The producing countries, their growing regions, their harvest calendars and their cup profiles.
Origin is not a flavour guarantee. Processing and roast move a coffee further than geography does. But it is the best starting point you have.
The producing countries, their terroirs and their cup profiles.
Origin
Shade-grown coffee in the northern highlands, Jinotega and Matagalpa for volume, Nueva Segovia for the lots that win. A sweet, easy cup that suits espresso.
Origin
A third of the world's coffee, and the origin that makes espresso blends work.
Origin
Hillside smallholdings, cooperative washing stations, and some of the cleanest coffee in East Africa.
Origin
Two harvests a year, wildly varied microclimates, and the most reliable washed coffee in the Americas.
Origin
The country that invented the micromill revolution and made honey processing mainstream.
Origin
Old Bourbon and Pacamara trees on volcanic slopes, and a coffee industry rebuilt after losing everything.
Origin
The genetic home of arabica, and the origin whose washed lots defined what floral coffee tastes like.
Origin
Eight distinct growing regions on one small country's volcanic spine, and a cup that changes with each.
Origin
Shade-grown coffee under spice trees, the only monsooned coffee in the world, and serious fine robusta.
Origin
Wet-hulled Sumatra, and why an Indonesian cup tastes like nowhere else on earth.
Origin
Double-washed processing, SL varieties, and the blackcurrant acidity nothing else reproduces.
Origin
Shade-grown smallholder coffee from Chiapas and Veracruz, and the home of certified organic at scale.
Origin
A small producer that changed the price of coffee worldwide by planting one unfashionable variety.
Origin
Garden-grown Typica in the highlands, sold in small lots, and one of the last places old varieties survived.
Origin
Africa's largest coffee exporter, native robusta forests, and washed arabica off two mountain ranges.
Origin
The world's robusta powerhouse, and a specialty scene that is changing the species' reputation.
Origin
Terraced mountain plots, sun-dried cherry and the oldest coffee trade on earth, still in the same cup.
Origin
Central America's largest producer, six distinct growing regions, and lots that range from flat commodity to some of the sweetest coffee in the isthmus.
Origin
High altitude, mostly organic, and the best value in specialty coffee: gentle acidity, real sweetness and a price that has not caught up yet.
Origin
Bourbon grown on a thousand hills, washed at cooperative stations, and a floral, tea-like cup that rewards a gentle filter recipe.
Origin
Kilimanjaro and Mbeya, peaberry lots sold as their own grade, and a cup that sits between Kenyan intensity and Rwandan delicacy.