Altitude:
1,000–1,200m (3,300–3,900ft)
Harvest:
September–March
Varieties:
Typica, Bourbon, Mundo Novo, Caturra
NORTH CENTRAL REGION
A small amount of Venezuela’s production comes from the states of Aragua, Carabobo, the Federal Dependencies, Miranda, Cojedes and Guárico in this region.
Altitude:
1,000–1,200m (3,300–3,900ft)
Harvest:
September–March
Varieties:
Typica, Bourbon, Mundo Novo, Caturra
EASTERN REGION
This region is home to the states of Sucre, Monagas, Anzoátegui and Bolívar. It is sometimes possible to find a type of coffee called Caracas produced in this region.
Altitude:
1,000–1,200m (3,300–3,900ft)
Harvest:
September–March
Varieties:
Typica, Bourbon, Mundo Novo, Caturra
GLOSSARY
ARABICA Short for coffea arabica, the most widely grown species of the coffee plant. It is considered superior to robusta, the other species commonly grown.
AROMATIC COMPOUND A chemical compound within coffee that contributes to the aroma of the coffee when ground or brewed.
BLOOM Pouring a small amount of water on to the coffee at the start of a pour-over brew in order to start the extraction process is called the ‘bloom’ because of the way the coffee swells when it gets wet.
BREW RATIO The relationship between the amount of ground coffee used and the amount of water used to brew it.
BREW TIME The total amount of time water is in contact with coffee when it is being brewed.
BURR GRINDER A coffee grinder that has two sharp cutting discs, usually metal, that can be adjusted to grind coffee to the desired grind size.
C-PRICE The price of commodity coffee traded on the stock market. This price is considered the base price for coffee trading.
CHERRY The fruit of the coffee tree is often called a cherry, or berry. The two seeds inside the cherry are the coffee beans.
COFFEE BERRY BORER A pest that afflicts the coffee crop, burrowing into the fruit and consuming the beans inside.
COMMODITY COFFEE Coffee that has no value linked to its quality, and whose traceability is neither important nor often available.
COOPERATIVE A group of farmers working together for their mutual benefit.
CREMA The layer of brown foam that appears on top of an espresso, caused by the drink being brewed under high pressure.
CUP OF EXCELLENCE COMPETITION A programme established to find, evaluate and rank fine-quality coffee from a particular country, and then sell the winning coffees through an international online auction system.
CUP QUALITY The combination of the positive taste and flavour attributes of a particular coffee.
CUPPING The process of brewing, smelling and tasting coffee used by professional tasters in the coffee industry.
DARK ROAST Coffee roasted for a longer time, until the bean is a very dark brown, with an oily surface.
DEFECT A flaw in the coffee bean that contributes an unpleasant taste.
DIALLING IN The process of adjusting an espresso grinder until the resulting coffee tastes good and is properly extracted.
DRY MILL A facility that will hull, sort and grade parchment coffee, ready for export.
DRY PROCESS A post-harvest process in which the whole coffee cherry is dried before being hulled to extract the green coffee inside.
EXTRACTION The process of brewing coffee in which a percentage of the ground coffee is dissolved in the water.
FAIR TRADE MOVEMENT A group of organizations looking to certify and reward cooperatives of coffee producers, with a guaranteed premium and minimum price for their coffee.
FAST ROAST The commercial technique of roasting coffee very quickly, often in less than five minutes, as part of the process of making instant/soluble coffee.
FULLY WASHED A post-harvest process in which the coffee beans are squeezed from the fruit, fermented and washed clean before being dried.
GILING BASAH A post-harvest process common in Indonesia, in which the coffee is hulled from its parchment layer while still at high moisture levels and then dried. This contributes a particular earthy quality to the coffee’s flavour. See also semi-washed process.
GREEN COFFEE The coffee industry term for raw, unfrosted coffee. This is the state in which coffee is traded internationally.
GRIND SIZE The size of the particles of ground coffee. The finer and smaller the pieces, the easier it is to extract flavour from the coffee.
HEIRLOOM VARIETIES A term used for varieties of coffee that have been traditionally grown for some time.
HONEY PROCESS A post-harvest process, similar to the pulped natural process, in which the coffee bean is squeezed from the fruit but a variable amount of fruit flesh is left on during the drying phase.
IN REPOSO Also known as ‘resting’, this describes the period of time when raw coffee is stored in parchment before it is hulled, graded and exported. This process is considered important in stabilizing the moisture content within the bean.
INTERNATIONAL COFFEE AGREEMENT First signed in 1962, this is a quota system in place between many coffee-producing countries and some importing countries in order to prevent supply and demand swings on the global market and stabilize pricing.
LATTE ART The patterns created by carefully pouring foamed milk into espresso coffee.
LEAF RUST An orange/brown fungus that attacks the leaves on a coffee tree, eventually causing the tree to die.
LIGHT ROAST A coffee roasted in such a way as to preserve its acidity and fruitier flavours. The term refers to the coffee bean being a lighter shade of brown.
LOT A distinct quantity of coffee, which has gone through some sort of selection process.
MICROFOAM The tiny bubbles of foam created when milk is steamed properly.
MICRO-LOT Typically ten bags (each weighing 60 or 69kg/132 or 152lb) or fewer of a particular selection from a farm or producer group.
MIEL PROCESS see honey process
MONSOONING Along India’s Malabar Coast, harvested coffee beans are exposed to the monsoon rain for three or four months, causing them to lose their acidity.
MOUTHFEEL A term used to describe the texture and tactile attributes of the coffee when drinking it, ranging from very light and tea-like through to rich and creamy.
NATURAL PROCESS A post-harvest process in which the coffee beans are picked and then carefully dried in the sun until the entire cherry is dry.
OVEREXTRACTION This refers to extracting more of the soluble material than desired when brewing coffee, resulting in the cup that tastes bitter, harsh and unpleasant.
PARCHMENT The protective papery layer surrounding the coffee bean, which is removed before the coffee is exported.
PARCHMENT COFFEE Coffee that has been harvested and processed, but still has its papery layer surrounding the bean. This protective layer prevents a decrease in quality before the coffee is exported.
PEABERRY Term used to describe a single bean forming inside a coffee cherry instead of two.
POTATO DEFECT A defect common in parts of East Africa, as a result of which a single bean will smell strongly of potato skins when ground and brewed.
PULPED NATURAL PROCESS A post-harvest process in which the coffee beans are squeezed mechanically from the fruit before being dried on patios or raised beds.
RATIO (BREW), see Brew ratio
ROBUSTA One of the two main commercially produced species of coffee, robusta is considered lower in quality than arabica, but is easier to grow at lower altitudes and more resistant to pests and disease.
RUST-RESISTANT VARIETIES Varieties of arabica and robusta that are resistant to a fungus called leaf rust or roya, which consumes the leaves on the tree, ultimately killing the plant.
SCREEN SIZE Coffee beans are sorted by size us
ing large screens with varying size holes in them. This is part of the grading process before a coffee is exported.
SEMI-WASHED PROCESS see pulped natural process
SILVERSKIN A very fine, papery layer that clings to the coffee bean. It comes loose during roasting, and is then referred to as ‘chaff’.
SLOW ROAST A slower, gentler roasting process, typically used by those looking to roast a coffee in such a way that it tastes as good as possible. Depending on the roasting machine and technique, the process can take between 10 and 20 minutes per roast.
SMALLHOLDER A producer who owns a small amount of land on which to grow coffee.
SPECIALITY MARKET The market for coffee traded on the basis of its quality and flavour. This term covers every aspect of the industry, including producers, exporters/importers, roasters, cafés and consumers.
STRENGTH OF COFFEE A term to describe how much dissolved coffee a cup of coffee contains: typically a cup of brewed coffee is 1.3–1.5 per cent dissolved coffee and the rest is water. With espresso, the ratio may be closer to 8–12 per cent dissolved coffee.
STRIP PICKING A harvesting technique that involves pickers running their hands down a branch to remove all the cherries in one motion. While quick, this technique means unripe cherries are harvested along with ripe ones, and the cherries will need to be sorted later in the process.
TAMPING When making espresso, this is the process of pushing the ground coffee down so that it forms an even, flat bed before it is brewed under very high pressure. This helps ensure the coffee brews evenly.
TERROIR The combined effect of geography and climate on the way a coffee tastes.
TRACEABILITY The transparency of the supply chain in coffee, and its preservation, so one can know exactly who produced a particular lot of coffee.
TYPICA The oldest variety of arabica that has been used in commercial coffee production.
UNDEREXTRACTION In the process of brewing coffee this happens when we fail to dissolve all of the desired solubles in ground coffee leaving us with a sour, often astringent cup of coffee.
WASHED PROCESS A post harvest process where the coffee cherries are squeezed, forcing the beans out. These beans are then fermented to break down the sticky fruit flesh that is clinging to them. This is then washed off and the coffee is then dried carefully and slowly.
WASHING STATION A facility that receives coffee cherries, and processes them until they are dry, parchment coffee using a variety of post harvest processes.
WET PROCESS see washed process
WET-HULLED PROCESS see semi-washed process
WET MILL see washing station
PICTURE ACKNOWLEDGEMENTS
Alamy Stock Photo Chronicle 1; F. Jack Jackson 1; Gillian Lloyd 1; hemis/Franck Guiziou 1; Image Source 1; imageBROKER/Michael Runkel 1; Jan Butchofsky 1; Jon Bower Philippines 1; Joshua Roper 1; Len Collection 1; mediacolor’s 1; Phil Borges/Danita Delimont 1; Philip Scalia 1; Stefano Paterna 1; Vespasian 1; WorldFoto 1.
Blacksmith Coffee Roastery/www.BlacksmithCoffee.com 1.
Corbis Arne Hodalic 1; Bettmann 1; David Evans/National Geographic Society 1, 2; Frederic Soltan/Sygma 1; Gideon Mendel 1; Ian Cumming/Design Pics 1; Jack Kurtz/ZUMA Press 1; Jane Sweeney/JAI 1; Janet Jarman 1; Juan Carlos Ulate/Reuters 1, 2, 3; KHAM/Reuters 1; Kicka Witte/Design Pics 1; Michael Hanson/National Geographic Society 1; Mohamed Al-Sayaghi/Reuters 1; Monty Rakusen/cultura 1; NOOR KHAMIS/Reuters 1; Pablo Corral V 1; Reuters/Henry Romero 1; Rick D’Elia 1; Stringer/Mexico/Reuters 1; Swim Ink 1, LLC 1; Yuriko Nakao/Reuters 1.
Dreamstime.com Luriya Chinwan 1; Phanuphong Thepnin 1; Sasi Ponchaisang 1.
Enrico Maltoni 1, 2.
Getty Images Alex Dellow 1; B. Anthony Stewart/National Geographic 1; Bloomberg via Getty Images 1, 2; Brian Doben 1; Bruce Block 1; Dimas Ardian/Bloomberg via Getty Images 1; Frederic Coubet 1; Gamma-Keystone via Getty Images 1; Glow Images, Inc. 1; Harrriet Bailey/EyeEm 1; Ian Sanderson 1; Imagno 1; In Pictures Ltd./Corbis via Getty Images 1; Jane Sweeney 1; John Coletti 1; Jon Spaull 1; Jonathan Torgovnik 1; Juan Carlos/Bloomberg via Getty Images 1, 2; Kelley Miller 1; Kurt Hutton 1; Livia Corona 1; Luis Acosta/AFP 1; Mac99 1; MCT via Getty Images 1; Melissa Tse 1; Michael Boyny 1; Michael Mahovlich 1, 2, 3; Mint Images 1; Mint Images RF 1; National Geographic/Sam Abell 1; Philippe Bourseiller 1; Philippe Lissac/GODONG 1; Piti A Sahakorn/LightRocket via Getty Images 1; Polly Thomas 1; Prashanth Vishwanathan/Bloomberg via Getty Images 1; Ryan Lane 1; SambaPhoto/Ricardo de Vicq 1; SSPL via Getty Images 1; Stephen Shaver/Bloomberg via Getty Images 1; STR/AFP 1; TED ALJIBE/AFP 1; WIN-Initiative 1.
Gilberto Baraona 1.
James Hoffmann 1.
Lineair Fotoarchief Ron Giling 1.
Mary Evans Picture Library INTERFOTO/Bildarchiv Hansmann 1.
Nature Picture Library Gary John Norman 1.
Panos Sven Torfinn 1; Thierry Bresillon/Godong 1; Tim Dirven 1, 2.
REX Shutterstock Florian Kopp/imageBROKER 1; Imaginechina 1.
Robert Harding Picture Library Arjen Van De Merwe/Still Pictures 1.
Shutterstock Alfredo Maiquez 1; Anawat Sudchanham 1; Athirati 1; ntdanai 1; Stasis Photo 1; trappy76 1.
SuperStock imagebroker.net 1.
Sweet Maria’s 1.
Thinkstock iStock/OllieChanter 1; iStock/Paul Marshman 1.
AUTHOR’S ACKNOWLEDGEMENTS
Researchers: Ben Szobody, Michael Losada
Research assistance, translation and motivation: Alethea Rudd
I’d like to thank Ric Rhinehart and Peter Giuliano for their astonishing generosity of time and wisdom. I’m extremely grateful to everyone in the Square Mile Coffee Roasters team, past and present, for being constantly inspiring and supportive.
Dedicated to my family.
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First published in Great Britain in 2014 by Mitchell Beazley,
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Revised edition 2018
Text Copyright © James Hoffmann 2014, 2018
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eISBN: 978-1-78472-571-6
Publisher Denise Bates
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tlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed
The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed Page 27
