There are over 60 coffee-growing countries in the world, most within three main geographical regions. As we learned, these areas are refered to as "The Bean Belt"

The climates and soils of different regions can give beans different flavours.

Central and South America

Costa Rica

• Costa Rica has a reputation for fine coffees and only produces wet-processed Arabica.

• Coffee is mainly produced on small farms and is taken to processing facilities after harvesting.

• Costa Rican coffee has a medium body and sharp acidity which balance the coffee.

Colombia

Colombia is the best-known coffee producing country and produces consistent, high-quality coffee. It is the largest Arabica producer in the world and the third largest overall. Most Colombian coffees are wet-processed Arabica and are grown at high altitudes on small holdings. Colombian coffees are mild with well-balanced acidity and lead the market in premium single-origin coffee.

Brazil

Brazil is by far the largest coffee producer in the world with around a third of the global production. Both Arabica and Robusta coffee are produced and unlike most of the world’s coffee-growing countries, almost all coffee in Brazil is dry processed. Instant coffee makes up around 20% of overall exports. Brazilian coffee is sweeter with a medium body and low acidity.

Southeast Asia and Pacific

Vietnam

Vietnam has quickly grown to be the second largest coffee producer after Brazil. 97% of its coffee is of the lower quality Robusta variety. The small plantations in the southern part of the country make up most of the growing area. Robusta in Vietnam is mainly processed using the dry method. Vietnamese coffee has a light acidity and mild body and is frequently used for blending.

Indonesia

Indonesia is the fourth largest coffee producing country. Arabica makes up 25% of exports and mainly comes from the islands of Java, Sumatra and Sulawesi. The rest of the coffee is lower quality Robusta processed by the dry method. Arabica coffee is picked by hand in Indonesia and is mostly processed by the wet method. Indonesian Arabica coffee has low acidity and a full body.

Hawaii

Hawaii is most famous for its Kona Arabica coffee made in the Kona region on the slopes of the active Mauna Loa Volcano. The high altitude and rich volcanic soil create near-perfect coffee growing conditions for the Arabica in this area. Kona coffee is some of the most expensive in the world and is often blended with cheaper beans. The minimum required Kona beans in any Kona blend is 10%. Hawaiian Coffee is mostly wet-processed and is rich and aromatic with a medium body.

Africa and Arabia

Ethiopia

Coffea arabica is native to Ethiopia and wild plants are still harvested here. Ethiopia is by far the largest coffee producer in Africa. Coffee production is a mix of traditional dry processing in the high eastern regions and wet processing in the south. Ethiopia is one of the few countries that dry processes have high grown Arabica beans. Ethiopian single-origin coffee is full-bodied and quite diverse and can go from being quite fruity in the eastern highlands to winey, chocolate flavours in

the south.

Kenya

Kenyan coffee is grown along the slopes of Mt Kenya, Africa’s second highest mountain. High altitude and volcanic soils make Kenyan coffee some of the most popular in the world. The volume produced is not high and most coffee is grown by small scale farming. This has the benefit of keeping quality high. Kenyan Arabica is wet processed with a medium to full body. Flavours are similar to eastern Ethiopian coffees but with more body.

Yemen

Yemen is home to the famous Mocha coffees. They are a variety of Arabica named after the ancient port where coffee was first traded. Most Yemeni coffee is dry processed in the traditional way. Water is scarce and the beans tend to be smaller and irregular in shape. Yemeni coffees have a distinctive taste that is deep and rich.