The Geography of Coffee
The origins, geography and methods of making coffee
The Coffee Belt
All of the world's coffee is grown within the tropics of Cancer and Capricon
Arabica and Robusta
The two most common species of Coffee are Arabica and Robusta.
Arabica is known for its sweeter and fruitier flavor profile, while Robusta is known for its nuttier and more bitter flavors
The Coffee Cherry
A precious fruit, the coffee cherry can only be grown in specific conditions. It requires a tropical or temperate climate, without frost and with ample sunlight (Wandering Goat Coffee Roasters, n.d.)
The Coffee Bean
Contrary to its name, the coffee bean is actually the seed of the Coffea plant, and is green in color.
Raw green coffee beans are exported, and only after it is roasted, through the Maillard process, do we get the final brown coffee bean
Coffee Consumption Trends
Coffee Consumption has been growing globally, with the National Coffee Association (NCA) reporting a two-decade high in 2022 (National Coffee Association, 2022).
Increase in Exports
To meet up with this demand in consumption, the amount in exports has also been steadily increasing since the 1990s
As a prized commodity, and lifeblood of many farmers, it is imperative that its terroir is protected
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Ethiopia
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Italy
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Turkey
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Japan
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Vietnam
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Singapore
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Indonesia
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The United States
Coffee can only be grown in very specific conditions
Coffea arabica, the predominant coffee crop can only be grown within 64°–70°F. Any increase in temperature hastens the ripening process and degrades the coffee cherry and "bean".
Prolonged exposure to temperatures over 86°F ruins the crop, and will render the plant incapable of producing fruit. (Scott, 2015)
As such, protecting the Coffee Belt is imperative if the world wishes to continue enjoying this wonderful drink
Exploring the Coffee Belt
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Africa
Africa is the birthplace of coffea arabica, the flowering plant that produces the coffee cherry and bean.
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Ethiopia
Ethiopia is the birthplace of coffee, where an apocryphal tale recounts how a goat herder, Kaldi, found his animals energetic after chewing on some red berries that he had found (Lokker, 2020).
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Rwanda
Rwanda also offers some of the best coffee that Africa has to offer, bringing floral, zesty and fruity flavor notes
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South America
South America is currently the largest producer of coffee, exporting over 46% of the total 60kg bags of coffee between 2019 and 2020
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Brazil
Brazil is by far the largest exporter of Coffee in South America and in the World. Brazillian coffee exhibits a low acidity, with a nutty and smooth chocolate flavor (Nomad Coffee Club, n.d.)
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The largest exporter
Brazil accounts for 75% of the coffee from South America, and 35% of the global exports, and is threatened by frost events brought about by a changing climate
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Microregions of Brazil
The hills and temperate climate of Brazil makes it perfect for coffee cultivation (Volsi, Telles, Caldarelli, & Camara, 2019), and allows Brazil to account for 35% of global coffee exports
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Colombia
Colombian Coffee is known as one of the best in the world, and the "Coffee Cultural Landscape" of Colombia has been declared by UNESCO as a World Heritage site (UNESCO, n.d.).
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Asia
Coffee is grown in the Vietnam and Indonesia, where the soil is fertile and nutrient rich.
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Vietnam
A dark roast Robusta, Vietnamese coffee is an intensely dark concotion that is mixed with condensed milk and sugar
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Indonesia
Indonesia is a sprawling archipelago along the equator, with rich and fertile volcanic soil providing the perfect location for growing coffee.
Processing coffee
The coffee cherry first has to be processed before the green bean (or the unroasted coffee bean) can be obtained.
Different production methods have an impact on the way the coffee will taste
Washed
The Washed process requires the farmer to "wash" off the fruit layers and mucilage off the coffee cherry, leaving behind only the bean.
The process prevents the fruit layers from fermenting and imparting additional flavors (Ospina, 2018).
Natural
The Natural process is the exact opposite of the Washed process.
The entire cherry is left to ferment and dry in the sun. As the flesh begins to ferment, it imparts sugars and nutrients, changing the flavor of the bean (Wolcheck, 2015).
Honey
The Honey process is an in-between the Washed and Natural Process
In the Honey Process, the peel of the cherry is removed, leaving behind some mucilage, which is then left to dry
This mucilage begins to resemble honey, giving rise the term "Honey" processing (CV. Buah Berdikari, n.d.).
Here's what you need to know when you buy a bag of coffee
Every bag of coffee is covered in details that you might miss, but provide a wealth of information
Origin
The origin of the coffee tells you where it was grown, and where it was produced. Here, Chamí, refers to the Lot, and Colombia is where it was grown
Varietal
Consider how different grapes produced different wines. Merlots or Chardonnays are both types of wine, yet taste different. Likewise, different varietals of coffee will exhibit different flavor notes. Here, the varietal is of a "Natural Castillo Blend"
Process
The raw fruit has to be processed before it can be converted in to a bean that can be used to make coffee. This refers to the process used to extract the seed or "bean" from the fruit. In this bag, the fruits underwent a Natural Process
Tasting Notes
Tasting Notes. These are the flavors that the coffee roaster has found after tasting the coffee in a process called cupping
Roast Date
Coffee is best when freshly roasted, and quickly grows stale when exposed to oxygen in the air. Hence, look out for the roast dates when buying a bag of coffee
Coffee is one of the most consumed beverages globally (British Coffee Association, n.d.), and is likely second only to water As consumers, it is important for us to understands its origins, and its production in order to make an informed decision when we consume this drink. Coffee is a precious fruit that can only be growned in specific conditions, and it matters that we know the terrior and climate, and protect these places.