Coffee is grown around the world, on four continents and in more than 50 countries. Because of the differences in climate, elevation, soil and water each nation’s coffee has a distinct character.
THE AMERICAS
Brazil – The world’s top coffee producer. Much of its coffee crop consists of Robusta beans grown at lower elevations, much of which ends up as instant coffee, canned coffee or part of an espresso blend. Brazil also grows some highly regarded Arabica beans which are medium-bodied, slightly sweet, clear and low in acid. Its better grades, such as Bourbon Santos, are highly prized and described as well-balanced and mildly acidic.
Colombia – The second-largest coffee producer makes high-quality coffee known for its consistency. The flavor is described as medium to full-bodied with good acidity and slighty sweet, caramel and winy notes. Colombian Supremo, the Arabica bean grown at the highest elevations, is considered the nation’s best.
Guatemala – Its midland region grows long. bluish coffee beans that make distinctively flavored, well-balanced, aromatic coffee, often with spicy or chocolaty notes. The nation’s coffee-growing areas are noted for their volcanic soils and numerous microclimates. Antigua is the region most familiar to outsiders, while coffee from Coban is known for its smoky quality.
Venezuela – Produces coffee similar to Colombian, the most familiar is Maracaibo, named for the port from which it is shipped. Merida is a lower-acid, slightly sweet coffee.
Costa Rica – Produces beatifully balanced medium-bodied coffees that are delicate and nicely acidic. The country’s coffee industry is known for its carefull processing.
Jamaica – Famous for Jamaica Blue Mountain coffee, an expensive brew that is mellow with sweet notes and lovely aroma. Other varieties include High Mountain Supreme and Prime Jamaica Washed (considered very nice but not as good at Blue Mountain). Beware of coffees labeled as Blue Mountain blends that are in fact made from completely different coffees.
Puerto Rico – Once a major coffee producer, was devastated by hurricanes and global competition. In recent years has seen a revival with high-quality Puerto Rican beans returning to market. Characterized by fruity aroma and balanced body and acidity.
Mexico – Best known coffees are grown in the southern regions of Oaxaca, Veracruz and Chiapas. The large beans from these regions yield brews that are light-bodied, acidic and aromatic (some with hazelnut notes). If it is labeled altura, it was grown at higher elevations.
AFRICA/ARABIA
Ethiopia – The birthplace of coffee, it is typically gathered wild rather than cultivated. It is described as bold and very acidic. The eastern part of the country produces coffee with a near-fermented flavor, while the south produces a more floral cup.
Yemen – The world’s first commercial coffee producer, produces Moka coffee named after its ancient port. Rich with a chocolaty finish, some say they resemble the Ethiopia coffees found just across the Red Sea. In an arid land where water is scarce, Mokas are produced in limited quantities and can be hard to come by. Beware of Moka-Java blends as some contain a high proportion of lesser quality beans.
Kenya – Produces high-quality coffee with its own national grading system based on size and other factors (largest being Kenyan AAA). Full-bodied with fruity acidity and a rich fragrance. The finish can be winy (Kenyan AA) or sour (Kenyan Bs).
Zimbabwe – Similar to Kenya’s but slightly less intense.
Tanzania – Known for coffee that grows in single seeds (called peaberries). Grown on the slopes of Mount Kilimanjaro and other peaks, they offer a rich yet simple brew with delicate acidity.
Ivory Coast – One of the top Robusta-growing regions in the world. Light-bodied and aromatic, they are often roasted very dark and used in espresso.
ASIA/PACIFIC RIM
Indonesia – Source of some of the world’s most prized coffees known for their full body, mild acidity, syrupy richness and spicy character. Its coffees are typically named for the island where they were grown and each has a distinctive character. Sumatra produces dark, rich brews, while Java serves us coffees with medium body, nice acidity and a short, creamy finish. Sulawesi produces balanced coffees with lively acidity but less body. Also known for aged coffees, storing Indonesian coffee in the islands’ uniquely moist, tropical climate creates a brew with less acidity and deeper body.
Hawaii – Hawaii’s best known coffee comes from the Kona region, a lower altitude than other coffee-growing areas but with a climate much like higher regions. This produces coffee that is medium-bodied, with good acidity, lovely aroma, with notes of wine, cinnamon and clove. Kona coffee is among the most expensive in the world.
Vietnam – Fast becoming one of the world’s largest coffee producers, most of its beans are of the Robusta variety and wind up in blends. Mild-bodied, lightly acidic with good balance.
India – Tend to be full-bodied and deep, yet delicate. Some have spicy notes.
