Which country grows the most delicious coffee?

A wonderfully smelling, warming cup of coffee in your hands is the final stage of a very complex process. An ordinary agricultural product must pass through many hands, travel huge distances before turning into a favorite drink.

The influence of natural factors on coffee harvest

All coffee trees come from the East African Rift Valley – a biological, geological and microclimatic miracle. Anthropologists associate this land with the early stages of human evolution, and it is also associated with the birth of coffee. Amazing facts are known: human DNA differs from Arabica DNA by only 2 chromosomes , and the coffee berry, like the fruit, ripens in 9 months.

Numerous scientific studies have shown that coffee trees thrive exclusively in the tropical zone , so all regions suitable for coffee cultivation are located along the equator. This imaginary strip, limited by 20 degrees North and 30 degrees South, is commonly called the “Coffee Belt of the Earth”.

The yield is influenced by many natural factors : precipitation, temperature and humidity fluctuations, radiation, altitude, soil depth and fertility. The combination of these conditions (terroir) is unique to each area, as is the taste of the coffee grown there.

Lovers of quality coffee value Arabica, for which the ideal temperature range is between 15-24°C. Trees need both warm sunny days and cool nights. The amount of precipitation is also a very important factor. After the first rains, the tree blooms, after 1-2 weeks the flowers fall off and after 9 months the coffee berries ripen.

Rain is needed throughout the ripening of the fruit, then three months without precipitation are required to collect and dry the berries. In some regions of the “coffee belt” precipitation is distributed throughout the year in such a way that there are two harvests per season – the main and the “floating”.

Paddington Station coffee shops are perfect for a quick brew or a relaxing break. From the bustling aroma of freshly ground beans at Taylor St. Baristas to the cozy ambiance of Beany Green, there’s a spot for every coffee aficionado. Enjoy artisanal blends at Workshop Coffee or grab a pastry at Harris + Hoole. Whether you’re commuting or exploring, Paddington’s coffee scene promises a delightful caffeine fix.

A good harvest requires loose soils with sufficient gravel and rock content – this ensures good drainage and prevents the plant from overheating. In many places, depending on the height of growth and the intensity of sunlight, coffee trees require shade to prevent the unripe fruits from burning. This is usually achieved by planting other, taller trees on the farm.

As a rule, the higher the trees grow above sea level, the better the taste. The reason is that abundant sun and high temperatures result in large quantities of fast-growing and ripening fruit with low sugar content and, as a result, poor quality ripe berries.

In mountainous areas, at an altitude of 1200-2000 meters above sea level, the temperature is lower. In such conditions, the tree does not grow as quickly, produces fewer fruits, and the berries ripen more slowly. But at the same time, the beans are harder, they contain a lot of sugars, organic acids, and other components that give coffee an expressive, pure taste.

What is important when picking coffee berries

During the 9 months of ripening, sugars are produced inside the berry – a necessary component of a ripe fruit. In order for the final product to be of consistently high quality, each berry picked must be ripe . Unripe ones will eventually give a rough taste, roasted coffee will lose its sweetness and become astringent in taste.

The harvesters face a difficult task – the berries ripen at different times – even on the same branch both ripe and unripe fruits can grow. That is why in farms where they try to supply only high-quality products, the harvesters are carefully instructed and motivated. In order to collect only ripe berries, workers have to go out into the fields several times per season.

The collected coffee berries are sorted, unripe ones are removed, then the beans are extracted and dried . Initially, the whole point of processing was simply to extract the beans, each manufacturer did it in the way that was convenient for him, without thinking about the taste.

Coffee processing

However, over time it became clear that the processing method is a significant factor influencing the quality of the final product. There are three main methods: dry, washed and honey/semi-dry.

Dry processing

This method is usually used in regions with limited access to water, or where it has historically taken root. The harvested berries are immediately laid out on drying mats and left in the sun for about 20 days. When the berries are dry and hard to the touch, the coffee beans are mechanically extracted.

Washed Processing

Freshly picked and sorted berries are soaked in water, unripe berries that float to the surface are removed. A depulping machine squeezes the grains out of the fruit pulp of the berries (pulp), then they are placed in another tank with water, where the rest of the pulp and gluten are removed during the fermentation process for 12-24 hours. After that, they are washed in cold water and dried in the sun for up to three weeks.

Semi-washed/honey treated

In this method, the grains are first extracted from the fruit, as in the washed process, but some of the pulp is left. During drying, the gluten darkens, depending on its volume, the treatment is called red honey – if there is a lot of gluten, or yellow honey – when the layer is thin.

Each of these processing methods gives the roasted beans its own character:

• After dry processing, sugar syrup and fruity tones, more similar to the taste of compotes and jams, can be felt in the cup; sometimes you can even detect spicy or hoppy notes.
• After washing, the acidity and richness of the taste are light to medium, with the most prominent notes being citrusy and fruity.
• Honey beans combine the strengths of both methods – the acidity is present in abundance, but it seems softer due to the lingering sweetness.

Today, more than 30 countries grow and export coffee . Does it matter where the beans are grown? Of course. Each country has its own techniques and customs, traditionally grown varieties and microclimate – all this creates its own unique taste profile.

Africa and the Arabian Peninsula

Africa is both the birthplace and the natural habitat of the coffee plant. It has taken root and developed into a variety of forms on both sides of the East African Rift Valley. Coffee is grown in 20 African countries, but the combination of high quality and export volumes is still quite rare.

The highlands of Ethiopia, where it is cooler and wetter than the valleys, are a fertile area ideal for agriculture . On the rich volcanic soil, coffee plantations spring up like mushrooms after rain. This is the ideal place for coffee trees and it is here, according to legend, that coffee was discovered.

In the 19th century, when coffee was discovered in Europe, the demand for it increased significantly, production and sales increased accordingly, and a division into varieties appeared. The first varieties known in Ethiopia were harari, grown in the area of ​​the city of Harar, and abessinia, obtained from wild trees.

In the middle of the 20th century, the country began to seriously develop its coffee industry. Ethiopia is still the main producer of Arabica in Africa and the fifth largest producer in the world in terms of sales.

Today, 98% of this country’s main export product is produced by small farms , with plantations rarely exceeding 1 hectare. A farmer usually has fewer than 1,500 trees per hectare, and 1 tree yields berries equal to less than 100-200 grams of green beans. For reasons of economy, the main fertilizer in such farms is compost, and the trees are treated for pests manually. Such coffee is, by default, organic.

All production in the country can be divided into three categories :

• Forest coffee – beans are obtained from wild trees growing in the shade of other plants, so the harvest is usually small
• Garden – collected from trees planted around farmer’s houses, the plantings in the gardens are looked after, the yield here is much higher, this is the method by which most of the coffee is obtained
• Farmer’s – grown on large farms, using all agricultural techniques

In general, all Ethiopian coffee has a complex, varied taste: from citrus to flowers and candied fruits , with a distinct aroma. Therefore, taking into account the ecological purity of production, professionals often give it preference.

Ethiopia has more growing regions and flavour profiles than any other country. Considered the birthplace of Arabica , coffee has been grown here for centuries and, thanks to the lack of trade in seeds between different parts of the country, there are still significant regional differences.

In the east, in the Harari region, wine and spice notes dominate, in the south, in the Yirgacheffe region, floral-jasmine and bergamot notes. The beans from Sidamo, Jima, Lekempti have echoes of floral, wine, nutty and chocolate notes.

Kenya

Kenya grows the world’s most famous AA (specialty) coffee beans and its coffee industry emerged in the early 20th century.

In 1934, the colonial government allowed the indigenous population to plant coffee under strict regulations, but this did not produce good results. From 1946, they began encouraging Kenyans to plant cash crops. After the indigenous rebellion in 1950, coffee production gradually shifted from the British to the Kenyans. The smallholder sector began to grow and soon became dominant.

Today, coffee producers are divided into small cooperative societies, small farms of less than 20 hectares, and large farms. Cooperative societies make up more than 50% of the Kenyan production sector . Experts believe that coffee from some farms is superior in quality to almost anything else in the world.

The research and development sector in Kenya is excellent and they started experimenting with varieties early, some of which have excellent flavour, with good disease and drought resistance.

The bulk of coffee is grown in the central part of the country. There are 5 main regions: Nyeri is located at an altitude of 1200-2300 meters above sea level, Murang’a – 1250-1950, Kirinyaga – 1300-1900, Embu – 1300-1900, Meru – 1300-1950 meters above sea level. On volcanic soils, abundant in phosphorus, 2 crops are collected per year. The main (October – December) and additional (June – August). In most cases, the beans of the main crop are of higher quality.

Kenyan coffee is known for its bright, complex berry flavors , as well as sweetness and intense acidity.

Uganda

In Uganda, coffee is produced by about 1.7 million households. The average farm size is 0.18 hectares. Arabica is grown at altitudes ranging from 1,000 to 2,300 m above sea level.

About 40% of Uganda’s coffee production is Arabica. About 70% of it is processed as organic.

Geographically, Uganda is divided into main regions: northwest, west, southwest, east for Arabica, and only the central region for Robusta. Uganda has a fairly constant harvest, depending on the rains and weather, depending on the region. Generally, in Mbale in the east, the main season is November to February, with a summer harvest from May to June. In the west and southwest, one season is March to May, and another is August to November. This can always shift slightly depending on the region, weather, and altitude.

It is known that the quality of Ugandan coffee can be amazing if it is processed well. This coffee deserves a place in the specialty industry, and Ugandan producers should have access to specialty awards.

Rwanda

Rwanda is known as the land of a thousand hills, an ideal place for growing high-quality coffee.

After the 1994 genocide, the coffee industry had to be built from scratch. Coffee accounted for 70% of the country’s exports, but due to poor management, Rwandan beans were considered suitable only for mass-market coffee. On the international market, they were often sold only to specialist companies that made instant coffee or inexpensive coffee blends.

Today, coffee farms are scattered across almost the entire country. The most prominent regions are Hue in the north, the highlands near the shores of Lake Kivu in the west, and the areas near Lake Ngoma in the east.

The quality of the beans improves from season to season, in the cup you can feel the sweetness of cane sugar, soft orange-tangerine tones , even grapefruit sourness with an aftertaste of milk chocolate and caramel.

Asia and Oceania

Indonesia

Indonesia is a unique country located on the equator and spread across 17,500 islands with over 300 ethnic groups and 700 living languages ​​spoken throughout the archipelago.

It is located on the infamous Pacific Ring of Fire, which has the largest number of highly active volcanoes in the world. Despite the natural disasters that occur every year, this also brings great benefits to the fertility of Indonesian soil. It is said that coffee can be grown anywhere , but the best coffee is grown at high altitudes and rich volcanic soils.