PRODUCING COUNTRIES

Οι χώρες που έχουν το κατάλληλο κλίμα για την καλλιέργεια του καφέ εντοπίζονται κυρίως στη ζώνη του Ισημερινού. Βραζιλία, Αιθιοπία, Μεξικό κ.α.

Είναι ενδιαφέρον ότι τα τοπικά χαρακτηριστικά δημιουργούν σημαντικές διαφοροποιήσεις στις γεύσεις και τα αρώματα των αντίστοιχων ποικιλιών καφέ !

Because of its special characteristics, the coffee tree thrives only in the tropical climates of the Tropics (Southern and Northern Tropics). Depending on the country where it is grown, the coffee tree acquires specific traits, so coffees of the same variety vary across countries, even if the journey coffee undergoes to reach our cup is the same.

Let's have a look at them in more detail:

Central America and the Caribbean
- Costa Rica : Coffee beans are processed using the wet process, resulting in the production of some of the world's finest coffees, especially those produced in the Pacific Mountains. These coffees have the strongest taste with a balance of acidity and aroma compared to coffees from other Latin American countries.
- Dominican Republic : Due to the country’s poor economy, most coffee plantations are organic but not yet certified. Coffee beans are processed using the wet method. The coffee produced has a mild flavor, full body and depending on roasting, a flowery aftertaste. This country's coffee is particularly popular in the US and West Germany.
- El Salvador : El Salvador produces aromatic coffees with low acidity. The main criterion for quality is altitude, as the higher the plantation, the higher the quality of coffee.
- Guatemala : Guatemala produces some of the world's best coffees, whereas the country itself features among the world's top ten coffee production countries. Each region has its own traits. Generally, Guatemalan coffee boasts intensity, full body, a flowery aftertaste and balanced acidity. The most famous varieties are the Cobans and Antiguas.
- Honduras : Although economic, political and ecological factors have an adverse impact on the country’s coffee industry, Honduras produce excellent quality coffees, especially at altitudes over 2,000m. Here, too, differences exist from region to region, but, as a rule of thumb, the coffees produced are rich in sweet notes, with low acidity and an indulging caramel flavor.
- Jamaica : With best-in-class coffee varieties, the quality of plantations is generally high. Jamaica’s coffee has strong flavor, low acidity and is reminiscent of smoke. Of particular interest is the fact that Jamaica produces one of the best coffees in the world, Jamaican Blue Mountain. If you have ever bought or tasted this coffee, you are likely to have been a victim of fraud as this variety, apart from being extremely scarce is also very expensive, as it is produced in very limited quantities, with 90% of all production being exported to Japan. Lower grade coffee is mainly exported to France.
- Cuba : Coffee with medium body and low acidity. Cuba consumes almost 80% of its production and the rest is mainly exported to Russia and other Eastern countries. Recently, London was added to the list.
- Mexico :Mild, balanced coffee with excellent acidity, light bitterness and a variety of aromas. Most farms are certified. Mexico is among the 10 largest coffee producers. The most popular Mexican coffees are: Coatepec, Huatusco and Orizaba.
- Nicaragua : The political and ecological situation in Nicaragua has resulted in strict controls being introduced over the amount of coffee produced. However, the quality of coffee is good, with flavors varying by region. The coffee produced is full-bodied, balanced, with a clean flavor, citrus notes and medium acidity. The usual method of processing is pulped natural.
- Panama : Recently, the country has stepped up its efforts to increase and control the quality of coffee produced. The results of these efforts are already being felt by the world market. Although there are low-grade coffees that are intended mainly for large markets like the US, there are also plantations that produce the best coffee in the world. We usually find intense flavors with clean tones of fruit and discreet aromas reminiscent of flowers.
- Puerto Rico : Puerto Rico has been producing coffee for at least 270 years. Quality varies considerably across regions and is generally medium, with the exception of some of the world's best varieties. Full body, fine aromas and balanced flavors is the profile of these coffees. A small quantity of the country's best coffees is donated each year to the Vatican.

South America
- Bolivia : Bolivia has recently joined the production of coffee, exporting mainly to Europe. In recent years, producers from Panama have made an effort to produce specialty varieties, since the Bolivian climate, and especially high altitude, favors the production of good coffee. The main traits of Bolivian coffee are fine, delicate flavors, aromatic and sweet, usually with notes of dried fruit.
- Brazil : Coffee came to Brazil in 1727 from Guyana. Today Brazil accounts for 30% of the coffee consumed worldwide. Quality varies from very low to excellent. Flavors are quite varied due to variations in the quality of the bean, but also to the actual process that can be either natural-dry or wet. There are several Brazilian coffee varieties. Santos, and especially Bourbon Santos, is the most popular because of its sweet, clean and neutral flavor. Real Bourbon coffee is made from the first, small harvest. Mocha seeds are used for this harvest. After the third and fourth years, the coffee beans grow larger and become flat. From the sixth year, the variety is renamed Flat Bean Santos.
  Red Santos coffee is sweet and Bourbon Santos beans are bitter. New Crop Santos coffee is sour but, over time, its sourness is diminishing. The rest of the varieties (Rio, Parana, Victoria, Bahia) are of inferior quality and are often smoked because they dry out in wood fires. Over time, they lose their flavor. Although coffee plants grow everywhere in Brazil, they can be severely affected by sudden downpours, storms, winds, etc. Often the harvest has several defects.
- Ecuador : The lack of know-how and resources has resulted in the country limiting its coffee production and export activities. Coffees are mostly of low quality with a few exceptions. They are usually of high acidity, spicy flavored and full-bodied.
- Colombia : Colombian coffees are usually sorted by bean size. This means that sometimes the quality is inversely proportional to the size of the bean! The main characteristics of Colombian coffee are the balance of flavors and sharp acidity, with a full body. Colombia is the No. 2 country (after Brazil) in terms of global coffee production. It produces many varieties, some bad and some of excellent quality. Some are among the best in the world, with wonderful aroma and flavor. The most well-known are: Medellins (good acidity, mild flavor and savory), Excelso (a certain degree of bitterness), and Manizales (acidic). The best varieties are grown at the foot of the Andes, 1,000 to 1,500 meters above sea level. Thousands of small farms with coffee plantations offer employment to the country's rural population. The US market is the main target for export activities.
- Peru : Most of the plantations in Peru now produce organic coffee, but the quality does not match the method of production, with the majority of the coffee being average. The effort to have cheap organic coffee has led farms to tactics that focus on quantity and not on quality, as the second is difficult to achieve in a short period of time despite suitable climate conditions. There are exceptions, but the general trait is the great difference in flavor and quality between areas or even farms of the same region.
- Venezuela : Although Venezuela does not rely so much on the production of coffee, it produces excellent quality coffee, which is among the best in the world. It has a mild, juicy, delicate, acidic flavor and a captivating aroma. It can be used in blends or on its own. Coffees near the Colombian border are the best in the country and are constantly rising in the world rankings. The best coffee is Meridas with a fine taste, neither bitter nor acidic. Caracas has a pleasant flavor that the French and Spanish are very fond of.

Africa
- Angola : As a result of the civil war tormenting the country, coffee production has fallen and the country that once was the 10th largest producer is now struggling to regain its old position. Angola mainly produces Robustas and a few Arabicas. Their flat flavor makes them ideal for blending.
- Ethiopia : The wild coffee trees in Ethiopia were the ancestors of the Arabian coffee tree that now grows throughout the world. Many believe that coffee was named after the Kaffa region. In this part of the world, the coffee was used as food. Coffee beans were roasted and then turned into powder to which butter was added. Using this mix, they prepared food similar to meatballs, eaten by wandering merchants on their journeys. Even today, Ethiopia is the leading coffee export in Africa, and even though the coffee is processed the ancient way (natural - dry processing), it is very high quality. Ethiopian coffee varieties have a thin body, low acidity and bring out a wide range of aromas. Longberry Harar coffee looks like Mocha and is also called Ethiopian Mocha. This coffee has a very acidic winy flavor and a pleasant scent.
- Burundi : Burundi has a low – yet high quality – production with plantations consisting of 50 to 250 trees. In the past, the various local producers used to mix coffee before selling it, so it was not possible to separate good producers from bad. This practice has changed over the last few years, resulting in the emergence of the best varieties. These coffees boast floral and tea notes, as well as hazelnut flavors with more roasting.
- Congo : The civil war has not allowed coffee production to flourish in Congo, despite the favorable climate conditions. Congo produces Peaberry and Elephant coffee beans (which, instead of two seeds, have only one seed) but also produces Arabica and Robusta. The sale prices are much too low.
- Ivory Coast : The Ivory Coast is yet another country torn by civil war where production has fallen. The country mainly produces Robusta for sale to all markets.
- Cameroon :Cameroon mainly targets the instant coffee market, with the main production volume being Robusta. There are also some exceptions with coffee beans such as Longberry (Peaberry) and Elephant.
- Kenya : Kenyan coffee is by large the best in the world and very popular for its excellent flavor and aroma. Even smaller producers are particularly committed to quality across all stages of production. Kenyan coffee boasts notes of fruit, wine and cherry, and is characterized by high acidity. The favorable climate allows harvesting twice a year, especially at high altitudes.
- Madagascar : Madagascar produces mainly Robusta, with a large amount of it being consumed domestically. In recent years, efforts have been made to improve quality, but this will take a long time.
- Rwanda : The long civil war in Rwanda has also negatively affected production. In recent years, there have been signs of improvement and the country is back in production with very good quality coffee. This effort has been further enhanced by climate conditions, know-how and the will to succeed. Coffee beans are wet processed, bringing out fruity flavors with notes of flowers, and a full body. The variety grown in Rwanda is mainly Arabica.
- Zambia : As Zambia produces coffee with great fluctuations in quality, attention is required when selecting. The coffee is reminiscent of flowers, with balanced acidity and a strong body.
- Zimbabwe : Political events in Zimbabwe are standing in the way of the production and exportation of coffee. It remains to be seen whether the country will develop or will eventually further reduce its production. Over the last 50 years, Zimbabwe has been trying to produce better quality coffee. Results are encouraging since it has struck a balance in flavor, with pleasant complexity and a strong body that could easily stand up to Zambia's coffee varieties.
- Tanzania : Generally speaking, Tanzania has very good production. The plantations around Mount Kilimanjaro especially are of excellent quality. They produce coffee with wine notes, sharp acidity and fullness of flavors. Most of the Peaberry coffee beans in the market are overpriced compared to their quality. Their coffee is nice and resembles the coffee produced in Kenya. The best coffee in the country is Kibo Chagga.
- Uganda : With production focusing mainly on Robusta, we do not expect to see anything special; however, the Arabica grown in some of the plantations in the area is of rather good quality.

Asia
- China : China only produces instant coffee, as most consumers in big cities have adopted western coffee. Yet in the countryside, coffee is simply unknown. No wonder, since China is the country of tea.
- India : Quality is generally moderate, with an upward trend in recent years. The largest importer of Indian coffee is the British market. Robusta coffees are produced in large quantities and are of good quality. They boast mild acidity, full body and a balanced, bittersweet taste, which makes them an ideal choice by many coffee roasters to create blends from.
- Indonesia : One of the oldest coffee producers that has been affected by Arabica plant diseases and replaced by other, more disease-resistant Robusta plants which account for 90% of the production even today. Coffees from here boast low acidity, full body and vivid aromas – a very good choice for blending. The world's most expensive coffee, Kopi Luwak, is produced in Indonesia. The island of Java is also renowned for its coffee production. They produce a high quality coffee called "Oval Java" which expresses itself in gourmet notes of ripe fruit whilst emitting an intoxicating aroma.
- East Timor : With its origins in Indonesia, this coffee shares the same traits as Indonesian coffee. East Timor, however, has its own unique hybrid “Timor” coffee, a blend with the Caturra variety. The result of this blend is the Catimor that is gaining ground as a result of its good characteristics.
- The Philippines : In the Philippines, the main types of coffee are grown together at the same time (Arabica, Robusta, Excelsa, Liberica), with very good results quality-wise. 80% of the country’s production goes straight to Nestle.
- Vietnam : Vietnam has the largest production of coffee worldwide after Brazil.They mainly use Robusta trees as they are more resistant.
Australia - Pacific Ocean
- Australia : In general, Australia produces coffee with less caffeine, pleasant acidity and earthy notes. Coffees vary greatly among producers depending on the harvesting method, which can be completely mechanical or manual. This affects the quality of the coffee bean that reaches processing. Smaller coffee farms have excellent coffees, but they are not particularly known since they are not exported.
- Hawaii : Hawaii produces coffee that can vary greatly among regions or producers. Basically, Hawaiian coffees have a smooth flavor, very low acidity, full body and a complex aromatic personality. Kona coffee is named after the Kona region of Hawaii. This region has volcanic soils, which greatly favor the growth of good coffee, with excellent taste and wonderful aroma. Unfortunately, its production is constantly decreasing due to the aging of traditional farmers and the refusal of young people to involve themselves in this profession.
- Papua New Guinea : Because of the peculiarity of the soil and the inaccessible coffee growing sites, production is difficult. Also, while farming is organic, few farms are certified. The lack of official certification does not necessarily mean that good quality coffee is not produced in the country. Papua New Guinea produces coffees characterized by low acidity and intense aromas bringing out notes of fruit and flowers.
Other countries
- Yemen :This is the country from which coffee began its long journey, since it was through Mocha's harbor that coffee reached Venice via Arab merchants. In terms of coffee consumption and marketing, Yemen is not considered an easy location because there are still different ways of consuming coffee that derive from ancient rituals and customs. The taste of coffee is characterized by experts as earthy, complex and spicy, and the average consumer would probably find it strong, odd and bitter.