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Best Countries for Coffee Beans

Over 50 countries in the world grow coffee, and each nation boasts of the uniqueness of its coffee beans. The difference in taste among coffee from diverse regions of the globe results from the varying amounts of rainfall, sunshine, altitude and soil composition. The combination of the mentioned factors combined along with the picking process has a lasting effect on the taste of the cherries. With that in mind, let’s explore the countries that provide us with the best coffee beans in the world.


Arabica originated from Ethiopia. For the most part, it grows in the wild, and today the bulk of coffee is harvested from the wild trees. Ethiopia is littered with an array of coffee varieties, and while the majority are still unclassified, they contribute to the singularity of a cup of coffee from this Eastern Africa nation. The main coffee growing areas are Sidamo, Harrar, and Kaffa. Year after year these regions produce some of the globe’s most exceptional coffee. Unlike in South and Central America, producers seldom contend with challenges that devastate coffee growers because coffee is non-native those regions.

In 2014, coffee-leaf-rust scourged Central America and obliterated thousands of estates. Because of being native to Ethiopia, disease or climate-born havoc rarely affect Ethiopian farms. There are numerous un-heard of varietals in Ethiopia. The specialty coffees from this Eastern Africa nation are renowned for having a syrup body which results from the still popular drying processing techniques employed by Ethiopian producers whereby the coffee’s scarlet skin remains intact. This process renders the coffee a remarkable floral and fruity character.


Kenyan coffee is popular in both Europe and the United States. The beans induce a piercing, fruity acidity along with a full body and intense scent. A group of gifted researchers resolved to find the perfect variety of excellence and robustness in Kenya. To date, the SL28 variety has symbolized the country for its outstanding quality. Grown mainly on the foot of Mt. Kenya and mostly by small-scale farmers, Kenya emphasizes on quality, consequently, drying and processing stages are well monitored and controlled. Also, Kenya has a distinct grading system. The largest bean is the Kenyan AA in the 10-size rank system while AA+ indicates the coffee was estate grown.


In terms yearly production, Colombia ranks second in the world and therefore remains among the world’s most established coffee producers. The myriad of microclimates offers a distinctive flavour profile. Colombia’s location on the Equator means growers experience two harvest seasons annually rather than one season experienced in the majority of coffee growing countries. Therefore, the international market gets fresh and delicious coffee all year-round.

Small-scale farmers grow, harvest, process and dry coffee themselves (instead of delivering to mills or cooperatives for the latter) which results in impressive single producer micro-lots. The Colombian Supremo the top grade has a gentle, savoury sweetness. The Excelso Grade is a little bit oozy and a bit more acidic.