Blog - coffee from every angle : Health, human capital, social measures and coffee producers / Arabica
Coffee beans are grown all around the world with thousands of plantations in several countries. It does not come as a surprise that its preparation and consumption traditions are just as unique as the countries that they are grown in. Here is a short list of some coffee traditions across the globe:
Ethiopia: Anchored by old traditions, this coffee (or Buna) must be prepared three times a day: in the morning, at noon and in the evening. The preparation of the coffee, which takes two hours, begins with grilling the beige beans in a closed bowl called jembena over a fire. After grinding the beans by hand and brewing them in a coffeemaker, the Buna is served with some salt and butter.
Italy: Italians are known for their ristretto espresso, a coffee served in a small cup that is strong and very concentrated. The traditionalists will drink it without sugar or milk.
Mexico: The Mexican coffee « Olla » suits all those who like a little taste of cinnamon and panela (cane sugar) infused in their drink.
Morocco: This Arabic spiced coffee is a traditional hot drink that is slowly enjoyed with oriental cakes. Its peculiarity is the mixture of sesame seeds, black pepper, and nutmeg that gives depth to its aromas.
Cuba: The Cuban coffee served in a small cup must be consumed hot, black and strong, obviously with no milk or sugar.
Greece: As we highlighted in a recent blog post, it is the Greek iced coffee, a cool drink made with milk, sugar, water and instant coffee that is to thank for starting this widely successful trend.
France: The “café au lait”, or coffee with milk is a French speciality consumed often at breakfast.
Ireland: Though this drink is not a pure coffee, but rather a mixture of coffee and whisky, the Irish coffee remains the most consumed coffee by the Irish.
Saudi Arabia: This country makes up some of the biggest coffee consumers in the world, and this Arabic, black, sweet and flavoured coffee is a well-known custom of their culture.
Kahvesi, a sweetened coffee from Turkey, is traditionally served at the end of meal in a white copper or iron pan. As stated in some proverbs, the coffee is “black, strong yet soft”.
We end with the rite of coffee tasting in Vietnam: the Vietnamese coffee is prepared using an old metal filter and is consumed from morning to night. The « cà phê sữa đá » coffee is prepared frozen with condensed milk, the « cà phê đen » is the black coffee and finally the « cà phê nóng », the hot coffee.
Café Liégeois offers a wide selection of Nespresso® compatible capsules, beans and ESE pods that are perfectly suited for preparing all of these international coffee recipes. For an even more authentic attempt, try our Chiapas coffee from Mexico for an Olla, or the YRGACHEFFE from Ethiopia for the Buna.
An Authentic Coffee In The Heart of Central America
In Central America, Honduras is at the center of cultivating a high quality coffee known for its intense and rich aromas. Thanks to the country's dry and wet seasons, Honduras has become an optimal destination for coffee producers.
The Beginning of a Coffee Culture
The first coffee grains were brought over to Honduras and Costa Rica from the Palestinians who ventured to the West and landed in Olancho in the 19th century. However, it was not until 1950 that the government decided to benefit from this coffee culture and turn it into an important source of income for the country's economy.
Today, over 100,000 families are positively impacted by the coffee industry in Honduras. About 3.9 million bags of coffee, weighing 60kg each, are exported every year from the 6 major producing regions : Copan, Opalac, Montecillos, Agalta, Comayagua et El Paraiso.
The coffee crops can be found at an altitude of 1000 metres above sea level, giving this coffee its reputation of high quality. Indeed, the acidity level of the coffee beans is positively correlated with the altitude at which it is grown. In addition, the crops are maintained and farmed respectfully to respect the environment.
Café Liégeois is proud to sell the Ital'Bar from Honduras: a well-rounded coffee filled of flavourful notes and accompanied by sustained Italian roasting which strengthens the intensity of this coffee.
In the coffee world, only two varieties of coffee decorate your cups: the Arabica and Robusta. Historically, the Arabica pulls its origins from Ethiopia and the Robusta from Zaïre, in the basin of Congo at the beginning of the 19th century.
Photo credit : www.worldcoffeepress.com
The Arabica counts over 200 varieties, grows in altitudes of 600 to 2000 meters in soil richer in acid, which is an essential element in developing its future aromas. It corresponds with over 70% of the global coffee market. The biggest production countries of Arabica coffee are Brazil, Colombia, Mexico, Ethiopia and Guatemala. The Arabica grows in higher altitudes and its grains do not mature until 60-120 days (instead of 30-60 days for the Robusta). The coffee therefore has a stronger aroma, a more round flavour and a better acidity when we drink it.
On the other side, the Robusta found its name through the word robustesse and because of the solidity of the tree. Thanks to its rapid growth, this kind of coffee is easier to cultivate than the Arabica. The main producers of the Robusta coffee are Indonesia, Uganda, Ivory Coast, India and Vietnam. The Robusta coffee is often included within a mix in order to improve the global quality of the product, giving a “kick” to your coffee. Indeed, the Robusta produces grains that contain two times more caffeine than the Arabica. It separates itself amongst others thanks to its less elaborated aromas and bitter taste. We owe the espresso crema to the Robusta as it consists a major party in the beautiful foam.
The Arabica has superior qualities than the Robusta, even though espresso experts will prefer the Robusta. The mix between the two remains a privilege for more complexity.
As you already know, the Kivu Bio Equitable Capsule is one of the newest members of our espresso range.
As a lover of coffee and good products, we find it very important to underline the provenance of coffee, the conditions of it’s production and the social impact of these grains for producing populations. For this reason, you will discover in the upcoming week a few tickets to the secret of Kivu, to be unbeatable on the hidden side of this exceptional coffee.
A coffee from Africa:
This journey towards the roots of our Kivu will take us to Democratic Republic of Congo (DRC), the second largest African country. Located not too far from Rwanda, Tanzania and from Burundi, Kivu is one of the most populated regions in DRC (on average 71citiznes/km²) and especially known for it’s lake called Kivu as well. The coffee planters from the east of DRC are trying to make their way to growing coffee market of arabica. In fact, the region of lake Kivu offers the ideal characteristics for the production of the best quality arabica coffee.
She is predisposed by the composition of it’s soils, a hot and humid tropical climate, with and average temperature of 15 to 20°c all year round and an average annual precipitation of 1.300mm to 1.800mm. The exposure of the grains to the sun allows to maturing process to accelerate, and increased amount of production. Mountainous terrain is also a big factor, this one going up to 1.450 to 2.000 meters of altitude. As these plantations are close to the lake, the coffee grains develop flourished aromas and hints of fruits that invite the palate, with silky body.
As you will see in out next, the Coffee from Lake Kivu plays a notable role on the economical plan for a region in the middle of expanding. While waiting to learn more, discover our Kivu among the bio equitable coffees proposed by Café Liégeois.
What do you know about coffee generally? Are you an expert or a simple consumer every morning? Be at the cutting edge of coffee with 7 things to know about it:
Coffee is the first foodstuff exchanged in the world;
There are two coffee categories in the world: the Robusta (20% of the market) and the Arabica (80% of the market);
An American study, published in 2014, has shown that consuming coffee could decrease the risk of tinnitus;
To enjoy a perfect espresso, your coffee cup must be in the shape of an eggshell. This will allow the crema to maintain its perfect structure!
A full cup of espresso contains only 2 calories! As much as a tic tac!
The two cats with the longest life record (34 & 38 years old) both drank two cups of coffee a day!
- Coffee likes cold temperatures and can be preserved in the freezer.
About Café Liégeois :
Café Liégeois offers a wide range of Nespresso® compatibles capsules to customers keen on European products. Our premium coffees are currently being sold at the best possible value and the lowest price. Café Liégeois also offers services for offices in the entire Québec province.
Christmas and the cold are here, days are short and the sun goes away early in the Québécois sky at 4:30PM to let the dark nights out… We’ll have to be patient to see again the long and beautiful summer days where the sun just didn’t want to leave us. While we wait to re-experience these marvelous warmth moments, I propose to you a trip to meet a country, where the roots of coffee were born: Ethiopia. Portrait.
Ancestral coffee origins:
Ethiopia is the second most important country in Africa in terms of population, with around 94 million citizens. It is not only a dry and deserted land, but also a region of the world to discover for it’s treed zones in central and west Ethiopia. These specific zones allow themselves to truly develop coffee cultivation. According to the legend, it is in this country that humans discovered the properties of this particular plant. These plants would grow in the highlands before humans occupied it.
An economy that has a coffee smell:
Since, the coffee cultivation is preponderant. As an Ethiopian saying goes, « Buna dabo naw » (coffee is our bread). Globally, coffee allows 1 or 2 people out of 10 to survive. At the end of the 90’s, Ethiopia is hit by the global coffee crisis. The historically low coffee prices discouraged local coffee producers, who preferred to concentrate on the cultivation of the Khat (characteristic plant of East Africa). The year of 2005-2006 saw a slow and steady rebirth of the coffee prices after the crisis. Today, it stays the principal product exported of the country, despite a very strong consumption regionally equivalent to 50% of the production. Sixth biggest global exporter, Ethiopia became the first coffee producer on the African continent, instead of the Ivory Coast, where the production has diminished greatly, because of the political conditions in the West of the country. Four countries buy 60% of the coffee exported by Ethiopia: Germany (26,5%), Saudi Arabia (14,3%), Japan (12,2%), Belgium (7,2), USA (7,2%). Then comes: France (5%), Soudan (4,6%) and other countries like Italy, South Korea, Sweden or Great Britain.
The best Arabica in the world for Café Liégeois:
The best Ethiopian coffee is cultivated in the shade of native trees in the rare forests in altitude, this allows the cherry of the coffee to stay hydrated until it is ready to be picked. Ethiopia is the only country in the world where coffee grows in this manner, in a form of complicity with nature. According to European importers, the Ethiopian beans are known as the best Arabica’s in the world. The varieties are very regionalized and controlled: Harar, Jimma, Limu, Sidamo, Yirgacheffe. Even though an official certification doesn’t exist, 95% of the Ethiopian production is estimated biologic. Like other abroad producers, Café Liégeois is concentrating on the local producers of Yirgacheffe, south of the country.
The future of coffee: Afterwards?
Besides coffee, the future of Ethiopia is going towards new horizons resembling energy. With an increasing 10%growth this year, the major task for the country will be to have electricity and renewable energies. Following COP21, Ethiopia has engaged itself to reduce close to 2/3 of its green house gas emissions from now to 2030.