Coffee

COFFEE IMPORTING ORIGINS

We have along history in the coffee trade, as we import coffee from Brazil, Vietnam, India and Colombia and export it all over the world.

BRAZIL

Brazil is the largest coffee producer in the world, with a range that spans the entire quality spectrum. Coffee is produced using both the washed and natural process. Most Brazilian coffee is grown at lower elevations than in most countries. Typically, good Brazilian coffees are low in acidity, nutty and sweet. Brazilian coffees are a major component of many of the most popular espresso blends worldwide.

VIETNAM

Coffee production in Vietnam is concentrated in the Central Highlands (80%), and the small portion of Arabica grown in the country hails almost entirely from the Lam Dong province, located in the north of the Province. The terrain here is largely what is locally called ‘Bazan Red land’ (red basalt soil) and offers the perfect conditions for growing coffee. This rich volcanic mountain soil, coupled with the highland elevations contributes to slow, even development of the coffee cherry and, ultimately, to a sweeter, better cup of coffee.

INDIA

India is a major producer of both Robusta and Arabica coffee, though most of it is consumed domestically and the country is not well-known among American coffee consumers. All Arabica coffee from India is produced in the south, and almost all is washed process. It tends to be full-bodied with soft acidity and subtle sweetness, often with chocolate overtones. Of note as well is the “Monsooned” coffee from Malabar, a dry-process coffee exposed to monsoon conditions in open-sided warehouses. The acidity is reduced by the weathering, producing a pungent, syrupy brew considered a delicacy by coffee connoisseurs.

COLOMBIA

Colombia is the second-largest coffee producer in the world. Many coffee-growing regions in Colombia are relatively rugged and inaccessible, and processing is generally done via wet mill at the farms themselves. Good Colombian coffee is typically medium-bodied and well-balanced. Colombian coffee is graded by size, with the Supremo being the largest and Excel so second-largest (these grades are not reflections of quality, only size). Of note as well is the “Monsooned” coffee from Malabar, a dry-process coffee exposed to monsoon conditions in open-sided warehouses. The acidity is reduced by the weathering, producing a pungent, syrupy brew considered a delicacy by coffee connoisseurs.

Nicaragua

Nicaragua may not be the most famous producer of Central American coffee, but it has great potential. The country is known as the land of ‘los lagos y los volcanes’ (lakes and volcanos) and has many coffee growing ‘pockets’ that few have heard of or experienced. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown. Many producers in the country are experimenting with new varieties and processing methods, making it a specialty origin to watch.

Costa Rica

They Say the coffee arrive to Costa Rica from the Johnny Appleseed of coffee, the Caribbean islands, the most productive coffee region in the world in the late 18th and early 19th century. Thanks to tireless innovations, the sheer number of coffee varieties, extensive technical knowledge and attention to coffee production, Costa Rica is one of the most advanced coffee producing countries in Central America. Costa Rica produces Arabica coffee m because the climatic conditions in the country also play a role in the high quality of coffee produced.

Tanzania

In coffee exports, Tanzania has experienced an increase of 11% over the previous 10 years. That might not seem like much until you consider that only two other African countries have experienced growth by the same measure, Ethiopia (37%) and Uganda (1%). Tanzania broke the 1 million bags exported ceiling for the first time in 2009 and did it again in 2013. This increase in exports has coincided with a remarkable 600 percent increase in domestic coffee consumption over twenty years. Once known among specialty coffee roasters primarily for its peaberry, Tanzania is now seen as a more versatile specialty coffee producer.

Cameroon

A large percentage of Cameroon’s coffee has traditionally been robusta, grown in all provinces except the north, while arabica is mainly produced in the high altitudes of the west, northwest, and east. The western highlands of Cameroon, where much of the coffee is grown, averages about 5,000 feet above sea level and has two distinct seasons, the rainy season and dry season, which benefits quality arabica. Coffee farming in Cameroon dates to 1884, during the German colonial era. The Germans went up to open trial gardens in Victoria, Ebolowa, Nkongsamba and Dschang. Coffee farming later extended to the hinterlands to Yokadouma, Abong-Mbang, Doumé, Lomié and Akonolinga. Around 1927, the coffee plant found its way to the West Region. By 1928, 200,000 coffee seedlings were planted in Dschang. By 1929, the development of coffee farming in Cameroon was thanks to René COSTE, a French Agricultural Engineer appointed to head the farming Station of Dschang. There was a high level of production in 1990 resulting in record export of 156,000 tons. Cameroon was ranked 12th in world ranking.

Uganda

Uganda is the native home to one species of Robusta, and commercial coffee production in the country goes back to the beginning of the 20th century. Uganda is targeting an overall increase in production of 20-25% by 2030. This can be a good thing for the region. It is important to focus on stabilizing prices, improving incentives for producers, and developing the skill sets and professional practices of the local workforce

Ethiopia

Ethiopia’s long coffee history predates written records. Arabica plants are native to Ethiopia, and many of the Arabica varieties now cultivated worldwide have their genetic roots in wild coffee growing in Ethiopian forests. With such easy access to wild-growing coffee, it is undoubtable that early people in Ethiopia consumed coffee for centuries before it became the global beverage that it is today.

Indonesia

Java was the coffee king of Indonesia (aka the Dutch East Indies) for at least 100 years after cuttings first arrived from Ceylon before coffee of any significant volume was grown on other islands. And well into the 20th century, much of coffee grown throughout Indonesia was called Java. We export large quantities from Indonesia mostly Robusta, we support farmers greatly and we are part of the Coffee Sustainability Project.