The Ultimate World Coffee Map: Top 10 Coffee Producing Countries

Vietnamese Coffee Exporter
World Coffee Map

World Coffee Map: We all relish a piping hot cup of coffee in the morning, and perhaps several more throughout the day. But have you ever pondered about the origins of the coffee beans that make your beloved brew?

We were intrigued and decided to investigate.

The brief answer is that your coffee beans could come from anywhere in the world. They might even be a blend of beans from various locations. If you’ve ever seen whole coffee beans, they were undoubtedly grown in the regions highlighted in the map below.

World Coffee Map: 10 Coffee Producing Countries In The World

Have you ever wondered: How Does the Bean’s Origin Affect the Taste of Brewed Coffee?

If you’ve ever purchased a bag of specialty coffee beans, you might have noticed descriptions like “notes of chocolate, caramel, and blueberries” on the label. These flavor descriptors are unique to the farm or estate where the coffee was grown. However, the country—and more specifically, the region—significantly influences these flavor profiles that eventually make their way into your cup.

While these flavor profiles are most noticeable in single origin or third wave coffee beans, certain characteristics of beans from a specific country are also evident in blends.

The global coffee production is divided between the two main types of beans: Arabica and Robusta. In 2018, approximately 60% of the world’s coffee beans were Arabica, which is what you’ll commonly find in most cafes and roasteries. Robusta beans, on the other hand, are primarily used for making instant coffee and occasionally in certain blends. It’s worth noting that there are other varieties of coffee beans, including Liberica and Excelsa.

Curious about the common flavor profiles of coffee beans from different countries? Let’s explore.


World Coffee Map: Brazil is the world’s biggest coffee bean producer. In 2018, they produced a staggering 3.78 billion kilos of coffee beans, accounting for nearly 37% of the entire global coffee supply! Intriguingly, Brazil also ranks as the second largest coffee consumer, falling just behind the United States.

Brazil grows both Arabica and Robusta coffee beans. Here, we’ll focus on some notable characteristics of Brazilian coffee beans.

Flavor profile: Gentle, Mild, Nutty, Chocolatey, Medium Bodied, Low Acidity

The soft flavor profile of most Brazilian beans makes them a popular choice for espresso blends. However, with some effort, you can also find high-quality single-origin beans.

Elevation range: 2000 to 4000 feet

The majority of Brazilian coffee is sun-grown on vast tracts of land at relatively low elevations. This results in the beans’ low acidity and mild, nutty flavors.

Processing type: Predominantly dry processed

Most beans undergo dry processing (also known as natural processing), contributing to the sweet taste profile and medium body typical of Brazilian coffee.

Roasting suggestions: Light, Medium, Dark

Different roast levels bring out different characteristics of these beans. You could light roast a single-origin, high-grown bean to emphasize its unique flavors, or dark roast the beans for an espresso blend. However, avoid pushing these beans beyond a light Vienna roast, as Brazilian beans tend to be soft.

Brewing suggestions: Espresso, French Press, Moka Pot, Cold Brew

While you’re free to experiment with your preferred brewing method, we recommend the ones listed above to enhance the sweet, nutty, and mild attributes of the beans.

You may have heard of Brazil Santos specialty-grade coffee. However, this name is merely a general identifier for all beans exported through the port of Santos. For more insights on Brazilian coffee, you can read our article here.

2. Vietnam

In 2018, Vietnam produced nearly 1.9 billion kilos of coffee beans, making it the second-largest coffee producer globally. However, almost 97% of this production was Robusta beans. Nevertheless, in recent years, some high-quality specialty Arabica beans have begun to emerge. Let’s take a closer look at these.

Flavor profile: Chocolate, Sweet Berries, Smoky, Mild Acidity

Information on Arabica beans from Vietnam can be hard to come by, as most Vietnamese coffee available typically includes a blend of Arabica and Robusta beans.

Elevation range: 1600 to 4000 feet

The beans are typically sweet and mild in flavor, a characteristic resulting from their growth at lower elevations.

Processing type: Predominantly dry processed

This particular processing style can lead to a detectable sweetness of berries and fruit in the brewed coffee.

Roasting suggestions: Medium, Dark, Super Dark

The sweet yet robust nature of these beans is accentuated when they are roasted to medium or above. These beans usually lack a distinct brightness, meaning they don’t benefit from a light roast.

Brewing suggestions: Phin, Espresso, Drip, French Press

For blends and Robusta beans, we recommend the above-mentioned brewing methods. If you can find a high-quality Arabica bean, you might experiment with pour-overs, or you could go traditional and try brewing with a Vietnamese Phin.

You may be familiar with Vietnamese iced coffee (which closely resembles a Frappe rather than brewed coffee) or Vietnamese egg coffee (which is much more delicious than it sounds). In Vietnam, these unique beverages are brewed with strong, smoky Robusta beans and sweetened generously to counterbalance the bitterness.

3.  Colombia

Colombia holds the title of the world’s third-largest coffee bean producer. They managed to produce nearly 831 million kilos of coffee beans in 2018, with all of them being Arabica beans. Colombian coffee beans are globally recognized for their aromatic allure and delightful taste.

We’ve all seen Colombian coffee beans in supermarkets, particularly under the Juan Valdez brand. This simply attests to the popularity of Colombian coffee beans in the U.S. However, the beans found in stores may not be of the highest quality. Let’s delve into the characteristics of genuine specialty-grade Colombian beans.

Flavor profile: Mild, Well-balanced, Tropical Fruits & Floral Notes, Medium to High Acidity, Medium body

Thanks to a robust coffee industry in Colombia, the market is flooded with a variety of specialty-grade beans. Each type carries its unique flavor profile, but most share the common characteristics described above.

Elevation range: 4000 to 6000 feet

Colombian coffee beans are cultivated at higher altitudes compared to Brazil, leading to the beans’ fruity, floral notes and medium to high acidity.

Processing type: Mostly wet processed

Given that most beans are of high quality, they undergo wet method processing (also known as washed processing). This process helps preserve the beans’ inherent characteristics.

Roasting suggestions: Light, Medium, Dark

The wide variety of beans available means you can find beans suitable for each roast profile. However, we advise against roasting beyond dark, especially for single-origin beans.

Brewing suggestions: Espresso, Aeropress, French Press

Colombian beans are versatile enough to suit any brewing method. We believe the balanced flavors and medium body are best showcased using the brewing styles mentioned above.

Colombian beans are commonly found in supermarkets, often labeled as Supremo, Extra, or Excelso. However, don’t be misled by these labels. They are merely classifications for bean size and have no bearing on the quality of the beans.

4. Indonesia

In the 1800s, Indonesia was among the world’s largest exporters of Arabica beans. However, a devastating disease almost completely wiped out their coffee plants. Nevertheless, Indonesia made a strong comeback in the 19xxs, and by 2018, they were producing 565 million kilos of coffee beans. Only around 20% of these were Arabica beans, as the country turned to growing the more resilient Robusta beans.

Composed of over 17,000 islands, Indonesia is home to some excellent specialty-grade Arabica beans, particularly in Sumatra, Java, Sulawesi, and Bali. Owing to the diverse growing conditions, the taste of the beans significantly varies across different regions.

Flavor profile: Region-dependent

Indonesia’s rich biodiversity is reflected in its coffee. The flavor profiles can significantly differ from one region to another.

Sumatran coffee is known for its robust body, low acidity, and earthy, spicy flavors.
Sulawesi coffees offer a smoother mouthfeel, a more woody aroma, and a fruitier taste.
Java’s Arabica beans are celebrated for their rich spiciness and earthy sweetness.
Elevation range: Over 1200 to 1500 m (region-dependent)

Indonesian Arabica beans are typically grown at higher elevations, but the exact altitude depends on the region of cultivation.

Processing type: Primarily semi-washed processing

Also recognized as the wet hulling process, this method is favored due to Indonesia’s generally humid climate. It also contributes to the unique earthy flavor profile often associated with Indonesian beans.

Roasting suggestions: Medium, Dark

Given the country’s diverse bean variety, you could lean towards either end of the roast profile. The finest quality, high-grown beans usually benefit from a medium roast, while the bold, smoky flavors of beans from Java are enhanced by dark roasts.

Brewing suggestions: Espresso, Aeropress, Moka Pot, Drip

The choice of brewing method depends on your taste preference, but the earthy, spicy notes in the beans are well-suited to the methods mentioned above. For a high-quality, single-origin bean, you might want to try a Chemex.

You might have encountered Sumatra Mandheling, Sulawesi Toraja, or even Mocha Java. These are all coffee growing regions of Indonesia, typically associated with high-quality beans. However, we advise sourcing beans from a local roaster who stocks specialty-grade beans from these regions.

5. Ethiopia

Ethiopia is widely recognized as the origin of Arabica coffee beans, with coffee playing a significant role in Ethiopian culture. It’s thus not surprising that this country stands as one of the world’s largest producers of coffee beans. In 2018, they generated over 447 million kilos of coffee beans, all of them exclusively Arabica beans.

Let’s explore the characteristics of the renowned Ethiopian coffee beans.

Flavor profile: Bright, Winey, Fruity, Floral, Citrusy, Light to Medium Body

Ethiopian coffees are celebrated for their vibrant acidity and floral aromas. Some are even likened to tea. Regardless of where in Ethiopia the coffee originates, it’s undoubtedly complex.

Elevation range: 3500 to 8000 feet

Ethiopian coffee is grown at high altitudes, which contributes to its signature citrusy and floral flavor. The specific type of acidity also varies between regions due to the differing altitudes.

Processing type: Wet and dry processing

Given the global popularity of Ethiopian coffee, some larger coffee farms employ the wet processing method to emphasize the beans’ origin characteristics. However, most smaller farms continue to use the dry processing method.

Roasting suggestions: Light, Medium

The fruity, floral, citrusy characteristics of Ethiopian coffee beans are best highlighted by lighter roasts. Some may prefer a medium roast to balance the pronounced acidity. We advise against dark roasts as they can diminish the unique flavor profiles that make these beans so sought-after.

Brewing suggestions: Pour Over, Drip, Cold Brew

We recommend pour over techniques as they suit the bright, light-bodied nature of Ethiopian coffee. But we certainly wouldn’t say no to a smooth, cold-brewed coffee featuring notes of berries and a citrusy kick.

6. Honduras

Honduras, the largest coffee bean producer in Central America and the sixth-largest globally, is deeply intertwined with coffee production. In 2018, they produced nearly 440 million kilos of coffee beans, predominantly Arabica. Honduran coffee beans have long been admired by the specialty coffee community, with the country’s diverse micro-climates leading to a fascinating array of flavor profiles in Honduran beans.

Flavor profile: Caramel, Chocolatey, Nutty, Fruity, Berries, Round & Medium Body, Soft & Balanced Acidity

The diverse growing conditions in Honduras result in different regions having their unique taste profiles. For instance, coffee from Agalta is known for its caramel and chocolate flavors, balanced by a pronounced acidity. In contrast, Opalaca coffee has tasting notes of tropical fruits, grapes, and berries, with a delicate acidity.

Elevation range: 3200 to 5200 feet

The high altitudes in almost all Honduran coffee-growing regions create favorable conditions for high-quality Arabica beans. However, the elevations are not as high as in Ethiopia, for example, resulting in a soft and well-balanced acidity.

Processing type: Mostly washed processing

Despite some coffee beans being processed via the dry and semi-washed methods, most Honduran beans undergo wet processing. This method highlights the highly-prized origin characteristics in the cup.

Roasting suggestions: Light, Medium, Dark

Given the vast variety of Arabica beans from Honduras, you can find something suitable for every roast profile. The chocolate and caramel notes thrive with darker roasts, while the acidity and fruity notes are better appreciated in lighter roasts.

Brewing suggestions: Espresso, Drip, Pour Over, French Press

Honduran coffee beans are quite versatile and suitable for multiple brewing methods. You might want to use a Hario V60 pour over for a bag of high-quality Comayagua beans to experience their sweet and bright citric acidity. Alternatively, a French Press can bring out the bold chocolate and caramel notes in the coffee beans from Copan.

Cafe de Marcala is a name that many coffee connoisseurs might recognize. You can find amazing organic beans under this name, as well as some excellent micro-lots. All these beans are sourced and marketed by the Honduran coffee cooperative, COMSA.

7. India

Indian coffee plantations thrived in the mid-19th century during the British Colonial period. Since then, India has maintained a solid presence in the global coffee sphere. In 2018, the country yielded nearly 320 million kilos of coffee beans, of which approximately 40% were Arabica beans.

Most Indian coffee beans are exported to European and Asian markets, meaning American customers might not be very familiar with Indian coffee. Let’s examine their taste profile.

Flavor profile: Mild, Balanced, Sweet, Low to Moderate Acidic, with occasional notes of Spice, Chocolates, Nuts

Indian-grown coffee tends to have sweet, spicy, and earthy flavor profiles. However, some specialty-grade beans can display a bright acidic character. Careless handling, though, can lead to lackluster flavors.

Elevation range: 1500 to 5000 feet

Most coffee-growing regions in India are of low elevation, making them more suitable for Robusta beans. Nonetheless, many high-elevation farms have begun partnering with local roasters to produce specialty-grade Arabica beans.

Processing type: Both wet and dry processing

Given that most Indian coffee beans are Robusta, dry processing is quite common. Arabica beans, however, are processed using both wet and dry methods, with some semi-washed processing also found.

Roasting suggestions: Medium, Dark, Super-Dark

The mild, balanced, and sweet flavor notes are best accentuated by medium to super-dark roasts. Some roasters can obtain rare micro-lots and opt for light/medium roasts to preserve the origin characteristics.

Brewing suggestions: South Indian Filter, Espresso, Moka Pot, Aeropress, French Press

Indian coffee beans are best brewed using methods that emphasize their sweet and mild nature while adding richness to the cup. Traditional Indian coffee is typically consumed with scalded milk and sugar and brewed using a South Indian Filter.

Monsooned Malabar coffee beans from India might ring a bell for coffee enthusiasts. This name derives from the processing method where the beans are exposed to moisture-laden monsoon winds near the coast. This process yellows the bean, reduces acidity, and imparts a heavy, syrupy flatness to the cup, along with a sharp, intense pungency.

8. Uganda

Uganda, the eighth-largest coffee producer globally, generated over 282 million kilos of coffee in 2018, with only about a fifth being Arabica beans.

While Ugandan coffee may not be as renowned as other African coffees, such as Ethiopian and Kenyan beans, it should not be overlooked, especially when it comes to high-quality single-origin beans.

Flavor profile: Chocolate, Peach, Apricot, Berries, Citrus, Light to Medium Body

Ugandan coffee is known for its sweet, fruity, citrusy flavor and a lighter body, although it’s not as complex as Ethiopian coffee. Notably, beans from the Mount Elgon region result in a wine-like coffee.

Elevation range: 4200 to 7500 feet

The high-altitude farms where Arabica beans are grown in Uganda contribute to the beans’ fruity, citrusy, and berry-like flavor profile. Beans grown at lower altitudes, however, exhibit some chocolate and spice notes.

Processing type: Both wet and dry processing

The processing type influences the flavors that end up in your cup. Wet processed coffee from Uganda has clear stone fruit notes and a satiny body, whereas dry processed coffee tastes more of berry jam and has a more substantial body.

Roasting suggestions: Medium, Dark

Ugandan coffee beans are best roasted in the medium to dark profile. However, some beans, like those from the Mount Elgon region, could benefit from a light roast.

Brewing suggestions: Espresso, Aeropress, French Press

The brewing process depends on the beans and the roast, but in general, Ugandan beans are best brewed using the above methods. You could try pour over if you’re feeling adventurous.

Mount Elgon and Bugisu coffee beans have found their way into some popular coffee subscription boxes. This indicates that coffee lovers are starting to recognize Uganda as a producer of specialty-grade beans.

9. Mexico

Mexico, surprisingly to some, ranks ninth in global coffee production volume. In 2018, they produced nearly 261 million kilos of coffee, with the majority being Arabica beans. These beans are primarily exported to European countries.

Let’s delve into the appeal of Mexican coffee beans in Europe.

Flavor profile: Delicate Fruit, Spice, & Nutty Tones, Mild and Light-Bodied, Low Acidity

Lower-grade Arabica beans grown in Mexico typically have earthy, spicy, mildly sweet flavors with a medium body. In contrast, specialty-grade beans offer a lighter body and gentle sweetness, accompanied by a white wine-like dryness and acidity.

Elevation range: 2500 to 5500 feet

Mexico doesn’t have the high elevations common to Central American coffee-growing regions. This results in Mexican beans having a milder flavor and lower acidity.

Processing type: Mostly wet processing

Most coffee beans in Mexico undergo wet processing, which helps produce clean flavor tones and a lighter body. Some dry processing can be found, especially for processing lower-grade beans.

Roasting suggestions: Medium, Dark

Mexican bean blends are most commonly dark roasted, as per European preference. However, with a bit of searching, you might find some good medium roasts as well.

Brewing suggestions: Espresso, Drip, Cold Brew

The mildly sweet and low acid tones of Mexican coffee, combined with medium/dark roast, create an almost perfect recipe for espresso blends. They also make excellent drip coffee and cold brewed coffee.

Unlike brewed coffee or espresso, Cafe de olla is a sweet coffee beverage traditionally brewed in Mexico. It’s made from dark roasted coffee beans, canela (cinnamon), and piloncillo (Mexican cane sugar), and is deeply steeped in Mexican history.

10. Peru

In 2018, Peru produced over 250 million kilos of coffee beans, securing its place as the world’s 10th largest producer by volume. Given that almost all Peruvian coffee is Arabica, it’s highly regarded for its quality.

The Juan Valdez brand name, commonly seen in supermarkets, attests to the popularity of Peruvian coffee beans in the US. That said, the beans available in stores aren’t always the highest quality. Let’s explore what true specialty-grade Peruvian beans are like.

Flavor profile: Nuts, Chocolate, Fruity, Floral, Mild Acidity, Light to Medium Body

With its sweet notes of chocolate and nuts, Peruvian coffee epitomizes a great South American coffee. Higher-quality beans display more pronounced fruity and floral acidity without being overwhelming.

Elevation range: 3200 to 5900 feet

Beans grown at lower altitudes have a sweet, smooth flavor of nuts, flowers, and fruit with mild acidity. At higher altitudes, the beans exhibit brighter acidity, floral aromas, and enhanced sweetness.

Processing type: Mostly dry processing, some wet processing

In Peru, beans grown for large-scale commercial purposes are dry processed, while specialty-grade beans are wet processed. The infrastructure for wet processing is growing due to the high market prices garnered by specialty Peruvian coffee.

Roasting suggestions: Medium, Dark

The mild, sweet Peruvian beans are best roasted medium or dark, depending on the flavor profile the roaster wants to highlight. These beans fare especially well in dark roasted blends as they don’t overpower the palate.

Brewing suggestions: Espresso, Drip, Pour Over

Like most South American beans, Peruvian coffee excels as an espresso or drip coffee. However, high-quality beans, such as those from the Chanchamayo region, can also result in a delightful cup of pour-over coffee.

If you attended the Specialty Coffee Expo in Seattle in 2017 or 2018, you might be familiar with Quechua Coffee. These beans, originating from Peru’s Puno province, won the “Best Quality Coffee” award in both those years.

What about Coffee Beans from Other Regions?

You’ve likely heard of renowned coffee varieties such as Kona from Hawaii and Blue Mountain from Jamaica. While they hold a significant place in the coffee industry due to their unique characteristics, their contribution to the overall production volume is relatively small.