The Bean Scene - A World Map of Coffee Flavours
UK imports and consumption
- 193.2 m. kg. total coffee consumption in 2009.
- 3.14 kg. per capita consumption in 2009.
- 127.8 m. kg. of green coffee imported in 2009.
- 51.7 m. kg. of roasted coffee imported in 2009.
- 68.3 m. kg. of soluble coffee imported in 2009.
- 3.4 m. kg. re-exports of green coffee.
- 11 m. kg. re-exports of roasted coffee.
- 39 m. kg. re-exports of soluble coffee.
- $865 m. value of imports of all forms of coffee.
Coffee production and types of coffee
- Style - floral/fruit/soft chocolate. Strong - Rwanda. Medium - Ethiopia, Kenya. Milder - Guatemala, Venezuela, Perú, Panamá.
- Style - bright, delicate. Strong - Papua New Guinea. Medium - Jamaica. Milder - Brazil, Colombia.
- Style - rich, caramel. Strong - Java, Bali. Medium - Mexico.
- Style - earthy, spicy. Strong - Sulawesi, Sumatra. Medium - Nicaragua, Costa Rica, India.
- Style - bold, brisk, gamey. Strong - Yemen.
Coffee facts and statistics
- All the committed coffee drinker needs to do is find the right roaster, with the right proprietary blends, to suit 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 fruity acidity",
which it achieves with "Fazenda Santa Ines (Brazil) as the base of the espresso, 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 done, 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 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 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 drank
a flat white will have discovered 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 lambor
the All Blacks, but for roasting and brewing the finest cups of coffee, and exporting that skill and enthusiasm worldwide.