-
Table of coffee origins – Africa
Country/Region Denomination Notes Egypt Egypt (general) Usually from the upper Nile regions. They have some Mocha characteristics Sudan Nubian Heavy body, rich flavour Berber Superior coffee Eritrea Abyssinian Ethiopia Ethiopia (general) Quite diverse, from citrus, bergamot, and florals through to candied and tropical fruits. Elegant and complex Abyssinian Benadir Sidamo Well balanced, with berries and citrus notes Yirgachefe Citrusy and floral Guji Limu Limu Djimmah Ghimbi Lekempti Low acidity, balanced, fruity Harar Harar The original Mocha longberry, excellent flavour but not so delicate as Mocha Kaffa Kaffa Groundy flavour Kenya Kenya (general) Having Mysore from India characteristics with a touch of Mocha. Full bodied and rich, strong, flavour with a…
-
Table of coffee origins – South-East Asia
Country/Region Denomination Notes China China (general) Pleasantly sweet and fruity, with some woodiness and earthiness too. Low acidity and full-bodied Yunnan Fujian Hainan Vietnam Vietnam (general) Low character, often woody and lacking sweetness Thailand Thailand (general) Sweet, quite clean and low in acidity. Some spice and chocolate often accompany a relatively full mouthfeel Chiang Mai Chiang Rai Lampang Mae Hong Son Tak Surat Thani Chumphon Nakhon Si Thammarat Phang Nga Krabi Ranong Myanmar Myanmar (general) Grassy cup Malaysia Straits Liberian Straits Robusta Indonesia Indonesia (general) Heavy bodied, sweet cedar and bell peppers notes. Herbaceous and earthy, some varieties are intensely sweet and with very little acidity Kopi Luwak Full bodied,…
-
Table of coffee origins – Asia
Country/Region Denomination Notes Yemen Yemen (general) Deep, earthy, complex and pungent Mocha Poor and irregular roast, in the cup they have a unique acid character, heavy body. In flavour, smooth and delicious Mattari The most acidy, most complex, most fragrantly powerful of Yemen origins Sharki A superior Mocha, with a rich full body Hirazi As acidy and fruity as Mattari, but a bit lighter in the cup Ismaili Excellent but a bit gentler and less powerful than Mattari Sanani A blend of coffee from the Sana’a region. More balanced, less acid than the other origins Raymah Mahweet Sa’dah Hajjah India India (general) In the cup Indian coffee has a distinctive…
-
Table of coffee origins – Oceania
Country/Region Denomination Notes Papua New Guinea Papua New Guinea (general) Modest, low-toned richness, moderate acidity like fermented apples. Often compared with Indonesian coffee, it is not as full-bodied or aromatic but possesses a buttery quality and great sweetness Sigri Earthy body, not as full-bodied or aromatic as coffee from Sulawesi but as fruity as it Arona Modestly rich taste, comfortably rich, with a fruity aroma and generally well-balanced Kimel Full-bodied with a medium bright acidity. A wild cup with currant and chocolate hints Chimbu New Caledonia New Caledonia (general) A fair Robusta or Liberica. Often compared to Blue Mountains from Jamaica La Foa Leroy The most famous origin Bourbon Pointu…
-
Table of coffee origins – South America
Country/Region Denomination Notes Colombia Colombians One quarter stronger than Santos from Brazil and with a much finer flavour and aroma. Medium body, vibrant acidity, nuanced fruit tones. Sometimes chocolatey Medellin Medium smooth, fine flavour and body Manizales Similar to Medellin but not as heavy bodied or as acid Jerico Santa Marta Fancy roast, too acid to be used straight Bogotà Smooth roast, rich, mellow flavour Cauca Similar but inferior to Bogotà and Bucaramanga Bucaramanga Heavy body, lacking acidity and flavour Cucuta Attractive in style and cup Savanilla Similar but inferior to Bogotà and Bucaramanga Popoyan Caturra One of the best Colombian coffees, low-to-medium and bright body acidity. Cocoa notes and…
-
Tables of coffee origins
In case you haven’t noticed, we are slowly publishing a few reference posts containing a table of all the coffee origins worldwide. Divided by area of production and then by country, these are the results of our researches over many months and will be kept updated in the future as soon as we discover further information on a specific coffee variety. Consider them as a permanent work in progress posts but you can use them as a good reference already as they’re fairly complete at this point. More to come in the next days.
-
Table of coffee origins – Central America
Country/Region Denomination Notes Mexico Mexicans Cereals, rich body, fine acidity Veracruz Acid, heavy flavour, used for blending Huatusco Similar to Veracruz Orizaba Similar to Huatusco Jalapa Light bodied Cordoba Neutral, smooth flavour. Good body, low acidity Tabasco Coatzalcoalcos Uncertain character, groundy Chiapas Soconusco Similar to Guatemalan coffee, smooth, no tang Chiapas Tapachula Similar to Soconusco Oaxaca Sierra Oaxaca Sharp flavour, excellent Oaxaca Pluma Oaxaca Acid, good for blending Acapulco Sierra Woody, used for blending Acapulco Michoacan Good but rare Tampico Puebla Low grade mountain coffee, similar to Michoacan Tampico Tampico Low grade mountain coffee Tampico Tepic Tampico Similar to Tampico Guatemala Guatemala (general) Mild and mellow, washed mountain ones are…
