Coffee production in Colombia has a reputation as producing mild, well-balanced Coffee beans. Colombia’s average annual coffee production of 11.5 million bags is the third total highest in the world, after Brazil and Vietnam, though highest in terms of the arabica bean. Colombia coffee is medium-bodied with a rich taste and citrus-like acidity. Columbia produces 100% Arabica Coffee.
- Harvest Period:Apr-June / Oct-Dec
- Milling Process:Washed, Sun-dried
- Aroma: Sweet (caramel), Cocoa
- Flavor: Sweet (fruity), Citrusy, Nutty (slight)
- Body: Medium
- Acidity: Bright, Citric
- Common Varieties: Bourbon, Castillo, Catimor, Caturra, Colombia, Typica
- Processing Methods: Washed
- Bag Size: 35 KG & 70 kg
TASTE
Colombian coffees are known as smooth and easy drinking, which makes them ideal for mellowing out overbearing flavors in some other countries. Sweet chocolatey flavors are very prominent in most Colombian Coffee, with some fruity notes that can touch on caramel, apple and red fruits like berries. The Colombian aromas tend to be a little citrusy and fruity. At times, have hints of spice.
The relatively mild flavor of Colombian coffees makes it an ideal choice for espressos – they can be roasted dark without turning overly bitter.
Columbia Arabica:
- Supremo 18
- Supremo 17/18
- Extra 16
- European Preparation -EP
- EP 5%
- Ep 10%
- G.Q
- Peaberry
The best Indonesia coffees come from prime coffee-growing regions:
- Bali
- Sumatra
- Sulawesi (Celebes, Toraja)
- Java
In general, these coffees are known for their full-bodied, rich taste and vibrant yet low-toned and gentle acidity, and long finish/aftertaste. Some Indonesia coffees are quite earthy in flavor, a quality loved by some people but overpowering to others and take some getting used to, to be fully appreciated.
Vietnam is a Robusta Country and is the second largest producer of Coffee in the world after Brazil, with Robusta Coffee accounting for 97 % of Vietnam’s total production. It produces more than 29 Million bags of Coffee annually.
Taste
Vietnamese Robusta might include: chocolate-y, nutty, and earthy taste. Many find it bitter and strong which is why it is considered perfect for Espresso or Arabic coffee and a favorite instant coffee producers. Typica and Bourbon are premium categories of Arabica but are rarely found. Most of the Arabica is of the Catimor variety.
- Typical Varieties: 95% Robusta, 5% Arabica: Catimor & Excelsa Varieties
- Harvest Time: October-April
- Bag Size: 60 KG
Robusta Coffee
- Robusta Natural 13, 16, 18
- Robusta Wet 13, 16, 18
Arabica Coffee
- Arabica Natural 13, 16, 18
Kenya is Arabica country which is considered in the top 5 most sought-after coffee in the world. Its intense flavor, full body, and pleasant aroma with notes of cocoa and high-grade coffee makes it a favorite for world experts around the world. Kenya produces over 900,000 bags of Coffee yearly of which most are exported.
TASTE
Known for their potent sweetness and powerful character, Kenya coffee tasting notes indicate it has a resonant cup presence, exhibiting intense flavors with a distinct winey richness and dry, winey aftertaste similar to Ethiopian Harrar yet with more of a full-bodied richness than Ethiopian coffees.
A good Kenya coffee is vibrant yet clean and crisp, not subtle or delicate, and typically very well -balanced. Notes of lemony citrus may be present, even pepper, along with tones of blackberry. The aftertaste of a Kenya coffee may be quite dry with a lemony zest to it, or perhaps winey.
Known for its consistently rich flavor along with a deep, wine-like acidity and pleasant aroma, Kenya coffee beans have distinctly bright taste with complex tones of fruit and berry.
Kenya is perhaps the planet’s most consistent producer of world -class premium gourmet coffees.
Ethiopia produces over 200,000 Mt of green coffee and most is Arabica. 95% is considered to be organic.
Ghimbi Coffees, are produced in the western region of Ethiopia. Known for their complex tastes and aromas, the Ghimbi coffees are known for their sharp acidity and richness.
Sidamo Coffees are Complex, and full-bodied grown in southern Ethiopia exhibiting a very rich mouthfeel with a bright and lively finish.
Yirgacheffes Coffees, are Also grown in the south. They have delicate-bodied with a spicy fragrance, floral aroma and pleasant, sweet taste followed with tones of citrus. Most of the finest southern Ethiopia coffees are wet processed coffees.
Harrara Coffes are grown In Ethiopia’s eastern region. However, the finest coffees are generally dry processed. Harraras are known for their winey and fruity notes with tones of blueberry and a pleasant overall complexity with a dry edge. Harraras are bright coffees with the acidity sometimes described as brilliant.
Djimma Coffees may be wet or dry processed, with the wet-processed Djimmas generally being well -respected as a low-acid coffee.
Lekempti and Limu, are other fine Ethiopian coffees. Grown as high as 6,200 feet above sea level, Limu coffee is well balanced with a low acidity and nice spicy and winey flavors providing a sweet vibrancy to the coffee, sometimes quite sharp. Its taste is known for its fruity and caramel aroma, with notes of vanilla. It has a delicate and a mild acidity
Harvest season: October-may
Ethiopia Arabica:
- Djimma Washed 1,2
- Djimma unwashed 1,2,3,4,5
- Sidamo Washed 1,2
- Sidamo unwashed 1,2,3,4,5
- Yirgacheffee Washed 1, 2
- Harara Natural 1,2
- Lekempti Washed 1,2
- Lekempti unwashed 1,2
Arabica is Rwanda’s main coffee. Its harvest season is from May-August. At 200,000 bags a year, Rwanda’s Coffee exports are quite small in comparison to other African producers.
On taste and according to Espresso Coffee Guide, compared in some respect to Kenya coffee, Rwanda coffee is delicate tasting with a sweet, caramelly aroma and hints of citrus (lemon, orange).
Most of Rwanda’s Arabica coffee is wet processed.
Varieties Available:
Full washed AA
Full washed A2
Full Washed A3
Semi Washed
Low Grade
According to the Uganda Coffee development Authority, Uganda coffee was ranked 3rd best in the world behind Ethiopia and Kenya by professional coffee tasters in a survey of the top 16 coffee-growing countries in the world. The ranking was done by the Coffee Quality institute (CQI, an international coffee organization.
The grading was done on aroma, flavour, acidity, body, balance and more.
80% of the Coffee grown in Uganda is Robusta and 20% is Arabica. In 2020 over 5 million Bags of Coffee were exported from Uganda.
Ugandan Robusta is known for its low acidity and bitterness in taste.
Image courtesy of the Uganda Coffee Development Authority
Uganda Coffee Varieties
ROBUSTA
SCREEN 18 – SCREEN 15 – SCREEN 12
ARABICA
BUGISU AA – BUGISU A – BUGISU PB- BUGISU B – WUGAR – DRUGAR
