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Coffee Chronicles, Part 17
The most popular variety of exported coffee from Mexico is the Altura Coatepec which has a sweet, light body and taste and a little bit of acidic aftertaste with chocolaty coffee overtones. The Coffee Pluma is also renowned to be excellent and all of Mexican coffees are known to be extremely light and fragrant.
The largest beans of Maragogype in the world are grown in Nicaragua. They are strongly perfumed and in demand by coffee connoisseurs all over the world.
Papua New Guinea
Arabica, both natural and washed, is the primary export of coffee from Papua New Guinea and it is in competition with the nearby producers in Timor and Java.
Peru is one of the leading suppliers of the world market for Arabica, both natural and washed, and its best quality beans come from the Andes mountain chain. Peru is a more recent entrant into the nations which export coffee around the world and its production and exportation continue to grow at a very fast pace.
The Philippines has been increasing its coffee exportation in the last few years due to its favorable geographic position which allows it easy access to both the Japanese and American markets.
Some of the world's most famous and well known coffees, the Ankola and Mandheling, originate from Sumatra. The harvesting in Sumatra is exclusively done by hand and the flavor of Sumatra beans is so strong and persistent that many coffee connoisseurs mix it with a significant volume of milk before consuming it.
Most of the well known Tanzanian coffees grow in the foothills of the Kilimanjaro and are known as Moshi, Arusha and Kilimanjaro. There are some in the south which are known as Mbeya and they are natural and washed Arabica renowned for their very sweet and full-bodied taste. There is also a limited cultivation of the Robusta variety.
As was previously stated about Papua New Guinea, Timor has similar plantations of Arabica which is known to have full-bodied and fine taste but is unable to produce very significant amounts for export.
The Robusta grown in Uganda, which is denominated Bagishu, has a very full body and a spicy taste. This country is primarily known due to the fact that one quarter of its entire population is involved in coffee plantation and growing.
Due to the geographical and climatic characteristics of the country, coffee growing in Venezuela has been a major industry since 1784. There are various sub-types of Venezuela coffee such as the Caracas, Caracas Blue, Cucuta, Tachiras and Meridas. From each of these qualities there is the possibility to produce a beverage which is delicate and sweet with a very light taste which is extremely popular in many coffee loving countries.
In the middle of the 19th century, French missionaries were the first to introduce coffee to Vietnam. The production remained negligible until well after the end of the Vietnam/American war, but by approximately by 1990, production of coffee in Vietnam hit a very strong upwards curve and is becoming the primary exporter of Robusta coffee in the world.
The coffee which is known around the world as Mocha is primarily grown in Yemen. This name derives from the port in Yemen where the product was historically shipped from. The Arabian Mocha has a very strong chocolate flavor and is marketed in the world in two varieties; the Mattari which is full-bodied and extremely chocolaty while the Sanani has a greater acidity but more of a savory and less chocolaty taste.
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