The Key Coffee Growing Regions of the World

The Key Coffee Growing Regions of the World

Get a quick geography lesson in where the key coffee growing regions sit around the world. From South Amercia to Africa and through to Indonesia we cover the key countries.

South America


Columbia produces 12% of the coffee produced in the world, second only to Brazil. There are two main coffee regions here, one known as MAM-Medillin, Armenia and Manizales. Coffee from these areas is known for its rich flavour and fine acidity. Then there is Bogota and Bucaramanga where the beans are less acidic but still have full flavour.

Columbian coffee is known for its intensely aromatic flavours and slightly fruity character. You will also find slight-moderate green/sharp notes and earthy base notes. Key thing to get about Columbian coffee is that its real quality, giving it an edge in the coffee market. See Columbia on the label-check it out!


Brazil is the biggest coffee producing country in the world growing both Arabica and Robusta beans. It is responsible for growing a third of all the coffee produced in the world. About 80% of the coffee is Arabica.

Brazilian coffee tends to be sweet, medium bodied and low in acidity. The big message about Brazilian coffee is mellow smoothness which often makes it the perfect base for expresso blends.



Puerto Rico

Puerto Rico was at one stage the 6th leading coffee exporter in the world but hurricanes and competition from elsewhere severely dented the industry. Today there is a real emphasis on quality over quantity. Arabica is being produced here to really high standards.

Beans here are noted for their balance, acidity and really fruity aroma.


Central America


Not as well- known as some of its competitors but a very distinctive taste. There are three main coffee growing regions-Antigua, Coban and Huehuetanago. For many it is the best coffee in Central America. Its terrain means it can grow complex, deeply rich Arabica beans.

The coffee is medium to full bodied and the taste is often described as almost spicy and chocolatey.

Costa Rica

Cost Rica has a great reputation for its coffee, after all it only harvests Arabica beans. In 1989 it banned the planting of Robusta beans because of their perceived inferiority.

Not all coffee from Costa Rica is the same but it would be fair to say that it offers a lovely medium body and sharp acidity, for many the perfect balanced coffee you will get anywhere.


East Africa


Coffee is grown on the foothills of Mount Kenya and the country has its own system of grading beans. Kenyan coffee tends to offer a variety of characteristics and may include fruity (specifically various types of berry or citrus aromatics), green/sharp notes, earthy base notes, and a slight to moderate body.

A high-quality Kenyan coffee may also possess a fairly high positive acidity or "brightness," without being too acidic.


The country has three main growing regions-Sidamo, Harrar and Kaffa. Coffee here is usually quite easy to identify as it is usually very bold in taste, full flavoured and really full bodied.

But many think that the best Ethiopia has to offer is in the Yirgacheffe region, here you get a light roasted bean with apricot flavours.




Several of Indonesia’s islands have an amazing reputation for the coffee they produce, particularly Sumatra, Java and Sulawesi. Each island has its own ecosystem producing coffee with distinct flavours. Coffees from here are generally rich with a full body and mild acidity.

Indonesia is famed for its aged coffees, where they are kept in a warm damp climate creating coffee that has an even more deep body to it.


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