Identifying Unique Specialty Coffee Growing Regions Around the World

Africa has long been recognized as the birthplace and nurturer of high-quality specialty coffee beans, characterized by fruity notes and a bright acidity cultivated from its majestic landscapes. The bond between coffee and people here transcends economic interests to include a deep-seated love and endless passion.

Ethiopia - The Famed Cradle of Specialty Coffee

With ideal conditions for growing specialty coffee, Ethiopia is regarded as the genesis of some of the planet’s most appealing coffee varieties.

Natural Conditions for Growing

Ethiopia’s elevation is perfect for capturing the essence of the earth and sky in each coffee bean. The average elevation ranges from 1,290m to 3,000m above sea level, where the lower temperatures and pressures help the coffee plants accumulate sugars and nutrients, crafting a distinctively enticing flavor.

Diverse Coffee Varieties

This country boasts 99% of the world's genetic diversity in coffee plants, with famous specialty coffee growing areas like Sidamo, Yirgacheffe (home to some of the world’s finest coffees), Lekempi, Wellega, Gimbi, Harrar, Limu, and Djimma.

Signature Coffee Varieties

Ethiopia is home to various distinct specialty coffees with delicate flavors like herbal and floral notes blended with the freshness and coolness of fruits. Notable among these are the sweet Hafursa and the rich Biftu Gudina.

Coffee Processing

To enhance the coffee’s acidity and unique flavor notes, Ethiopian growing regions prefer natural and wet processing methods. This results in coffee that is bright, full-bodied, and reminiscent of flowers and fruits, with an acidity ranging from medium to high depending on the variety and region.

Ethiopia is home to many different specialty coffees that stand out with delicate flavors such as herbal and floral aromas

Kenya - The Newer Neighbor of Ethiopia

Located between longitudes 34 and 42 degrees and latitude 5 degrees, bordering Ethiopia, Kenya’s specialty coffee cultivation started relatively late, with its first harvest in 1986.

Natural Conditions

Kenya’s climate is quite diverse, ranging from tropical along the coast to arid inland, with average temperatures between 15 - 25 degrees Celsius and annual rainfall ranging from 250 - 2,000 mm. Positioned at elevations above 1,500m above sea level, the predominant terrain in Kenya consists of plains and highlands, with abundant water sourced from various rivers such as Tana, Athi, Ewaso, etc.

Signature Coffee Varieties

Kenya's specialty coffee impresses with its rich, memorable flavors from the first sip, similar to wine-like acidity and sweet fruity notes. Scottish researchers introduced two dominant coffee varieties, SL-28 and SL-34, hoping to enhance the region's economic returns and reputation on the global specialty coffee map.

Coffee Processing

Kenya primarily produces coffee using the wet processing method, which adds balance and complexity to the coffee. Afterward, the coffee is ground, fermented dry (with all water removed) in concrete tanks. Once fermentation is complete and the mucilage is dissolved, the coffee is washed in small channels and reclassified according to density. Lighter beans float to the top, and the denser parchment is usually soaked in clean water for up to 24 hours before being dried on racks.

Kenya's coffee growing regions have quite diverse climates, from tropical coastal to arid inland, with average temperatures ranging from 15 - 25 degrees Celsius

Rwanda - The Resilient Specialty Coffee Growing Region

Before achieving peace with its coffee beans as it has today, Rwanda endured a horrific genocide and civil war that shook the world in 1994. Nearly 10% of the population was eliminated, with thousands more displaced or becoming refugees in neighboring countries. After the pain subsided, coffee became an opportunity for the nation to rebuild.

Natural Conditions

Fortunately, Rwanda boasts ideal coffee growing conditions: significant elevations, regular rainfall, and volcanic soil with a good organic structure conducive to producing high-quality coffee. Coffee growing areas are situated at elevations between 1,200-2,000 masl, with average annual rainfall of 1,170 mm, mostly between September and May. Ample sunlight provides the appropriate humidity to produce highly sought-after coffee batches. The average annual temperature in Rwanda is 19.1 degrees Celsius, with monthly averages ranging from 19.5 degrees C in September to 18.5°C in July.

Signature Coffee Varieties

The natural conditions of these growing areas create an ideal environment to nurture Bourbon - one of the most complex coffee varieties. Though Rwanda contributes only 0.2% to global coffee output, these are premium, unforgettable flavors with juicy fruit and aromatic floral notes. Besides Bourbon, Catuai and Caturra are also popular varieties in Rwanda, known for their rich, complex acidity.

Coffee Processing

Most coffee cultivation in Rwanda is done on a small scale by local farmers. Coffee is harvested annually and transported to communal wet processing stations. Imperfect coffee berries are removed. The quality coffee berries are soaked in water, then placed in grinding machines to remove the outer fruit layer. Farmers then soak the green coffee beans in fermentation tanks to enhance their flavor. The final step involves drying the coffee beans on racks, manually turning them to achieve optimal moisture content.

The natural conditions of the growing area in Rwanda are the ideal environment to nurture Bourbon

Burundi - The Heart of Africa’s Specialty Coffee

The people of Burundi greet coffee with memories of unhappiness, exploitation, and oppression, with each individual forced by Belgian colonists to cultivate at least fifty coffee plants annually. From this dark past, coffee has emerged as a key agricultural product.

Natural Conditions for Growing

Most coffee in Burundi is cultivated at elevations of about 1,200-2,000 masl, ensuring bean hardness (SHB). Not only the elevation but also the quality of the soil and climate here is a significant advantage: nutrient-rich volcanic soil and extremely favorable weather with 1,200mm of annual rainfall contribute to enhancing the coffee’s flavor.

Signature Coffee Varieties

The primary coffee variety grown in Burundi is Arabica, with very little Robusta production. A notable variety is Bourbon, which is why this growing region is often compared to Rwanda. While Rwanda's specialty coffee is rich, Burundi's coffee is bright, primarily characterized by fresh, fruity flavors with citrus and spice notes intertwined with intoxicating floral aromas.

Coffee Processing

The coffee production scale in Burundi is quite small and artisanal. The harvest season typically extends from late March to August each year. Coffee berries are picked on the slopes by farmers who are highly aware of the importance of harvesting ripe coffee and sorting it afterward. At many stations, farmers use sorting systems to remove bad and damaged coffee berries. Then, these are milled to remove the fruit flesh, fermented, washed, and dried on racks.

Coffee is typically processed using traditional methods. After the coffee berries’ flesh is removed using a traditional 3-disc grinder, the coffee is classified into three types: A, B, C. The coffee is dry-fermented for up to 16 hours, depending on the climatic temperature at the time of processing. Afterwards, the coffee is thoroughly washed and reclassified in water channels and soaked in tanks for 12 – 20 hours. The coffee continues to be sun-dried on racks and manually sorted. Coffee is primarily dried on high racks for about 20 days. The drying period is extended due to Burundi's cool, rainy climate.

Most coffees in Burundi are grown at altitudes around 1200-2000 masl

Uganda - Elevating the Coffee Experience

Previously, Uganda was known for producing low-quality Robusta coffee, but this has changed over the past decade. Now, specialty Arabica coffee is booming in Uganda and has become a reputable brand.

Natural Conditions for Growing

Uganda has three main coffee production regions: the Rwenzoris in the West, Mt. Elgon in the East, and West Nile in the Northwest. The growing areas boast ideal elevations of 1,600 - 2,100 masl, abundant sunshine, and a cool climate that slows the development of Arabica coffee, creating a rich flavor profile of juicy fruit with a sweet buttery aftertaste.

Signature Coffee Varieties

Uganda is characterized by famous coffee varieties such as Kent, Typica, SL-14, SL-28. The coffee beans impress with their clarity, reminiscent of happy candy, sweet with lush fruity flavors.

Coffee Processing

Coffee farms in Uganda typically have a small scale, less than half a hectare. Farmers choose to intersperse coffee plants with shade trees to moderate the climate and promote plant health. To achieve robust growth in just 10 years, the government focuses on educating farmers and applying modern farming practices.

Uganda has three major coffee producing regions: Rwenzoris in the West, Mt. Elgon in the East and West Nile in the Northwest

When it comes to the Americas, one often thinks of the distinctive traits of the specialty coffee growing regions that produce aromatic cups with caramel and chocolate overtones, coupled with a smooth, mild acidity. Covering a large area within the coffee belt, the Americas boast renowned specialty coffee producing countries stretching from Central to South America, including Brazil, Colombia, Panama, Peru, Mexico, and more.

Brazil - The World’s Largest Specialty Coffee Growing Region

Brazil, the number one coffee exporter globally, is highly regarded for both its volume and quality of coffee. The country encompasses numerous ideal climate zones and rare plant varieties.

Natural Growing Conditions

• Brazil is mostly situated within the coffee belt, merging special natural elements that strongly favor coffee growth and highlight its potential flavor. Brazil's specialty coffee growing areas are located in tropical highlands with cool, diverse climates and plentiful rainfall. Notable coffee-producing locations include Bahia, Espírito Santo, Minas Gerais, Rio de Janeiro, and São Paulo, each offering unique microclimates unmatched elsewhere. The day-to-night temperature variance, combined with the tropical nature of the region, may stimulate natural chemical processes in the coffee beans, developing organic acids, aromatic compounds, and sugars, resulting in deliciously rich and enjoyable flavors.

Signature Coffee Varieties

• Brazil's vast land and favorable natural conditions allow for the cultivation of a wide variety of coffee plants. The country is home to over 100 coffee varieties, most of which are listed among the world’s finest, including Bourbon, Yellow Catuai, Mundo Novo, Caturra, and Typica.

Coffee Production Process

• To maintain its leading position as a top coffee exporting country, Brazil has invested significantly in experimenting to improve coffee production processes. The country has also spent considerable funds developing new drying systems and techniques to minimize the negative impacts of the fermentation process on coffee quality. Consequently, Brazil is one of the few countries successfully implementing the dry processing method in coffee production. Furthermore, farms across the country continuously explore and refine both traditional wet and semi-wet processing methods to enhance the quality and diversity of their coffee.

Coffee growing areas in Brazil have a large area and are favored by nature

Panama - The Most Selective Specialty Coffee Growing Region in the World

It is a point of pride that Panama is home to some of the most prized and temperamental coffee varieties. This piques curiosity about what makes this land so special and unique.

Natural Growing Conditions

• Panama, with a total area of 75,420 km², boasts a stunning isthmus bordered by the Caribbean Sea to the north and the Pacific Ocean to the south. Not only that, but the region is also fortunate to have a cool tropical climate, fertile volcanic soil, and a range of elevations up to 2,800 masl, along with abundant pure groundwater. The interior of Panama is mostly steep mountains and highland plains, ideal for the development of specialty coffee plants.

Signature Coffee Varieties

• Several specialty coffee varieties are cultivated in Panama (including Catuai, Caturra, Maragogype, Pacamara, and Mundo Novo), but the most valuable and distinctive is undoubtedly Gesha when it thrives in the Chiriqui Highlands and Boquete. This demanding coffee variety has required farmers to invest significant effort and research to transform it from a wild plant into one of the highest quality specialty coffees. Grown on volcanic soil at elevations above 1,200m, Gesha from Panama offers a delicate, transparent flavor reminiscent of tea, lemon blossom, and a hint of ginger.

Coffee Production Process

• The processing methods and techniques in Panama have been extensively researched and improved to enhance coffee quality. This continuous innovation and creativity have helped Panama become a trusted specialty coffee brand. The coffee industry here focuses on investing in transportation and processing infrastructure, including wet processing stations and drying facilities. This unique approach has resulted in exceptionally high-quality coffee batches.

The Panama growing region is fortunate to have a cool tropical climate, fertile soil accumulated from volcanic lava, and diverse altitudes

Colombia - A Diverse Specialty Growing Region Favored by Mother Nature

Colombia is among the names that resonate powerfully within the international specialty coffee community. This country possesses nearly perfect coffee growing regions in every aspect, enriched by fertile volcanic soil, diverse ecosystems, and a wide range of processing methods.

Natural Growing Conditions

• Mother Nature has seemingly favored Colombia, bestowing upon it a diversity in climate, terrain, and perfect volcanic soil for producing high-quality coffee. The coffee growing regions in Colombia are situated at an average elevation of 1,200 - 1,800 masl, amid breathtaking landscapes. Various renowned areas within Colombia’s expansive territory each possess unique conditions regarding water sources, temperature, solar radiation, and wind patterns, making the coffee from each region distinctly flavorful and unique.

Signature Coffee Varieties

• Coffee production is highly valued in Colombia, with research centers dedicated to studying and improving all aspects of coffee cultivation. Farmers are introduced to and encouraged to use new hybrid varieties that are high-yielding, disease-resistant, and climate-adaptable. Currently, coffee farms in Colombia focus on growing main varieties such as Typica, Bourbon (yellow, red, pink, orange), Caturra (yellow and red), Maragogype, Pacamara, Castillo, Colombia, Marsellesa, and Tabi. Additionally, in recent decades, the Gesha variety has also gained attention among Colombian farmers, being developed with a focus on specialty coffee strategies emphasizing quality and uniqueness.

Coffee Production Process

• In Colombia, coffee is cultivated on steep slopes alongside native trees such as banana to optimize water irrigation. Coffee is harvested twice a year. Due to most production facilities being located on hillsides, coffee harvesting in Colombia is predominantly done by hand. After harvesting, Colombian coffee farmers process the coffee directly on their farms. The traditional method in this country is the wet process, where coffee is stripped of its husk and mucilage before being dried, leaving only the outer parchment to preserve the original flavors. However, many farms in Colombia now also use dry and semi-wet processing methods to enhance the coffee’s sweetness.

Colombia's coffee growing region possesses diversity in climate, terrain, and volcanic soil

Mexico - The World’s Leading Producer of Organic Coffee

Mexico values its coffee cultivation deeply and invests significant effort into this principal crop. To achieve growth in output and quality, this region has had to overcome numerous challenges related to funding and labor shortages.

Natural Growing Conditions

• The majority of the coffee growing regions in Mexico are covered by mountains, providing optimal elevations for specialty coffee cultivation. The country’s temperatures range from 15°C to 20°C in the central mountainous regions to 23°C to 27°C in the coastal plains. The average annual rainfall is 725mm, consistently distributed throughout the year but mainly concentrated from June to October. From July to October, Mexico’s weather is significantly influenced by El Niño phenomena.

Signature Coffee Varieties

• Garnica, Typica, and Bourbon are among the many names that have built the reputation of Mexico’s specialty coffee industry. However, the country has faced challenges with widespread coffee rust disease, prompting researchers to introduce high-resistance varieties such as the Catimor strain, represented by Marsellesa, known for its quality and disease resistance. Depending on the growing region, Mexican coffee can have either a robust or a delicate flavor, but all share a mild acidity.

Coffee Production Process

• 90% of Mexico’s coffee is grown in four southern states: Chiapas (44%), Oaxaca (11%), Veracruz (29%), and Puebla (11%). The coffee cultivation workforce consists of 500,000 people. 70% of the farming households have small plots under 10ha, while larger farms greater than 50% account for only a small fraction at 0.06%. In Mexico, most farms are organically certified by default, and all farm work is done by hand. This has made Mexico the largest exporter of certified organic coffee. The majority of the coffee is processed using the wet method, with a minority following the natural method.

Much of the growing area in Mexico is covered by mountains, creating the optimal altitude for specialty coffee trees

Peru - A Specialty Coffee Growing Region Committed to Quality and Distinction

Peruvian farmers began coffee cultivation in the 1700s. With a unique geographical advantage, strong cultivation traditions, and rapid growth as a major export commodity, Peruvian coffee quickly rose to prominence among the world’s best coffees.

Natural Growing Conditions

• Peru, situated entirely within the coffee belt, ranges in elevation from 900 to 2,000 masl and is a paradise for rare coffee varieties. The Andes mountains stretch across the country, bringing incredible climate, terrain, and cultural diversity to each coffee growing region in Peru. From the tropical forests in the north, the vast valleys in the central region, to the organic coffee hills in the south, each location nurtures a unique flavor story. Tasting coffee from different regions, one can appreciate the distinct delicacy, smoothness of fresh flowers and fruits, or the rich, enticing chocolate notes.

Signature Coffee Varieties

• Coffee farms in Peru tend to favor Arabica varieties. Typica, Caturra, and Catimor are the most widely cultivated varieties that farmers focus on. Newer high-potential varieties such as Catimor, Pache, Bourbon, and Pacamara are also popular in the country. Additionally, high-value varieties like Gesha are gradually being introduced on Peruvian coffee farms with a strategy focused on specialty coffee, emphasizing quality and uniqueness.

Coffee Production Process

With natural advantages and a commitment from farmers to coffee quality and environmental protection, organic coffee cultivation is widely practiced in Peru. Farmers use organic fertilizers and natural products like Neem oil to repel pests, garlic oil, and tea tree oil to control some weeds. Crop rotation with other organic plants is common to maintain soil health and reduce the risk of pests and diseases.

• Coffee harvesting in Peru is primarily a manual process. Farmers personally pick only ripe berries to ensure the best quality. After harvesting, the coffee beans undergo various processing methods. The three most common techniques are wet, natural, and semi-wet processing.

Peru is a land located entirely in the coffee belt, with altitudes from 900 - 2000 masl and is a paradise of precious coffee varieties

Asia also stands out as a key region for cultivating specialty coffee, despite most of its area lying outside the traditional coffee belt. It boasts unique microclimates and natural conditions ideal for producing top-tier coffees, highly regarded by coffee experts, in countries like Yemen, Thailand, Indonesia, and India.

Yemen - A Pioneering Region for Specialty Coffee Innovation

Yemen hosts some of the oldest specialty coffee cultivation areas outside Ethiopia. This country is considered a leader in coffee production and innovation.

Natural Conditions

• In Yemen, 80% of the provinces grow coffee, with main areas including Odaini, Tufahi, Dawayri, Bura'I, and Jaadi. Specialty coffee in Yemen is cultivated in mountainous and high plateau regions at elevations around 2,400 masl. The climate is typically hot and dry with minimal rainfall, especially in the largest coffee-producing highlands of the north such as Sanaa, Hajjah, Sa'dah, and Al Mahweet. Western areas include Bura'a in Al Hodaidah and Raymah provinces, and the southeastern and southwestern areas include Yafea, Abin, Lahj, Al Baidha, Dhamar, and Taiz.

Signature Coffee Varieties

• Yemeni farmers have been growing coffee since the 17th century with distinctive varieties like Dawairi, Jaadi, Tuffahi. Additionally, through developmental efforts, new high-quality varieties such as Typica, Bourbon, and Mocha have been cultivated.

Specialty Coffee Production Process

• Due to the arid climate, Yemeni coffee beans tend to be small and are mostly processed using the natural (dry) method. The coffee is sun-dried and fermented over several days, resulting in flavors that are rich with nutmeg, spicy cinnamon, and deep chocolate, highly favored by connoisseurs.

80% of Yemen's provinces grow coffee with the main areas being Odaini, Tufahi, Dawayri, Bura'I and Jaadi

Thailand - A Rising Star in Specialty Coffee

Thailand entered the coffee production industry relatively late in the 1970s but has quickly become notable for the improved quality of its specialty coffees, characterized by elegant flavor profiles and balanced body.

Natural Conditions

• The distinctiveness of Thai coffee flavors is largely due to the unique natural conditions of the specialty coffee growing regions in northern and southern Thailand. The north experiences southwest monsoon winds bringing rainfall, with annual precipitation of 1000 - 1400 mm and elevations suitable for high-grade Arabica cultivation at 800 - 1,200 masl. Notable northern regions include Chiang Mai, Chiang Rai, Lampang, Mae Hong Son, and Tak. The southern part of Thailand has a milder climate with annual rainfall of 1,200-4,500 mm and average temperatures of 26.3°C - 27.5°C, more suitable for Robusta varieties. Famous southern regions are in the provinces of Chumphon, Surat Thani, Nakhon Si Thammarat, Krabi, Phang Nga, and Ranong.

Signature Coffee Varieties

• Despite its later start, the Thai coffee industry is diverse with significant potential in varieties like Catimor, Typica, Bourbon, Caturra, Catuai, and Robusta.

Specialty Coffee Production Process

• Part of the secret to Thailand's rapid fame in specialty coffee quality lies in its organic production processes. Coffee is grown in highland areas with high shade density, cool temperatures, and abundant sunlight. The cultivation is strictly controlled with no chemical fertilizers used. Additionally, farmers implement intercropping with fruit trees on the hillsides to enrich the coffee's flavor profile.

Thailand has unique natural conditions in the Specialty coffee growing regions in the South and North

Indonesia - A Region of Diverse Landscapes and Coffee Varieties

Indonesia ranks fourth among the world's top coffee-producing countries, making a significant mark in the international coffee community with renowned specialty coffee regions like Flores, Sumatra, Sulawesi, and Java.

Natural Conditions

• Specialty coffee regions in Indonesia are primarily located in mountainous areas with fertile land. Each region has unique characteristics:
  • Flores, part of the Lesser Sunda Islands between Sumbawa and Timor, features challenging volcanic terrain with elevations of 1,200 to 1,800 meters, producing coffee with sweet chocolate, floral, and woody notes.
  • Northern Sumatra is known for some of the best specialty coffee in Indonesia. The growing area near Padang port, at elevations of 762 - 1524 masl, produces beautifully deep green beans resembling jade.
  • Java's coffee region is famous for its farms on the Ijen Plateau at elevations above 1,400 masl. The volcanic soil and cool climate contribute to a relatively bold flavor with lingering herbal and subtle acidic notes.
  • The central highlands of South Sulawesi, at elevations of 1,600-1,800 masl, support a diverse ecosystem of native flora, yielding coffee beans with a gentle sweetness and soft herbal notes.

Signature Coffee Varieties

• Over 20 Coffea arabica varieties are cultivated in Indonesia, including six main types: Typica, Hibrido de Timor (HDT), Linie S, Ethiopian lines, Caturra cultivars, and Catimor lines, with Typica Bergandal and Sidikalang especially valued in Sumatra.

Specialty Coffee Production Process

• Indonesian farms are mostly small-scale, without many large plantations. A unique traditional processing method used is Giling Basah (wet hulling), which produces a distinct earthy and woody coffee characteristic. Additionally, many producers also employ natural and fully washed processing to diversify and enhance the flavor quality of their products.

Indonesia makes a deep impression in the international coffee community with famous Specialty coffee growing regions such as Flores, Sumatra, Sulawesi, Java

India - A Unique Specialty Coffee Region with Volcanic Slope Ecosystems

India is the seventh-largest coffee producer globally and is also known for its biodiverse specialty coffee growing regions.

Natural Conditions

• India’s specialty coffee regions are primarily concentrated in the hilly areas of the southern states including Karnataka, Kerala, Tamil Nadu, located on volcanic slopes at about 1,200 - 1,300 masl. The diverse tropical forest ecosystem, fertile land, and ideal humidity conditions support natural coffee growth. Additionally, coffee plantations in India often practice intercropping with other crops like tea, and spices such as cardamom, cinnamon, and black pepper, which contribute distinctive flavors with rich, spicy, and intense fruit notes to the coffee.

Signature Coffee Varieties

• With a coffee history dating back to 1600 AD, India’s specialty coffee regions cultivate a variety from Arabica to Robusta. Popular Arabica varieties in India include Bourbon, Typica, and Heirloom. The country also has hybrid varieties and crosses between different Arabica families and between Arabica and Robusta such as Kent (from the Typica family), S.795 (a cross of Kent and S.288), Catimor or Cauvery (a cross between Caturra and Hybrido-de-Timor). Common Robusta varieties in India are S.274 and C x R (a cross between Robusta and Coffea Congensis).

Specialty Coffee Production Process

• In addition to the diverse growing regions and varieties, intercropping also makes Indian coffee distinct. Indian coffee is grown alongside spices including cinnamon, cloves, and cardamom. Moreover, coffee here is also grown under shade and harvested using the monsooned process. In the monsooned process, coffee beans are specifically harvested to be exposed to the rainy and windy monsoon season for about 3-4 months. This causes the beans to swell and lose their initial acidity, resulting in a flavor with a more balanced pH.

India's coffee growing regions are diverse with varieties ranging from Arabica to Robusta

Traveling through various specialty coffee growing regions around the world, one can see that coffee from each region exhibits unique characteristics intrinsic to that locale. This uniqueness is shaped by differences in natural conditions, cultivars, and cultural farming practices at each location. These factors are all components of a coffee's terroir.

What is Coffee Terroir?

In coffee, terroir refers to the complex interplay of factors originating from a region that shape the distinct characteristics of coffee. It includes natural conditions such as geographical location, longitude, latitude, altitude, rainfall, and type of coffee plant, as well as human-related factors such as farming methods, cultural production practices, and post-harvest impacts.

Impact of Terroir Factors on Coffee Flavor

The uniqueness of coffee terroir creates specific traits for a particular coffee. In other words, coffee grown in one region, using traditional production and processing methods of that area, will have flavors, sensations, and caffeine content unique to that region and distinct from any other batch of coffee. For example, Nueva Alianza Red Gesha #3189, grown by Nueva Alianza in Cusco, Peru, might exhibit flavors leaning towards red apple and white flowers. Meanwhile, Finca La Palestina Gesha #4346, cultivated by Finca La Palestina in Cajamaca, Jaén, Peru, may highlight flavors of mulberry and cherry. These differences arise from the unique natural conditions, cultivation methods, and varietal selections of each region. Hence, an original cup of specialty coffee can vividly convey the land, culture, and history of its origin through the unique flavors that terroir produces.

Moreover, any change in terroir factors can correspondingly alter the coffee. For example, living in a region with an altitude over 1000 masl and cooler climate, coffee may develop refined aromatic qualities and a higher acid content, producing a fruitier profile. Conversely, coffee from lower altitudes and drier climates might yield a robust coffee with sweeter notes of cereals and caramel and a mingling bitterness. Changes in processing methods can also highlight different qualities. One can notice this if comparing coffee from wet processing to dry processing. Wet-processed coffee tends to have a cleaner and more distinct layer of flavors, while dry-processed coffee offers a richer, fuller mouthfeel with sweeter notes.

The terroir of coffee affects the taste, feel, caffeine content, and nutritional composition of coffee beans

Every layer and note of coffee carries unique characteristics that reflect its origins and the beautiful stories behind its creation. To savor the subtle nuances and delve into the specialties from various coffee growing corners of the world, join XLIII Coffee in exploring this intriguing world of specialty coffee!

Photo sources are provided and collected by XLIII Coffee's partners

Question 1: Why is Africa considered the birthplace of coffee?

Africa is regarded as the birthplace of coffee because it is where the plant was first discovered in the 9th century (in Ethiopia).

Question 2: In which specialty coffee growing region are most production steps performed manually?

In Mexico, most farms are by default organic, with all tasks performed manually. This makes Mexico the largest exporter of certified organic coffee.

Question 3: Why is Thailand considered a rising star of specialty coffee?

Thailand entered the coffee production industry relatively late in the 1970s. However, the country quickly stood out due to the improved quality of its specialty coffees, thanks to nature's favor and continuous efforts in production enhancement.

Question 4: What is the most selectively growing coffee variety in the world of specialty coffee, and how does Panama meet its growing conditions?

Panama Gesha is considered the most selectively growing coffee variety because it requires stringent growing conditions. It needs a large land area (1 ha of land supports only 1,200 plants, much less than the 8,000 plants of other varieties) and high altitude. Panama is one of the few regions that can meet these conditions, overcoming the plant's sensitivity to weather, water, and soil conditions.

Question 5: What is coffee terroir, and how does it affect the flavor of coffee?

Coffee terroir refers to a combination of complex impacts from the origin that shape the unique characteristics of coffee. It includes natural conditions such as geographical location, altitude, rainfall, soil type, and cultivars, as well as human-related factors like farming methods, cultural production, and post-harvest impacts.

Terroir affects the acidity, sugar content, and aromatic compounds of coffee. For instance, when grown at altitudes above 1,000 masl, coffee plants extend their growing period, accumulating more acids, which diversifies flavor profiles.