Coffee Around the World

Ideal conditions for coffee trees to thrive are found throughout the world along the equatorial zone called the “bean belt,” located between latitudes 25 degrees north and 30 degrees south.

Ficky ​​arabica grows best at high altitudes in fertile soils, while robusta prefers a higher temperature and can thrive on lower ground.

Reading: Where is the best coffee in the world

what affects the quality and taste of coffee?

Everything from the variety of the plant, the chemistry of the soil, the weather, the amount of rain and sun, and even the precise altitude at which the coffee grows can affect the flavor of the final product.

These key variables, combined with how the cherries are processed after picking, contribute to the distinctions between coffees from countries, growing regions and plantations around the world.

The combination of factors is so complex that even within a single plantation there are variations in quality and flavor.

coffee is grown in more than 50 countries around the world, including:

North America & the caribbean

united states – hawaii

although coffee farms are found throughout the hawaiian islands, it is kona coffee, from the big island of hawaii, that is best known and is always in high demand. Here, nature provides the right environment for coffee trees on the slopes of the active Mauna Loa volcano. saplings are planted in black volcanic soil so new that it often looks as if farmers are growing seedlings in the rock. Afternoon shadow from tropical clouds forms a natural canopy over the trees to protect them from the intense sun, and the island’s frequent rain showers give plants just the right amount of rain. Kona coffee is carefully processed to create a deliciously rich and aromatic cup with a medium body.

mexico

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Small Mexican coffee farms are more common than large plantations, but with more than 100,000 coffee farmers, Mexico ranks as one of the largest coffee-producing countries in the world. Most of the farms are in the southern states of Veracruz, Oaxaca, and Chiapas. A cup of Mexican coffee typically offers a wonderful aroma and deep flavor, often with pronounced sharpness. it is an excellent bean for dark roasts and is often used in blends. a Mexican coffee designated altitude means that it was grown at a high altitude.

Puerto Rico

coffee arrived in puerto rico from martinique in 1736 and, at the end of the 19th century, the island was the sixth largest exporter of coffee in the world. however, major hurricanes and competition from other coffee-producing countries forced the island to seek other means of economic survival. Today the coffee industry is being revived with carefully grown coffee from quality Arabica varieties that are produced to the highest standards. There are two main growing regions on the Caribbean island: Grand Lares in the South Central region and Selecto Yauco in the Southwest. both regions stand out for the balanced body and acidity of their beans, as well as a fruity aroma.

Central America

Guatemala

Although perhaps not as well known as some of its Central and South American neighbors, Guatemalan coffee has a distinctive flavor quality favored by many for its rich flavor. There are three main growing regions: Antigua, Cobán, and Huehuetanango, each with impressively rugged landscape and rich volcanic soil. microclimates strongly influence the quality and flavor of “strictly hard beans” (grown at altitudes of 4,500 feet/1,370 meters or higher). This medium to full bodied coffee has a deep, complex flavor that is almost spicy or chocolatey.

Costa Rica

Costa Rica produces only wet-processed arabicas. With its medium body and sharp acidity, it is often described as a perfect balance. Costa Rican coffee is predominantly grown on small farms or farms. After harvest, the cherries are immediately taken to state-of-the-art processing facilities, known as mills, where wet processing begins. Careful attention to quality processing and conscientious farming methods have built Costa Rica’s reputation as fine coffee.

South America

Colombia

Colombia is probably the best-known coffee producer in the world and ranks second globally in annual production. A high standard of excellence is maintained with great pride and careful cultivation on thousands of small family farms across the country. such care and attention results in consistently good, smooth coffees with well-balanced acidity. The rugged Colombian landscape provides the perfect natural environment for cultivation, but the terrain makes it difficult to transport the harvested coffee beans to production and shipping centers. even today this is often done by mule or jeep. Colombian Supremo, the highest grade, has a delicate and aromatic sweetness, while the Excelso grade is smoother and slightly more acidic.

Brazil

Brazil is the world’s largest coffee-producing country, with seemingly endless expanses available for its production. Coffee plantations in Brazil often cover huge areas of land and need hundreds of people to manage and operate them to produce large amounts of coffee. Both arabica and robusta are grown, and climate, soil quality, and altitude determine which variety will grow best in which region. a good cup of Brazilian is light, sweet, medium-bodied, and low in acidity.

East Africa

ethiopia

The legend of coffee tells of the discovery of the first coffee trees in Ethiopia. It’s not hard to believe that coffee originated where wild coffee forests remain the primary source of harvest. Usually wet processed, Ethiopian coffee comes from one of the three main growing regions (Sidamo, Harrar, Kaffa) and often goes by one of those names. In the cup, an Ethiopian coffee tends to make a bold and remarkable statement: full of flavour, a bit down-to-earth, and full-bodied.

kenya

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Kenyan coffee is well known and appreciated, both in the United States and Europe. the beans produce strong, fruity acidity, combined with a full body and rich fragrance. Coffee is grown in the foothills of Mount Kenya, often by small farmers. Kenyan growers place an emphasis on quality, and as a result, processing and drying procedures are carefully controlled and monitored. Kenya has its own unique rating system. kenyan aa is the largest bean in a grading system of 10 sizes, and aa+ means it was grown on the farm.

West Africa

ivory coast

Ivory Coast is one of the world’s largest producers of Robusta coffee, which is strongly aromatic with a light body and acidity. this variety is ideal for a darker roast, which is why they are often used in espresso blends.

the Arabian peninsula

yemeni

In the country where coffee was first grown commercially, coffee is still grown the old, time-tested way for centuries. Within the small terraced gardens of the family farms, you can almost always find a few coffee trees. Since water is scarce in this arid land, the coffee beans grown here tend to be smaller and more irregular in size and shape. the lack of water also means that the coffee cherries will be dry processed after harvest. The result is that Yemeni coffee has a distinctive flavor that is deep, rich and like no other.

in ancient times, when coffee was shipped from Yemen’s famous mocha port to destinations around the world, the word mocha became synonymous with Arabic coffee. The dutch combined arabica coffee with coffee grown on the island of java to make the first coffee blend, and one that is still well known today: mocha java.

Asian

Indonesian

Indonesia, one of the largest countries in the world, is made up of thousands of islands. Several of the larger islands (Sumatra, Java, and Sulawesi) are known throughout the world for their excellent quality coffee. The coffee plant was introduced to Indonesia by Dutch settlers in the 17th century, and the country soon led the world in production. today, small coffee farms of 1-2 acres predominate and most of it is dry processed. Indonesian coffees are characterized by pronounced richness, full body, and mild acidity.

Indonesia is also known for its fine aged coffees, which farmers kept for a period of time to sell at higher prices. Storage gently ages the coffee in the hot and humid climate of Indonesia and results in a coffee prized for even deeper body and less acidity. this process cannot be matched, even with today’s technology.

Vietnam

coffee originally came to vietnam in the mid-19th century when french missionaries brought arabica trees from bourbon island and planted them around tonkin. More recently, coffee has been reintroduced and the coffee industry is growing so rapidly that Vietnam is fast becoming one of the largest producers in the world. today, small plantations, located in the southern half of the country, produce mainly robusta coffee. With light acidity and a smooth body with good balance, Vietnamese coffee is often used for blending.

See also: 8 Best Travel Mugs For Coffee reviewed

other coffee producing nations include:

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