Cultivation
There
are three primary coffee growing and exporting areas, all in the
equatorial regions: Central and South America, Africa and the Middle
East, and Southeast Asia. These regions have the optimal conditions to
cultivate coffee beans: high altitudes, moist and tropical climate, rich soils, and temperatures around 21 Celsius degrees. Similar to wine growing regions, each coffee region has different characteristics that affects coffee’s flavour.
Coffees
from Latin America are generally light to medium bodied, with clean,
sweeet, lively aromatic flavors. Pacific coffees from Indonesia have
full body and smooth flavor, with low acidity and occasionally herbal
flavour notes, while coffees from Vietnam are known for their medium
bodied light flavor. Finally, coffees of East Africa and the Arabian
Peninsula often combine the crisp, clean acidity found in Latin American
coffees with intense floral aroma and enticing fruit or wine flavors
(fully flavored and full bodied).
Top coffee producer are Brazil (mainly Arabica but Robusta as well), Vietnam (Robusta), Indonesia (Robusta), Colombia (Arabica), India (Robusta) and Ethiopia (Arabica).
Consumption
As
counter-intuitive as it may be, the countries drinking most coffee per
capita are in the European Nordic regions: Norway, Finland, Denmark,
Sweden, Iceland, and the Netherlands. And, if you were wondering…Italy
is not even in the top 10, with less coffee consumption than Austria,
Switzerland and Belgium.
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