Over 100 million (60 kilo) bags of coffee are now
produced in over 70 countries throughout the world, and well over 1
billion cups are consumed every day.
There is great variety in the flavour and taste of coffee. This
is due, not only to the type of coffee plant from which the beans
come, but also the height at which the plant is cultivated. Even
more variety and effect on the flavour is due to the country and
area in which the beans are cultivated, harvested and processed.
The soil, water (and the mineral content of both), the climate and
mode of cultivation, will all have a profound effect on the flavour
and aroma of the finished beverage.
There are two distinct species of coffee plant – arabica and
robusta. The former is grown at a higher altitude and produces a
much harder and higher quality bean than the latter, which produces
a heavier crop and is grown at lower levels. Robusta beans are used
mainly as a blend ‘filler’, ‘supermarket’ ground coffee and for
turning into soluble coffee. Coffee beans once harvested are either
wet or dry-processed to remove the cherry’s outer layers so that
just the green bean remains. Wet processing needs specialised
equipment and lots of water, which is not possible in many
coffee-growing areas. In these regions dry processing is utilised
which consists of simply laying the whole cherry out to dry
naturally before the outer husk is removed using fairly primitive
equipment.
Arabica Coffee plants have different varieties such as Typica,
Bourbon, Caturra, and Gesha. There are also different types of bean
such as Maragogype and Peaberry, however most recognised arabica
coffee beans take their name from the area they are grown or
processed. In some countries they are named simply according to
their quality including SHG (Strictly High-Grown), HG (High Grown),
LG (Low Grown), SHB (Strictly Hard Bean), HB (Hard Bean), Lavado
Fino (Fine Washed) Lavado Primo (First Washed), Supremo (Best
Quality), Extra (second best quality) and Excelso (a mixture of the
two).
Brazil is by far the world’s largest coffee bean producer,
however it is an interesting fact to note that Germany – who cannot
produce any of its’ own coffee (due to the climate) - is actually
the fifth largest exporter in the world of green (unroast)
beans.
world production table
It should be noted whilst studying the table below, that
changing conditions – both climactic and political - can have a
dramatic effect on a country’s coffee production, and positions in
the chart are likely to vary from year to year.
All commercial coffee growing is restricted to the
Tropics.
World Coffee production figures shown are for the
2007.
Coffee World Production Table
(number of bags produced in ‘000’s)
1- Brazil (33740)
2– Vietnam (17500)
3– Colombia (12400)
4– Indonesia (7000)
5- Ethiopia (5733)
6– India (4850)
7– Mexico (4500)
8– Guatemala (4000)
9– Honduras (3833)
10– Peru (3190)
11– Uganda (2750)
12– Costa Rica (1882)
13– Nicaragua (1750)
14– Ivory Coast (1500)
15– El Salvador (1476)
16- Papua New Guinea (1043)
17– Ecuador (950)
18– Thailand (935)
19- Venezuela (870)
20- Tanzania (833)
21– Cameroon (795)
22- Kenya (725)
23- Philippines (712)
24- Madagascar (708)
(Figures courtesy of the International Coffee Organisation
(2007) - only countries with
annual production in excess of 500,000 bags shown).