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World Map of Coffee Flavours + Consumption Stats

The Bean Scene - A world map of coffee flavours



8 10 9 7 9 10 10 11 10 11



5 6 6 1



5 4 3 3 4 2



UK Imports and Consumption



193.2m kg total coffee consumption in 2009



3.14 kg per capita consumption in 2009



Style



Floral/fruit/soft chocolate

bright, delicate

rich, caramel

earthy, spicy

bold, brisk, gamey



Strong



Rwanda

Papua New Guinea

Java, Bali

Sulawesi, Sumatra

Yemen



Medium



Ethiopia, Kenya

Jamaica

Mexico

Nicaragua, Costa Rica, India



Milder



Guatemala, Venezuela, Peru, Panama

Brazil, Colombia



127.8m kg of green coffee imported in 2009



51.7m kg of roasted coffee imported in 2009



68.3m kg of soluble coffee imported in 2009



3.4m kg re-exports of green coffee



11m kg re-exports of roasted coffee



39m kg re-exports of soluble coffee



$865m value of imports of all forms of coffee



All the committed coffee drinder needs to do is find the right roaster, with right proprietary blends, to suite their palate



One of those cases where blends can be far superior in enjoyment to the single origin. just as in a fine red Bordeaux, the blend irons out harsh notes, and fills out hollowness. London's independent chain Monmouth Coffee, for instance, aims for an espresso blend with the character of "toasted almonds with smooth body and balanced fruity acidity", which it achieves with "Fazenda Santa Ines (Brazil) as the base of the expresso, adding Tunja Grande (Colombia) for high notes and complexity and Finca Las Nubes (Guatemala) for cocoa notes".



All the committed coffee consumer needs to do is to find the right roaster, with the right proprietary blends to suit their palate and their method of making coffee. That is easier said than don, of course, though a good place to taste roasters products are food markets with pop-up coffee carts, and events such as London's recent Tea and Coffee Festival.



Small wonder that, with growing appreciation for the variations in taste andform in coffee, there is also a growing band of baristas who know how to manage their machines in order to tease out the qualities of each different variety. Yet in the UK this is still something of a metropolitan experience. In complete contrast, New Zealand - home of the flat white, remember - has baristas galore and is also blessed with a flowering of artisan roasteries, ensuring no one is too far from a fresh bean. One roaster, Allpress, has now even set up in London's Shoreditch, seeing the UK as an undeveloped market which needs to discover the joys of locally roasted beans.



The thousands who visited the land of the Long White Cloud for the Rugby World Cup in October and drand a flat white will have discvered what a cup of freshly roasted coffee can taste like. In fact, this may prove to be the compelling commercial legacy for New Zealand from the rugby: that it becomes known not just for lamb or the All Blacks, but for roasting and brewing the finest cups of coffee and exporting that skill and enthusiasm worldwide. THE BEAN SCENE - AWORLD MAP OF COFFEE FLAVOURS 50 100 [2 3 910 10 110 10 UK IMPORTS AND CONSUMPTION STYLE STRONG MEDIUM MILDER P ETHIOPIA, KENYA 79 JAMAICA P MEXICO O GUATEMALA, VENEZUELA, PERU, PANAMA BRAZIL, COLOMBIA FLORAL/FRUIT/SOFT CHOCOLATE RWANDA PAPUA NEW GUINEA JAVA. BALI BRIGHT, DELICATE 193.2m 3.14 RICH, CARAMEL EARTHY, SPICY SULAWESI, SUMATRA NICARAGUA, COSTA RICA, INDIA BOLD, BRISK, GAMEY YEMEN KG TOTAL COFFEE KG PER CAPITA CONSUMPTION IN 2009 CONSUMPTION IN 2009 127.8m 51.7m 68.3m 3.4m llm 39m | $865m %24 KG OF GREEN COFFEE KG OF ROASTED COFFEE IMPORTED IN 2009 KG OF SOLUBLE COFFEE KG RE-EXPORTS OF KG RE-EXPORTS OF KG RE-EXPORTS OF VALUE OF IMPORTS OF IMPORTED IN 2009 IMPORTED IN 2009 GREEN COFFEE ROASTED COFFEE SOLUBLE COFFEE ALL FORMS OF COFFEE Source www.narg carts, and events such as London's recent Tea and Coffee Festival. Small wonder that, with grow- ing appreciation for the variations in taste and form in coffee, there is also a growing band of baristas who know how to manage their machines in order to tease out the qualities of each different variety. Yet in the UK this is still something of a met- ropolitan experience. In complete contrast, New Zealand-home of the one of those cases where blends can be far superior in enjoyment to the single origin. Just as in a fine red Bordeaux, the blend irons out harsh adding Tunja Grande (Colombia) for high notes and complexity and Finca Las Nubes (Guatemala) for сосоа пotes", flat white, remember - has baristas galore and is also blessed with a flow- ering of artisan roasteries, ensuring no one is too far from a fresh bean. and drank a flat white will have dis- All the committed coffee drinker needs to do is find the right roaster, with the right proprietary blends, to suite their palate covered what a cupof freshly roasted coffee can taste like. In fact, this may prove to be the compelling commer- cial legacy for New Zealand from the rugby: that it becomes known not just for lambor the All Blacks, but for roasting and brewing the finest cups of coffee, and exporting that skill and notes, and fills out hollowness. Lon- don's independent chain Monmouth Coffee, for instance, aims for an espresso blend with the character of "toasted almonds with smooth body and balanced fruity acidity", which itachieves with "Fazenda Santa Inės (Brazil) as the base of the espresso, All the committed coffee consumer needs to do is tofind the right roaster, with the right proprietary blends, to suit their palate and their method of making coffee. That is easier said than done, of course, though a good place to taste roasters' products are food markets with pop-up coffee One roaster, Allpress, has now even set up in London's Shoreditch, see- ingthe UK as an undeveloped market which needs to discover the joys of locally roasted beans. The thousands who visited the enthusiasm worklwide. e land of the Long White Cloud for the Rugby World Cup in October

World Map of Coffee Flavours + Consumption Stats

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World map of varying coffee flavours. UK Stats on coffee consumption and coffee imports. Data visualisation published by Raconteur, supplement of The Times Newspaper (UK).

Publisher

Raconteur Media

Category

Food
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