Coffee

In this the fourth article in our series on world coffees we discuss the coffees from Africa and the Middle East.

ETHIOPIA

Ethiopia is the true birthplace of coffee. The original coffee plant originated here as well the first brew. Ethiopia today is the fifth largest producer of coffee in the world growing mainly the best arabicas. Ethiopian dry-processed coffee (Harrar), tends to be medium-bodied and strongly acidic with fruity, winy tones. The best wet-processed coffee (Yirgacheffe) is light-bodied and has distinctive floral and citrus notes. Dry processed ‘Djimah’ is a popular bean that a exhibits medicinal taste. ‘Ghimbi’ is a wet-processed bean from western Ethiopia. Limu is the market name for a well-respected fragrant, floral and fruit-toned wet-processed coffee from south-central Ethiopia.

UGANDA

As the 11th largest producer of coffee in the world, Uganda has some fine arabica coffees which display the much favoured winy acidity and other desirable flavour characteristics of the best East African coffees. About 90% of the coffees produced are of the robusta variety, which are mainly used for blending and in the manufacture of instant soluble coffee. ‘Bugishu’ coffee from the slopes of Mount Elgon is the best known coffee from Uganda.

IVORY COAST

As the third largest producer of coffee on the African continent, the Ivory Coast grows mainly rich and strong robustas used in soluble coffee production.

TANZANIA

Tanzania produces mostly robusta coffees much of it grown on the slopes of Mount Kilimanjaro from which these Kilimanjaro coffees get their name. Some arabicas are grown further south in the country the best known of which is ‘Mbeya’ coffee. The best coffees from Tanzania have a full body and rich flavour, with classic acidy that make them resemble the best coffees of neighbouring Kenya.

CAMEROON

Due to its high altitude, rich volcanic soils and ample rainfall coffees from Cameroon are of good quality. They are full-bodied flavour with a well-rounded finish with chocolate characteristics.

KENYA

Kenya produces excellent quality Arabica coffees that are renowned for their consistent high quality. Although mainly produced by smallholders the harvested beans are pooled and processed under strict conditions by the Coffee Board of Kenya. The beans are carefully graded by the board into categories. PB or peaberry is considered the best, followed by AA, A and B. The peaberry plant only produces a single bean, rather than the usual ‘split’ bean found in all other varieties. Kenyan coffees have deep winy acidity with subtle fruit and berry tones.

MADAGASCAR

The island of Madagascar produces over 700,000 bags of coffee per year of both robusta and Arabica varieties. It’s most celebrated coffee ‘Kouillou’ has a highly distinctive flavour and is rated very highly by the French.

YEMEN

The name ‘Mocha’ often synonymous with coffee comes from the Yemen port of the same name, which was used as a main trading point for coffee beans. Yemeni beans are known for their rich, winy, aroma and strong chocolate tones.

For more information about coffee and coffee making equipment visit http://www.cafebar.co.uk

Author: Fenton Wayne
Article Source: EzineArticles.com
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In this article we discuss the coffees from the Central American region.

Mexican Coffee

Mexico is the seventh largest coffee producer in the world, most of which is of the arabica variety from the southern part of the country, where it is grown by smallholders and sold on to the National co-operative.

Vera Cruz State, on the gulf side of the central mountain range, produces mostly lowland coffees, but coffees called Altura (High) Coatepec, from a mountainous region near the city of that name, have an excellent reputation.

Chiapas and Tapachula coffee is grown in the mountains of the southeastern most corner of Mexico near the border with Guatemala and has a delicate light flavour similar to the well-known Oaxaca.
Primo Lavado (prime washed) is a grade of Mexico coffee that includes most of its’ finest.
Mexico is also the worlds’ main source of maragogype beans, which are extra large and some experts consider produce the very best coffee.

Guatemalan Coffee

As the second largest producer in Central America (and 8th in the world) Guatemala is another main source of the maragogype bean.

The best Guatemalan coffees have a very distinct, spicy, and (when dark roasted), display a unique smoky flavour that sets them apart from all other coffees. They are very acidy, with the spiciness or smokiness coming across as within the acidy tones, and are medium to full in body and rich in flavour.

High grown beans (Strictly Hard Bean) grade coffees(such as Antigua) from the central highlands tend to have a rich, spicy or floral acidity with excellent body characteristic. Coffees from mountainous areas exposed to either Pacific or Caribbean weather, display a bit less acidity and more fruit.

Honduran Coffee

Honduran arabica coffee is ninth of world’s leading coffee producers, yet most of it is fairly undistinguished and is mainly used as a blending coffee.

Excellent coffees are grown here, but most are blended before export. Beans are named after the growing regions, including Santa Barbara, as well as Copan, Ocotepeque, Lempira, La Paz and El Paraiso.

Costa Rican Coffee

Costa Rica only produces high quality arabica coffee that display a full body and clean, robust acidity that makes it among the most revered of all Central American coffee.

It is grown primarily in the countryside surrounding the capital, San Jose, on rich, well-drained volcanic soil above 3000 feet.

The most famous coffees are San Marcos de Tarrazu, Tres Rios, Heredia, and Alajuela. La Minita is a well-publicized estate in the Tarrazu district of Costa Rica that produces an excellent coffee – reputed to be the most meticulously prepared in the world.

Nicaraguan Coffee

Situated between Honduras and Costa Rica, the coffees of Nicaragua display a characteristic more of the former than of the latter. They are coffees in the classic Central-American style but usually undistinguished – being medium-bodied, straightforwardly acidy, with reasonable flavour.

El Salvadorian Coffee

Despite being the smallest country on the American continent, El Salvador ranks 15th in world coffee production. This hasn’t always been the case, as political problems have regularly beset this densely populated country.

Arabica coffees from El Salvador are generally less acidic and softer than other coffees from the Central American region. The best high-grown coffees are from trees of the Bourbon and Pacamara varieties and the taste can be fragrant and complex.

Strictly High-Grown is the highest grade of El Salvador coffee.

Look out for my other articles in this series on the coffee growing regions of the world.

For more information about coffee and coffee making equipment visit http://www.cafebar.co.uk

Author: Fenton Wayne
Article Source: EzineArticles.com
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Coffee has been around for a very long time, but until recently when shopping for coffee you didn’t really have that much choice. You could choose instant coffee, or drip coffee. And the only options were taking it with milk and sugar. Then suddenly the amount of options suddenly expanded. There is a lot of variety in the choices of blends, countries they are from and even style which can confuse anyone. There are also a lot of different ways to brew the coffee, from a french press to a coffee maker that makes just one cup.

Brazil is the world’s largest coffee producer and has been for over a hundred years. It’s not really that amazing when you consider how big the country is, plus it’s suitable for growing coffee. Brazil produces wonderful blends of coffee which are enjoyed all around the world.

Colombia is the most famous of the coffee producer, even though it’s only the second largest producer of coffee. It makes quite a sweet light cup of coffee which is available in supremo and excelso blends. These are considered as the best coffee blends in the world.

Other than these two coffee powerhouses there are lots of other countries which produce coffee. Each one of these producers is slightly different.

Mexico produces a unique bean which makes a lovely delicate coffee which is not very acidic. These make quite a mellow coffee which is enjoyed by many people. The Cuban coffee is drunk straight down like a shot is another option.

Indonesian coffee is well known, they produce very well known aged coffee which the environment helps with. They are the fourth largest coffee producer in the world, and so they should have enough for some time to come!

Malaysia also produces coffee, they brew theirs in a muslin bag which filters out the grounds. This makes a very strong cup of coffee. Even small countries such as Thailand produce wonderful blends of coffee which can be served with ice if you enjoy iced coffee.

Mauna Loa produces a very sweet bean which can make quite a nice medium body drink. The Java is full of flavor and has a very rich body. The whole process or roasting, finding and filtering the beans through water to produce a drink began in the 15th century and so over time this has produced a number of delicious drinks.

The Europeans have created a number of these designs, including France who adores their café au lait, which is actually half coffee and half milk. Austria likes it two thirds of a cup dark to one third regular which is a very old fashioned and traditional coffee blend.

The Italian espressos were pioneered by Luigi Bezzera in 1901 and improved in 1938 by M Cremonesi. We should thank these people for showing us just how delicious coffee can be. If you’re not into espressos then there are still plenty of other options such as the latte and cappuccino.

Coffee is a very personal thing and I can’t tell you which one you should buy. My advice is to try a few and see which style you like the best.

Being passionate about single coffee brewer, Clinton Maxwell is writing plenty of long articles in the area. With his writings like http://www.coffee-espresso-maker-tips.com/single-cup-coffee-maker.html, he confirmed his knowledge on information corresponding to single cup coffee maker.

Author: Clinton N. Maxwell
Article Source: EzineArticles.com
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Peru is the third largest South American country and the world’s sixth largest coffee producer. Almost 90% of all Peruvian coffee produced is exported and it is one of Peru’s major exports.

Because of the mild nature of most coffee produced by Peru, it is used primarily for blending, French-roast and as a flavored-coffee base. However, Peru’s Central Region in particular, has gained recognition as a high ranking producer of quality, certified organic coffee.

Peru’s coffee and agricultural producing regions include the Northern, Central and Southern Regions. They are situated in the heavily forested north-eastern slopes of the Andes. The coffee growers are small farmers who produce a mild Arabica, with exceptions among farmers who are devoted to producing organic coffee only.

A formidable obstacle to any agricultural production is the challenge of the Andes mountains, the lack of good transportation networks and the complex Amazon River basin system. Such challenges add to the production costs and make coffee farming more complicated in Peru than in other countries. The good news is that coffee producers, coffee exporters and the government are working together to improve the image of Peruvian coffee worldwide. One can say with confidence that the future looks bright for Peruvian coffee.

A few interesting facts about the Peruvian coffee regions,

Northern Region: The largest coffee growing areas in this region are Jan, Bagua, San Ignacio, Cajamarca, Piura, Amazonas and San Martin.

• Coffees from this region are typically the most unreliable and difficult to categorize. This is the newest area to produce coffee, with the highest number of uneducated coffee farmers and traders, and the biggest distance from Lima. Clean northern coffees have a smoky, earthy flavor and are the mildest of Peru. There are, however, some northern coffees that have a superb full body and delicate sweetness as well such as from the Cajamarca area.

Central Region: This region is well suited for coffee shade farming techniques. Many coffee growers follow sustainable agricultural practices and they adhere to organic fertilization and weed control methods which are very good for the environment. The most established coffee farming areas in this region include Villa Rica and La Merced.

• The peak harvest in the Central Region is usually a few months apart from the peak harvest availability of washed Central American coffees. This gives Peruvian coffee producers an advantage in coffee markets although weather fluctuations often have unpredictable effects that can change the supply and demand quickly.

Southern Region: This region includes the smallest coffee growing area of Quillabamba with towns such as Ayacucho, Cuzco and Puno.

• Puno coffees are full-bodied and very citrus-like tasting. Unfortunately, their production is very low per year and they are very rare due to their remote location on the high Bolivia-Peru border. Cuzco is one of the oldest and largest producing areas of Peru. Cuzco is also home to the famous Incan ruins of Machu Picchu. Cuzco coffee offers fruity acidity and it is among the most consistently balanced Peruvian coffees.

What about a delicious cup of Peruvian Shade Grown Organic coffee?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com
Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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In this article we discuss the coffees from India, Indonesia and the Pacific Rim.

Vietnamese Coffees

Vietnam is the second largest coffee producing country in the world today, behind Brazil. It is generally of poor quality with light acidity and mild body almost entirely of the Robusta variety. Consequently the coffee is mainly used in the production of instant and processed coffees. Most of the coffee is grown in the southern half of the country.

Indonesian Coffees

As the fourth largest coffee producer in the world, the islands of the Indonesia produce a wide range of coffees. Although the vast majority is robusta from small plantations, there are some very good arabicas produced too. Amongst the most notable are from the islands of Java, Sumatra, Sulawesi, Flores amd Timor. Sumatra is the name given to all single origin coffee produced on the island.

The most notorious of all Sumatran coffees is the Luwak. Rather uniquely the coffee cherry is collected after it has been eaten and passed thorough the digestive tract of a small island animal. Apparently this produces a lovely mellow coffee. It’s uniqueness earns its reputation as the worlds most expensive coffee.

Java coffees from the island of Java are grown on large farms mostly operated by the government, and are wet-processed using modern methods. These display the rich character of other Indonesia coffees, but are lighter in body.. Old Java, Old Government, or Old Brown are mature coffees from Java, created to mimic the flavour characteristics of the original Java coffee, which was aged in the holds of eighteenth- and nineteenth-century ships during their passage to Europe.

Indian Coffees

Despite being most famous for its teas, India is also the 6th largest producer of coffee on the planet, mainly from the southern regions of the country, where both Arabica and robustas are grown.
The best known are from the Mysore area and are known by that name. The best mysores have good body with sweetness.

Monsooned coffee is a process whereby the coffee is exposed to the monsoon winds in open warehouses. The idea is to recreate the natural ‘ageing’ that occurred during the long sea voyages to Europe. This gives the beans a particular earthy flavour and a smooth and rich taste with a spicy aroma.

Papua New Guinea

The best-known coffees from New Guinea are produced on large, modern estates that produce a clean, fragrant, and acidic coffee. Organically grown New Guinea coffees are produced on small farms and processed by the farmers using simple means. Arabicas and robusta are both grown.

Thai Coffees

Coffee is very important to the economy in Thailand. However it is intensely cultivated in the south of the country using fertilizers and pesticides and is it of low quality. Much of the coffee is used in to produce soluble products, roasted, ground, and canned coffee in their domestic market. A small amount of good quality arabica is produced in the north

Philippines

Disease destroyed most of the coffee plants in the Philippines in the late 1800′s. Today, however it has recovered somewhat and it produces generally low grade robustas for the soluble coffee market. A small amount of good quality Arabica are also produced

Hawaiian Coffee

Although not on the Pacific rim but in the Pacific itself Hawaii is a minor coffee producing island, the most famous of which is Kona coffee. It is a rich nutty and buttery coffee and often considered to one of the best coffees in the world.

Visit http://www.cafebar.co.uk for further information.

Author: Fenton Wayne
Article Source: EzineArticles.com
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