COSTA RICA

The coffees from Costa Rica are among the best in the world. The industry is correspondingly important in the country. 12% of the population works in it. The coffee plantations are located at an altitude of 1200 to 1800 metres above sea level. The most important coffee-growing regions are in the centre of the country, around the capital San José: Tarrazú, Heredia, Tres Rios, Poás Poas. Only Arabica beans are grown in Costa Rica. Robusta plants are forbidden. The beans are wet processed (washed). "SHB" (strictly hard bean) is the highest quality grade; those beans grow at 1500 m.a.s.l. Characteristic for coffee from Costa Rica are the fine, flowery acids, a medium to strong body and the soft finish.

Altitude: 1200-1800 m.a.s.l.

>>> Coffee from Costa Rica

GUATEMALA

Coffee from Guatemala accounts for 2% of the world's annual production, making it one of the top 10 largest producers. Guatemala is also top in terms of quality. Some of the best coffees in the world are grown in the highlands, mainly "Typica" and "Bourbon", both Arabica varieties cultivated in the shade. "SHB" is the seal of approval for the highest quality grade. In Guatemala, different areas with similar microclimates have been classified, similar to what is known from wine. The most important growing areas are Antigua, Fraijanes, Cobán, Huehuetenango, Atitlan, San Marcos and Nuevo Oriente. Each region has its own characteristics. As a rule, the coffee has a strong body, full-bodied aromas, spicy, floral, smoky tones and a balanced acidity.

Altitude: 1200-1700 m.a.s.l. in Huehuetenango even up to 2000 m.a.s.l.

>>> Coffee from Guatemala

HONDURAS

Honduras contributes 4% of global production with an annual production of 7 million coffee bags in 2019. The potential for good quality would exist in the country. However, the coffee industry is suffering from the political situation, coffee crisis and weather disasters such as hurricanes. In Honduras, "SHG" (strictly high-grown) is used for the highest quality grade. This coffee is grown at an altitude of up to 2000 metres. The best-known varieties are called Yoija and Marcala.

Altitude: 1100-1650 m.a.s.l.

>>> Coffee from  Honduras

JAMAICA

Many types of coffee are planted on the Caribbean island, several of very high quality. The famous "Blue Mountain" is known even by laymen. This coffee is one of the best, most expensive and exclusive varieties in the world. A coffee with a strong body, light acids and tobacco notes. For a long time, it was considered by connoisseurs to be the benchmark for coffee par excellence. This variety is grown on the mountain slopes of the Blue Mountains in the centre of the island. On a very small area of only 6'000 hectares. Around 90% of the coveted Blue Mountain production is exported to Japan. The rest of the world is left behind.

Altitude: 1000-1700 m.a.s.l.

>>> Coffee from Jamaica

NICARAGUA

Most of Nicaragua's coffee comes from central, mountainous regions at 600-1500 m.a.s.l. The coffee typically shows floral and bright, acidic notes. The nutrient-rich, volcanic soils and humid climate make the Matagalpa and Jinotega regions the best areas for growing coffee in Nicaragua. The coffee industry employs more than 45,000 families, with additional coffee pickers hired on the plantations between May and December. The country has suffered from frequent hurricanes and droughts in the past. Despite these crises, the coffee farmers did not give up. The increased interest of the US specialty coffee industry in coffee from Nicaragua was followed by Fair Trade initiatives, which brought important improvements for the coffee cooperatives.

Altitude: 600-1600 m.a.s.l.

>>> Coffee from Nicaragua

COLOMBIA

Colombia is one of the best known countries for growing coffee. As expected for South America, Colombian coffees are balanced and known for their sweetness and distinct flavours. Colombia grows predominantly Arabica and wet (washed) processing is the norm. The proximity to the equator, the high mountain ranges and the water from the Andes create favourable climatic conditions for coffee growing in Colombia. The coffee industry creates around 800,000 jobs in the country and is a correspondingly important economic sector. The most important cultivation areas are Medellin, Armenia and Manizales, also known by the abbreviation "MAM". The quality grades in Colombia are Excelso, Supremo and UGQ (Unusual Good Quality).

Altitude: 1200-2000 m.a.s.l.

>>> Coffee from Colombia

BRAZIL

Brazil is traditionally the world's largest coffee producer. About 40% of the harvest is consumed by the Brazilians themselves. With a share of more than 30% of world production, Brazilian coffee influences our expectations the typical taste and smell of coffee. The characteristic nutty, chocolaty aromas and heavy body are what many consumers generally understand by coffee. The most important growing areas are Parana, Espirito Santo, Bahia and Sao Paolo and Minas Gerais. The latter area contributes to more than half of Brazil's production. It is also the most important region for Specialty Coffee. Coffee quality in the country varies greatly. In some cases, huge picking machines are used on flat, large harvest fields. On the other hand, specialty coffees can be found in many regions. Competitions such as the "Cup of Excellence", which rewards coffee farmers for good quality, have contributed to an increase in quality.

Altitude: 400-1600 m.a.s.l.

>>> Coffee from Brazil

PERU

Peru is one of the largest coffee producers in the world. The country is at the very top of the list of organic Fairtrade coffee producers. Even the areas that are not officially certified organic are usually cultivated in a similar way. Most of the cultivation is done by small farms. The most important regions for cultivation are Chanchamayo, Cuzco, Norte and Puno.Peru is one of the largest coffee producers in the world. Peru is one of the largest coffee producers in the world, and the country is one of the top organic Fairtrade coffee producers. Even the areas that are not officially certified organic are usually cultivated in a similar way. Most of the cultivation is done by small farms. The most important regions for cultivation are Chanchamayo, Cuzco, Norte and Puno.

>>> Coffee from Peru

ETHIOPIA

Ethiopia is considered the country of origin of coffee. Today, the coffee industry employs around 15 million people and is thus an important economic sector. The country is Africa's main exporter of Arabica coffee. Coffee production is largely in the hands of small farmers. Because they cannot afford fertilisers or expensive equipment, the harvested beans are pure and organic. Ethiopian coffee is prized for its light body, variety of flavours and balanced acidity. the quality of the coffee is determined, among other things, by the altitude at which it is grown. The rainforest around Bonga has the best conditions for this. The coffee thrives particularly well at altitudes of 900 to 1800 metres. In addition, the shade of the surrounding trees ensures that the fruits ripen more slowly. As a result, the beans are larger and have a more intense flavour. Other important growing areas are Harrar, Yirgacheffe, Djimmah or Sidamo.

Altitude: 1500-2200 m.a.s.l.

>>> Coffee from Ethiopia

KENYA

In Kenya, coffee is grown at altitudes of 1500-2100 metres above sea level. The 700,000 or so producers carry out all the steps from harvesting to drying, processing and sorting by hand. The climatic conditions in Kenya allow two harvests per year; one from April to June and the next from October to December. The coffee is characterised by its concise but balanced, citrus-like acids. The aromas are reminiscent of dark berries and these qualities make the coffee one of the best in the world. The coffee is classified according to bean size, shape and quality. While AA, AB and C describe the size, the abbreviation PB stands for "peaberry", which describes a rarity. Instead of a flat double bean, there is a single round bean in the cherry. These beans are specially selected in Kenya and sold separately. The most important growing areas are at Mount Kenya and Mount Elgon.

Altitude: 1500-2100 m.a.s.l.

>>> Coffee from Kenya

UGANDA

In Uganda, predominantly Robusta species are cultivated. In the last ten years, however, the cultivation of high-quality Arabicas has experienced a steep rise. The nutrient-rich, volcanic soils and the rainy climate offer the best conditions for coffee cultivation. In some regions of the country, two harvests per year are possible. The three most important regions for Arabica cultivation are Mount Elgon, West Nile and Mount Ruwensori. The taste profiles and production methods vary in the three regions. In the Mount Elgon region on the eastern border with Kenya, the coffee is usually wet-processed (washed). Organic cultivation is the norm, with increasing use of fertilisers. The typical flavours for coffees from this region taste sweet and citrusy with notes of figs and sultanas. In the West Nile region, coffee is grown at an altitude of 1300-1600 m.a.s.l., wet-processed and tastes of citrus. On the slopes of Mount Ruwensori, coffee is grown at 1600-2300 m.a.s.l.. The volcanic, nitrogen-rich soils are an excellent terroir for coffee. In contrast to the other two regions, dry processing (natural) dominates here.

Altitude: 1300-2300 m.a.s.l.

>>> Coffee from Uganda

VIETNAM

Coffee cultivation in Vietnam has been shaped by war. Originally, Arabica species were grown in the country around Tonkin, brought to Vietnam in the 19th century by French missionaries from Java and La Réunion. After the Vietnam War, the government massively promoted coffee cultivation and large Robusta plantations were established. Today, Vietnam is the world's second largest coffee producer with a production volume of 31.2 million 60kg bags in 2019. Coffee exports in Vietnam even exceed those of rice. The industry creates more than one million jobs in the country.

>>> Coffee from Vietnam

INDIA

Coffee has been grown in India since the 16th century. In the economically hard times of the 1930s, chicory was added to coffee. Only since the liberalisation of the market in the 1990s has coffee in India gained in quality and quantity. The most important growing areas are Karnataka, Tellichery, Malabar in Kerala and Nilgris in Tamil Nadu. Good qualities are labelled as "Indian Plantation AA". A speciality is the "Indian Monsooned Malabar AA", kurs "IMM" with the quality designations "Monsoond Malabar AA" or "Monsooned Basanically". Monsooning is a special processing method. After harvesting, the coffee beans are exposed to the monsoon winds and humidity. The result is a slight yellow tinge in the beans and a particularly soft coffee. Some of the best Robustas also come from India. These are the "Robusta Parchment" or "Monsoond Robusta" coffees. The flavour profile of Indian coffee is typically bittersweet and without acids. The coffee is suitable for espressos because of its full, dense body and beautiful crema.

>>> Coffee from India

INDONESIA

In the 18th century, Dutchmen brought the first coffee plants to Indonesia. In 1877, most of the Arabica plants fell victim to coffee rust and were replaced by Robusta plants from Africa. Since then, the hardier species has dominated in Indonesia. Arabica plants now account for only ten percent of cultivation. Java, Sumatra, Flores and Sulawesi are the most important cultivation areas in Indonesia. A typical coffee from Indonesia is spicy, strong, with little acidity and slightly woody notes. A well-known blend of beans from Java and Yemen is called "Mocha Java". Coffee from Sumatra usually has a much stronger body than the other coffees from Indonesia. Well-known growing areas on the island of Sulawesi are Kalossi, Toraja and Rantepao. In Indonesia, a process similar to Indian monsooning is used. The coffee then bears the attributes "aged", "go-down" or "passage". For marketing purposes, names such as "Old Government", "Old Java" or "Old Brown" are used. Not to be forgotten is the famous "Kopi Luwak". Probably the most exclusive coffee in the world, it is also known as cat coffee. The ripe coffee cherries are eaten and digested by the spotted musang. The coffee ferments naturally in the stomach and intestines of the marten-like tree dweller from the creeping cat family. The result is a very rich but mild coffee that is traded at very high prices.

>>> Coffee from Indonesia

HAWAII

In Hawaii, Kona coffee is best known. Coffee is grown under optimal climatic conditions on the slopes of the Mauna Loa volcano. Full flavour, a little nutty, hardly any acidity, strong body and light cinnamon notes in the finish characterise this exclusive coffee. Since some fraud cases a few years ago, there is a certification for “Hawai’i Konaâ€. But coffee is not only grown on the main island. Large plantations are also on Maui, Molokai, Oahu and Kauai. Despite the short distance between the islands, the microclimate varies greatly in some places and is reflected in the characteristics of the coffees.

>>> Coffee from Hawaii

AUSTRALIA

Coffee is grown in the east of the continent in Queensland and New South Wales. The best known plantations in Australia are "Skybury" and "Mountain Top". While the beginning for Australian coffees in the speciality shops was difficult, today they are appreciated for their pleasant acidity, nice body and slightly earthy notes.

>>> Coffee from Australia

PAPUA NEW GUINEA

Papua New Guinea has long been overshadowed in coffee production by its neighbour Indonesia. However, between the year 2015 and 2016, the market has grown by 65%. Compared to Indonesia, production is still about ten times smaller, with 1.6 million 60 kg bags in 2016. However, the industry provides an income for 400,000 households. Many cultivation areas are located deep in the forest and are difficult to manage. It is therefore often small farms that undergo this effort. Arabica plants grow at an altitude of 1500 to 1800 m.a.s.l., while Robusta plants are also grown in valleys. 90% of coffee production is in the eastern and western highlands and the provinces of Jiwaka, Morobe, and Simbu. Cultivation is almost exclusively organic. Transporting pesticides to the remote growing areas is simply too costly. However, only a small part is certified as organic. Wet processing (washed) is the norm. In contrast to the corresponding processing in Latin America, the pulped beans are fermented in their own mucilage in dry wooden boxes for 24-36 hours. This gives the coffee a sweet, fruity aroma. The coffees are generally very balanced, with few acids, and have a wide spectrum of aromas with an emphasis on floral and citrus notes.

Altitude: 1500-1800 m.a.s.l. (Arabica. Robusta also lower)

>>> Coffee from Papua New Guinea