taller and produce fewer beans than the new dwarf trees, and although they all belong to Arabica coffee varieties, bourbon trees produce better beans and are more popular with gourmets. The project also hopes to encourage local producers to process their own coffee beans, as most coffee fruits are now sold to middlemen, and if coffee processing can be done in local factories, its value and even quality may be improved.

Coffee trees on the coast of Guatemala

Antigua (Antigua) is also a famous producer of coffee. Antigua coffee is produced in Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffees. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee.

Other coffee producers include San Marco, Oriente & Coban, Palcya, Mataquescuintia and La Uman in Zacapa. The establishment of the Special Coffee Association means that the Government of Guatemala has begun to pay attention to high-quality coffee, and the efforts made for it will soon bear fruit.

7 Haiti

High-quality coffee from a land with political troubles, Haitian coffee is full-grained, rich in flavor, medium to low acidity and mild in taste.

Despite well-known problems and fluctuating coffee quality, Haiti (Haiti) is still trying to produce some high-quality coffee. Most of the coffee produced in Haiti is grown in a purely natural state, which is not intentional but the result of material shortages because farmers are too poor to buy fungicides, insecticides and fertilizers. The main coffee-growing area in Haiti is in the north of the country. Compared with other countries, Haitian coffee has more brands, grades and varieties. In Japan, Haitian coffee is mixed with Jamaican Blue Mountain Coffee, which makes Blue Mountain Coffee more intense.

8 Honduras

Overall, Honduran coffee has a good reputation and is suitable for mixed coffee.

Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee.

Like other places, the coffee grade in Honduras depends on altitude: coffee grown at 700 to 1000 meters above sea level is medium, coffee grown at 1000 to 1500 meters above sea level is superior, and coffee grown at 1500 to 2000 meters above sea level is superior. After the frost in Brazil in 1975, coffee production in Honduras increased significantly, from 500000 bags to 1.8 million bags in 20 years.

Coffee rust (Rust) is a great harm to coffee in the country, especially in the eastern part of the country, where rust is more serious, and drug sprays used to treat this disease have played an important role in increasing coffee production. All coffee in Honduras is exported by individual transporters, mostly to the United States and Germany.

9 Jamaica

Is Jamaican Blue Mountain Coffee the best coffee in the world?

Almost everyone who has heard of Jamaica Blue Mountain Coffee knows that it is the most expensive coffee in the world, but not everyone knows why. Like Rolls-Royce cars and Stradivari violins (Stradivarius Violin), when something gains the reputation of "the best in the world", that reputation tends to make it its own identity and become an eternal myth.

The best Blue Mountain Coffee is undoubtedly one of the best coffees available. Although the price can guarantee the supply of Blue Mountain coffee, it does not guarantee the best flavor of the coffee. It is also worth noting that the coffee is more expensive to drink than it looks. In order to taste its best flavor, you must put in more coffee beans than when drinking other coffee, otherwise the flavor will not live up to its name, so the real cost of reflecting the flavor is that it has to add 10% to 15% more coffee beans than the coffee whose price is second only to it. It is said that the real Blue Mountain coffee is made from the best local raw coffee beans, which is the pleasure of tasters. Its flavor is rich, balanced, fruity and sour, and can meet people's various needs. In addition, the flavor of high-quality fresh Blue Mountain coffee is particularly long-lasting, as drinkers say-endless aftertaste.

It is necessary to take a closer look at the myth of Blue Mountain Coffee, because the image of the past is often inconsistent with the reality of today. In 1725, Sir Sir Nicholas Lawes brought the first Blue Mountain Coffee species from Martinique to Jamaica and planted them in the St.Andrew area. Today, St. Andrew is still one of the three major producing areas of Blue Mountain Coffee, while the other two are Portland and St..Thomas. In eight years, Jamaica exported more than 375 tons of pure coffee. In 1932, coffee production reached its peak and more than 15000 tons of coffee was harvested.

But by 1948, the quality of coffee had declined and Canadian buyers refused to renew their contracts, so the Jamaican government set up the Coffee Industry Committee to save the fate of top coffee. By 1969, the situation had improved because the use of Japanese loans had improved the quality of production, thus ensuring the market. Even in 1969, Japanese coffee drinkers were willing to pay insurance for the coffee, but now it has reached the point of fanaticism.

By 1981, about 1500 hectares of land in Jamaica had been reclaimed for coffee cultivation, followed by investment in another 6000 hectares of coffee land. In fact, today's Blue Mountain area is a small area with a planting area of only 6000 hectares, and not all coffee marked "Blue Mountain" can be grown there. Another 12000 hectares of land is used to grow two other types of coffee (non-Blue Mountain Coffee): Alpine Top Coffee (High Mountain Supreme) and Jamaican Coffee (Prime Washed Jamaican).

Jamaica Blue Mountain New Coffee beans

The real Blue Mountain Coffee is one of the most advantageous coffee growing conditions in the world. The weather, geological structure and topography of Jamaica provide a unique ideal place. The ridge across Jamaica extends to the eastern part of the island, with the Blue Mountains rising to more than 2100 meters. The cool weather, foggy weather and frequent rainfall reconcile the rich land of Rain Water. Here people use mixed planting to grow coffee trees next to banana and avocado trees on terraces. Some small estates also grow Blue Mountain Coffee, such as Wallenford Estate, Silver Hill Estate and Atlanta Estate in J.Martinez. Even the largest landowners in the region are small-scale growers by international standards, many of whom are small landowners whose families have been working on the land for two centuries. The coffee industry in Jamaica faces a series of problems, such as the impact of hurricanes, the increase in labor costs and the difficulty of mechanizing terraces. It is difficult to rationalize planting on many small estates and farms.

However, Blue Mountain Coffee is one of those coffee retailers that value credibility to stock some coffee no matter what. A leading British retailer said: regardless of the price, he will continue to sell Blue Mountain coffee all year round because he has many customers who only recognize "Blue Mountain".

Now, 90% of the post-harvest Blue Mountain coffee is bought by the Japanese. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan, 75 tons to the United States and 59 tons to Britain. Now that the rest of the world can only get 10% of the output of Blue Mountain coffee, regardless of the price, blue mountain coffee is always in short supply. In the UK, Langford Brothers Brothers has been the only supplier for many years. Later, the Edmunds Group (Edmonds Group) also received supplies from Jamaica's Salda Food Company (Salda Foods).

Langford Brothers Brothers is a licensed Jamaican Blue Mountain Coffee brand.

The difference in transportation between Blue Mountain Coffee and other coffee is that it is transported in barrels with a capacity of 70 kilograms, a replica of Bonifieur barrels produced in Guadeloupe in the last century. The barrel was originally used to carry flour shipped from the United Kingdom to Jamaica, usually with a trademark and the name of the manufacturer. The Coffee Industry Council issues certificates for all authentic Jamaican coffee and bears a stamp of approval before export.

The Jamaican government used to insist that all Blue Mountain coffee is roasted in Jamaica to ensure that the quality remains the same. In fact, baking is a fine art, and it takes experience, training and expensive equipment to do a good job. From the consumer's point of view, coffee beans should be obtained and drunk immediately after baking. Coffee roasting in Jamaica is unlikely to meet this requirement. Now, raw coffee beans from Jamaica can be exported.

10 Martinique Island

The cradle of American coffee

Martinique is a small island and the birthplace of coffee in Central America, but it produces very little coffee today. The first coffee tree in the Western Hemisphere was brought from France by Gabriel Mathieu de Clieu in the early 1820s. In his early years, Dirkley was a naval officer in Martinique. He brought back a coffee tree and planted it in Prechear. The first harvest was in 1726. Coffee was then introduced from Martinique to Haiti, the Dominican Republic and Guadeloupe. According to records, there were 18791680 coffee trees in Martinique in 1777.

The coffee trees on Martinique have witnessed the growth and destruction of an industry. Today, the island mainly exports bananas, sugar cane and pineapples.

11 Mexico

Coffee from the world's fourth largest coffee producer is slippery and fragrant

Mexico, the fourth largest coffee producer in the world, produces about 5 million bags of coffee a year. Most of its coffee is produced by nearly 100000 small farmers, and large estates that once manipulated the coffee industry are rare. The yield of Mexican coffee is about 630 kg per hectare. Later, the Mexican Coffee Association (Instituto Mexicano del Caf é, or Inmecafe) took control of the coffee industry. The Coffee Association controls both coffee cultivation and the market for coffee beans that can be exported since November. The association provides farmers with minimum purchase prices, technical advice and other assistance. However, since 1991, the Coffee Association's activities have been reduced and its functions are likely to be further weakened.

The collapse of the coffee agreement (Coffee Agreement) and the disappearance of price support have actually helped some producers by forcing them to develop their own brands and gain closer ties with foreign markets, while the NAFTA agreement between Canada, the United States and Mexico will further help Mexican products export to North America.

Some people think that the best giant coffee beans are made in Mexico rather than Guatemala, but the supply and quality of coffee beans in both places can vary. The coffee beans, known as Maragogype, are large-grained and produce coffee that is smooth, mellow and fragrant. The poverty of farmers has caused most coffee to grow under natural conditions, that is, without the use of chemicals such as insecticides or fertilizers.

Farmers on coffee plantations in Rome, Mexico

The best coffee producer in Mexico is Chiapas in the south of the country, where coffee varieties including Tapanchula and Huixtla are grown. The Oaxaca region also produces high-quality coffee beans, of which the Pluma Coixtepec coffee beans, which are grown in natural conditions, are the best. The Oaxaca region also produces Altura Orisaba (Altura Orizaba) coffee and Altura Vatusco (Altura Huatusco) coffee. The Altura Coata Paike (Altura Coatapec) region produces Veracruz (Veracruz) coffee. The best giant coffee beans in Mexico are Liquidambar MS coffee beans.

12 Nicaragua

The excellent Nicaraguan coffee is among the highest in the world, it is mild and delicious, moderate granule, very fragrant.

In many countries, coffee production has been seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of indecision followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990.

Now the government has opened up the coffee industry and private owners have taken control of the market. The best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega and Nuevo Segovia in Matagalpa. The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (Central Estrictamendte Altura) coffee, which has moderate acidity, delicious aroma and is very lovable. Coffee beans of poor quality are widely used to mix coffee.

13 Panama

The coffee grown in the highland is absolutely high quality, but the plantation coffee is not yet on the market.

Panama coffee is smooth, light and sour, and its high-quality coffee beans are pure and distinctive. The first batch of coffee exported each year is shipped in November, and almost all high-quality coffee beans are shipped to France and Finland.

The finest coffee is grown in the north of the country, near Costa Rica and the Pacific Ocean. The Boquet district of Chiriqui province is famous for its coffee, while other regions include David, Remacimeinto, Bugaba and Tole.

Caf é Volcan Baru, recognized by critics, is of excellent quality, producing 2000 bags in 1994, accounting for 1 per cent of the country's total output.

14 Puerto Rico

Yaocote's choice of coffee is the best in the world.

In 1736, coffee trees were introduced from Martinique to Puertp Rico. Most of the early coffee was grown by immigrants from Corsica. By 1896, Puerto Rico was the sixth largest exporter of coffee in the world, with most coffee shipped to France, Italy, Spain and Cuba. Coffee farms flourished in the 19th century, but the rise of sugarcane and drug farming as well as the impact of hurricanes and wars made the coffee industry lag behind and is now recovering.

Puerto Rico has a low-wage system, with a per capita hourly wage of $4.20 in 1991. Still, manual workers earn more than workers in many other coffee-producing countries, as long as Hawaii and Jamaica are on a par. Another problem facing the Puerto Rican coffee industry is that Puerto Ricans have better employment prospects because of their relatively high cultural quality in the Caribbean.

Today, Puerto Rican gourmet coffee has been exported to the United States, France and Japan. Coffee in this country is generally carefully cultivated, with pure taste, aroma and heavy granules, among which the best is among the world's famous brands. The best coffee is Yauco Selecto, which means "Selecto". Grand Lares Yauco is produced in the southwest of the island, while Lars coffee is produced in the south-central part of the island.

Gourmet coffee from Puerto Rico

Yaocote's choice of coffee, which is grown only on three farms in the southwest of the island, is fragrant and has a long aftertaste. This kind of coffee is very expensive and its flavor is comparable to that of any other coffee variety in the world. In the Yauco area, the coffee is owned and operated by local planters. The mountain climate here is mild, the plants have a long mature period (from October to February), and the soil is of high quality clay. Some old varieties of Arabica coffee beans are grown here, although the yield is lower than other varieties, but generally of high quality. People here have been using an ecological and intensive planting method, using only some low-toxic fertilizers and chemicals, and taking mixed crop planting measures to make the soil more fertile. When it comes time to pick coffee beans, people walk back and forth between coffee trees, picking only fully ripe coffee beans, and then wash them in a roller device for 48 hours.

Yaocote chose coffee beans to be preserved in shells before they were shipped, and the skins were not removed until the order was shipped to ensure the best freshness of the coffee. Relevant U.S. government staff, such as FDA and USEA, will also be present when the goods are submitted, and they work to monitor producers' compliance with federal regulations. There are also staff from the local evaluation board, who take 1 bag out of every 50 bags as samples and use international gauges to evaluate their quality.

Escoquito? Jaime Fortu Fortuno, the president of Escogido Yauco's agency, pays silent attention to all this work, even the smallest details, every year. Fortuno is an investment banker who graduated from Harvard Business School. He was determined to seize every opportunity to open up a top coffee market in Puerto Rico. He expects a maximum annual output of 3000 bags of 45kg each, less than 1 per cent of the island's total coffee production.

Yaocote selected is a fascinating coffee, it has a complete flavor, no bitterness, rich nutrition, rich fruit, and is worth tasting. Even Thales in Harrogate, UK, has imported 50 bags of Yaoke specialty coffee.

South America

15 Bolivia

From serving as a garden hedge to coffee grown exclusively on the manor

In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was badly damaged by the great frost in 1957, while Bolivia (Bolivia) benefited and developed rapidly.

Bolivian coffee is grown at an altitude of 180,670 meters above sea level, and the Arabic washed coffee beans are exported to Germany and Sweden, which are not the best today and have a bitter taste.

16 Brazil

Low acidity, moderately roasted coffee beans from the World Coffee Center

Brazil is vividly compared to the "giant" and "monarch" of the coffee world. There are about 3.97 billion coffee trees there, and small farmers now grow 75% of the country's coffee. The number of coffee producers in Brazil is twice or even three times that of Colombia, the second largest coffee producer in the world.

Coffee nursery in Brazil

Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world's coffee, especially on coffee prices, is significant. For example, two frost disasters in 1994 caused a sharp rise in global coffee prices.

Coffee nursery in Brazil

Since the introduction of coffee trees from French Guiana (Guyana) in 1720, coffee production has gradually become a science. Before 1990, the Brazilian government carried out strict monitoring of the coffee industry, with both strict intervention and price protection measures, and the state has been implementing minimum price protection measures for farmers, resulting in coffee overproduction. Before World War II, the remaining stock reached 78 million bags, which had to be burned by fire or thrown into the water to destroy.

Since the opening of the free market in 1990, the original Brazilian Coffee Authority (IBC) has been replaced by the National Economic Association, the country's non-investment administrative body, which pursues a policy of non-intervention and allows producers to negotiate directly with exporters. The business activities of exporters are supervised by the government legislation, and the relevant departments register legitimate exporters.

Coffee Warehouse in Brazil

As there are so many kinds of Brazilian coffee in Brazil, you can't just use the word "Brazilian coffee" to include it. Like other Arabica coffee, Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98 per cent of national production: Parana, Sao Paulo, Minas Gerais and Espirito Santo, with the southern state producing the most, accounting for 50 per cent of total production.

Although coffee is diverse, Brazilian coffee is suitable for the taste of the public. For example, coffee produced in the northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe.

Another kind of coffee that is interesting and worth looking for is washed Bahia coffee. This kind of coffee is not easy to find because Brazil is the world's largest consumer of coffee after the United States, and many of the best coffee can only be found in its domestic market.

In Brazil, the largest producer is Robbins. This kind of coffee is sold in the supermarket. Brazil Robester

Coffee Warehouse in Brazil

Coffee is sold under the name Conillon and accounts for 15 per cent of total production.

Old bourbon coffee is grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. Old varieties of bourbon coffee grown on these estates, such as Capin Branco and Vista Allegre, are also sold on the market. Although they come from the same area, these coffees have their own characteristics. Cappinblanco coffee is smoother than Vesta Allegre coffee, while Vesta Allegre coffee is strong and black, both of which have lower acidity. However, like all Brazilian coffee, they are most suitable for drinking when they are fresh and tender, because the older they are, the more acidic they are. These coffee growers have organized themselves into the Brazilian Special Coffee Association (the Speciality Coffee Association of Brazil).

17 Ecuador

Probably the highest Arabica coffee grower in the world.

The Arabian Coffee Tree was first introduced to Ecuador (Ecuador) in 1952 and its coffee is of good quality, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class according to quality (No. 1) and Extra Superior. They are mainly exported to the Nordic countries of Scandinavia.

The main problem facing coffee producers is their efforts to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique aroma.

Ecuador is one of the few countries in South America that produces both Arabica coffee and Robbins coffee. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (Chanchamgo Valley). The Andes are divided into two mountains, extending from south to north to central Ecuador.

18 Colombia

The world's largest producer of high-quality coffee, traditional deep-roasted coffee has a strong and memorable taste.

Coffee was first introduced to Colombia in 1808 when it was brought by a priest from the French Antilles via Venezuela. Today, the country is the second largest producer after Brazil, with an annual output of 13 million bags of 60 kg each, while Brazil produces 22 million bags. The status of coffee in Colombia is illustrated by the fact that all vehicles entering the country must be sprayed and sterilized so as not to inadvertently cause disease and damage coffee trees.

Colombian coffee is one of the few original coffee sold in the world under the name of the country. In terms of quality, it has won praise unmatched by other coffee. The country is the world's largest exporter of Arabica coffee beans, while Robbins coffee is rarely grown. It is also the world's largest exporter of washed coffee beans (Washed beans). Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

The country's coffee-producing areas are located in the foothills of the Andes, where the climate is mild and the air is humid. Colombia has three Cordilleras mountains (sub-mountain system) running north and south, right into the Andes. Coffee is grown along the highlands of these mountains. The mountain steps provide a diverse climate, which means that the whole year is the harvest season, with different kinds of coffee ripening at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. There are about 2.7 billion coffee trees in Colombia, 66 per cent of which are planted in modern plantations and the rest on small, traditionally run farms.

In the early 1960s, coffee production was about 600kg per hectare. Now it has risen to about 900kg, and some farms can reach 2500 kg. However, quality assurance is a top priority for the coffee industry. Colombia established the National Coffee Management Association (Federacion Nacional de Cafeteros, or FNC) in 1927, which is responsible for quality supervision. Although the association is a private company, it acts on behalf of the government. In addition to organizing the industry, the association is also responsible for raising funds in a bumper harvest year. Coffee prices have tended to fall over the past few years, and the association has almost exhausted its reserves. The National Coffee Management Association is also responsible for health care, education, road construction, hiring planting technicians, conducting investigations, monitoring product quality, directly handling 50 per cent of total exports, and employing marketing personnel. Like Kenya's National Coffee Management Association, it is a model of coffee organization.

High quality coffee from Colombia

Colombian coffee farmers can sell all their products to the Coffee Management Association at an official low price, or to exporters, who may offer a higher price or no bid at all. In fact, the Coffee Management Association (FNC) controls exports to Europe, while coffee to the United States is mainly exported through private exporters. However, all exports are subject to the lowest export price.

Colombia is fortunate to have Atlantic and Pacific ports, which helps to reduce the cost of transporting coffee, which is the only country in South America. The main production areas of Colombia are in the central and eastern mountains. The most important plantations along the central mountains are located in Medellin, Armenia and Manizales, where coffee is of the best quality and high price, characterized by full grains, rich nutrients, rich aromas and moderate acidity. These three regions are referred to as MAM (the initials of the major cities of the three regions). Most of Colombia's top coffee for export comes from MAM. Along the eastern mountains, the two best areas are around Bogot á and north around Bucaramanga. Bogota coffee is less acidic than Medellin coffee, but the two are of the same quality.

Picking coffee fruits during the harvest season in Colombia coffee breeding beds in Colombia

German imports account for 25 per cent of Colombia's total exports, reflecting the country's excellent quality. The coffee grade is divided into top grade (Supremo), excellent grade (Excelso) and top grade (UGQ, Unusual Good Quality). Klauss coffee in the excellent grade is exported to Germany and Europa coffee is exported to Nordic countries. Excellent grade coffee and top coffee can be bought in most coffee shops. The difference between the two professional regulations is that the coffee beans used in top coffee are larger, and the raw materials are taken from newly harvested coffee beans, so it is easier to ensure the quality of the products. Excellent coffee is usually softer and slightly more acidic than top coffee, but both are aromatic coffee with moderate granules and excellent fruit. Colombian coffee is often described as having a silky taste. Of all the coffees, it has the best balance, soft and smooth taste, and can be drunk at any time.

The thorny question facing Colombian coffee growers is whether to replace bourbon coffee with fast-growing and high-yielding Arabica coffee trees. Some people say that the quality will not be as good as it used to be, but others say that in the place where coffee is most suitable for growth, there will not be much difference in quality.

19 Peru

Coffee is high-quality and balanced and can be used for mixed drinks.

Peru (Peru) is also a big coffee producer. Up to 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers.

Peru has good economic conditions and a stable political situation, thus ensuring the good quality of coffee. However, there are many local problems, in addition to guerrilla warfare and drug trafficking, the emergence of cholera along the coast in the mid-1990s led to a further economic depression, and what is more, the annual inflation rate reached 7000%.

In the mid-1970s, Peruvian coffee production was about 900000 bags a year, and then steadily increased to about 1.3 million bags a year. Although private exporters buy coffee in remote areas through middlemen, the main market is still monopolized by the government. Then came the private Comera de Exportadores de Cafe del Peru, which is committed to improving the quality of coffee. Its primary task is to set standards and eliminate inferior products, thus creating an atmosphere of quality supremacy. This positive move heralds a bright future for the coffee industry. Since then, rising prices have encouraged farmers to actively grow coffee rather than cocoa, the region's traditional cash crop.

Peru's finest coffee is produced in Chanchmayo, Cuzco, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is also difficult to confirm the cultivation of all coffee trees. Coffee grown under natural conditions costs 10% to 20% more than others, and farmers may not have the money to buy chemical fertilizers and pesticides in terms of poverty, but it is really difficult to confirm all the coffee.

The quality of Peruvian coffee is comparable to that of any kind of coffee in Central or South America. The high quality coffee produced by Peru is shipped to Germany for blending and then to Japan and the United States, which also illustrates its high standard of quality.

20 Galapagos Islands

Coffee treasures from the hometown of giant turtles

This kind of coffee is of excellent quality and does not use any chemicals when growing.

Coffee is grown in Saint Crst ó bal. St. Cristobal is a larger island in the Galapagos Islands (Galapagos Islands) and the only one in the archipelago with plenty of fresh water. At an altitude of 410m, there is a small lake called El.Junco, which forms streams along the rocks and volcanic rocks on the southern slope of the island, and mineral-rich fresh water moistens the land of St. Cristobal, keeping the soil moist and fertile.

In 1875, the Ecuadorian native Ma Covos planted about 100 hectares of Arabian bourbon coffee trees at the Hasunda Coffee Garden (Hacienda El Cafetal) in San Cristobal.

As the world coffee industry is moving towards a targeted mass production model, a small and uncertain coffee industry like St. Cristobal is in trouble and may eventually be forced to give up without profit.

In the early 1990s, however, the Gonzalez family bought Hasunda Coffee Park. The localized microclimate caused by the Humboldt current (Humboldt Current), strong equatorial sunlight and sharp temperature changes (43 ℃ at sea level and 10: 16 ℃ at 275m above sea level) provided unique advantages that prompted the Gonzalez family to expand their coffee plantation.

Since then, the area of the coffee plantation has doubled through the reclamation of early land. Because of the unique role of the Galapagos Islands in the course of history, the Government of Ecuador has designated the Galapagos Islands as a national park and no longer allows the land to be reclaimed as new agricultural land. and the introduction and use of chemical fertilizers, pesticides, herbicides and other chemicals are strictly prohibited, so coffee in the Galapagos Islands is recognized as a natural product.

The annual output of this rare coffee is now 500 bags, all of which are second-grade. The Gonzalez family hopes to increase coffee production to 5000 bags in the next few years, 50 per cent of which are first-class.

21 Venezuela

The distinctive manor coffee comes from this oil-rich country.

Oil was once considered to be the main export of Venezuela. Although coffee trees were introduced from Martinique in 1730 and Venezuela, coffee production was almost abandoned at the height of the oil industry. Recently, coffee plantations have begun to recover, with the original planting of Tipica and bourbon coffee trees and new plantations laying the foundation for coffee exports. Currently, most Venezuelan coffee is exported to Russia and Colombia, where it is repackaged. Many small newly rebuilt plantations have also begun to export coffee on their own.

The coffee industry is not very prominent among the many industries in the country. The best coffee producing area in Venezuela is the southwestern state of Tachira. But the name Tazira has been indiscriminately used for coffee beans across the country.

The best coffee names in Venezuela are: Montebello (San Crist ó bal de Tachira) in Tazira, Miramar (Rubio) in Rubio de Tachira, Granija (Timothe) in Merida, Ala Granija in Santa Anna de Tachira (Santa Anna de Tachira) in Tazira. Other premium brands include Maracaibos (the name of the coffee export port), Merida, Trujillo (Trujillo), Santa Filomena and Cucuta.

One of the many plantations in Merida at the foot of the Andes belongs to the Pablo and Pulido families, an ancient farm that has been allowed to downsize. Since taking over the farm in the early 1980s, the Pulido family has harvested coffee from existing bourbon coffee trees and planted new trees to expand the farm.

The area around Caracas, once famous for its coffee, has resumed production. In addition, the Jean and Andres Boulton plantations in the Turgua region also grow Tippica coffee trees.

Venezuelan coffee tastes different from other coffee in Latin America. It is delicious, light and less sour than traditional coffee, which makes it not only blended but also distinctive.

22 Suriname

An important name in the history of coffee

Suriname (Surinam) was the first country in South America to grow coffee, and Norway was once a major importer of coffee products. However, the country's output is very small today, and it is mentioned here only for historical reasons.

Coffee pickers on the road (printmaking)

The Dutch, who settled in Suriname in 1667, introduced coffee trees from Java in the early 18th century. The first coffee trees were given by the mayor of Asmstedan to a Flemish pirate, a Hansback. To be exact, these coffee trees were planted in the then Dutch Guiana area (Dutch Guyana), and a few years later, they were widely planted in the neighboring French Guina area. At that time, there was a French criminal named Mourgues, who was promised that if coffee trees were introduced into French colonies, he would be granted a pardon and the right to enter and leave France freely.

Africa

23 Angola

Used to be a big coffee producer, but now its future is uncertain

In the mid-1970s, Angola (Angola) exported 3.5 million bags of coffee a year, 98 per cent of which was Robbins (probably the best in Africa), but total production fell to 200000 bags in 1990.

The best brands in Angola used to be Ambriz, Amborm and Novo Redondo, all of which are known for their consistent quality. Most of Angola's coffee is exported to the United States, the Netherlands and, of course, Portugal.

24 Burundi

Fragrant, soft-tasting coffee from war-torn areas

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan.

25 Cameroon

Deep-roasted coffee beans suitable for espresso

The cultivation of Arabica coffee trees in Cameroon (Cameroon) began in 1913 as the Blue Mountain Coffee from Jamaica, but the country also produces large quantities of Robbins coffee. The quality and characteristics of Cameroon coffee is similar to that of coffee from South America. The best coffee in the country comes from Bamileke and Bamoun in the northwest. Here, it also grows some giant coffee beans and bean-shaped berry coffee.

Since the late 1980s, coffee production in Cameroon has declined, from 1.8 million bags in 1987 to 1.1 million bags in 1990, while Arabica coffee has dropped from 400000 bags to 200000 bags in the same period. Now, due to the strengthened management of the National Coffee Supervision Bureau (National Coffee Supervisory Agency), the output and quality of coffee may pick up.

26 Ethiopia

The birthplace of coffee-Ethiopia

The coffee tree originated in Ethiopia, which was originally a wild plant here. The name "coffee" comes from the Ethiopian town of "Kaffa". In fact, many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic. Humans may have known how to grow coffee trees as early as the 9th century, but who, how and why is still a mystery. The local legend in Ethiopia is that coffee began to be used by monks to keep a clear head when praying at night.

Today, Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production and a major exporter of Arab coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for.

Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level. Harrar coffee is the highest growing area of all coffee in Ethiopia. Hara coffee can be divided into long coffee beans and short coffee beans, of which long coffee beans are the most popular. It has a soft taste, with wild flavor of wine, and slightly sour taste, unforgettable after drinking. Djimmah Coffee is wild at an altitude of more than 1200 meters and is sold under two brands: Limu Coffee and Babeka Coffee. Other coffee names include Sidamo coffee from central China, which is sold under the brand name Yirgachaffe, and coffee from Lekempti, which has a unique flavor. Jima and Cedamo beans have an unpleasant appearance but a good taste.

One of the rarest Ethiopian coffee beans on the market is Ilgachafi, which is exported to Japan and Europe but is rarely seen in the United States. This is because Dallmeyer, the German coffee roaster owned by Nestl é, has established close ties with the growers of Ilgachafi coffee, thus obtaining the largest single supply of the coffee beans.

The flavor of Ethiopian coffee is difficult to describe. It is neither strong nor sour. Therefore, it is not suitable for deep baking, otherwise it will easily lose its characteristics.

In terms of characteristics, Ethiopian coffee is somewhat similar to the famous mocha coffee. Of course, high-quality Ethiopian coffee can be compared with the best coffee from all over the world, including its considerable price.

Ethiopia has the highest domestic consumption of coffee in Africa. In the countryside, it is often drunk with a vanilla called Health of Adam: the new coffee beans are roasted and mashed with the vanilla, then mixed and drunk in a small teacup, which is often served with pancakes to extract the sweet pepper flavor from the pancakes.

The coffee industry is managed by the Ethiopian Coffee Company (the Ethiopian Coffee Marketing Corporation, or ECMC), which controls 90 per cent of the export market. It is possible that control of Ethiopian coffee companies is about to be relaxed to give greater local power, a move that will benefit the coffee industry as a whole, especially individual businessmen. Ethiopian coffee is sold at daily auctions, mostly exported to Germany, the United States, France and Japan.

27 C ô te d'Ivoire

In terms of quantity, it is one of the largest producers in the world.

C ô te d'Ivoire te d'lvoire has never produced the best quality coffee, and it rarely comes from Arabian coffee trees. In the early 1980s, it was the world's third-largest coffee producer, with an annual output of 5 million bags. Even today, it is still the fifth largest coffee producer in the world, with an annual output of 4.4 million bags. In terms of coffee production, C ô te d'Ivoire is second only to Indonesia (6.8 million bags per year).

In the 1980s Ivorian coffee produced only 250 kilograms per hectare. This is partly due to poverty, but also to the aging of coffee trees. Lack of investment and lack of long-term business plans have also affected coffee production.

Villagers are drying coffee fruits in a small village in C ô te d'Ivoire.

The Government of C ô te d'Ivoire has begun to take positive measures to reverse the situation. The National Coffee Management Committee has been reorganized and streamlined, and some production activities have been transferred to private companies for management. The government provides a minimum price guarantee to farmers who produce high-quality coffee and encourages exporters to buy directly from farmers. Today, 80% of exported coffee has found a market in European Community countries, with the main buyers being France and Italy.

It is worth noting that C ô te d'Ivoire is the main centre of coffee smuggling, with as many as 2600 tons of coffee smuggled between 1993 and 1994, mainly through the neighbouring countries of Mali (Mali) and Guinea (Guinea).

28 Kenya

Rare good coffee-famous for its rich aroma and balanced acidity.

People in the coffee industry all think that Kenyan coffee is one of its favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfying aromas, well-balanced acidity, well-proportioned particles and excellent fruit flavors.

Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya through southern Yemen. But it was not until the early 20th century that the Bourbon Coffee Tree was created by the St. Austen Mission (St). Austin Mission) is introduced.

Kenyan coffee is mostly grown at an altitude of 1500 to 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, people must tour the forest about seven times. Kenyan coffee is grown by small farmers. After they harvest the coffee, they first send the fresh coffee beans to the cooperative cleaning station. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state of coffee beans before peeling). All the coffees are collected together, and growers charge an average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.

The Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class buyers of premium coffee, and no country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first acquired by the Kenya Coffee Commission (coffee Board of Kaeya, or CBK), where they are identified, rated, and then sold at weekly auctions, which are no longer graded. The Kenya Coffee Commission only acts as an agent, collecting coffee samples and distributing them to buyers so that they can determine price and quality. The auction in Nairobi is for private exporters, and the Kenya Coffee Commission pays growers below the market price. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. The fine coffee is shiny, delicious and slightly alcoholic.

Auctions are also organized to meet the needs of dispatchers. This kind of auction usually has a small auction volume (3-6 tons each), with samples with the grower's logo for buyers to enjoy. After the auction, the exporters pack according to different flavors, different qualities and the quantity required by the blenders. This provides a great deal of flexibility for the dispatcher. Quality-conscious Germans and Scandinavians are long-term buyers of Kenyan coffee.

Internationally, the increase in the number of Kenyan coffee is obvious. From 1969 to 1970, 800000 bags were exported, and from 1985 to 1986, exports increased to 2 million bags. Now the yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare.

Even before coffee prices skyrocketed in recent years, the average price of coffee in Kenya had been rising. Prices from 1993 to 1994 were 50% higher than they were 12 months ago. The price rise is mainly the result of increased demand.

Some buyers, especially Japanese businessmen, have expressed dissatisfaction with the Kenyan coffee industry system. Some businessmen say the quality of the country's coffee has declined, pointing out that buying directly from farmers may be a way to improve the quality. But in any case, Kenya's detailed rules and procedures are a model for all coffee-producing countries.

Kenyan coffee has become more famous with the popularity of Hollywood movies (Out of Africa). Karen, the heroine played by Meryl Streep (Maryl Streep), is a writer and coffee plantation owner. Many people may still remember the beautiful scenery and the magnificent sunset in the film, but what is even more unforgettable is Karen's dream of having a coffee plantation in Africa.

29 Madagascar

The best is coming.

Madagascar (Madagascar) is basically a producer of Robbins Coffee, but plans to increase the cultivation of Arabica beans.

Since 1989, the coffee industry on the island has been privatized and many regulations have been lifted, with a total output of about 1 million bags a year. As Malagasy people like to drink coffee, the domestic consumption of coffee is very high. The country's Robbins coffee is of excellent quality and France is its main export market.

The Government of Madagascar plans to have about 2000 hectares of coffee on the Robart Coffee Plantation and about 5000 hectares of Arabica Coffee Plantation. Therefore, the development of the island coffee depends on its potential in Arabian coffee, and once successfully developed, this coffee is expected to become the best.

30 Rwanda

High quality coffee comes from washed Arabica beans, which has a unique and perfect flavor.

Rwanda coffee is absolutely high quality in the form of washed Arabica beans. As far as Africa is concerned, its coffee industry stands out because the country thrives mainly by producing the best possible beans.

The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. The country's fertile soil and suitable climate help plants grow, and coffee trees seem to be driven or forced to grow upward, or because they grow too fast to produce the best coffee beans. But in any case, the soft and full-bodied taste of the country's coffee is great.

31 St. Helena I.

Napoleon believed that the only good thing from the island was coffee.

St. Helena (St Helena) is located in the Atlantic Ocean, 2000 km from Africa and 3500 km from Brazil, with a population of about 5000. Of course, the island is famous because Napoleon was exiled after the Battle of Waterloo in 1815 and died on the island in 1821.

Coffee was first grown on the island of St. Helena in 1732 and was transported from Yemen on a ship called the Houghton. Although some other introduced plants have failed since the 1860s, coffee has taken root and flourished here.

The island also experienced a coffee improvement movement, where in the mid-1980s, David David Henry began to develop the island's coffee industry with the aim of producing the best quality coffee. Coffee trees on St. Helena are grown entirely on natural conditions, with no machinery, no tractors, and even miscellaneous trees that have been cut down to make room for new coffee trees are recycled.

32 Democratic Republic of Sao Tome and Principe

Arabian coffee beans with small quantity, high quality and soft and rich taste

The Democratic Republic of Sao Tome and Principe (Tome é and Principe), a volcanic archipelago, is the second smallest independent country in Africa and was once a Portuguese colony, which did not win independence until 1975. The equator crosses the archipelago, where the climate is hot and humid, the land is fertile, well irrigated and rich in coffee.

Arabica coffee trees were introduced from Brazil in 1800, and 98% of the products are still Arabica coffee. But only 1000 bags of coffee are exported each year, most of them to Scandinavia.

33 South Africa

It is fragrant with less acidity, reminiscent of coffee beans from Central America.

Coffee production in South Africa (South Africa) is mainly in the northeast of the country, from Natal between Transvaal and Mozambique, extending northward to Transvaal, with the southernmost limit of latitude 30 °S; further south, coffee cannot be grown due to the harm of early frost.

The country's coffee trees originated in Kenya and are of excellent quality. Only 1000 hectares of arable land was used to grow coffee trees in 1975, but a new nine-year plan was drawn up in 1987 to expand the area of arable land, resulting in an additional 6000 hectares of arable land.

Interestingly, the fruit from the country's coffee trees is more like Central American coffee beans (while Kenya is the origin of the tree), with a fragrant flavor and less acidity.

34 Tanzania

Gourmet coffee has soft acidity and attractive aroma, which is absolutely worth enjoying.

Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. Bean-shaped berry coffee is very productive and is said to be more fragrant than ordinary coffee. Generally speaking, the coffee beans in Tanzania have an extraordinary quality. For example, the fine Tanzanian AA coffee (Chagga AA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.

The highly acclaimed Kibo Chagga coffee from Danzunya.

Due to political instability and rampant diseases and insect pests, the coffee industry in Tanzania has been damaged, resulting in a decline in the overall level of coffee and instability in quality, which in turn lead to lower prices, which is usually the result of a further decline in the coffee industry. What's more, it is estimated that more than 12% of the Arabica coffee grown in northern Tanzania from 1969 to 1985 was smuggled into Kenya. Recently, however, the country's coffee industry has shown signs of improving. Although the process of improvement is slow, it is still encouraging because, after all, the quality of coffee in Tanzania is excellent.

In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers are combined into cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (Kilimanjaro Cooperative Union, referred to as KNCU). Tanzanian coffee is sold by the Tanzanian Coffee Management Council (Tanzanian Coffee Marketing Board, TCMB) to private exporters by auction. In the 1980s, most coffee sales in Tanzania changed from auctions to being sold directly to the Coffee Management Committee of Tanzania, and the coffee industry is being reformed to allow individuals or groups to buy coffee in the future. at that time, coffee will have to be graded in different ways in order to attract buyers from Germany, Finland, Belgium and Japan.

35 Sudan

The civil war almost destroyed coffee production.

Two decades of disastrous civil war in southern Sudan has claimed millions of lives and caused untold damage to rural areas, including the coffee industry.

Robbins coffee is now grown in the south as in the past, while Arabica coffee, which used to be wild, is grown in the north and east of the country.

Historically, Arabs shipped black people from southern Sudan to Arabia as slaves, and slaves took coffee beans with them to satisfy their hunger. It is said that these coffee beans were introduced into Yemen as a result. It was these unfortunate Sudanese slaves who first began to grow coffee, making it a widely cultivated and widely traded agricultural product in the world today. At present, the coffee industry in Sudan is on the verge of danger, with only a very small amount of coffee exported.

36 Yemen

Coffee beans from coffee hometown.

Before the 6th century AD, Yemen was called Arabia, so coffee trees shipped from Yemen to other places were also called Arabian coffee trees. But the origin of these trees is Ethiopia, and the Dutch spread these coffee trees around the world. Dutch businessmen sailing eastward around the Cape of good Hope (The Cape Of Good Hope) travel across the east coast of Africa to the port of Mocha in Yemen before they begin their long trek to India. In 1696, the Dutch introduced coffee trees to Ceylon (now Sri Lanka) and then to Batavia in Java.

Mocha beans are smaller and rounder than most, which makes mocha beans look like peas-in fact, bean-shaped berry coffee beans (Peaberrybean) are sometimes called mocha beans. Mocha beans are similar in shape to Ethiopia's Harrar beans, with small particles, high acidity and a strange and indescribable spicy flavor. If you taste it carefully, you can tell the taste of chocolate, so the attempt to add chocolate to coffee is a natural development.

In Yemen, coffee growers plant poplars to provide shade for coffee to grow. As in the past, these trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. In addition to Tippika Coffee and bourbon Coffee trees, more than a dozen different coffee species native to Ethiopia are grown in Yemen. But even good coffee, such as premium mocha, is air-dried and the peel is connected to the beans. Until now, Yemen often uses traditional stone mills to remove dry and hard shells, which makes the coffee beans irregular in shape and often damages them.

"Baghdad Pot"-A copper-plated coffee pot in the mid-17th century

Despite the high quality and smooth aroma of Yemeni coffee, there is something unsatisfactory, that is, the quality can not be continuously guaranteed and the classification of its coffee beans is uncertain. Traditionally, the best coffee beans in Yemen come from Mattari, followed by Sharki, followed by Sanani. These beans are low in caffeine and are exported from December to April of the following year. The problem in the past was that coffee from the north was adulterated before it was shipped from the southern port of Aden. Only coffee shipped from the port of Hodeida can be determined to be genuine from the north. The vast majority of Yemeni coffee is grown in natural conditions, mainly because growers lack funds.

37 Uganda

There is great hope for the future.

In Uganda (Uganda), Arabica coffee beans account for only 10 per cent of the country's total coffee production, but it is enough to attract attention. Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the north and Ruwensori in the west, and is available for export in January or February of each year.

The equator runs across Uganda, and the suitable climate makes it the main producing area of Robart coffee beans in the world. In the 1960s, Ugandan coffee production remained at 3.5 million bags a year. By the mid-1980s, coffee production had dropped to 250 bags a year, mainly for political reasons. But now coffee production is on the rise again, currently about 3 million bags a year. One of the main problems facing the coffee industry is that there are no good roads to transport coffee to ports such as Mombasa in Kenya or Dar es Salaam in Tanzania.

Screening coffee beans (Uganda)

In order to improve the quality and reduce the cost of coffee, Uganda cancelled the exclusive management right of the Coffee Management Committee (Coffee Marketing Board, referred to as CMB) in November 1990. Most of the work originally undertaken by the Coffee Management Committee has now been handed over to the cooperative organization. Privatized coffee accounts for 2% of the country's export revenue, so the government imposes a tax on coffee shops, hoping to increase much-needed revenue. But instead, coffee exports fell by 20%, and coffee smuggling became more and more serious.

Like Tanzania, the rise in coffee prices in recent years has encouraged farmers to return to their estates and reclaim once-abandoned land to grow coffee, and the Ugandan coffee industry looks promising.

38 Zambia

Slightly lighter than Kenyan coffee, suitable for drinking in the afternoon.

Coffee was introduced to Zambia (Zambin) from Kenya and Tanzania in the early 20 th century and now it also produces giant coffee beans and bean-shaped berry coffee beans.

High-quality Zambian coffee is getting better and better, although slightly light, but the flavor is similar to Kenyan coffee, the price is exactly the same. Zambian coffee is mainly grown in Kasama in the north and Nakonde and Isoka near the capital Lusaka.

39 Zaire

Its Arabica coffee beans have long been famous for both quality and quantity.

The best Zaire coffee is grown in the north-east of the country, especially in the provinces of Oriental and Kivu, which used to produce excellent beans, berries and giant beans. Unfortunately, the high-quality coffee produced in Zaqire is dwindling, but the taste of Zaire coffee is still excellent. Like Kenyan coffee, Zaire coffee has ideal acidity, rich aroma and moderate delicacy.

The coffee industry in Zaire has recently been gradually privatized and prices are likely to be raised to help provide the investment necessary to revive the coffee industry. There are about 40, 000 hectares of arable land in Zaire for Arabica coffee beans and 220000 hectares for Robart coffee beans. Before the independence of Zaire in 1960, the vast majority of coffee was grown on plantations. World coffee prices plummeted in 1989 and many farmers gave up their estates. At present, coffee cultivation in Zaire is dominated by small farmers.

40 Zimbabwe

High-quality Arabica coffee beans cater to the needs of foodies.

Coffee cultivation in Zimbabwe began relatively recently, in the 1960s, when farmers in southern Africa set up coffee plantations. Coffee cultivation in Zimbabwe is mainly concentrated in the eastern highlands near Mozambique, which are mainly composed of the Chimanimani Mountains and the northward Nyanga Mountains, while the Nyanga Mountains are blocked by the Inyangani Mountains. The main coffee growing area is located near the town of Chipinge at the southern end of the eastern highlands.

Farfell Manor is one of the most interesting coffee plantations. This small plantation adopts a family business model, producing high-quality, hand-picked and sun-dried coffee beans. About 170 hectares of Arabica coffee trees are planted in the Fairfield estate. Good soil, high altitude and perennial precipitation make the coffee tree grow vigorously.

All in all, Zimbabwean coffee is the same as premium Kenyan AA coffee in every way, with a soft and fruity taste.

The fringe of Asia and India

41 India

Slippery and delicious coffee with uniform granules.

There are several reasons why Indian coffee is popular with coffee hobbies, but the most important one is a process used in coffee beans, often called the "monsooning" process. In the past, passengers or cargo sailed to and from India, which took months to reach Europe. During the transportation, due to the high air humidity, the taste and color of the raw coffee beans changed. By the time they arrived at the destination, the coffee beans had changed from the original green to a strange yellow.

Consumers are getting used to this, so when steamships shorten the journey time, coffee producers find that consumers still want beans of the same color and taste that are affected by long trips. In order to recreate the flavor of the original coffee, the monsoon process was used. In May and June every year, monsoons occur in southwestern India, so during the monsoon season, people spread coffee in special houses open around them, about 12cm to 20cm thick, and keep them there for five days. Rake the beans again and again so that all the beans are exposed to the extremely humid air at that time, and then loosely put the beans into bags and pile them up. So that the monsoon can blow through the bag. The bags are reloaded and piled once a week for seven weeks until the coffee beans change color and taste. Finally, the coffee beans are hand-selected, remove those unaffected by the monsoon, and then bagged for export. October to February is a good time to make monsoon coffee.

In addition to Karnataka, good coffee is grown in Tellichery and Maral in the southwestern state of Kerala, as well as in Nilgiris in the southeastern state of Tamil Nadu (formerly known as Madras).

The best Indian coffee is also classified as Arabian plantation coffee, with the best grades A, B, C and T. "monsoon" coffee is divided into premium Monsooned Malabar AA coffee and "monsoon" Monsooned Basanically coffee. India also produces some bean-shaped berry coffee. At present, the problems facing the coffee industry are serious bureaucracy, excessive taxes and lack of investment. At present, the Indian Coffee Council (Indian Cffee Board) controls the entire coffee industry, buying coffee and then selling it. Coffee is sold at mass auctions. These coffees are mixed together to reach a certain trade volume, which eliminates the differences between manors and regions, so that many high-quality coffee producers lack sufficient motivation to produce unique and high-quality coffee beans. The government tried to solve this problem in 1992, and through efforts, the famous Valley Nuggets coffee was obtained through seeds from A-grade coffee plantations in several high-quality coffee production areas. It is hoped that this will encourage other coffee growers, most of whom are really eager to bring their products into the gourmet coffee market.

42 Indonesia

Coffee that refreshes you and can be drunk at any time.

Coffee is produced throughout Indonesia (Indonesia), and Java occupies an extremely important position in coffee history.

Coffee trees were introduced to Indonesia by the Dutch in the mid-17th century (some official sources believe it was earlier). The first coffee from Java was sold to Amsterdam in 1712. However, coffee trees in all plantations were destroyed by coffee rust in 1877, and Robart coffee had to be introduced from Africa to replace the original species. Today, only 6% or 10% of coffee beans are Arabian coffee beans. Indonesia is the world's leading producer of Robbins coffee, producing 6.8 million bags of coffee a year, with more than half of the coffee coming from small plantations, accounting for about 90 per cent of the total production.

The best growing areas of the archipelago are in Java, Sumatra (Blawan), Sulawesi (Sulawesi) and Flores.

Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance. Java coffee has better aroma and acidity than coffee from Sumatra and Sulawesi. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha is a mixture of Java coffee and Yemeni mocha coffee.

Sumatra, the second largest island in the Indonesian archipelago, is the center of Indonesia's oil industry, and its rubber and timber are also famous exports. But the coffee in Sumatra is more eye-catching, similar to Java coffee, but with slightly heavier grains. Coffee beans from Mandheling and Ankola are also valued, and the former is even hailed as the world's fullest coffee beans.

Select coffee beans (East Java, Indonesia)

The island of Sulawesi, located between Brneo and New Guinea, is sometimes called Celebes. The coffee produced on the island is full of grains and rich in flavor. The best coffee beans come from Kalossi and Rantepao in the southern part of the island. In many brands, you might as well try Celebes Kalosi coffee.

One of the main coffee producers in New Guinea is the Sigri plantation, which has the same overall style as archipelago coffee, full of particles and good balance.

On the whole, Indonesian coffee has a strong flavor, mellow taste, slightly syrup flavor and excellent acidity. Its two main export markets are Germany and Japan, which reflects the excellent quality of the coffee. What attracts consumers is the unique quality of its Arabica coffee beans. You can add milk or cream to high-quality Indonesian coffee without worrying about affecting its taste. Indonesian coffee is divided into six grades, the best of which is AP. But no one is sure what these two capital letters stand for.

When ships replaced sailboats, coffee produced on these islands faced the same problem as Indian coffee from Mysore-that is, consumers were so used to coffee affected by long trips that they were reluctant to accept the taste of this "fresh" coffee. To solve this problem, the Indonesian government tried to copy coffee affected by long-distance travel, storing coffee beans for up to a year. However, what is unsatisfactory is that the taste of this wetted coffee is not so widely accepted that it affects the good reputation of its coffee.

However, Indonesia's "stored" coffee, or "journey" coffee, is still produced today. Its sales brands are generally "Old Government", "Old Brown" and "Old Java".

Although Indonesia produces so much admirable coffee, it is puzzling that local residents prefer Turkish-style coffee to its famous European-style coffee.

43 Reunion

It is no longer the hometown of bourbon Arabica coffee beans.

In 1715, the first coffee trees (about 40) were transported from the Yemeni port of Moka to La R é union, but unfortunately only two survived. By 1719, coffee plantations had flourished and the first beans were sold. Over the next few years, the government took a hard measure: the islanders, black and white, had to plant 100 coffee trees a year. The law was amended in 1723 to emphasize that all slaves must plant 200 mocha coffee trees a year and that anyone who damaged the coffee tree should be put to death.

At that time, the island was still a French colony, called Bourbon, where coffee was produced and Arabian coffee trees shipped from the area to other countries had a name.

Interestingly, today, "bourbon" Arabian coffee trees have been widely cultivated and favored around the world, but almost no coffee is grown in Reunion. Here are the general characteristics of bourbon coffee.

44 Philippines

Have a bright future

Coffee was introduced into the Philippines (Philippines) in the early 19 th century, and by 1880 the country had become the world's fourth largest coffee exporter. However, due to the spread of coffee rust, the country became a coffee importer soon after 1880.

However, the coffee growing industry has gradually recovered. Today, after slow and steady development, the country's coffee industry is growing and has great potential to develop high-quality varieties. The Philippine coffee industry is operated by the national industrial and trade department, but it is loosely managed, while all coffee exports are operated by private companies.

In fact, the Philippines is one of the few countries that can grow four varieties of coffee, namely Robart, Lieberica, Exelsa and Arabica coffee. Mindanao, the second largest island in the southernmost part of the Philippines, produces high quality and high yield Arabica coffee.

45 China

Coffee from the hometown of tea.

One of the questions that once plagued coffee experts was whether China actually produced coffee.

As a matter of fact, coffee trees are indeed planted in China. But since there are no production statistics, no one knows for sure how many coffee trees there are in China and how much coffee they can produce.

There used to be about 300 hectares of coffee trees in Taiwan, but all the products were consumed locally. At present, gourmet coffee has been successfully grown in Taiwan, which shows that the coffee industry can prosper in the region for a long time. Coffee shops have become a fashionable gathering place in Taiwan, and the number of people is increasing. Since the early 1980s, coffee shops have gained a growing reputation, offering all kinds of coffee in the world, written on paper lists for people to choose from, and Cona's service methods are extremely popular.

However, China is still an importer of coffee. Coffee is so popular that it has even been advertised on TV. This is an important consumer of coffee.

46 Vietnam

Today's production country, tomorrow's production giant.

Perhaps under the influence of French colonial rule, coffee grown in Vietnam has a French flavor. Arabica coffee was first brought to Vietnam by French missionaries. More than 400,000 coffee trees were introduced to Vietnam from 1865 to 1876 and planted near Tonkin Bay, mostly Java or bourbon varieties.

At present, coffee production in Vietnam is growing. Among Vietnam's new export products, tea ranks first and coffee ranks second. The main varieties produced are Robbite coffee beans, which were exported in 66000 bags in 1982 and soared to more than 200,000 tons in 1994. 96% of Robart coffee comes from small farms, but some state-owned farms also grow coffee trees.

Vietnam produces 950 kilograms of coffee per hectare, and many newly planted coffee trees are invested by the Japanese.

47 Australia and Pacific Rim

Australia

Taste Australian coffee, the opportunity should not be missed.

Australia is an amazing country in many ways. The high quality coffee grown here is perhaps one of the most amazing things.

Australian coffee is of high quality and has a soft taste with a slightly bitter taste of caffeine. It is a pity that only a small number of products enter the export market, because production is limited by high labor costs, or by strong sunlight. Because it is too hot, people can not use cheap mechanical tools to pick, so they have to harvest it manually, which increases the cost of production.

48 Hawaii

Perhaps the most beautiful coffee bean in the world.

Kona coffee beans from Hawaii have the perfect appearance, and their fruit is extremely full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor and moderate acidity.

Hawaiian coffee is the only top variety produced in 50 states in the United States, and the United States is naturally its largest market.

Of all the coffee producers, Hawaii has the most stringent management of the coffee industry, the highest labor costs and the best level of investment.

Hawaii's coffee industry has to compete with the expanding tourism industry. Most coffee is grown on the slopes of Mauna Loa. Mauna Loa was originally a volcano located in the western part of the Kona region on the island of Hawaii. The coffee producing area is about 30 kilometers long and its growing areas are mainly concentrated in the north and south of the area. Coffee trees are planted in relatively desolate areas, but their soil is fertile and contains volcanic ash. Although it takes a lot of physical labor to start planting and it is difficult to manage, it is comforting that Kona's coffee trees (at least those growing above 90 meters above sea level) do not seem to be affected by any diseases and insect pests.

Although Hawaii is often affected by tornadoes, the climatic conditions are very suitable for the coffee industry. There is plenty of rain and sunshine here, and there is no worry of frost. In addition, there is a strange natural phenomenon called free shade (freeshade). On most days, at about two o'clock in the afternoon, white clouds appear in the sky, providing the necessary shade for the coffee trees. In fact, it is such superior natural conditions that make the Arabian coffee in the Kona region produce more coffee than any other plantation in the world and maintain high quality. For example, it produces 560,900 hectares per hectare in Latin America and 2240 kilograms per hectare in Kona. To the displeasure of coffee fans, only about 1400 hectares of coffee are produced.

Real Kona coffee is indeed a treasure in the world and is not easy to find. The best Kona coffee is divided into Extra Fancy, Fancy and Number One. This third-class coffee is produced on manors and under natural conditions. Most of the coffee that calls itself "Kona" now contains less than 5% of the real Hawaiian Kona coffee. Another good Hawaiian coffee can be found in the United States-Hawaiian Kaj Farm Coffee (Kai Farms).

A selection of Kona Coffee

49 New Caledonia

The lost glory

New Caledonia (New Caledonia) is a former French colony, with only 10 per cent of the land available for farming, with coffee and corn as its main crops.

Missionaries introduced coffee from La R é union in 1860, but by 1987 only 40 tons were produced each year, of which 37 tons were exported, mostly to France. The variety of coffee beans is an extraordinary Robbite coffee with excellent quality and rich taste, but it is delicate and only needs to be lightly roasted.

New Caledonia is mentioned in this book only as a fond memory of its past glory, and it is hoped that future coffee drinkers will have a chance to taste this traditional flavor.

50 Papua New Guinea

The legendary background of modern coffee

In Papua New Guinea, about 75 per cent of coffee products come from small local farms. Many farms reclaim land in the forest, and some are in the depths of the forest, almost isolated from the rest of the world. Coffee in the country is grown on highlands between 1300 and 1800 meters above sea level, so it is of high quality. Although coffee is also grown in some lowlands, the yield is relatively small. Most of the locally grown coffee is grown under natural conditions because of the problems and high costs of transporting chemical fertilizers and pesticides to the farm.

The coffee industry plays an important role in the country's economy. More than 1 million people are directly and indirectly engaged in the industry. The government encourages planting by offering a minimum purchase price. The industry itself is controlled by the Coffee Industry Council (Coffee Industry Board). The commission is located in Goroka, in the eastern part of the island, while exports are handled by private companies.

The frost in 1975 destroyed most coffee crops in Brazil, but stimulated the development of coffee in Papua New Guinea. The Government has implemented a scheme to finance the creation of about 20 hectares of coffee plantations in rural or collective land ownership. This measure has indeed increased the penetration of coffee in the local economy, with annual production reaching 1 million bags by 1990.

However, it is almost inevitable that the surge in production leads to a decline in quality. Before 1991, the quality of coffee was good, and most of it belonged to open Y and so on. After 1991, the quality gradually declined, and with it the European market was lost. The extra price of coffee such as Y also gradually fell. This is related to the country's policy of "one grade, one price". This policy is not feasible for an industry as volatile as coffee. As a result, poor quality coffee beans damaged the image of high quality standards such as Y coffee, resulting in a backlog.

The government's response is to establish a new level of quality, temporarily suspend the production of coffee such as Y, and no longer implement the policy of "one grade, one price". This allows buyers to price according to quality, which is bound to have an impact on the income of farmers who produce shoddy coffee beans. By 1993, the quality problem had been basically solved. Most regular customers are buying coffee from Papua New Guinea again. Coffee such as Y is now sold at a slightly lower extra price, indicating that its quality has improved.

Although coffee trees grow vigorously in some places, the coffee beans harvested vary from raw to ripe due to the lack of persistence of the growers. AA is rare, and you can usually buy An and AB grades. The main characteristics of grade A coffee are: plump particles, light acidity, endless aftertaste after drinking.

51 Tahiti

Coffee from heaven

If you can drink Tahiti coffee, it is really "lucky" because this kind of coffee is extremely rare.

The trade name of Tahiti coffee is Tahiti. Arabica coffee (Tahiti Arabica). Any coffee exported from Tahiti, the largest of the Social Islands (Society Islands), can be said to be highly unusual. If you do taste this kind of coffee, you will be fascinated by its elegant flavor, round taste and unique characteristics.

Third, the cultivation of coffee

Coffee comes from coffee beans, which are harvested and processed from the fruit of trees. Coffee trees grow in tropical or subtropical agricultural circles of tropical or subtropical countries with the equator as the center. At present, coffee is produced in more than 60 countries. Most of them are located in areas with an elevation of 300 meters to 400 meters, and sometimes coffee trees are cultivated on highlands with elevations of 2000 meters to 2500 meters, but those planted on slopes above 1500 meters above sea level are said to be of better quality. Coffee producing areas are distributed in South America, Asia, Africa, Arabia, South Pacific and Oceania, while Brazil accounts for about 30% of the world's production, followed by Colombia-centered Central and South America, accounting for 60%. About 10% is followed by Africa, Arab accounts for about 30%, and the remaining 10% is distributed in most islands in Asia.

Coffee tree belongs to the long green shrub of Akana family. It is a tropical plant and is not hardy. If it is wild, it can even grow to more than eight meters. However, in the farm, the height is cut to about two meters to ensure the quality of coffee beans and facilitate management.

Conditions: sufficient sunshine, abundant Rain Water, annual rainfall of about 1500-2000 mm, average paper 20 ℃ no temperature difference, cold, dry, hot air, frost, anti-sun direct exposure time is long.

Environment: it is generally planted on the slope of hills with an elevation of about 300-2500 meters and in national gardens with fruit trees.

Coffee trees are generally about 8 meters long, and can be cut to 2 meters in order to harvest. Coffee beans begin to bear fruit 3-5 years after planting. 5-20 years is the harvest period, and a coffee tree survives for 30 years.

A coffee tree can bear 3 to 5 kilograms of coffee cherries (more than 2000) a year.

At present, the main tree species planted are Arabica species, Robusta species (Carneva species) and Liberika species. It can be subdivided into dozens of varieties, which will be distinguished in production, circulation and trading.

Even in the same producing country, it will have a subtle influence on the flavor and quality of coffee beans and produce their own characteristics because of the differences in climate, altitude and soil quality in different regions. Therefore, according to the variety, origin, brand, there will be different attributes; therefore, it is impossible to describe the characteristics of a country's coffee beans in one sentence!

Fourth, coffee picking

Fifth, the treatment of raw beans

The fruit of coffee is the outer skin, pulp, endocarp, silver skin and seeds, that is, the coffee beans we drink from the outside to the inside. the endocarp and silver skin are usually preserved as a protective film for coffee beans until the coffee is exported to the place of consumption. before it is removed, so what we usually see are only processed coffee beans.

There are two kinds of "treatment" in the processing of coffee beans: sun drying and water washing.

Insolation-put the picked ripe fruit in the sun for about four weeks, let the fruit dry and then take out the coffee beans, shell and polish.

Washing-it is expensive to separate the pulp from the coffee beans within 12 hours of picking the fruit. Used for high-quality coffee varieties to make it more relaxed and clear to highlight the style.

Washing-it is expensive to separate the pulp from the coffee beans within 12 hours of picking the fruit. Used for high-quality coffee varieties to make it more relaxed and clear to highlight the style.