Welcome to Droste Coffee - We Love Coffee
Some Coffee Beans We Like: (we like them all)
Jamaica Jamaica Blue Mountain is among the most expensive beans, akin to Hawaiian Kona. Like Kona, it has the body of a good Sumatran, the bright acidity of the best Kenyan, and the balance of a Costa Rican or Colombian. Jamaica enjoys quite volcanic soil and some farms still use traditional harvesting methods.
Guatemala Guatemala might be considered the Sumatra of Latin America, with plenty of volcanic earth and sun, mountains to prevent overexposure, and a unique wood-burning drying method. Six Guatemalan regions produce unique coffees, perhaps the best known being Antigua, Coban, and Huehuetenango.
Brazil Java may have invented industrialized coffee, but Brazil upped the ante. Efficient, flat lands, good climate, and water availability make it the world’s coffee king. Though little of its coffee is truly distinctive, there’s much to like about it. Because of its notoriously low acidity, this coffee is perhaps the most useful for blending. Throughout the 1800s and into the early twentieth century, Brazil produced more than half of the world’s coffee. Brazil’s farmers use a variety of processes (though most Brazilian coffee is processed wet) and the country has a variety of climates, but a naturally fertile terroir exists throughout.
Colombia Before 1900, Colombia didn’t grow coffee. By 1940, it had started to compete head-to-head with Brazil, a coffee-growing factory farm that delivered good but not great coffee. It was as if the developers were thinking that if Brazil’s natural coffee-growing conditions were good, Colombia’s were even better. Colombia developed a standardized system that separated and graded coffees grown on individual farms primarily by size. The system was great for flavor consistency—it practically established a single flavor profile known as Colombian coffee—but nearly eliminated individual farm terroir experiences. In other words, consumers took notice of the “100% Colombian” label but stopped tasting what individual farms could produce.
Sumatra A high-humidity climate, volcanic soil, and dated ancient processing methods make Sumatra one of the most satisfying coffees. It has historically been underrated. Sumatran coffee was once sold as Javan, and the best Javan grade at that. Most of the finest Mocha-Java blends were likely Sumatran coffee as well. Mandheling and Lintong are two famous districts. The original vintage Sumatra taste depends on dry processing, though some wet processed coffees have the same profile.
Kenya Kenyan is the most famous non-Arab African coffee. The country also has one of the world’s most modern coffee industries, probably because it planted coffee late. It was the first coffee country to adopt a reasonable grading system that addresses coffee quality. Kenya AA is the highest. The best Kenyan coffee comes from Mount Kenya. All Kenyan coffees are wet-processed and most likely Caturra. Kenyan coffee is wine-like and full bodied, but it’s distinctive with unique blackberry notes.
EDITED FROM: “The Art and Craft of Coffee An Enthusiast’s Guide to Selecting, Roasting, and Brewing Exquisite Coffee Kevin Sinnott”
Introduction
Coffee beans are the seeds of the coffee plant, which is a tropical evergreen shrub native to Ethiopia. They are the raw material used in the production of one of the world's most popular beverages: coffee. Coffee beans are grown in many regions of the world, each with its own unique characteristics that influence the taste and aroma of the coffee they produce. In this article, we will explore the different types of coffee beans, how they are processed, and how these factors affect the flavor and aroma of coffee.
Types of Coffee Beans
There are two main types of coffee beans: Arabica and Robusta. Arabica beans are considered to be of higher quality and are grown at higher altitudes. They have a more complex flavor profile and are often used in specialty coffee blends. Robusta beans, on the other hand, are grown at lower altitudes and are generally considered to be of lower quality. They have a stronger, more bitter taste and are often used in instant coffee and espresso blends.
Within each type of coffee bean, there are many different varieties. Some of the most popular Arabica varieties include Bourbon, Typica, and Caturra. Bourbon is known for its sweet and fruity flavor, while Typica has a more balanced flavor profile with a hint of nuttiness. Caturra is a mutation of Bourbon and is known for its bright acidity and clean taste.
Robusta beans also come in many different varieties, including Robusta Conilon and Robusta Kouillou. Robusta Conilon is grown in Brazil and has a strong, bitter taste. Robusta Kouillou is grown in the Congo and has a milder flavor profile.
Processing Methods
Once coffee beans are harvested, they go through a process of removal of the outer layer and the pulp, leaving the bean. The beans are then dried, roasted, and ground into the coffee that we drink. There are three main methods of processing coffee beans: the dry method, the wet method, and the semi-washed method.
The dry method, also known as the natural method, is the oldest method of processing coffee beans. In this method, the coffee cherries are spread out in the sun to dry for several weeks. The cherries are turned regularly to ensure even drying. Once the cherries are fully dried, the outer layer and pulp are removed, leaving the bean.
The wet method, also known as the washed method, is a more modern method of processing coffee beans. In this method, the outer layer and pulp are removed from the coffee cherries using a machine. The beans are then soaked in water to remove any remaining pulp. Once the beans are clean, they are dried.
The semi-washed method, also known as the honey method, is a combination of the dry and wet methods. In this method, the outer layer and pulp are partially removed, leaving some of the fruit on the bean. The beans are then dried with the fruit still on them, which gives them a unique flavor profile.
Roasting
After the coffee beans have been processed, they are ready to be roasted. Roasting is the process of heating the beans to a specific temperature to bring out their flavor and aroma. The length of time the beans are roasted, as well as the temperature, can have a significant impact on the flavor of the coffee.
There are several different levels of roasting, each with its own unique flavor profile. Light roast coffee beans are roasted for the shortest amount of time and have a mild, sweet flavor. Medium roast coffee beans are roasted for a bit longer and have a slightly stronger flavor with a hint of nuttiness. Dark roast coffee beans are roasted for the longest amount of time and have a bold, smoky flavor. differently to different roasting levels. For example, Arabica beans are typically roasted to a lighter or medium level to bring out their delicate flavors, while Robusta beans can be roasted to a darker level to mask their bitter taste.
The roasting process also affects the caffeine content of the coffee. Contrary to popular belief, darker roasts do not have more caffeine than lighter roasts. In fact, the longer a coffee bean is roasted, the more caffeine is burned off. This means that lighter roasts actually have a slightly higher caffeine content than darker roasts.
Flavor and Aroma
The flavor and aroma of coffee are influenced by many factors, including the type of coffee bean, the processing method, and the roasting level. Arabica beans are known for their complex flavor profile, which can include notes of fruit, chocolate, and nuts. Robusta beans, on the other hand, have a stronger, more bitter taste with notes of earthy and woody flavors.
The processing method can also have a significant impact on the flavor and aroma of coffee. The dry method tends to produce coffee with a fuller body and a slightly fermented flavor. The wet method, on the other hand, produces coffee with a cleaner, brighter taste and a higher acidity level.
The roasting level is perhaps the most significant factor in determining the flavor and aroma of coffee. Light roast coffee beans have a mild, sweet flavor with a higher acidity level. Medium roast coffee beans have a slightly stronger flavor with a hint of nuttiness and a medium acidity level. Dark roast coffee beans have a bold, smoky flavor with a lower acidity level.
In addition to the flavor and aroma, the texture of coffee is also important. Coffee with a fuller body feels heavier on the tongue and has a more satisfying mouthfeel. This is why many coffee lovers prefer dark roast coffee, as it tends to have a fuller body than lighter roasts.
Brewing Methods
There are many different brewing methods for coffee, each with its own unique advantages and disadvantages. Some of the most popular brewing methods include drip coffee, French press, and espresso.
Drip coffee is perhaps the most common method of brewing coffee. In this method, hot water is poured over ground coffee beans, which drip through a filter and into a carafe. This method produces a clean, smooth cup of coffee with a medium body.
French press, also known as a press pot, is a popular method of brewing coffee that produces a full-bodied cup with a rich flavor. In this method, coarse coffee grounds are placed in a carafe and hot water is poured over them. The coffee is then steeped for several minutes before being pressed through a filter.
Espresso is a concentrated form of coffee that is brewed using a special machine. The machine forces hot water through finely ground coffee beans at high pressure, resulting in a rich, strong flavor with a thick layer of crema on top.
Conclusion
Coffee beans are the raw material used in the production of one of the world's most popular beverages. There are two main types of coffee beans: Arabica and Robusta, each with its own unique characteristics that influence the flavor and aroma of coffee. The processing method and roasting level also play a significant role in determining the flavor and texture of coffee.
There are many different brewing methods for coffee, each with its own advantages and disadvantages. Whether you prefer a clean, smooth cup of drip coffee or a rich, full-bodied cup of French press, the type of coffee bean and the roasting level can help you achieve the perfect cup.
As coffee continues to be one of the most popular beverages in the world, it is important to understand the factors that influence its flavor and aroma. By exploring the different types of coffee beans, processing methods, and roasting levels, coffee lovers can deepen their appreciation for this complex and delicious beverage.
Furthermore, the world of coffee is constantly evolving and new trends are emerging. One such trend is the rise of specialty coffee, which focuses on the unique flavors and characteristics of high-quality coffee beans. Specialty coffee shops and roasters are popping up all over the world, offering coffee connoisseurs a chance to taste and appreciate the many nuances of different types of coffee beans.
Another trend in the coffee industry is sustainability. With the increasing demand for coffee around the world, there are concerns about the impact of coffee production on the environment and on the livelihoods of coffee farmers. Many coffee companies are now focusing on sustainable and ethical sourcing practices, which aim to support small-scale coffee farmers and promote environmentally responsible practices.
In conclusion, coffee beans are a fascinating and complex ingredient that play a critical role in the world of coffee. From the different types of beans and processing methods to the various roasting levels and brewing techniques, every step in the coffee production process can impact the flavor, aroma, and texture of the final product. As coffee continues to be a beloved beverage around the world, it is important to appreciate the unique qualities of different coffee beans and to support sustainable and ethical practices in the coffee industry.
Introduction:
Jamaica is renowned for producing some of the world's most exceptional coffee, and Jamaican Blue Mountain coffee is one of the most famous coffee varieties. The unique flavor profile and limited production of Jamaican coffee make it one of the most sought-after coffee types globally. In this essay, we will discuss the history of Jamaican coffee, its cultivation, processing, flavor profile, and the industry's current state.
History of Jamaican Coffee:
The history of Jamaican coffee dates back to the early 18th century when coffee was introduced to the island by Sir Nicholas Lawes, then Governor of Jamaica. The first coffee plant was brought to Jamaica from Hispaniola, which is now the Dominican Republic. The coffee plant thrived in Jamaica's climate and soil, and by the mid-18th century, Jamaica became one of the world's largest coffee producers.
Initially, the coffee produced in Jamaica was mainly used for domestic consumption, and only a small quantity was exported. However, by the late 18th century, the demand for Jamaican coffee started to increase, and it became a significant export commodity. Jamaica's coffee industry continued to grow throughout the 19th century, and by the early 20th century, Jamaica was producing some of the world's finest coffee.
Cultivation of Jamaican Coffee:
Jamaican coffee is primarily grown in the Blue Mountains, which are a range of mountains located in eastern Jamaica. The Blue Mountains have a unique combination of soil, climate, and altitude that makes them an ideal location for coffee cultivation. The soil in the Blue Mountains is rich in nutrients, and the climate is cool and misty, providing the perfect conditions for coffee growth. Additionally, the high altitude of the Blue Mountains, which ranges from 2,000 to 5,000 feet above sea level, slows down the coffee's maturation process, resulting in a denser bean and a more complex flavor profile.
The coffee grown in the Blue Mountains is primarily of the Arabica variety, which is known for its high-quality flavor and aroma. The Arabica coffee plant requires a specific set of growing conditions, which are found in the Blue Mountains, making it the ideal location for Jamaican coffee cultivation.
Processing of Jamaican Coffee:
The processing of Jamaican coffee is a crucial step in determining the coffee's flavor profile. Jamaican coffee is typically processed using the wet method, also known as washed coffee processing. This method involves removing the coffee cherry's outer layer before the beans are dried.
The first step in the wet method of coffee processing is pulping, where the outer layer of the coffee cherry is removed using a machine. After pulping, the beans are left in water for up to 48 hours to ferment. The fermentation process helps to remove the remaining pulp and mucilage from the beans. Once the fermentation process is complete, the beans are washed and then left to dry in the sun or using a mechanical dryer.
After the beans are dried, they are sorted and graded based on their size and quality. Jamaican coffee is classified into three grades: Jamaica Blue Mountain, Jamaica High Mountain, and Jamaica Low Mountain. The highest quality coffee beans are classified as Jamaica Blue Mountain, while the lower-quality beans are classified as Jamaica High Mountain and Jamaica Low Mountain.
Flavor Profile of Jamaican Coffee:
Jamaican coffee is known for its exceptional flavor profile, which is influenced by several factors, including the altitude, soil, and climate in which the coffee is grown, as well as the processing method used. The flavor profile of Jamaican coffee is characterized by its mild acidity, a hint of sweetness, and a smooth, full-bodied taste.
One of the unique flavor characteristics of Jamaican coffee is its mild acidity. The high altitude at which the coffee is grown, combined with the cool and misty climate, results in a slow maturation process, which helps to develop the coffee's natural sweetness while reducing the acidity levels. This mild acidity profile sets Jamaican coffee apart from other high-quality coffee varieties, such as Colombian coffee, which has a more pronounced acidity.
In addition to its mild acidity, Jamaican coffee has a distinct sweetness, which is attributed to the coffee's growing conditions and processing method. The cool and misty climate in the Blue Mountains slows down the coffee's maturation process, allowing the beans to develop a natural sweetness. The wet processing method used to process Jamaican coffee also helps to preserve the coffee's natural sweetness, resulting in a smooth and flavorful cup of coffee.
Jamaican coffee is also known for its smooth, full-bodied taste, which is a result of the coffee's growing conditions and the processing method used. The high altitude and unique soil composition in the Blue Mountains result in a denser bean with a more complex flavor profile. The wet processing method used to process Jamaican coffee helps to preserve the coffee's natural flavors while removing any unwanted impurities, resulting in a smooth and flavorful cup of coffee.
Industry Status and Challenges:
The Jamaican coffee industry has faced several challenges in recent years, including fluctuating demand and climate change. Jamaica's coffee industry is relatively small, producing only around 0.1% of the world's coffee, with most of the coffee produced in the Blue Mountains.
One of the biggest challenges facing the Jamaican coffee industry is fluctuating demand. The limited production of Jamaican coffee makes it a highly sought-after commodity, resulting in high prices and fluctuations in demand. The high cost of Jamaican coffee limits its availability, making it difficult for coffee shops and consumers to access.
Another significant challenge facing the Jamaican coffee industry is climate change. Climate change has the potential to impact coffee production globally, and Jamaica is no exception. The changing climate can affect the coffee plants' growth and the quality of the coffee beans, resulting in lower yields and a decline in the coffee's flavor profile.
To address these challenges, the Jamaican government has taken several measures to support the coffee industry. The government has provided funding for research and development programs to improve coffee cultivation practices and increase production. Additionally, the government has established regulations to protect the Jamaican coffee brand, including strict quality control measures and the establishment of the Jamaica Coffee Industry Board.
Conclusion:
Jamaican coffee is one of the world's most exceptional coffee varieties, known for its mild acidity, sweetness, and smooth, full-bodied taste. The unique growing conditions and processing method used to produce Jamaican coffee result in a coffee with a complex flavor profile that is highly sought after by coffee enthusiasts worldwide.
While the Jamaican coffee industry faces several challenges, including fluctuating demand and climate change, the government and industry stakeholders are taking measures to protect and promote the industry. With continued support and investment, the Jamaican coffee industry can continue to produce some of the world's finest coffee and maintain its reputation as one of the best coffee varieties globally.
Introduction:
Guatemala is one of the world's top coffee producing countries, known for producing high-quality coffee with a complex flavor profile. The country's ideal growing conditions, including the high altitude, volcanic soil, and tropical climate, make it an excellent place to grow coffee. Guatemalan coffee has gained a reputation for its distinctive flavor, which is a result of the country's unique growing conditions, processing methods, and coffee varieties.
Growing Regions:
Guatemala has several growing regions that produce coffee, each with its own unique characteristics. The most famous coffee growing region in Guatemala is the Antigua region, known for its rich volcanic soil and ideal growing conditions. The Antigua region produces coffee with a complex flavor profile, including notes of chocolate, caramel, and citrus.
Other notable coffee growing regions in Guatemala include Atitlan, Coban, and Huehuetenango. The Atitlan region produces coffee with a medium body and a bright, fruity flavor profile. The Coban region produces coffee with a spicy, herbal flavor profile, while the Huehuetenango region produces coffee with a fruity, floral flavor profile.
Coffee Varieties:
Guatemala produces several coffee varieties, including Bourbon, Typica, Caturra, and Pacamara. Bourbon and Typica are the two most commonly grown varieties in Guatemala, known for their high quality and distinct flavor profile.
Bourbon coffee is known for its sweet, chocolatey flavor profile and is grown in the Antigua and Atitlan regions. Bourbon coffee is a low-yield variety, but the quality of the coffee produced is excellent, making it highly sought after by coffee enthusiasts.
Typica coffee is known for its complex flavor profile, including notes of citrus, caramel, and chocolate. Typica coffee is grown throughout Guatemala and is often blended with other coffee varieties to create unique flavor profiles.
Caturra coffee is a hybrid variety that was developed in Brazil and is known for its high yield and bright, fruity flavor profile. Caturra coffee is grown in the Huehuetenango and Atitlan regions of Guatemala.
Pacamara coffee is a relatively new variety that was developed in El Salvador by crossing the Pacas and Maragogype varieties. Pacamara coffee is known for its large bean size and complex flavor profile, including notes of fruit and chocolate.
Processing Methods:
Guatemala uses several different processing methods to produce coffee, including natural, washed, and honey processed coffee. Each processing method has a unique impact on the coffee's flavor profile, resulting in distinct coffee varieties.
Natural processed coffee is dried with the cherry still intact, resulting in a coffee with a fruity, winey flavor profile. Natural processed coffee is relatively uncommon in Guatemala, but some farmers in the Antigua and Huehuetenango regions produce it.
Washed processed coffee is the most common processing method used in Guatemala. Washed processed coffee is fermented and washed to remove the cherry's flesh, resulting in a coffee with a clean, bright flavor profile.
Honey processed coffee is a hybrid processing method that combines elements of both natural and washed processing. Honey processed coffee is partially fermented and washed, resulting in a coffee with a sweet, fruity flavor profile.
Flavor Profile:
Guatemalan coffee is known for its complex flavor profile, which includes notes of chocolate, caramel, fruit, and citrus. The flavor profile of Guatemalan coffee is a result of the country's ideal growing conditions, processing methods, and coffee varieties.
Coffee grown in the Antigua region is known for its rich, chocolatey flavor profile, while coffee grown in the Atitlan region has a bright, fruity flavor profile. Coffee grown in the Huehuetenango region is known for its floral, fruity flavor profile, and coffee grown in the Coban region has a spicy , herbal flavor profile.
Guatemalan coffee is often described as having a medium to full body, with a smooth, clean finish. The coffee is known for its acidity, which is bright and lively, but not overwhelming. Guatemalan coffee is also characterized by its aroma, which is often described as sweet and floral, with notes of chocolate and fruit.
Sustainability:
Guatemala has made significant efforts to promote sustainable coffee production in recent years. The country's coffee farmers have faced many challenges, including climate change, pests and diseases, and volatile market prices. To address these challenges, the Guatemalan government and coffee industry have implemented several sustainability initiatives.
One of the most notable sustainability initiatives in Guatemala is the Rainforest Alliance certification program. The Rainforest Alliance is an international organization that promotes sustainable agriculture practices and works to protect the environment and the rights of workers and communities. The Rainforest Alliance certification program promotes sustainable coffee production by setting standards for environmental, social, and economic sustainability.
In addition to the Rainforest Alliance certification program, many coffee farmers in Guatemala have implemented sustainable farming practices, such as using organic fertilizers, conserving water, and practicing shade-grown coffee production. These practices help to protect the environment, improve soil health, and promote biodiversity.
Economy:
Coffee is a significant contributor to Guatemala's economy, accounting for about 2% of the country's GDP and employing over 125,000 people. Guatemala is the ninth largest coffee producer in the world, with an estimated 3.5 million bags of coffee produced annually.
The coffee industry in Guatemala has faced many challenges over the years, including volatile market prices, climate change, and political instability. To address these challenges, the Guatemalan government and coffee industry have implemented several initiatives to promote sustainable coffee production and improve the coffee sector's competitiveness.
One of the most significant initiatives in recent years is the establishment of the National Coffee Association of Guatemala (Anacafe). Anacafe is a non-profit organization that works to promote the interests of the coffee industry in Guatemala. The organization provides training and technical assistance to coffee farmers, promotes research and development, and works to improve the quality and competitiveness of Guatemalan coffee.
Conclusion:
Guatemalan coffee is known for its complex flavor profile, including notes of chocolate, fruit, and citrus. The country's ideal growing conditions, processing methods, and coffee varieties contribute to the coffee's unique flavor profile. Guatemala has made significant efforts to promote sustainable coffee production in recent years, and the coffee industry is a significant contributor to the country's economy. With its rich history and dedication to quality and sustainability, Guatemalan coffee is sure to remain a popular choice among coffee enthusiasts for years to come.
Introduction:
Brazil is the largest coffee-producing country in the world, responsible for producing over one-third of the world's coffee supply. The country's ideal growing conditions, processing methods, and coffee varieties have contributed to the development of a unique flavor profile that is characteristic of Brazilian coffee. In this article, we will explore the history, growing regions, processing methods, flavor profile, and sustainability initiatives associated with Brazilian coffee.
History:
Coffee was introduced to Brazil in the early 18th century, and by the mid-19th century, the country had become the world's largest coffee producer. The Brazilian coffee industry experienced significant growth during this period due to an increase in demand for coffee worldwide. The country's ideal growing conditions, including its warm climate, abundant rainfall, and rich soil, contributed to the success of the coffee industry.
During the early 20th century, the Brazilian government implemented policies to promote coffee production, including the creation of the Brazilian Coffee Institute. The institute helped to improve the quality of Brazilian coffee and establish the country's reputation as a leading producer of high-quality coffee. Today, Brazil is home to over 300,000 coffee farms, and the coffee industry remains a significant contributor to the country's economy.
Growing Regions:
Brazil's coffee-growing regions are located in the southeastern part of the country, primarily in the states of Minas Gerais, São Paulo, and Paraná. The country's ideal growing conditions, including its warm climate, abundant rainfall, and rich soil, contribute to the success of coffee production in these regions.
The Minas Gerais region is the largest coffee-producing region in Brazil, accounting for over half of the country's coffee production. The region is known for producing high-quality arabica coffee, which is favored by specialty coffee roasters worldwide. The São Paulo and Paraná regions are also significant coffee-producing regions in Brazil, known for their production of both arabica and robusta coffee.
Processing Methods:
Brazilian coffee is typically processed using the natural or pulped natural method. The natural method involves drying the coffee cherries in the sun, allowing the fruit to ferment and impart flavor to the coffee beans. The pulped natural method involves removing the skin of the coffee cherry before drying the beans, resulting in a cleaner and brighter flavor profile than the natural method.
In recent years, some Brazilian coffee producers have started to experiment with new processing methods, including the honey process and the anaerobic fermentation process. The honey process involves leaving some of the fruit on the beans during the drying process, resulting in a sweet and fruity flavor profile. The anaerobic fermentation process involves fermenting the coffee beans in a controlled environment, resulting in a unique and complex flavor profile.
Flavor Profile:
Brazilian coffee is known for its mild and nutty flavor profile, with notes of chocolate, caramel, and nuts. The coffee is typically low in acidity and has a full body, making it a popular choice for blending with other coffees. Brazilian coffee is also known for its versatility, making it suitable for a wide range of brewing methods, including espresso, drip coffee, and French press.
Sustainability:
The Brazilian coffee industry has faced many challenges in recent years, including climate change, pests and diseases, and volatile market prices. To address these challenges, the Brazilian government and coffee industry have implemented several sustainability initiatives.
One of the most significant sustainability initiatives in Brazil is the Certified Sustainable Coffee program. The program promotes sustainable coffee production by setting standards for environmental, social, and economic sustainability. Coffee producers who meet these standards are eligible to receive certification, which helps to promote their coffee in international markets.
In addition to the Certified Sustainable Coffee program, many coffee producers in Brazil have implemented sustainable farming practices, such as using organic fertilizers, conserving water, and practicing shade-grown coffee production.
Another sustainability initiative in Brazil is the Rainforest Alliance certification program. This program promotes sustainable coffee production by setting standards for environmental, social, and economic sustainability, as well as protecting the biodiversity of the rainforest. Coffee producers who meet these standards are eligible to receive certification, which helps to promote their coffee in international markets.
The Brazilian government has also implemented initiatives to support small-scale coffee producers, who often face challenges accessing resources and markets. One such initiative is the National Program for Sustainable Family Agriculture, which provides technical assistance, financing, and market access to small-scale coffee producers.
Conclusion:
Brazilian coffee is known for its mild and nutty flavor profile, with notes of chocolate, caramel, and nuts. The country's ideal growing conditions, processing methods, and coffee varieties have contributed to the development of this unique flavor profile. The Brazilian coffee industry has faced many challenges in recent years, including climate change, pests and diseases, and volatile market prices. To address these challenges, the Brazilian government and coffee industry have implemented several sustainability initiatives, including the Certified Sustainable Coffee program and the Rainforest Alliance certification program. These initiatives promote sustainable coffee production and help to ensure the future viability of the Brazilian coffee industry.
Introduction:
Colombian coffee is known for its mild and well-balanced flavor profile, with notes of chocolate, caramel, and citrus. Colombia is the third-largest coffee-producing country in the world and is famous for producing high-quality arabica coffee. In this article, we will explore the history, growing regions, processing methods, flavor profile, and sustainability initiatives associated with Colombian coffee.
History:
Coffee was introduced to Colombia in the early 18th century and quickly became an essential part of the country's economy. The coffee industry experienced significant growth during the 19th and 20th centuries, with the establishment of large coffee plantations and the introduction of new coffee varieties. Today, coffee remains a significant contributor to the Colombian economy, providing employment opportunities for over two million people.
Growing Regions:
Colombian coffee is primarily grown in the Andean region of the country, which includes the departments of Antioquia, Huila, Cauca, Tolima, and Nariño. The ideal growing conditions in these regions, including high altitude, mild temperatures, and abundant rainfall, contribute to the unique flavor profile of Colombian coffee.
Antioquia is the largest coffee-producing region in Colombia, accounting for approximately 20% of the country's coffee production. The region is known for producing high-quality arabica coffee with a smooth and well-balanced flavor profile. Huila and Tolima are also significant coffee-producing regions in Colombia, known for their production of both washed and natural processed arabica coffee.
Processing Methods:
Colombian coffee is typically processed using the washed or wet method, which involves removing the skin and pulp of the coffee cherry before drying the beans. This method results in a clean and bright flavor profile, with a mild and well-balanced acidity.
In recent years, some Colombian coffee producers have started to experiment with new processing methods, including the natural and honey methods. The natural method involves drying the coffee cherries in the sun, allowing the fruit to ferment and impart flavor to the coffee beans. The honey method involves leaving some of the fruit on the beans during the drying process, resulting in a sweet and fruity flavor profile.
Flavor Profile:
Colombian coffee is known for its mild and well-balanced flavor profile, with notes of chocolate, caramel, and citrus. The coffee is typically medium-bodied, with a mild and well-balanced acidity. Colombian coffee is versatile and suitable for a wide range of brewing methods, including espresso, drip coffee, and French press.
Sustainability:
The Colombian coffee industry has faced many challenges in recent years, including climate change, pests and diseases, and volatile market prices. To address these challenges, the Colombian government and coffee industry have implemented several sustainability initiatives.
One of the most significant sustainability initiatives in Colombia is the Juan Valdez Cafe program. The program promotes sustainable coffee production by setting standards for environmental, social, and economic sustainability. Coffee producers who meet these standards are eligible to receive certification, which helps to promote their coffee in international markets.
In addition to the Juan Valdez Cafe program, many coffee producers in Colombia have implemented sustainable farming practices, such as using organic fertilizers, conserving water, and practicing shade-grown coffee production. These practices help to promote soil health, conserve natural resources, and protect biodiversity.
Conclusion:
Colombian coffee is known for its mild and well-balanced flavor profile, with notes of chocolate, caramel, and citrus. The ideal growing conditions in the Andean region of Colombia, combined with the use of the washed processing method, contribute to the unique flavor profile of Colombian coffee. The Colombian coffee industry has faced many challenges in recent years, but initiatives such as the Juan Valdez Cafe program and sustainable farming practices are helping to ensure the future viability of the industry. Colombian coffee remains a staple of the global coffee market and is highly sought after by coffee enthusiasts for its quality and flavor.
One of the unique aspects of Colombian coffee production is the role of smallholder farmers. While large coffee plantations exist in Colombia, the majority of coffee is produced by small-scale farmers who own less than five hectares of land. These farmers often belong to cooperatives, which provide them with technical assistance, financing, and market access. Cooperatives also promote sustainable coffee production and help small-scale farmers to improve the quality of their coffee.
In recent years, the Colombian government has also implemented initiatives to support small-scale coffee farmers. The National Coffee Fund, for example, provides financing and technical assistance to small-scale coffee farmers, helping them to improve their productivity and income. The government has also invested in infrastructure projects, such as rural roads and water systems, to support coffee production in remote areas.
Another sustainability initiative in Colombia is the Rainforest Alliance certification program. This program promotes sustainable coffee production by setting standards for environmental, social, and economic sustainability, as well as protecting the biodiversity of the rainforest. Coffee producers who meet these standards are eligible to receive certification, which helps to promote their coffee in international markets.
Colombian coffee has a long history of excellence and has established itself as one of the most highly regarded coffee origins in the world. Its mild and well-balanced flavor profile, combined with sustainable production practices and initiatives, make it a sought-after coffee for coffee enthusiasts and connoisseurs alike. The Colombian coffee industry continues to face challenges, but initiatives such as the Juan Valdez Cafe program, sustainable farming practices, and government support for small-scale farmers are helping to ensure the future viability of the industry.
Sumatran coffee is a type of coffee produced on the island of Sumatra, Indonesia. It is known for its full-bodied flavor, low acidity, and earthy and spicy notes. Sumatra is one of the largest coffee producers in the world, and its coffee is highly regarded by coffee enthusiasts for its unique taste and complex flavor profile.
History of Sumatran Coffee
Coffee was introduced to Sumatra by Dutch colonizers in the early 18th century. The Dutch established coffee plantations throughout the island, and Sumatra quickly became one of the largest coffee producers in the world. However, coffee production in Sumatra was disrupted by the Japanese occupation during World War II and the subsequent Indonesian War of Independence.
After Indonesia gained independence in 1949, the government nationalized the coffee industry and established the Indonesian Coffee and Cocoa Research Institute to improve coffee production and quality. The government also established cooperatives to help small-scale coffee farmers improve their livelihoods.
In recent years, Sumatran coffee has become increasingly popular in the specialty coffee industry. Coffee roasters and enthusiasts have been drawn to its unique flavor profile and the traditional processing methods used to produce it.
Varieties of Sumatran Coffee
There are several varieties of coffee grown in Sumatra, including Arabica and Robusta. Arabica coffee is generally considered to be of higher quality and is grown at higher elevations. Robusta coffee is grown at lower elevations and is often used in blends or for instant coffee.
The most common Arabica variety grown in Sumatra is Typica, which is a traditional variety with a low yield but high-quality beans. Other Arabica varieties grown in Sumatra include Bourbon and Catimor. Bourbon is known for its sweetness and complex flavor, while Catimor is a hybrid variety that was developed to be resistant to coffee leaf rust.
Processing Methods
One of the unique aspects of Sumatran coffee production is the traditional processing methods used to produce it. Most Sumatran coffee is processed using the wet-hulled method, also known as Giling Basah.
In this method, the coffee cherries are picked and the outer pulp is removed using a pulping machine. The beans are then fermented overnight to remove any remaining mucilage. After fermentation, the beans are washed and dried until they reach a moisture content of around 50%.
At this point, the beans are sold to middlemen known as collectors, who take them to local markets for sale. The collectors often further dry the beans using a process called sun drying, in which the beans are spread out on mats or tarpaulins and left to dry in the sun for several days.
After the beans have been sold, they are further processed using a method known as wet-hulling. In this method, the parchment layer is removed from the beans using a hand-operated machine. The beans are then dried until they reach a moisture content of around 12%.
This unique processing method gives Sumatran coffee its distinct flavor profile, which is characterized by earthy, spicy, and herbal notes. The wet-hulling process also results in a higher moisture content in the beans, which can make them more susceptible to mold and other defects if not stored properly.
Sustainability and Social Responsibility
The Sumatran coffee industry faces several challenges, including low productivity, poor quality control, and a lack of infrastructure. Additionally, many small-scale coffee farmers struggle to earn a living wage from their coffee crops.
In recent years, there has been a growing movement towards sustainable and socially responsible coffee production in Sumatra. One such initiative is the Gayo Organic Coffee Farmers Cooperative, which was established in 2008 to promote organic and fair trade coffee production in the Gayo Highlands region of Sumatra.
The cooperative provides technical assistance, financing, and market access to small-scale coffee farmers in the region. It also promotes sustainable farming practices, such as intercropping coffee with other crops and using organic fertilizers and pesticides.
Another initiative aimed at improving the sustainability of the Sumatran coffee industry is the Utz Certified program. This program provides certification and training to coffee farmers in sustainable farming practices, including environmental management, social responsibility, and economic viability.
In addition to these initiatives, some coffee roasters have also taken steps to promote sustainability and social responsibility in their supply chains. For example, Starbucks has a program called Coffee and Farmer Equity (C.A.F.E.) Practices, which sets standards for sustainable coffee production and provides training and support to coffee farmers.
Flavor Profile
Sumatran coffee is known for its full-bodied flavor, low acidity, and earthy and spicy notes. The flavor profile is influenced by several factors, including the variety of coffee, the growing conditions, and the processing method.
The wet-hulling process used to produce Sumatran coffee can also contribute to its unique flavor profile. The higher moisture content in the beans can result in a more intense flavor, with notes of tobacco, cedar, and dark chocolate. However, the wet-hulling process can also result in defects such as mold or musty flavors if the beans are not stored properly.
Sumatran coffee is also known for its low acidity, which makes it a good choice for people who are sensitive to acid in coffee. The low acidity can also make the coffee less bitter and smoother on the palate.
Brewing Methods
Sumatran coffee can be brewed using a variety of methods, including drip brewing, French press, and espresso. However, due to its unique flavor profile, Sumatran coffee may not be well-suited for certain brewing methods.
For example, the low acidity and full-bodied flavor of Sumatran coffee may not be well-suited for pour-over brewing, which tends to highlight the acidity and delicate flavor notes of the coffee. However, Sumatran coffee can be a good choice for French press or espresso, which can help to bring out the coffee's earthy and spicy notes.
Sumatran coffee can also be brewed using traditional Indonesian methods, such as using a cloth filter called a sokani or a clay pot called a jebena. These methods can produce a strong, flavorful coffee with a rich, full-bodied flavor.
Conclusion
Sumatran coffee is a unique and flavorful coffee that is highly regarded by coffee enthusiasts. Its earthy and spicy flavor profile, low acidity, and full-bodied taste make it a popular choice for coffee lovers around the world.
The traditional processing methods used to produce Sumatran coffee, including the wet-hulling method, give the coffee its distinct flavor profile. However, these methods can also result in defects if the beans are not stored properly, which can be a challenge for small-scale coffee farmers in the region.
Efforts to promote sustainability and social responsibility in the Sumatran coffee industry, such as the Gayo Organic Coffee Farmers Cooperative and the Utz Certified program, are helping to improve the livelihoods of small-scale coffee farmers and promote sustainable coffee production.
Overall, Sumatran coffee is a unique and flavorful coffee that is well worth trying for anyone who appreciates complex and nuanced flavors in their coffee.
Introduction
Kenyan coffee is one of the world's most highly-regarded specialty coffees, known for its bright acidity, full-bodied flavor, and complex fruity and floral notes. Kenyan coffee is grown in the high-altitude regions of the country, where the cool temperatures, abundant rainfall, and fertile soil create ideal conditions for growing high-quality coffee.
In this article, we will explore the history, cultivation, processing, and flavor profile of Kenyan coffee. We will also examine the various brewing methods used to prepare Kenyan coffee and discuss the efforts to promote sustainability and social responsibility in the Kenyan coffee industry.
History
Coffee was first introduced to Kenya in the late 19th century by British colonizers, who saw the potential for coffee cultivation in the country's high-altitude regions. The first coffee plantations were established in the central highlands of Kenya, where the cool temperatures and fertile soil were ideal for growing coffee.
Over time, coffee cultivation became an important part of the Kenyan economy, with small-scale farmers producing most of the coffee grown in the country. Today, coffee remains an important source of income for many Kenyan farmers, and the country is renowned for its high-quality specialty coffees.
Cultivation
Kenyan coffee is grown in the high-altitude regions of the country, primarily in the central highlands around Mount Kenya and the Aberdare Range. The cool temperatures, abundant rainfall, and fertile soil in these regions create ideal conditions for growing high-quality coffee.
Most Kenyan coffee is grown on small-scale farms, with farmers typically cultivating a few hundred trees on plots of land measuring less than an acre. The most commonly grown coffee varieties in Kenya are Bourbon, SL28, and SL34, which are known for their complex flavor profiles and bright acidity.
Kenyan coffee is typically grown using traditional farming methods, with farmers planting coffee trees among other crops such as bananas, maize, and beans. This intercropping helps to promote soil health and biodiversity while also providing additional sources of income for farmers.
Harvesting and Processing
Kenyan coffee is harvested between October and December, with the coffee cherries picked by hand when they are fully ripe. The ripe cherries are then sorted by hand to remove any defective or under-ripe cherries.
After sorting, the coffee cherries are either processed using the wet method or the dry method. The wet method involves removing the outer skin and pulp of the cherries using a pulping machine, leaving the beans covered in a layer of mucilage. The beans are then fermented in water for 24-48 hours, during which time enzymes break down the mucilage.
After fermentation, the beans are washed to remove the mucilage and then dried on raised beds or patios. The drying process can take up to two weeks, during which time the beans are regularly turned and sorted to ensure even drying.
The dry method, also known as the natural method, involves drying the coffee cherries whole in the sun. The cherries are spread out on raised beds or patios and turned regularly to ensure even drying. Once the cherries are fully dry, the outer skin and pulp are removed using a hulling machine, leaving the beans with a thin layer of parchment.
Flavor Profile
Kenyan coffee is known for its bright acidity, full-bodied flavor, and complex fruity and floral notes. The flavor profile is influenced by several factors, including the variety of coffee, the growing conditions, and the processing method.
The Bourbon, SL28, and SL34 varieties grown in Kenya are known for their complex and nuanced flavors, with bright citrus and berry notes, floral aromas, and hints of blackcurrant and tomato. The cool temperatures and high-altitude growing conditions in the central highlands of Kenya also contribute to the coffee's distinctive flavor profile, as do the processing methods used by Kenyan coffee farmers.
The wet method used to process Kenyan coffee results in a cleaner and more complex flavor profile, with bright acidity and fruity notes. The dry method, on the other hand, produces coffee with a heavier body and more pronounced fruit flavors.
Kenyan coffee is also known for its acidity, which is often described as bright, lively, and complex. This acidity is a result of the coffee's high levels of citric and malic acids, which give the coffee its characteristic tartness and fruitiness.
Brewing Methods
Kenyan coffee is a versatile coffee that can be brewed using a variety of methods, including pour-over, French press, espresso, and cold brew. Each brewing method brings out different aspects of the coffee's flavor profile, allowing drinkers to explore the nuances and complexities of Kenyan coffee.
Pour-over is a popular method for brewing Kenyan coffee, as it allows the coffee's bright acidity and fruity flavors to shine through. The Chemex and V60 are both popular pour-over methods for Kenyan coffee, as they allow for precise control over the brewing process and can bring out the coffee's delicate floral notes.
French press is another popular brewing method for Kenyan coffee, as it allows for a fuller-bodied cup with more pronounced fruit flavors. The long steeping time of the French press method also allows the coffee's complex flavor profile to develop fully.
Espresso is a less common brewing method for Kenyan coffee, but it can produce a deliciously complex shot with bright acidity and fruity notes. Kenyan coffee can also be used in espresso-based drinks like lattes and cappuccinos, where its bright acidity can cut through the richness of the milk.
Cold brew is a popular method for brewing Kenyan coffee in warmer months, as it produces a smooth and refreshing cup with a slightly sweet, fruity flavor. The slow steeping process of cold brew allows the coffee's flavor profile to develop slowly and evenly, resulting in a rich and complex brew.
Sustainability and Social Responsibility
Kenyan coffee farmers face numerous challenges, including climate change, low prices, and an aging workforce. To address these challenges, several organizations have been established to promote sustainability and social responsibility in the Kenyan coffee industry.
One such organization is the Kenya Coffee Producers Association (KCPA), which was established in 2000 to promote the interests of coffee farmers in Kenya. The KCPA provides training and technical assistance to farmers, helps to improve the quality of Kenyan coffee, and advocates for fair prices for farmers.
Another organization working to promote sustainability in the Kenyan coffee industry is the Sustainable Coffee Program (SCP), which was established in 2003 by the Kenya Coffee Board. The SCP provides training and technical assistance to coffee farmers, promotes sustainable farming practices, and works to improve the quality and marketability of Kenyan coffee.
In addition to these organizations, many coffee roasters and retailers are also working to promote sustainability and social responsibility in the Kenyan coffee industry. These companies often work directly with Kenyan coffee farmers, paying fair prices for their coffee and supporting community development initiatives.
Conclusion
Kenyan coffee is a complex and nuanced specialty coffee known for its bright acidity, full-bodied flavor, and complex fruity and floral notes. Grown in the high-altitude regions of the central highlands of Kenya, Kenyan coffee is produced by small-scale farmers using traditional farming methods.
Kenyan coffee is typically processed using either the wet or dry method, with each method producing a distinct flavor profile. The wet method results in a cleaner and more complex flavor, while the dry method produces coffee with a heavier body and more pronounced fruit flavors.
Kenyan coffee can be brewed using a variety of methods, each of which brings out different aspects of the coffee's flavor profile. Pour-over, French press, espresso, and cold brew are all popular brewing methods for Kenyan coffee.
In recent years, there has been a growing focus on sustainability and social responsibility in the Kenyan coffee industry. Organizations like the Kenya Coffee Producers Association and the Sustainable Coffee Program are working to promote sustainable farming practices, improve the quality of Kenyan coffee, and advocate for fair prices for farmers.
As consumer demand for high-quality, sustainably-sourced coffee continues to grow, Kenyan coffee is likely to remain a popular choice among specialty coffee drinkers. Its unique flavor profile and the efforts of organizations and companies to promote sustainability in the industry make it a coffee that not only tastes good, but also does good.
Tips for Brewing Kenyan Coffee
If you're interested in trying Kenyan coffee, here are a few tips for brewing a delicious cup:
Use high-quality, freshly roasted beans: To get the most out of Kenyan coffee's complex flavor profile, it's important to start with high-quality, freshly roasted beans. Look for beans that have been roasted within the past two weeks and that have a roast date clearly marked on the bag.Experiment with brewing methods: Kenyan coffee is a versatile coffee that can be brewed using a variety of methods. Experiment with different methods like pour-over, French press, espresso, and cold brew to find the one that brings out the flavors you enjoy most.Pay attention to water temperature: The ideal water temperature for brewing Kenyan coffee is between 195 and 205 degrees Fahrenheit. If your water is too hot, it can over-extract the coffee and produce a bitter or burnt taste. If it's too cool, it can under-extract the coffee and produce a weak or sour taste.Use the right grind size: The ideal grind size for Kenyan coffee depends on the brewing method you're using. For pour-over and drip coffee, a medium grind is usually best. For French press, a coarse grind is better. And for espresso, a fine grind is necessary.Store your coffee properly: To keep your Kenyan coffee fresh and flavorful, store it in an airtight container in a cool, dark place. Avoid storing it in the fridge or freezer, as this can cause moisture to build up and compromise the flavor of the coffee.
Final Thoughts
Kenyan coffee is a unique and complex specialty coffee with a flavor profile that is both bright and complex. Grown in the high-altitude regions of the central highlands of Kenya, Kenyan coffee is produced by small-scale farmers using traditional farming methods.
The wet and dry processing methods used to produce Kenyan coffee result in distinct flavor profiles, with the wet method producing a cleaner and more complex flavor, and the dry method producing a heavier body with more pronounced fruit flavors.
As consumer demand for high-quality, sustainably-sourced coffee continues to grow, Kenyan coffee is likely to remain a popular choice among specialty coffee drinkers. Its unique flavor profile and the efforts of organizations and companies to promote sustainability in the industry make it a coffee that not only tastes good, but also does good.
From WikiPedia:
The History of coffee
The Coffee Bearer by John Frederick Lewis (1857).
(Ottoman quarters in Cairo, Egypt)
French coffeepot, by François-Thomas Germain, 1757, silver with ebony handle, height: 29.5 cm, width with handle: 30.5 cm, Metropolitan Museum of Art (New York City)
Coffeepot (cafetière "campanienne"), part of a service, 1836, hard-paste porcelain, overall: 19.2 x 17.6 x 10.8 cm, Metropolitan Museum of Art
The history of coffee dates back to the 15th century, and possibly earlier with a number of reports and legends surrounding its first use. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the early 15th century, in the Sufi monasteries of Yemen,[1] spreading soon to Mecca and Cairo. By the 16th century, it had reached the rest of the Middle East, South India (Karnataka), Persia, Turkey, the Horn of Africa, and northern Africa. Coffee then spread to the Balkans, Italy, and to the rest of Europe, as well as Southeast Asia and then to America,[2] despite bans imposed during the 15th century by religious leaders in Mecca and Cairo, and later by the Catholic Church.
The word "coffee" entered the English language in 1582 via the Dutch koffie,[3] borrowed from the Ottoman Turkish kahve, in turn borrowed from the Arabic qahwah (قهوة).[4]
The Arabic word qahwah originally referred to a type of wine, whose etymology is given by Arab lexicographers as deriving from the verb qahā (قها, "to lack hunger") in reference to the drink's reputation as an appetite suppressant.[4][5] The word qahwah is sometimes alternatively traced to the Arabic quwwa ("power, energy"), or to Kaffa, a medieval kingdom in Ethiopia whence the plant was exported to Arabia.[4] These etymologies for qahwah have all been disputed, however. The name qahwah is not used for the berry or plant (the products of the region), which are known in Arabic as bunn and in Somali and Oromo as būn. Semitic languages had the root qhh, "dark color", which became a natural designation for the beverage. According to this analysis, the feminine form qahwah (also meaning "dark in color, dull(ing), dry, sour") was likely chosen to parallel the feminine khamr (خمر, "wine"), and originally meant "the dark one".[6]
There are several legendary accounts of the origin of the drink itself. One account involves the Moroccan Sufi mystic Ghothul Akbar Nooruddin Abu al-Hasan al-Shadhili.[7] When traveling in Ethiopia, the legend goes, he observed birds of unusual vitality feeding on berries, and, upon trying the berries, experienced the same vitality. Other accounts attribute the discovery of coffee to Sheikh Abu al-Hasan ash-Shadhili's disciple, Omar. According to the ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mecca to a desert cave near Ousab. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the beans to improve the flavor, but they became hard. He then tried boiling them to soften the bean, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this "miracle drug" reached Mecca, Omar was asked to return and was made a saint.[8]
Studies of genetic diversity have been performed on Coffea arabica varieties, which were found to be of low diversity but with retention of some residual heterozygosity from ancestral materials, and closely related diploid species Coffea canephora and C. liberica;[9] however, no direct evidence has ever been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant or known about it there earlier than the seventeenth century.[1] The original domesticated coffee plant is said to have been from Harar, and the native population is thought to be derived from Ethiopia with distinct nearby populations in Sudan and Kenya.[10][11]
Coffee was primarily consumed in the Islamic world where it originated and was directly related to religious practices.[12] For example, coffee helped its consumers fast in the day and stay awake at night, during the Muslim celebration of Ramadan.[13]
It [coffee] became associated with Muhammad's birthday. Indeed, various legends ascribed coffee’s origins to Muhammad, who, through the archangel Gabriel, brought it to man to replace the wine which Islam forbade.
[14]
Another account involves a 9th-century Ethiopian goat-herder, Kaldi, who, noticing the energizing effects when his flock nibbled on the bright red berries of a certain bush, chewed on the fruit himself. His exhilaration prompted him to bring the berries to a monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire, from which an enticing aroma billowed, causing other monks to come and investigate. The roasted beans were quickly raked from the embers, ground up, and dissolved in hot water, yielding the world's first cup of coffee. Since this story is not known to have appeared in writing before 1671, 800 years after it was supposed to have taken place[citation needed], it is highly likely to be apocryphal.[1]
18th century French plan of Mocha, Yemen. The Somali, Jewish and European quarters are located outside the citadel. The Dutch, English, Turkish and French trading posts are inside the city walls.
Syrian Bedouin from a beehive village in Aleppo, Syria, sipping the traditional murra (bitter) coffee, 1930
Palestinian women grinding coffee, 1905
The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the late 15th century, by Sufi Imam Muhammad Ibn Said Al Dhabhani who is known to have imported goods from Ethiopia to Yemen.[1] Coffee was first exported out of Ethiopia to Yemen by Somali merchants from Berbera and Zeila, which was procured from Harar and the Abyssinian interior. According to Captain Haines, who was the colonial administrator of Aden (1839-1854), Mocha historically imported up to two-thirds of their coffee from Berbera-based merchants before the coffee trade of Mocha was captured by British-controlled Aden in the 19th century. Thereafter, much of the Ethiopian coffee was exported to Aden via Berbera.[15]
"Berbera not only supplies Aden with horned cattle and sheep to a very large extent, but the trade between Africa and Aden is steadily increasing greatly every year. In the article of coffee alone there is considerable export, and ' Berbera' coffee stands in the Bombay market now before Mocha. The coffee shipped at Berbera comes from far in the interior from Hurrar, Abyssinia, and Kaffa. It will be to the advantage of all that the trade should come to Aden through one port, and Berbera is the only place on the coast there that has a protected port, where vessels can lie in smooth water.”[16]
Sufis in Yemen used the beverage as an aid to concentration and as a kind of spiritual intoxication when they chanted the name of God.[17] Sufis used it to keep themselves alert during their nighttime devotions. A translation of Al-Jaziri's manuscript[18] traces the spread of coffee from Arabia Felix (present-day Yemen) northward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Constantinople. By 1414, the plant was known in Mecca, and in the early 1500s was spreading to the Mameluke Sultanate of Egypt and North Africa from the Yemeni port of Mocha.[10][17] Associated with Sufism, myriad coffee houses grew up in Cairo (Egypt) around the religious University of the Azhar. These coffee houses also opened in Syria, especially in the cosmopolitan city of Aleppo,[17] and then in Istanbul, the capital of the Ottoman Empire, in 1554.[17] In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a theological court in Mecca.[19] However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish Sultan Suleiman I, with Grand Mufti Mehmet Ebussuud el-İmadi issuing a fatwa allowing the consumption of coffee.[20] In Cairo a similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans were sacked.[21] During the 16th century, it had already reached the rest of the Middle East, the Safavid Empire and the Ottoman Empire. From the Middle East, coffee drinking spread to Italy, then to the rest of Europe, and coffee plants were transported by the Dutch to the East Indies and to the Americas.[2]
Similarly, coffee was banned by the Ethiopian Orthodox Church some time before the 18th century.[22] However, in the second half of the 19th century, Ethiopian attitudes softened towards coffee drinking, and its consumption spread rapidly between 1880 and 1886; according to Richard Pankhurst, "this was largely due to Emperor Menelik, who himself drank it, and to Abuna Matewos who did much to dispel the belief of the clergy that it was a Muslim drink."[23]
The earliest mention of coffee noted by the literary coffee merchant Philippe Sylvestre Dufour[24] is a reference to bunchum in the works of the 10th century CE Persian physician Muhammad ibn Zakariya al-Razi, known as Rhazes in the West,[25] but more definite information on the preparation of a beverage from the roasted coffee berries dates from several centuries later. One of the most important of the early writers on coffee was Abd al-Qadir al-Jaziri, who in 1587 compiled a work tracing the history and legal controversies of coffee entitled Umdat al safwa fi hill al-qahwa عمدة الصفوة في حل القهوة.[19][26] He reported that one Sheikh, Jamal-al-Din al-Dhabhani (d. 1470), mufti of Aden, was the first to adopt the use of coffee (circa 1454).
He found that among its properties was that it drove away fatigue and lethargy, and brought to the body a certain sprightliness and vigour.[1]
Dutch engraving of Mocha in 1692
Coffee was first introduced to Europe on the island of Malta in the 16th century. It was introduced there through slavery. Turkish Muslim slaves had been imprisoned by the Knights of St John in 1565—the year of the Great Siege of Malta, and they used to make their traditional beverage. Domenico Magri mentioned in his work Virtu del Kafé, "Turks, most skilful makers of this concoction." Also the German traveller Gustav Sommerfeldt in 1663 wrote "the ability and industriousness with which the Turkish prisoners earn some money, especially by preparing coffee, a powder resembling snuff tobacco, with water and sugar." Coffee was a popular beverage in Maltese high society—many coffee shops opened.[27]
Coffee was also noted in Aleppo by the German physician botanist Leonhard Rauwolf, the first European to mention it, as chaube, in 1573; Rauwolf was closely followed by descriptions from other European travellers.[28]
The vibrant trade between the Republic of Venice and the people of North Africa, Egypt, and the East brought a large variety of African goods, including coffee, to this leading European port. Venetian merchants introduced coffee-drinking to the wealthy in Venice, charging them heavily for the beverage.[29] In this way, coffee was introduced to the mainland of Europe. In 1591 Venetian botanist-physician Prospero Alpini became the first to publish a description of the coffee plant in Europe.[30] The first European coffee house apart from those in the Ottoman Empire and in Malta was opened in Venice in 1645.[2]
The first coffeehouse in Austria opened in Vienna in 1683 after the Battle of Vienna, by using supplies from the spoils obtained after defeating the Turks. The officer who received the coffee beans, Jerzy Franciszek Kulczycki, a Polish military officer of Ukrainian origin, opened the coffee house and helped popularize the custom of adding sugar and milk to the coffee.[31] Melange is the typical Viennese coffee, which comes mixed with hot foamed milk and a glass of water.
A 1652 handbill advertising coffee for sale in St. Michael's Alley, London.
According to Leonhard Rauwolf's 1583 account, coffee became available in England no later than the 16th century, largely through the efforts of the Levant Company.[32] The first coffeehouse in England was opened in St. Michael's Alley in Cornhill, London. The proprietor was Pasqua Rosée, the servant of Daniel Edwards, a trader in Turkish goods. Edwards imported the coffee and assisted Rosée in setting up the establishment. Coffee was also brought in through the British East India Company and the Dutch East India Company in the 17th century. Oxford's Queen's Lane Coffee House, established in 1654, is still in existence today. By 1675, there were more than 3,000 coffeehouses throughout England, but there were many disruptions in the progressive movement of coffeehouses between the 1660s and 1670s.[33] During the enlightenment, these early English coffee houses became gathering places used for deep religious and political discussions among the populace. This practice became so common, and potentially subversive, that Charles II made an attempt to crush coffee houses in 1675.[34][35][36][37]
The banning of women from coffeehouses was not universal, for example, women frequented them in Germany, but it appears to have been commonplace elsewhere in Europe, including in England.[38]
Many in this period believed coffee to have medicinal properties. Renowned and eminent physicians often recommended coffee for medicinal purposes and some prescribed it as a cure for nervous disorders.[39] A 1661 tract entitled "A character of coffee and coffee-houses", written by one "M.P.", lists some of these perceived benefits:
'Tis extolled for drying up the Crudities of the Stomack, and for expelling Fumes out of the Head. Excellent Berry! which can cleanse the English-man's Stomak of Flegm, and expel Giddinesse out of his Head.
This new commodity proved controversial among some subjects, however. For instance, the anonymous 1674 "Women's Petition Against Coffee" declared:
the Excessive Use of that Newfangled, Abominable, Heathenish Liquor called COFFEE ...has...Eunucht our Husbands, and Crippled our more kind Gallants, that they are become as Impotent, as Age.[40]
Antoine Galland (1646–1715) in his aforementioned translation described the Muslim association with coffee, tea and chocolate: "We are indebted to these great [Arab] physicians for introducing coffee to the modern world through their writings, as well as sugar, tea, and chocolate." Galland reported that he was informed by Mr. de la Croix, the interpreter of King Louis XIV of France, that coffee was brought to Paris by a certain Mr. Thevenot, who had travelled through the East. On his return to that city in 1657, Thevenot gave some of the beans to his friends, one of whom was de la Croix.
In 1669, Soleiman Agha, Ambassador from Sultan Mehmed IV, arrived in Paris with his entourage bringing with him a large quantity of coffee beans. Not only did they provide their French and European guests with coffee to drink, but they also donated some beans to the royal court. Between July 1669 and May 1670, the Ambassador managed to firmly establish the custom of drinking coffee among Parisians.
In Germany, coffeehouses were first established in North Sea ports, including Bremen (1673) and Hamburg (1677). Initially, this new beverage was written in the English form coffee, but during the 1700s the Germans gradually adopted the French word café, then slowly changed the spelling to Kaffee, which is the present word. In the 18th century the popularity of coffee gradually spread around the German lands, and was taken up by the ruling classes. Coffee was served at the court of the Great Elector, Frederick William of Brandenburg, as early as 1675, but Berlin's first public coffee house did not open until 1721.[41]
Café Zimmermann, Leipzig (engraving by Johann Georg Schreiber, 1732)
Composer Johann Sebastian Bach, who was cantor of St. Thomas Church, Leipzig, in 1723–50, conducted a musical ensemble at Café Zimmermann in that Saxon city. Sometime in 1732–35 he composed the secular "Coffee Cantata" Schweigt stille, plaudert nicht (BWV 211), in which a young woman, Lieschen, pleads with her disapproving father to accept her devotion to drinking coffee, then a newfangled fashion. The libretto includes such lines as:
Ei! wie schmeckt der Coffee süße,
Lieblicher als tausend Küsse,
Milder als Muskatenwein.
Coffee, Coffee muss ich haben,
Und wenn jemand mich will laben,
Ach, so schenkt mir Coffee ein!
(Oh! How sweet coffee does taste,
Better than a thousand kisses,
Milder than muscat wine.
Coffee, coffee, I've got to have it,
And if someone wants to perk me up, *
Oh, just give me a cup of coffee!
In Italy, like in most of Europe, coffee arrived in the second half of the 16th century through the commercial routes of the Mediterranean Sea. In 1580 the Venetian botanist and physician Prospero Alpini imported coffee into the Republic of Venice from Egypt,[42] and soon coffee shops started opening one by one when coffee spread and became the drink of the intellectuals, of social gatherings, even of lovers as plates of chocolate and coffee were considered a romantic gift. By the year 1763 Venice alone accounted for more than 200 shops,[43] and the health benefits of the miraculous drink were celebrated by many. Some representatives of the Catholic Church opposed coffee at its first introduction in what today is Italy, believing it to be the "Devil's drink",[44] but Pope Clement VIII, after trying the aromatic drink himself, gave it his blessing, thus boosting further its commercial success and diffusion. In Turin, in 1933, Alfonso Bialetti invented the first moka pot by observing the lisciveuse,[45] a steam pot utilized at that time for laundry. In 1946 his son Renato started industrial production, selling millions of moka pots in one year, versus only 70000 sold by his father in the previous 10, making the coffee maker (as well as coffee) an icon of Italy in the world. Naples, albeit being known today as the city of coffee, has seen it later, probably through the ships coming in the ports of Sicily and Naples itself. Some date the neapolitan discovery of coffee back to 1614, when the composer, explorer and musicologist Pietro Della Valle sent news from the Holy Land, in his letters to the dear friend, physician, poet, Greek scholar and Mario Schipano and his gathering of intellectuals, of a drink (called kahve)[46] the Arab Muslims brewed in hot pots. Some believe coffee arrived in Naples earlier, from Salerno and its Schola Medica Salernitana, where the plant came to be used for its medicinal properties between the XIV and XV century. Celebrated by neapolitan art, literature, music and daily social life, coffee soon became a protagonist in Naples, where it was prepared with great care in the "cuccumella", the typical neapolitan filter coffee pot derived by the invention of the parisian Morize in 1819. Neapolitan artisans came in touch with it when brought, once again through the sea commercial routes, to the Port of Naples. An indication of the approach of neapolitans to coffee as a social drink, is the practice of the suspended coffee (the act of paying in advance for a coffee to be consumed by the next customer) invented there and defined by the neapolitan philosopher and writer Luciano De Crescenzo a coffee "given by an individual to mankind".[47]
Further information: Dutch East India Company
The race among Europeans to obtain live coffee trees or beans was eventually won by the Dutch in 1616. Pieter van den Broecke, a Dutch merchant, obtained some of the closely guarded coffee bushes from Mocha, Yemen, in 1616. He took them back to Amsterdam and found a home for them in the Botanical gardens, where they began to thrive. This apparently minor event received little publicity, but was to have a major impact on the history of coffee.
The beans that van der Broecke acquired from Mocha forty years earlier adjusted well to conditions in the greenhouses at the Amsterdam Botanical Garden and produced numerous healthy Coffea arabica bushes. In 1658 the Dutch first used them to begin coffee cultivation in Ceylon (now Sri Lanka) and later in southern India. They abandoned this cultivation to focus on their Javanese plantations in order to avoid lowering the price by oversupply.[citation needed]
Within a few years, the Dutch colonies (Java in Asia, Suriname in the Americas) had become the main suppliers of coffee to Europe.
Coffee reached the Polish–Lithuanian Commonwealth in the 17th century, primarily through merchants trading with the Ottomans.[48] The first coffee shops opened a century later.[49] Usage of coffee has grown since, though it was a luxury commodity during the communist era of the Polish People's Republic. Consumption of coffee has grown since the transformation of Poland into a democratic, capitalistic country in 1989, though it still remains lower per capita than in most West European countries.[50]
Coffee plantation
Gabriel de Clieu brought coffee seedlings to Martinique in the Caribbean in 1720. Those sprouts flourished and 50 years later there were 18,680 coffee trees in Martinique enabling the spread of coffee cultivation to Saint-Domingue (Haiti), Mexico and other islands of the Caribbean. The French territory of Saint-Domingue saw coffee cultivated starting in 1734, and by 1788 supplied half the world's coffee. Coffee had a major influence on the geography of Latin America.[51] The French colonial plantations relied heavily on African slave laborers. However, the dreadful conditions that the slaves worked in on coffee plantations were a factor in the soon-to-follow Haitian Revolution. The coffee industry never fully recovered there.[52]
Coffee also found its way to the Isle of Bourbon, now known as Réunion, in the Indian Ocean. The plant produced smaller beans and was deemed a different variety of arabica known as var. Bourbon. The Santos coffee of Brazil and the Oaxaca coffee of Mexico are the progeny of that Bourbon tree. Circa 1727, the King of Portugal sent Francisco de Melo Palheta to French Guiana to obtain coffee seeds to become a part of the coffee market. Francisco initially had difficulty obtaining these seeds, but he captivated the French Governor's wife and she sent him enough seeds and shoots to commence the coffee industry of Brazil. However, cultivation did not gather momentum until independence in 1822,[53] leading to the clearing of massive tracts of the Atlantic Forest, first from the vicinity of Rio and later São Paulo for coffee plantations.[54] In 1893, the coffee from Brazil was introduced into Kenya and Tanzania (Tanganyika), not far from its place of origin in Ethiopia, 600 years prior, ending its transcontinental journey.[55]
After the Boston Tea Party of 1773, large numbers of Americans switched to drinking coffee during the American Revolution because drinking tea had become unpatriotic.[56]
Cultivation was taken up by many countries in the latter half of the 19th century, and in almost all of them it involved the large-scale displacement and exploitation of indigenous people. Harsh conditions led to many uprisings, coups and bloody suppressions of peasants.[57] For example, Guatemala started producing coffee in the 1500s but lacked the manpower to harvest the coffee beans. As a result, the Guatemalan government forced indigenous people to work on the fields. This led to a strain in the indigenous and Guatemalan people's relationship that still exists today.[58][59] A notable exception is Costa Rica where a lack of ready labor prevented the formation of large farms. Smaller farms and more egalitarian conditions ameliorated unrest over the 19th and 20th centuries.
In the 20th century Latin American countries faced a possible economic collapse. Before World War II Europe was consuming large amounts of coffee. Once the war started Latin America lost 40% of its market and was on the verge of economic collapse. Coffee was and is a Latin American commodity. The United States saw this and talked with the Latin American countries and as a result the producers agreed on an equitable division of the U.S. market. The U.S. government monitored this agreement. For the period that this plan was followed the value of coffee doubled, which greatly benefited coffee producers and the Latin American countries.[60]
Brazil became the largest producer of coffee in the world by 1852 and it has held that status ever since. It dominated world production, exporting more coffee than the rest of the world combined, from 1850 to 1950. The period since 1950 saw the widening of the playing field due to the emergence of several other major producers, notably Colombia, Ivory Coast, Ethiopia, and, most recently, Vietnam, which overtook Colombia and became the second-largest producer in 1999 and reached 15% market share by 2011.[61]
Around the turn of the century an organization named Fair Trade[62] emerged. In the past 20 years Fair trade coffee has become very popular. The idea of fair trade is to pay the farmers more money, so the farmers can have better lives. Most fair Trade's farmers come from Latin America. There is controversy about the effectiveness of Fair Trade. The proponents argue that Fair Trade helps the farmer receive a larger salary which allows them to live better lives.[63][unreliable source?] Opponents argue that Fair Trade does not keep records and therefore cannot be accountable.[64]
A recent change to the coffee market are lattes, Frappuccinos and other sugary coffee drinks. With the rise of lattes and Frappuccinos becoming more popular this has caused coffee houses to be able to use cheaper coffee beans in their coffee, which has hurt the Latin American countries' economy. The cheaper coffee beans are called Robusta and they contain more caffeine than the more expensive beans. The cheaper beans' higher caffeine content is also a factor in their popularity. These cheaper beans hurt the Latin American economy because the producers receive less money for the production of the cheaper beans than they do for the production of the higher quality beans. Since the producers get paid less, they are receiving a smaller income, which in turn hurts the economy of Latin America.[65]
Monsooned Malabar arabica, compared with green Yirgachefe beans from Ethiopia
Coffee came to India well before the East India company, through an India Sufi saint named "Baba Budan".[66] The first record of coffee growing in India is following the introduction of coffee beans from Yemen by Baba Budan to the hills of Chikmagalur, Karnataka in 1670.[67] Since then coffee plantations have become established in the region, extending south to Kodagu.[66]
Coffee production in India is dominated in the hill tracts of South Indian states, with the state of Karnataka accounting 53% followed by Kerala 28% and Tamil Nadu 11% of production of 8,200 tonnes. Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight anywhere in the world.[68] There are approximately 250,000 coffee growers in India; 98% of them are small growers.[69] As of 2009, the production of coffee in India was only 4.5% of the total production in the world. Almost 80% of the country's coffee production is exported.[70] Of that which is exported, 70% is bound for Germany, Russian federation, Spain, Belgium, Slovenia, United States, Japan, Greece, Netherlands and France, and Italy accounts for 29% of the exports. Most of the export is shipped through the Suez Canal.[68]
Coffee is grown in three regions of India with Karnataka, Kerala and Tamil Nadu forming the traditional coffee growing region of South India, followed by the new areas developed in the non-traditional areas of Andhra Pradesh and Orissa in the eastern coast of the country and with a third region comprising the states of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh of Northeastern India, popularly known as "Seven Sister States of India".[71]
Indian coffee, grown mostly in southern India under monsoon rainfall conditions, is also termed as "Indian monsooned coffee". Its flavour is defined as: "The best Indian coffee reaches the flavour characteristics of Pacific coffees, but at its worst it is simply bland and uninspiring".[72] The two well known species of coffee grown are the Arabica and Robusta. The first variety that was introduced in the Baba Budan Giri hill ranges of Karnataka in the 17th century[73] was marketed over the years under the brand names of Kent and S.795. Coffee is prepared in a distinctive drip style "filter coffee" in the South of India by small restaurants and small chains like MTR's, Narasu's, etc. Recently, larger coffee outlet chains like Coffee Day and Starbucks have been opening up in larger cities and towns.
Coffee is the cornerstone of Chikmagalur's economy. Chikmagalur is the birthplace of coffee in India, where the seed was first sown about 350 years ago. Coffee Board is the department located in Chikmagalur town that oversees the production and marketing of coffee cultivated in the district. Coffee is cultivated in Chikmagalur district in an area of around 85,465 hectares with Arabica being the dominant variety grown in upper hills and Robusta being the major variety in the low level hills. There are around 15000 coffee growers in this district with 96% of them being small growers with holdings of less than or equal to 4 hectares. The average production is 55,000 MT: 35,000 MT of Arabica and 20,000 MT of Robusta. The average productivity per hectare is 810 kg for Arabica and 1110 kg of Robusta, which are higher than the national average. Arabica is a species of coffee that is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. It is considered to produce better coffee than the other major commercially grown coffee species, Coffea canephora (robusta). Arabica contains less caffeine than any other commercially cultivated species of coffee. Robusta is a species of coffee which has its origins in western Africa. It is grown mostly in Africa and Brazil, where it is often called Conillon. It is also grown in Southeast Asia where French colonists introduced it in the late 19th century. In recent years Vietnam, which only produces robusta, has surpassed Brazil, India, and Indonesia to become the world's single largest exporter. Approximately one third of the coffee produced in the world is robusta.
Coffee was introduced to Japan by the Dutch in the 17th century, but remained a curiosity until the lifting of trade restrictions in 1858. The first European-style coffeehouse opened in Tokyo in 1888, and closed four years later.[74] By the early 1930s there were over 30,000 coffeehouses across the country; availability in the wartime and immediate postwar period dropped to nearly zero, then rapidly increased as import barriers were removed. The introduction of freeze-dried instant coffee, canned coffee, and franchises such as Starbucks and Doutor Coffee in the late 20th century continued this trend, to the point that Japan is now one of the leading per capita coffee consumers in the world.[75]
see: Coffee in Japan
Coffee's first notable Korean enthusiasts were 19th century emperors Sunjong and Gojong, who preferred to consume it after western-style banquets.[76] By the 1980s instant coffee and canned coffee had become fairly popular, with a more minor tradition of independently owned coffeehouses in larger cities; toward the end of the century the growth of franchises such as Caffe Bene and Starbucks brought about a greater demand for European-style coffee.[77]
Coffee was first introduced by the Dutch during colonization in the late 17th century. After several years coffee was planted on Indonesia Archipelago. Many coffee specialties are from the Indonesian Archipelago. The colloquial name for coffee, Java, comes from the time when most of Europe and America's coffee was grown in Java. Today Indonesia is one of the largest coffee producers in the world, mainly for export. However coffee is enjoyed in various ways around the archipelago like traditional "Kopi Ende" which is with ginger to fancy new ways.
The Philippines is one of the few countries that produces the four varieties of commercially viable coffee: Arabica, Liberica (Barako), Excelsa and Robusta. Climatic and soil conditions in the Philippines – from the lowland to mountain regions – make the country suitable for all four varieties.
In the Philippines, coffee has a history as rich as its flavor. The first coffee tree was introduced in Lipa, Batangas in 1740 by a Spanish Franciscan friar. From there, coffee growing spread to other parts of Batangas like Ibaan, Lemery, San Jose, Taal, and Tanauan. Batangas owed much of its wealth to the coffee plantations in these areas and Lipa eventually became the coffee capital of the Philippines.
By the 1860s, Batangas was exporting coffee to America through San Francisco. When the Suez Canal was opened, a new market started in Europe as well. Seeing the success of the Batangeños, Cavite followed suit by growing the first coffee seedlings in 1876 in Amadeo. In spite of this, Lipa still reigned as the center for coffee production in the Philippines and Batangas barako was commanding five times the price of other Asian coffee beans. In 1880, the Philippines was the fourth largest exporter of coffee beans, and when the coffee rust hit Brazil, Africa, and Java, it became the only source of coffee beans worldwide.
The glory days of the Philippine coffee industry lasted until 1889 when coffee rust hit the Philippine shores. That, coupled with an insect infestation, destroyed virtually all the coffee trees in Batangas. Since Batangas was a major producer of coffee, this greatly affected national coffee production. In two years, coffee production was reduced to 1/6th its original amount. By then, Brazil had regained its position as the world's leading producer of coffee. A few of the surviving coffee seedlings were transferred from Batangas to Cavite, where they flourished. This was not the end of the Philippines' coffee growing days, but there was less area allotted to coffee because many farmers had shifted to other crops.
During the 1950s, the Philippine government, with the help of the Americans, brought in a more resistant variety of coffee. It was also then that instant coffee was being produced commercially, thus increasing the demand for beans. Because of favorable market conditions, many farmers went back to growing coffee in the 1960s. But the sudden proliferation of coffee farms resulted in a surplus of beans around the world, and for a while importation of coffee was banned in order to protect local coffee producers. When Brazil was hit by a frost in the 1970s, world market coffee prices soared. The Philippines became a member of the International Coffee Organization (ICO) in 1980.
Vietnam is one of the world's main coffee exporters (according to 2005 statistics). Arabica is the first imported coffee variety to Vietnam since 1857. The first is the trial planting in the northern provinces such as Ha Nam, Phu Ly, then expanding to provinces like Thanh Hoa, Nghe An, Ha Tinh. Then spread to the central provinces. Finally, coffee grows in the Central Highlands and it is recognized that the Central Highlands is a good place to grow coffee.
In 1908, French imported two coffee varieties - Robusta and Liberica. After a while, the French colonialists found that coffee arabica was not effective so it brought Congo coffee into the Central Highlands. Here, coffee trees grow very strongly. And the Central Highlands became the largest coffee growing area in the country, famous in the world, especially coffee "Buon Me Thuoc".
Coffee of Trung Nguyen is a No. 1 coffee brand in Vietnam and has exported to over 60 countries around the world. It was founded in 1996 Dang Le Nguyen Vu.
The first step in Europeans' wresting the means of production was effected by Nicolaes Witsen, the enterprising burgomaster of Amsterdam and member of the governing board of the Dutch East India Company who urged Joan van Hoorn, the Dutch governor at Batavia that some coffee plants be obtained at the export port of Mocha in Yemen, the source of Europe's supply, and established in the Dutch East Indies;[78] the project of raising many plants from the seeds of the first shipment met with such success that the Dutch East India Company was able to supply Europe's demand with "Java coffee" by 1719.[79] Encouraged by their success, they soon had coffee plantations in Ceylon, Sumatra and other Sunda islands.[80] Coffee trees were soon grown under glass at the Hortus Botanicus of Leiden, whence slips were generously extended to other botanical gardens. Dutch representatives at the negotiations that led to the Treaty of Utrecht presented their French counterparts with a coffee plant, which was grown on at the Jardin du Roi, predecessor of the Jardin des Plantes, in Paris.
The introduction of coffee to the Americas was effected by Captain Gabriel des Clieux, who obtained cuttings from the reluctant botanist Antoine de Jussieu, who was loath to disfigure the king's coffee tree.[81] Clieux, when water rations dwindled during a difficult voyage, shared his portion with his precious plants and protected them from a Dutchman, perhaps an agent of the Provinces jealous of the Batavian trade.[82] Clieux nurtured the plants on his arrival in the West Indies, and established them in Guadeloupe and Saint-Domingue in addition to Martinique, where a blight had struck the cacao plantations, which were replaced by coffee plantations in a space of three years, is attributed to France through its colonization of many parts of the continent starting with the Martinique and the colonies of the West Indies where the first French coffee plantations were founded.
The first coffee plantation in Brazil occurred in 1727 when Lt. Col. Francisco de Melo Palheta smuggled seeds, still essentially from the germ plasm originally taken from Yemen to Batavia,[83] from French Guiana. By the 1800s, Brazil's harvests would turn coffee from an elite indulgence to a drink for the masses. Brazil, which like most other countries cultivates coffee as a commercial commodity, relied heavily on slave labor from Africa for the viability of the plantations until the abolition of slavery in 1888. The success of coffee in 17th-century Europe was paralleled with the spread of the habit of tobacco smoking all over the continent during the course of the Thirty Years' War (1618–1648).
For many decades in the 19th and early 20th centuries, Brazil was the biggest producer of coffee and a virtual monopolist in the trade. However, a policy of maintaining high prices soon opened opportunities to other nations, such as Venezuela, Colombia,[84] Guatemala, Nicaragua, Indonesia and Vietnam, now second only to Brazil as the major coffee producer in the world. Large-scale production in Vietnam began following normalization of trade relations with the US in 1995.[85] Nearly all of the coffee grown there is Robusta.[86]
Despite the origins of coffee cultivation in Ethiopia, that country produced only a small amount for export until the twentieth century, and much of that not from the south of the country but from the environs of Harar in the northeast. The Kingdom of Kaffa, home of the plant, was estimated to produce between 50,000 and 60,000 kilograms of coffee beans in the 1880s. Commercial production effectively began in 1907 with the founding of the inland port of Gambela. 100,000 kilograms of coffee was exported from Gambela in 1908, while in 1927–8 over 4 million kilograms passed through that port.[87] Coffee plantations were also developed in Arsi Province at the same time, and were eventually exported by means of the Addis Ababa – Djibouti Railway. While only 245,000 kilograms were freighted by the Railway, this amount jumped to 2,240,000 kilograms by 1922, surpassed exports of "Harari" coffee by 1925, and reached 9,260,000 kilograms in 1936.[88]
Australia is a minor coffee producer, with little product for export, but its coffee history goes back to 1880 when the first of 500 acres (2.0 km2) began to be developed in an area between northern New South Wales and Cooktown. Today there are several producers of Arabica coffee in Australia that use a mechanical harvesting system invented in 1981.[89]coffee beans online, best coffee beans, whole bean coffee, coffee bean, buy coffee beans, buy coffee online, coffee online, fresh coffee beans, espresso coffee beans, buy coffee, bulk coffee beans, gourmet coffee beans, ground coffee beans, buy coffee beans online, best espresso coffee, best coffee beans in the world, cheap coffee beans, best whole bean coffee, coffee beans for sale, organic coffee, green coffee beans, where to buy coffee beans, gourmet coffee, coffee bean, fresh coffee, organic coffee, buy coffee, coffee makers, green coffee beans, green coffee, buy coffee, best coffee, buy coffee online, whole bean coffee, ethiopian coffee, coffee bean roaster, coffee beans online, fresh coffee online, order coffee online, gourmet coffee beans, espresso coffee beans, bean to cup, organic coffee beans, buy coffee, beans online, fresh roasted coffee beans, 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