Coffee Growing Countries
Coffee Growing Countries

Coffee is grown in more than fifty countries all over the world.

The best beans are produced at high altitudes, in tropical climates where the soil tends to be rich.

Other factors that affect quality and flavor are plant variety, weather, sunshine and rainfall, and soil content.

These variables help create the distinctions between coffees from different countries, regions, and even plantations.

The Most Popular Coffee-Producing Countries


Kona coffee is world-renowned and in high demand due to its rich and aromatic medium body.

The coffee trees grow on the slopes of the Mauna Loa volcano, with island showers and volcanic soil contributing to an intensely flavorful bean.


Mexico is one of the largest producers of coffee, with beans that yield a deep yet delightfully crisp flavor.

Mexican coffees, typically grown in the southern regions, are often used in blends and create an excellent dark roast.

If a bean is designed Altura, it was grown at higher altitudes.


Coffees from Guatemala have a distinct and rich taste that has earned them a loyal following.

There are three primary growing regions — Antigua, Coban, and Heuhuetanango — and one produces medium-to-full-bodied coffee, often with a softly spicy or chocolatey taste.

Costa Rica

Cuppers often describe a Costa Rican coffee a perfectly balanced.

The beans are grown on small farms (fincas) before being harvested and put through wet-method processing.

Careful attention to processing and conscientious growing methods result in a fine quality coffee.


The world’s best-known coffee producer, Colombia, has a rugged landscape that consistently produces great beans.

The highest grade is Colombian Supremo, a delicate, aromatic crispness, while Excelso Grade is softer and a little more acidic.


Brazil is the largest coffee-producing country in terms of output, with huge coffee plantations and large teams of people to harvest and process the beans.

Brazilian coffees are milder in intensity and create a medium-bodied, low-acid cup.


Ethiopian coffees are generally wet-processed and come from three primary growing regions: Sidamo, Harer, and Kaffa.

When brewed, Ethiopian beans are remarkably bold, full-flavored, and even fuller-bodied.


Kenyan beans deliver a singular cup with sharp yet sweet acidity, underscored by a full body and rich aroma.

Grown on the foothills of Mount Kenya, the coffee undergoes processing and drying procedures engineered for quality.

Kenyan AA is the largest bean in the country’s grading system, and an AA+ designation means that the bean was estate grown.

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