Jamaican Coffee and Culture
Jamaican Coffee and Culture
Jamaica is known far and wide as the rum capital of the world, but there’s a lot to be said for the coffee they produce too. Where coffee in the country didn’t get off to the best start, it’s now considered one of the most notable producers of gourmet, speciality coffee around the globe, with Jamaican Blue Mountain coffee often raved about by coffee connoisseurs.
Keep reading to find out all you need to know about the rocky past of Jamaican coffee and the flavours you can expect in each cup.
History of Jamaican coffee
Jamaica’s coffee production began in 1728 when the governor of Jamaica, Sir Nicholas Lawes, imported 8 seedlings from Martinique which he then planted on his property at Temple Hall in St Andrew. It’s said that this was the first-time coffee was ever cultivated in Jamaica.
Over the next 10 years, the coffee industry continued to expand with the importation of seedlings becoming more commonplace and farmers began to set up their own plantations. The end of the 18th century saw the Haitian revolution occur and with it, the country saw an influx of refugees who brought valuable coffee processing knowledge to Jamaica.
Trouble for the Jamaican coffee industry
The past of Jamaican coffee production wasn’t all sunshine and roses though as the industry soon began to fail. This was due to a number of issues within the Jamaican coffee industry, with the most notable problems being unmaintainable agricultural practices and poor soil conditions. On top of this, not many farmers actually took up growing the crop and the ones who did weren’t earning enough to survive.
Jamaica receives a wakeup call
The Jamaican coffee industry continued to plummet right up until the 1940s, where they were given a much-needed wake up call to as to how the world perceived the coffee that came from the country. It was the Canadian government and their refusal to import or purchase Jamaican coffee as the quality was so dire that led the country to the realisation that a change needed to be made.
Strict regulations are introduced
There were two key changes that came about as a result of Canada’s decision to stay away from Jamaican coffee. One of which being the introduction of the Coffee Industry Regulatory Act of 1948, the other being the establishment of The Coffee Industry Board of Jamaica (CIBOJ). These measures aimed to provide farmers with guidelines and information on how to produce, superior, speciality coffee, and the changes they brought about were remarkable.
Over the next few decades, the gourmet coffee that arose out of the country took the world by storm and soon earned Jamaican coffee the reputation of being some of the best around the globe.
Jamaican coffee growing
Today, Jamaica has one of the most ideal growing conditions for coffee in the whole world. This is thanks to the fertile, volcanic soil that’s rich in nitrogen and phosphorous that has everything coffee plants need to thrive. Additionally, the climate features regular rainfall and cloud cover from the burning sun.
When it comes to Jamaican coffee beans, they all have to be carefully handpicked as they’re grown at such high altitudes, but this also allows for quality control at the place of harvesting . Once they’re picked, the beans are removed from the cherry, dried, cured and sorted, a process that takes around 8 weeks as the beans need to be dried for 6 weeks.
Thanks to the establishment of The Coffee Industry Board, all coffee grown in Jamaica is highly regulated for quality, so it’s very unlikely you’ll ever sample a bad batch.
Jamaican coffee flavour
Jamaican coffee is highly prized for its flavour and it’s said to be sweet with a full body and mild acidity.
Jamaican Blue Mountain coffee
Jamaican Blue Mountain coffee is widely considered some of the best in the world. Grown high up in the Blue Mountain (hence the name), in order to be considered this type it must be grown at heights between 3,000 and 5,500ft and be produced in the parishes of Portland, St. Andrew, St. Tomas or St. Mary. Coffee grown between 1,500 - 3,000ft is called Jamaican High Mountain, whereas coffee grown below 1,500ft is known as Jamaica Lowlands or Jamaica Supreme. The highest point of the Blue Mountain is 7,500ft, but no coffee is grown beyond 5,500ft.
Jamaican Blue Mountain plant cultivation is extremely strict and The Coffee Industry Regulation Act is responsible for deciding what coffee fits the requirements and uses the Blue Mountain Label. The Jamaica Agricultural Commodities Authority also restricts the use of the Blue Mountain trademark.
Interestingly, Jamaican Blue Mountain coffee is the only coffee in the world that’s packed and shipped in wooden barrels. This is due to the long-lost tradition from the 18th century when coffee would be shipped to Europe in wooden barrels.
Jamaican Blue Mountain coffee flavour
The flavour of Jamaican Blue Mountain coffee is smooth and without bitterness. It’s sweet tasting with a fruity and floral aroma and possesses notes of nuts, cocoa, spices and a slight creaminess.
That’s our guide to Jamaican coffee! Want to continue your trip around the coffee hotspots of the world? Learn about Vietnamese coffee and its culture, next.
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Swedish Coffee and Culture
Swedish Coffee and Culture
Sweden is one of the top 10 coffee consumers in the entire world. As of 2020, it was found that the Swedes drink a whopping 7.6kg per person per year, which is over double that of the US. There’s a real love affair for the beverage in Sweden and you’ll see it just about everywhere you go. In fact, the adoration of coffee is so engrained in the culture, they even have a special word for going on a coffee break.
Keep reading to find out all you need to know about Swedish coffee, from its unusual origins in the country to what ‘fika’ means.
History of Swedish Coffee
Coffee beans first came to Sweden in 1685, which is around three decades after the first Swedish person, Statesmen Claes Rålamb, sampled and produced a written account of his dislike of the beverage. However, the first coffee beans to come to the country weren’t for the intention of drinking for pleasure, they were actually used for medicinal purposes and stockpiled by pharmacists to treat disease.
It was King Charles XII that first introduced the concept of drinking coffee for the pure enjoyment of it as he developed a taste for it after visiting Turkey, so he brought it back to Sweden alongside a cezve coffee maker. Initially, coffee was exclusively for the aristocracy, but King Charles XII’s adoration of the beverage would later kickstart the country’s love affair.
The first coffee house and the first coffee ban
In 1710, Sweden’s first coffee house was opened in Stockholm and within a few decades there was almost 50 in the city alone, but this popularity wasn’t necessarily a good thing. As the coffee trade was booming, the elites thought that coffee export should be increased and imports should be reduced, an economic policy known as mercantilism. However, the working class couldn’t afford coffee and there was a prohibition on distilling at home.
As a result, 1756 saw the country’s first coffee ban which was actually enacted and enforced by none other than the peasantry. Punishments included fines, taking away cups and saucers and even imprisonment. This first ban lasted an impressive 10 years, but there were more bans to come under the rule of King Gustav III.
The fifth and final Swedish coffee ban concluded in 1822 and thankfully, there’s been none ever since.
Swedish coffee culture
Coffee is a way of life in Sweden and it’s enjoyed all throughout the day. The Swede’s even have a name for pausing and taking a break for coffee, ‘fika’. Fika loosely translates to a coffee and a cake break and it often occurs during the morning or afternoon. The tradition is so engrained in the country that some places even have specific fika rooms, but it is also done in restaurants and cafes. During fika, a fikabröd is often served which is a form of sweet pastry such as a kanelbullar (cinnamon bun), cookies or chokladbollar (chocolate balls).
Swedish coffee types
You’ll more than likely encounter all the usual suspects such as cappuccinos and lattes on the boards of coffee shops across the country, but there are a few traditional Swedish drinks too.
Dripp coffee
Where drip coffee didn’t originate in Sweden, it’s one of the most popular types. The Swedish usually enjoy drip coffee black with a sweet treat.
Kokkaffee
Kokkaffee or ‘boiled coffee’ is a common coffee brewing method that’s most popular in the North. It’s relatively simple to do and all you need is a pot or kettle, some coarse ground coffee, a strainer and a flask. The grounds are added to a pot with water which is boiled, allowed to settle, then the coffee is strained into a flask. As it’s so quick and convenient, it’s a very popular morning drink.
Egg coffee
Yes, you heard right, egg coffee is a Swedish staple! It may sound bizarre, but this coffee type uses the whole egg, shell and all, and remarkably, many people call it ‘the perfect coffee’.
It’s made by boiling water in a pot, then the egg is cracked into a cup and is then thoroughly stirred and the shell is crushed in. The coffee grounds are added and stirred some more which creates an egg-coffee slurry. Once the water is boiling, the slurry is added and boiled for a further 3 – 5 minutes. After this point the slurry will clump into big chunks and float to the top, then ice cold water is added to send the chunks of egg grounds to the bottom. Once the grounds have all sunk to the bottom it’s filtered or put through a French press, ready for serving.
Still not convinced? Well, there’s actually some science behind why it tastes so good. This is due to the fact that the albumen that’s located in the egg white gets broken down during the boiling process, these proteins then rebind to other particles. It’s these macromolecules that are responsible for bitterness and other impurities. On top of this, eggshells are alkaline which may help to neutralise the acidity of coffee. Long story short, the egg in coffee makes it a smoother, more velvety drink.
That’s our guide to Swedish coffee! Want to send your tastebuds around the world and discover more of the coffee hotspots? Check out our guide on Japanese coffee, next.
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Vietnamese Coffee and Culture
COFFEE CULTURE - TRAVEL
Vietnamese Coffee and Culture
Vietnam is infamous for its beautiful scenery, cultural heritage and war history, and is one of the most visited countries in Southeast Asia. Thousands of tourists also can't wait to try the locally grown and roasted coffee.
Vietnamese coffee is more bitter, sharper and stronger in flavour than what you would expect from any other coffee hotspots, such as in France or Italy. And it’s not just the taste that sets this coffee apart from anywhere else in the world, the Vietnamese coffee culture is also different.
Sit back, relax and enjoy
In Vietnam, coffee is appreciated as an essential, valued part of the daily routine. Drunk morning, noon and night, Vietnamese coffee is almost always drip coffee, where coarsely ground coffee beans are slowly roasted for about 15 minutes and are then usually added to a Phin (a French drip filter) with hot water. A Phin is a small cup, used to make individual portions of coffee, and it consists of a filter chamber and a lid. Slowly, the coffee flavour then trickles through to the cup below drip by drip. This allows the opportunity for relaxed chats as well as to savour the rich, intense taste. Despite the hustle and bustle of the city, drinking coffee is a slow affair, a chance to escape the chaos of life.
Whilst coffee can be drunk at home or in a modern coffee shop, traditional sidewalk cafés still attract crowds, pouring tables and seats in the streets until late at night, allowing many to linger for hours over a single glass, socialising and catching up. Coffee is not simply taken “to go”.
Vietnamese coffee is thick, can be served hot or cold, and usually with sweetened condensed milk to fill out the coffee. Sometimes, even yogurt or egg is added. Read on to find out more.
History of Vietnamese coffee
Coffee was first introduced to Vietnam in 1857 by French colonists and a vast amount of land was quickly converted into plantations. By 1890, Vietnam was at the heart of a booming coffee industry.
However, due to dairy limitations, it was quickly made obvious that substitutes would have to be introduced. That’s why adding sweetened condensed milk to dark roast coffee quickly became a tradition.
By 1950, a commercial plant was erected and Vietnam became serious about making coffee. Although other countries in Southeast Asia, such as Laos and Cambodia, were perhaps earlier to the coffee trade, it’s Vietnam that has gone on to become Asia’s top coffee producer.
Unfortunately, after the Vietnam War, the country’s economy seriously suffered. After years of struggling and striving for normality, and with the country focussing on agricultural restructurings, by the 90s, Vietnam’s coffee industry was booming yet again. Its coffee industry continues to thrive and today, Vietnam’s coffee production employs over 2.5 million people.
If the history of Vietnamese coffee fascinated you, why not explore the general history of coffee?
How is Vietnamese coffee made?
Vietnam is the second largest coffee producer in the world, with Brazil being the largest. Second only to rice, coffee is also Vietnam’s largest exported product.
Vietnam primarily grows Robusta coffee beans, famous for its higher caffeine content, lower acidity and therefore, more bitter taste. Although Arabica coffee beans can also be used in Vietnamese coffee. The Robusta coffee plant is easier to care for than other coffee plants, as they are less susceptible to disease, have a greater crop yield, more caffeine content, and more antioxidants.
Traditionally, Vietnamese coffee beans were roasted in a sweetened oil, often mixed with sugar, vanilla and cocoa, which gave the beans the sweet coating and rich flavour. However, today, Vietnamese coffee beans are typically roasted in butter oil for an even roast.
Types of Vietnamese coffee
You won’t find your typical coffee types in Vietnam. As mentioned above, the most common type of coffee in Vietnam is drip coffee. However, there are lots of other imaginative Vietnamese coffee types:
What is it?
Coffee with milk (ca phe nau or ca phe sua)
The famous drip coffee. This is a traditional, dark, strongly brewed coffee, often drunk in the morning. Fresh milk is still not a common ingredient found in traditional coffee shops, so sweetened condensed milk is still served. While it is mostly served cold with ice as Vietnamese iced coffee, you can also order it hot.
What is it?
Coffee with yoghurt (sua chua ca phe)
Like coffee, yoghurt was originally brought to Vietnam by the French. The bottom of the glass is filled with crushed ice, followed by lots of freshly-made yogurt that has been lightly sweetened. Then Vietnamese coffee is poured on top. It results in an almost coffee smoothie. It’s creamy, yet tangy.
What is it?
Vietnamese coffee with egg (ca phe trung)
A popular choice with tourists. A small amount of strong black Vietnamese coffee is poured into the bottom of a cup (about 1/4), followed by a mix of whipped raw eggs and sugar. This creates a meringue like texture and the bitter taste of coffee is perfectly complimented by sweetness. This is typical a dessert coffee, drunk in the evening.
What is it?
Fruit coffees/coffee smoothie (sinh to ca phe)
It’s not uncommon for rich, filtered coffee to be added to fruity smoothies. In Hanoi, a sinh to ca phe chuoi bo (coffee blended with banana or avocado) is the go-to and in Ho Chi Minh, a sinh to ca phe sapoche (coffee blended with tropical fruit sapodilla) is the fruity coffee drink of choice.
What is it?
Weasel coffee (ca phe chon)
This type of coffee is created from beans consumed and excreted by weasels. The weasels are fed coffee cherries, which they then digest and pass in their stool. This is then harvested, aged, and roasted.
Now you know all there is about Vietnamese coffee and its culture, discover all about Swedish coffee.
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Spain
COFFEE CULTURE - TRAVEL
Spanish Coffee and Culture
When it comes to coffee hotspots of the world, Spain is well worth a mention. Where it’s not usually muttered in the same breath as Italian or French coffee, the brews’ produced by the Spanish are just as high in quality, and are known far and wide for their rich and intense tastes.
You’ll find no instant coffee in cafés across Spain and you won’t glance upon fan favourites such as cappuccinos, lattes and flat whites – unless you head on over to a coffeeshop chain that is. But, for those who want to immerse themselves in the Spanish coffee culture and discover all the wonderful things the country has to offer, keep reading and we’ll tell you all you need to know, from the native coffees right down to the history.
The history of Spanish coffee
Before plunging into the coffee culture of Spain, it’s important to understand the part they played in the early days of the coffee industry. Spanish ships were actually a key part of the distribution of coffee and were responsible for carrying coffee plants and seeds to remote areas of the world where the plant wasn’t native. Interestingly, despite being key to distributing it, coffee wasn’t native to Spain at all and it came to the country via Turkish Immigrants.
Spain was also crucial in popularising coffee in Central and South America, as many chose to settle in the country and created huge coffee plantations. And, the Spanish growers based in Latin America soon became a huge part of the coffee export industry.
The original Spanish coffeehouse
Another interesting fact of the history of Spanish coffee is that during the late 19th century, coffeehouses were a far cry from the casual hotspots you see today. Back then, the local café was a place of status, a sophisticated locale for intellectuals, artists, poets, writers and philosophers. You’d expect buildings draped in luxury, boasting high ceilings, ornate furnishings and an atmosphere more akin to that of fine dining.
Spanish cafés today
Spanish cafés have come a long way since the sombre experience of previous years. Now, they’re lively places, social locations for the locals to get together, socialise and create and nourish friendships. Coffee to go is a rare concept in Spain, and as such, the Café is usually a bustling hotspot in any neighbourhood, filled with chatter and people whiling away their afternoons, watching the world go by whilst munching on delicious pastries and sipping on the country’s wonderful coffees.
The Spanish coffee roast
The Spanish roast is perhaps one of the darkest and strongest on the market. Known as Spanish Roast or Dark French Roast, the roast process yields very dark (almost black) beans which are oily in appearance. And, when brewed, the beans produce a very strong, almost charred taste.
Another roast native to Spain is Torrefacto, the method for producing this involves adding sugar to the coffee beans during the roasting process. When the sugar burns, it creates a shiny, black film and this coating protects the beans from oxidisation. However, this roast produces a very dark and bitter brew which is not commonly enjoyed by tourists.
Spanish coffee types
There are tonnes of delicious native Spanish coffees, so much so that you could go to a different café or bar each day and never have the same drink twice. Interestingly, unlike other countries, Spanish coffee is named after the amount of milk added, so it’s worth knowing the options out there so you don’t get caught out when ordering.
What is it?
Café Solo
The café solo is your standard single espresso. This is one of the most common types enjoyed in Spain, with the locals usually having a cup around 11am.
What is it?
Café Doble
If the café solo is too small of a cup for you, then the café doble is a double espresso.
What is it?
Café con Leche
The café con leche is one of the most popular drinks for Spaniards at breakfast time, and many will also choose to end the day with this too. It’s usually served half milk, half coffee, but this may vary depending on the region.
What is it?
Carajillo
In this Spanish coffee, the milk is replaced with alcohol! You’ll usually find the carajillo served with a drop of brandy, whisky or rum and it’s often enjoyed at night. If you’d rather a drop of milk added to the mix too, ask for a Trifasico.
What is it?
Café Bombon
The café bombon is one of the most indulgent Spanish coffees. Characterised as an espresso served with sweetened condensed milk, this drink is a hit for those with a sweet tooth.
What is it?
Café Manchado
You’ll probably recognise this one as it’s very similar to a Café Macchiato. Essentially, it’s just a glass of milk, flavoured with a bit of coffee – perfect for those looking for something a little less strong.
What is it?
Café Americano
No matter where you go, you’ll usually come across a variant of the Americano. In Spain, it’s basically a large black coffee or a café solo with more water added.
What is it?
Café Cortado
The cortado has been gaining fame in recent years and has been popping up in coffee shops all around the globe. This Spanish coffee is a café solo, served with a bit of milk, making it the perfect all-rounder.
So that’s our guide to Spanish coffee and the culture that goes with it! Want to continue your adventure? Why not read our guide on Peruvian coffee next?
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Peru Coffee and Culture
Peru Coffee and Culture
Peru is a land of natural wonders and the top of many people’s bucket lists. But, did you know that it’s also the 10th largest coffee producer in the world? Where it doesn’t produce anywhere near the gigantic amounts of coffee that Brazil or Vietnam grow and export each year, the coffee that hails from the region possesses a mellow and pleasant flavour that has earned Peru’s coffee a spot on many a coffee connoisseurs list.
Keep reading to find out all you need to know about Peruvian coffee, including where it came from and the flavours you’d expect to find in a cup.
History of Peru coffee
Interestingly, Peru was the first country in the America’s to receive coffee plants and they began growing the crop around the mid-1700s. The coffee grown in the region was mainly enjoyed by the locals and wasn’t exported for a good while, but that all changed in the late 1800s when disease came to Indonesia and its surrounding countries. This disease affected the growth of coffee beans and effectively destroyed Asia’s coffee industry, leading to European buyers to hunt for coffee to fill the gap, a spot that was quickly filled by Peru.
Coffee export was booming and by the early 1900’s, Peru began to export coffee on an even larger scale. During this time England also accepted over 2 million hectares of coffee growing land as payment for a defaulted loan and they started coffee growing plantation-like farms, causing production to increase drastically. However, when the world wars occurred, England was forced to sell the land back to Peru, which led to it being re-distributed amongst the local farmers. This was a positive move as it gave the local farmers more autonomy, but this also damaged production as exportation became exceedingly more difficult.
The lot of coffee growers in Peru has changed for the better in recent years with the increase in popularity for coffee. This has seen more investments put into farms and coffee networks in order to improve the lives of those involved in the coffee industry, whilst also producing delicious coffee. Currently there’s over 100,000 coffee farmers in Peru and it’s quickly establishing itself as a well-respected coffee growing country.
Peru coffee growing
Peruvian coffee is produced on a smaller scale in farms of no more than 7 and a half acres. Working together is a key aspect of coffee growing in the region as farmers will form cooperatives and share major expenses such as joint drying mills and international exports. All coffee is picked by hand and grown from the tropical Amazon basin to the dramatic Andean Mountains.
Growing regions
Peruvian coffee is grown in the north, central and southern regions of the country. The following are some of the most notable coffee growing areas:
- • North: Piura, Cajamarca, Cutervo, Amazonas and San Martin
- • Central: Huánuco, Pasco and Junin
- • South: Cuzco, Ayacucho and Puno
Fair-trade movement
The fair-trade movement began in 2002 and today, Peru is actually one of the main producers of fair-trade, organic grown coffee globally. Following the fair-trade movement of 2002, the Café Feminino Inititative was formed in 2003 to support fair pay and better conditions for women in poverty working in the coffee industry. As part of the initiative, a group of women created their own coffee growing operation where they still work to this day to protect the rights of female coffee farmers.
Peru coffee flavour
The most common type of coffee bean grown in Peru is Arabica which is loved for its smoother and sweeter taste, and this is reflected in the flavour of Peruvian coffee. However, the altitude in which the beans are grown also have an impact on the flavour. Beans grown at high altitude are mild acidity, medium bodied, with floral and fruity notes with undertones of nuts. Low altitude coffee beans are brighter in acidity, floral and sweet and smooth.
That’s our guide to Peru coffee and what makes it so unique! Want to continue exploring the coffee hotspots of the world? Check out our guide on Jamaican coffee next.
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Papua New Guinea
COFFEE CULTURE - TRAVEL
Papua New Guinea Coffee and Culture
Papua New Guinea is a land that’s famed for its crystal-clear ocean waters, stunning coral reefs and dense rainforests. The diverse landscape of the country makes it ideal for growing a variety of crops including bananas, papayas and of course, coffee! However, despite the ideal growing conditions, Papua New Guinea only makes up 1% of the world’s coffee, but it accounts for 40% of the population’s income, making it a very important commodity on the island.
Keep reading to find out all you need to know about Papua New Guinea’s coffee including the difficulties that befell coffee growers of the island and what flavours you can expect.
History of Papua New Guinea coffee
Late 1800s: coffee comes to the island
Coffee plants first came to Papua New Guinea in the latter half of the 19th century and it was thought to first be grown by Emma Coe Forsayth, or ‘Queen Emma’ as the German colonists affectionately called her. A plantation owner and business woman of both American and Samoan decent, Emma owned both coconut and cocoa plantations in the Kokopo district and it’s highly likely that she worked with her botanist and planter brother-in-law Richard Parkinson to establish coffee plants too.
1920s – 1990s: highs and lows
It wasn’t until the 1920s that commercial coffee production soared and it’s been a bit up and down ever since. There was a huge increase in the 1960s which was due to infrastructure improvements which made coffee easier to transport. The trade continued to be successful into the 1970s due to a slump in the Brazilian coffee market as a result of frost. However, it’s not been plain sailing since. The 1980s saw a coffee boom but many plantation owners fell into debt they couldn’t pay off. It peaked again in the 1990’s, but there was a depression in coffee prices in the late 1990’s.
2000’s – today: challenges and improvements
In recent years, Papua New Guinea coffee has faced further challenges, particularly in the way of theft with larger producers reporting losses of around 50% each year. It’s not all doom and gloom though, a number of movements from both public and private sectors have seen Papua New Guinea’s coffee industry improve once more. These changes have focused on sustainability, soil quality and education for farmers in a bid to improve the coffee coming from the country.
Papua New Guinea coffee growing
Papua New Guinea is a fantastic growing region for coffee thanks to its fertile, volcanic soil and high altitudes. 75% of the coffee grown on the island is in the mountain highlands toward the centre in either the Eastern Highland Province or the Western Highland Province. However, it’s also grown in a much smaller quantity in the lower area of Simbu, located between the two Provinces, but this isn’t as rich in quantity or quality.
Small farms
95% of the coffee produced on the island is from small-holders who own only a couple of hectares of farm, most of which are family gardens! Coffee isn’t the sole crop either with many also growing bananas, papayas and legumes too. Due to the way it’s grown, most of the coffee in Papua New Guinea benefits as there’s limited access to pesticides or agro-chemicals and many farms are certified organic too!
Papua New Guinea coffee flavour
The flavour of Papua New Guinea coffee is rich in body, bright and acidic with subtle earthy tones. Most of the coffee grown in the region are Arabica beans, but some of the lowland areas produce Robusta beans. Wet processing is the most common form of preparation which gives the coffee a bright, clean and balanced flavour.
The coffee which hails from smaller farms tends to see more inconsistencies in flavour, but when it’s done well, it produces blends which are wonderfully complex and unique. Larger estate produced coffee on the other hand is more consistent in terms of flavour as they have access to better resources and equipment.
That’s our guide to Papua New Guinea coffee! Want to continue your journey around the coffee hotspots of the world? Check out our article on Cuban coffee and its culture, next.
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Indonesian Coffee and Culture
Indonesian Coffee and Culture
When you think of Indonesia, it’s likely you’ll conjure up a landscape of dramatic volcanic mountains, crisp turquoise waters and lush veridian forests. It should come as no surprise to learn that this diverse and tropical country is home to some of the best coffee growing conditions, with Indonesia consistently ranking in the top five coffee bean producers and exporters in the world. In fact, as of 2020, Indonesian coffee is booming with 642,000 metric tons produced which accounts for a whopping 6% of the world’s coffee.
History of Indonesian coffee
The origins of Indonesian coffee start in Java in the late 1600s, where Arabica beans were brought over by Dutch settlers. With the country’s high altitude, ocean mist and volcanic soil, the crops flourished and by the early 1700’s, Java started commercially exporting Arabica beans. As the years went by, coffee bean growth spread across Indonesia and in the mid 1800’s, large Arabica plantations took form across Sulawesi, Bali, Timor and Sumatra.
Business was booming for the Indonesian coffee beans industry until the late 1800’s, when disaster struck. A disease known as ‘coffee rust’ swooped across the land, destroying the majority of the Arabica coffee plants in the plantations. In a bid to rebuild what was lost, the Dutch introduced the hardier Robusta plant which is said to be resistant to the disease. To this day, most of the beans produced in Indonesia are Robusta (91% in fact), with Arabica steadily making a comeback in recent years.
Indonesian coffee production
One of the reasons why Indonesian coffee is so special is down to the way they produce it. Where the majority of the world use the natural/washed or wet processes, Indonesia uses one known as ‘Giling Basah’, which means wet hulling or wet grinding.
Indonesian coffee production regions
There are three main regions responsible for producing most of Indonesia’s coffee and each boasts a wonderfully unique flavour profile.
1. Sumatra
The most popular type of Indonesian coffee from the Sumatran region is Mandheling coffee. Named after an ethnic group from the area, it’s often described as full-bodied and earthy with low acidity. Sumatra Lintong also hails from the region and is popular due to its sweet profile paired with its low acidity, medium body and earthy aroma. Gayo is also from Sumatra and is considered dense with strong flavours.
2. Java
Java is one of the most popular growing regions in Indonesia and it’s so well-known that ‘Java’ is often used as a synonym for coffee! Coffee grown in Java is thought to be syrupy and full bodied with a mellow acidity.
3. Sulawesi
Coffee from the Sulawesi region is typically Toraja coffee. Not as earthy as the other coffee types from Indonesia, it’s much lighter, but still well-balanced with fruity and chocolatey undertones.
Now you know all about Indonesian coffee and what makes it so special! Why not continue learning about the world’s coffees and find out about Brazil, the number one coffee producing capital in the world, next?
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International Coffee Day
UNDERSTANDING COFFEE
International Coffee Day
Coffee is one of the best loved beverages around the globe. For the vast majority of us, our day doesn’t start until we’ve sipped the warm, rich flavours and many will also see it as the perfect accompaniment to a catch up with friends or family. It’s no secret that coffee forms a huge part of our daily lives, so it’s only right that there’s an international coffee day to celebrate it!
When is International Coffee Day?
International coffee day falls on the 1st October, each and every year.
What is International Coffee Day?
International coffee day is a global celebration for coffee lovers to come together and celebrate their love of the beverage whilst supporting coffee farmers, whose crop is their livelihoods. The event aims to raise awareness of the incredible work of those involved in the coffee industry and promote the fair trade of coffee.
So don’t forget to raise your favourite mug of coffee in celebration of International Coffee Day, whether it be an espresso, latte, flat white or other.
Where did International Coffee Day come from?
It may surprise you to learn that international coffee day is a very recent celebration. Launching in Milan at Expo 2015, this worldwide event was set up by the International Coffee Organisation, the main intergovernmental organisation for coffee, whose goal it is to bring together exporting and importing governments to fight challenges in the coffee world.
How can I get involved?
There are numerous ways to get involved in international coffee day, here are just a few of our ideas:
- • Coffee shops may offer discounted (sometimes even free), so get out there and enjoy a cup!
- • Take this day to learn more about the history of coffee and where it comes from
- • Broaden your horizons and try a new coffee type. At NESCAFÉ, we have tonnes of delicious varieties to try in handy sachets such as cappuccinos and mochas, so it’s easier than ever to try something new
- • Have coffee flavoured food: munch on coffee cake, yoghurts, ice cream, etc. Or, if you’re feeling really adventurous, you could even try making some coffee flavoured things yourself!
International barista day
Coffee is one of the nation’s favourite drinks, but without our coffee baristas, what would our favourite coffee drinks be? So, it only seems fitting that there be a day dedicated to them. International barista day falls every year on the 1st of March.
Being a coffee barista is a relatively new job title, of which was coined in 1938. Baristas are the magic behind the coffee beans, they deliver exceptionally great coffee for thousands of people. Without them, coffee wouldn’t be the same.
How to celebrate national barista day
There are a few small ways that you can show your appreciation of your local barista, or any for that matter. This is how:
- • Give you barista the chance to choose your coffee, give them a chance to work their magic
- • Give them a generous tip, or even a shout-out on social media
- • Ask for some interesting coffee art, baristas love to show off their talents, so give them a chance to do just that!
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