Coffee production in Hawaii 1

The only state in the United States of America able to grow coffee plants commercially is Hawaii. However, it is not the only coffee grown on U.S. soil; for example, Puerto Rico has had a coffee industry for some time, although it is not a state but a U.S. territory.Ramiro L. Colon worked in the coffee industry of Puerto Rico since 1925, for example.

History
Don Francisco de Paula y Marin recorded in his diary on January 21, 1813, that he coffee seedlings planted on the island of Oahu, but not much is known about the fate of this plantation. John Wilkinson, a gardener who was on HMS Blonde in 1825 under Captain Lord Byron, brought coffee plants in Brazil. Governor Boki a piece of land in the Manoa Valley on Oahu. However, Wilkinson deceased in March 1827, and the trees do not thrive. Some cuttings are taken in other areas around Honolulu. Some plants are also grown from Manila by Richard Charlton, the British consul.

Other trees were placed in the Kalihi and Niu Valleys near Honolulu, in 1828 or 1829th On the island of Hawaii Rev. Joseph Goodrich tried to coffee plants, to make the Hilo mission autonomously. Goodrich gardens planted on his 12 years at Hilo, and taught classes for native Hawaiians to both grow for money at the mission, but also vegetables and tropical fruits for their own meals to support.

Ds. Samuel Ruggles (1795-1871) carried out a number of cuttings of coffee from the Kona district, as he of Hilo on the eastern side of the island of Hawaii transferred to the church on the west side of Kealakekua in July 1828th Although it might be time to take root , would be most successful in this area

Coffee production in Brazil 4

Today Coffee plantations covers about 27,000 km2 (10,000 sq mi) of the country; of the approximately six billion trees, 74% are arabica and 26% robusta.The states São Paulo, Minas Gerais and Paraná are the largest producers due to suitable landscapes, climate and rich soil.Most plantations are harvested in the dry seasons of June through September.

As in other coffee producing countries, Brazil has a large population is involved in the harvest. About 3.5 million people working in industry, mostly in rural areas, the seven million direct and indirect jobs.The industry divided into two different groups, ground roasted coffee and instant coffee, produced with different structures and competitive patterns.The ground coffee market is highly competitive with more than 1,000 companies in 2001. In contrast, the instant coffee market with the four large companies accounting for 75% of market.Brazil the only high-volume producer subject to frost concentrated. Severe frost destroyed large crops in 1975 and 1994. The two frost in 1994, but also a shortage of water in 2001 had the world prices.The Brazilian Coffee Institute monitors the price of coffee by regulating the quantity grown and sold on the world.

Tariffs
The tariffs on coffee exports are generally low, but higher on finished products such as instant coffee. Brazil is not out of the preferential trade agreement that most coffee trade will benefit by. For example, the Brazilian exporters pay a rate of 7.5% in the EU, compared to 2% for SAP countries and 0% for the ACP countries. Exports to the United States free of duty, but the United States Federal Government supports Ecuador, Peru and Colombia, farmers in the context of the anti-drug initiative.

Coffee production in Brazil 3

Decline in global market share

Revenues from the coffee industry drove the Brazilian economy until the Great Depression in the 1930s,when the price plummeted from 22.5 cents per pound in 1929 to 8 cents per pound in 1931.The tax revenues generated by tariffs provided the vast majority of the money used to build roads, ports and communication systems and allowed for Brazil to maintain a positive trade balance.

The southeast plateau between São Paulo and Rio de Janeiro is the site of the Paraíba Valley, the once prosperous but recently abandoned coffee lands. The soil there is red and highly productive, it would go on producing coffee for 30 years, while other soil did not last more than 25 years. It is called terra roxa in Portuguese (English: purple soil) because Brazilians heard Italians call it terra rossa (English: red soil).

In the 1920s Brazil was a nearly monopolist of the international coffee market and supplied 80% of the world's coffee.The country's market share has steadily declined since the 1950s as global production has risen. As late as 1960 coffee still accounted for 60% of Brazil's total exports and the country remained dependent on the single crop despite decades of industrialization with support from the government.This number was as high as 90% in some years of the 19th century.

1990s deregulations

Vertical coordination changed in the 1990s following the deregulation of the coffee market in 1990. Up to this point the industry had simply neglected quality control management because government regulations favored scale economies. As a result coffee processors begun exploring higher quality segments in contrast to the traditionally lower quality.

Coffee production in Brazil 2

1880s coffee cycle

The coffee cycle that started in the 1880s ran for more than a century and contributed to the decline of slavery in favor of free labor, and unlike other exports such as brazilwood, sugar and gold, the coffee exports greatly contributed to the industrialization. The growing coffee industry attracted millions of immigrants to the southeast and transformed São Paulo from a small town to the largest industrial center in the developing world.The city had about 30,000 inhabitants in the 1850s, this number grew from 70,000 in 1890 to 240,000 in 1900. With one million inhabitants in the 1930s São Paulo surpassed Rio de Janeiro as the country's most populous city and most important industrial center.

 

1906 revaluation
The February 1906 "valorisation" is a clear example of the high impact on the federal policy of the State of São Paulo won from coffee production. The large selection of coffee, the price of coffee on the international market and even less money coming into the hands of growers. In view of the coffee industry and the interests of the local coffee elite, the government an average of determining the exchange rate to protect and prevent the rise and had a rich harvest to buy and then sell on the international market for a better opportunity. Once the price was about seven cents per pound, the first state to sell its surplus.The scheme led to a temporary increase in the price and encouraged the further expansion of coffee production sectors improvement scheme has been successful from the perspective of the planters and the Brazilian government, but led to a global oversupply and exacerbated the impact of the inevitable bust.

Coffee production in Brazil 1

Coffee production in Brazil is responsible for about a third of all coffee,making Brazil by far the world's largest producer, a position the country has held for the last 150 years. In 2007, 2,249,010 metric tonnes was produced,80% of it was arabica(species of coffee).Although Brazil is the world's largest coffee producer, Brazilian firms do not dominate the international coffee industry. The country's domestic coffee market is dominated by two US coffee processors, Sara Lee and Kraft Foods.

History

Coffee seeds had to be planted in the country as the plant is not indigenous to the Americas. The first coffee bush was planted in Brazil in 1727 in the state of Pará. According to the legend, the government of Brazil was looking for a cut of the coffee market and sent Lt. Col. Francisco de Melo Palheta to smuggle coffee seeds from French Guiana, ostensibly to mediate a border dispute. Instead of turning to the fortress-like coffee farms, Palheta used his personal attractions to persuade the First Lady of French Guiana. Unable to resist his charms, she gave him a bouquet spiked with seedlings at a state farewell dinner before he left for Brazil.

The coffee industry was dependent on slaves, in the first half of the 19th century 1.5 million slaves were imported to Brazil to fill the needs of slave labor on the coffee plantation in the southeast. As the foreign slave trade was finally abolished in Brazil 1850, the plantation owners instead turned to European immigrants to meet the demand of labor.

Coffee production in Colombia 3

The crisis that affected the large estates brought with it one of the most significant changes of the Colombian coffee industry. Since 1875 the number of small coffee producers had begun to grow in Santander as well as in some regions of Antioquia and in the region referred to as Viejo or Old Caldas. In the first decades of the 20th century a new model to develop coffee exports based on the rural economy had already been consolidated, supported by internal migration and the colonization of new territories in the center and western regions of the country, principally in the departments of Antioquia, Caldas, Valle, and in the northern part of Tolima. Both the expansion of this new coffee model and the crisis that affected the large estates allowed the western regions of Colombia to take the lead in the development of the coffee industry in the country.

This transformation was very favorable for the owners of the small coffee estates that were entering the coffee market. The cultivation of coffee was a very attractive option for local farmers, as it offered the possibility of making permanent and intensive use of the land. Under this productive model of the traditional agriculture, based on the slash and burn method, the land remained unproductive for long periods of time. In contrast, coffee offered the possibility of having an intense agriculture, without major technical requirements and without sacrificing the cultivation of subsistence crops, thus generating the conditions for the expansion of a new coffee culture, dominated by small farms.

Although this new breed of coffee farmers demonstrated a significant capacity to grow at the margin of current international prices, Colombia did not have a relatively important dynamism in the global market of this product. As can be observed in the following graph, during the period between 1905 and 1935 the coffee industry in Colombia grew dynamically thanks to the vision and long term politics derived from the creation of the National Federation of Coffee Growers of Colombia in 1927.

The union of local farmers and small producers around the Federation has permitted them to confront logistical and commercial difficulties that would not have been possible individually. With time and through the research made at Cenicafé, founded in 1938, and the Federation's agricultural Extension Service, improved cultivation systems. More efficient spatial patterns were developed that permitted the differentiation of the product and supported its quality. Currently the Land of Coffee in Colombia includes all of the mountain ranges and other mountainous regions of the country, and generates income for over 500,000 coffee farming families.

Coffee production in Colombia 2

Despite these early developments, the consolidation of coffee as a Colombian export did not come about until the second half of the 19th century. The great expansion that the world economy underwent at that time allowed Colombian landowners to find attractive opportunities in international markets. Little by little, the United States became the most important consumer of coffee in the world, while Germany and France became the most important markets in Europe.

The Colombian then landowners had already tried the new opportunities that the expansion of international markets by exploiting. Between 1850 and 1857 the country a significant increase in the tobacco-and quinine-export, and then learn and live cattle. These early efforts in the export of agricultural commodities proved to be vulnerable, they were in fact only reactionary attempts to achieve the highest profitability of the high international prices of the time, as attempts to create a strong and diversified export nation to create platform. The production of these sectors in period of decline, when the ends of their respective Bonanza international awards whatsoever, a real consolidation in the industry was prevented.

With the decline in international prices, the transition of 19 the 20th Century records, reduced the profitability of the large estates. As if this were not enough, the thousand days war, the space in the first years, the new century, is also adversely affected by the large landowners, making it impossible for them to their farms in good condition, this fact summarized fact that these manufacturers had to be made ​​in large quantities of foreign debt in order to further develop their plantations, which ultimately ruined. The coffee plantations of Santander and North Santander entered into crisis, and the estates of Cundinamarca and Antioquia stalled.

Coffee production in Colombia 1

Colombian Coffee is a protected designation of origin granted by the European Union (September 2007) that applies to the coffee produced in Colombia. The Colombian coffee has been recognized worldwide as having high quality and distinctive taste. The main importers of Colombian coffee are United States, Germany, France, Japan, and Italy.

History

Historical data show that the Jesuits coffee seeds brought with them to South America around 1730 CE, but there are several versions. Tradition says that the coffee seeds from a traveler from Guyana, who were brought over by Venezuela before reaching Colombia. The oldest written evidence of the presence of coffee in Colombia is attributed to a Jesuit José Gumilla. In his book, The Illustrated Orinoco (1730), records the presence of coffee in the mission of St. Teresa of Tabaje, near where the river empties into the meta-Orinoco. Further evidence comes from the Archbishop-Viceroy Caballero y Gongora (1787), the presence of the harvest in the northeast of the country near Giron (Santander) and Muzo (Boyaca) in a report he filed with the Spanish authorities .

The first coffee plants were planted in the eastern part of the country. In 1835 the first commercial production was 2560 bags of green coffee were exported from the port of Cucuta, recorded near the border with Venezuela. As a result of a priest named Francisco Romero is very influential in the spread of the crop in the north-east of the country. After hearing the confessions of the parishioners of the town of Salazar de la Palma, it requires the cultivation of coffee as a penance. Coffee was established in the departments of Santander and North Santander, Cundinamarca, Antioquia, Caldas and the historic environment.

Coffee industry of Kenya 2

Kenya Coffee is traded once a week at the Nairobi Coffee Exchange. It is based at The Coffee Plaza, Exchange Lane which is off Haile Selassie Avenue.

The coffee is packed in single sisal bags of 60 kg, but the bids are made per 50 kg bag.

Below is a sample of average prices of coffee (per 60 kg bag) at the auction.

* AA - $153.90

* AB - $114.21C - $97.29

* PB - $120.00T - $83.79

* TT - $111.83

* UG1 -$91.50

* UG2 -$82.90

* UG3- $71.50

Notable coffee estates, cooperatives and factories

* Gikanda Cooperative Society — Gichathaini, Kangocho and Ndaroini Factories (Mathira, Nyeri)

* Kirimiri (Thika)

* Tekangu Cooperative Society — Tegu, Karogoto and Ngunguru Factories (Mathira, Nyeri)

* Thiriku Farmers Co-op Society (Thingingi Area, Nyeri)

Coffee industry of Kenya 1

The coffee industry of Kenya is noted for its cooperative system of production, processing, milling, marketing, and auctioning coffee. About 70% of Kenyan coffee is produced by small scale holders. It is estimated that six-million Kenyans are employed directly or indirectly in the coffee industry. The major coffee growing regions in Kenya are the High Plateaus around Mt. Kenya, the Aberdare Range, Kisii, Nyanza, Bungoma, Nakuru and Kericho. The high plateaus of Mount Kenya, plus the acidic soil provide excellent conditions for growing coffee plants. Coffee from Kenya is of the 'mild arabica'type and is well known for its intense flavor, full body, and pleasant aroma. Since 1989, production in this East African country fell from about 130,000 thousand metric tons to 50,000 tons in 2009.

History

Despite the proximity of Ethiopia (generally assumed that the region arising from the coffee), coffee was not planted in Kenya until 1893, when the French Holy Ghost Fathers introduced coffee trees from Reunion Island. The mission farms near Nairobi, the capital of Kenya have been developed as the core around which Kenyan coffee cultivation was.

Screen Size

While it may often a kind of Kenyan coffee is known, classification of Kenya AA coffee actually grown in Kenya. All Kenyan coffee is assessed after they are ground. Scores awarded based on screen size of the bean. Beans with a screen size of 17 or 18 (17/64 18/64 of an inch) are assigned to the AA rating, usually the largest bean. Although the size of much of its beans as a sign of quality is important to note that there is only a high-grade coffee on many factors in the determination.

Vinacafe 1

Vinacafe (or Vinacafé Bien Hoa JSC) is a Vietnam-based company involved in the production, processing and distribution of coffee and instant cereal mix.It is an affiliate of the Vietnam National Coffee Corporation (abbreviated "Vinacafe"),a Hanoi-based, state-owned corporation under the Ministry of Agriculture and the Food Industry, which deals in the production, processing, export, and import of coffee.Established in 1969 at the Coronel Coffee Plant in Biên Hòa, Đồng Nai Province by French engineer Marcel Coronel, the company was handed over to the state when Coronel and his family left Vietnam at the close of the Vietnam War. The plant successfully processed its first batches of instant coffee in 1977. The Vinacafé brand was established in 1983, and the company became a joint stock company in December 2004. Its coffee products have been awarded the title of "Highest Quality Vietnamese Product" since 1995. The company's director is Mr.Phạm Quang Vũ.

History

The colonel coffee factory was founded in 1969 by French engineer Marcel Coronel, with the aim of affordable coffee for export to France. When Colonel left Vietnam in 1975, took the provisional revolutionary government, the management of the plant. Two years later, in 1977, the plant successfully coffee.Vietnam the first batches of direct access to the Comecon was incorporated in 1978, exports of coffee Vinacafe in the Soviet Union and other Eastern Bloc countries to start. Vinacafe The brand was founded in 1983. After the dissolution of the CMEA in 1991, returned Vinacafe focus on the domestic market and new export markets are examined. Joined Vinacafe was successful "3-in-1" line of instant coffee was introduced in 1993, and has worldwide.n in 60 countries in 1995, the Vietnam National Coffee Corporation was established by decision of the government, a summary of a number of smaller companies, including plantations.Based of Bien Hoa coffee plant and about 49 other coffee in Hanoi this state parent company operates under the Ministry of Agriculture and the food industry in the production, processing, export and import of coffee, as well as many other products related to agriculture such as food and industrial crops, fish, machinery parts, and so on. Vinacafe Bien Hoa was a public company in December 2004. Since 2005, the domestic market share Vinacafe instant coffee 50%, edges of Nestle's share of 33%.

Make Frappé coffee

Frappé variations

Frappé is available in three degrees of sweetness, determined by the amount of sugar and coffee used. These are: glykós (γλυκός, pronounced [ɣliˈkos], "sweet", 2 teaspoons of and 4 teaspoons of sugar); métrios (μέτριος, "medium", 2 teaspoons of coffee and 2 teaspoons of sugar); and a skétos (σκέτος, "plain", 2 teaspoons of coffee and no sugar). All varieties may be served with evaporated milk (με γάλα Greek pronunciation: [me ˈɣala]), in which case they may be called φραπόγαλο (frapógalo, Greek pronunciation: [fraˈpoɣalo], "frappé-milk"), or without.

Kahlúa, Baileys Irish Cream or other liqueurs are sometimes used for additional variation, as well as chocolate milk.Many restaurants add a ball of vanila ice-cream into their frappe instead of milk.Though not technically "frappé" (since they are not shaken), some variations are stirred with a spoon, creating a slightly different texture and, according to some, taste.

 

Frappé outside Greece

Frappe is consumed in Cyprus, where Greek Cypriots accepted the smoothie in their culture in Albania, the Republic of Macedonia, Thailand, Malaysia, Indonesia, parts of Turkey, Ukraine, Poland and Romania. Taken in recent years Balkan immigrants in Greece have frappe in their home, which he accepted with some differences. In Bulgaria, Coca-Cola instead of water is sometimes (perhaps the inspiration for Coca-Cola Blak) is used, Denmark, cold milk is often used instead of tap water, and in Serbia, ice is added.

While Starbucks markets a number of frappuccino beverage under the name, they are not directly related, evidenced by the fact that Starbucks Frappuccino in both Greece and Greek-style "frappe" (written by Starbucks without accent) provides.

Maraba coffee 8

The technicians then move the beans to the technical centre in nearby Kizi. Certain machines, housed in a warehouse up the side of the hill, remove the parchment skins from the beans.Employees take the beans into the adjacent laboratory for the final quality control process – hand sorting – which is carried out by several experienced women. The beans are bagged and labeled according to their quality, and stored in the compound's warehouse to await sale.

Products and customers

As of 2006, Maraba produces 80 short tons (73,000 kg) of export-quality coffee per year, of which 40 tons go to roasters and sellers in the United Kingdom and 40 tons to the United States.

The coffee appears in the following products:

* Maraba Bourbon coffee, produced by Union Coffee for Sainsbury's and other UK-based outlets.

* "New Orleans Jazz" Blend and Hotel blend, two Community Coffee brands containing a blend of Maraba and other coffees. As of 2006, Community are considering launching Maraba as a single origin brand.

* Café de Maraba, the brand produced by Rwanda Roasters and sold in upmarket shops in Rwanda, including all Total petrol stations and the Intercontinental Hotel. It is the most expensive coffee generally available in the country.

    * Meantime Coffee, the beer produced by Meantime Breweries of London.

    * Intelligentsia have used the coffee in various blends in 2005, due to their shipment arriving late, but intends also to launch it as a single-origin brand in the future.

Maraba coffee 7

The technicians start the washing process immediately, since delay can cause fermentation of the sugary coating surrounding the bean and ruination of the coffee flavour.The beans are first thrown into a deep tank. The best cherries sink to the bottom and pass through a machine that removes their skin. The technicians remove any floating cherries and process them in the same way as the others for the cooperative to sell on the domestic market for less than specialty-coffee price. The beans are fed through one of the cooperative's three de-skinning and selection machines to remove their skins and most of the sugary coating before running the individual beans through a vibrating colander. 

The colander separates the very highest quality Grade A beans from those labeled Grade B; the two grades are sent separately down the hill in a water chute with a 1% gradient.This process allows for further separation of beans based on quality, with around 15 tanks available at the bottom for capture of the different types. The beans are kept submerged, two days for the best and 15–20 hours for the lesser beans, which causes a small amount of fermentation to convert the remainder of the sugar without significantly impairing the flavour.

Washed beans drying on racks

The technicians wash the beans several times to remove the remains of the skin and coating and put them out on shaded racks to dry.Cooperative employees turn the beans regularly as technicians spot and remove bad beans. A longer drying process of up to two weeks in the sun follows (with provision for quick covering in the event of rain), again with constant turning. This last process reduces the water content of the bean from 40% to 12%.

Maraba coffee 6

Geography and climate

Maraba coffee is grown in the south of Rwanda at coordinates 2°35′S 29°40′E / 2.583°S 29.667°E / -2.583; 29.667, roughly 12 kilometres (7 mi) from Butare and 150 kilometres (93 mi) from the capital, Kigali. The project began in the Maraba District of Butare Province, but these entities were replaced under local government organisation in 2006, and the area is now part of Huye District in the Southern Province. The area is very hilly, due to its proximity to the Western Rift Valley and the montane Nyungwe Forest, and features rich volcanic soils.The coffee is grown at altitudes between 1,700 and 2,100 metres (5,577–6,889 ft) above sea level,often on steep hillsides with terrace farming. The area experiences an average of 115 centimetres (45 in) of rainfall annually.The majority of this falls during the rainy season of March to May,the major coffee harvesting season. The high altitude lowers the temperature slightly to an average of about 20 °C (68 °F). There is little seasonal variation.

Production cycle

The main harvesting season for coffee in Rwanda is during the major rainy season,running from March to the end of May.At harvest time, farmers spend most of the day picking cherries by hand. In the evening, they carry them in traditional baskets woven from banana leaves to the washing station, which may be several hours away.Technicians hand-sort the beans to pick out the best cherries, those with a deep red colour, and return the remainder to the grower to be sold on to markets outside the Maraba process at a lower price. The technicians pay the grower US$0.10 per kilogram. This money accumulates, and the association pays it each fortnight into farmers' bank accounts.

Maraba coffee 5

Recent years: independence and coffee beer

Beginning in 2003, PEARL deemed the operation self-sufficient and reduced financial support for the Abahuzamugambi Cooperative. The cooperative provided its growers with loans that helped improve living standards and allowed for livestock investments, affordable medical insurance, and education. A cooperative bank was opened in the village in March, enabling farmers to maintain and manage their own funds locally, rather than having to trek the long distance to Butare.

In late 2004, London-based Meantime Brewing began offering a coffee beer made out of beans grown in Maraba.The drink is intended as an alcoholic iced cappucino or digestif. The head brewer tasted coffees from around the world but decided that the hints of vanilla and chocolate in Maraba coffee made it more suitable than the nutty and bitter coffees from South America. The original beer had an alcohol content of 4% and the same caffeine content as coffee, and was described as having a "silky, velvety character". It is sold in larger branches of Sainsbury's and in some pubs and clubs. The beverage was one of only two Fairtrade beers available on the UK market until 2006,when a reduction in the proportion of coffee and an increased alcohol content (now 6%) cost it its Fairtrade status. It is still made from Maraba beans. It is the only coffee beer available in the British Isles,and it won the Gold medal for the coffee-flavoured beer category at the 2006 Beer World Cup.

In 2006, the Swedish Minister for Development Co-operation and Deputy Minister for Foreign Affairs, Carin Jamtin, visited Maraba to extend cooperation between Sweden and Rwanda and expose Maraba coffee to the Swedish specialty market.In July 2006, a telecentre was opened in Maraba under the coordination of PEARL. USAID, NUR and Washington State University (WSU) Extension's Center to Bridge the Digital Divide (CBDD) provided funding and resources. Three WSU students spent six weeks in Rwanda helping to set up the centre and train the local staff, who now operate it. 

Maraba coffee 4

Comic Relief also took an interest in Maraba. The 2001 Red Nose Day campaign had brought in £55 million for projects in the UK and Africa, some of which they pledged to the Association des Veuves du Genocide (AVEGA), an association of widows of the 1994 Rwandan Genocide.The charity discovered that many of the Maraba smallholders were also members of AVEGA and could thus provide funding and support. They contacted Union Coffee Roasters (UCR), a British roasting company, whose representatives visited Maraba in 2002 with officials from the Fairtrade Labelling Organisation (FLO). This group inspected the Maraba site and granted certification, making Maraba coffee the first Rwandan cooperative to gain Fairtrade status.UCR described the coffee as containing "sparkling citrus flavours complemented by deep, sweet chocolate notes" and bought all the remaining produce from the 2002 harvest.

 

UCR distributed its Maraba Coffee in early 2003 via Sainsbury's supermarkets,which sold the product in all 350 of its stores in the run up to that year's Red Nose Day.In 2003, the Abahuzamugambi Cooperative made US$35,000 in net profits. Of this, 70% was divided among the farmers at US$0.75 per kilogram provided, an amount more than three times that paid to other coffee growers in Rwanda and sufficient to pay for health care and education services which were not previously affordable.The remaining 30% was invested back into the cooperative and spent on buying calcium carbonate,an agricultural lime used to reduce acidity in the soil caused by run off of minerals during rainfall

Maraba coffee 3

The coffee farmers of Maraba first needed a car wash to coat the sugar from the coffee bean to remove under the skin. When these sugars are not removed within 12 hours of harvest, the taste of coffee impaired.They the first station in July 2001 set Cyarumbo sector, near the main road, with financial support from UNR, the Office des Cultures Industrielles du Rwanda Elles (OCIR-Café), ACDI / VOCA, and the Institut des Sciences Agronomiques Rwanda (ISAR). The opening was late in the harvest time, leaving only 200 kg (441 lb) of that this year's harvest suitable for washing. However, the results were very good, and the station was expanded to allow more coffee in 2002 will be processed. In order to bring bottled water from the mountain station to the updated Huye, helped ACDI / VOCA funding of a pipeline, which opened in March 2002.

A new certification system was introduced for the 2002 harvest to ensure that beans brought to the station were of suitable quality. Around half of the Abahuzamugambi membership attained the certification, which allowed the cooperative to look for serious buyers in the specialty markets of Europe and North America.

International acceptance

PEARL brought a specialty coffee expert to Rwanda, where they come into contact with a seller, based on the Louisiana Community coffee on the market Maraba.They samples help to Louisiana, and in June 2002, a representative of the community visited Maraba . Rwandan President Paul Kagame was also present, because the government attached great importance to the project.Community an 18,000 kg (40,000 lb) container of Maraba beans bought at above-average amount of U.S. $ 3 per kilogram.The beans were transported to Louisiana where they are roasted and blended into one of the gourmet coffee business. This was the first direct contract between an American and an African coffee roaster of the cooperative.

Maraba coffee 2

In 1999, 220 coffee growers formed an association in the Maraba district (part of the former Butare Province) to tackle this problem. Many of these farmers had lost family members during the 1994 genocide, while others had husbands in prison, accused of participating in the killings and due to face trial in the traditional gacaca courts.They named the association Abahuzamugambi, a Kinyarwanda word for people who work together to achieve a goal. The farmers hoped that by forming the association, they would increase revenue by selling directly to exporters in Kigali instead of through an intermediary transport company. They divided their profits and used them to buy tools, fertilisers and seeds to increase yields.

In 2000, the mayor of Maraba requested development aid from the National University of Rwanda (UNR), based in nearby Butare; the following year UNR helped found the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL). Several entities supported the PEARL project: USAID, Michigan State University, Texas A&M University and various Rwandan bodies including UNR, the national agricultural research institute (ISAR) and the Kigali Institute of Science, Technology and Management (KIST). PEARL started working with Abahuzamugambi in February 2001 to improve the coffee quality to standards required by the specialty coffee market in the United States.

Maraba coffee 1

Maraba's coffee plants are the Bourbon variety of the Coffea arabica species and are grown on fertile volcanic soils on high-altitude hills. The fruit is handpicked, mostly during the rainy season between March and May, and brought to a washing station in Maraba, where the coffee beans are extracted and dried. At several stages, the beans are sorted according to quality. The farmers receive credits based on the amount and quality of the beans they provide.

The beans are sold to various roasting companies, with the best beans going to Union Coffee Roasters of the United Kingdom, who produce a Fairtrade-certified brand and Community Coffee of the United States. Rwanda Specialty Coffee Roasters buys from Maraba and sells to the domestic market. Maraba coffee is also brewed into a beer.

About 2,000 smallholder farmers grow the coffee plants under the Abahuzamugambi cooperative, founded in 1999. Since 2000, the cooperative has been supported by the National University of Rwanda (NUR) and the PEARL. The cooperative has improved coffee quality and penetrated the speciality market.

Origins

Rwandans have been growing coffee since colonial times, but until 1999 the product was classed below Grade C, making it unsalable on the global markets.The farmers did not have the means to wash and prepare their coffee cherries to specifications in a timely manner. Buyers paid US$0.33 per kilogram, a price that kept the farmers poor.

List of coffee varieties 7

Sulawesi Toraja Kalossi	Arabica	Indonesia	Grown at high altitudes on the island of Sulawesi (formerly Celebes) in the middle of the Malay archipelago in Indonesia. Kalossi is the small town in central Sulawesi which serves as the collection point for the coffee and Toraja is the mountainous area in which the coffee is grown. Sulawesi exhibits a rich, full body, well-balanced acidity (slightly more than Sumatra) and is multi-dimensional in character. It has dark chocolate and ripe fruit undertones. It is an excellent coffee for darker roasting. Because of its semi-dry processing, it may roast a bit unevenly.
Timor, Arabusta	Interspecific hybrid	Indonesia	Timor is not actually a variety of coffea arabica, but a hybrid of two species of coffee; coffea arabica and coffea canephora (also called Robusta). It was found on the island of Timor around the 1940s and it was cultivated because of its resistance to leaf rust (which most arabica coffee is susceptible to). It is called Hybrido de Timor in the Americas and Tim Tim or Bor Bor in Indonesia. Another hybrid between the two species is called Arabusta but generally only found in Africa.
Typica	Arabica	Worldwide	The variety we call Typica is basically the same variety of coffee the Dutch gave to King Louis the <check> back in the 17th century <check>. Although, since then it has mutated slightly to reflect its surroundings i.e. Mexican Typica is genetically slightly different to Kona (Hawaiian Typica), and they take different names to reflect this: Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), San Bernado & San Ramon (Brazil), Kents & Chickumalgu (India)
Uganda	Arabica/Robusta		Although it mostly produces Robusta coffee, there is a quality Arabica bean grown there known as Bugishu around the Sipi Falls area.

Robusta varieties

Although no separate types of beans, unusual and very expensive Robusta Kopi Luwak, the Indonesian and Philippine "Kape Alamid". The civet beans are from the droppings of the Common Palm, whose digestive processes give it a distinctive flavor-collected.

In North Sumatra, where you have the Mussang diets on the local arabica coffee.

other races
Although not as popular as Arabica and Robusta coffees are others there too. Kape Kape Barako or may Baraco, (English: Barako coffee), a Liberica.variety grown in the Philippines, particularly in the provinces of Batangas and Cavite.