Coffee Origins & Growing Regions

Brazil's first demarcated coffee origin (DO) — mechanised, chocolatey, nutty naturals with low acidity.

Historic terra-rossa region on the São Paulo–Minas border known for sweet, full-bodied, chocolate-and-caramel cups.

Brazil's most productive region — rolling smallholder farms producing sweet, nutty, chocolatey coffee at scale.

High-altitude Bourbon from northern Burundi — sparkling, juicy, with red fruit, florals, and tea-like delicacy.

Heartland of Colombian coffee culture around Medellín — balanced, chocolatey, classically 'Colombian' cups.

High southwestern department producing crisp, high-acidity coffees with citric and red-fruit clarity.

Colombia's most awarded department — sweet, complex washed coffees with caramel, red fruit, and bright acidity.

High-altitude southern department known for unusually bright, sweet, almost citric-candy washed cups.

A once-isolated department now prized for clean, sweet, balanced smallholder washed coffees.

Costa Rica's marquee region — bright, clean, sweet coffees and the birthplace of the honey-process micro-mill movement.

Birthplace of the Villa Sarchi variety and a hotbed of honey-process experimentation, with floral, sweet cups.

A relatively young star origin known for clean, intensely floral and stone-fruit-driven micro-lots.

One of the world's oldest coffee names — dry-processed, wild, with blueberry and winey, almost fermented fruit.

The forested region widely regarded as the birthplace of Arabica, with wild forest coffee still growing semi-wild.

A western highland region producing rounded, balanced washed coffees with winey, spiced sweetness.

A broad southern region producing bright, citric washed coffees and sweet, berry-forward naturals.

The benchmark for floral, tea-like washed Ethiopian coffee — jasmine, bergamot, and citrus over a silky body.

Volcano-ringed valley producing rich, full-bodied washed coffee with cocoa, spice, and smoky depth.

Coffee grown on volcanic slopes above Lake Atitlán — bright, citric, and full-bodied with floral lift.

Guatemala's highest non-volcanic region — bright, fruity, wine-like washed coffees near the Mexican border.

Honduras's first denomination-of-origin region — sweet, balanced, chocolate-and-citrus washed smallholder coffee.

Highland Balinese coffee grown under the Subak Abian system — clean, sweet, citrus-and-spice washed cups.

The island whose name became a synonym for coffee — clean, heavy-bodied washed coffees from old colonial estates.

Remote mountain coffee from Tana Toraja — full-bodied, low-acid, with dark chocolate, spice, and herbal depth.

Earthy, full-bodied, low-acid Sumatran coffee defined by the wet-hulled 'giling basah' process.

Historic estate-growing county near Nairobi producing full-bodied, classically bright Kenyan coffee.

Mount Kenya county famed for vibrant, sweet, berry-and-citrus washed coffees from celebrated factories.

The classic Kenyan profile — blackcurrant, tomato, and grapefruit acidity from SL28 on red volcanic soil.

The home of record-breaking Geisha — jasmine, bergamot, and tropical florals from the slopes of Volcán Barú.

Boquete's western counterpart on the other side of Volcán Barú, increasingly known for prize-winning Geisha.

Ancient terraced highlands west of Sana'a producing wild, winey, deeply fruited dry-processed heirloom coffee.