Coffee is produced in several countries throughout the world. At Strictly Coffee we stock our Coffee Club with some of the best coffee beans in the world – bringing you taste’s from around the world. Below are some of the biggest producers.
Brazil grows roughly a third of the world’s coffee. Much of the specialty from Brazil is known by the name of the port through which it is shipped, Santos. Bourbon Santos and Brazil Cerrado are widely used as a base for quality espresso blends. Brazilian coffee is commonly dry-processed.
Colombia typically produces about 1/10th, or more, of the worlds coffee. Colombia now ranks third after Vietnam and Brazil in production of coffee beans. The bulk of Colombian coffee is high quality, and the Colombia has marketing its product well via the character Juan Valdez. Colombian coffees are processed using the wet method. Colombian coffee is grown along three northern Andes mountain ranges which trisect Colombia from north to south. Colombian coffees are typically mild and balanced with good body and flavor.
Ethiopia is the birthplace of the Arabica tree, and wild coffee cherries are still harvested by tribes people in its mountains. In Eastern Ethiopia, coffee trees are grown at elevations between 5,000 and 6,000 feet on small plots and farms. These coffees may be called Longberry Harrar (large bean), Shortberry Harrar (smaller bean) or Mocha Harrar (peaberry or single bean). They are all cultivated simply, processed by the traditional dry method, and are no doubt organic. Ethiopian Harrar is characterized by winy and blueberry undertones, with good body and acidity. Eastern Ethiopia produces a washed coffee called Ghimbi, or Gimbi, that has the winy undertones of Harrar, but can be richer, more balanced, and has a heavier body and longer finish. Southern Ethiopia produces washed coffees with fruity acidity and intense aromas. These coffees are known by the names of the districts in which they are produced, such as Sidamo, or by terms like Ethiopian Fancies or Ethiopian Estate Grown. The most famous of these coffees is Yirgacheffe, which has a pleasant fruity acidity and elegant body.
Kenya has a reputation for exporting high quality coffee beans. Most coffees in Kenya are cultivated on very small farms, and the growers are rewarded with high prices for high quality beans. The main growing region in Kenya extends from south of Mt. Kenya to near the capital of Nairobi. Coffee from Kenya is generally wet-processed and classified by bean size, with Grade AA signifying the largest beans, followed by grades A and B. Coffee from a single Kenya coffee estate, called Estate Kenya, can cost twice as much as regular Kenya AA. Estate Kenyas rank with the finest coffees in the world and are known for having tremendous body, astounding winy acidity and black-current flavor and aroma.
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