Coffee Growing Regions of the World

Coffee trees produce their best beans when grown at high altitudes in a tropical climate where there is rich soil. Such conditions are found around the world in locations along the Equatorial zone, between latitudes 25 degrees North and 30 degrees South.

Besides location, other factors affect the quality and flavor of coffee. These include the variety of the plant, the chemistry of the soil in which it is grown, the weather, particularly the amount of rainfall and sunshine, and the precise altitude at which the coffee grows. Such variables -- combined with the way the cherries are processed after being picked -- contribute to the distinctions between coffees from countries, growing regions and plantations worldwide. The combination of factors is so complex, that even from a single plantation one finds variation in quality and taste.

The best varieties of coffee had, for a long time, been those which came from Arabia, known as moka or Yemen coffee, as well as coffee from the Bourbon (or Réunion) Island and Martinique. The names have been preserved in the trade to distringuish three types of coffee, although the designation in no way implies origin.
The three types are:

Moka - small, irregular grains, yellowing in color and convex on both sides.
Bourbon - medium sized grains, yellowing and oblong.
Martinique - the biggest grains, rounded at the ends, greenish in color.

Coffee is grown in more than 50 countries around the world. Here are many of them.

The coffees produced in this growing region are distinguished by their light body, simplicty and sharp acidity. They are typically thought of as having bright flavours with a clean, crisp finish.

Brazil:

The coffee industry in Brazil was started in the early 1720s with seedlings obtained from French Guiana. The coffee industry thrived, mainy due to the fact that one-third of its landscape is suitable for coffee cultivation. By 1845 Brazilian coffee already accounted for the largest portion of world production. With a seemingly endless expanses available for its production, coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them, and produce huge quantities of coffee.

Nowadays, Brazil grows approximately 35% of the world's coffee, but only Santos is considered important by the speciality coffee industry. Another coffee, Rio, is also well known for it's medicinal taste, and is often used in New Orleans coffee with the addition of chicory. Bourbon Santos is Brazil's finest grade of coffee, and the beans from the arabica trees that produce this coffee are small and curly for the first three or four years of production. During this time, the coffee is called Bourbon Santos. As the trees age, the beans become larger and lose quality. They are then referred to as flat bean Santos. Bandeirante is a popular estate grown Brazilian coffee that is often found in the United States. Brazilian coffee is generally produced using the dry-process.

Brazil is the only high-volume producer subject to frost - being subject to it between the 1st June until 15th August. The devastating frost in 1975 was, in particular, a boon to other coffee-growing countries. Two 1994 frosts raised prices worldwide.

A 'Brazilian' coffee is a 'mild' and the two terms are often used interchangeably. Both arabica and robusta are grown, though in different coffee growing regions. The ambient climate, soil quality and altitude largely determine which variety will grow best in which region. A fine cup of Brazilian is a clear, sweet, medium-bodied, low-acid coffee.

Colombia:

The first coffee seedlings were brought to Colombia in 1808 via the French Antilles by Jesuit Missionaries. A popular legend claims that one of the missionaries, father Romero, encouraged his congregation to plant coffee beans as a form of penance. Colombia now produces approximately 12% of the world's coffee supply, and is second only to Brazil in world coffee production. The crop's economic importance is such that all cars entering Colombia are sprayed for harmful bacteria. An extremely rugged landscape provides the perfect natural environment for the growth of the coffee. But a terrain so rugged has also made it historically difficult to transport the harvested coffee beans to production and shipment centers. Even today, this is often done by mule or Jeep. Such care and attention results in consistently good, mild coffees, with a well-balanced acidity. Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade might be softer and slightly more acidic.

The bulk of Colombian coffee is of high quality but unfortunately, they've increasingly gone the route of higher-yield varieties so the overall quality is not nearlly as high as it once was. Peasants grow coffee at high altitudes, and it is processed using the wet method. Three mountain ranges, called cordilleras, trisect Colombia from North to South. The central and eastern cordilleras produce the best coffee. The most famous coffees in the central cordillera are: Medellin, Armenia, and Manizales, named after cities where they are marketed. Medellin is the most famous, and has heavy body, rich flavour and balanced acidity. Armenia and Manizales have less body and acidity. The three are often exported together under the acronym "MAM". In the Eastern cordillera, Bogota and Bucaramanga are the most famous coffees. Bogota is considered one of Colombia's finest coffees, and contains less acid than medellin, but is equally rich and flavorful. Bucaramanga has a low level of acid, but is rich in body and flavor.

Costa Rica:

The ninth largest coffee producer in the world, the tiny republic of Costa Rica received it's first seedlings from Cuba in 1779. Only Arabica is grown there on account of a law banning the cultivation of Robusta. The cultivators are mainly small farmers organised into co-operatives which form a federation which is resposible for exports. Due to use of very up-to-date technology the yield obtained is extremely high.

Costa Rican coffee is grown primarily around the capital of San Jose. The altitude and temperate climate are similar to Guatemala's, although the landscape is not quite as spectacular. The most famous of these coffees are San Marcos di Tarrazu, Tres Rios, Heredia, and Alajuela. After being harvested, the cherries are immediately taken to state-of-the-art processing facilities, known as beneficios, where wet method processing begins. These coffees are full bodied and sweet, with a hearty richness and lively acidity. In Costa Rica, coffee grown above 3,900 feet is called strictly hard bean, while coffee grown below an altitude of between 3,300 and 3,900 feet is called good hard bean. Costa Rican coffees are usually identified by the estate, cooperative, or facility where they are processed. One of the most famous of these estate coffees is La Minita.

Dominican Republic:

Coffees from the Dominican Republic, Haiti, Cuba and Puerto Rico are grown at moderate altitudes and are full-bodied with moderate acidity and uncomplicated flavors. These wet-processed coffees are best suited for dark-roasted espresso blends. Cibao, Bani, Ocoa, and Barahona are the four main market names for coffees from the Dominican Republic.

Ecuador:

Ecuador produces a large amount of coffee - currently being ranked twelfth in the world. Ecuador produces as much robusta as arabic but other than that the coffees are undistinguished, with light to medium body and mild acidity.

El Salvador:

Volcanic peaks account for much of this Central American country's landscape creating a good environment for growing coffee. Almost 60% of Salvador's exports come from coffee and 25% of the workforce is employed in the coffee industry - this figure can rise, however, to up to 80% during harvesting.

Coffee was introduced here in the mid-1800s from British Honduras and Cuba. The flavor of Salvadorian coffee is mild, with good balance, medium body, sharp acidity and a hint of sweetness. The best grade of Salvadorian coffee is called strictly high grown. All coffees are produced using the wet-process.

Guatemala:

Coffee was introduced into Guatemala in 1750 by Jesuit missionaries. The industry was further developed after 1860 when the Germans immigrated here. A quarter of the population of Guatemala make a living from coffee. Not so long ago, coffee represented 70% of the country's exports, but this has fallen to only 32% today.

Guatemala is still in sixth position in the ranking of coffee producers in the world, however, and some of the world's greatest coffee is produced in the central Highlands of Guatemala. The high altitude and the rich, volcanic soil from the area's many volcanoes create conditions which are ideal for the production of top-quality coffee. The temperate climate, with sunny days and cool nights, allows the coffee to mature slowly, which seems to concentrate the flavors. The most famous regional marketing names are: Antigua, Coban and Huehuetenango. High quality Guatemalan coffees are produced using the wet-process and are of high acidity and medium body, with smoky, spicy and chocolate flavors. Guatemalan coffee is often marketed by grade, with the highest grade being strictly hard bean, which indicates coffees grown at 4,500 feet or above. A secondary grade is hard bean, designating coffees grown between 4,000 and 4,500 feet.

Honduras:

Honduran coffee is wet-processed and mainly used as a cheap blending coffee. It is ranked eighth in world production and aims to increase that ranking and become the most important coffee producer in Central America. Honduras received it's arabica coffee trees from neighbouring El Salvador as well as other countries such as Brazil, Costa Rica and Ethiopia. Some excellent coffees are grown here, but they are often blended with inferior beans before they are exported and are difficult to find.

Jamaica:

The coffee industry on this Caribbean island began in 1725 when its governor brought seedlings from Martinique and planted them on his Estate. About 60,000 Jamaican farmers now grow coffee, some producing as little as five pounds of green beans each year.

Mountains cover four-fifths of the country, with the Blue Mountains, in the east, reaching a height of 7,400 feet. The coffee is planted on terraces between 1,500 to 5,000 feet above sea level and is often shaded by avocado and banana trees. It is the home of Jamaican Blue Mountain, one of the world's most controversial coffees. Once a superb coffee characterised by a nutty aroma, bright acidty and a unique beef-boullion like flavor. Recent overproduction, lack of attention to quality and profiteering have led to a mediocre, over-priced product. Various surveys have shown that 10 times more Jaimaica Blue Mountain coffee is sold than is produced. Some confusion exists about where the boundaries for growing this product actually lie, and often coffees of lesser quality are packaged under its name. Jamaican High Mountain is a term that applies to coffees of lesser quality that are grown at a lower altitude than Jamaican Blue Mountain. Both coffees are produced using the wet-process.

Not all coffee produced on the island is exported. Jamaicans drink a fair amount of coffee and also use part of their production to make their local speciality, a liqueur called Tia Maria.

Mexico:

Coffee trees from the Caribbean were introduced into Mexico at the end of the 18th century. Today, coffee represents one third of the country's agricultural exports, and it is ranked fourth in the world for coffee production.

Mexico produces large quantities of unremarkable coffee that is often used for dark roasts and blending. The state of Vera Cruz produces many of these average coffees in its low lying regions, but in its mountains near the city of Coatepec an excellent coffee called Altura Coatepec is produced. These high grown, or altura, coffees are light bodied, nutty, with a chocolate tang and acidic snap. Altura Orizaba and Altura Huatusco are other fine coffees produced in Vera Cruz. The state of Oaxaca in the central mountains also produces some good coffees, referred to as either Oaxaca or Oaxaca Pluma. Chiapas, near the Guatemalan border, produces coffee under the market name Tapachula and is also gaining a reputation for its above average organic coffees. Coffees are produced using the wet-process.

A cup of Mexican coffee can offer a wonderful aroma and a depth of flavor, often with a pronounced sharpness. It is an excellent bean for dark roasts and is often used in blends.

Nicaragua:

The best known Nicaraguan coffees are produced by the wet-process in the Jinotega and Matagalpa regions and are light to medium bodied and fairly acidic. Nicaraguan coffee trees produce large beans that contain salty acidity and heavy body when brewed.

Panama:

Panama is a relatively small coffee-producing country, but it has two very different growing regions which produce distinct coffees. Coffee produced in Panama is sweet, bright and balanced, and similar to coffee from the Tres Rios region of Costa Rica. This wet-processed coffee is often used for blending, but is excellent served as a breakfast brew.

Peru:

Because of its mild character, Peruvian coffee is used for blending, French roasts, and as a flavored-coffee base. Some good coffee can be found high in the Andes in the Chanchamayo and Urubamba Valleys, and northern Peru is developing a reputation as a producer of good quality, certified organic coffees.

Puerto Rico:

Coffee was brought to Puerto Rico from Martinique in 1736 and by the late 19th century Puerto Rico was the 6th leading exporter of coffee in the world. But the coffee industry in Puerto Rico did not maintain its world standing. Major hurricanes and competition from other coffee producing countries forced the island to seek other means for economic survival. Today, however, the coffee industry is being revived and Puerto Rico is again producing fine coffees. Coffees grown there are carefully cultivated from quality arabica varieties and produced to the highest standards. There are two major growing regions on the Caribbean island: Grand Lares in the south central and Yauco Selecto in the southwest. Excellent coffees come from both regions, noted for their balanced body and acidity and fruity aroma.

Venezuela:

The majority of Venezuala's coffee grows between 1,000 and 5,000 feet in the areas bordering Colombia. It produces approximately 1 million bags per year but exports much less because of high internal consumption.

The highest quality Venezuelan coffee is grown in the western part of the country near the Colombian border. Maraciabos, as this coffee is known, refers to the port from which the coffee is shipped. The most famous Maraciabos are Cucuta, Merida, Trujillo, and Tachira. Coffee grown in the eastern mountains is called Caracas, after the capital city. Venezuelan coffees differ from other coffees grown in the region in that they are much lower acidity.

Coffees from this growing region are the most distinctive in the world, characterised by dry, winy acidity, chocolate and fruit undertones, rustic flavors and intense aromas. Ethiopia is the native land of coffee, and it was in Yemen that coffee was first cultivated and prepared.

Cameroon:

Cameroon produces the Java and Inéac varieties of Robusta as well as Blue Mountain Arabica, which comes from Java and Jamaica. The production from the plantations, however, is not always as high as expected because of the subsistence crops, grown inbetween the coffee trees, which absorb much of the fertiliser used. Cameroon is placed fifteenth in the world for production and fifth on the African continent.

Congo:

The twelth biggest coffee producer in the world, Congo sells its Canephora and Kwilu varieties to most of the large Western European countries. Around 80% of its production is carried out on small farms of no more than six hectares.

850,000 families make a living exclusively from coffee. Unfortunately, in the last few years, the plantations have produced a poorer quality coffee than they should.

Ethiopia:

Ethiopia is the birthplace of the Arabica tree, and wild berries are still harvested by tribes-people in its mountains. It is Africa's top arabica exporter and leads the continent in domestic consumption. About 12 million Ethiopians make their living from coffee, whose name is said to be a derivation of "Kaffa", the name of an Ethiopian province.

In Eastern Ethiopia, coffee trees are grown between 5,000 and 6,000 feet on small peasant plots and farms. These coffees may be called longberry Harrar (large bean), shortberry Harrar (smaller bean) or Mocha Harrar (peaberry or single bean). They are all cultivated simply, processed by the traditional dry method, and are no doubt organic. Ethiopian Harrar is characterised by winy and blueberry undertones, with good body and high acid.

Eastern Ethiopia produces a washed coffee called Ghimbi, that has the winy undertones of Harrar but can be richer, more balanced, and have a heavier body and longer finish.

Souther Ethiopia produces washed coffees with fruity acidity and intense aromas. These coffees are known by the names of the districts in which they are produced, such as Sidamo, or by terms like Ethiopian Fancies or Ethiopian Estate Grown. The most famous of these coffees is Yirgacheffe, which has an unparalleled fruity aroma, light and elegant body, and an almost menthol taste.

Ethipoia is still recovering from years of internal strife, which had a profound, negative effect on its ability to produce quality coffee. However, in recent years there have been improvements in quality, and there is hope for a full return to the time when Ethiopia produced some of the finest coffee in the world.

Ivory Coast:

On the west coast of Africa, the Ivory Coast is one of the world's largest producers of robusta coffee. In the mid 1990s it was the largest African coffee producer, fifth in the world overall and second for the production of Robusta. Since then it has dropped to number nine in the world. Some speculate that this is due to an emphasis on volume and a lack of investment and planning have lowered quality and per-acre productivity. 45% of the working population make a living from coffee. However, this vital source of revenue is at the mercy of droughts. Moreover, farmers sometimes prefer to grow cocoa as it requires less work and is often more profitable.

Today, most exports end up as mass-market coffee in Europe, especially France and Italy. Coffees from the Ivory Coast are strongly aromatic with a light body and acidity. They are also ideally suited for a darker roast and are therefore, often used in espresso blends

Kenya:

Kenya works diligently to assure quality in all beans that are exported and, as a result, its reputation as East Africa's top quality coffee producer is unsurpassed. The coffee is cultivated on small farms, and the growers are rewarded with high prices for quality beans. They have a government-run system which rewards growers for better quality, and which over the years has resulted in steady improvements.

The main growing region in Kenya extends south of 17,000-foot Mount Kenya to near the capital of Nairobi. Kenyan coffee is wet-processed and sold by the size of the bean, with AA signifying the largest beans, followed by A and B. The best Kenyan coffee, called Estate Kenya, can cost twice as much as regular AA's - but it is worth the price. The tremendous body, astounding winy acidity and blackcurrant flavour and aroma make Estate Kenya one of the finest coffees in the world.

Madagascar:

The island of Madagascar, which is in twenty-second position in the world, produces Robusta, Arabica and Excelse. But the history of Madagascan coffee is strewn with setbacks. In 1878, the Arabica plantations were decimated by orange rust, and were replaced by Liberia and Robusta coffee trees.

The former proved to be of inferior quality and the latter gave too low a yield. Since 1900, Kwilu from the Ivory Coast and Robusta from the Congo have been introduced. Unfortunately, they suffer from the danger of cyclones as well as the inadequacies of the island's road network.

Tanzania:

The coffee industry of Tanzania initially was closely tied with that of Kenya, since early in their national histories they were run by the same countries: first the Germans, then the British. Over the last decade, however, the Tanzanian coffee industry has languished, while the Kenyan continues to improve and prosper.

Most Tanzanian coffees are grown near the border of Kenya on the slopes of Mt. Kilimanjaro, and are sometimes referred to as Kilimanjaro, Moshi or Arusha. Other coffees are grown further south between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya, after one of the region's cities or Pare, the market name. All coffees are wet-processed and graded by bean size, with the highest grade being AA, then A and B.

Tanzanian coffees are characterised by a winy acidity, medium to full body, and deep richness. Peaberries are often separated from flat beans and sold at a premium for the enhanced flavour characteristics they possess.

Uganda:

Most of the coffee produced in Uganda is robusta, and is used for instant coffee and inexpensive blends. Uganda does produce one fine arabica called Bugishu, and is grown on the western slopes of Mt. Elgon on the Kenyan border. This coffee is winy in its acidity, and is similar to Kenyan coffee in flavor, though lighter in body.

Yemen:

In ancient times, when coffee was shipped from the famous Yemeni port of Mocha to destinations all over the world, the word 'Mocha' became synonymous with Arabian coffee. Mocha is one of the more confusing terms in the coffee vocabulary. The coffee we call Mocha today is grown, as it has been for hundreds of years in the mountains of Yemen, at the southwestern tip of the Arabian Peninsula. It was originally shipped through the ancient port of Mocha, which has since seen its harbor blocked by a sandbar. The name Mocha has become so permanently a part of the world's coffee vocabulary that it sticks to a coffee that should really be described today as Yemen or even Arabian.

The other ambiguity derives from the famed chocolate aftertaste of Arabian Mocha, which caused an enthusiast to use the same name for the traditional mixture of hot chocolate and coffee. The Dutch combined Arabian coffee with coffee grown on the island of Java, thus making popular the first coffee blend -- one that is still well-known today -- Mocha Java

Arabian Mocha, grown in the northern mountains of Yemen, is one of the oldest and most traditional of the world's coffees. It is also one of the finest. This coffee has been cultivated and processed in the same way for centuries, grown on mountain terraces and naturally dried. No chemicals are used in its production, and it is no doubt organic. Mocha is a balanced coffee with medium to full body, good acidity and chocolate undertones. Two famous market names for this coffee are Mattari and Sanani. Sanani mochas have a wild, fruity acidity, while Mattari mochas are known for their full body and chocolate undertones.

In the country where coffee was first commercially cultivated, one still finds coffee growing in the age-old, century-proven manner. Within the small, terraced gardens of family farms, one can almost always find a few coffee trees. Water is scarce in this arid land and coffee beans grown here tend to be smaller, and more irregular in size and shape. Lack of water also means that the coffee cherries will be dry processed after harvest. The result is that one finds in Yemeni coffee a distinctive taste that is deep, rich and like no other.

Zimbabwe:

Coffee is grown on medium-sized farms and is a less potent version of Kenyan coffee, containing less acid and less body. The best come from the Chipinga region.

Indonesia comprises 13,000 pacific islands, of which 6,000 are inhabited. It is the world's third largest producer of coffee. However, only 10% of the crop is arabica, and the number of quality beans available for the specialty coffee industry is limited. Even though thay are a small percentage of total production, arabica coffees from this region are considered to be some of the best in the world. They are prized for their richness, full body, long finish, earthiness and gentle acidity.

The Dutch first brought arabica to their colony in Java, in what was then known as the Netherland Indies, in the mid 18th century. Cultivation proved so succesful that "Java" became a synonym for all coffee.

Hawaii:

Coffee was introduced into Hawaii over 170 years ago when, in 1825, Chief Boki, Governor of Oahu brought coffee to Hawaii aboard the British warship HMS Blonde. The ship was returning to Hawaii with the bodies of King Kamahameha II and Queen Kamamalu who had died in London during their trip there. Chief Boki had acquired the coffee plants in Rio de Janeiro during the return voyage.

Hawaii boasts a thriving coffee industry, that's mostly geared towards visitors and gourmets. Coffee is grown commercially on four of the six major islands: Maui, Hawaii, Molokai and Kauai. It grows wild on Oahu where it was first planted. It primarily grows, however, on the islands of Hawaii and Kauai, with the coffees of the Kona region of the island of Hawaii being the most highly prized. Kona possesses the perfect environment for growing arabicas. The best estates grown beautiful, large, flat beans, which produce a medium-bodied brew, with buttery, spicy characteristics. The brew is rich, somewhat acidic and intensely flavourful.

The Kona area of Hawaii, has 525 farms yielding 1,800 acres of coffee. Kona coffee, marketed as a gourmet item, produces an estimated $10 million a year for farmers. Consumers should be aware that many coffees being sold as Kona blends may contain only 10% Hawaiian coffee, typically blended with Latin American coffees. Kona coffees demand a premium price, and the flavor characteristics of many lower priced Latin American coffees are considered superior.

The best grade of coffee is extra fancy, followed by fancy and number one grades. There are many excellent small estates in the Kona district; generally the coffee they produce is both better and more interesting than the Kona coffees that are pooled and sold generically.

Java:

Early Dutch explorers brought arabica trees to Java, which became the world's leading producer of coffee until rust wiped out the industry in the 1870s. Farmers replanted, only to see their crops devastated again by military occupation during World War II. The acreage was again replanted but this time with disease-resistant, and less desirable robusta stock. With the support of the Indonesian government, arabica is once again being grown on some of the original Dutch estates. Estate Java is a wet-processed coffee that is more acidic, lighter in body and quicker to finish that other coffees in the region. Smoke and spice are flavors often associated with this coffee's acidity.

Today, small coffee farms of 1-2 acres predominate and most of it is dry processed. Indonesian coffees are noted for a pronounced rich, full body and mild acidity.

Indonesia is also known for its fine aged coffees. Traditionally, these were coffees held over a period of time by farmers who wanted to sell them at higher prices. Warehousing, it was found, gently aged the coffee in Indonesia's warm, damp climate and resulted in an coffee prized for even deeper body and less acidity. It is a process which cannot been matched by technology. Some Javanese coffee is stored in warehouses for two or three years and is referred to as Old Java.

New Guinea:

Earth's second largest island, New Guinea lies just north of Australia and is divided down it's centre between the country of Papua New Guinea on the east and Indonesia's Irian Jaya province to the west.

Papua New Guinea, which occupies the eastern half of the island of New Guinea, is usually where coffee labelled New Guinea is grown. Cultivation started in 1937 with seeds imported from Jamaica's Blue Mountain region. Coffee is cultivated by peasants on small plantations in the mountain highlands around Mt. Hagen, and processed using the wet method. Two of New Guinea's most famous coffees are Sigri and Arona. These coffees are less acidic and aromatic than the best coffees of Sulawesi and less full-bodied than the best Sumatrans, but nonetheless they are well-balanced with a fruity aroma and earthy body.

Sulawesi (or Celebes):

Once known as Celebes, the island of Sulawesi in the Malay peninsula produces some of the world's finest coffee. Celebes Toraja, grown in the mountainous area near the centre of the island, is one of the most famous. Coffees from Sulawesi are processed using the dry method and possess an intriguing combination of sweetness and earthiness. They are low in acidity with a deep body resembling maple syrup. These coffees are more expensive than Sumatran coffees because of small yields and the fierce demand for this coffee in Japan.

Sumatra:

Two of the world's best and most famous coffees come from Sumatra: Mandheling and Ankola. Both are dry-processed coffees grown in west-central Sumatra, near the port of Pandang, at altitudes of between 2,500 and 5,000 feet. Mandheling is known for it's herbal aroma, full body, low acidity and rich and smooth flavor. Though these coffees are difficult to find, they remain moderate in price.

Vietnam:

Another Asian country with a large coffee production is Vietnam. Coffee originally came to this country in the mid-nineteenth century when French missionaries brought arabica trees from the island of Bourbon and planted them around Tonkin. They flourished. More recently, coffee has been re-introduced and the coffee industry is growing so rapidly that Vietnam is rapidly becoming one of the world's largest producers. Today, small plantations, located in the southern half of the country, produce mostly robusta coffee. In the cup, Vietnamese coffee has a light acidity and mild body with a good balance. It is frequently used for blending.