Coffee Beans: coffee varieties Coffee > The Bean > Coffee Varieties CARIBBEAN AND CENTRAL AMERICA All Arabica plants in the Caribbean and the Americas descend from a plant taken secretly by De Clieu to Martinique from the gardens of King Louis XIV. COSTA RICA Costa Rican coffees have the strongest flavour of all Latin American varieties, full-bodied and acidic. The best varieties are grown on the mountains along the Pacific coast. JAMAICA The most prized Jamaican coffee beans are cultivated at high altitudes. The rarest variety is the Blue Mountain, grown in State-controlled plantations. Roasted beans yield a sweet, aromatic, slightly acidic and full-bodied beverage. Other varieties include the Prime Washed, Jamaican Mountain Choice and High Mountain. GUATEMALA The coffee grown in this country is distinguished by its almost smoked flavour and high acidity, while the beans themselves have a slightly imperfect appearance. The varieties normally take on the name of the mountain region in which they are cultivated, with the exception of the gigantic Maragogipe bean, grown on the plains. HAITI The varieties cultivated in Haiti are roasted till dark; most of the production is exported to France and Italy.

Haitian coffees are known for their full, slightly sweet flavour, with little acid. The Port au Prince variety has sometimes a pungent aroma and spicy aftertaste. MEXICO Mexican coffees are rich, full-bodied and slightly acidic, with a fragrant aroma. The most prized varieties are those cultivated at high altitudes. SOUTH AMERICA Coffee was first introduced to South America in the 18th century by the Dutch and French colonies. Coffee beans were later smuggled into Brazil. Thanks to the favourable climatic conditions, coffee is today cultivated in many countries in South America. BRAZIL Brazil is the world's largest producer of Arabica coffee. Of note, the Bourbon Santos variety that yields a delicately-flavoured beverage, as well as being excellent for making blends. Other varieties, particularly those belonging to the Rio class, are sour, sometimes even acrid. One of the more important varieties is the Maragogipe, famous for its giant beans, grown on trees that are the result of a botanic mutation of the Arabica bean. COLOMBIA Thanks to the characteristics of the terrain and the stable climatic conditions, Colombia is the world's second largest producer of coffee and the first in terms of quality.

The most prized bean is the Medellin variety, full-bodied, rich and slightly acidic. The Vintage Colombian is on the other hand a rarity, produced from beans aged for eight years before roasting, giving a full-flavoured, almost syrupy coffee. VENEZUELA The best quality Venezuelan varieties grow along the Colombian border, and are amongst the finest (though lesser-known) in the world. Merida and Caracas, with their low acidity and light-body, are particularly popular in Europe. AFRICA Africa is becoming an increasingly important producer of coffee on the international market. Though Arabica originated in Ethiopia, 75% of African coffee beans are of the Robusta species, which is in fact more resistant to disease and assures a more abundant harvest than Arabica. Angola, the Ivory Coast and Uganda are the biggest producers of Robusta. Ethiopia and Kenya are the only African countries to produce Arabica alone. ANGOLA Predominantly a producer of Robusta, Angola also exports a small quantity of Arabica - Andulo or Gando - with a neutral flavour that makes it ideal for blending. ETHIOPIA Coffee still grows spontaneously in Ethiopia, where it is harvested by the local community and dried in the sun.

This variety, called Djimmah, has a spicy, slightly piquant flavour. Harrar or Ethiopian Moka is one of the rarer varieties. Similar to real Moka, this coffee yields a dark red beverage with a full, strong and winy taste. KENYA Kenyan coffees are known for being full-bodied and slightly acidic; Kenya AA is the best variety. TANZANIA Tanzanian coffee is drunk pure and black, never blended. Winy, acidulous and sweet, the most prized Arabica are the Kilimanjaro and Plantation Buboka. An exceptional rarity are the round coffee beans. YEMEN Moka, a classic coffee, comes exclusively from Yemen. Though the bean is irregular and unattractive, it yields a remarkable juice that is spicy, bitter/sweet and full-bodied. ASIA AND HAWAII The largest producer of coffee in Asia is India, which grows both Arabica and Robusta. Java, Sumatra and the Hawaiian islands were amongst the first international producers. JAVA Java is considered one of the most delicate and refined Arabica beans in the world. The finest is full-bodied, with low acidity and a spicy aroma.

HAWAII All coffee types grown are excellent, with a full- bodied sweet flavour, never syrupy. The Kona coffee plants are cultivated on the slopes of the Manua Loa volcano. INDIA The English are the biggest customers of Indian coffee, the most common variety of which is Mysore, dark, full-bodied and acidulous. SUMATRA Rich, sweet and moderately acidic, Mandheling is the most prized of Sumatran coffee beans. National Coffee Association USA > About Coffee > Coffee Around the World These key variables, combined with the way the cherries are processed after being picked , contribute to the distinctions between coffees from countries, growing regions and plantations worldwide. The combination of factors is so complex, that even from a single plantation one finds variation in quality and taste. Coffee is grown in more than 50 countries around the world, including: North America & The Caribbean United States - Hawaii Though coffee farms are found throughout the Hawaiian islands, it is Kona coffee, from the large island of Hawaii, that is best known and always in high demand. Here, nature provides just the right environment for the coffee trees on the slopes of the active Mauna Loa volcano.

Young trees are planted in black, volcanic soil so new that it often seems the farmers are growing seedlings in rock. Afternoon shade from tropical clouds forms a natural canopy over the trees to protect them from intense sun, and frequent island showers give the plants just right amount of rain. Kona coffee is carefully processed to create a deliciously rich, aromatic cup of medium body. Mexico Small Mexican coffee farms are more common than large plantations, but with over 100,000 coffee farmers, Mexico ranks as one of the largest coffee producing countries in the world. Most farms are in the southern states of Veracruz, Oaxaca and Chiapas. A cup of Mexican coffee generally offers a wonderful aroma and depth of flavor, often with a pronounced sharpness. It is an excellent bean for dark roasts and is often used in blends. A Mexican coffee designated Altura means that it was grown at high altitudes. Puerto Rico Coffee was brought to Puerto Rico from Martinique in 1736, and by the late 19th century, the island was the sixth leading exporter of coffee in the world. However, major hurricanes and competition from other coffee producing countries forced the island to seek other means for economic survival.

Today, the coffee industry is being revived with carefully cultivated coffee from quality Arabica varieties that are produced to the highest standards. There are two major growing regions on the Caribbean island: Grand Lares in the south central region, and Yauco Selecto in the southwest. Both regions are noted for their beans’ balanced body and acidity, as well as a fruity aroma. Central America Guatemala While perhaps not as well-known as some of its Central and South American neighbors, Guatemala's coffee has a distinctive taste quality favored by many for its rich flavor. There are three main growing regions — Antigua, Coban and Huehuetanango — each with a breathtakingly rugged landscape and rich volcanic soil. Microclimates strongly influence the quality and flavor of the “strictly hard beans” (grown at altitudes 4500 feet/1370 meters or higher). This medium-to-full bodied coffee has a depth and complexity of taste that is almost spicy or chocolatey. Costa Rica Costa Rica produces only wet-processed Arabicas. With its medium body and sharp acidity, it’s often described as having perfect balance. Costa Rican coffee is grown on predominantly small farms, or fincas.

After harvest, the cherries are immediately taken to state-of-the-art processing facilities, known as beneficios, where wet method processing begins. The careful attention to quality processing and conscientious growing methods have built Costa Rica’s reputation for fine coffee. South America Colombia Colombia is probably the world's best-known coffee producer and ranks second worldwide in yearly production. A high standard of excellence is maintained with great pride and careful growing on thousands of small family farms across the country. Such care and attention results in consistently good, mild coffees, with a well-balanced acidity. The rugged Colombian landscape provides the perfect natural environment for growing, but the terrain makes it difficult to transport the harvested coffee beans to production and shipment centers. Even today, this is often done by mule or Jeep. Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade is softer and slightly more acidic. Brazil Brazil is the biggest coffee producing country in the world, with seemingly endless expanses available for its production. Coffee plantations in Brazil often cover immense areas of land, needing hundreds of people to manage and operate them to produce huge quantities of coffee.

Both Arabica and Robusta are grown, and the climate, soil quality and altitude determine which variety will grow best in which region. A fine cup of Brazilian is clear, sweet, medium-bodied, and low-acid. East Africa Ethiopia Coffee legend tells of the discovery of the first coffee trees in Ethiopia -- it’s not hard to believe that coffee originated where wild coffee tree forests are still the primary harvesting source. Generally wet processed , coffee from Ethiopia comes from one of three main growing regions — Sidamo, Harrar, Kaffa — and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement: full flavored, a bit down-to-earth and full bodied. Kenya Kenyan coffee is well-known and well-liked, both in the United States and Europe. The beans produce a sharp, fruity acidity, combined with full body and rich fragrance. Coffee is grown on the foothills of Mount Kenya, often by small farmers. Kenyan producers place an emphasis on quality and as a result, processing and drying procedures are carefully controlled and monitored. Kenya has its own unique grading system.

Kenyan AA is the largest bean in a 10-size grading system, and AA+ means that it was estate grown. West Africa Ivory Coast The Ivory Coast is one of the world's largest producers of Robusta coffee, which is strongly aromatic with a light body and acidity. This variety is ideally suited for a darker roast, so they’re often used in espresso blends. The Arabian Peninsula Yemen In the country where coffee was first commercially cultivated, coffee is still grown in the age-old, century-proven manner. Within the small, terraced gardens of family farms, you can almost always find a few coffee trees. Since water is scarce in this arid land, coffee beans grown here tend to be smaller, and more irregular in size and shape. Lack of water also means that the coffee cherries will be dry processed after harvest. The result is that Yemeni coffee has a distinctive taste that is deep, rich and like no other. In ancient times, when coffee was shipped from the famous Yemeni port of Mocha to destinations all over the world, the word Mocha became synonymous with Arabian coffee.

The Dutch combined Arabian coffee with coffee grown on the island of Java to make the first coffee blend -- and one that is still well-known today -- Mocha Java. Asia Indonesia Indonesia, one of the world's largest countries, is composed of thousands of islands. Several of the larger islands — Sumatra, Java, and Sulawesi — are known throughout the world for fine quality coffee. The coffee plant was introduced to Indonesia by Dutch colonists in the 17th century, and the country soon led the world's production. Today, small coffee farms of 1-2 acres predominate and most of it’s dry processed . Indonesian coffees are noted for a pronounced rich, full body and mild acidity. Indonesia is also known for its fine aged coffees, which were held over a period of time by farmers who wanted to sell them at higher prices. Warehousing gently ages the coffee in Indonesia's warm, damp climate and results in a coffee prized for even deeper body and less acidity. This process cannot be matched — even with today’s technology. Vietnam Coffee originally came to Vietnam in the mid-nineteenth century when French missionaries brought Arabica trees from the island of Bourbon and planted them around Tonkin.

More recently, coffee has been re-introduced and the coffee industry is growing so rapidly that Vietnam is rapidly becoming one of the world's largest producers. Today, small plantations, located in the southern half of the country, produce mostly Robusta coffee. With light acidity and mild body with good balance, Vietnamese coffee is frequently used for blending. Other coffee-producing nations include: Coffee Glossary Coffee Glossary Careers at Friis A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Acidity An important category used by professional tasters in judging coffee; a fine coffee should have a pleasant tartness, but not be so acidic as to be bitter. Aged Coffee Coffee that is maintained in special warehouses for several years in order to reduce acidity and increase body. Aged coffee, also known as vintage coffee, is warehoused longer than old crop or mature coffees. Amaretto Coffee The infusion of wonderful and authentic amaretto liquor aroma and flavor to freshly roasted coffee beans. Normally up to 3% by weight. A dessert coffee to be enjoyed anytime.

American Roast Standard American (that is, United States) medium brown roast, as used with the Robusta coffee variety in commercial coffees like Maxwell House. Ankola An excellent coffee from Sumatra. Antigua An excellent coffee from Guatemala. Arabian Mocha Java A blend of Java Arabica and Arabian Mocha—usually two parts Java Arabica to one part Arabian (Yemen) Mocha—said to be the world's oldest coffee blend. Arabica Coffee Beans Arabica are the bean of choice in “gourmet” or “specialty coffees”. Arabica coffee produces the rich flavor and body found in a good cup of coffee. Arabica coffee is difficult to grow, and prone to disease, requiring more hand cultivation, and yields smaller harvests per acre. Arabica coffee is grown at altitudes over 2,000 (usually 4,000-6,000) feet above sea level and is typically harvested by hand when the cherries are perfectly ripe. Armenia An excellent coffee from Colombia. Aroma An important category used by professional tasters in judging coffee; a fine coffee should have a pleasant fragrance when hot and freshly brewed.

Balance This tasting term describes coffees that are complex, but where no one element overshadows the others. Bandeirante An estate-grown Santos coffee from Brazil. Bani Low-acid coffee from the Dominican Republic. Barahona Considered the best coffee from the Dominican Republic. Batch Roaster A roaster that processes a set quantity, or batch, of coffee beans at a time. Blend A mixture of two or more types of coffee beans, often containing beans grown in different countries. A good blend will yield a balance of contrasting qualities for a complex, flavorful result. Blue Mountain Coffee Blue Mountain coffee beans come from the hills of the eastern end of the island of Jamaica. At 5,500 feet the land is thickly wooded and maintained as a Forest Reserve. Below this line, the terrain, the rainfall pattern, the Blue Mountain mist, and the overall conditions are blessed by God to be perfectly suited for the cultivation of the world's most distinguished and delicious coffee: Jamaica Blue Mountain Coffee. Body Yet another important category used by professional tasters in judging coffee; body describes the sense of richness, heaviness, or thickness that a brewed coffee imparts. Bogata An excellent Colombian coffee.

Bourbon The botanical name of one of the varieties of Coffea Arabica, so named after the island of Bourbon (now Reunion) where it was first discovered. Several premium coffees are from this varietal stock. Café au Lait Is a French coffee drink prepared by mixing coffee and steamed milk. It is similar to Italian latte, but with coffee instead of espresso. It is a staple of the New Orleans, Louisiana coffee shop Café du Monde. Café Crème The French term for cappuccino. Caffè Americano Literally, American coffee. It may simply be brewed coffee in a coffee cup, or espresso diluted with an equal amount of hot water, and then served in a coffee cup. Caffè Latte One or more shots of espresso topped with steamed milk, then a 1/4-inch of foam (less than a cappuccino). A latte typically contains more milk than a cappuccino. Caffè Mocha Mocha, or Moka, is actually a variety of coffee, and its name refers to the port city near the region of Yemen where it is grown.

It has also come to be popularly associated with a coffee-chocolate drink that can be prepared a number of ways, most often by adding chocolate syrup to a cappuccino or latte, and then topping it all with a great big dollup of whipped cream. Cappuccino Is an Italian beverage, prepared with espresso and milk. A cappuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Another definition would call for 1/3 espresso and 2/3 microfoam. A cappuccino differs from a latte, which is mostly milk and little foam. (A "dry cappuccino" has less milk.) In Italy it is consumed almost exclusively early in the day for breakfast; in some other countries may be consumed throughout the day or after dinner. Capulin An unwashed, sun-dried, hand-sorted coffee from the Nayarit Province of Mexico. Its flavor is smooth and subtle. Caracas A class of Venezuelan coffees ranging from fair to excellent. Caturra A hybrid of the Coffea Arabica species that is fast-maturing and more disease-resistant than other Arabica varieties.

Its quality is considered inferior to the traditional Arabica varieties. Chicory Chicory is the root of the endive, which is roasted and ground like coffee; it may be brewed straight, or blended with coffee. Chipinga A region in Zimbabwe that produces the most significant coffees in the country. Cibao A good but undistinguished coffee from the Dominican Republic. Cinnamon Roast A very light roast, also known as New England Roast, that's even lighter than American Roast. City Roast A light French roast. Coffea Arabica One of the two major species of coffee, the other being Robusta. Coffea Arabica, or Arabican coffee grows at higher elevations and contains half the caffeine of Robusta. It is considered the more premium variety; nearly all specialty coffee is arabican. Coffea Robusta Grows at lower elevations and has a higher yield of coffee per plant than arabica. Low production costs and high disease resistance help make Robusta the staple of commercial coffee roasters. Coffee Beans A coffee cherry consisting of four layers which are removed sequentially. The coffee bean is the seed of the coffee cherry and is covered with silver skin, parchment, pulp, and then an outer skin layer.

The method of removal of these layers dramatically alters the flavor. Coffee Break Is a daily social gathering and short downtime practiced by employees through business and industry in the modern world. Usually lasting 10-20 minutes and frequently occurring at the end of the first third of the work shift. The break is often held away from the actual work area in a designated break room or outdoor area. It is a chance to wind down slightly and regroup for the remaining day's work. Coffee Grinder For proper extraction, grinding properly is essential. Freshly grinding coffee before brewing is one of the most important steps for achieving a quality cup of coffee. Coffee should not be ground more than 2 minutes before brewing or major staling (oxidation) begins to take place. Coffee Oil The volatile coffee essence developed in the bean during roasting. Also known as Coffeol. Dark Brown Roast Characteristics include oily beans with a distinctive bittersweet tang; low acid. Dark Roast A general term describing any roast of coffee darker than American Roast. Decaffeination Decaffeination is the process of removing most of the caffeine that naturally occurs in coffee.

There are three methods of decaffeination: the solvent-water method, the Swiss water process method, and the carbon dioxide method. While chemicals are used to decaffeinate most coffee, the Swiss Water Process uses only water. Water decaffeination results in great tasting coffee. The use of chemicals could distort the true coffee flavor. Djimah, Djimma, Jimma A coffee from Ethiopia. When washed, it is an excellent low-acid coffee. The dry-processed version imparts a less appealing, medicinal flavor. Dominican Republic High-grown Barahona, considered the best of the Dominican coffees, is both rich and acidic, comparable to premium Jamaican coffees. Other Dominican coffees, such as Bani and Ocoa, are softer and mellower, like the better known Haitian coffees. Doser A spring-loaded device on specialized espresso grinders that dispenses single servings of ground coffee. Drip Brewing Drip brew is a method for brewing coffee which involves pouring water over coffee contained in a paper filter. Water seeps through the coffee solely under gravity, absorbing its oils and essences, and then passes through the bottom of the filter.

The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting vessel such as a carafe or pot. Drip brewing is the most popular method of coffee brewing, owing to the overwhelming popularity of the automatic drip brewing coffee machine. There are, however, several manual drip-brewing devices on the market, offering a little more control over brewing parameters than automatic machines. Dry Method A coffee processing method that involves removing the husk or fruit after the coffee berries have been dried. Also known as the Natural method. The result is often inferior to washed coffee or coffee that is wet-processed. Earthiness One of several terms, also including gaminess and wildness, refering to the off taste caused by carelessly processed natural coffee. Ecuador Coffees from Ecuador are medium-bodied, fairly acidic, with predictable flavor. Ecuadorian coffee typifies Central and South American coffees. El Salvador Coffee from El Salvador is generally dependable but undistinguished. It has a good body and rather listless acidity and flavor. Espresso Is a strong, flavorful coffee brewed by forcing hot water through finely ground coffee beans. In Italian, espresso means "pressed out" or "express".

Espresso differs greatly from the common drip-brewed coffee drink in its thick concentrated consistency, and robust flavor. Due to its potency, straight espresso (espresso served without sweetener or milk, analogous to black coffee) is considered by some to be an acquired taste, and is served in small amounts called shots. Many coffee aficionados order their single or double with a little glass of cold still water to clear the palate. Espresso is often used as the foundation for other drinks, such as lattes, cappuccino, mochas and many more. A key component in the flavor of espresso is a golden foam composed of oils, proteins, and sugars, called crema which floats on the surface. Espresso Beans Espresso is usually derived from a certain type of coffee bean; Coffea arabica commonly known as Arabica, but the other variety, Robusta, is also used in some espresso blends. Arabica beans are considered to be superior to the more common Caffea canephora (known as Robusta, which are typically used for filler in commercial drip brew coffee, due to their lower level of caffeine and acidity, and their higher amounts of flavor and aroma.

The roast of the beans varies from dark to light, depending on the desired taste. For making espresso, the beans are ground very finely, unlike coarser drip-style grounds. Espresso con Panna , Henry , 2 Comments ARABICA AND ROBUSTA, WHICH ONE IS THE COFFEE KING? Arabica and Robusta are the two main species of coffee grown in the world. Arabica is the most popular variety and will generally give you a superior flavour but this is not to say all Robustas are bad. It is possible to find an excellent cup of espresso that is 100% Robusta. Over 70% of the coffee grown in the world is Arabica and whilst the best beans are considered to be Arabica varieties, Arabica does not always ensure quality. The aim of this article is to give you a little insight into the main differences between these two beans. Like how with Whisky you have blends that incorporate different vintages, the majority of blends you will find in coffee shops and supermarkets are in fact a mix of the two bean varieties (40 percent Robusta, 60 percent Arabica).

However, a lot of coffee roasters advertise that their products are 100% Arabica – giving a sign of quality and a way to distinguish from the mass producers. N.B. Coffee beans are actually the seeds of the cherries formed on coffee plants. ARABICA Arabica plants are more delicate than their Robusta counterparts. They are more susceptible to disease, pests and low temperatures in the colder months. The conditions Arabica plants are grown in are different to Robusta. One of the key factors is the higher altitude – you can grow Arabica coffee in altitudes ranging from 600 to 2000 metres. In terms of flavour, Arabica is mild, well balanced and boasts a wide taste range. The caffeine content is typically between 0.8% and 1.4% . The price of Arabica is higher than Robusta and the main producer is Brazil. ROBUSTA Robusta plants are hardier than their Arabica rivals. They are less vulnerable to disease, pests, cold spells and rough handling. They grow at much lower altitudes, typically anywhere between 200 to 800 metres. Robusta beans give a much stronger, bitter flavour.

The caffeine content is roughly double Arabica’s, usually anywhere between 1.7% and 4.0% . The price of Robusta is less than Arabica and cultivators can attain yield at a lower cost of production. Instant is almost exclusively Robusta and Vietnam is the main producer of Robusta coffee. Arabica and Robusta are very different beans and while Arabica is more versatile and gives a more complex flavour, it is important not to rule out all Robusta varieties. Respect the bean! Public financial management is a key area to ensure the proper functioning of... Regional Public Procurement Seminar Count Down COFFEE Coffee or Green Coffee is legally the 2nd most highly traded commodity across the world and cultivated in more than 70 countries, especially in Southeast Asia and Latin America. It’s also regarded as world’s 7th biggest agricultural export. The largest producers are Vietnam, Brazil, Colombia, India and Indonesia. Kenya produces almost exclusively washed Arabica Coffee of the Bourbon type although there is a very small production of Robusta Coffee that is grown in the low altitude areas.

The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. Today around 250,000 Kenyans are employed in the production of coffee. Most is produced by small land holders that are members of cooperatives that process their own coffee. The major production of this Arabica is type SL28, SL34, K7 and Ruiru 11. Coffee is one of the most important cash crops in Kenya. It is grown in large scale plantations (42,000 ha from 2001-2005) as well as by small scale holders (128,000 ha from 2001-2005) giving a total production of about 50,000 tons annually. The main variety in Kenya is Arabica coffee. The stimulating effect of the coffee beverage is largely derived from the alkaloid caffeine, but cured beans have to be roasted and finely ground to bring out the characteristic coffee aroma.

In some producer countries, roasting of locally available coffee in the home is very common and the brew is prepared by pouring hot water over freshly roasted and ground coffee beans. An important constituent of the coffee bean is caffeine. The free caffeine content in a bean is dependant on the coffee type, variety, the site conditions and other factors, and can be more than 2.5%. Economically, the most important coffee varieties are Coffea arabica called Arabica and Coffea canephora called Robusta. In comparison with Arabica, almost 30 % higher yields are gained from Robusta, although the price is around 30% lower. Coffee is mainly grown as a beverage, though the plant residues can provide fuel (coffee charcoal or wood) and a good mulch. Coffee is an important cash crop in Kenya due to its contribution to foreign exchange earnings, farm incomes, rural development, employment generation and food security, especially to smallholder coffee growers who belong to cooperative societies. Currently, it is estimated that about 135,000 hectares of land is under coffee in Kenya, of which about 67 per cent is in the cooperative sub-sector and 33 per cent is in the estates.

The importance of the coffee sector in Kenya’s economy is reflected in the direct relationship between sector performance and key economic indicators. Globally, coffee is the world's second most valuable traded commodity, behind only petroleum. There are approximately 25 million farmers and coffee workers in over 50 countries involved in producing coffee around the world. Coffee was traditionally developed as a colonial cash crop, planted by serfs or wage laborers in tropical climates on large plantations of landowners for sale in colonial countries. Coffee producers, like most agricultural workers around the world, are kept in a cycle of poverty and debt by the current global economy designed to exploit cheap labor and keep consumer prices low. An estimated 11 million hectares of the world's farmland are dedicated to coffee cultivation. The largest producer and exporter is Brazil, followed by Colombia, Vietnam, Indonesia, and Mexico. Around the globe, the annual consumption of coffee has expanded to 12 billion pounds. Hits: 2435 The Different Types of Hawaiian Coffee By John Fischer Updated March 11, 2016. With an annual production of over 8 million pounds, Hawaii is the only U.S. state where coffee is grown.

Coffee plants were first brought to Hawaii in the early 1800's, but it was not until the early part of the 20th century that coffee production finally took off, primarily on small farms. While the Big Island's Kona Coffee remains the best known, coffee is currently grown on each of the major islands on more than 950 farms and on more than 7,900 total harvested acres. As of 2015, coffee was a $54 million industry in Hawaii. The combination of year round warm, sunny weather, rich volcanic soil, rolling hillsides, tranquil trade winds and ample rain makes Hawaiian coffee some of the best in the world. As is the case with macadamia nuts, roasted coffee beans or pre-ground coffee are less expensive to purchase while you're in Hawaii than buying it locally back home. It's not surprising to find many island visitors purchasing coffee to take home with them or even shipping it back home. continue reading below our video Beware! The 5 Most Common Travel Scams Many of the state's coffee farms now have their own websites and will ship their product to you and a considerable savings compared to your local store.

Let's take a look at some of the different types of coffee available in Hawaii. Hawaii, The Big Island Kona Coffee With almost half of the total coffee grown in Hawaii, over 600 independent farms and grown exclusively within the borders of North and South Kona on the Big Island of Hawaii, 100% Kona Coffee has a delicate, aromatic flavor that is often used as a blend with harsher, foreign coffees. Coffee aficionados, however, consider 100% Kona Coffee to be the only way to go, but be aware, some folks, who are not used to drinking it, find it to be stronger than they are used to. The Kona Coffee Farmers Association maintains and excellent website full of information including details on the farms which offer tours and tastings at their facilities. If planning a visit to the Big Island in the fall, be sure to plan your stay around the annual Kona Coffee Cultural Festival , held every November. Ka'u Coffee Ka'u Coffee is grown on the slopes of Mauna Loa above Pahala in the Ka'u (most southern) District of the Big Island of Hawaii.

First farmed by former sugar cane workers in 1996, Ka'u Coffee has become a big success with high placement in national and regional tasting competitions. "Ka'u coffee is exceptional, with a floral bouquet, distinctive aroma and very smooth taste."* If you're on the Big Island, you can purchase Ka'u Coffee at farmers markets, local stores and at the Hilo Coffee Mill . Puna Coffee Puna Coffee is grown on the slopes of Mauna Loa near Hawaiian Acres in Puna, the district of the Big Island located between Hilo and Hawaii Volcanoes National Park. Once with over 6,000 acres of coffee in the mid 1800's, today, about three dozen farmers grow harvest just 100-200 acres of coffee annually on former sugar cane. "Puna coffee is an outstanding coffee with very full-body, heavy, with nutty overtones. It is reminiscent of some finer moccas when roasted to a medium."* If you're on the Big Island, you can purchase Puna Coffee at farmers markets, local stores and at the Hilo Coffee Mill .

Hamakua Coffee Hamakua Coffee is grown on the slopes of Mauna Loa north of Hilo in the Hamakua District of the Big Island. Thirteen farmers brought coffee farming back to this area in 2000, for the first time in almost 100 years. On land formerly owned by the Hamakua Sugar Company and farms of 5-7 acres each, about 100-200 acres is harvested annually. "Hamakua coffee has incredibly rich flavor with chocolaty-smooth finish."* If you're on the Big Island, you can purchase Hamakua Coffee at farmers markets, local stores and at the Hilo Coffee Mill . *County of Hawaii Agriculture Kauai Kauai Coffee On Kauai, 22,000 acres of former sugar cane land was converted to coffee in 1987 by the Kauai Coffee Company . Damage from Hurricane Iniki in 1992 damaged much of the crop, but by 1996, the annual harvest equaled that of the Kona Coffee Belt.

The Kauai Coffee Company now grows 100% Kauai Coffee using five varieties of Arabica coffee beans on the largest coffee farm in the United States. Kauai Coffee Company welcomes guests to their Visitor Center just off Highway 50 in Kalaheo on Kauai's southwest side. Visitors can sample their estate coffees, visit their gift shop and take a walking tour or video tour showing the entire coffee process from initial blossoming, through harvesting and processing, to the final roasting. Kauai coffee is becoming increasingly popular. Many actually prefer it over Kona saying that its mild acidity makes it a much more flavorful cup of coffee. Maui Maui Coffee According to the Maui Coffee Association , (which lists all members and their websites), 32 farms of varying sizes grow numerous varieties of coffee on the island of Maui. Farms are located on the slopes of Haleakala and the West Maui Mountains. There is also an organic farm, ONO Organic Farms in Hana. The largest farm, at 375 acres, is MauiGrownTM Coffee located high above Ka'anapali in the West Maui Mountains.

The industry on Maui has grown considerably since in recent years, in many cases on land formerly planted with sugar. Moloka'i Moloka'i Coffee In central Moloka'i in the village of Kualapu‘u, a 500-acre coffee plantation and mill is operated by Coffees of Hawaii . Moloka'i coffee is a rich bodied, medium roast coffee with mild acidity. The excellent body is complemented by a luscious hint of chocolate at the finish. It is made from washed and completely sun dried Arabica beans grown in Moloka'i's rich red volcanic soil. When you're on Moloka'i be sure to stop by their Espresso Bar and Café and Plantation Gift Shop. You can also order their coffee online. Oahu Waialua Coffee Near Oahu's North on both sides of Kamehameha Highway at 600-700 ft above sea level between the towns of Wahiawa and Waialua are 160 acres where Waialua Estate grows Arabica Typica coffee on former sugarcane lands. Interestingly, they also have a 20 acre cacao orchard from which delicious chocolate is made.

Waialua Estate is a division of Dole Food Company Hawaii. Their coffee has, in their own words, "a smooth mellow, well balanced cup with a medium body, clean finish, hint of chocolate and a pleasant, lingering aftertaste." Coffee growing in Africa — Coffee & Conservation Coffee growing in Africa by JulieCraves on April 7, 2006 Since shade certification is not available for coffee grown outside of Latin America, it can be helpful to understand coffee cultivation practices in the Old World. This can help consumers choose sustainable coffees. Certified organic is a good choice where available, although in many African countries, it is grown organically by default because small farmers cannot afford chemicals and fertilizers (“passive organic”) and may not be certified. The whole concept of “shade grown” and what it means to biodiversity is different in Africa (and other Old World countries). Many Eurasian breeding bird species winter in Africa, but the most species are not found in tropical forests, but scrub savannas north of the equator, areas that do not coincide well with coffee-growing regions.

Thus the issues are not quite the same as in Latin America, but generally the most biodiversity is preserved on small farms, in diverse mixed crop farms, and farms that do not use chemicals. If anybody has further information on biodiversity issues in African coffee plantations, drop me a line at coffeehabitat AT gmail.com. Coffee originated in Africa, and today Africa still produces some great high quality arabica (Coffea arabica) coffees. Africa is also the source of a lot of cheap robustas (Coffea canephora), which is also the easier variety to grow in the sun. Sun plantations are more likely to be monocultures, and by virtue of that harbor less biodiversity. The following countries produce primarily or entirely robusta coffee. Coffees from these sources are likely to be of lower quality, or not grown in a sustainable manner. I would avoid them: Angola, Benin, Central African Republic, Congo, Gabon, Ghana, Guinea, Equatorial Guinea, Ivory Coast, Liberia, Nigeria, Sierra Leone, Togo, Uganda, Zaire. The following countries grow Arabicas, or both varieties. Links provide more growing, historical, or quality information. A star (*) indicates the best bets in sustainable coffees.

*Burundi – Nearly all arabica. Most is grown in full shade, and most is organic, since farmers cannot afford chemicals. Coffee is a major export crop for Burundi. A specialty coffee marketed as Ngoma is traditionally grown and especially sought-after. Bird info for Burundi . Cameroon – Mostly (>80%) robusta. Most arabicas grown in the west, northwest, and east at high altitudes. There are Important Bird Areas in these regions . Choose arabica coffee from Cameroon, which is grown in small mixed plots (shade) or harvested nearly wild, and without the use of chemicals. Bird/birding info for Cameroon . * Ethiopia – Nearly all coffee in Ethiopia is grown in shade, either as “forest coffee,” nearly wild, or “cottage coffee,” interplanted with other crops without the use of chemicals. Some is now being grown on planations. The two main growing regions are Harrar, the province east of the capital of Addis Ababa, and Yirgacheffe in southwestern Ethiopia (also known as Sidamo). Both regions grow coffee on small plots using traditional methods, and there are Important Bird Areas in these regions . Bird/birding info for Ethiopia .

Kenya – Grows Arabica almost exclusively, but rarely grown in shade. While it may be that the growing areas are not along migratory routes, and shade trees are less important to birds there, monocultures of anything are generally not good for any type of wildlife, and replace native habitats. Large estates generally use a variety of herbicides, pesticides, fungicides, and fertilizers. Bird/birding info for Kenya . Madagascar — Both arabica and robusta are grown. Interestingly, Madagascar has 55 endemic species of coffee, including a bean without caffeine. This island is one of the richest areas of biodiversity on earth, and has been severely deforested, and the farming of coffee was a major reason. Unless you can determine the specific origin and growing practices of a Madagascar coffee, I’d avoid it. I’ll try to dig deeper into this situation. Bird/birding info for Madagascar . Malawi —Arabicas are grown in several regions. Due to the steepness of the terrain, coffee in Malawi is usually grown on terraces, using organic mulches to prevent erosion, and usually without pesticides. It is sometimes grown interplanted with bananas, but it is often in fairly sunny conditions, or under bananas.

Bird/birding info for Malawi . *Rwanda – Only arabicas are grown. After the genocide and political unrest, various organizations have been helping to repair the Rwandan coffee industry (see my review of One Thousand Hills here , with accompanying links). Rwandan coffee is generally grown in small mixed plots with little or no chemical inputs. It is often grown on steep slopes. Bird/birding info for Rwanda . Tanzania — Grows both arabica (70%) and robusta. When coffee is grown in shade, it is under banana trees. Most arabicas are grown in the north, near the Kenyan border, on the slopes of Mt. Kilimanjaro and Mt. Meru (they may be called Kilmanjaros, Moshis, or Arushas). Coffees called Mbeyas or Pares are Arabicas grown in southern Tanzania, between the rift lakes of Lake Tanganyika and Lake Nyasa. With snow caps on the mountains diminishing (global climate change is a factor), farmers are struggling with irrigation issues. Quality has been declining, but some organizations are working at reviving Tanzania’s coffee industry. Full post on Tanzanian coffee here. Bird/birding info for Tanzania .

Zambia — All arabica, of variable quality. Some avoid buying Zambian (and Zimbabwean) coffee because proceeds have been known to end up fueling the bloodshed in the Congo. Bird/birding info for Zambia. Zimbabwe — Mostly Arabicas, grown on medium to large farms, mainly in eastern Zimbabwe bordering Mozambique, in the Chipinge region. Some avoid buying Zimbabwean (and Zambian coffee because proceeds have been known to end up fueling the bloodshed in the Congo. Bird/birding info for Zimbabwe. Extensive information on African birds can be found at the African Bird Club web site. Share this:

Question: What is the variety of coffee bean grown almost exclusively world-wide?
Answer: Coffea arabica