Major growing regions
- The Americas and the Caribbean Islands
- Africa
- West Asia and the Arabian Peninsula
- Eastern Asia and Indonesia
- Top Ten Coffee Growing Nations
Americas & The Caribbean
The coffees produced in this growing region are distinguished by their light body, simplicity and sharp acidity. They are typically thought of as having bright flavors with a clean, crisp finish.
Mexico
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 laying 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.
Guatemala
Some of the world’s greatest coffee is produced in the central Highlands of Guatemala. 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.
El Salvador
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. El Salvador produces an excellent certified organic coffee under the brand name of Pipil. All coffees are produced using the wet-process.
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.
Costa Rica
Costa Rican coffee is grown primarily around the capital city of San Jose. The most famous of these coffees are San Marcos di Tarrazu, Tres Rios, Heredia, and Alajuela. These coffees are wet-processed, and are full bodied and sweet, with a hearty richness and lively acidity. In Costa Rica coffee grown above 3,900 is call strictly hard bean, while coffee grown at an altitude between 3,300 and 3,900 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.
Honduras
Honduran coffee is wet-processed and mainly used as a cheap blending coffee. Some excellent coffees are grown here, but they are often blended with inferior beans before they are exported and are difficult to find.
Panama
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.
Jamaica
Jamaica is the home of Jamaican Blue Mountain, one of the world’s most controversial coffees. Once a superb coffee characterized by a nutty aroma, bright acidity and a unique beef-boullion like flavor, recent overproduction, lack of attention to quality and profiteering have led to a mediocre, over-priced product. Some confusion exists about where the boundaries for growing this coffee 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.
Dominican Republic, Haiti, Cuba, Puerto Rico
Coffees from these countries 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.
Colombia
Colombia produces 12% of the world’s coffee supply, and is second only to Brazil. The bulk of Colombian coffee is of high quality, and the country has done an excellent job marketing its product through the visage of Juan Valdez. Peasants grow the 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 for cities where they are marketed. Medellin is the most famous, and has heavy body, rich flavor and balanced acidity. Armenia and Manizales have less body and acidity. In the US all three coffees may be marketed together as 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.
Venezuela
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 in acidity.
Ecuador
Ecuador produces a large amount of coffee, but it is rarely seen in the United States. These coffees are undistinguished, with light to medium body and mild acidity.
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.
Brazil
Brazil grows approximately 35% of the world’s coffee, but only Santos is considered important by the specialty 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.
Hawaii
While not technically in the “Americas” Hawaii is part of the United States and is the only U.S. state in which coffee is cultivated. Hawaiian coffee is grown primarily on the 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 Arabica beans. The best estates grow beautiful, large, flat beans, which produce a medium-bodied brew, with buttery, spicy characteristics. Consumers should beware 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.
Africa
Coffees from this growing region are the most distinctive in the world, characterized 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.
Ethiopia
Ethiopia is the birthplace of the arabica tree, and wild berries are still harvested by tribes people in its mountains. 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 characterized by winy and blueberry undertones, with good body and high acid.
Eastern Ethiopia produces a washed coffee called Ghimbi or Gimbi, that has the winy undertones of Harrar, but can be richer, more balanced, and have a heavier body and longer finish.
Southern 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 unparalled fruity aroma, light and elegant body, and an almost menthol taste. This coffee is sought out by many U.S. consumers.
Kenya
Kenya works diligently to assure quality in all beans that are exported. The coffee is cultivated on small farms, and the growers are rewarded with high prices for quality beans. The main growing region in Kenya extends south of 17,000-foot Mt. 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 is worth the price. The tremendous body, astounding winy acidity and black-current flavor and aroma make Estate Kenya one of the finest coffees in the world.
Tanzania
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, a 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 characterized 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 flavor characteristics they possess.
Uganda
Most of the coffee produced in Uganda is robusta, and is used for instant coffee. Uganda does produce one fine arabica called either Bugishu or Bugisu, and it is grown on the western slopes of Mt. Elgon on the Kenyan border. This coffee is winy in its acidity, and similar to Kenyan coffee in flavor, though lighter in body.
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.
West Asia & Arabia
Coffees from this growing region are the most distinctive in the world, characterized 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.
Yemen
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.
India
Coffees produced in India have more in common with Indonesian coffees than with coffees from Africa or the Arabian peninsula. Good Indian coffees are grown in the states of Karnatka (formerly Mysore), Kerala, and Tamilnadu (formerly Madras). In good years these coffees can contain acidity typical of Guatemalan coffee, and the full body of a good Javanese coffee. In addition, these coffees incorporate the unique spicy flavors of nutmeg, clove, cardamom, and pepper.
India also produces monsoon coffees, in which the green beans have been exposed to the monsoon winds blowing through open warehouses during India’s rainy season. This process reduces acidity and enhances sweetness, making them similar to Indonesian aged coffees.
East Asia & Indonesia
Indonesia
Indonesia 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 they are a small percentage of total production, arabica coffees from this region are considered some of the best in the world, and are prized for their richness, full body, long finish, earthiness and gentle acidity.
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 2,500 to 5,000 feet. Mandheling is known for its herbal aroma, full body, low acidity and rich and smooth flavor. Though these coffees are difficult to find, they remain moderate in price.
Sulawesi or Celebes
Once known as Celebes, the island of Sulawesi in the Indonesian archipelago produces some of the world’s finest coffee. Celebes Toraja, grown in the mountainous area near the center 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.
Java
Early Dutch explorers brought Arabica trees to Java, which became the world’s leading producer of coffee until rust wiped out the industry. The acreage was replanted 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 than other coffees in the region. Smoke and spice are flavors often associated with this coffee’s acidity.
Some Javanese coffee is stored in warehouses for two or three years and is referred to as Old Java. This aging process causes the coffee to lose acidity and gain body and sweetness.
New Guinea
Papua New Guinea, which occupies the eastern half of the island of New Guinea, is usually where coffee labeled New Guinea is grown. Coffee is cultivated by peasants on small plantations in the mountain highlands, 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.
Vietnam
Vietnam is one of the world’s largest producers of coffee, however, only a small percentage of the crop is Arabica. Vietnam has joined the International Coffee Organisation (ICO) which sets out the quality standards that producer countries should meet. In addition, Vietnam joined the Association of Coffee Producing Countries (ACPC) and ratified decisions on holding back low quality coffee to ultimately boost prices and improve coffee quality. At a national level, Vietnam pursues the way of “Quality not Quantity”. Robusta plantations in marginal areas are continuously replaced by other crops such as cashew, cocoa or subsistence crops. In suitable areas, i.e. high altitudes, the government promotes the careful and slow expansion of Arabica plantations and washing stations. The ultimate goal for 2010 is to have a stable production at 600,000 tons, consisting of 70% Robusta and 30% Arabica.
Top Ten Coffee producing Nations
- Brazil (22.5 million bags)
After arriving from French Guiana in the early 18th century, coffee quickly spread and thrived in Brazil. Today Brazil is responsible for about a third of all coffee production, making it by far the heavyweight champion of the coffee-producing world. Though many connoisseurs believe that Brazil’s emphasis on quantity takes a toll on quality, many also praise the country’s finer varieties. Brazil is the only high-volume producer subject to frost. The devastating 1975 frost, in particular, was a boon to other coffee-growing countries. Two 1994 frosts raised prices worldwide. Notable Beans: Bahia, Bourbon Santos - Colombia (10.5 million bags)
Colombia is the only South American country with both Atlantic and Pacific ports-an invaluable aid to shipping. The crop’s economic importance is such that all cars entering Colombia are sprayed for harmful bacteria. Colombia’s coffee grows in the moist, temperate foothills of the Andes, where the combination of high altitude and moist climate makes for an especially mild cup. Notable Beans: Medellin, Supremo, and Bogotá - Indonesia (6.7 million bags)
The Dutch unwittingly gave coffee a nickname in the late 17th century, when they began the first successful European coffee plantation on their island colony of Java (now part of Indonesia). Top-grade arabicas are still produced on Java as well as on Sumatra, Sulawesi, and Flores, but the Indonesian archipelago is most notable as the world’s largest producer of robusta beans. Notable Beans: Java, Sumatra, Sulawesi (Celebes) - Vietnam (5.8 million bags)
French missionaries first brought coffee to Vietnam in the mid-1860s, but production remained negligible as late as 1980. In the 1990s, however, Vietnamese coffee production has been ratcheted up at a furious pace. At least one trader worries that the industry is growing too quickly for its own good. “The crop’s growing so fast that there’s not an equivalent growth in processing, so you’re looking at quality problems,” he said from Daklak, Vietnam’s main coffee-growing region. Notable Beans: Vietnam specializes in Robusta production. - Mexico (5 million bags)
Coffee came to Mexico from Antilles at the end of the 18th century, but was not exported in great quantities until the 1870s. Today approximately 100,000 small farms generate most Mexican coffee, and most of the beans come from the south. Mexico is the largest source of U.S. coffee imports. Notable Beans: Altura, Liquidambar MS, Pluma Coixtepec - Ethiopia (3.8 million bags)
The natural home of the arabica tree and the setting for most of coffee’s origin legends, Ethiopia 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. Notable Beans: Harrar, Sidamo, and Yirgacheffe - India (3.8 million bags)
According to legend, India is the birthplace of coffee cultivation east of Arabia. Today coffee production is under the strict control of the Indian Coffee Board, which some say reduces economic incentive and thereby lowers quality. Notable Beans: Mysore, Monsooned Malabar - Guatemala (3.5 million bags)
German immigrants initiated serious coffee cultivation in Guatemala in the 19th century. Today the country’s high-grown beans, particularly those grown on the southern volcanic slopes, are among the world’s best. Notable Beans: Atitlan, Huehuetenango - Côte d’Ivoire (3.3 million bags)
In the mid-1990s Côte d’Ivoire was the number five coffee producer and second largest robusta producer. Why the decline? Some speculate that an emphasis on volume and a lack of investment and planning have lowered quality and per-acre productivity. Today most exports end up as mass-market coffee in Europe, especially France and Italy. Notable Bean: Côte d’Ivoire specializes in robusta production. - Uganda (3 million bags)
Though Uganda grows precious little arabica, it is a key producer of robusta. That humble, hardy bean accounts for 75 percent of the country’s export revenue and provides employment for 80 percent of all rural workers. Efforts to diversify aside, Uganda is likely to remain beholden to the bean for the foreseeable future. Notable Bean: Bugisu
**Based on the number of 132-pound [60-kilogram] bags produced during the 1997-98 crop year, according to the U.S. National Coffee Association
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