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Numerous factors affecting coffee
cultivation depend very much on the species and vary considerably from
country to country. In a comprehensive country-by-country analysis, the
different coffees produced around the world are discussed and described.
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Africa
& the Arabian Peninsula
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Coffees
from this growing region are the most distinctive in the
world, characterized by dry, winy acidity, chocolate and fruit
undertones, rustic flavors and intense aromas. Ethiopia is the
native land of coffee, and it was in Yemen that coffee was
first cultivated and prepared.
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Yemen
Arabian Mocha, grown in the northern mountains of Yemen, is one of
the oldest and most traditional of the world's coffees. It is also
one of the finest. This coffee has been cultivated and processed in
the same way for centuries, grown on mountain terraces and naturally
dried. No chemicals are used in its production, and it is no doubt
organic.
Mocha is a balanced coffee with medium to full body, good acidity
and chocolate undertones. Two famous market names for this coffee
are Mattari and Sanani. Sanani mochas have a wild, fruity acidity,
while Mattari mochas are known for their full body and chocolate
undertones.
Ethiopia
Ethiopia is the birthplace of the arabica tree, and wild berries are
still harvested by tribes people in its mountains. In Eastern
Ethiopia, coffee trees are grown between 5,000 and 6,000 feet on
small peasant plots and farms.
These coffees may be called longberry Harrar (large bean),
shortberry Harrar (smaller bean) or Mocha Harrar (peaberry or single
bean). They are all cultivated simply, processed by the traditional
dry method, and are no doubt organic. Ethiopian Harrar is
characterized by winy and blueberry undertones, with good body and
high acid.
Eastern Ethiopia produces a washed coffee called Ghimbi or Gimbi,
that has the winy undertones of Harrar, but can be richer, more
balanced, and have a heavier body and longer finish.
Southern Ethiopia produces washed coffees with fruity acidity and
intense aromas. These coffees are known by the names of the
districts in which they are produced, such as Sidamo, or by terms
like Ethiopian Fancies or Ethiopian Estate Grown. The most famous of
these coffees is Yirgacheffe, which has an unparalled fruity aroma,
light and elegant body, and an almost menthol taste. This coffee is
sought out by many U.S. consumers.
Kenya
Kenya works diligently to assure quality in all beans that are
exported. The coffee is cultivated on small farms, and the growers
are rewarded with high prices for quality beans. The main growing
region in Kenya extends south of 17,000-foot Mt. Kenya to near the
capital of Nairobi.
Kenyan coffee is wet-processed and sold by the size of the bean,
with AA signifying the largest beans, followed by A and B. The best
Kenyan coffee, called Estate Kenya, can cost twice as much as
regular AA's, but is worth the price. The tremendous body,
astounding winy acidity and black-current flavor and aroma make
Estate Kenya one of the finest coffees in the world.
Tanzania
Most Tanzanian coffees are grown near the border of Kenya on the
slopes of Mt. Kilimanjaro, and are sometimes referred to as
Kilimanjaro, Moshi or Arusha. Other coffees are grown further south
between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya,
after one of the region's cities or Pare, a market name.
All coffees are wet-processed and graded by bean size, with the
highest grade being AA, then A and B. Tanzanian coffees are
characterized by a winy acidity, medium to full body, and deep
richness. Peaberries are often separated from flat beans and sold at
a premium for the enhanced flavor characteristics they possess.
Uganda
Most of the coffee produced in Uganda is robusta, and is used for
instant coffee. Uganda does produce one fine arabica called either
Bugishu or Bugisu, and it is grown on the western slopes of Mt.
Elgon on the Kenyan border. This coffee is winy in its acidity, and
similar to Kenyan coffee in flavor, though lighter in body.
Zimbabwe
Coffee is grown on medium-sized farms and is a less potent version
of Kenyan coffee, containing less acid and less body. The best come
from the Chipinga region.
India
Coffees produced in India have more in common with Indonesian
coffees than with coffees from Africa or the Arabian peninsula. Good
Indian coffees are grown in the states of Karnatka (formerly Mysore),
Kerala, and Tamilnadu (formerly Madras). In good years these coffees
can contain acidity typical of Guatemalan coffee, and the full body
of a good Javanese coffee. In addition, these coffees incorporate
the unique spicy flavors of nutmeg, clove, cardamom, and pepper.
India also produces monsoon coffees, in which the green beans have
been exposed to the monsoon winds blowing through open warehouses
during India's rainy season. This process reduces acidity and
enhances sweetness, making them similar to Indonesian aged coffees.
Latin
America & The Caribbean
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The
coffees produced in this growing region are distinguished by
their light body, simplicity and sharp acidity. They are
typically thought of as having bright flavors with a clean,
crisp finish.
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Mexico
Mexico produces large quantities of unremarkable coffee that is
often used for dark roasts and blending. The state of Vera Cruz
produces many of these average coffees in its low laying regions,
but in its mountains near the city of Coatepec an excellent coffee
called Altura Coatepec is produced.
These high grown, or altura coffees are light bodied, nutty, with a
chocolate tang and acidic snap. Altura Orizaba and Altura Huatusco
are other fine coffees produced in Vera Cruz. The state of Oaxaca in
the central mountains also produces some good coffees, referred to
as either Oaxaca or Oaxaca Pluma. Chiapas, near the Guatemalan
border, produces coffee under the market name Tapachula, and is also
gaining a reputation for its above average organic coffees. Coffees
are produced using the wet-process.
Guatemala
Some of the world's greatest coffee is produced in the central
Highlands of Guatemala. The most famous regional marketing names
are: Antigua, Coban and Huehuetenango. High quality Guatemalan
coffees are produced using the wet-process and are of high acidity
and medium body, with smoky, spicy and chocolate flavors.
Guatemalan coffee is often marketed by grade, with the highest grade
being strictly hard bean, which indicates coffees grown at 4,500
feet or above. A secondary grade is hard bean, designating coffees
grown between 4,000 and 4,500 feet.
El
Salvador
The flavor of Salvadorian coffee is mild, with good balance, medium
body, sharp acidity and a hint of sweetness. The best grade of
Salvadorian coffee is called strictly high grown. El Salvador
produces an excellent certified organic coffee under the brand name
of Pipil. All coffees are produced using the wet-process.
Nicaragua
The best known Nicaraguan coffees are produced by the wet-process in
the Jinotega and Matagalpa regions and are light to medium bodied
and fairly acidic. Nicaraguan coffee trees produce large beans that
contain salty acidity and heavy body when brewed.
Costa Rica
Costa Rican coffee is grown primarily around the capital city of San
Jose. The most famous of these coffees are San Marcos di Tarrazu,
Tres Rios, Heredia, and Alajuela. These coffees are wet-processed,
and are full bodied and sweet, with a hearty richness and lively
acidity.
In Costa Rica, coffee grown above 3,900 is call strictly hard bean,
while coffee grown at an altitude between 3,300 and 3,900 is called
good hard bean. Costa Rican coffees are usually identified by the
estate, cooperative, or facility where they are processed. One of
the most famous of these estate coffees is La Minita.
Honduras
Honduran coffee is wet-processed and mainly used as a cheap blending
coffee. Some excellent coffees are grown here, but they are often
blended with inferior beans before they are exported and are
difficult to find.
Panama
Coffee produced in Panama is sweet, bright and balanced, and similar
to coffee from the Tres Rios region of Costa Rica. This
wet-processed coffee is often used for blending, but is excellent
served as a breakfast brew.
Jamaica
Jamaica is the home of Jamaican Blue Mountain, one of the world's
most controversial coffees. Once a superb coffee characterized by a
nutty aroma, bright acidity and a unique beef-bouillon like flavor,
recent overproduction, lack of attention to quality and profiteering
have led to a mediocre, over-priced product.
Some confusion exists about where the boundaries for growing this
coffee actually lie, and often coffees of lesser quality are
packaged under its name.
Jamaican High Mountain is a term that applies to coffees of lesser
quality that are grown at a lower altitude than Jamaican Blue
Mountain. Both coffees are produced using the wet-process.
Dominican
Republic, Haiti, Cuba, Puerto Rico
Coffees from these countries are grown at moderate altitudes and are
full-bodied with moderate acidity and uncomplicated flavors. These
wet-processed coffees are best suited for dark-roasted espresso
blends. Cibao, Bani, Ocoa, and Barahona are the four main market
names for coffees from the Dominican Republic.
Colombia
Colombia produces 12% of the world's coffee supply, and is second
only to Brazil. The bulk of Colombian coffee is of high quality, and
the country has done an excellent job marketing its product through
the visage of Juan Valdez. Peasants grow the coffee at high
altitudes, and it is processed using the wet method. Three mountain
ranges, called cordilleras, trisect Colombia from north to south.
The central and eastern cordilleras produce the best coffee. The
most famous coffees in the central cordillera are: Medellin,
Armenia, and Manizales, named for cities where they are marketed.
Medellin is the most famous, and has heavy body, rich flavor and
balanced acidity. Armenia and Manizales have less body and acidity.
In the US all three coffees may be marketed together as MAM.
In the eastern cordillera, Bogota and Bucaramanga. are the most
famous coffees. Bogota is considered one of Colombia's finest
coffees, and contains less acid than Medellin, but is equally rich
and flavorful. Bucaramanga has a low level of acid, but is rich in
body and flavor.
Venezuela
The highest quality Venezuelan coffee is grown in the western part
of the country near the Colombian border. Maraciabos, as this coffee
is known, refers to the port from which the coffee is shipped. The
most famous Maraciabos are Cucuta, Merida, Trujillo and Tachira.
Coffee grown in the eastern mountains is called Caracas, after the
capital city. Venezuelan coffees differ from other coffees grown in
the region in that they are much lower in acidity.
Ecuador
Ecuador produces a large amount of coffee, but it is rarely seen in
the United States. These coffees are undistinguished, with light to
medium body and mild acidity.
Peru
Because of its mild character, Peruvian coffee is used for blending,
French roasts, and as a flavored-coffee base. Some good coffee can
be found high in the Andes in the Chanchamayo and Urubamba Valleys,
and northern Peru is developing a reputation as a producer of good
quality, certified organic coffees.
Brazil
Brazil grows approximately 35% of the world's coffee, but only
Santos is considered important by the specialty coffee industry.
Another coffee, Rio, is also well known for it's medicinal taste,
and is often used in New Orleans coffee with the addition of
chicory.
Bourbon Santos is Brazil's finest grade of coffee, and the beans
from the arabica trees that produce this coffee are small and curly
for the first three or four years of production. During this time,
the coffee is called Bourbon Santos.
As the trees age, the beans become larger and lose quality. They are
then referred to as flat bean Santos. Bandeirante is a popular
estate grown Brazilian coffee that is often found in the United
States. Brazilian coffee is generally produced using the
dry-process.
Indonesia
& New Guinea
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Indonesia
is the world's third largest producer of coffee. However, only
10% of the crop is arabica, and the number of quality beans
available for the specialty coffee industry is limited. Even
though they are a small percentage of total production,
arabica coffees from this region are considered some of the
best in the world, and are prized for their richness, full
body, long finish, earthiness and gentle acidity.
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Sumatra
Two of the world's best and most famous coffees come from Sumatra:
Mandheling and Ankola. Both are dry-processed coffees grown in
west-central Sumatra near the port of Pandang at altitudes of 2,500
to 5,000 feet. Mandheling is known for its herbal aroma, full body,
low acidity and rich and smooth flavor. Though these coffees are
difficult to find, they remain moderate in price.
Sulawesi
or Celebes
Once known as Celebes, the island of Sulawesi in the Indonesian
archipelago produces some of the world's finest coffee. Celebes
Toraja, grown in the mountainous area near the center of the island,
is one of the most famous.
Coffees from Sulawesi are processed using the dry method and possess
an intriguing combination of sweetness and earthiness. They are low
in acidity with a deep body resembling maple syrup. These coffees
are more expensive than Sumatran coffees because of small yields and
the fierce demand for this coffee in Japan.
Java
Early Dutch explorers brought arabica trees to Java, which became
the world's leading producer of coffee until rust wiped out the
industry. The acreage was replanted with disease-resistant and less
desirable robusta stock. With the support of the Indonesian
government, arabica is once again being grown on some of the
original Dutch estates.
Estate Java is a wet-processed coffee that is more acidic, lighter
in body and quicker to finish than other coffees in the region.
Smoke and spice are flavors often associated with this coffee's
acidity.
Some Javanese coffee is stored in warehouses for two or three years
and is referred to as Old Java. This aging process causes the coffee
to lose acidity and gain body and sweetness.
New
Guinea
Papua New Guinea, which occupies the eastern half of the island of
New Guinea, is usually where coffee labeled New Guinea is grown.
Coffee is cultivated by peasants on small plantations in the
mountain highlands, and processed using the wet method.
Two of New Guinea's most famous coffees are Sigri and Arona. These
coffees are less acidic and aromatic than the best coffees of
Sulawesi and less full-bodied than the best Sumatrans, but
nonetheless they are well-balanced with a fruity aroma and earthy
body.
Hawaii
Hawaiian coffee is grown primarily on the islands of Hawaii and
Kauai, with the coffees of the Kona region of the island of Hawaii
being the most highly prized. Kona possesses the perfect environment
for growing arabicas. The best estates grow beautiful, large, flat
beans, which produce a medium-bodied brew, with buttery, spicy
characteristics.
Consumers should beware that many coffees being sold as Kona blends
may contain only 10% Hawaiian coffee, typically blended with Latin
American coffees. Kona coffees demand a premium price, and the
flavor characteristics of many lower priced Latin American coffees
are considered superior.
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