Coffee From All Over the World

Coffee From All Over The World

Estimated Reading Time: 7 minutes

The Equatorial zone known as “The Coffee Belt” or “The Bean Belt” provides ideal conditions for coffee trees to thrive all over the world.

Arabica prefers high altitudes and fertile ground, whereas Robusta prefers a warmer climate and can grow on lower ground.

Coffee’s flavor can be greatly influenced by a variety of factors, including the soil, the climate, the amount of sunshine, and even the exact altitude at which it grows.

These key factors, as well as how the cherries are processed after they are picked, contribute to the differences in coffees from various countries, growing regions, and plantations around the world.

The quality and taste of the coffee vary even within a single plantation due to the complex combination of all the above factors.

United States – Hawaii: Kona coffee from the Hawaiian Islands is the most well-known and in constant demand. The coffee trees that grow on the slopes of the active Mauna Loa volcano thrive in an ideal environment provided by nature. Young trees are planted in black, volcanic soil that is so new that farmers frequently appear to be growing seedlings in rock.

The Tropical clouds form a natural roof over the trees in the afternoon, protecting them from the hot sun, and frequent island showers provide just the right amount of rain for the plants. Kona coffee is meticulously processed to produce a delectably rich, aromatic cup with a medium body.

Mexico: Small Mexican coffee farms are more common than large plantations, but Mexico is one of the world’s largest coffee producing countries, with over 100,000 coffee farmers. The majority of farms are located in the southern states of Veracruz, Oaxaca, and Chiapas. Mexican coffee has a wonderful aroma and depth of flavor, as well as a noticeable sharpness. It is a great bean for dark roasts and is frequently used in blends. A coffee labeled Altura in Mexico was grown at high altitudes.

Puerto Rico: Coffee was introduced to Puerto Rico from Martinique in 1736, and by the late nineteenth century, the island had become the world’s sixth largest coffee exporter. Today, the coffee industry is being revitalized with carefully cultivated coffee from high-quality Arabica varieties grown to exacting standards.

Grand Lares in the south-central region and Yauco Selecto in the southwest are two major growing regions on the Caribbean Island. Both regions are known for the balanced body, acidity, and fruity aroma of their beans.

Guatemala: While not as well-known as some of its Central and South American neighbors, Guatemalan coffee has a distinct taste quality that many people appreciate for its rich flavor. Guatemala’s three main growing regions are Antigua, Coban, and Huehuetenango, each has a spectacularly rugged landscape and rich volcanic soil. Microclimates have a significant impact on the quality and flavor of “strictly hard beans” (grown at altitudes of 4500 feet/1370 meters or higher). This medium-to-full-bodied coffee has a rich, complex flavor that is almost spicy or chocolatey.

Costa Rica: Costa Rica only produces wet-processed Arabicas. It’s often described as having perfect balance due to its medium body and sharp acidity. Costa Rican coffee is grown primarily on small farms known as fincas. Following harvest, the cherries are immediately transported to cutting-edge processing facilities known as beneficios, where wet method processing begins. Costa Rica’s reputation for fine coffee has been built through careful attention to quality processing and conscientious growing methods.

Colombia: Colombia is the world’s most well-known coffee producer, ranking second in annual production. On thousands of small family farms across the country, a high standard of excellence is maintained with great pride and careful growing with a very high level of care and attention which yields consistently good, mild coffees with well-balanced acidity.

The Supremo from Colombia offers a delicate, aromatic sweetness, but the Excelso is milder and slightly acidic.

Brazil: Brazil is the world’s largest coffee producer, with seemingly limitless land available for cultivation. Coffee plantations in Brazil frequently cover vast land, necessitating the management and operation of hundreds of people in order to produce massive quantities of coffee.

Both Arabica and Robusta are grown, and which variety grows best in which region is determined by climate, soil quality, and altitude. A good cup of Brazilian coffee is clear, sweet, medium-bodied, and low in acidity.

Ethiopia: The discovery of the first coffee trees in Ethiopia is recounted in coffee legend; it is not difficult to believe that coffee originated in the country where wild coffee trees grow are still the primary harvesting source. Sidamo, Harrar and Kaffa are the three main coffee growing regions in Ethiopia and is it typically produced through wet processed and tagged with one of the names of the region.

Kenya: Kenyan coffee is well-known and well-liked in both the US and Europe. The beans have a sharp, fruity acidity, a full body, and a rich fragrance. Coffee is grown by small farmers in the foothills of Mount Kenya. Kenya has a distinct 10 size grading system. Kenyan AA is the largest bean, and AA+ indicates that it was grown on an estate.

Ivory Coast: The Ivory Coast is a significant producer of aromatic Robusta coffee with a light body and sharpness. This variety is frequently used in espresso blends because it is best suited for a darker roast.

Yemen: Coffee is still grown in the century-old, century-proven method in the country where it was first commercially cultivated. Coffee trees can almost always be found in the small, terraced gardens of family farms. The coffee beans grown here are smaller and more irregular in size and shape and the Coffee cherries are dry processed after harvest due to a lack of water. As a result, Yemeni coffee has a distinct flavor that is deep, rich, and unlike any other.

Indonesia: Dutch colonists introduced the coffee plant to Indonesia in the 17th century, and the country quickly became the world’s leading producer. Small coffee farms of 1-2 acres predominate today, and the majority of it is dry processed.

Indonesian coffees are known for their distinct richness, full body, and mild acidity. It is also known for its fine aged coffees, which can be stored for a long time. The coffee is gently aged in Indonesia’s warm, damp climate by warehousing, which gives it a deeper body and lower acidity. Even with today’s technology, this process is unrivalled.

Vietnam: French missionaries brought Arabica trees from the island of Bourbon and planted them in the Tonkin region of Vietnam in the mid-nineteenth century. Coffee has recently been reintroduced, and the coffee industry is expanding so rapidly that Vietnam is quickly becoming one of the world’s largest producers. Small plantations in the country’s southern half now produce mostly Robusta coffee. Vietnamese coffee is frequently used for blending due to its light acidity and mild body with good balance.