The most sensible and practical way to understand coffee-producing countries is to categorize them into the world’s three main coffee-growing regions: Africa, Indonesia, and Central and South America. In general, coffees grown adjacent to each other have similar characteristics. If a particular bean is out of stock, buyers of manufacturers who make composites typically look to nearby countries. Those who do comprehensive products will say: I want to use a “middle” one. That means light, flavorful, vibrant Central American beans. Or maybe adding “Africa” is more flavorful. Africa is the land of game beans; another example is “Indonesia” as a base. Because no other bean has such a powerful, full-bodied taste.
Beans taste different depending on where they are grown. The factors that affect the taste are the type of coffee tree, the soil properties in which it is grown, the climate and altitude of the garden, the care with which the fruit is picked, and the process of handling the beans. These elements vary from region to region, and bakers and integrators look for the characteristics of each region to give the integrative its unique, typical flavor. You can try to pursue the coffee of your dreams.
Cuban Crystal Mountain Coffee – Cubata
In Cuba, coffee cultivation is managed by the state. The best coffee-growing areas in Cuba are located in the Central Mountains. This area is also known as Crystal Mountain because, besides the cultivation of coffee, precious minerals such as quartz and crystal are also produced. Crystal Mountain is geographically adjacent to Jamaica’s Blue Mountains, with similar climatic conditions and tastes similar to Blue Mountain coffee, comparable to Jamaica’s Blue Mountains. Therefore, the Cuban Crystal Mountain has become the object of comparison with the Jamaica Blue Mountains, which is also known as the “Blue Mountains of Cuba”.
The representative coffee of Cuba’s Crystal Mountain is Cubita, Chinese name: Hujue coffee. Cubirta is like a graceful princess. Crystal Mountain Cubata coffee is synonymous with premium Cuban coffee.
Cubita has become the designated coffee of the Cuban Embassy, known as “unique Caribbean coffee” and “special coffee beans among island coffee beans”.
Some say it is the third-largest coffee producer in the world after Brazil and Colombia, but others say it is Indonesia. But what is certain is that its Robusta stock production volume ranks first in the world.
The main production area is in the southern regions, producing medium-sized coffee beans of the original Robusta species.
Ethiopia is an agricultural country with a history and tradition that can be called the origin of coffee. The place where the name “coffee” is considered to originate is Kaffa in the southwest, and the Hitamo region in the south is the main producing area. East Highland Halla is also as famous as the coffee name “Hara”.
The southwestern state of Karnataka is the main producing area, and the coffee bean particles are large. The coffee beans produced in the southeastern state of Tamilna Texas, although the particles are small, are high-end products in India.
The origin of coffee in Indonesia is mainly limited to the three small islands of Java, Sumatra and Sulawesi. Robusta stock accounts for 90% of its coffee production.
A small amount of Arabica original coffee beans produced on the island of Java, with small particles, are high-quality coffee beans with a sour taste. The original Arabicam species on this island was once a world-class quality product, but in 1920, due to large-scale pests and diseases, it was changed to the original Robusta species. Today, the original Robusta coffee beans it produces are the best in the world. Personalized bitter “Java”, widely used for blending.
The “Mandheling” produced on Sumatra is a very few Arabica species. The particles are quite large, but the production management is not ideal and the roasting quality is immediately reflected on the coffee beans, so it will be criticized, but it comes from Toyo. Its rich, mellow, syrup-like taste made it considered the best before the Blue Mountains, and many people still love it and put it down. “Ankara” is a small, rounded coffee bean that represents Indonesia’s coffee.
Mandheling, Indonesia is a large coffee-producing country. The origin of coffee is mainly in Java, Sumatra and Sulawi, and ROBUSTA species account for 90% of the total production. Mandheling is one of the few Arbica species. Mandheling’s granules are large, and the beans are very hard. The rate of defects during the planting process is high. After harvesting, it is usually selected manually. If the control process is not strict enough, it is easy to cause uneven quality, and the degree of roasting is also different. It affects the taste, so it has become a single product with more controversy. Before the Blue Mountains were discovered, Mandheling was regarded as the best coffee, because of its rich and mellow taste, neither astringent nor sour, the body and bitterness can be fully revealed; moderate roasting will leave a little moderate The sour taste has a unique flavor; if the baking is too light, there will be a powdery and astringent taste.
There is a saying that coffee was brought to Yemen from Ethiopia, and it was used as a stronghold to spread to all parts of the world. Because it is the birthplace of the original name of Arabica, it was once made a lot of noise for the mocha coffee it produced, but now it is no longer the grand occasion of that year.
Central and South America
Coffee production is concentrated in the southern part closer to Guatemala, and mountains are running through it on the east and west sides, making its sloping mountains an ideal terrain for coffee cultivation, and coffee cultivation is still common.
From the highlands, they are classified into three types of high-yielding coffees: Aldera, Prima, Rabad, and Baan Rabad. The coffee beans range in size from medium to large, and the appearance and aroma are generally good.
The island of Jamaica, famous for its coffee and the topic of the world, is a small republic located in the Caribbean Sea. The mountain slopes running through the island are the main producing areas of Jamaica coffee. The most famous one is Blue Mountain, located in the northeast of the capital Kingston. It is named after the Blue Mountains, which is known as the best “Blue Mountain Coffee” in coffee. The granules are large and have good quality, harmonious taste, and at the same time have appropriate acidity, bitterness, aroma, alcohol and sweetness. It is recognized as the best quality in the world. Usually, it is accompanied by other signs and guarantees of exquisite factories and then packed into a similar large beer wood. Outlet inside the vat of the barrel. There are NO.1, NO.2, NO.3, round beans and other grades.
Blue Mountain coffee is produced in the Blue Mountains in western Jamaica, hence the name. The Blue Mountains are a mountain range with an altitude of 2256 meters, and coffee trees are planted on the steep slopes of about 1000 meters above sea level. The annual production of Blue Mountain Coffee is only about 700 tons. Blue Mountain coffee beans are plump in shape and slightly larger than regular beans. The sour, fragrant, mellow and sweet taste is uniform and strong, slightly bitter, the taste is harmonious, and the flavor is excellent. It is suitable for single-origin coffee. Due to the low output, most of the products sold on the market are “special blue mountain”, which is a comprehensive coffee with the blue mountain as the base and other coffee beans mixed.
One of the world’s largest coffee-producing and exporting countries can be called the “coffee continent”. Since there are about ten states in the vast territory of the country, there are about ten states for mass production, so to compensate for the regional and quality gaps, Brazil has set its grading standard to stabilize the quality.
The quality of the coffee produced is very good, and it has been regarded as an indispensable coffee bean for blending since ancient times. The processing is also relatively easy, and it is widely accepted by the world. In particular, coffee beans that meet the four conditions of Brazil, Sandoz, quality similar to NO.2, Screen18, Screen19, and mild taste are the most praised and widely used. Brazil is the most important coffee-producing area in the world, and the total output accounts for 1/3 of the world’s total. There are 10 states in Brazil producing coffee beans. Due to differences in regions and climates, the quality is inevitably mixed. Therefore, Brazilian coffee beans are classified as No. .1-No.3, Screen 18, Screen 19, to keep the quality neat and stable, and it can also have better results when processing and baking. The aroma, acidity, and alcohol of Brazilian coffee are all moderate, and the bitterness is less, and it is known for its smooth taste. Among all kinds of Brazilian coffee varieties, Santos Coffee is the most famous. Santos Coffee can also be called Bourbon Santos. Bourbon Santos is of good quality, with a rounded mouthfeel, moderate acidity, and a strong sweetness. Bourbon Santos is considered an indispensable ingredient for making coffee blends.
The world’s second-largest coffee producer after Brazil. It is the leader in the country that produces “Colombian mild”. The place of origin has become a well-known coffee name, such as Medenne, Manizares, Bogota, Armenia, etc., all have their own opinions. The coffee beans are light green, have large grains, and have a unique heavy taste, so they are very suitable for pure coffee or for blending.
Colombia is the second-largest coffee producer in the world, producing 12% of the world’s total, second only to Brazil and first among the countries producing Colombian Mild. Colombian coffee trees are planted in the highlands, and the cultivation area is not large, to take care of the harvest. The harvested coffee beans are processed by washing (wet method). Colombian coffee beans are of uniform quality and can be called the standard beans among coffee beans. The taste is sour with sweetness and low bitterness. With the different roasting degrees, it can lead to multi-layered flavors. A medium roast brings out the sweetness of the beans, with mellow acidity and bitterness; a dark roast increases the bitterness without losing too much sweetness. Generally speaking, a medium-dark roast will make the taste more individual, not only can it be drunk as a single product, but it is also suitable for blended coffee.
The coffee beans used in Kona Coffee from Hawaii are grown on volcanic terrain. At the same time, there is high-density artificial cultivation agronomy, so each bean can be said to be pampered, and its worth is naturally high, second only to Blue Mountain in price. Hawaiian Kona beans are average and neat in shape, with a strong sour and sweet taste. On the palate moist and smooth. Moderate roasting imparts acidity to the beans, while dark roasting increases both bitterness and body. This coffee bean grows at altitudes from sea level to 6,000 feet. Premium coffee generally only grows in mountainous areas, growing at a height of about 4000-6000 feet, requiring annual rainfall of about 80 feet and the need for dry and wet seasons to be very pronounced. The soil quality required to grow the best coffee beans is very fertile and usually volcanic, and light clouds or cloudy weather are also required in the growing environment of high-quality coffee beans. The temperature during the day needs to be 15-20°C. This climate results in a longer growing process, unique growing and climatic conditions resulting in a more intense coffee flavor.