One. Costa Rican coffee
The granules are plump, the acidity is ideal, and the aroma is unique and intense
Tarrazu in Costa Rica is one of the world's leading coffee producers, producing coffee that is light and pure in flavor and pleasant in aroma. Costa Rica's volcanic soils are fertile and well-drained, and it was the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main export commodities. Coffee was introduced to Costa Rica from Cuba in 1729, and today its coffee industry is one of the most well-organized in the world, producing up to 1,700 kilograms per hectare. Costa Rica has a population of only 3.5 million, but as many as 400 million coffee trees, and coffee exports account for 25% of the country's total exports. Costa Rica also benefits from the Turrialba of the Central American Agricultural Research Institute (IAAC), an important international research center, based in Tarasu.
Premium Costa Rican coffee is known as "extra hard beans" and can be grown above 1500 meters above sea level. Altitude has always been an issue for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude increases the acidity of the coffee beans and thus increases the flavor, but also because the low night temperature at higher altitudes can make the trees grow slowly, so that the flavor of the coffee beans is more intense. In addition, due to the high altitude drop caused by sufficient rainfall, it is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher altitudes, it is important to take into account the additional transportation costs that result, which are likely to make the production of coffee unprofitable. Costa Rica's coffee industry has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify irregularly sized coffee beans.
In Costa Rica, people unload coffee cherries from ox carts
Located in the south of the country's capital, San José, Tarasu is one of the country's most valued coffee growers. "La Minita Tarrazu" coffee is a local product, but the production is limited, about 72,600 kilograms per year, it is grown on a piece of land called "La Minita", the land is owned by the last three generations of the McAlpine family in The United Kingdom. In fact, the land produces more than 450 tons of coffee per year. But Tara sullamata coffee is grown without artificial fertilizers or pesticides, and its harvesting and selection is done entirely by hand, in order to avoid some degree of damage to the beans caused by the air jet selection method.
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 coffee is Sarchi Coffee (one of the 5 towns that represent Costa Rica's "Coffee Route"), which grows on the slopes of Poas Volcano, 53 kilometers from San Jose. Founded in 1949, Saatchi has a land area of 30,770 hectares and grows sugar cane and coffee. The area is also known for its handicrafts, which attract visitors from all over the world.
The country's coffee industry, which was originally controlled by the Costa Rican Coffee Industry Company (Instituto del Café de Costa Rica) (ICAFE), has now been taken over by the Official Committee on Coffee (Oficinadel Café). In the coffee exported, those products that are considered unqualified are colored with blue plant dyes and then transferred back to domestic sales. Coffee consumed domestically (dyed blue or unstained) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.
Two. Cuban coffee
It would certainly be a pity if this country, which produces cigars, did not have the best coffee to match
The best coffee in Cuba is Turquino or Extra Turquino. Tukino is a coffee grade rather than a place name, just like Blue Mountain. This coffee has a pure flavor and moderate granules, and because it is grown at a lower altitude, its acidity is lower than that of many coffees grown in Central America.
Unaffected by the political climate, there is no doubt that Cuba will become an important supplier of coffee to the United States and Japan.
Three. dominica
Deliciously sweet, full-grained coffee
The Dominican Republic is bordered by Haiti and owns 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. In the early 18th century, coffee began to be grown in the Dominican Republic, and the best place to produce it was in the southwestern barahona region, but Juncalito and Ocoa also produced a fine coffee, Santo
Domingo) coffee, which is characterized by fresh and elegant, full of particles, excellent acidity, pleasant aroma, so it is good value for money. Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic is washed, which is also a symbol of high quality.
Four. El Salvador
Unique, mild-tasting coffee.
El Salvador is one of the smallest countries in Central America and is very densely populated. The flavor characteristics of its coffee are excellently balanced. Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported to Germany after the emergence of 35% of the extra hard beans from January to March.
In the early 1990s, guerrilla warfare devastated 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, with many farmers and workers forced to leave their estates. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900 kg per hectare today. In addition, in 1986 the government imposed an additional 15 per cent tariff on coffee exports, i.e. an additional 15 per cent in addition to the existing 30 per cent tax. Taxes, along with unfavorable exchange rates, have led to an extreme reduction in coffee exports and a consequent decline in quality. The government finally recognized the huge role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agriculture, so it privatized part of the coffee export industry in 1990, hoping to increase the rate of coffee income in the export market. In Cuscacbapa, the packaged coffee beans are about to be exported to El Salvador, a central American specialty, where the coffee is light, aromatic, pure and slightly acidic. 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, as coffee is called by the Aztec Mayans, which has been recognized by the Organic Certified Institute of America. Another rare coffee is Pacamara coffee, which is a hybrid of Pacas coffee and Maragogype coffee. The best source of this coffee is in western El Salvador, adjacent to Santa Ana, which is close to the Border with Guatemala. Parco Mara coffee is full of granules when the aroma is not too strong.
Five. Guadeloupe
Good coffee production has been affected by natural disasters In the Caribbean, this group of islands used to be an important producer of coffee. In 1789, more than 1 million coffee trees on 500 hectares of land yielded 4,000 tons, while today, only 150 hectares of land are devoted to coffee cultivation. The reason for this decline can be attributed to increased sugarcane and banana production and the destruction of coffee trees by Hurricane Ines in 1996. Political reasons included the redistribution of land in 1962-1965, which resulted in a huge loss of coffee production. Coffee farming requires more man-hours and more money than banana and sugarcane cultivation. Guadeloupe used to be the best producer of coffee, but now it is no longer exported. Bonifieur is ranked as the best quality coffee in the region, a name that has been proud of in the history of coffee.
Six. Guatemala
The extra-hard beans here are full of granular grains and deliciously balanced, and the pure, full-bodied Guatemalan coffee made with it once enjoyed the reputation of the world's best quality coffee, but the quality has also declined. Happily, however, its prestige is gradually being regained.
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 production of the coffee industry takes place in the south of the country. Here, the slopes of the Sierra Madre volcano provide ideal conditions for growing fine coffee beans, and the coffee grown at high altitudes is full of life. Compared to other kinds of coffee, tasters prefer this blended flavor coffee with a spice flavor. The extra-hard coffee beans here are even more rare good coffees, which are full of particles, delicious and well-balanced in acidity. In addition, its giant coffee beans have also attracted much attention from Guatemala. The coffee industry, which once made the country prosperous, still dominates the national economy today. But unfortunately, the political situation at home is not favorable to coffee growers. High production is often a sign of a country's overall economic prosperity. However, coffee production in Guatemala has now declined relatively low at just 700 kg per hectare, while in El Salvador it produces 900 kg per hectare, and Costa Rica's yield is even more staggering, at 1700 kg per hectare. Guatemala's coffee export trade is controlled by private companies, but the National Coffee Council (Asociacion Nacional de Cafe) controls other sectors of the coffee industry. Some of Guatemala's best-quality coffees are exported to Japan, where they sell for $3 to $4 per cup. Most small-scale producers are descendants of the Mayans, who like to cup what the locals call. For now, they also benefit from a U.S.-funded project known locally as The Project, which plans to invest $2.5 million to encourage small, high-quality coffee plantations. The main regions of Guatemala that produce premium coffee are Lake Atitlan and Huehuentenango. The aim of the project is to help overcome the vicious circle of high yield and low quality that plagues the world's coffee industry. Bourbon trees, for example, grow taller than the new dwarf trees and have fewer coffee beans, and although they all belong to the Arabic coffee variety, bourbon trees produce better coffee beans and are more popular with gourmets. The project also hopes to encourage local producers to process their own coffee beans, as most of the coffee cherries are now sold to middlemen, and if the coffee processing can be carried out in local factories, its value and even quality may be improved.
Antigua is also a famous producer of coffee. Antigua's coffee is produced in hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also richer, richer and heavier than other coffees in Guatemala. Every 30 years or so, the area around Antigua is hit by a volcanic eruption that gives more nitrogen to the already fertile land, and plenty of rain and sunshine make the place more suitable for coffee. Other coffee producers include San Marco, Oriente & Coban, Palcya, Mataquescuintia and LaUman in Zacapa. The establishment of the Specialty Coffee Association means that the Guatemalan government is beginning to pay attention to high-quality coffee, and its efforts to do so will soon bear fruit.
Seven. Haiti
Despite well-known problems and the fact that the quality of the coffee fluctuates from time to time, Haiti is trying to produce some high-quality coffee. Most of the coffee produced in Haiti is grown in a purely natural state, not intentionally but as a result of a shortage of substances, because farmers are too poor to afford fungicides, insecticides and fertilizers. Haiti's main coffee-growing region is the north of the country. Haitian coffee has a wider variety of brands, grades and varieties than other countries. In Japan, Haitian coffee is blended into Jamaican Blue Mountain coffee to make Blue Mountain coffee more intense. Haitian coffee is full of granules, rich in flavor, with medium to low acidity and a mild taste.
Eight. Honduras
Overall, Honduran coffee has a good reputation for blended coffee. Honduras coffee was imported from El Salvador. Honduras produces high-acidic quality coffee. Like elsewhere, the level of coffee in Honduras is based on altitude: coffee grown at an altitude of 700 to 1000 meters is medium, coffee grown at an altitude of 1000 to 1500 meters is superior, and coffee grown at an altitude of 1500 to 2000 meters is superior. After the 1975 Brazilian frost, Honduras' coffee production increased significantly, from 500,000 to 1.8 million within 20 years. Coffee rust (Rust) is a big hazard to coffee in the country, especially in the eastern part of the country, where rust is more severe, and the drug sprays used to treat the disease have played a big role in increasing coffee production. All coffee in Honduras is shipped and exported by individual transporters, mostly to the United States and Germany.
Nine. Jamaica
Is Jamaican Blue Mountain Coffee the best big coffee in the world? Almost anyone 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 Stradivarius violins made by Stradivarius
Violin) when something gains the prestige of "the best in the world," that prestige tends to make it take on its own characteristics and become an eternal myth. The best Blue Mountain coffee is undoubtedly one of the best coffees you can get. Although the price guarantees the supply of Blue Mountain coffee, it does not guarantee the best flavor of the coffee in the same way. It's also worth noting that coffee is more expensive to drink than it seems. To taste its best flavor, you must put in more coffee beans than when drinking other coffees, otherwise the flavor is a bit out of name, so the real cost of reflecting the flavor is that it is 10% to 15% more than the coffee that is second only to it. True Blue Mountain coffee is said to be made from the best local green coffee beans, which is where the fun of the tasters lies. Its flavor is rich, balanced, fruity and sour, and it meets people's various needs. In addition, the high-quality fresh Blue Mountain coffee has a particularly long-lasting flavor, just like the drinkers say - the aftertaste is endless. A closer look at the myth of Blue Mountain coffee is necessary because the images of the past and the reality of today are often not consistent. In 1725, Sir Nicholas Lawes brought the first Blue Mountain coffee varieties from Martinique to Jamaica and planted in the St. Andrew region. Today's St Andrew appellation remains one of the top three appellations of Blue Mountain coffee, the other two being portland and St. Thomas. Thomas) appellation. Within 8 years, Jamaica exported more than 375 tons of pure coffee. In 1932, coffee production peaked, harvesting more than 15,000 tons of coffee. But by 1948, the quality of the 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, as the use of Japanese loans had improved the quality of production, thus guaranteeing the market. Even in 1969, Japanese coffee drinkers were willing to pay insurance for the coffee, and today, the coffee has reached the point of being fanatically loved. By 1981, about 1,500 hectares of land had been reclaimed for coffee cultivation in Jamaica, followed by an additional 6,000 hectares of coffee land. In fact, today's Blue Mountains region is a small area of only 6,000 hectares of cultivation, and not all the coffee marked "Blue Mountains" can be grown there. Another 12,000 hectares of land are used to grow two other types of coffee (non-Blue Mountain coffee): High Mountain Supreme and Prime Washed Jamaican.
True Blue Mountain coffee is one of the best-grown coffees in the world, and Jamaica's weather, geological structure and topography together provide an ideal place to be. The ridge that runs across Jamaica extends to the eastern part of the island, and the Blue Mountains are over 2,100 metres high. The cool, foggy weather and frequent rainfall make this rich land rainy. Here coffee trees are planted using a blended cropping method, which is placed next to banana and avocado trees in terraces. Blue Mountain coffee is also grown on smaller estates such as Wallenford Estate, Silver Hill Estate and J. Martinez's Atlanta Estate. Even the largest estate owners in the region, by international standards, are small-scale farming, many of whom are small landowners whose families have been working on the land for two centuries. Jamaica's coffee industry faces a range of problems, such as the impact of hurricanes, increased labor costs and difficulties in mechanizing terraces. Many small estates and farms are difficult to rationalize. However, Blue Mountain Coffee is the kind of coffee that credibility-conscious coffee retailers stock some of anyway. A major UK retailer said that regardless of the price, he would continue to sell Blue Mountain coffee throughout the year, because he has many customers who only recognize "Blue Mountain". Now, 90% of the harvested Blue Mountain coffee is purchased by Japanese people. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan, 75 tons to the United States and 59 tons to the United Kingdom. Now because the rest of the world can only get 10% of Blue Mountain coffee production, Blue Mountain coffee is always in short supply regardless of price. In the UK, for many years, Langford Brothers was the only supplier. Later, Edmonds Group also acquired Salda Foods of Jamaica
Foods) provides supplies.
Blue Mountain coffee differs from other coffees in terms of transportation in that it is transported in barrels with a capacity of 70 kilograms, a replica of a Bonifieur barrel produced for centuries on the island of Guadeloupe. Originally used to load flour shipped from england to Jamaica, these barrels usually bear the brand name and the name of the manufacturer. The Coffee Industry Council issues certificates for all genuine Jamaican coffee and stamps them with an endorsement stamp before export.
Ten. martinique
The cradle of American coffee
Martinique is a small island and the birthplace of Mesoamerican coffee, but its coffee production today is small. The first coffee trees in the Western Hemisphere were brought from France in the early 1720s by Gabriel Mathieu de Clieu. De Klee, who was an early naval officer in Martinique, brought back a coffee tree and planted it in Prechear, the first harvest being in 1726. Subsequently, coffee was introduced from Martinique to Haiti, the Dominican Republic and Guadeloupe. It is recorded that in 1777 there were 18791680 coffee trees in Martinique.
The coffee trees on Martinique bear witness to the growth and destruction of an industry. Today the island mainly exports bananas, sugar cane and pineapples.
Eleven. Mexico
Coffee from the world's fourth-largest coffee producer, mexico, the world's fourth-largest coffee producer, produces about 5 million bags of coffee per year. Most of its coffee is produced by nearly 100,000 small farming families, and the large estates that once operated the coffee industry are rare. Mexican coffee production is around 630 kg per hectare. Later, the Mexicano del Café (Inmecafe) controlled the coffee industry. The Coffee Association controls both coffee cultivation and the market for coffee beans that can be exported from November onwards. The association provides farmers with minimum purchase prices, technical advice and other assistance. However, since 1991, the activities of the Coffee Association have been reduced, and its functions may be further weakened.
The collapse of the Coffee Agreement and the disappearance of price support have actually helped some producers as they have been forced to develop their brands and gain closer ties with foreign markets, while the NAFTA agreement between Canada, the United States and Mexico will further help Export Mexican products to North America. Some argue that the best giant coffee beans are produced in Mexico rather than in Guatemala, but the supply and quality of coffee beans in both places can vary, and the coffee beans known as Maragogype are large in granules and produce smooth, mellow and attractive aromas. Farmer poverty has caused most coffee to grow on natural conditions, namely, without the use of chemicals such as pesticides or fertilizers. The best coffee producing region in Mexico is Chiapas in the south of the country, where coffee varieties including Tapanchula and Huixtla are grown. The Oaxaca region also produces fine coffee beans, and pluma Coixtepec, which is grown naturally, is one of the best. The Oaxaca region also produces Altura Orizaba coffee and Altura Huatusco coffee. The Altura Coatapec region produces Veracruz coffee. The best giant coffee beans in Mexico are Liquidambar MS.
twelve. Nicaragua
The best Nicaraguan coffee is among the best in the world, it is mild and delicious, with moderate particles and very aromatic. In many countries, coffee production is severely affected for political reasons. The Nicaraguan coffee industry is no exception. The revolution of 1979 forced coffee plantation owners to flee to Miami. This was followed by a period of uncertainty as the government considered whether to redistribute land (which included many plantations), which led to a shortage of coffee supplies and a decline in production, from more than 1 million bags in the early 1970s to less than 600,000 bags in 1990. Now the government has opened up the coffee industry and private owners are in control of the market. Fine Nicaraguan coffee is grown in the north and center of the country, with the best coffee produced in Jinotega and Nuevo in Matagalpa
Segovia）。 Fine Nicaraguan coffee is classified in Central Estriktamendte
Altura) coffee, it is moderate acidity, aromatic and delicious, very lovely. Poorer quality coffee beans are widely used in blended coffee.
thirteen. Panama
Highland coffee is absolutely of the highest quality, but plantation coffee is not yet on the market.
Panama coffee is silky, lightweight and evenly sour, with premium coffee beans that are pure and distinctive. The first shipments of coffee exported each year depart in November, and almost all of the premium coffee beans are shipped to France and Finland.
Fine coffee is grown in the north of the country, near Costa Rica and near the Pacific Ocean. The Boquet district of Chiriqui province is famous for its coffee production, while other areas include the David district, the Remacimeinto district, the Bugaba district and the Tole district.
Recognized by critics, Café Volcan Baru is gaining momentum, with a production of 2,000 bags in 1994, accounting for 1% of the country's total production.
fourteen. Puerto Rico
Yaokot's coffee is the best in the world
In 1736, coffee trees were introduced from Martinique to Puerto Rico .. Much of the early coffee was grown by Corsica immigrants. By 1896, Puerto Rico accounted for the sixth largest coffee export in the world, with most of the coffee shipped to France, Italy, Spain and Cuba. Coffee estates flourished in the 19th century, but the rise of sugar cane and drug cultivation, as well as the effects of hurricanes and wars, has left the coffee industry behind and is now recovering.
Puerto Rico had a low wage system, with a per capita hourly wage of $4.20 in 1991. Still, their manual workers earn more than many other coffee-producing countries, as long as Hawaii and Jamaica are on par. Another problem facing the coffee industry in Puerto Rico was that in the Caribbean region, Puerto Ricans were relatively literate and therefore had better job prospects. Grown only on three farms in the southwest of the island, Yaokot's coffee has a strong aromatic flavor and a long aftertaste. This coffee sells well and has a flavor comparable to any other coffee variety in the world. In the Yauco area, the coffee is owned and operated by local plantation owners. The mountainous climate here is mild, the plants have a long ripening period (from October to February), and the soil is high-quality clay. Some older varieties of Arabic coffee beans are grown here, and although the yield is lower than other varieties, they are generally of high quality. People here have been adopting an ecologically friendly, intensive cultivation method, using only some low-toxic fertilizers and chemicals, and adopting mixed crop cultivation measures to make the soil more fertile. When it's time to pick the beans, people walk back and forth between the coffee trees, picking only the fully ripe beans and then washing them in a drum-like device for 48 hours.
Today, Puerto Rican gourmet coffee is exported to the United States, France and Japan. The country's coffee is generally carefully grown, pure taste, aromatic, heavy particles, of which the best is among the world's famous brands. The finest coffee is Yauco Selecto, which means "select". Grand Lares Yauco is produced in the southwest of the island and Lares coffee is produced in the south-central region.
Grown only on three farms in the southwest of the island, Yaokot's coffee has a strong aromatic flavor and a long aftertaste. This coffee sells well and has a flavor comparable to any other coffee variety in the world. In the Yauco area, the coffee is owned and operated by local plantation owners. The mountainous climate here is mild, the plants have a long ripening period (from October to February), and the soil is high-quality clay. Some older varieties of Arabic coffee beans are grown here, and although the yield is lower than other varieties, they are generally of high quality. People here have been adopting an ecologically friendly, intensive cultivation method, using only some low-toxic fertilizers and chemicals, and adopting mixed crop cultivation measures to make the soil more fertile. When it's time to pick the beans, people walk back and forth between the coffee trees, picking only the fully ripe beans and then washing them in a drum-like device for 48 hours.
Yaoko's specially selected coffee beans are kept in shells until they are shipped, and the outer skin is removed until the order is shipped to ensure the best freshness of the coffee. Relevant U.S. government agents, such as the FDA and USEA, are also present at the time of submission of the goods, and they work to monitor whether the producer complies with federal regulations. There are also staff from local appraisal committees who sample 1 bag out of every 50 bags and use an international measuring instrument to identify them for quality.
Jaime Fortuńo, president of Escogido Yauco's acting bank, silently follows all this work every year, even the tiniest details. 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 production of 3,000 bags of 45 kilograms per bag, which is less than 1% of the island's total coffee production.
Yaokot is a fascinating coffee that is full of flavor, no bitterness, rich in nutrients, fruity and worth savoring. Even Taylors in Harrogate, England, has imported 50 bags of Yaoko special select coffee.
fifteen. Bolivia
In the past, Bolivian coffee trees were often planted around the garden as hedges and played a decorative role in flowers and trees. True commercial production only began in the early 1950s. The Great Frost of 1957 severely damaged Brazil's coffee industry, but Bolivia benefited from it and grew rapidly. Bolivian coffee is grown at altitudes of 180 to 670 meters above sea level, and the Arabic washed coffee beans are exported to Germany and Sweden, and their taste is not the best today, and it is a bit bitter.
sixteen. Brazil
Brazil is figuratively likened to the "giants" and "monarchs" of the coffee world. There are about 3,970 million coffee trees there, and small farmers now grow 75 percent of the country's total production. Brazil produces 2 or even 3 times as many people as Colombia, the world's second-largest coffee producer.
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 total coffee production, and now it is close to 30%, but the country's impact on the world's coffee, especially on coffee prices, is very important, for example, the two frosts in 1994 caused a sharp rise in global coffee prices. Since the introduction of coffee trees from French Guiana in 1720, coffee production has gradually become a science. Until 1990, the Brazilian government had strict surveillance of the coffee industry, both severe interference and price protection measures, and the state had been implementing minimum price protection measures for farmers, resulting in overproduction of coffee. Some time before World War II, there were as many as 78 million bags left in stock, which had to be burned down or destroyed by fire or thrown into water. Since the opening of the free market since 1990, the former "Brazilian Coffee Authority" (IBC) has been replaced by the National Economic Association, a non-investment administrative body of the state, which pursues a policy of non-interference, allowing producers to negotiate directly with exporters. The business activities of exporters shall be supervised by government legislation, and the relevant departments shall register legitimate exporters.
Because of the wide variety of Brazilian coffees, it is not possible to include them with the word "Brazilian". Like other Arabic coffees, Brazilian coffee is known as "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is uncleaned and sun-dried, and they are classified according to the name of the state of origin and the port of transport. Brazil has 21 states and 17 produce coffee, but four of them produce the most, together accounting for 98% of the country's total production: Parana, Sao Paulo, Minas Gerais and Espirito Santo, with the southern state of Parana having the most impressive production, accounting for 50% of the total.
While coffee is diverse, Brazilian coffee is suitable for the tastes of the masses. For example, coffee produced in the northern coastal area has a typical iodine flavor, which is reminiscent of the sea when drunk. This coffee is exported to North America, the Middle East and Eastern Europe.
Another interesting and sought-after coffee is the rinsed Bahia coffee. This kind of coffee is not easy to find, because after the United States, Brazil is the world's largest coffee consumer, and many of the best coffees can only be found in its domestic market.
In Brazil, the largest production is Roebster coffee. This coffee is sold in supermarkets. Brazilian Roebbex coffee, sold under the name Conillon, accounts for 15% of total production.
Ancient bourbon coffee is grown in some estates in the Cerrado district of the state of Minas Greais in southeastern Brazil. These estates, such as the Capin Branco estate and the Vista Allegre estate, grow old bourbon varieties of coffee are also sold in the market. Although from the same region, these coffees have their own specialties. Capin Blanco coffee tastes smoother than Vista Alegel, while Vista Alegel coffee is strong and black, both of which have lower acidity. However, like all Brazilian coffees, they are best drunk when they are tender, because the older they are, the stronger the acidity. These coffee growers have organized themselves into the SpecialityCoffee Association of Brazil.
Seventeen, Ecuador
Probably the highest Arab coffee grower in the world.
The Arabic coffee tree was first introduced to Ecuador in 1952 and its coffee quality is very good, especially when harvested in early June. Ecuadorian coffee beans can be divided into Galapagos and Gigante varieties, both of which are characterized by large particles and heavy portions. Ecuador coffee can be divided into first class (No. 1) and Extra Superior. They are mainly exported to the Nordic countries of Scandinavia.
The main problem facing coffee producers is trying to maintain quality stability. The coffee in the area is generally very balanced and refreshing, and has a unique aroma.
Ecuador is one of the few countries in South America that produces both Arabic and Robett coffee. However, as the land suitable for the growth of Arabic coffee trees is decreasing, the production of Roebstein coffee is gradually increasing. The best Arabic coffee is produced in the Andes, especially in the Chanchamgo valley
Valley), the Andes is divided into two columns of mountains that extend from south to north to central Ecuador
Eighteen, Colombia
The world's largest producer of premium coffee!
Traditional deep roast coffee has a strong and memorable taste
Coffee was first introduced to Colombia in 1808 by a priest from the French Antilles via Venezuela. Today the country is the second largest producer after Brazil, with an annual production of 13 million bags of 60 kg each, compared with 22 million bags produced by Brazil. The status of coffee in Colombia is evident in the example of all vehicles entering the country that must be sprayed and disinfected so as not to inadvertently bring disease and damage the coffee tree.
Colombian coffee is one of the few original coffees sold in the world under the name of the country. In terms of quality, it has garnered praise that no other coffee can match. The country is the world's largest exporter of Arabic coffee beans, while Robex coffee is rarely grown. It is also the world's largest exporter of washed beans. Colombia is more interested in developing products and promoting production than in other producing countries. It is this, combined with its superior geographical and climatic conditions, that makes Colombian coffee a worldwide reputation for its excellent quality and taste.
The country's coffee-producing region is located in the foothills of the Andes, where the climate is mild and the air is humid. Colombia has three Cordilleras (sub-mountain systems) running in a north-south direction, extending right towards the Andes. Coffee is grown along the highlands of these mountains. The mountain steps offer a diverse climate, which means that the harvest season is held throughout the year, with different kinds of coffee ripening at different times. And fortunately, Colombia, unlike Brazil, doesn't have to worry about frost damage. Colombia has about 2.7 billion coffee trees, 66% of which
It is planted in a modern way on the plantation, and the rest is planted on small traditional farms.
In the early 1960s, coffee yielded about 600 kg per hectare, and now it has increased to about 900 kg, and individual farms can reach 2500 kg. However, quality assurance is a top concern for the coffee industry. Colombia founded the National Association of Coffee Management (Federacion Nacional de Cafeteros) in 1927 to oversee quality. 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 during bumper years. Over the past few years, coffee prices have tended to fall, and the association has almost exhausted its reserves. The National Coffee Management Association is also responsible for health care, education, road construction, hiring plantation technicians, conducting investigations, supervising product quality, directly handling the export business of 50% of total exports, and hiring marketing personnel. Like Kenya's National Coffee Management Association, it is a model for coffee organizations.
Colombian coffee farmers can sell all their products to coffee management associations at official low prices, or to exporters, who may offer higher prices or not bid at all. In fact, the Coffee Management Association (FNC) controls exports to Europe, while coffee exports to the United States are mainly made through private exporters. However, all exports are subject to the minimum export price.
Colombia is fortunate to have Atlantic ports and Pacific ports, which help reduce the cost of transporting coffee, and in South America, it is the only country that has this condition. Colombia's main production areas are in the central and eastern mountains. The most important plantations along the Central Mountains are located in the Medellin, Armenia and Manizales regions, of which coffee in the Medellín region is of the best quality and sells at a high price, characterized by full grains, rich nutrients, strong aroma and moderate acidity. These three regions are affectionately known as MAM (the first letter of the names of the major cities in the three regions). Of Colombia's top coffees for export, most are produced in MAM. Along the eastern mountains, the two best areas are around Bogotá and further north around Bucaramanga. Bogota coffee has a lower acidity than medellín coffee, but the quality of the two is comparable.
German imports account for 25% of Colombia's total exports, which also reflects the country's excellent quality. The coffee grades are divided into Supremo, Excelso and Unusual Good Quality, with Klauss coffee exported to Germany and Europa coffee exported to the Nordic countries. Excellent grade coffee and top quality coffee can be bought in most coffee shops. The difference between the professional regulations of the two is that the coffee beans used in the top coffee are larger, and their raw materials are taken from the newly harvested coffee beans, which makes it easier to ensure the quality of the product. Excellent grade coffee is usually softer than top coffee and slightly higher acidity, but both are aromatic coffees with moderate particles and excellent fruit. Colombian coffee is often described as having a silky smooth taste, and of all coffees, it has the best balance, soft and silky taste, and can be drunk at any time.
The thorny question for Colombian coffee growers is whether to replace bourbon coffee trees with fast-growing and high-yielding Arabic coffee trees. Some people say that the quality will be worse than before, but others say that in the most suitable place for coffee to grow, the difference in quality will not be too great.
XIX, Peru
The coffee is high quality and balanced and can be used to mix drinks.
Peru is also a major producer of coffee. As much as 98% of Peruvian coffee is grown in forest areas, and most producers are smallholder farmers.
Peru has good economic conditions and a stable political situation, thus guaranteeing the excellent quality of coffee. In addition to guerrilla warfare and drug trafficking, cholera, which occurred along the coast in the mid-1990s, further caused economic depression and, worse, an annual inflation rate of 7,000 per cent.
In the mid-1970s, peruvian coffee production was about 900,000 bags a year, and later it grew steadily to about 1.3 million bags per year. Although private exporters buy coffee from remote areas through intermediaries, the main markets remain monopolized by the government. Later, the privately held Comera de Exportadoresde Café del Peru became a producer, which was committed to improving the quality of coffee, with the first task of setting standards and eliminating inferior products, thus creating an atmosphere of quality first. This positive move heralds a bright future for the coffee industry. Later, rising prices also encouraged farmers to actively grow coffee instead of the region's traditional cash crop, cocoa.
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 status of all coffee trees. The asking price of coffee grown under natural conditions is 10% to 20% higher than others, and from the perspective of poverty, farmers are likely to have no money to buy fertilizers and pesticides, 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 in Peru is shipped to Germany for blending and then to Japan and the United States, which also speaks to another aspect of its high standard of quality.
Twenty, galapagos islands
Coffee is grown in Saint Crstóbal. San Cristobal is one of the larger islands in the Galapagos Islands and the only island in the archipelago with ample fresh water. At an altitude of 410 metres above sea level, there is a small lake called El Junco, which forms several streams that flow along the rocks and volcanic rocks of the southern slope of the island, and the mineral-rich fresh water moisturizes the land of San Cristobal, keeping the soil moist and fertile.
In 1875, Maňuel J. Cobos, an indigenous Ogul, planted about 100 hectares of Arabic bourbon coffee trees at the Hacienda El Cafetal in San Cristobal. The plantations are located between 140 and 275 metres above sea level, and the climate of the region is equivalent to that of 910-1830 metres inland, so the gradient terrain is well suited to the growth of highly acidic extra-hard coffee beans (SHB) and is also the key to the quality of the coffee.
As the world's coffee industry moves towards a targeted mass production model, a smaller and suboptimal coffee industry like San Cristobal is in trouble and is likely to be left unprofitable and forced to abandon.
In the early 1990s, however, the Gonzalez family bought the Hasenda Coffee Plantation. The localized microclimate created by the Humboldt Current, intense equatorial sunlight and sharp temperature changes (43°C at sea level and 10-16°C at 275 m above sea level) provided unique favorable conditions that prompted the Gonzalez family to expand their coffee plantations.
Since then, the coffee plantation has doubled in size through the reclamation of early land. Because of the unique role of the Galapagos Islands in the course of history, the Ecuadorian Government has designated the islands as a national park, no longer allowing the reclamation of land for new agricultural purposes, and strictly prohibiting the introduction and use of fertilizers, pesticides, herbicides and other chemical agents, so that coffee in the Galapagos Islands is recognized as a natural product.
Twenty-one, Venezuela
Oil was once considered Venezuela's main export. Although coffee plants were introduced from Martinique as early as 1730 and Venezuela, coffee production was almost abandoned at the height of the oil industry. Coffee plantations have recently begun to recover, with the original 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 of the newly rebuilt small plantations have also begun to export their own coffee.
The coffee industry is not very prominent among the country's many industries. The best coffee-producing region in Venezuela is the southwestern state of Tachira. However, the name Takila has been used indiscriminately for coffee beans throughout the country.
The best coffee in Venezuela is Montebello in San Cristóbal de Tachira, Miramar in Rubio de Tachira, Granija in Timote de Merida in Merida, and Santa Anna in Tachira de
Ala Granija of Tachira). Other premium products include Maracaibos (the name of the coffee export port), Merida, Trujillo, Santa Filomena and Cucuta.
One of the many plantations in Mérida, beneath the Andes, belongs to Pablo and Luisa Helena
Pulido) family, it is an old farm that has been allowed to downsize. Since taking over the farm in the early 1980s, the Pridor family has harvested coffee from the original Bourbon coffee trees while planting new tree species to expand the family farm.
The area around Caracas, which was also famous for its coffee, has resumed production. Also in the Turgua region of Jean and Andrés? The Andres Boulton plantation also grows Tipika coffee trees.
Venezuelan coffee tastes different from other coffees in Latin America in that it's delicious, light, and a little less sour than traditional coffee, which makes it not only mixed but also self-contained.
Twenty-two, Suriname
An important name in the history of coffee
Surinam was the first country in South America to grow coffee, and Norway was once a major importer of the country's coffee products. However, today the country produces very little, and it is only mentioned here for historical reasons.
The Dutch, who had 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 Asmstadam to a Flemish pirate, a Hansback. To be precise, these coffee trees were planted in the then Dutch region of Guiana
Guyana), a few years later, was widely cultivated in the neighboring French Guia region. At that time, there was a French criminal named Mourgues, who was promised that if the coffee tree was introduced to the French colonies, he would be granted pardon and free access to France, and naturally, he did.
Twenty-three, Angola
Once a big coffee producer, the future is uncertain
In the mid-1970s, Angola exported 3.5 million bags of coffee a year, 98% of which were Roebstein coffee (probably the best Roebbeth coffee in Africa), but total production fell to 200,000 bags in 1990.
Angola's previous best brands were Ambriz, Amborm and Novo Redondo, all of which were known for their consistent quality. Most of Angola's coffee is exported to the United States, the Netherlands and, of course, Portugal.
Twenty-four, Burundi
Aromatic and soft-tasting coffee from war-torn regions
Burundi has one of the most diverse and successful coffee industries in the world, and it has its own character. The country's coffee 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. The coffee produced in Burundi is almost always Arabic coffee beans, while the coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Coffee in Burundi has a strong aromatic taste and excellent acidity, and most of the products are exported to the United States, Germany, Finland and Japan.
Twenty-five, Cameroon
Deep roasted coffee beans suitable for distilled coffee
The cultivation of the Arabic coffee tree in Cameroon began in 1913 as Jamaica's Blue Mountain coffee, but the country also produces Roebbet coffee in large quantities. The quality and character of Cameroonian coffee is comparable to that of coffee produced in South America. The country's best coffee is produced in the northwest in Bamileke and Bamoun. Here, it also grows some giant coffee beans and bean-shaped berry coffee.
Since the late 1980s, Cameroon's coffee production has declined, from 1.8 million bags in 1987 to 1.1 million bags in 1990, while during the same period, Arabic coffee production fell from 400,000 to 200,000 bags. Nowadays thanks to the National Coffee Supervision Agency (National
CoffeeSupervisory Agency) has stepped up management that could cause coffee production and quality to pick up somewhat.
XXVI, Ethiopia (Isopia)
Ethiopia, the birthplace of coffee
The coffee tree originated in Ethiopia, where it was originally a wild plant, and the name "coffee" comes from the Ethiopian town of Kaffa. In fact, many of Ethiopia's coffee trees are still wild, and the coffee grown on these coffee trees is full of granules and slightly bouquet. Humans may have known how to cultivate coffee trees as early as the 9th century, but who, how, and why are still a mystery. A local Legend in Ethiopia is that coffee began as something monks used to keep their heads clear when they prayed at night.
Today, Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production, and is a major exporter of Arabic coffee beans in Africa. The quality coffee here is of exceptional quality and worth looking for.
A variety of coffee cultivation methods can be found in Ethiopia: from wild coffee groves and semi-developed land, to small plots of land that are traditionally operated, to modern plantations. About 50% of the coffee is grown at an altitude of more than 1500 meters.
Harrar coffee is the highest of all the coffees in Ethiopia. Hala coffee can be divided into two types: long coffee beans and short coffee beans, of which long coffee beans are the most popular. It has a soft taste, with a wild aroma, and a slightly sour taste, which is unforgettable after drinking. Djimmah coffee is wild at an altitude of more than 1,200 meters and is sold under two brands, Limu and Babeka. Other coffee names include Sidamo coffee from the middle, sold under the brand name Yirgachaffe; and coffee with a unique flavor from Lekempti, where Chima and Cedamo beans are less flattering in appearance but taste great.
The least common of ethiopian coffee beans on the market is the Il gachafi coffee bean, which is exported to Japan and Europe, but rare in the United States. This is because The German coffee roaster Dallmeyer, to which Nestlé belongs, has established close ties with the growers of Il Gachafi coffee, thus obtaining the largest single supply of the coffee beans.
The flavor of Ethiopian coffee is more difficult to describe, it is neither intense nor very sour. Therefore, it is not suitable for deep baking, otherwise it is easy to lose its characteristics.
Speaking of specialties, Ethiopian coffee is somewhat similar to the famous Mocha coffee. Of course, quality Ethiopian coffee compares to the best coffee from around the world, including its considerable price.
Ethiopia's domestic consumption of coffee is the highest in Africa. In the countryside, it is often consumed with a herb known as "Health of Adam": new coffee beans are roasted and mashed with vanilla, then the mixture is mixed and served in small teacups, often as a side dish for pancakes, to lift the sweet pepper flavor of the pancakes.
The coffee industry is managed by the EthiopianCoffee Marketing Corporation (ECMC), which controls 90 percent of the export market. Ethiopian coffee operators have the potential to loosen their grip on the verge of easing and giving the local community greater power, a move that will benefit the coffee industry as a whole, especially individual traders. Ethiopian coffee is sold at daily auctions, mostly exported to Germany, the United States, France and Japan.
Twenty-seven, Côte d'Ivoire
In terms of quantity, it is one of the largest producers in the world.
Côte d'Ivoire (Cǒte d'lvoire) has never produced the best quality coffee, and very few coffees are produced from Arabic coffee trees. In the early 1980s, it was the world's third-largest coffee producer, producing 5 million bags a year. Even today it is the fifth largest coffee producer in the world, with an annual production of 4.4 million bags. In terms of Roebbex coffee production, Côte d'Ivoire is second only to Indonesia (6.8 million bags per year).
In the 1980s, coffee production in Côte d'Ivoire was only 250 kg per hectare. This situation is partly due to poverty and to the aging of coffee trees. Lack of investment and lack of long-term business plans have also affected coffee production.
The Government of Côte d'Ivoire has begun to take positive measures to reverse this situation. The National Coffee Management Council has been reconstituted and streamlined, and some production activities have been transferred to private companies. The government provides minimum price guarantees to farmers who produce high-quality coffee and encourages exporters to buy directly from farmers. Now, 80% of exported coffee has found a market in the European Communities countries, and the main buyers are France and Italy.
It is worth noting that Côte d'Ivoire is the main center of coffee smuggling, with as many as 2,600 tons of coffee being smuggled between 1993 and 1994, mainly through the neighbouring countries of Mali and Guinea.
XXVIII, Kenya
Rare good coffee – known for its rich aroma and balanced acidity.
People in the coffee industry consider Kenyan coffee to be one of their favorite products, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has a wonderful, satisfying aroma, balanced and delicious acidity, well-proportioned particles and excellent fruity taste.
Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported into Kenya via South Yemen. But it wasn't until the beginning of the 20th century that the Bourbon coffee tree was developed by St. John's. Mission of Austin (St. Austin Mission) was introduced.
Kenyan coffee is mostly grown at altitudes of 1500 to 2100 meters and harvested twice a year. To ensure that only ripe berries are picked, people have to make rounds through the woods, going back and forth about 7 times. Kenyan coffee is grown by small farmers who, after harvesting the coffee, send the fresh coffee beans to the cooperative cleaning station, which sends the washed and dried coffee to the cooperative in the form of "parchment coffee beans" (i.e. coffee beans covered with inner peel) ("parchment coffee beans" is the last state of the coffee beans before peeling). All coffees are collected together and growers ask for the average price according to their actual quality. This method of buying and selling works well overall 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 high-quality coffee, and no country has grown, produced and sold coffee as continuously as Kenya. All coffee beans are first served by the Kenya Coffee Council (coffee
Board of Kaeya(CBK) is acquired, where it is appraised, graded, and then sold at weekly auctions, where it is no longer divided. The Kenya Coffee Commission acts only as an agent, collecting coffee samples and distributing them to buyers so that they can determine the price and quality. The Nairobi auction was held for private exporters and the Kenya Coffee Commission paid growers below market prices. The best coffee grades are bean-shaped berry coffee (PB), followed by AA++, AA+, AA, AB, etc., in order. The finest coffee is shiny, delicious and slightly bouquet.
Auctions are also organized to meet the needs of blenders. Such auctions are usually small (3 to 6 tons per case) and have samples with grower logos for buyers to appreciate. After the auction, the exporter packs according to different flavors, different qualities and the quantity required by the blender. This provides great flexibility for the blender. Quality-conscious Germans and Nordics are long-time buyers of Kenyan coffee.
Internationally, the growth in kenyan coffee is evident, with exports of 800,000 bags from 1969 to 1970 and 2 million bags from 1985 to 1986. Now the yield is stable at 1.6 million bags, with an average yield of about 650 kg per hectare.
The average price of coffee in Kenya has been rising until the sudden rise in coffee prices in recent years. Prices from 1993 to 1994 were 50 percent higher than they were 12 months earlier. The price increase is mainly the result of increased demand.
There are also some buyers, especially Japanese businessmen, who have expressed dissatisfaction with kenya's coffee industry system. Some traders also say that the quality of coffee in the country has declined, pointing out that buying directly from farmers may be a way to improve the quality. But in any case, Kenya's detailed regulations and well-established procedures are a model for all coffee-producing countries.
Kenyan Coffee has made further name for itself with the hollywood movie>> << out of the Out of Africa sensation. In the film, Merrill Streep (Maryl
Streep) plays the heroine Karen, a writer and coffee planter. Many people probably still remember the stunning scenery and magnificent sunsets in the film, but what is even more haunting is Karen's dream of owning a coffee plantation in Africa.
Twenty-nine, Madagascar
Since 1989, the coffee industry has been privatized and many regulations have been lifted, and its total coffee production is as high as around 1 million bags per year. Since Malagasy people like to drink coffee, the domestic consumption of coffee is very high. The country's Roebect coffee is of excellent quality and France is its main export market.
The Malagasy government plans about 2,000 hectares of roebstein coffee plantations and about 5,000 hectares of Arabic coffee plantations. Therefore, the development of the island's coffee depends on its potential in Arabic coffee, and once successfully developed, this coffee is expected to become the best.
Thirty, Mozambique
There is no coffee available
Political problems and internal strife have brought Mozambique, where the coffee industry once flourished, to a standstill. Premium coffee was once produced in the Manica region of the central part of the country, but now there is no coffee to export in the country.
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