Kategorie-Archiv: Produkte

Kaffeeländer und ihre Besonderheiten – Teil 3

Coffee from Africa

Key facts about African coffee
Africa supplies about 1/6 of the coffee world. While in East Africa Arabica coffee is grown, is grown in West Africa Robusta coffee and in Central Africa Both varieties are grown, but in Arab countries Coffee does not particularly economical role.

Coffee producing countries and types in Africa
The country Ethiopia is in Eastern Africa and grows Arabica coffee.

The Burundi is back in Central Africa to East Africa and grows Arabica and some Robusta coffee.

The Ivory Coast is located in West Africa and grows robusta coffee.

The Yemen is located in East Africa and grows Arabica coffee.

The Cameroon is back in Central Africa to South Africa and grows Arabica and Robusta coffee.

The Kenya lies in East Africa and grows Arabica coffee.

The island of Madagascar is located near West Africa and builds Robusta and Arabica coffee.

The Democratic Republic of Congo is located in Central Africa and builds Robusta and Arabica coffee.

The Rwanda is back in Central Africa to East Africa and grows Arabica coffee.

The Zambia is back in Central Africa to East Africa and grows Arabica coffee.

The Sao Tome e Principe island lies down near West Africa and grows Arabica coffee.

The country is located in West Africa and Zimbabwe grows Arabica coffee.

The St. Helena island lies in the Atlantic Ocean and grows Arabica and Robusta coffee.

The country is located in South Central Africa and grows Arabica coffee.

The country is Tanzania in East Africa and builds Arabica and Robusta coffee.

The Uganda is back in Central Africa to East Africa and builds a little Robusta and Arabica coffee.


Production of African

coffee, when the coffee cherries are bright red color must, farmers overtake them within two days, otherwise they dry out. Then farmers have 12 hours to bring the coffee cherries to Entpulpen. The farmers who live far away from a car wash to dry the beans themselves, remove the cover and then bring the parchment coffee to market. In the car wash the berries for 72 hours to be soaked in water, and then after Entpulpen the beans are dried. The berries are for identified six days the sun, and only from 11:00 clock in the morning to 15:00 clock at noon to avoid intense sunlight. Thereafter, the broken and dirty beans are sorted and are okay to be packaged afterwards.

Coffee from Ethiopia Coffee from Ethiopia
Key facts about Ethiopian coffee
Ethiopia is the largest seller of Arabica coffee with approximately $ 270 million in 2007 in Africa. Small private coffee plantations produce about 90% of the coffee in Ethiopia, the rest control large, state-owned plantations in. It is very difficult to estimate how much space is used for coffee cultivation. It is estimated that 320,000 hectares of coffee trees Ethiopia about has. Depending on the weather and prices, the annual production ranges from 200,000 to 250,000 tons. About 35% of the coffee consumed locally.


Connection between the character of the variety and the designation
Sidamo thinks it’s sweet, Yirga Cheffe thinks it’s flowery and spicy, Limu is, Harar is „real Mocha“ and Jimma (also Jima, Djimmah) has a large Varietätenvielfalt.

Ethiopian coffees
The Amaro Gayo coffee comes from the region in the southeast of Ethiopia Amaro and has a body-hugging, chocolaty and fruity taste.

The Bebeka / Tepi Coffee comes from the southwest of Ethiopia and has a low acid, mild and balanced taste

The Ghimbi / Lekempti / Welega coffee comes from the west of Ethiopia in the province Welega and has a fruity and easy-hugging taste.

The Mocha Harrar Short Berry Coffee comes from eastern Ethiopia in Search Highlands, in Harar, and has a velvety, spicy and exotic flavors.

The Mocha Harrar Longberry coffee comes from the east of Ethiopia, and has a spicy, moderately strong and fruity flavor.

The Jimma coffee comes from the southwest of Ethiopia and has a plump, rustic and chocolaty taste.

The Lake Tana Monastery Iceland coffee comes from the north-west of Ethiopia in Higland and has an intense, creamy, chocolaty and cherry fruity taste.

The Limu coffee comes from the southwest of Ethiopia and has a full, soft and body-hugging taste.

The Shakiso coffee comes from the Oromia region, in the zone Guji and in the city Shakiso and has a sweet, wide and full flavor.

The Sidamo coffee comes from the town in southwestern Ethiopia Sidamo and has a fruity, chocolaty and sweet taste.

The Wild Forest coffee comes from the southeast and vests, in the region of Bali, in the zone of coffee and in the origin lies in Bonga and he has a strong, spicy and full-bodied taste.

The Yirga Cheffe coffee comes from the Gedeo Zone and has a spicy and light taste.

Coffee from Burundi Coffee from Burundi
important facts about Burundian coffee

In Burundi, there are 3 different varieties of coffee. The Bourbon variety is most common, while there is still the other two varieties, called the Jackson and Mibirizi.

Burundi coffees
The Mwurire coffee comes from the north-west of Burundi and has a soft, rich and fruity taste.

The Bwayi coffee comes from Kayanza region north and has a spicy and fruity taste.

The Yandaro coffee comes from Kayanza region north and has a balanced, chocolaty and fruity taste.

Coffee from Cameroon Coffee from Cameroon
key facts about Cameroon Coffee

In Cameroon Robusta coffee is mainly grown, and the harvest is on average 0.8m sacks.

Cameroonian coffee
One of the two Robusta coffees coming from Cameroon comes from northwest, Bamenda.

One of the two Robusta coffees coming from Cameroon comes from northwest region Manjo and has a nutty flavor and powerful.

The Arabica coffee comes from northwest region Bui and has an earthy and full flavor.

The Caplami coffee comes from the region Bafoussam.

Coffee from Kenya Coffee from Kenya
important facts about Kenyan coffee

The main growing areas of Kenyan coffee is the plateau around Mt Kenya and the Aberdare region. To the west are the areas KASII, Nyanza and Bungoma. To the east are the areas Nakuro and Kericho.

Kenyan coffees
The Fairview Estate coffee has a fruity and complex flavor.

The Kiambu coffee comes from city and province Kiambu simultaneously.

The Kichwa Tembo Coffee has an earthy and fruity, reminiscent of citrus and grape flavors.

The coffee comes from Kanjathi Kigumo and has a creamy, full and floral taste.

The Karen Blixen Estate coffee has a fruity, reminiscent of wine, taste.

The Kirimara coffee comes from the Nyeri district and has a mild, vinous and complex flavor

The coffee comes from Kirinyaga Kirinyaga and has a medium body and a fruity taste.

The Lena coffee has a complex, broad and fruity taste.

The Mbuni coffee has a very aromatic flavor.

The Tassia Estate Coffee comes from the Ruiri- & Kiambu region and has a spicy taste and steinobstaromigen.

cherry coffee

Coffee cherries

Was ist Elisabeth Kaffee und was hat es damit auf sich?!

Seit dem Jahre 2007 verbindet der Elisabeth Kaffee die Menschen aus Deutschland mit den Menschen aus Honduras. Der Anlass war der 800. Geburtstag der Elisabeth von Thüringen, die für ihren besonderen Einsatz für soziale Gerechtigkeit bekannt ist. Durch sie gab es das sogenannte Speisegesetzt, das besagte, dass nur von den Bauern und Klöstern rechtmäßig erworbene Speisen zu  verzehren sind.51MT2M0YMqL

Um Elisabeth von Thüringen eine besondere Ehre zu erweisen und ihrer Idee zu folgen, wurde unter Leitung des Marburger Weltladens die Initiative ergriffen, einen fair gehandelten Partnerschaftskaffee unter dem Namen Elisabeth Kaffee einzuführen.

Ein Großteil des Kaffees wird über die Importorganisation GEPA – The Fair Trade Company von der Bäuerinnen-Organisation COMUCAP aus Honduras erworben. COMUCAP ist eine Frauenorganisation und bedeutet Coordinadora de Mujeres Campesinas de la Paz. Sie wurde 1993 gegründet und besteht aus rund 300 Frauen, verteilt auf vier Gemeinden in Marcala, im Hochland des Honduras. Die Frauen wollten mit COMUCAP bessere Lebensbedingungen für sich und ihre Familien, Gleichberechtigung der Frauen und Unabhängigkeit vom Ehemann erschaffen. 511PqMACqULSie begangen Alphabetisierungskurse anzubieten und Bio-Kaffee anzubauen. Dies erfolgt ohne Einsatz von Herbiziden, Pestiziden oder künstlichem Dünger, was die besondere Bio-Qualität bei diesem Kaffee ausmacht. COMUCAP gehören inzwischen zwei Fincas und eine Kaffeetrocknungs- und Verarbeitungsanlage. Der Kaffeeanbau wird ständig vergrößert.

51urMrFtuVL

Normalerweise werden die Bohnen vor einer Röstung sortiert – 51cF5ERSCPLdies entfällt aber bei diesem Kaffee – jede einzelne Bohne wird bereits von den Frauen von COMUCAP in Honduras handverlesen. In der Langzeitröstung (ca. 20 Minuten bei 200-220 °C) im gasbetriebenen Trommelröster werden die Bohnen von uns qualitätsschonend weiterverarbeitet. Ein großer Vorteil bei der Zusammenarbeit mit einer lokalen Rösterei ist, dass nach aktuellem Bedarf des Weltladens geröstet wird, d.h. die jeweiligen Chargen sind immer frisch.

Der Elisabeth Kaffee stellt ein symbolisches Produkt dar, welches für den internationalen Zusammenhang von Armut und Konsum steht. Bezugnehmend auf das Wirken Elisabeths soll das Thema „soziale Gerechtigkeit“ präsent gehalten und die Grundzüge des fairen Handels, sowie die vorherrschenden Arbeits- und Lebensbedingungen von Menschen außerhalb von Europa publik gemacht werden. Um die Verbindung der beiden Länder aufrecht zu erhalten, besuchen sich einige Frauen aus der COMUCAP-Organisation und dem Marburger Weltladen gegenseitig und jährlich abwechselnd in dem jeweils anderen Land.

CRW_9295

CRW_9346

1 Star2 Stars3 Stars4 Stars5 Stars (2 Bewertungen, Ø 3,00 von 5)
Loading...Loading...