Coffee has been grown in Brazil for over 300 years, and for the bulk of that time, it has been the worlds #1 coffee producer. Keep reading to learn about this wonderful country's history, typical flavor profile, and other fun information.
Coffee is an incredibly complex plant, fruit, seed, drink, etc. See, even defining it isn’t straight forward. The process a single bean takes to get from the farm to your morning cup is often overlooked or even ignored by most big coffee corporations. Many people have no idea what goes into a cup of coffee. So, of course, there is confusion about the flavor profiles of coffee and what contributes to them. The endless list of “coffee terms” is overwhelming, the details are muddled and you, the coffee customer, is confused for a good reason. Too often, terms are mixed up, misused, and are rendered meaningless; we are here to help change that. We want to clear up all the confusion. Well, at least some of it.
Most of the coffees consumed worldwide are produced in Latin America. The countries within Latin America have an ideal coffee-growing environment with its moderate sunshine and rain, 70-80 degree temperatures, and rich, porous soil. Coffee originated in Africa around the 15th century and finally made its way to Latin America in the early-18th century. By the mid-18th century, Latin American countries evolved into being some of the top coffee producers.
As some of you may know, Ethiopian coffees are always my favorite. A dry-processed, fruit forward Ethiopian bean is always a winner in my book. For many years, they have been the world's best-reviewed single-origin premium coffee beans. As the 5th largest coffee producer in the world, Ethiopia has mastered the art of harvesting and processing the beans and the flavor profiles are perfectly complex and delicious.
Colombian coffees have been a staple at Sagebrush since the very beginning. I continue to offer them on the site because they are versatile, incredibly smooth to drink and often sell very well. If you drink coffee, which why else would you be reading this, you have most likely had a cup of Colombian coffee in your lifetime. Many restaurants serve a Colombian blend for their morning coffee, and the origin is usually a top seller at grocery stores. So why are Colombian coffees so accessible and well-liked?
In the article posted last week, I introduced the readers to my study of the African coffee region. I wanted to continue looking at the area but focus on one country and share a bit of the unique perspective on coffee growth and production offered by that country.
“I would like your first writing assignment to be about coffee regions.”
My husband and assigning editor quickly back-pedaled “I know that’s not a very exciting topic...”
I’m not sure if it was the look on my face or his genuine feeling on the topic that prompted the follow-up statement, but I had to agree that it was not the type of topic I was expecting as we set out to begin growing the information section of SagebrushCoffee.com
How do you shop for coffee? Do you think about the roast? Are you partial towards a certain region? Do you like coffees with nutty undertones and avoid citrusy ones? Or maybe you only buy dry-process Ethiopian coffees from the Guji Zone of the Oromiaregion at 1800m of elevation or higher roasted very light, so the origin comes out and bitterness of the coffee is in the backyard barely noticeable? And you thought the person in front of you at Starbucks had a complicated order.
The Coffee Berry Borer, a small beetle native to many coffee farms, is the most feared enemy of any coffee farmer. These bugs are tiny, in fact, they can be as small as a couple of millimeters in length. They typically attack the coffee cherry by burrowing a very small hole in the top of the coffee berry.