☕ 20 Types Of Coffees From Around The World
Kinds Of Coffee With Definition And Tasting Notes. Followed by the Top Coffee Producing Regions of the World 🌎
The coffees of the world all vary in tasting characteristics. Each attribute effects the flavor. What makes each coffee taste different depending of elevation, dirt acidity level, roasting techniques and much more...
1. Ethiopian Yirgacheffe Coffee
Volcanica’s Ethiopian Yirgacheffe bean has a lot going for it, but one of the things that really makes it stand out is its origin. Volcanica’s Ethiopian Yirgacheffe bean is sourced from wild, indigenous Ethiopian coffee trees. That’s right, they are the real deal. Grown on the rolling hills of southwestern Ethiopia, Yirgacheffe gourmet coffee is now known as Ethiopia’s Crown and Glory because of its high quality and distinctive flavor. For decades, this Ethiopian coffee has been meticulously hand-sorted and harvested. Each batch is wet processed to improve its acidity and enhance its clean floral notes.
Yirgacheffe is a popular coffee region in southern Ethiopia that is known for its distinctively bright, floral, and fruity beans. This medium roast is sweet yet sophisticated, offering palatable notes of strawberry, pineapple guava, and delicious dark chocolate.
Brewing Volcanica’s Yirgacheffe bean also means that while you’re sipping on your robust and delightfully acidic brew, your home will be filled with floral and earthy cedar fragrances. (https://www.littlecoffeeplace.com/ethiopian-coffee-beans/)
Volcanica’s Ethiopian Yirgacheffe bean has been described as exotic, earthy, and authentic.
2. Ethiopian Harrar Dark Coffee
- Ethiopian Harrar Dark Coffee Heavy-bodied, spicy and fragrant, Ethiopian Harrar coffee is a wild and exotic dry processed (natural) Arabica coffee that is grown on small farms in the Oromia region (formerly Harrar) in southern Ethiopia at elevations between 1,400 meters and 2,000 meters. The province of Harrar, is east of Addis Ababa, the country’s capital.
- Ethiopian Harrar coffee is generally highly rated and known for its winey and fruity, floral-toned acidity – bright in the cup, even intense – and tasting notes describe it with a rich and pungent, heady aroma that is wonderfully reminiscent of blackberries. A good Harrar is bold and edgy with complexity and spice tones that may include cinnamon, cardamom, blueberry jam, apricots, compote, even smoke, and with a lingering finish.
- A dry processed green coffee, a fine Harrar may taste a bit wild and even jammy in comparison to Ethiopian Yirgacheffes coffees which are typically wet-processed and tend to exhibit citrus and floral notes. During the dry processing of the Harrars the tastes of the coffee’s fruit are allowed to impart to the green coffee beans as the fruit dries on the bean. After separating the fruit from the green coffee, the fruit is typically discarded as garbage or fertilizer. New processing methods have become available recently that will process the coffee cherry into Cascara (a tea) or ground into coffee flour, a substitute in baking.
- Growing Altitude: 1,400 – 2000 meters above sea level
Arabica Variety: Caturra, Typica Bourbon
Harvest Period: December – April
Milling Process: Washed, Sun-dried
Aroma: notes of blueberries and apricots
Flavor: complex, wild fruitiness that is unmistakable,
- TYPES OF HARAR BEANSEthiopian Harar coffee beans are typically divided into three categories: Longberry, Shortberry, and Mocha. True to their name, Longberry coffee beans are the largest of the three types. In this same vein, Shortberry coffee beans are smaller than Longberry beans. Mocha coffee beans (or Mocca beans) are famous for their prized ‘peaberry’ beans, which contain one bean per coffee cherry (rather than the usual two beans per cherry), and are known for their complex flavors of chocolate, spices, and citrus. Harar coffee beans are typically dry processed, which means that they dried in the sun, usually while laid out in these layers on tables or patios. They are skillfully sorted and processed almost entirely by hand. The Harar coffee varietal, the local coffee processing style, and the terroir of Harar produce coffee with a distinctive flavor and aroma. This flavor is often described as fruity and winey with a mocha note, medium acidity, and a full body. When used to make espresso, Ethiopian Harar coffees often produce foamy crema.
Other coffee-producing areas of Ethiopia include:
- Djmmah Coffee
- (Sources: https://espressocoffeeguide.com/gourmet-coffee/arabian-and-african-coffees/ethiopian-coffee/ethiopian-harrar-coffee/ & https://www.thespruceeats.com/what-is-harar-coffee-765036)
3. Ethiopian Sidamo Coffee
About The Sidamo Coffe Bean
Ethiopia is where it all started. In fact, it’s thought that the first-ever Arabica coffee plants grew somewhere around the Sidamo region in Ethiopia. The beans that grow there today still maintain a certain wildness when it comes to flavor and acidity.
Coffee in Ethiopia (including Yirgacheffe) is known for citrusy edges, vibrant acidity, and natural sweetness. What really sets Sidamo coffee apart, however, is a unique blueberry flavor. You really have to try the coffee for yourself to understand how the sweetness of blueberries perfectly compliments the creamy, earthy, and nutty notes. With every mouthful, you’re assaulted with the fresh, almost floral aroma, sweet flavor, and complex and wild acidity all wrapped up into one.
The high elevations of the Sidamo region allow the beans to really take their time growing, soaking up the sun, earth, and tropical climate. The beans are handpicked, washed, and sun-dried before being shipped off. A light roast is best for these beans – a medium or dark roast will obliterate the subtle earthy, nutty, and citrus edges in a flood of sickly sweetness.
This bean is ideal for espresso and your French press – however, it can be overpowered by too much milk so hold off on using Sidamo for your latte or cappuccino. With the natural sweetness of Sidamo coffee, you won’t need to add as much sugar to your coffee – you may even find it’s sweet enough to pass up the sugar altogether. (https://coffeedorks.com/sidamo-coffee/)
About The Region
Sidamo is a large region in the south of Ethiopia, home to the Sidama farmers. The Sidama Coffee Farmers Cooperative Union is just one union of farmers that still live off the coffee plants they grow, harvest, and sell. There are over 80,000 independent farmers in this union alone.
Fair Trade, USDA Organic, and other certifications are all easy to come by for Sidamo coffees too.
Coffee production in this area is strongly associated with their culture. The method of growing, harvesting, and processing coffee has been passed down through generations. Sidamo coffee is steeped in culture and has a rich history. In my opinion, this makes Sidamo coffee far more satisfying to brew and drink compared to Brazilian coffee, for example.
Almost the entirety of the Sidamo region is at a Strictly High grown altitude, meaning the coffee here grows for longer than average before becoming ripe for picking.
The climate in this region is tropical, moist, and humid… for now. Unfortunately, the Sidamo climate is slowly changing as a result of climate change and global warming. How much the climate will change and how quickly can only be estimated, but this will undoubtedly have an effect on the growth and flavor of the coffee produced here. We can only hope it will be a positive effect.
Simado Coffee Facts
- Country of Origin – Ethiopia
- Regions – Kaffa, Sidamo Ethiopia
- Best Known Growers – Sidama Coffee Farmers Cooperative Union
- Altitude – 1,500 to 2,200 meters
- Harvest – October to January
- Milling Process – washed, sun-dried
- Aroma – sweet, winey, floral
- Flavor – super sweet, creamy, earthy with almonds and blueberries
- Body – mild
- Acidity – complex yet balanced, medium
- Certification – USDA Organic, Rainforest Alliance and Fair Trade available.
Photo credit javalordscoffee.com
4. Ethiopia Worka Sakaro Coffee
Grown on the slopes of Mt. Rudu, in the highlands of Ethiopia
It is very likely that in and around this region is where coffee had its origins. Sidamo coffee is well-balanced with cupping notes exhibiting berries and citrus with complex acidity. The coffee hails from the province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level. At these elevations, the coffee beans can be qualified as “Strictly High Grown” (SHG). Here the Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions. (2)
Blind Assessment: Deeply sweet, intensely pungent. Dark chocolate, pink grapefruit zest, wisteria, maple syrup, myrrh in aroma and cup. Deeply sweet-toned in structure with lively, juicy acidity; syrupy mouthfeel. The finish is long and satisfying: flavor-saturated, floral-, chocolate- and fruit-toned, harmoniously balanced.
Notes: Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. (https://www.coffeereview.com/review/ethiopia-gedeb-worka-sakaro/)
The Bottom Line: A vibrant, high-toned washed-processed Ethiopia cup with rich floral and citrus tones throughout, all enveloped in dark chocolate.
Location: Gedeb, Yirgacheffe
Process: Fully Washed
Varietal: Ethiopian Heirloom
Altitude: 1,900m ~ 2,100m
Brewing ratio: 1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 – 205 ̊F / 93 – 96 ̊C / Extraction: 20 – 21% / TDS 1.38-1.41%
5. Antigua Guatemala Coffee
- The Antigua coffee region is one of the better known in Guatemala thanks to both the quality and quantity the region puts out. Nestled in the valley of 3 volcanos, it sits over 1,500 meters above sea level and has ideal coffee growing conditions - rich soils, ample rain and sun, and relatively consistent temperatures. The climate makes for not only a robust growing environment for the coffee but also a beautiful, paradise-like vacationing destination.
- From the shady central highlands of Antigua, Guatemala comes a full-bodied coffee classic noted for its balance, nuance, and aroma.
- Profile: Bright bouquet with lively acidity and sparkling finish.
Place: San Sebastian Estate, Antigua Valley, surrounding the colonial city of Antigua (est. 1527), situated between the three volcanoes: Volcan de Agua, Acatenango, and Volcan de Fuego.
People: A mixture of indigenous Mayan people and Spanish and European immigrants. The owners of the Estate are of Brazilian descent.
Process: The coffee is estate grown. It's fully washed, sun-dried and medium roasted to showcase the origin characteristics.
- Growing Altitude: 1,500 - 1,800 meters above sea level
Arabica Variety: Caturra, Bourbon
Harvest Period: December - April
Milling Process: Washed, Sun-dried
Aroma: Floral, Citrus
Flavor: Chocolate, Caramel Sweetness, Citrusy (Orange)
Acidity: Bright, Lemony
- (Sources: https://www.coffeeam.com/products/guatemala-antigua-coffee & https://espressocoffeeguide.com/gourmet-coffee/coffees-of-the-americas/guatemala-coffee/guatemala-antigua/ )
6. Chancameyo Peru Coffee
- Peruvian Chanchamayo coffee is a USDA organically certified coffee from the western slopes of the Andes in Peru. This organic Peruvian coffee is shade-grown at high altitudes around 5600 feet in the valley around the Chanchamayu river. The taste is characterized by bright acidity and has a well-balanced, medium body. Smooth and delicate, it has a slightly nutty flavor in conjunction with the classic South American brightness.
- Growing Altitude: 1,100 - 1,800 meters above sea level
Arabica Variety: Caturra, Typica Bourbon
Harvest Period: December - April
Milling Process: Washed, Sun-dried
Aroma: Fresh Baked Bread, Sweet Nuttiness
Flavor: Bakers Chocolate, Delicate Red Fruit
- (Sources: 1 )
7. Colombian Santander Coffee
Coming from family-owned farms located in the department of Santander, Colombia. On average, each producer cultivates their coffee on 3 acres of land. Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee, typically on elevated tables inside solar dryers that provide protection from the rain.
Tasting Notes: A wonderfully fresh and clean Colombian offering. Smoother and sweeter than most with a buttery textured body and rich chocolate and walnut overtones; reminiscent of a nice Huila. The lighter roast will have some floral lemony acidity balancing in the cup but we would consider a bit lower acidity all together. In medium roasts, one can get a little soft fruit tone balancing with the nutty and chocolate factor to create a great everyday drinker. Darker roasts get a bit stronger and edgier but the roasted notes complement the nuttiness. (1)
Roasting Notes: A very nice cup from light to dark. Lower chaff and even roasting, a fun bean to play with some different roast levels. The setup helps smooth it out a bit but 12-24 hours after roasting was quite tasty.
8. Colombian Supremo Coffee
The high volume of crops grown in the country (Colombia grew almost 10% of the coffee in the entire world in 2015) means that these premium Arabica beans are also some of the most aggressively priced on the market, and serve as a base for many brands' blends.
The drawback to how common these beans are is that many people will find them very "mild" as they're used to the flavor.
Three of Colombia's most distinguished coffees—Medellin, Armenia, and Manizales are named after the region in which they were grown and then often marketed together in order to simplify the transfers of large coffee contracts. These coffees are known by the acronym MAM.
Cauca currently comprises about 95,000 hectares that are farmed by 93,000 families.
One of the best Colombian coffees is Medellin Supremo, which is comparable to Jamaica Blue Mountain coffee though with a higher level of acidity.
Other coffees from Colombia include Cucuta coffee (usually shipped through Maracaibo) in Venezuela and the Bucaramanga coffee varietal which is known for its low acidity. Some of Colombia's finest coffees come from the Narino coffee-growing area in the south of Colombia. (https://espressocoffeeguide.com/gourmet-coffee/coffees-of-the-americas/colombian-coffee/)
Colombian coffees are known for being smooth and easy-drinking, which makes them ideal for mellowing out overbearing flavors in some other countries. Due to a wide variety of varietals and growing regions within Colombia, it's difficult to peg down exactly which flavors you'll get from any single-origin Colombian coffee, but there are some patterns that repeat.
Sweet, chocolatey flavors are very prominent in most, with some fruity notes that can touch on caramel, apple, and red fruits like berries.
The Colombian aromas tend to be a little citrusy and fruity at times, have hints of spice.
Details of our Premium Colombian Supremo Coffee
SCAA SCORE: 83.50
A.M.S.L.: 1800 m
PROCESSING: FULLY WASHED
VARIETAL: ARABICA 100%
QUALITY: SUPREMO SCREEN 18
REGION: COFFEE TRIANGLE
ROASTING: MEDIUM ROAST (https://premiumcolombiancoffee.com/colombian-supremo-coffee/)
9. Mexican Chiapas Majomut Coffee
Established in 1983, Majomut (whose name translates to “land of birds”) is currently comprised of 965 members, with approximately 70 more members in transition to organic certification.
Southern Chiapas is home to many indigenous Mayan communities who grow their coffee in the nearby municipalities of Chenalho’, Pantelho’, Tenejapa, Cancuc and Oxchuc. Like most producers in Mexico, Unión Majomut was hit extremely hard by Roya during the 2012/13 harvest and they continue to be affected by the fungus today. In just three years, the cooperative dropped production from 21 containers to just five. Since 2013, the group has been focused on increasing productivity and has implemented an interactive training program for members, enlisting 50 agriculture promoters who educate producer members. They focus on the proper selection of cherry, nursery building, and maintenance, quality control, worm composting as well as helping members to secure access to micro-financing.
- The grains are collected by hand, dried naturally under the sun. We present a coffee that by its denomination of origin is a genuine Coatepec.
- This coffee’s aromas and fragrances are semi-bitter chocolate, with almond wood accents. Intense character and surprisingly smooth texture. Its light body but at the same time complete and very round, gives us an energetic palate coffee and penetrating bitterness. Para los amantes del café, no puede perderse este café 100% Arábica tostado al estilo Europeo. Los granos se recogen a mano, se secan naturalmente bajo el sol. Presentamos un café que por su denominación de origen es un auténtico de Coatepec. Los aromas y fragancias de este café son chocolate oscuro, y acentos de madera almendrada. Carácter intenso y textura sorprendentemente suave. Su cuerpo ligero pero a la vez completo y muy redondo, nos da un café de paladar enérgico y amargor penetrante.
Production continues to increase year after year as renovations are becoming more prevalent across the region. Each member has roughly 1 hectare of land, but yields are still quite low with an average of 1,000 pounds of parchment (equivalent to 10 quintales) per hectare. Currently, most producers are focusing on the production of Bourbon, Typica and Mondo Novo. Because the current coffee production still does not provide adequate income on its own, the majority of Majomut members have secondary jobs in a specific trade, such as equipment mechanics or carpentry.
10. Indonesian Java Semeru Coffee
Kopi Semeru (Mount Semeru Coffee) is a high-quality, single-origin, specialty coffee, sourced directly from family-owned farms around Mount Semeru in East Java, Indonesia. Our beans are sorted by hand twice before roasting, and then again before packaging, to ensure the highest quality.
The first thing you will notice about Kopi Semeru is a crisp malt aroma, enticing you into a wonderful sweet-tasting mouthful. This is a smooth and mild coffee, with the flavor of molasses, low in acidity, and offering a moderate caffeine content.
Kopi Semeru is selling as a single 250g (8.8oz) pack featuring a built-in one-way air valve and a seam-to-seam ziplock seal to maintain freshness and flavor. Inside are our expertly-roasted whole coffee beans, roasted medium-dark. For other roast types and ground coffee, please contact us – we will do our best to help!
How do we drink it?
In the traditional Javanese village way, beans are roasted medium-dark, pulverized into a fine powder, and heaped directly into the cup with sugar. Whilst a medium-dark roast does remove some of the natural sweetness of the coffee, it will instead deliver a magically smooth cup that is now very low in acid.
Anyone who loves their coffee served in the Greek / Turkish / Middle-eastern way will find that Kopi Semeru yields a very special flavor. Served black and sweet, Kopi Semeru yields truly surprising results – yes, there will be sludge at the bottom, but a special kind of sludge that tastes like dark chocolate. Give it a try!
Kopi Semeru: Great mountain. Great coffee!
The tallest peak on the magical island of Java, this 3,676-metre active volcano towers above the surrounding foothills on its southern slopes, where our coffee is grown. To the north, Mount Semeru is a prominent feature of the Bromo Tengger Semeru National Park – where intrepid travelers are treated to the spectacular sight of several simmering volcanic peaks.
Indeed it was this series of peaks that inspired the ancient Javanese to name the tallest of them as Mount Semeru. Before Arab traders first brought both Islam and coffee to Indonesia, the Javanese people followed a mix of Hindu, Buddhist, and animist beliefs. In Hindu and Buddhist cosmology, Semeru is a sacred mountain with five peaks – and the center of all the physical, metaphysical, and spiritual universes.
Optimal Coffee Growing Climate
First-time visitors to the area can experience heaven and hell in one day. To the north of Mount Semeru, the landscapes are barren and desolate, but to the south, the scenery is verdant and green.
Countless millennia of eruptions from the sacred peaks have blessed the southern slopes with rich volcanic soil, watered by over 2,000 mm of rainfall annually. At altitudes over 600 meters (2,000 feet) above sea level, this mountain climate is beautifully mild all year round, averaging 22 °C. And on the foothills of this holy mountain, on this fertile agricultural land, grows some of Java’s most heavenly coffee, lovingly tended by generations of Javanese farming families.
11. Costa Rica Finca Tirra Coffee
From the intense microclimates of the Central Valley region comes our Poas Volcanic Earth coffee. Known as Costa Rica's pioneer coffee region, the Central Valley has harsher weather changes, which in turn allow coffee plantations to grow high-quality hard beans. That, along with volcano-enriched soils and constant rain, makes for a unique coffee-producing environment, which is transmitted to the surprising cup qualities of our Poas Volcanic Earth blend.
Our Poas blend is grown at Finca La Guaria, which has been owned by the same family for 30 years. Their goal is to produce high-quality coffee while using sustainable and environmentally friendly growing practices. Because of their long history in the business, they are able to produce consistent quality beans each harvest by using the shade-grown technique. La Guardia supports the educational, housing, and nutritional needs of at least 50 families during most of the year, with 250 more arriving during the harvest season. Fair wage practices ensure that each family is provided for and help improve the quality of life for everyone who works on the plantation.
This medium roast blend has a complex flavor profile of earthy undertones mixed with lemon. It also has fruity and floral characteristics that give it a very sophisticated flavor. It retains a light acidity from the high concentration of minerals of the volcanic soil it grows in, but it is light on the palate and presents itself as an agreeable post-meal coffee that experienced coffee drinkers will appreciate. (https://cafecostaricausa.com/collections/cafe-costa-rica-coffee)
12. Panama Boquete Anselmito Estate Coffee
Panama Barú Indian High Estate coffees are grown in the Boquete region of Western Panama. Barú Indian High Estate is one of several coffee farms located around the slopes of Volcan Barú near the Costa Rican border.
The Anselmito Estate was purchased by the Perez Balladares family around 1992-1993 from original property owners, the Watson family. It is located in the Horqueta region and offers Typica and Catuai varietals. Most of the trees were originally planted by the first owners. The estate has its own wellspring that runs throughout the area. The location offers breathtaking views of the Barú Volcano and the main square of the city of Boquete. It is also home to numerous wildlife species due to a large amount of shade given by the trees.
Classic Boquete profile: pointed and sparkling acidity, tobacco notes on finish, complex, winey, tart, melon, soft earthy note, caramel. (https://www.blackhillscoffee.com/store/default/panama-baru-indian-high.html)
13. Nicaragua Jinotega Coffee
If you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call "mild" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.
It's pretty easy to buy Nicaraguan coffee. The two main regions are Matagalpa and Jinotega, and taste and quality are pretty much identical between them. This one is Jinotega and is from the Olomega Co-op.
Although it's a somewhat "boring" coffee, we do have a lot of customers who enjoy it. It has a very mild chocolatey and floral taste to it, is not harsh, is not acidic, and is not earthy. So it fits the bill for "regular coffee" for the average person. It's pretty easy to roast: too light of roasts don't tend to taste sour and too dark of roasts don't tend to taste burnt, so you have a lot of leeway on the roast. Here at the roasting shop, it's our favorite bean for adding flavoring to. Roast the bean just past the end of the 1st cracks and add the flavoring of your choice.
For a single origin brew, choose your personal preference of anywhere from a Full City 407 degrees up to a Full City+ 418
Because it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks. (https://happymugcoffee.com/products/nicaragua-jinotega-1)
14. Brazil Moscardini Natural Coffee
Our newest Brazil Limited Edition coffee is currently our only "controlled fermentation" (CF) coffee on hand. This coffee comes from the Moscardini family, a renowned and innovative operation in Brazil. With naturally low acidity, our new Brazil LTD features bright pops of cherry and citrus with herbal notes and the round body that's typical of Brazil coffees.
Apart from the basic processes (washed, honey, and natural), this controlled fermentation is different in that the coffee cherries are swept into large piles on the drying patio to begin the fermentation process. Overnight, they are covered to retain moisture. Then for the next 7 days, the pile is incrementally spread out to encourage a slow, even fermentation. This entire process is methodically tracked to ensure the right amount of humidity, temperature, and rate of fermentation is achieved. (http://www.addisoncoffee.com/brazil-moscardini-natural-cf-ltd/)
15. El Salvador Las Urracas Coffee
El Salvador is a country enjoying a coffee renaissance. The civil war has been over for nearly three decades and subsequent decades of violence have begun to wane. Leaf rust is ever-present, but renovation strategies have curbed the crisis. And everybody who manages a family-owned coffee estate possesses the know-how drawn from three or four generations' experience.
There are simply no limits to the ways this generation of El Salvadoran producers has embraced the specialty coffee market with the duality of tradition and innovation. This is exactly the way Anny Ruth Pimentel has managed her family’s estate in El Boqueron on the Quezaltepec Volcano. She continues to cultivate traditional varieties like Pacamara and Bourbon and relies on shade trees to protect the ecology of the estate. During the harvest, a great deal of care and focus is dedicated to picking the best quality cherries based on Brix measurements.
The harvest is so precise that every lot can be traced to a specific section of the estate. Anny Ruth also takes steps, uncommon in El Salvador, to control the entire post-harvest operation all the way through exporting and marketing. At the base of the estate, she has a fully equipped mill called Loma La Gloria. Using recycled water, the harvested cherries are floated to extract under-ripe, damaged, and less dense beans, but because access to water is so limited, all of the coffee is processed either as honey or a natural and then expertly dried on clay patios and raised beds. Loma la Gloria has a cupping lab where every lot is tasted before milling, which also takes place at Loma La Gloria.
16. Indonesia Sumatra Tempe Coffee
A nice, fresh and tasty aggregate production coffee. First new crop Sumatra offering!
Sourced from many smallholders in northern Sumatra and brought in by our buddies at Cafe Imports. They do a wonderful job creating the classic Sumatra profile from a multitude of small lots. On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to depulp and dry coffee.
Tasting Notes: Full-bodied with a creamy mouthfeel, low acidity and full of those wonderfully complex dark chocolate notes, with peat moss, smoky and spice tones; an earthier terroir, on the strong side, stout-like. A nice strong medium to dark roast coffee. Just touching 2nd crack gives a smoother mouthfeel and has a bit of sweetness upfront, darker into 2nd crack will turn thicker but also edgier and promote the smokier side of the profile. Great for Sumatra fans as a single origin drinker, or as a base in a strong and chocolaty blend.
Roasting Notes: As with most Sumatra coffees, the processing promotes a couple of different shades in the roaster. It is normal to see some beans lighter than others. If shooting for medium roasts, make sure that you judge from the lighter-looking beans, it’s important to get them all through the first crack. When roasting darker, judge it by the darker-looking beans – if they get too dark or burn, it gets a little ashy tone in the cup. (https://joecoffeebeans.com/coffees-by-brand/sumatra-mandheling-coffee/)
17. Mexican Chiapas Altura Coffee
Mild, pleasingly sweet fermented fruit notes complicate aroma and cup and read as chocolate, red wine, cedary cherries, perhaps with a hint of sweet herb. The acidity is low-toned and balanced, the mouthfeel roundly smooth. The finish is clean but slightly thin.
Notes: Altura is a grading term applied to Mexican coffees that are high-grown; here it is used by the Roasterie to label a Mexican coffee produced by smallholders in the Sierra Madre region of Chiapas, one of the regions ravaged by Hurricane Stan in late 2005. The Roasterie is a leading, quality-oriented specialty roaster that emphasizes its commitment to "air roasting," a technology utilizing a column of hot air rather than the conventional turning drum to agitate the roasting beans. Visit www.theroasterie.com or call 800-376-0245 for more information.
Who Should Drink It: Those who enjoy the sweet, giddily wine-like flavor of slightly fermented fruit. (https://www.coffeereview.com/review/mexican-altura-chiapas/)
18. Brazil Gerezim Estate Coffee
This natural processed micro lots from Brazil makes a stupendous shot of espresso. We roast it about 30 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is soft and creamy with lots of crema. When made as espresso, it has a chocolate and slight cascara (coffee fruit) taste, but no bitterness and very sweet. You could drink 10 of these if you weren't careful.
This Brazil came from one particular organic farm and is all from the same varietal of the coffee bush. It's the Yellow Catuai variety grown on the Gerezim Estate. (It is very uncommon to be able to get that much information and have an unblended coffee coming from Brazil). Originally we were only able to get 2 bags of it and were selfish and didn't sell any of it green. But then we got lucky and were offered more, and immediately snatched it up so that everyone can enjoy this Brazil.
US Arrival February 2017 (https://happymugcoffee.com/products/brazil-gerezim)
19. Sumatra Mandheling Coffee
Once lost to the jungles of Sumatra, this gourmet coffee was rediscovered after a dramatic history of hardship. It took almost 100 years for this varietal to be rediscovered, hidden amongst the lush jungle undergrowth in the heart of Sumatra. Since, then, these Arabica coffee beans have been replanted in the Mandheling Province of West Sumatra, which is now one of the highly recognized gourmet coffee producers in the world.
Sumatra Mandheling coffee has a syrupy body with hints of chocolate and brown sugar. It is well-known for its smooth and full-bodied flavor that is both earthy and complex. Rich in history and rich in flavor, these coffee beans are legendary in the world of Sumatran coffee.
From the sub-region of Lake Takengon, Sumatra Mandheling is a wet-hulled coffee that provides your coffee cup with a heavy and complex body. Medium-roasted to perfection, Mandheling coffee is layered with flavors such as dark chocolate, floral herbs, and hints of mangoes and peach. (https://www.coffeeam.com/products/sumatra-mandheling-coffee)
20. Sumatra Gayo Coffee
Carefully tended to by local Sumatran farmers, Organic Sumatra 'Gayo Mountain' coffee is grown and handled in accordance with strict regulations and practices. Cultivated, harvested, and naturally processed without the use of chemicals or pesticides, this smooth-tasting coffee produces a clean cup that is full-bodied and has a deep, rich flavor.
We roast each small batch to a medium-dark state to produce an organic coffee that is free from any unpleasant or bitter aftertaste. The surrounding community and the farmers who grow this organic coffee benefit directly from the production of this particular Sumatran coffee; the revenue that is generated is used to develop the community and empower the people by providing educational needs. Certified organic and Fair-Trade, this is an exceptional gourmet coffee.
Filling your cup with a smooth, heavy body of rich, Indonesian coffee, Organic Sumatra 'Gayo Mountain' is much sweeter and less bitter than 'Black Satin'. Roasted until right before the second crack stage, this medium-dark roast organic coffee is spicy and lowly acidic. (https://www.coffeeam.com/products/organic-sumatra-gayo-mountain-fair-trade-coffee)
Coffee Producing Regions Of The World
Indonesia Coffee Production
Indonesia was the fourth-largest producer of coffee in the world in 2014. Coffee cultivation in Indonesia began in the late 1600s and early 1700s, in the early Dutch colonial period, and has played an important part in the growth of the country. Indonesia is geographically and climatologically well-suited for coffee plantations, near the equator, and with numerous interior mountainous regions on its main islands, creating well-suited microclimates for the growth and production of coffee.
Indonesia produced an estimated 660,000 metric tons of coffee in 2017. Of this total, it is estimated that 154,800 tons were slated for domestic consumption in the 2013/2014 financial year. Of the exports, 25% are arabica beans; the balance is robusta. In general, Indonesia's arabica coffee varieties have low acidity and strong bodies, which make them ideal for blending with higher-acidity coffees from Central America and East Africa. (https://en.wikipedia.org/wiki/Coffee_production_in_Indonesia)
Jamaica Coffee Production
Jamaican Blue Mountain coffee is one of the world’s most sought-after specialty coffees, as it needs to be certified by the government of Jamaica before being sold as such. Exports are highly regulated. These beans are traditionally grown in the high altitudes (starting at 3,000 feet) of the Blue Mountains in central Jamaica and have a smooth, mellow flavor. The coffee miraculously manages to taste pronounced in its mildness, which might be why a 16-ounce bag of it costs around $58. (https://www.thedailymeal.com/travel/where-worlds-best-coffee-comes-12-regions-you-should-know/slide-10)
Ethiopia Coffee production
Ethiopian coffee is a longstanding tradition that dates back dozens of centuries. Ethiopia is where Coffea arabica, the coffee plant, originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market. Coffee is important to the economy of Ethiopia; around 60% of foreign income comes from coffee, with an estimated 15 million of the population relying on some aspect of coffee production for their livelihood. In 2006, coffee exports brought in $350 million, equivalent to 34% of that year's total exports. (https://en.wikipedia.org/wiki/Coffee_production_in_Ethiopia)
India Coffee Production
Coffee production in India is dominated in the hill tracts of South Indian states, with Karnataka accounting for 71%, followed by Kerala with 21%, and Tamil Nadu (5% of overall production with 8,200 tonnes). Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight anywhere in the world. There are about 250,000 coffee growers in the country; 98% of them are small growers. As of 2009, Indian coffee made up just 4.5% of the global production. Almost 80% of Indian coffee is exported; 70% is bound for Germany, Russia, Spain, Belgium, Slovenia, United States, Japan, Greece, Netherlands, and France. Italy accounts for 29% of the exports. Most of the export is shipped through the Suez Canal.
Coffee is grown in three regions of India with Karnataka, Kerala, and Tamil Nadu forming the traditional coffee-growing region, followed by the new areas developed in the non-traditional areas of Andhra Pradesh and Odisha in the eastern coast of the country and with a third region comprising the states of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh of Northeastern India, popularly known as “Seven Sister States of India".
Indian coffee, grown mostly in southern states under monsoon rainfall conditions, is also termed “Indian monsooned coffee". Its flavor is defined as: "The best Indian coffee reaches the flavor characteristics of Pacific coffees, but at its worst, it is simply bland and uninspiring”. The two well-known species of coffee grown are the Arabica and Robusta. The first variety that was introduced in the Baba Budan Giri hill ranges of Karnataka in the 17th century was marketed over the years under the brand names of Kent and S.795. (https://en.wikipedia.org/wiki/Coffee_production_in_India)
Colombia Coffee Production
Coffee production in Colombia has a reputation for producing mild, well-balanced coffee beans. Colombia's average annual coffee production of 11.5 million bags is the third total highest in the world, after Brazil and Vietnam, though highest in terms of the arabica bean. The beans are exported to United States, Germany, France, Japan, and Italy. Most coffee is grown in the Colombian coffee growing axis region, while other regions focus on quality instead of volumes, such as the Sierra Nevada de Santa Marta. In 2007, the European Union granted Colombian coffee a protected designation of origin status. In 2011, UNESCO declared the "Coffee Cultural Landscape" of Colombia, a World Heritage site.
The coffee plant had spread to Colombia by 1790. The oldest written testimony of the presence of coffee in Colombia is attributed to a Jesuit priest, José Gumilla. In his book The Orinoco Illustrated (1730), he registered the presence of coffee in the mission of Saint Teresa of Tabajé, near where the Meta river empties into the Orinoco. Further testimony comes from the archbishop-viceroy Caballero y Gongora (1787) who registered the presence of the crop in the northeast of the country near Giron (Santander) and Muzo (Boyaca) in a report that he provided to the Spanish authorities. (Source Link)
Kenya Coffee Production
The coffee industry of Kenya is noted for its cooperative system of production, processing, milling, marketing, and auction system. About 70% of Kenyan coffee is produced by small-scale holders. It was estimated in 2012 that there were about 150,000 coffee farmers in Kenya and other estimates are that six million Kenyans were employed directly or indirectly in the coffee industry. The major coffee-growing regions in Kenya are the high plateaus around Mount Kenya, the Aberdare Range, Kisii, Nyanza, Bungoma, Nakuru, Kericho, and to a smaller scale in Machakos and Taita hills in Eastern and Coast provinces respectively.
The acidic soil in the highlands of central Kenya, just the right amount of sunlight, and rainfall provide excellent conditions for growing coffee plants. Coffee from Kenya is of the 'Colombia mild' type and is well known for its intense flavor, full-body, and pleasant aroma with notes of cocoa and high-grade coffee from Kenya is one of the most sought-after coffees in the world. However, due to a property boom in areas that grew coffee and price instability, production in this African Great Lakes country fell from about 130,000 metric tons in 1987/8 to 40,000 tons in 2011/12. (Source Link)
Philippines Coffee Production
Coffee production in the Philippines began as early as 1740 when the Spanish introduced coffee in the islands. It was once a major industry in the Philippines, which 200 years ago was the fourth largest coffee-producing nation.
As of 2014, the Philippines produces 25,000 metric tons of coffee and is ranked 110th in terms of output. However local demand for coffee is high with 100,000 metric tons of coffee consumed in the country per year. The Philippines is one of the few countries that produce the four main viable coffee varieties; Arabica, Liberica (Barako), Excelsa, and Robusta. 90 percent of coffee produced in the country is Robusta. There have been efforts to revitalize the coffee industry. (Source Link)
Guatemala Coffee Production
Guatemala was Central America's top producer of coffee for most of the 20th and the beginning of the 21st century, until being overtaken by Honduras in 2011. Illegal exports to Honduras and Mexico are not reflected in official statistics.
The coffee industry began to develop in Guatemala in the 1850s and 1860s, initially mixing its cultivation with cochineal. German immigrants played “a very important role” in the introduction of coffee to the country, according to Marta Elena Casaús Arzú. Plantations flourished in Amatitlán and Antigua areas in the southwest. Initial growth though was slow due to a lack of knowledge and technology. Many planters had to rely on loans and borrow from their families to finance their coffee estates (fincas) with coffee production in Guatemala increasingly owned by foreign companies who possessed the financial power to buy plantations and provide investment.
A scarcity of laborers was the main obstacle to a rapid increase in coffee production in Guatemala. In 1887, the production was over 22,000,000 kg (48,500,000 lb). In 1891, it was over 24,000,000 kg (52,000,000 lb). From 1879 to 1883, Guatemala exported 133,027,289 kg (293,274,971 lb) pounds of coffee. By 1902 the most important coffee plantations were found on the southern coast.
Many acres of land were suitable for this cultivation, and the varieties that were produced in the temperate regions were superior. Coffee was grown around Guatemala City, Chimaltenango, and Verapaz. The majority of the plantations were located in the departments of Guatemala, Amatitlan, Sacatepequez, Solola, Retalhuleu, Quezaltenango, San Marcos, and Alta Verapaz. (Source Link)