Coffee producing countries Coffee varieties Arabica Coffee

Bolivia

Coffee variety: Arabica coffee

Output: 150.000 bags

With snow-capped mountains, vast plateaus and tropical rain forests, Bolivia has ideal conditions for coffee production. More than 90 per cent of the coffee produced in Bolivia is produced in high-temperature and humid climates, with elevations of 500 to 1600 metres above sea level in the tropics of La Paz. Other important production areas are Cochabamba, Santa Cruz and Tariha provinces, where coffee is rich in fruit flavor.

Brazil

Type of coffee: Arabian, robastian coffee

Output: 35.000.000 bags

The mountains of south-central Brazil are covered with vast plantations of millions of trees. Brazil is extremely important to the commercial coffee industry and is a giant in every way. Although none of the coffee produced in Brazil is close to the best in the world, Brazil's coffee industry focuses on producing "low-cost" coffee: cheap, delicious, but hardly outstanding.

Bourbon Santos: also known as Santos, is the market name for a high-quality coffee from Brazil, usually shipped from the port of Santos and usually grown in the state of Sao Paulo or Minas Gerais. The word bourbon Santos is sometimes used to refer to any high-quality Santos coffee, but it is more appropriate to describe the bourbon variety of Arabica coffee, which produces a fruity flavor and has a more sour taste than other Brazilian varieties.

Leo. A type of Brazilian dry craft coffee characterized by medicinal flavor and iodine-like flavor caused by microbial invasion during the drying process. The word Leo is used to describe any coffee with a similar flavor. The flavor is regarded as a defect by North American buyers and pursued by buyers in the Balkans and Middle East countries.

Burundi

Type of coffee: Arabian, robastian coffee

Output: 500.000 bags

The tropical climate in Burundi is very beneficial to the growth of Arabica coffee. The mountains separate the two major rivers to form an ideal environment for growing Arabian light coffee. Grown nationwide from 1250 to 2000 meters above sea level, Burundian coffee is classified as a variety of East African quality light Arabica coffee. Special coffee is bought and sold on the market under the brand of Ngoma Drum.

Cameroon

Coffee type: Arabica coffee, Robasta coffee

Output: 1.000.000 bags

Rich volcanic soil, high altitude, moderate rainfall-all of which make Cameroon an ideal place to grow good coffee. Most Cameroonian coffee is grown by small landowners on plots of land ranging from 2 to 10 hectares, and almost all coffee is grown on compound crop farms. Cameroon coffee has a mellow, earthy, chocolate-flavored outline and a plump finish with hints of red berries.

Central African Republic

Coffee type: robastian coffee

Output: 100.000 bags

The Central African Republic produces only a small amount of top robastian coffee, which is mainly exported to France and Italy for steaming.

Espresso brewed under steam pressure.

Colombia

Coffee type: Arabica coffee

Output: 11.000.000 bags

The Andean system divides Colombia from north to south into three parts, northern, central and southern. The central and eastern Andes produce the best coffee. First-rate Colombian coffee is processed by small producers through a wet process and is collected, crushed and exported by the Colombian Coffee Alliance. These coffees are sold by grade (best and highest) rather than by market name or region, and they can range from excellent, first-class, mildly fruity Latin American coffee to ordinary, fermented fruity coffee. Coffee comes from some estates and cooperatives as well as from private crushing, which is then bought and sold according to region and plant subspecies (bourbon is the best). The most famous Colombian coffee is currently being produced in the southern Colombian state of Pasto. Mixed Medellin, Armenian and Manisales Colombian coffee is often bought and sold as MAMs.

Bogota: the market name for coffee in the area around the capital of Colombia.

Bucamanga: coffee named after the town is a kind of soft bean coffee with some of the characteristics of Sumatran coffee: high viscosity, low acidity and rich flavor.

Kukuta:. The market name for coffee production in northeastern Colombia, but is often shipped on Lake Maracaibo in Venezuela.

Super premium coffee: a grade of Colombian coffee, mixed with the best or highest, and the second best or excellent grade.

Extra coffee: the second best grade of Colombian coffee.

Narinho: the department that produces specific specialty coffee in southern Colombia.

Selected coffee: the highest grade of Colombian coffee.

Congo

Coffee type: Arabica coffee, Robusta coffee

Output: 600.000 bags

Congolese coffee has a mellow, soil flavor profile, similar to Cameroon coffee. Mainly exported to France.

Costa Rica

Coffee type: Arabica coffee

Output: 2.000.000 bags

The best Costa Rican coffee shows mellow and clean, strong acidity as if they become the most famous Central American coffee. Costa Rican coffee was originally grown in the countryside around the capital San Jose. The four most famous kinds of coffee are San Marks, Sanshui River, Horydia and Alajuela.

Altitude may be a more important reason for affecting the flavor of coffee. Unlike many coffees in the world, Costa Rican coffee is generally classified according to the estates or farms (plantations) where the coffee is grown, or according to the cooperatives or processing plants where the coffee is processed. This information is available to both bakers and importers, but rarely reaches consumers except in well-known producing areas such as Lingshuang or Raminita.

Castro. A better market name for Costa Rican coffee.

Heredia. The market name of a famous Costa Rican coffee.

Raminita, Laminita Farm. The advertised estate in the Tarrazu region of Costa Rica produces excellent and carefully refined coffee.

St. Marks. A better market name for Costa Rican coffee.

Sanshui River. The market name of a famous Costa Rican coffee.

Cuba

Coffee type: Arabica coffee

Output: 275.000 bags

Cuba produces a typical Caribbean coffee that grows mainly at low elevations adjacent to the Dominican Republic and has a similar flavor.

dominican republic

Coffee type: Arabica coffee

Output: 500.000 bags

Dominican coffee, which grows at high altitude, is a kind of sour coffee with the characteristics of first-class Caribbean coffee. Dominican coffee grown at lower elevations is lighter and less sour.

Barney. The market name for a good, low-acid Dominican Republic coffee.

Baraona. The market name of coffee from the southwest of the Dominican Republic is considered to be the best coffee in the Dominican Republic.

Qibao. The market name for a good, generally low-acid Dominican Republic coffee.

Oko. A market name for the more famous Dominican Republic coffee.

Ecuador

Coffee type: Arabica coffee, Robusta coffee

Output: 700.000 bags

Ecuadorian coffee is medium-sized, relatively sour, with a direct typical Central and South American coffee flavor.

El Salvador

Coffee type: Arabica coffee

Output: 1.300.000 bags

Salvadoran coffee has a milder, less sour classic Chinese-American flavor outline. The best high-altitude Salvadoran coffee is obtained from bourbon and Parkmora coffee trees. This kind of coffee is fragrant, complex, lively and delightfully mild.

Strict high altitude growth: the highest grade of Salvadoran coffee.

Ethiopia

Coffee type: Arabica coffee

Output: 4.500.000 bags

Ethiopian coffee is a very complex kind of coffee. The best of this kind of coffee is dry processed coffee (Haladou), which has medium viscosity and strong acidity, and has a coarse, fruity and alcoholic quality. The best washed Ethiopian coffee (Yega Schiffe, Cedamo) is low in viscosity but exposes complex floral or citrus symbols.

Jinma Jima, Jima, Jima. Washed Golden Magima can be an excellent low-sour coffee. Dry processed coffee is a less coffee, they often show wild or medicinal characteristics, they are not often traded as special coffee.

Jinbi. A wet processed coffee from western Ethiopia.

Li Malim. . A market name for a famous fragrant, floral and fruity wet processed coffee from south-central Ethiopia.

Cedamo, wash Cedamo. A famous market name for low to medium viscosity wet processed coffee with floral or fruity flavors from southern Ethiopia.

Yega snow coffee. The market name for one of Ethiopia's most famous washed coffee, famous for its acidity and elegant, complex flavors like fruit or flowers.

Guatemala

Coffee type: Arabica coffee, Robusta coffee

Output: 3.700.000 bags

The best Guatemalan coffee has a very obvious spicy or smoky smell that distinguishes them from other coffees. They have a high acidity, and the fragrance or tobacco taste as a distortion of sour taste, the best Guatemalan coffee is medium or high viscosity and rich flavor. Strict hard beans rate coffee from the central highlands (Antigua, Artiland) showing rich spiciness or flower acidity and excellent shape. Coffee from the mountains is easily affected by the climate of either the Pacific (California State) or the Caribbean (Guatemala), showing less acidity and more fruity. Famous Guatemalan estates include San Miguel, Capitillo, San Sebastian, and Ross Volcanos.

Antigua. The market name for one of the most famous Guatemalan coffee grown in the valleys around Antigua, the old capital of Guatemala.

Cobb á n. The market name of a famous coffee grown at high altitudes in north-central Guatemala.

Guatemala. A better Guatemalan coffee.

Guinea

Coffee type: Arabica coffee

Output: 4.500.000 bags

Haiti

Coffee type: Arabica coffee

Output: 370.000 bags

The best Haitian coffee is low acid, medium viscosity, and has a delightfully mild and rich flavor. Haiti's abundant rainfall and deep volcanic soil combined with low-altitude cultivation make Haitian coffee uniquely mellow and sweet.

Grow in extreme highlands. The highest grade of Haitian coffee.

Honduras

Coffee type: Arabica coffee

Output: 3.000.000 bags

Honduran coffee is processed by wet process and is mainly used as cheap blended coffee. Some excellent coffees are also grown here, but they are usually mixed before they are exported.

India

Coffee type: Arabica coffee, Robusta coffee

Output: 4.600.000 bags

Indian coffee is produced in southern India. The biggest advantage is that coffee is dark, with moderate viscosity and acidity and special attractive nuances, while the biggest disadvantage is that it is less irritating. Coffee from Shevaroysand Newgillis generally shows higher acidity than coffee from other parts of southern India.

Regain coffee (Malaba in the rainy season). A typical dry-processed single-origin coffee from southern India, vulnerable to monsoons in open warehouses to increase viscosity and reduce acidity.

Incense, Indian incense. The market name of a special high-quality wet process for Indian coffee grown in southern India.

Indonesia

Coffee type: Arabica coffee, Robusta coffee

Output: 6.700.000 bags

Indonesian coffee is very diverse in quality and is always named after the island's origin, such as Sumatra, Sulawesi, Java or Timor. The advantage is that most coffee is characterized by strong, low-key flavor and changing acidity. The disadvantage is that they may show unpleasantly mean or musty shortcomings. Others are rustic, a quality that some coffee lovers like and others hate.

Angola. The market name of Arabica coffee from northern Sumatra.

Sulawesi. The old name of Sulawesi. Most of the coffee comes from the Toraja or Kalosi growing areas in the southeastern highlands. The most famous coffee is famous for its full viscosity, rich flavor, low profile and lively acidity.

The Ka Young Mountains. The market name for coffee exported from large processing centers and factories in Aceh province in northern Sumatra, the wet-processed coffee tends to be clean but usually less than the outline of Sumatran coffee, traditionally processed coffee is similar to coffee in the Mandarin area of Sumatra: it has the advantage of showing strange flavor and low profile as well as lively viscosity.

Carlothy. A growing area in the highlands of southeastern Sulawesi.

Java Arabica coffee, unlike most other Indonesian coffee grown on small farms for initial processing, Java coffee is grown on large farms or plantations, mostly run by the government and processed in modern ways. Most of them show the low-key characteristics of other Indonesian coffee, but usually have more viscosity and acidity. . Old Java, Old Government, or Old Brown are coffee ripe from Java. They mimic the characteristics of the original Java coffee and inadvertently preserve the characteristics of coffee from the fleets to Europe in the 18th and 19th centuries.

Lintong, Mantening Lintong. The most famous market name for coffee on the Indonesian island of Sumatra comes from the Toba Lake area to the north of the island.

Luwak, civet coffee. Coffee from Sumatra, Indonesia, is not famous for its origin, but for its unique processing methods. A mammal called musk deer cat, which eats ripe coffee berries, digests and then excretes seeds, seeds or bean quilts from dry feces, making this coffee one of the most expensive in the world because of its small production.

Sumatra province. A coffee of single origin in Sumatra, Indonesia. Most of the high-quality Sumatran coffee grows near Lake Doba or near Lake Biwa in the province of the Special Administrative region.

Timor. . The single-origin coffee of Timor (east and west) is a classic of the early 20th century.

Toraja. The market name of coffee from southwestern Sulawesi.

Ivory Coast

Coffee type: Robusta coffee

Output: 2.500.000 bags

Ivory Coast is one of the largest coffee producers in Africa. Rich flavor coffee is especially popular among instant coffee producers who value excellent extraction rates.

Jamaica

Coffee type: Arabica coffee

Output: 40.000 bags

Jamaican Blue Mountain Coffee is or used to be a balanced classic coffee with rich flavor, saturated viscosity, smooth and lively acidity. These characteristics and its relatively small supply make it the most famous coffee in the world. Jamaican coffee (Jamaican Highlands) grown in lower areas tends to have low acidity and low viscosity. Other Jamaican coffees are not distinguished.

Jamaican Blue Mountain style, different inventors mix different coffee to get similar to Jamaican Blue Mountain Coffee.

Quality mixed coffee. These blends may not include real Jamaican coffee.

Kenya

Coffee type: Arabica coffee

Output: 1.000.000 bags

Kenyan coffee resonates with its esoteric, alcoholic acidity and complex fruity and berry quality. One of the greatest coffee in the world, Kenyan coffee is probably the most consistent in quality and the most widely consumed, growing in small rural plots and large plantations.

The main planting area extends southward to the slopes of Mount Kenya to the capital Nairobi. There are also smaller coffee-growing areas on the slopes of the Elgon Mountains bordering Uganda.

Madagascar

Coffee type: Arabica coffee, Robusta coffee

Output: 700.000 bags

Madagascar produces coffee in many parts of the island. The famous Kouillou breed produces coffee with a very distinctive flavor and a high price even in France.

Malawi

Coffee type: Arabica coffee

Output: 25.000 bags

Most Malawian coffee grows on large tracts of land and is famous for its soft, round contours.

Mexico

Coffee type: Arabica coffee

Output: 4.200.000 bags

Most of the Mexican coffee comes from southern Mexico, an area that turns eastward. Veracruz produces most of the lowland coffee on the bay in the middle of the mountain, but the coffee is also known as Cottpe, which comes from a city near the mountain and has a good reputation. The other Veracruz coffees are Otura Orizaba and Otura Huatusco. Coffee from the Chiapas region grows in the southeastern corner of Mexico near the Guatemalan border.

Otura. The Spanish word for "high" describes the growth of Spanish coffee in highlands or mountains.

Chiapas. In the coffee-growing province of southern Mexico, the best Chiapas coffee grows in the southeastern corner of Mexico near the Guatemalan border, naming the market after the town of Tapachula. The advantage is that Chiapas coffee shows lively acidity, exquisite flavor, low to medium viscosity, is the most famous Oaxaca and Veracruz Mexican coffee.

Cortez. A famous market name for washed coffee from the northern slopes of the central mountains of Veracruz, Mexico.

Oaxaca. The market name of coffee from the southern Mexican state of Oaxaca.

Primo Lavado (Prime Washed). A coffee grade that includes most Mexican coffee.

Nicaragua

Coffee type: Arabica coffee

Output: 1.400.000 bags

Nicaraguan coffee is excellent but not the most outstanding of the classic Central American coffee styles: medium viscosity, direct acidity and flavor.

Matagalpa. The market name of a famous Nicaraguan coffee

Sinotega. The market name of a famous Nicaraguan coffee

Panama

Coffee type: Arabica coffee

Output: 150.000 bags

The coffee produced in Panama is sweet, bright and balanced, similar to coffee from the three Rivers region of Costa Rica. This wet-processed coffee is often used to mix coffee, but it is best used as a breakfast drink.

Papua New Guinea

Coffee type: Arabica coffee, Robusta coffee

Output: 1.200.000 bags

The most famous New Guinea coffee is produced at a high level of technological development. It is a refined, clean, fragrant and strictly sized coffee with moderate acidity. Other organically grown New Guinea coffee is grown on small farms or is produced by farmers with the most complex coffee by simple techniques.

Peru

Coffee type: Arabica coffee

Output: 2.700.000 bags

The best Peruvian coffee is strong, soft and with proper acidity. .

Cha Cha Mayou, from south-central Peru

Urubamba, from farther south, near Machu Picchu, are the best market names.

The Philippines

Coffee type: Arabica coffee, Robusta coffee

Output: 500.000 bags

Rwanda

Coffee type: Arabica coffee

Output: 500.000 bags

Tanzania

Coffee type: Arabica coffee, Robusta coffee

Output: 750.000 bags

Most Tanzanian coffee grows on the slopes of Mount Kilimanjaro and Meru, near the Kenyan border, and these coffees are called Kilimanjaro Coffee or B. the main town and place of shipment are named (Arusha, Moses). A small amount of Arabica coffee grows in the far south, between Lake Tanganyika and Lake Niassa, and is usually named after the main town called Mbeya, or Pare, the market name.

The best and most typical Tanzanian coffee shows rich flavor and high viscosity, with wine-like acidity, making them very similar to neighboring Kenyan coffee. Others are soft and elegant coffee.

Thailand

Type of coffee: Robusta

Output: 750.000 bags

Togo

Type of coffee: Robusta

Output: 170.000 bags

Togo is a small producer of typical West African style coffee, and the green and white variety is considered to be the best coffee in the country.

Uganda

Coffee type: Arabica coffee, Robusta coffee

Output: 2.700.000 bags

The best Ugandan coffee shows the acidity of the wine and the flavor of the other best East African coffee, but it is not as praised as Kenyan or Zimbabwean coffee because of its generally low viscosity and lack of complex flavor.

Bugishu, Bugisu. The market name of Arabica coffee from the slope of Elgon Mountain is considered to be the best Ugandan coffee.

Venezuela

Coffee type: Arabica coffee

Output: 800.000 bags

The best Venezuelan coffee comes from the western part of the country, bordering Colombia. Coffee from this area is called Maracaibo Bay Coffee because they are usually shipped from here, including a Cucuta coffee that is actually grown in Colombia but shipped in Maracaibo Bay. Coffee from the eastern coastal mountains is generally labeled Caracas, passing through the capital and then shipped at the port of LaGuaila in Caracas.

The most typical Venezuelan coffee, unlike coffee from neighboring Colombia, has a very low acidity. The disadvantage is that they are not alive, and the advantage is that they are sweet and delicate. The best coffee, such as Meridas, has good viscosity and pleasant flavor with rich hints.

Caracas. A kind of coffee from the Caracas region, the general quality ranges from ordinary to excellent.

Lavado Fino Venella's best grade coffee.

Maracaibo. . A grade of coffee that includes many of the most typical coffees of Venneri.

M é rida. The market name of one of the most famous and distinctive Venezuelan coffee, delicate and sweet.

Trujillo. A market name for Maracaibo Bay coffee.

Tachira. A market name for Maracaibo Bay coffee.

Vietnam

Type of coffee: Robusta

Output: 11.000.000 bags

Coffee was first introduced to Vietnam in the mid-19th century, when French missionaries planted Arabian coffee trees from Bourbon Island to around Tokyo Bay. Soon after these trees flourished, the coffee industry also developed rapidly in Vietnam and became one of the largest producers in the world. Today, small plantations in the southern half of Vietnam mainly produce robusta coffee, which has low acidity and proper viscosity and is often used for blending.

Yemen

Coffee type: Arabica coffee

Output: