Coffee Growing Countries Coffee originated in Africa but has since been spread all over the world. It grows commercially in over 21 countries. There are two commercial types: Arabica, which is grown where rain is plentiful and at higher altitudes. The higher the altitude generally the better the quality. Robusta, which by its name suggests that it is quite hardy and easy to grow. Lower grade of coffee grown at lower altitudes. Usually used in instant coffee, or blended in with Arabica coffee, much to the detriment of the better grade coffee.
Brazil:
Produces 30% of the coffee grown worldwide. Lower grade coffee with Santos being the top grade.
Dominican Republic:
This coffee is more commonly known as Santo Domingo. The US and West Germany enjoy Dominican Republic coffees which are strong and full-bodied in the best grades.
Ecuador:
Used mainly in blends in the past. This was because of the coffees thin body and sharp flavor. In the past most of the coffee was low grade arabica and robusta due to a lack of proper harvesting and processing practice. However, recently they have been improving in this area and now are producing higher grades of coffee.
El Salvador:
All of El Salvodor coffee is arabica. In the past it was usually lesser grade coffees used mainly for blending. The coffee had a slight flavor and mild body. However, more recently they have improved the coffee and it now has some excellent qualities such as great acidity, refinement and depth.
Ethiopia:
Harrar is the best known of the coffees from Ethiopia. It has become known as Ethiopian Mocha and has virtually replaced Mocha from Yeman. The coffee is strongly flavored and winey.
Haita:
Grades range from the better quality with a rich, mildly sweet flavor to the lower grades that are used in Europe for the high roasts.
Hawaii:
This is a superior grade of coffee known as Kona. Kona is slightly acidic, smooth and mellow. However, production has been decreasing due to the increase in Macadamia Nut Trees.
Jamaica:
The Blue Mountain coffee is very scarce and therefore expensive. Many think it is the perfect coffee due to its smoothly balanced body, acidity, aroma and flavor. It is very popular in Japan. However, there are many who disagree and believe them to be bland when compared with Kenya AA or Guatemalan Antigua Coffees.
Kenya:
One of the most highly regarded coffees is the Kenya Peaberry. But, all of the Kenya coffees are high grade arabica that have mildness, full flavor and fine acidity.
Mexico:
The United States purchases the vast majority of the light, rich and fine acidity coffees from Mexico. Coatapec is considered the best of the lot.
Sumatra & Java:
The best known is the Mandheling which is a rich and smooth coffee. Most coffees produced are Arabicas, but they have started producing Robustas which are good, but not nearly in a class with the Arabica. Coffees are full bodied, sweet and mellow.
Tanzania:
Kilimanjaro is the most widely recognized and is names after the famous mountain on which it is grown. The coffees are slightly acidic with a mellow flavor.
Yemen:
Yemen produces Mocha coffees which gets its name from the city of Moka. Popular for blending with Turkish and mild coffees. Very full bodied, winey, and distinctive piquant flavor.
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Coffee originated in Africa but has since been spread all over the world. It grows commercially in over 21 countries. There are two commercial types: Arabica, which is grown where rain is plentiful and at higher altitudes. The higher the altitude generally the better the quality. Robusta, which by its name suggests that it is quite hardy and easy to grow. Lower grade of coffee grown at lower altitudes. Usually used in instant coffee, or blended in with Arabica coffee, much to the detriment of the better grade coffee.
