Aug 116 min read

The World Coffee Map

Updated: Aug 26

Ideal conditions for coffee plants to thrive can be found globally in the equatorial region known as the "Bean Belt," situated between 25 degrees North and 30 degrees South latitude. Arabica grows best at high altitudes in nutrient-rich soil, while Robusta adapts well to higher temperatures and can grow at lower elevations.

What factors affect the quality and flavor of coffee?

Everything from the type of plant, the chemical composition of the soil, the weather, the amount of rainfall and sunlight, and even the exact altitude at which the coffee plant grows can affect the flavor of the final coffee product.

These key variables, along with the way the coffee beans are processed after harvest, contribute to the differences between coffees from different countries, growing regions, and plantations around the world.

The combination of these factors is so complex that even within the same coffee plantation, there can be a wide range in coffee quality and flavor.

Coffee is grown in more than 50 countries around the world, including:

North America and the Caribbean

United States - Hawaii

While there are coffee farms throughout the Hawaiian Islands, Kona coffee from the Big Island of Hawaii is the most famous and consistently sought after. Here, the natural environment creates ideal conditions for growing coffee trees on the slopes of the active Mauna Loa volcano. Young trees are planted in fresh black volcanic soil, giving the impression that farmers are growing their trees in rock. Shade from tropical afternoon clouds creates a natural canopy to protect the trees from the harsh sun, and frequent island rains provide the rainfall the trees need. Kona coffee is carefully processed to produce a delicious, full-bodied cup with a medium body.

Mexico

Among the world’s largest coffee-producing countries, Mexico ranks first with over 100,000 coffee growers, who tend to focus on smaller coffee farms rather than large plantations. Coffee farms are mainly located in the southern states of Veracruz, Oaxaca, and Chiapas. Mexican coffees tend to have a great aroma and deep flavor, with a distinct sharpness. Mexican coffee beans are good for dark roasts and are often used in blends. One popular Mexican coffee is called Altura, which gets its name from the high altitudes at which the coffee is grown.

Puerto Rico

Coffee was brought to Puerto Rico from Martinique in 1736. By the end of the 19th century, the island had become the sixth largest coffee exporter in the world. However, due to the impact of severe hurricanes and competition from other coffee-producing countries, Puerto Rico had to look for other ways to sustain its economy. Today, the coffee industry is recovering, growing quality coffee from the Arabica variety and adhering to the highest standards. The Caribbean island has two main growing regions: Grand Lares in the south-central region and Yauco Selecto in the southwest. Both regions are known for their rich, balanced coffees with a fruity aroma and acidity.

Central America

Guatemala

While perhaps not as well known as some of its Central and South American neighbors, Guatemalan coffee has a distinct flavor profile that is sought after for its rich, full-bodied flavor. There are three main growing regions—Antigua, Coban, and Huehuetanango—each with stunning rugged landscapes and rich volcanic soils. The microclimates greatly influence the quality and flavor of the “absolute hard beans” (grown at elevations of 4,500 feet/1,370 meters or higher). These coffees are medium to full-bodied and have depth and complexity, with flavors that are almost spicy or chocolate.

Costa Rica

Costa Rica produces only washed Arabica. With its medium body and crisp acidity, this coffee is often described as perfectly balanced. Costa Rican coffee is grown primarily on small farms, or by family farmers. After harvest, the coffee cherries are taken immediately to modern processing facilities, called beneficios, where the wet process begins. Careful attention to quality processing and dedicated growing methods have built Costa Rica’s reputation for premium coffee.

South America

Colombia

Colombia is perhaps the most famous coffee-producing country in the world, ranking second globally in annual production. Thousands of small family farms across the country pride themselves on maintaining high standards of quality. That care and attention results in delicious, mild-bodied coffees with well-balanced acidity. With its stunning mountainous landscape, Colombia provides an ideal natural environment for growing coffee, but the difficult terrain makes transporting beans from production centers to export points difficult. Even today, this is often done by tractor or jeep. Colombia’s Supremo, the highest quality coffee, has a delicately sweet flavor, while Excelso Grade is smoother and slightly higher in acidity.

Brazil

Brazil is the world’s largest coffee-producing country, with seemingly endless acres of land available for production. Coffee plantations in Brazil often cover vast tracts of land, requiring hundreds of people to manage and operate to produce large quantities of coffee. Both Arabica and Robusta coffees are grown, and climate, soil quality, and altitude determine which coffee varieties grow best in which areas. A good cup of Brazilian coffee is clean, sweet, full-bodied, and low in acidity.

East Africa

Ethiopia

Coffee lore tells of the discovery of the first coffee trees in Ethiopia—it’s not hard to believe that coffee originated in a region where wild coffee plantations are still the primary source of harvest. Generally, washed-processed Ethiopian coffees come from one of three main growing regions—Sidamo, Harrar, Kaffa—and often carry one of those names. In the cup, Ethiopian coffees tend to make a big, bold statement: full-bodied, slightly understated, and full-bodied.

Kenya

Kenyan coffee is becoming a popular choice in both the United States and Europe, with its crisp acidity, fruity flavors, and rich, full-bodied flavor. It is produced at the foot of Mount Kenya by smallholder farmers who focus on quality from processing to drying. Kenya has its own grading system, with AA Kenya being the largest of 10 sizes and AA+ representing plantation-grown beans.

West Africa

Ivory Coast

Ivory Coast is one of the world’s largest producers of Robusta coffee, which has a rich aroma with a full body and mild acidity. This variety is ideal for darker roasts, so it is often used in espresso blends.

Arabian Peninsula

Yemen

In the country where coffee was first grown commercially, it is still grown in the traditional way that has been proven over centuries. You can almost always find a few coffee trees in the small, terraced gardens of family farms. Because water is scarce in this arid region, the coffee beans grown here tend to be smaller and more irregular in size and shape. The lack of water also means that the coffee cherries are dry-processed after harvest. The result is a Yemeni coffee that has a distinctive, rich flavor that is unlike any other.

In the old days, when coffee was shipped from Yemen's famous port of Mocha to destinations around the world, the word Mocha became synonymous with Arabic coffee. The Dutch combined Arabica coffee with coffee grown on the island of Java to create the first blended coffee - and one that is still famous today - Mocha Java.

Asia

Indonesia

Indonesia, one of the world’s largest countries, is made up of thousands of islands. Some of the larger islands—Sumatra, Java, and Sulawesi—are world-renowned for their premium coffee. The coffee plant was introduced to Indonesia by Dutch colonists in the 17th century, and the country quickly became the world’s leading producer. Today, small 1-2 acre coffee farms dominate, and most are dry-processed. Indonesian coffee is known for its full-bodied, full-bodied flavor and mild acidity. Indonesia is also famous for its premium aged coffee, which farmers store for long periods of time to sell at higher prices. Storage allows the coffee to age gently in Indonesia’s warm, humid climate, producing a coffee that is prized for its fuller body and less acidity. No other process can match it—even with today’s technology.

Vietnam

In the 19th century, coffee was introduced to Vietnam by the French, who brought Arabica plants from Bourbon Island to grow in Tonkin. Recently, coffee has returned and the coffee industry is booming, making Vietnam one of the largest coffee producing countries in the world. Currently, small farms in the South mainly grow Robusta coffee. With a slightly bitter and mildly rich flavor, Vietnamese coffee is often used in blends.

Arabica coffee is also grown in a small number in Vietnam. However, only at suitable altitudes and climates can it produce perfect coffee beans. In particular, Lam Dong is the province that produces the best quality Arabica in the country. In particular, Arabica Cau Dat is always famous for its quality and unique flavor.

Other coffee producing countries include:

Angola	Ecuador	Liberia	Rwanda
Bolivia	El Salvador	Madagascar	Sierra Leone
Burundi	Ethiopia	Malawi	Tanzania
Cameroon	Gabon	Nicaragua	Thailand
Central African Republic	Ghana	Panama	Timor-Leste
China	Guinea	Papua New Guinea	Togo
Côte d'Ivoire	Haiti	Paraguay	Uganda
Cuba	Honduras	Democratic Republic of Lao	Venezuela
Democratic Republic of Congo	India	Peru	Zambia
Dominican Republic	Jamaica	Philippines	Zimbabwe