How many of these 17 top coffees have you tried?

Nowadays, coffee has become one of the most popular beverages in the world, and there are many other benefits of drinking coffee, such as accelerating metabolism, anti-oxidation, and keeping the skin vibrant. So, do you know what famous origins and varieties of coffee are there?

Let’s take a look

1. MOGIANA, Brazil

Brazil is the world's largest coffee producer, accounting for one-third of the world's total production, making it the leader in the coffee industry. The quality of coffee produced in the Morgiana region is among the best in Brazil, and is usually exported under the name of Santos coffee, because Santos has always been the main port for Brazilian coffee exports.

Mogiana Paulista has a mild climate and is located at an altitude of 750-1200 meters. The sandy soil of Mogiana is red because of its high iron content. The average temperature is 20℃ and the average annual precipitation is 1700 mm. The precipitation is concentrated in spring and autumn. There is no rain from May to September, which is conducive to harvesting coffee and drying drupes.

The region is located in the state of São Paulo and borders the state of Minas Gerais. The port is divided into three areas, namely High, Middle and Low Mogiana. The first two are pure Arabica coffee producing areas, famous for their excellent coffee quality, good coffee body, balanced acidity, and unique cocoa and chocolate aroma.

2. Vietnamese Robusta Coffee

Vietnam has quickly become the world's second largest coffee producer, second only to Brazil. Most of the coffee beans grown in Vietnam are Robusta coffee beans, which are very cold-resistant, easier to grow, have a relatively high yield and are resistant to pests and diseases. Although Robusta beans have a high yield and low price, their quality is relatively low. Robusta beans taste very bitter and are rarely seen in ordinary coffee shops. They are generally used to produce instant coffee.

3. Sidamo, Ethiopia

The Sidamo coffee plantation is located on fertile volcanic highlands at an altitude of 1,800 meters, where the average temperature is 27°C and the highest rainfall is from February to April (annual average of 600-2,000 mm).

The Arabica coffee berries in this area have a long growth period and mature from August to December. They are usually picked by hand and processed by wet method. The coffee beans are small and gray in color. When tasting, this coffee shows the superior quality of typical wet processing, with light body, no bitter taste, good acidity and high aroma concentration.

The aroma is very complex: first with notes of flowers, honey, citrus and tropical fruits, then dried fruits with a hint of spice, sometimes with the scent of wild animals to add depth and richness to the aroma.

4. Antigua Pastores, Guatemala

The Antigua Pastores coffee plantation in Guatemala was built by Jesuits in the 18th century and is currently located on a volcanic hillside not far from Antigua, the city of Knights in Guatemala, at an altitude of 1,500-1,800 meters. Antigua was the capital of Guatemala in the 16th century.

The dense forests here increase the fertility of the volcanic soil and provide sufficient shade for the coffee trees. The plantations cultivate the ancient Bourbon and Typica varieties, as well as the latest Catuai varieties.

Coffee cherries mature in August and September and are still often picked by hand, then the pulp is removed and fermented, and then dried in the open air.

Antigua Pastores is one of the best coffees produced in Guatemala: when roasted, the beans are more flexible, which allows them to maintain good acidity and have a highly complex and rich aroma.

The aroma includes rich floral notes, fresh fruit, deep roasted (bread and cocoa), and notes of liquorice and anise.

5. Haiti Pine Forest

This variety comes from Scioto, in the southeastern region of the island of Haiti, the most famous coffee producing area with an average temperature of 25°C, the dry season is between November and May of the following year, followed by the rainy season. The temperature difference between day and night is significant, which creates a valuable aroma in the coffee beans.

The plantations here mainly grow some common coffee varieties, and the coffee trees grow in clay soil at an altitude of 1,600 meters. The drupes are wet-roasted and professionally roasted, and when you taste them, you will clearly smell the flavors of pastries (caramel, biscuits) and dried fruits (especially almonds).

6. Kona, Hawaii

Hawaii has five volcanoes, two of which (Hualalai and Mauna Loa) provide a soil that is particularly suitable for coffee growth, especially on the west side of the island, where the climate is dry (rainfall is only a few hundred millimeters per year) and the average temperature is 25°C, with little fluctuation throughout the year. The lava from the soil is of the basalt type, and Arabica coffee grows in holes in the rock.

The plants start growing rapidly in February and the first fruits ripen between August and February. After the drupes are harvested, they are processed by wet method, pulped, fermented for 36-48 hours and then dried on drying decks covered with "Hoshidana" for one to two weeks.

Coffee made from carefully roasted beans is very sweet, with a light herbal flavor (sometimes minty), along with the most common flavors of caramel, malt, dried fruit, and pepper.

7. Mysore Plantation, India

Since 1670, coffee has been cultivated in the Mysore plantations of India in the southwestern region of the Mysore Peninsula, between the hilly areas of Kedagu and Karnataka.

The annual rainfall in the region is 1750-2200 mm, and can reach 3000 mm in special years. Rainfall is limited to July, August and November. The average temperature is 15℃, the lowest temperature is 11℃, and the highest temperature is 28℃ in April and May.

The coffee plantations are located at an altitude of 1,000-1,500 meters. Most of the coffee in the plantations is Kawai coffee, a close relative of Catim coffee, which belongs to the Arabica variety and grows under large trees with lush branches and leaves.

The fruit harvest period is from October to February of the following year, with a yield of about 3,000 kg per hectare. After the fruit is harvested, the drupes are processed by wet processing and dried to obtain coffee beans.

When tasting, this coffee has a light body, accompanied by a unique aroma similar to pastries and spices.

8. Jamaica Blue Mountains

This coffee gets its name from the Jamaican mountains, which are 2453 meters above sea level. The region includes several microclimates, with abundant rainfall (average annual rainfall of 5000-7000 mm), and the volcanic soil in the region is rich in nitrogen, phosphorus, potassium and various trace elements.

The name "Blue Mountain" identifies Arabica and Typica coffees produced in three regions: St. Thomas, St. Andrew and Portland. The coffee production process is very slow and the coffee cherries may take a long time of 10 months to mature.

The berries are picked in the summer (until August), then wet processed, pulped, dried, fermented for a long time (even longer than 1 month), and carefully dried. This coffee is then stored and sold in special oak barrels to distinguish it from all other coffee beans.

Blue Mountain coffee is very famous and is said to be the most perfect coffee in the world. After being properly roasted, Blue Mountain coffee has a certain acidity but a smooth taste, mixed with the aroma of citrus fruits, almonds, vanilla, chocolate and tobacco.

9. Kenya Large Coffee Beans (AA)

Arabica coffee trees are grown in the acidic volcanic soil of terraced areas around Mount Kenya at an altitude of 1,300-2,100 meters. Coffee trees grow under tall banana trees to avoid direct sunlight. Coffee berries begin to ripen and are picked from June to August, with large quantities picked from October to December.

Wet processing removes the skin and pulp of the fruit, and the coffee beans are then laid out to dry on a concrete floor or on the farm floor.

Kenyan coffees (AA for large beans) are some of the most citrusy and floral coffees in the world (sometimes you can even taste notes of roses).

This coffee has a pronounced acidity and exudes an aroma mixed with green apple and fresh fruit.

10. Kopi Luwak

In Java, Sumatra and Sulawesi lives a small mammal, the Asian palm civet known in Indonesia as "ruwak" (coconut civet).

This civet is very fond of eating coffee nuts, and this animal is very picky, only eating very ripe nuts, from which it can obtain enough energy (the pulp contains up to 25% sugar), vitamins and minerals.

Chemical and biological reactions in the civet's gastrointestinal tract digest most of the pulp, but the seeds, rich in active olfactory molecules, are excreted with feces. Local residents collect this feces, dry it, and remove and dry the coffee beans to make one of the most expensive coffees in the world - cat feces coffee.

The islands mentioned above all produce Arabica and Robusta coffee, with the specific type grown depending on the altitude of the plantation.

Cat poop coffee is famous for its rarity. This coffee is slightly bitter with a rich aroma, mainly fresh dried fruits (usually hazelnuts), pastries, spices and a little bit of cat poop.

Kopi luwak hasn’t always been worth the money, and in fact, the practice of raising and force-feeding the mammals to produce the coffee has caused some controversy today.

11. Coatepec, Mexico

This coffee is produced in the Coatepeque region of Mexico, which has a humid climate (average annual rainfall of 1,900 mm), especially from June to October, when rainfall is high and the temperature is 9-30°C.

The coffee plantation is 1300-1500 meters above sea level, and the soil where the coffee trees grow is rich in organic elements and minerals. There are two types of coffee grown in this mountain area, Arabica, Typica and Flat White.

These coffees from the plateau grow under large trees along with many medicinal herbs, which protects them from pathogens. The harvest period is from November to January of the following year, and the coffee beans are directly dried in the open air after being properly screened.

The coffee made from these beans, when properly roasted, naturally has very good body, almost no acidity, and is accompanied by aromas of dried fruits, toast, chocolate, and sometimes a hint of spiciness (pepper).

12. Mexican Bean (MARAGOGYPE)

In the arid area of ​​northern Chiapas, Mexico, at an altitude of 800-1400 meters, the temperature fluctuates between 15-35 degrees Celsius. The coffee beans produced here are one of the largest coffee beans in the world: a variant of Typica - Elephant Bean. Elephant Bean coffee belongs to Arabica coffee, which is 2 or even 3 times the size of ordinary coffee beans.

Due to the low caffeine content, this slightly bitter and very refreshing elephant bean coffee is accompanied by a mellow flavor of apple, banana, honey, chocolate, tea and tobacco. MONSOONED MALABAR This coffee was born in India. The planting area is 1100-1200 meters above sea level, with an average temperature of 25-28℃ and abundant rainfall from June to November (up to 2000 mm).

In this region, the drupes of Kent and Katue coffees ripen from November to February. Once harvested, the drupes are dried and left to dry in the monsoon for 3-4 months. The monsoon makes this coffee unique.

The idea of ​​exposing coffee beans to the monsoons off the southwest coast of India, which are very strong and frequent, came from an earlier discovery when coffee beans were shipped from India to Europe via the Cape of Good Hope.

After drying in this way, the color of coffee beans changes from green to yellow, and when roasted, the coffee beans show a better balance and are accompanied by a unique and charming aroma. This processing method was later promoted, and people exposed the coffee beans to the humid monsoon blowing from the Malabar coast.

Monsoon Malabar coffee, especially when used to make espresso, has a low acidity in the coffee beans and a strong aroma of dried fruits, chocolate, etc., making the coffee liquid more mellow.

Of course, in some cases, if fermentation is incomplete, the coffee will have a moldy smell similar to dairy products.

13. Nepal Everest Coffee

Mount Everest is not only the highest peak in the world, but also one of the few places north of the Tropic of Cancer suitable for coffee to mature.

In the Nuwakot area under the Ganesh Peak, there is a monsoon climate zone at an altitude of 2000-2400 meters, with frequent winds and rains from June to August.

Here, the harvest season for Caturra coffee plantations is from November to January, producing dark red drupes rich in aromatic compounds.

Coffee that is wet processed and properly roasted is smooth, slightly bitter, low in acidity, and has a rich aroma that is usually a mixture of citrus, ginger, cinnamon, cocoa, and almond flavors.

Based on the above characteristics, Nepal Everest Coffee is honored as "Meditation Coffee".

14. Puerto Rico Yaco Specialty Coffee

This coffee is grown in Puerto Rico, the smallest island in the Greater Antilles in the Caribbean. Coffee was brought to Puerto Rico from Martinique in 1736. Thirty years later, the city of Yaoco was founded and soon became a pre-eminent coffee-growing city.

After a long rainy season (from October to February), people here usually grow coffee on fertile volcanic soil. Once the Bourbon berries are ripe, they are picked by hand, then processed by wet methods and dried in the open air.

If Puerto Rican coffee is a valuable high-quality coffee in its own right, then Puerto Rican Specialty Coffee is even more unique, but the latter only accounts for 1% of the entire island's coffee production.

This coffee is definitely worth the money if it is roasted properly. Coffee lovers can enjoy rich and fresh fruits with minimal bitterness and rich layers: there are aromas of fresh dried fruits, cereal pastries, and sometimes a hint of peanuts.

15. St. Helena Coffee

St. Helena coffee is one of the most unique coffees in the world. It grows on the island of the same name in the Atlantic Ocean, between Africa and America, and was once the place of exile for Napoleon. The local climate is a special subtropical climate: due to the trade winds, the temperature on the coast ranges from 14 to 32 degrees Celsius, and further spreads inland, and the average annual rainfall is relatively low, reaching a maximum of 1000 mm.

The plantations where Bourbon coffee is grown are located at an altitude of 700 meters on volcanic soil. The soil is enriched by guano. Tall trees of other species on the island protect the Arabica coffee bushes from the wind and sun. However, the yield of these plants is very low. The drupes are harvested twice a year.

After wet processing, it is dried for a long time, up to several months. Because of the better drying effect here, some coffee tasters believe that St. Helena is the best coffee in the world.

It brings a rich sensory experience to people. The floral and fruity aroma neutralizes the acidity of the coffee itself, mixed with the aroma of citrus, and then with the aroma of toast, pastries and dried fruits.

16. Salvador Pacamara Coffee

Elephant Bean Coffee is an excellent variety of Bourbon, originating in El Salvador, adjacent to the Pacific Ocean. It was later derived into Pacamara Coffee, which, like its parent, has large grains.

In the country of El Salvador, the volcanic soil is fertile and there is abundant rainfall from May to October (annual average rainfall is 2,000 mm), so the ripening period of Pacamara coffee is from January to May.

Despite the low yield per hectare, the coffee is very flavorful, with hints of liquorice spice and toasted pastry in addition to the herbal aroma.

17. Sulawesi Tarokatongan Coffee

Sulawesi Island is located in Indonesia and has a tropical climate with an average annual temperature of 30°C. The dry season is from May to August, and the rainy season is from November to March of the following year.

The area is mountainous and has a variety of internal microclimates. Coffee plantations are located on volcanoes at an altitude of 1,300-2,000 meters (there are still some active volcanoes on the island), and the minerals in the soil can promote the growth of coffee. The variety cultivated on the island is Jember, also known as "Jembe coffee" or "S795", which is a natural hybrid of Arabica, Liberica and Kent.

The variety has a low yield (31,500 kg per hectare), is about 6 meters tall, and can live for about 50 years.

The traditional method of processing this coffee variety is wet processing. Due to the harsh climate, this method needs to be slightly modified here: the drupes are fermented in small containers (or barrels) and then dried for a long time (up to 1 month).

The drupes of this variety are scarce and are carefully selected and stored in small barrels, giving them unique organoleptic characteristics: although they are washed beans, they are full-bodied, with moderate acidity and the aroma of balsamic and fresh dried fruits.