Where coffee grows

As previously mentioned, coffee grows within the Tropics of Capricorn and Cancer, although there are a few farms a little further north (for example in Nepal) and more southerly (in New South Wales, Australia).

Both Arabica and Robusta are sometimes grown in the same origin countries (for instance in Sumatra, India or in Brazil, where Robusta is known as Conillon) but generally, Arabica predominates in Latin America and East Africa, or wetter regions, and Robusta turns up more in Africa and the Far East, or dryer regions.

Robusta producers

The key Robusta producing origins are as follows:

Vietnam

Has a huge output of Robusta, being the world’s second highest coffee producer overall after Brazil. Rarely discussed in glowing terms, but someone must be roasting it all.

Indonesia

At least 80% of Indonesia’s output is Robusta, but Java, Sumatra and Sulawesi do produce very high quality Arabica too.

Madagascar

Primarily Robusta production.

Ivory Coast

Only grows Robusta. Africa’s second largest Robusta producer after Uganda.

Cameroon

Primarily Robusta production.

Brazil

Depending on cycles, at least a quarter of Brazil’s output is Robusta.

Thailand

Primarily Robusta production.

India

Roughly 75% of its production is Robusta, but it is regarded as producing some of the better examples of washed parchment Robusta which are an improvement on most.

Uganda

A large output of dry processed Robustas, but can produce some good Arabica too.

Arabica producers

Below is a very rough guide to the key zones and generic taste profiles, although it must be noted that the range of tastes, flavours and aromas varies widely both across the coffee producing origins and within those regions.

South America

Key origins: Colombia, Brazil, Bolivia, Peru

From the coffees of high altitude, smallholder farms in Colombia with fruit notes and bright acidity to expansive estates in Brazil producing creamy, sweet low acidity coffees, there is plenty of variety here. Very smooth, fuller bodied, sweet coffees.

Central America and Mexico

Key origins: Costa Rica, Guatemala, El Salvador, Nicaragua, Mexico.

The best examples are typically shade-grown at good altitudes in mountainous terrain. These coffees have ample sweetness and bright acidity. They tend to be medium bodied, highly aromatic and with good, rounded flavours.

Fruity, acidic coffees with good complexity.

Asia and the Pacific

Key origins: Sumatra, Java, India, Papua New Guinea.

Coffees from this region are famed for their full, creamy mouth-feel and low acidity. The very finest trees grow in volcanic, mineral rich soils and tropical conditions and offer rich, full flavoured coffees.

Earthier, spicier coffees with great body.

Africa and Arabia

Key origins: Kenya, Ethiopia, Tanzania, Rwanda, Yemen

Typically grown on highlands and elevated plateaus, the very best African coffees capture the essence of their magical landscapes with floral notes and fruity, lighter bodied coffees with good acidity. Yemeni coffee, from the mountainous interior, is often winey, full bodied and richly complex.

Often lighter bodied, floral, fruity and exciting coffees.

The US and the Caribbean

Key origins: Jamaica, Hawaii, Dominican Republic, Cuba

Island coffees, such as Jamaican (home to the legendary Blue Mountain), usually have a milder flavour and less acidity, but bags of character.

Often full bodied, low in acidity, very smooth and easy drinking.