Let's take a look.
Mogiana, Brazil 1
Brazil is the world's largest coffee producer, accounting for one-third of the world's output, which can be described as the leader of the coffee industry. The quality of coffee produced in Morgiana is one of the best in Brazil, and it is usually exported under the name of Santos Coffee, because Santos has always been the main port for Brazilian coffee export.
Paulista, Morgiana has a mild climate, with an altitude of 750-1200m. Because of the high iron content, the sandy soil in Morgiana is red, with an average temperature of 20℃ and an average annual precipitation of 65,438 0.700 mm. The precipitation is concentrated in spring and autumn, and it will not rain from May to September, which is beneficial to harvesting coffee and drying stone fruits.
This area is located in S? o Paulo State, bordering on minas gerais. This port is divided into three areas, which are called high, middle and low Morgiana. The first two are pure natural Arabica coffee producing areas, which are famous for their excellent coffee quality, good alcohol content, balanced acidity and unique cocoa and chocolate fragrance.
Second, Vietnam Robusta Coffee
Vietnam quickly became the second largest coffee producer in the world, second only to Brazil. Robusta coffee bean is planted in most areas of Vietnam. This coffee bean is very cold-resistant, easier to grow, with high yield and strong resistance to pests and diseases. Although Robusta bean has high yield and low price, its quality is relatively low. Robusta beans taste bitter and are rarely seen in ordinary coffee shops. Generally used to make instant coffee.
Three. Siddharma, Ethiopia
Xidamo Coffee Plantation is located on the fertile volcanic plateau at an altitude of 1800 meters, with an average temperature of 27℃ and the most rainfall in February-April (annual rainfall of 600-2000mm).
The growth period of Arabica coffee fruit in this area is very long, and it matures from August to 65438+February. Generally, it is manual picking and wet processing. Coffee beans are small and gray in color. When tasting, this coffee shows the superior quality of typical wet processing, which is light and refreshing, without bitterness, good acidity and high aroma concentration.
This aroma is very complicated: first, it is the smell of flowers, honey, citrus and tropical fruits, then the smell of dried fruits with a faint fragrance of spices, and sometimes the smell of wild animals, so as to increase the depth and richness of the aroma.
Four. Antigua Pastors, Guatemala
The coffee plantation in pastore, Antigua, Guatemala was built by Jesuits in18th century. At present, it is located on the hillside formed by volcano not far from Antigua, Guatemala, with an altitude of 1500- 1800 meters. Antigua was the capital of Guatemala in the16th century.
The dense forests here increase the fertility of volcanic soil and provide enough shade for coffee trees. The plantation is planted with ancient bourbon and Tiebica varieties, as well as the latest Katu varieties.
Coffee cherries mature in August-September, and they are still often picked manually, then the pulp is removed for fermentation, and then they are aired in the open air.
Among the coffees produced in Guatemala, Antigua Pas Torres coffee is one of the best varieties: when roasted, coffee beans are more plastic, which makes them maintain good acidity and are accompanied by highly complex and rich aroma.
This aroma contains rich floral fragrance, fresh fruit fragrance, deep baking (bread and cocoa) flavor, and licorice and fennel flavor.
Verb (short for verb) Joe is in Haiti.
This variety comes from Saiott, the southeast of Haiti Island. The average temperature in the most famous coffee producing areas here is 25℃, and the dry season is between 165438+ 10 and May of the following year, followed by the rainy season. The temperature difference between day and night is remarkable, which makes coffee beans produce a valuable aroma.
The plantations here mainly grow some common coffee varieties, and coffee trees grow in clay at an altitude of 1600 meters. Drupe is baked by wet method. Professionally baked cakes (caramel, biscuits) and dried fruits (especially almonds) will have obvious fragrance when tasted.
6.kona, Hawaii
There are five volcanoes in Hawaii, two of which (Horalai Volcano and Mauna Loa Volcano) provide particularly suitable soil for the growth of coffee, especially on the west side of the island, where the climate is dry (the annual rainfall is only a few hundred millimeters), the average temperature is 25℃, and the temperature fluctuates little throughout the year. Lava from soil belongs to basalt type, while Arabica coffee grows in rock caves.
These plants began to grow rapidly in February, and the first fruits matured from August to February. After the stone fruit is harvested, it is processed by wet method, after the pulp is removed, it is fermented for 36-48 hours, and then dried on a dry deck covered with "Hoshidana" for one to two weeks.
Coffee made from carefully roasted coffee beans is very Gan Chun, with a slight herbal flavor (sometimes mint flavor), accompanied by the most common caramel, malt, dried fruit and pepper flavor.
Seven, Mysore Plantation in India.
Since 1670, the coffee in Mysore Plantation has been planted in the southwest of Mysore Peninsula, which lies between Kaida Gu Shan and Kana Takak.
The annual rainfall in this area is 1750-2200mm, and it can reach 3000mm in special years. Rainfall is limited to July, August and165438+1October. The average temperature 15℃, the lowest temperature 1 1℃, and the highest temperature from April to May can reach 28℃.
The coffee plantation is located at an altitude of1000-1500m. Most plantations are Cowell coffee, a close relative of Katim coffee, which belongs to Arabica variety and grows under leafy trees.
The fruit harvest period is from 10 to February of the following year, and the yield per hectare is about 3000 kg. After the fruit is harvested, the stone fruit is processed by wet method and dried to obtain coffee beans.
At the time of tasting, this coffee shows a light mellowness, accompanied by a unique aroma similar to cakes and spices.
Eight, Jamaica Blue Mountain
The name of this coffee comes from the high mountain in Jamaica, which is 2453 meters above sea level. This area includes several microclimate areas with abundant rainfall (the average annual rainfall is 5000-7000 mm), and the volcanic soil in this area is rich in nitrogen, phosphorus, potassium and various trace elements.
The name "Blue Mountain" represents Arabica coffee and Tiebica coffee produced in St. Thomas, St. Andrew and Portland. The process of coffee production is very slow, and coffee cherries may take 1 0 months to mature.
Fruits are picked in summer (to August), then processed by wet method, pulp removed, dried, fermented for a long time (even more than 1 month) and carefully dried. This coffee bean is then sold in a specific oak barrel to distinguish it from all other coffee beans.
Blue Mountain Coffee is very famous. It is said that this is the most perfect coffee in the world. After proper roasting, Blue Mountain Coffee has a certain acidity, but its taste is silky, mixed with the aroma of citrus fruits, almonds, vanilla, chocolate and tobacco.
Nine, Kenya large coffee beans (AA)
Arabica coffee trees are planted in acidic volcanic soil in terraced fields around Mount Kenya at an altitude of 1300-2 100 meters. Coffee trees grow under tall banana trees to avoid direct sunlight. Coffee fruit began to ripen in June-August, and a lot of harvest was concentrated in June 5438+00-June 5438+02.
Remove the peel and pulp of the fruit by wet processing, and then put the coffee beans on the cement floor or farm floor to dry.
Kenyan coffee (AA stands for large-grain coffee beans) is one of the most citrus-flavored and floral coffees in the world (sometimes you can even taste roses).
This kind of coffee is obviously acidic, emitting a mixed aroma of green apples and fresh fruits.
X.KOPI LUWAK
There is a small mammal living in Java, Sumatra and Sulawesi, and there is an Asian palm fruit raccoon called "Luwak" (coconut raccoon) in Indonesia.
This kind of beaver likes coffee drupes very much. This kind of animal is very picky. It only eats very mature drupes to get enough energy (the sugar content of pulp is as high as 25%), vitamins and minerals.
The chemical and biological reactions in the gastrointestinal tract of civet cats digest most of the pulp, but the seeds rich in active olfactory molecules are excreted with feces. Local residents collect these excrements, then dry them, take out the coffee beans inside and dry them, and use them to make one of the most expensive coffees in the world-cat excrement coffee.
The islands mentioned above all produce Arabica and Robusta coffee, which depends on the altitude of the plantation.
Caffeine in cat excrement is famous for its rarity. This kind of coffee is slightly bitter and has a strong aroma, mainly fresh dried fruits (usually hazelnuts), cakes, spices, and a little smell of cat excrement.
Cat poop coffee is not always worth the money. In fact, in order to produce today's coffee, the behavior of feeding and forcing this mammal has caused some controversy.
Xi。 Kotepec, Mexico
This coffee is produced in the Cotepec region of Mexico. The climate in this area is humid (annual average rainfall 1900 mm), especially in June-10, and the temperature is 9-30℃.
The elevation of coffee plantation is 1300- 1500m, and the soil where coffee trees grow is rich in organic elements and minerals. There are two kinds of Arabica coffee grown in this mountainous area, Tiebica coffee and plain coffee.
These coffees, which are produced in the plateau, grow under a big tree with many medicinal materials, which can avoid the invasion of germs. The harvesting period is 165438+ 10 to 65438+ 10 of the following year, and the coffee beans are directly dried in the open air after proper screening.
Coffee made from these coffee beans after proper baking naturally contains very good alcohol content, almost no sour taste, accompanied by the aroma of dried fruits, toast, chocolate, and sometimes a little spicy (pepper) taste.
12. Mexican elephant bean
In the arid area of northern Chiapas, Mexico, the altitude is 800- 1400 meters, and the temperature fluctuates at 15-35℃. The coffee bean produced here is one of the largest coffee beans in the world: elephant bean, a variety of Tiebica. Elephant bean coffee belongs to Arabica coffee, which is twice or even three times that of ordinary coffee beans.
Due to the low caffeine content, this slightly bitter and very fresh bean coffee is accompanied by the mellow aroma of apples, bananas, honey, chocolate, tea and tobacco. Indian Monsoon Monsoon Malabard This coffee was born in India. The planting area is at an altitude of1100-1200m, 6- 165438+ 10. The monthly average temperature is 25-28℃ and the rainfall is abundant (up to 2000mm).
In this area, the stone fruit maturity of Kent and Katue coffees is from 165438+ 10 to February of the following year. Once the stone fruit is harvested and dried, it will be dried in the monsoon for 3-4 months. The monsoon makes this coffee unique.
The monsoon on the southwest coast of India is very strong and frequent. The idea of exposing coffee beans to the monsoon along the southwest coast of India was discovered when transporting coffee beans from India to Europe via the Cape of Good Hope.
After this drying, the color of coffee beans changed from green to yellow, and when roasted, coffee beans showed better balance and unique charming aroma. This processing method was later popularized, and people exposed coffee beans to the humid monsoon blowing from the coast of Malaba.
Monsoon Malaba coffee, especially when used to make espresso, is more mellow because of the low acidity of coffee beans and the rich aroma of dried fruits and chocolate.
Of course, in some cases, if the fermentation is not complete, this coffee will give off a moldy taste similar to dairy products.
Thirteen, Nepal Everest coffee
Mount Everest is not only the highest mountain in the world, but also one of the few places north of the Tropic of Cancer suitable for coffee ripening.
The Nouakchott area under the Ganes Peak is a monsoon climate zone with an altitude of 2,000-2,400 meters, and it is rainy from June to August.
Here, every year from 165438+ 10 to the following year is the harvest period of caturra coffee plantation, where dark red drupes rich in aromatic compounds are produced.
Coffee made by wet processing and proper baking is smooth and refreshing, slightly bitter, low in acidity and rich in aroma. It usually has a mixture of citrus, ginger, cinnamon, cocoa and almonds.
Based on the above characteristics, the Everest coffee in Nepal is honored as "meditation coffee".
14. Choose coffee in Yaokot, Puerto Rico.
This coffee grows in Puerto Rico, the smallest island in the Greater Antilles in the Caribbean. 1736 coffee spread from Martinique to Puerto Rico. Thirty years later, Yao Ke was founded, and soon it became an outstanding coffee-growing city.
After a long rainy season (10 to February), people here usually grow coffee on fertile volcanic soil. Once the bourbon stone fruit is ripe, it will be picked by hand, then processed by wet method and dried in the open air.
If Puerto Rican coffee itself is a valuable high-quality coffee, then Puerto Rican specialty coffee is even more unique, but the latter only accounts for 1% of the island's coffee production.
As long as this coffee is properly roasted, it is definitely worth it. Coffee lovers can enjoy rich and fresh fruits with almost no bitterness and rich layers: fresh dried fruits, the aroma of cereal cakes, and sometimes a hint of peanuts.
Fifteen, St. Helena coffee
St Helena coffee is one of the most unique coffees in the world. It grew on the island of the same name in the Atlantic Ocean, between Africa and America, and was once Napoleon's exile. The local area belongs to a special subtropical climate: influenced by the trade winds, the coastal temperature is between 14-32℃, and it further spreads inland, and the annual average rainfall is relatively small, with a maximum of1000 mm.
A plantation for growing bourbon coffee is located on volcanic soil at an altitude of 700 meters. Because of bird droppings, the soil is more fertile. Other kinds of tall trees on the island protect Arabica coffee shrubs from the wind and sun. However, the yield of these plants is very low. Drupe is harvested twice a year.
After wet treatment, the drying time is longer, up to several months. Because of the good drying effect here, some coffee tasters think St. Helena is the best coffee in the world
It brings people rich sensory experience. The aroma of flowers and fruits neutralized the sour taste of coffee itself, mixed the aroma of citrus, and added the aroma of toast, cake and dried fruit.
Sixteen. El Salvador Pacamara Coffee
Ivory bean coffee is an excellent variety of bourbon, which originated in El Salvador, adjacent to the Pacific Ocean, and later derived from Pachamara coffee. Like its mother, it has huge particles.
In El Salvador, the volcanic soil is fertile, and there is plenty of rain from May to 65438+1October (the average annual rainfall is 2000 mm), so the maturity of Pakamara coffee is from1-May.
Although the yield per hectare is very low, it is memorable after being made into coffee. In addition to the fragrance of vanilla, this coffee also has a hint of licorice spice and baked cakes.
17. Sulawesi Taloga Soup Connor Coffee
Sulawesi is located in Indonesia, with a tropical climate, with an average annual temperature of 30℃. May-August is the dry season, and165438+/kloc-0 is the rainy season.
This area with continuous mountains has many different internal microclimates. The coffee plantation is located on a volcano at an altitude of1300-2000m (there are still some active volcanoes on the island), and minerals in the soil can promote the growth of coffee. The variety planted on the island is Jember, also called Jember Coffee or S795, which is a natural hybrid of Arabica, Liberia and Kent.
The yield of this variety is rare (3 1500 kg per hectare), about 6 meters high, and it can survive for about 50 years.
The traditional processing method of this coffee variety is wet processing. Because of the bad weather, this processing method needs to be slightly changed here: the stone fruit is fermented in a small container (or barrel) and then dried in the sun for a long time (maximum 1 month).
The drupe yield of this variety is scarce, carefully selected and stored in small barrels, so it has unique sensory characteristics: although it is washed beans, it is full of particles, moderate acidity, and has the aroma of balsam and fresh dried fruits.