Growing regions girdle the globe
Most of the world’s coffee is grown on plantations in Africa and Arabia, Latin America and on Pacific islands. Over 53 countries grow coffee worldwide, all of them lie along the Equator, forming a belt between the Tropic of Cancer and the Tropic of Capricorn.
Growing regions typically offer moderate sunshine and rain, steady temperatures around 70ºF (20ºC), and rich, porous soil.
Because each of these regions has different soils, climates and cultivation methods, the coffees they produce vary greatly by taste.
Fine coffee like grape, take on the characteristics of the soil, water and climate, where they are farmed. So African coffees differ from Indonesian coffee.
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. All the equipments introduced into the country are submitted to an antibacterial treatment to avoid any damage to the cultivations. 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. So many varieties of coffee are growing in the plantations that the government decided to gather all of them under the name M.A.M. that comes from the cultivation centres of Medellin, Armenia, Manizales. Medellin quality is the best for body and acidity. Very important is the Vintage Colombian, which is stored for 8 years before the roasting. Notable Beans: Medellin, Supremo, 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).
Link to Specialty Coffee Association of Indonesia
Two of the best and known coffees in the world come from Sumatra: Mandheling and Ankola. Both of them are dry processed. The importance of the coffees coming from Sumatra is that the crop is completely manual. The taste is so strong and persistent that it is better to mix it with milk. Where is Sumatra? Find here
In the United States, the term "Java" is slang for coffee. The Dutch exporters brought the Arabica plant to Java, which was the leader of coffee production in the world until 1870, when the parasites destroyed the entire industry. The lands were cultivated again, using plants resistant to diseases but of a lower quality. Cultivated qualities: Robusta and Liberica, excellent for mixtures. Where is Java? Find here
The Toraja region is the source of most of the high quality Sulawesi coffee. One may find coffee from the Toraja region marketed as Kalossi since this is the old colonial Dutch name for the region. The complex and earthy flavors are in high demand in Japan and the United States, causing it to be more expensive than coffees from the neighboring islands. Where is Sulawesi? Click here to locate it.
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. Daklak is Vietnam’s main coffee-growing region. Notable Beans: Vietnam specializes in robusta production.
Link to Vietnam Coffee and Cocoa Association
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. Read more about Mexican Coffee here
Link to ASOCIACIÓN NACIONAL DE LA INDUSTRIA DEL CAFÉ, A. C.
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. Ethiopia produces some of the most unique and fascinating coffees in the world. The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe).
Link to Coffee Growing in Ethiopia
India (3.8 million bags)
According to legend, India is the birthplace of coffee cultivation east of Arabia. The coffee has delicate and pleasant taste and is cultivated in different varieties: Robusta Monsonato, Arabica Cherry, and Arabica Monsonato. The two most important varieties are Mysore and Malabar with their full and delicate taste. Indian monsooned coffee mutes the acidity and has a heavier body often appropriate to add depth to an espresso blend. The best monsooned coffee is 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
Link to Guatemalan Coffee
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 washed robusta production.
Link to Coffee and Cocoa of Cote d' Ivoire
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. In Uganda, one out of four inhabitants cultivates coffee. Its Robusta has full aroma and spicy taste.
Link to Uganda Coffee Development Authority
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