Types of coffee beans from all over the world vary in the tasting. Each attribute to the detail of the flavor of the coffee bean tasting notes.
The various types of coffees beans from around the world have differing flavoring characteristics. These attributes can be attributed to different details in each bean's flavor profile, such as its elevation or dirt acidity level.
The more you know about how your coffee was grown and processed (elevation), what kind of soil it grew in (acidic vs basic) will affect not only its taste but also aroma too!
The coffee beans flavor is specific to the elevation, dirt acidity level, roasting technique, coffee brewing technique, and much more...☕
Varieties Of Coffee A-To-Z. Photos of Coffee Beans with Definition
1. Ethiopian Yirgacheffe Coffee Beans
Volcanica’s Ethiopian Yirgacheffe bean has a lot going for it, what 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 Beans
- Ethiopian Harrar Dark Coffee bean 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 BEANS
- Ethiopian 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/
3. Ethiopian Sidamo Coffee Beans
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 Beans
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 Beans
- 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 Beans
- 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 Beans
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 de-pulping, 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 altogether. 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 Beans
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.
9. Mexican Chiapas Majomut Coffee Beans
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 de-pulp 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 Beans
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 Beans
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 Beans
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 Beans
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 monsoon 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 the 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)