The bean growing belt
There are over 40 coffee-producing countries growing over 40 coffee varieties, mostly Arabica. The coffee-growing belt is roughly contained between the Tropic of Cancer and Capricorn.
Global production is split between the two species: roughly 70% Arabica and 30% Robusta. The other species representing a tiny percentage is Liberica.
The basic difference between Arabica and Robusta comes down to taste. Arabica is considered more ‘refined’. The plant is more delicate than Robusta requiring more specific growing conditions. Arabica has a wider range of tastes between varieties, ranging from a soft sweetness to sharp and acidic. Robustas range from neutral tasting to a rough earthiness.


Guatemala
Guatemalan coffee is highly regarded and carries classifications depending on region and flavour profiles for that region.

Ethiopia
Renown for their ‘fruity’ aromas, often displaying hints of blueberry, mango, raspberry and other citrus fruits.

Ethiopia
Renown for their ‘fruity’ aromas, often displaying hints of blueberry, mango, raspberry and other citrus fruits.

Hawaii
Renown for ‘Kona’ coffee beans which command a premium price.

India
Indian coffee is grown exclusively in the shade and much of the bean harvest is ‘monsooned’, a process of leaving the beans exposed to monsoon winds.

Indonesia
The island of Sumatra is the largest producer of Indonesian coffee. Overall, Indonesia is the fourth largest coffee producer in the world.

Jamaica
Best known for it’s ‘Blue Mountain’ coffee, grown not surprisingly, in the Blue Mountain region of the country.

Kenya
Considered the birth place of coffee, its rich, high mountain volcanic soils give coffee from this region a taste like no other anywhere else in the world.

Mexico
Mexican coffees are for those people seeking a light, more acidic, delicate cup. Although not amongst the world’s finest, they have their place and are used in many blends.

Nicaragua
Coffee from Nicaragua is typically characteristic of those from the central American region, although often milder in acidity.

Tanzania
Tanzanian coffee is often identified as coming from peaberry beans - full oval beans rather than the flat halves of typical beans.

Vietnam
The focus of Vietnamese coffee production is 100% Robusta. As its name would suggest, Robusta gives a stronger taste, but often more natural.

Yemen
The home of ‘Mocha’. Arabian Mocha was originally shipped through the port of Mocha - which gave it its name.
Guatemala
Guatemalan coffee is highly regarded and carries classifications depending on region and flavor profiles for that region. Highland coffees produce a complex flavor encompassing smokey, spicy and sometimes chocolatey tones. The ocean exposed regions produce beans that exhibit a softer, gentler flavor but still with a fuller body.
Ethiopia
Renown for their ‘fruity’ aromas, often displaying hints of blueberry, mango, raspberry, and other citrus fruits. Often described as ‘floral’, Ethiopian coffees are usually medium roasted, full bodied with a mild to medium acidity. All growing regions produce Arabica beans.
Haiti
Haitian coffee production has understandably suffered from natural disasters and international politics, which is a shame, because it’s coffee production heritage is one of the richest, going back 300 years. Coffees are often heavy in body with mild to moderate acidity, soft with a sweet mellowness and rich in flavor.
Hawaii
Renown for ‘Kona’ coffee beans which command a premium price. Typical Kona coffee have a medium body with ‘bright’ acidity. Often described as having a ‘rich’ flavor, but at the same time light and delicate with a complex aroma and taste. Some cups exhibit, buttery and spicy qualities too.
India
Indian coffee is grown exclusively in the shade and much of the bean harvest is ‘monsooned’, a process of leaving the beans exposed to monsoon winds. This increases the coffee’s sweetness and reduces its acidity. The coffee has a medium to full body with a subtle and rich flavor. As one might expect, the coffee has spicy notes to it including, nutmeg, cloves and cardamon.
Jamaica
Best known for it’s ‘Blue Mountain’ coffee, grown not surprisingly, in the Blue Mountain region of the country. The coffee is well balanced and full bodied. Some report that it has a slightly sweet flavor with a very rich, smooth, complex taste. It has a clean, bright taste with little bitterness.
Kenya
Considered the birth place of coffee, its rich, high mountain volcanic soils give coffee from this region a taste like no other anywhere else in the world. Great acidity makes this a very ‘bright’ coffee. Rich and often having a ‘sweet’ side, tasters describe this coffee as having a floral, winey, fruity flavor.
Mexico
Mexican coffees are for those people seeking a light, more acidic, delicate cup. Although not amongst the world’s finest, they have their place and are used in many blends. With a light to medium roast the cup is dry, somewhat fragrant and can have a ‘nutty’ taste.
Nicaragua
Coffee from Nicaragua is typically characteristic of those from the central American region, although often milder in acidity. Light to medium roasted, it has fruity notes reminiscent of pear and citrus fruits. Slightly florally, it has a light body. It’s often used in blends.
Tanzania
Tanzanian coffee is often identified as coming from peaberry beans – full oval beans rather than the flat halves of typical beans. Similar to Kenyan coffees, Tanzanian coffee are medium to full bodied, deep, rich with good acidity. Most coffee is grown near the border with Kenya, hence the similarity.
Vietnam
The focus of Vietnamese coffee production is 100% Robusta. As its name would suggest, Robusta gives a stronger taste, but often more natural. Often deep and rich you may detect a ‘buttery’ taste to it, add ing to the richness. That’s because the beans are roasted with clarified butter. Robusta has a higher caffeine content than Arabica, but you may find it more natural tasting.
Yemen
The home of ‘Mocha’. Arabian Mocha was originally shipped through the port of Mocha – which gave it its name. Yes, it conveniently has chocolate undertones, more so in the bean marketed as Mattari. It has a medium to full body, a fragrant aroma, bright acidity and earthy fruitiness.