Origins

Brazil3 coffees

Coffee first arrived in Brazil in the 18th century, but ever since the French first brought it, it has become a much-loved national beverage and a major export, with Brazil exporting a third of the world's coffee. It is known for its mild sweetness, nutty flavor and relatively low acidity. Brazilian coffees, which include both Arabica and Robusta, bear the name Santos, named for the port where coffee was traditionally shipped off to around the world. Brazil's mild climate is well suited for coffee growth, and there are a number of different regions, which grow coffee beans reflecting the environment of that part of the country. Minas Gerais Minas Gerais is the region with the largest coffee output, exporting about 50% of the country's coffee.

Burundi1 coffee

Burundi, the small landlocked country located in Central Africa, has been a coffee producer since the 1930s. Dominated by hills and mountains, Burundi is a region well endowed for coffee growth. The local industry is made up of small farms, consisting of about 700,000 farmers. The acreage is 60,000 hectares of the country with about 25 million coffee trees. Kayanza, the region where the coffee is grown, is high in altitude at approximately 2000 meters, providing the right conditions for the coffee that is grown there. The Burundian coffee is characterized by: a rich and creamy body, a clean flavor, a well-nuanced acidity and a fruity flavor.

Colombia10 coffees

Colombia has been growing coffee since the 18th century, when it was first introduced. Colombia is both the number three coffee exporter overall in the world and the number one Arabica exporter. The altitude as well as other ecological conditions in the regions of Colombia contributes to a smooth, mild flavor with a medium to high acidity. At 70%, Most of the growers in Colombia are small farmers with less than 1.5 hectares of land. Overall there are over 500,000 coffee growers in the country who own altogether an estimated 850,000 hectares of coffee plants. A Colombian association, The National Federation of Coffee Growers (FNC), has formed to work towards improved fair trade practices and farmer support in that country.

Costa Rica8 coffees

Costa Rica began its relationship with coffee in the 18th century when it was brought over from Ethiopia. Since then it has become a renowned national export, known for its unique flavor and aroma, derived from the unique geography of the country. A land with high altitudes and damp tropical climates, Costa Rica's soil has the additional characteristic of being impacted by volcanic eruptions, which has enriched the coffee with nutrients and flavor. The major coffee growing region is Tarrazu, near the capital of San Jose, which is encompassed by mountains and valleys. The Arabica that is produced is clean, balanced and softly acidic. Its flavor is bright with a hint of fruity citrus as well as a light chocolate sensation.

El Salvador1 coffee

El Salvador first began producing coffee in the 19th century and today this unique coffee bean ranks as 11th in worldwide coffee production. An important national product, coffee growing employs close to 135,000 people directly and involves almost 20,000 coffee producers, 65% of whom are small and medium farms of under 120 hectares. Occupying almost 12% of the country, coffee growing plantations are found within an altitude range of 500-1800 meters above sea level, largely within the western and central provinces of Santa Ana, Ahuachapán, Sonsonate and La Libertad. There are also plantations in the eastern part of the country, which are mostly located in San Miguel and Usulutan.

Ethiopia11 coffees

Ethiopia is the birthplace of Arabica coffee. As Africa's third largest and the world's oldest coffee producer, Ethiopia has a diverse and rich uniqueness when it comes to coffee. Approximately 700,000 independent farmers grow coffee over 400,000 hectares of Ethiopian land at an altitude range of 1500-2200 meters above sea level. Throughout the country there are a variety of regional beans with their own unique, distinct flavor, which emanates from its specific geographical features. The coffee growing regions include: the south, the eastern highlands, the southwest as well as the Illubabor and Kaffa regions. Ethiopian coffees are characterized by: medium to full bodies, light acidity, fruity flavor and sweet notes.

Guatemala5 coffees

Guatemala coffee production began in the 1850's. Today coffee farms average from 1-50 hectares In this diverse ecosystem, coffee growing altitudes range from 1200-1900 meters above sea level. There are seven regions in Guatemala that grow coffee and they are: Antigua, Atitlan, Fraijanes Plateau, Highland Huehuetenango, Nuevo Oriente, Rainforest Cobán, Volcan San Marcos. Guatemala produces some of the most aromatic coffee beans in the world. The flavor is known to be spicy and rich while the texture tends to be full to medium bodied.

Honduras3 coffees

Honduras, the seventh largest coffee producer in the world, started coffee cultivation in the early 19th century. Today, this Central American country boasts 110,000 coffee producers, 92% of them being small farmers. Altitudes ranging from 1300-1800 meters above sea level, this humid country contains a number of regions including: Agalta, Comayagua, Copan, Montecillos, Opalca, and El Paraisa. Honduran coffee is a smooth, rich, full-bodied, low acid, mild coffee with a sweet, nutty, citrus flavor. It has smoky, chocolaty, honey notes and is characterized by a smooth finish.

India4 coffees

India has a long and unique relationship with coffee. Introduced in 1610 from Yemen, coffee was commercialized in the 18th century, and the plantations now cover almost 400,000 hectares of land. India, which is the sixth largest coffee producer in the world, is home to approximately 280,000 coffee growers, 99% of which are small growers. Both Arabica and Robusta are grown in India, with Arabica favoured in higher altitude regions and Robusta in warm and humid regions. Grown at an altitude ranging from 1000-1600 meters above sea level, coffee is mostly grown in the south in the following regions: Karnataka, Mysore, Kerala, Malabar and Tamilnadu.

Indonesia7 coffees

Indonesia was first introduced to coffee in the 17th century, when the Dutch imported it. Coffee production expanded to Indonesia now being the fourth largest producer of coffee in the world. 90% of the coffee is grown by two million small growers over 1.24 million hectares of land. The majority of coffee beans produced are Robusta, which are 80% of the coffee export, the balance being Arabica. The major Indonesian growing regions are: Sumatra, Sulawesi, Java and Timor. Indonesian coffee plants are often shaded, which prolong the growing and allows for the absorption of more nutrients. The coffee is known for its full body, low acidity, rich taste and long finish.

Kenya6 coffees

Kenya first began growing coffee when the British brought it in the late 19th century. Today six million Kenyans are estimated to be employed in the industry, with 700,00 farmers, 70% of them being small holders. With an altitude range of 1400-2000 meters above sea level, Kenya's coffee crops are mostly located at the slopes of Mt. Kenya, stretching south to the capital Nairobi. Smaller growing areas are also found on Mt. Elgon. Kenya's growing regions are: Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Meru, Mt. Elgon, Murang'a, Nakuru, Nyeri, Thika, Taita Taveta and Tran-Nzoia. Part of the uniqueness of Kenya's coffee lies in the volcanic soil surrounding Mt. Kenya, which is an essential part of this country's unique coffee flavour.

Mexico5 coffees

Mexico got its first taste of coffee in the late 18th century when the Spanish imported it from Hispaniola. Now the 8th largest coffee producer in the world, coffee in Mexico is produced at a ratio of 90% Arabica to 10% Robusta. Mainly in the south of the country, the coffee growing industry supports an estimated half a million Mexicans. Mexican coffee is grown at an altitude ranging from 800-1700 meters above sea level and is centered in 12 regions: Chiapas, Veracruz, Puebla, Oaxaca, Guerrero, Hidalgo, San Luis Potosi, Nayarit, Colima, Jalisco, Queretaro and Tabasco. The coffee bean's uniqueness is reflected by a light to medium body, an acidy snap, a wine-like dryness and a chocolaty, nutty flavour.

Nicaragua2 coffees

Nicaragua's history with coffee began in the mid 19th century. Today coffee supports more than 40,000 families, in this country with 95% of the farmers being small scale. Coffee growth taking place on 108,000 hectares on land is distributed in the following regions: North Central, Northeast and South Pacific. Nicaragua has an altitude range of 800-1500 meters above sea level and has a number of diverse coffee growing areas, including North Central, Northeast and South Pacific. With 95% of Nicaraguan coffee being grown under shade, there are unique nutrients that are absorbed into the coffee bean plant over time. A coffee reflects this uniqueness with a medium to full body, mild acidity, nutty flavour and sweet, chocolaty tones.

Panama1 coffee

Panama first saw coffee, when European immigrants brought it in the late 19th century. The 32nd producers of coffee worldwide, Panamanian coffee exports are relatively small, but nonetheless have their own unique flavour. Growing 82% Arabica and 18% Robusta, coffee grows over 22,400 hectares of Panama. Ranging in altitude from 1200-2000 meters above sea level, the coffee crop in this country is grown at high altitude with volcanic soil and under shade, which provides the time necessary to properly absorb the nutrients in the soil. The regions where coffee is grown are: Chriqui, Renacimiento, Volcan, Boquete. Panamanian coffee being the product of a unique geographical location and biodiversity, offers very distinctive characteristics.

Papua New Guinea2 coffees

Papua New Guinea has been a coffee growing country since the late 19th century when the British first introduced it. Today, Papua New Guinea accounts for 1% of the world's coffee production, 95% of which is Arabica, which is favoured by the highland terrain of this country. Small farms grow more than 90% of coffee in this country, with more than two million people dependent on it for their livelihood. The coffee in this country is grown in volcanic soil, which provides the nutrients for the distinct tasting coffee to grow. The altitude ranges from 1300-1900 meters above sea level and the two main regions for coffee growth are the Western Highlands and the Eastern Highlands, where 75% of coffee production occurs.

Peru5 coffees

Peru began coffee production in the 18th century. Today Peru is the 9th largest coffee producer in the world and is the home of 200,000 coffee farms, most of which are less than two hectares in size. The overall area of coffee growth in Peru is approximately 350,000 hectares and the industry is estimated to employ 855,000 people. Peruvian coffee is known to have a unique taste thanks to the high altitude and distinctive soil of the Andes Mountains. The altitude ranges from 1200-2000 meters above sea level and the coffee plants are distributed between the Northern Region and Central Region where they are high on the slopes of the Andes Mountains.

Rwanda2 coffees

Rwanda grows Arabica, mostly Bourbon, on high hills between roughly 1,500 and 2,000 meters. Coffee arrived in the early 20th century and today is one of the country's most important exports, with smallholder farmers delivering cherry to community washing stations that have earned Rwandan coffee a reputation for clean, bright cups.

Tanzania1 coffee

Tanzania began coffee cultivation in 1898. Today Tanzania is the 3rd largest coffee producer in Africa and 15th in the world. Supporting an estimated 400,000 families directly as well as an estimated 2.4 million indirectly, the Tanzanian coffee industry is composed of 90% small and medium farms and covers 265,000 hectares of the country's land. With Arabica making up 70% of the country's yield and Robusta the balance, Tanzanian coffee grows in a diverse altitude of 1400-1800 meters above sea level and is dispersed in a number of distinct regions: Mbinga, Tarime, Oldeani, Arusha, Mount Kilimanjaro and Morogoro. The characteristics of a Tanzanian coffee usually include: a medium body, bright and winey acidity, sweet fruity flavors and floral notes.

VietnamShipped direct from origin

Vietnam first started growing coffee in 1857 when the French introduced it. Since then Vietnam coffee production has gone through ups and downs. When the Vietnam War broke out, production was disrupted. Only in 1986, companies were once again allowed to enter coffee production and since then it has boomed. Today Vietnam exports almost one million tonnes of coffee, their second biggest export after rice. The industry employs about 2.6 million people, with most of the farms being two to three acres in size. Vietnam is the second biggest producer after Brazil, out of total production 97% is Robusta coffee, which contributes to 40% of total Robusta in the world. The major coffee growing region is the Buôn Ma Thuột region, but expansion into other areas is increasing and production of Arabica is expected to increase with it.