Discover coffee around the world, along the equator

The coffee-growing countries

The climatic conditions for coffee cultivation are ideal all over the world in the subtropical zones. The area under coffee cultivation worldwide is over 10 million hectares, spread over around 80 countries. Around 50 of these are of international importance.

Most coffee is grown in South and Central America, with this region accounting for around 40% of the total area. It is followed by Africa, Asia and Oceania. In this overview, we describe the most important coffee-growing countries.

Where is how much coffee grown?

The volume of coffee production is measured in 60-kilogram bags. Global production fluctuates depending on the harvest yield; between 2018 and 2023, around 170 million bags of coffee were produced.

Arabica and Robusta beans account for almost 99% of coffee production. In most countries, cultivation is concentrated on one of the two varieties. Where suitable cultivation areas and altitudes are available, both are also grown.

• Arabica: Approx. 100-110 million bags (around 60-65% of total production)
• Robusta: Approx. 60-70 million bags (around 35-40% of total production)

The largest coffee-growing countries

Coffee production is spread worldwide around the equatorial belt, but certain countries dominate the market. Here is a brief overview of the 10 most important coffee-growing countries and their production volumes:

1. Brazil

• Million bags: 60-70 million bags
• Main varieties: Arabica and Robusta
• Specialities: Brazil is the largest coffee producer in the world. Around a third of the world's coffee comes from Brazil, the majority of which is Arabica coffee. The main coffee-growing regions are in the states of Minas Gerais, São Paulo and Paraná.
• Share of global production: around 35-40%

2. Vietnam

• Production: 25-30 million bags
• Main variety: Robusta
• Specialities: Vietnam is the second largest coffee producer in the world and the largest producer of Robusta coffee. Coffee cultivation is mainly concentrated in the country's central highlands.
• Share of global production: Around 15-17%

3. Colombia

• Production: 13-14 million bags
• Main variety: Arabica
• Specialities: Colombia is known for its high-quality Arabica coffee. The country is located in the so-called "coffee belt" and benefits from ideal growing conditions such as altitude and a tropical climate.
• Share of global production: Around 8-9%

4. Indonesia

• Production: 10-12 million bags
• Main varieties: Arabica and Robusta
• Specialities: Indonesia is particularly known for its speciality coffee varieties such as Sumatra, Sulawesi and Java. Robusta accounts for a significant proportion of production.
• Share of global production: Around 6-7%

5. Honduras

• Production: 6-7 million bags
• Main variety: Arabica
• Specialities: In recent years, Honduras has developed into one of the largest coffee producers in Central America. Coffee cultivation is an important part of the Honduran economy.
• Share of global production: Around 4%

6. Ethiopia

• Production: 6-7 million bags
• Main variety: Arabica
• Special features: Ethiopia is considered the country of origin of coffee. Coffee is mainly grown here in smallholder structures and there is a wide variety of regional varieties.
• Share of global production: Around 4%

7. Peru

• Production: 4-5 million bags
• Main variety: Arabica
• Specialities: Peru is known for its organic coffees. It is often grown at high altitudes, which makes the coffee particularly aromatic.
• Share of global production: Around 2-3%

8. India

• Production: 4-5 million bags
• Main varieties: Arabica and Robusta
• Specialities: India produces both Arabica and Robusta coffee, with most of the Robusta being used for the domestic market and for export. Some of the coffee is grown in the shade, which promotes biodiversity.
• Share of global production: around 2-3%

9. Uganda

• Production: 4-5 million bags
• Main variety: Robusta
• Specialities: Uganda is the largest producer of Robusta coffee in Africa. Coffee cultivation is an important source of income for many Ugandans .
• Share of global production: Around 2-3%

10. Mexico

• Production: 4-5 million bags
• Main variety: Arabica
• Specialities: Mexico is particularly known for its mild, often organically grown coffee. Most of the coffee is produced in the southern states such as Chiapas and Oaxaca. This list shows the countries with the largest production volumes, with Brazil and Vietnam taking the leading positions. However, production can fluctuate from year to year due to climatic conditions, market factors and political developments.
• Share of global production: around 2-3%

These figures provide a rough overview of global coffee production. Production varies depending on climatic conditions, pests and other agricultural challenges.

The production of Arabica and Robusta coffee is also important, as the two varieties have different growing conditions and market requirements.

Coffee cultivation in Central America

Roughly speaking, coffees from Central America can be described as balanced. All the elements harmonise: good body, pleasant acidity and fruity notes.

COSTA RICA

Coffees from Costa Rica are among the best in the world. The industry is correspondingly important for the country, with around 12% of the population working in it. The plantations are located at altitudes between 1200 and 1800 metres above sea level.

The most important growing areas are located in the centre of the country around the capital San José: Tarrazú, Heredia, Tres Rios and Poás. Only Arabica is grown in Costa Rica; Robusta plants are prohibited.

The beans are wet-processed (washed). "SHB" (strictly hard bean) is the highest quality grade; these beans grow at an altitude of over 1500 metres. Coffees from Costa Rica are characterised by fine, floral acidity, a medium to strong body and a smooth finish.

GUATEMALA

Coffee from Guatemala accounts for around 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 grow in the highlands, mainly "Typica" and "Bourbon", both Arabica varieties that are cultivated in the shade. "SHB" is the seal of approval for the highest quality grade.

In Guatemala, various regions with similar microclimates have been classified - similar to wine. The most important growing areas are Antigua, Fraijanes, Cobán, Huehuetenango, Atitlan, San Marcos and Nuevo Oriente - each region with its own characteristics. Typically, the coffees have a strong body, full flavours and spicy, floral and smoky notes with balanced acidity.

HONDURAS

in 2019, Honduras contributed around 4 % of global coffee production with 7 million bags. The potential for high quality is there.

However, the coffee industry is suffering from political instability, the coffee crisis and natural disasters such as hurricanes. In Honduras, "SHG" (strictly high-grown) stands for the highest quality grade. This coffee grows at altitudes of up to 2000 metres. The best-known varieties are Yoija and Marcala.

JAMAICA

Many coffee varieties are grown on the Caribbean island, several of which are of very high quality. The famous "Blue Mountain" is known even among laymen.

This coffee is one of the best, most expensive and most exclusive in the world. It is characterised by its strong body, light acidity and tobacco notes. For a long time, it was regarded by connoisseurs as the benchmark for coffee. It is grown on the slopes of the Blue Mountains in the centre of the island, on a very small area of just 6,000 hectares. Around 90 % of the coveted Blue Mountain production goes to Japan. The rest of the world has to make do with the remaining share.

NICARAGUA

The majority of Nicaraguan coffee comes from the central, mountainous regions at an altitude of 600-1500 metres. Floral, light-coloured and acidic notes are typical.

The nutrient-rich volcanic soils and humid climate make the Matagalpa and Jinotega regions the best coffee-growing areas in Nicaragua. The coffee industry employs over 45,000 families, with additional pickers being employed between May and December. The country has often suffered from hurricanes and droughts in the past. Despite these crises, the coffee farmers did not give up. The increased interest of the US speciality coffee industry in Nicaraguan coffee brought with it fair trade initiatives that brought about important improvements for the cooperatives.

Coffee cultivation in South America

Coffees from South America generally correspond to the European idea of a classic coffee: mild acids and a clear flavour; typical aromas of chocolate, nuts and caramel.

COLOMBIA

Colombia is one of the best-known coffee countries. As is typical for South America, Colombian coffees are balanced and known for their sweetness and distinct flavours.

In Colombia, mainly Arabica is grown and wet processing (washed) is the standard. The proximity to the equator, the high mountain ranges and the water from the Andes create ideal conditions for coffee cultivation. The coffee industry provides around 800,000 jobs in the country and is therefore an important economic sector. The most important coffee-growing regions are Medellín, Armenia and Manizales, also known by the abbreviation "MAM". The quality grades in Colombia are Excelso, Supremo and UGQ (Unusual Good Quality).

BRAZIL

Brazil is traditionally the world's largest coffee producer. Around 40 % of the harvest is consumed in the country itself. With a share of more than 30 % of global production, Brazilian coffee characterises our perception of the typical taste and aroma of coffee.

The characteristic nutty, chocolaty flavours and heavy body correspond to what many consumers generally associate with coffee. The most important coffee-growing regions are Paraná, Espírito Santo, Bahia, São Paulo and Minas Gerais. The latter accounts for more than half of Brazil's production and is also the most important region for speciality coffee. The quality of coffee in the country varies greatly: in some cases, huge harvesting machines are used on large, flat plantations, while other regions produce high-quality speciality coffees. Competitions such as the "Cup of Excellence" have made a significant contribution to improving quality, as they reward coffee farmers for outstanding products.

PERU

Peru is one of the largest coffee producers in the world. The country is at the forefront of organic and Fairtrade coffee production.

Even areas that are not officially certified organic are usually farmed in a similar way. The majority of cultivation is carried out by small farms. The most important coffee-growing regions include Chanchamayo, Cuzco, Norte and Puno. Peru is one of the world's largest coffee producers and leads the way in organic and Fairtrade coffees. Non-certified areas are also generally cultivated according to similar standards. The majority of production comes from small farmers. The most important growing areas are Chanchamayo, Cuzco, Norte and Puno.

Coffee cultivation in Africa

African coffees are particularly popular because of their acidity and fruity notes.

ETHIOPIA

Ethiopia is considered the country of origin of coffee. Today, the coffee industry employs around 15 million people, making it a key economic sector.

The country is the most important exporter of Arabica coffee in Africa. Production is largely in the hands of small farmers. As they cannot afford fertilisers or expensive machinery, the harvested beans are naturally pure and organic. Ethiopian coffee is appreciated for its light body, variety of flavours and balanced acidity. The quality depends heavily on the growing altitude, with the rainforest around Bonga offering the best conditions. Coffee thrives particularly well here at altitudes of 900 to 1800 metres. The shade of surrounding trees also slows down the ripening process, so that the beans are larger and have a more intense flavour. Other important coffee-growing regions are Harrar, Yirgacheffe, Djimmah and Sidamo.

KENYA

In Kenya, coffee is grown at altitudes of 1500-2100 metres above sea level. Around 700,000 producers carry out all work steps - from harvesting to drying, processing and sorting - by hand.

The climate in Kenya allows for two harvests per year: one from April to June and another from October to December. The coffee is known for its pronounced but balanced, citrus-like acidity.

The flavours are often reminiscent of dark berries, and these characteristics make Kenyan coffee one of the best in the world. Classification is based on bean size, shape and quality: AA, AB and C denote size, while PB stands for "peaberry" - a rarity in which only a single round bean forms in the cherry instead of the usual flat double bean. These beans are specially selected and sold separately. The most important cultivation areas are on Mount Kenya and Mount Elgon.

UGANDA

Robusta dominates in Uganda, although the cultivation of high-quality Arabicas has increased significantly in the last ten years.

The nutrient-rich volcanic soils and the rainy climate offer excellent conditions for coffee cultivation. In some regions, two harvests per year are even possible. The three most important Arabica growing regions are Mount Elgon, West Nile and the Rwenzori Mountains. Each region has its own flavour profiles and processing methods. Around Mount Elgon on the eastern border with Kenya, coffee is mostly wet-processed (washed). Organic cultivation is the norm, although fertilisers are increasingly being used.

Coffees from this region typically taste sweet and citrusy with notes of figs and sultanas. In the West Nile region, coffee is grown at an altitude of 1300-1600 metres, is wet-processed and has citrus notes. On the slopes of the Rwenzori Mountains, coffee grows at 1600-2300 metres. The volcanic, nitrogen-rich soils provide an excellent terroir. In contrast to the other two regions, dry processing (natural) dominates here.

Coffee cultivation in Asia

A huge continent with a wide variety of coffees. From the earthy, smoky flavours of Indonesia to the predominantly Robusta beans of Vietnam, Asia has a lot to offer.

VIETNAM

Coffee cultivation in Vietnam is strongly characterised by the war period. Originally, Arabica varieties were cultivated around Tonkin, which were introduced by French missionaries from Java and La Réunion in the 19th century.

After the Vietnam War, the government massively promoted coffee cultivation and established large Robusta plantations. Today, Vietnam is the second largest coffee producer in the world, with a production volume of 31.2 million 60 kg bags in 2019. Coffee exports even exceed those of rice. The industry secures more than one million jobs in the country.

INDIA

Coffee has been grown in India since the 16th century. During the economically difficult times in the 1930s, chicory was added to the coffee. Only since market liberalisation in the 1990s has the quality and quantity of Indian coffee increased significantly.

The most important coffee-growing regions are Karnataka, Tellichery, Malabar in Kerala and Nilgiris in Tamil Nadu. High-quality coffees are labelled "Indian Plantation AA". A speciality is the "Indian Monsooned Malabar AA", or "IMM" for short, with quality designations such as "Monsooned Malabar AA" or "Monsooned Basanically". Monsooning is a special post-harvest processing method in which the beans are exposed to the monsoon winds and high humidity. The result is slightly yellow-coloured beans and a particularly soft coffee.

Some of the best Robustas also come from India, including "Robusta Parchment" or "Monsooned Robusta". The flavour profile of Indian coffees is typically bittersweet and low in acidity. Thanks to their full, dense body and beautiful crema, they are particularly suitable for espresso.

INDONESIA

The Dutch brought the first coffee plants to Indonesia in the 18th century. In 1877, most of the Arabica plants were destroyed by coffee rust and replaced by Robusta plants from Africa.

Since then, the more resistant variety has dominated in Indonesia. Today, Arabica only accounts for around ten per cent of cultivation. The most important growing areas are Java, Sumatra, Flores and Sulawesi. A typical Indonesian coffee is spicy, strong, low in acidity and has slightly woody notes. A well-known blend of beans from Java and Yemen is "Mocha Java". Coffee from Sumatra generally has a much stronger body than other Indonesian coffees. On Sulawesi, the best-known growing areas are Kalossi, Toraja and Rantepao.

A process similar to Indian monsooning is also used in Indonesia. The coffee is then labelled "aged", "go-down" or "passage". Names such as "Old Government", "Old Java" or "Old Brown" are used for marketing purposes. Not to be forgotten is the famous "Kopi Luwak", probably the most exclusive coffee in the world, also known as cat coffee. The ripe coffee cherries are eaten and digested by the spotted musang. The beans ferment naturally in the stomach and intestines of the marten-like tree dweller from the cat family. The result is a very full-bodied yet mild coffee that is traded at extremely high prices.

Coffee cultivation in Oceania

Coffee is also grown on the Pacific islands to the north and east of Australia. Its quality and characteristics vary with the climatic conditions.

HAWAII

In Hawaii, coffee from Kona is particularly famous. Coffee is grown on the slopes of the Mauna Loa volcano under ideal climatic conditions.

This exclusive coffee is characterised by its full flavour, slightly nutty, low acidity, strong body and fine cinnamon notes on the finish. Following several cases of fraud a few years ago, certification was introduced for "Hawai'i Kona". However, coffee is not only grown on the main island. Large plantations can also be found on Maui, Molokai, Oahu and Kauai. Despite the short distances between the islands, the microclimates differ considerably in some cases, which is reflected in the characteristics of the coffees.

Coffee cultivation in Australia

Coffee is also grown on the Pacific islands to the north and east of Australia. Its quality and characteristics vary with the climatic conditions.

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 it was a difficult start for Australian coffee in speciality shops, the beans are now appreciated for their pleasant acidity, good body and slightly earthy notes.

PAPUA NEW GUINEA

For a long time, coffee cultivation in Papua New Guinea was overshadowed by its neighbour Indonesia. However, the market grew by 65% between 2015 and 2016.

Compared to Indonesia, production is still around ten times smaller at 1.6 million 60 kg bags in 2016. Nevertheless, the sector provides an income for 400,000 households. Many cultivation areas are located deep in the forest and are difficult to cultivate. It is therefore often small farms that take on this work. Arabica plants grow at altitudes between 1500 and 1800 metres above sea level, while Robusta is also grown in valleys.

90% of coffee production comes from the Eastern and Western Highlands and the provinces of Jiwaka, Morobe and Simbu. Cultivation is almost exclusively organic, as the transport of pesticides to the remote growing areas is simply too expensive. However, only a small proportion is officially certified.