Top Coffee-Producing Countries in the World

Did you know that coffee is the second most valuable commodity in the world, behind only oil? And that over 500 billion cups of coffee are consumed every year? 

With such high demand, it’s no wonder that coffee is grown in more than 50 countries around the globe. But which countries produce the most coffee? Keep reading to find out!

As the largest producer of coffee in the world, it’s no surprise that Brazil tops our list. Brazil produces about one-third of all the coffee in the world! The country has over 5,000 different coffee farms, and most of the coffee produced here is of the Arabica variety.

Coffee production in Brazil has a long history, with the first plantations established in the 18th century. Brazilian coffees are known for their balanced flavor profiles that often include notes of nutty chocolate, caramel, and citrus fruit. The soft acidity and medium body bring a rounded flavor that is pleasingly sweet.

Many farms use traditional techniques such as hand-picking the cherries and natural sun drying, while some have started to employ technological advancements such as mechanical drying. Brazilian coffees have an intense sweetness balanced with a silky texture and a pleasant lingering finish.

Vietnam is the second-largest producer of coffee in the world, and it produces mostly Robusta beans. Unlike Arabica beans, which are grown at high altitudes, Robusta beans are grown at lower altitudes and have higher caffeine content.

For more than a century, the production of coffee in Vietnam has been an honorable tradition. From the earliest plantations to the current day, Vietnamese coffee remains revered for its quality and flavor. Vietnamese coffees are usually medium-bodied and have low acidity, with tasting notes of cocoa and walnut. They often boast a sweet aroma with hints of caramel and honey.

Many producers use traditional methods such as handpicking to harvest the coffee cherries, and natural sun drying before milling. In some areas, there is also modern equipment that allows coffee to be mechanically dried for faster processing times.

Vietnamese coffees are characterized by their sweet caramel flavor, smooth body, and delicate finish.

Colombia is famous for its high-quality coffee, and it’s the third-largest producer in the world. Most of the coffee produced here is of the Arabica variety, and it’s grown at high altitudes in mountainous regions.

Coffee production in Colombia has deep roots, with the first plantations established in the late 1700s. Colombia is renowned as one of the world’s best coffee producers and accounts for roughly 5% of global production.

Colombian coffees have a distinctive flavor profile, typically described as rich and well-rounded. Notes of chocolate and nuttiness are commonly found, along with subtle notes of citrus or honey. Producers generally employ traditional methods such as handpicking to harvest the cherries, followed by natural sun drying before milling. Mechanical drying has become a viable option in some regions, allowing farmers to speed up the process while still maintaining high-quality standards.

By utilizing a combination of fine-tuned methods and its unequaled terroir, Colombian coffees exude an intense aroma, robust body, and polished finish that make them beloved by coffee aficionados around the world.

Indonesian coffee production has a long and storied history, with the first plantations established in the early 1700s. Today, Indonesia is the fourth-largest coffee producer in the world, and its coffees are famous for their complexity and depth of flavor. Coffee grown here typically has tasting notes of chocolate and spices, with a sweet aroma that can have hints of spice or tobacco.

Producers often use traditional techniques such as handpicking to harvest the cherries, followed by sun drying before milling. This method allows for the careful processing of each bean, ensuring that all of its flavors are fully realized. In some regions, there is also modern equipment that allows producers to mechanize the drying process for faster production times without sacrificing quality.

Indonesian coffees are highly sought after for their complex aromas, full body, and lingering finish.

Ethiopia is where coffee first originated, and it’s still home to many small-scale coffee farmers. Most of the coffee produced here is of the wild or heirloom variety (meaning it hasn’t been hybridized), making it unique.

It remains one of the world’s leading producers, accounting for roughly 3% of global production. Ethiopian coffees have a unique flavor profile and are typically described as floral and fruity, with tasting notes often including berry, citrus, and sweet tobacco.

Producers generally employ traditional methods such as handpicking to harvest the cherries, followed by either sun drying or natural fermentation in water before milling. This allows for the careful processing of each bean, ensuring that all of its flavors are fully realized.

Ethiopian coffees possess an enticing aroma and a distinctive flavor that make them highly sought after among coffee aficionados worldwide.

Honduras is the sixth-largest producer of coffee in the world and produces mostly Arabica beans. It is known for its full-bodied coffees that have a rich flavor profile with notes of cocoa and nuts. Honduran farmers typically cultivate their crops at higher altitudes, resulting in a more pronounced flavor. The “shade grown” technique is also common here – this involves using natural shades from trees like bananas and mulberry to provide better coverage for the crop.

Coffee production in Honduras is traditionally divided into two regions – the western region which produces sweeter, milder beans, and the eastern region which produces robust and intense beans.

Most of the coffee produced in India is Robusta, which has a strong flavor and intense aroma. Indian coffees are known for their vibrant flavor profiles – with notes of spice, nuts, chocolate, and caramel all present. The soil conditions here are ideal for growing coffee and have allowed farmers to experiment with different growing practices such as crop rotation and organic practices.

Indian coffees often require extensive roasting time due to their density, which leads to a more flavorful cup when brewed.

Mexican coffee is known for its distinctive flavor profile with notes of cocoa, nuts, and sweetness. The country has a history of coffee production that dates back to the 16th century when it was introduced by Spanish settlers. Today, Mexico has some of the most diverse growing conditions in the world which have allowed farmers to experiment with different varieties and techniques.

Most farms use traditional methods such as hand-picking of cherries and natural sun drying rather than mechanical drying. Mexican coffees are typically fully flavored with a medium body and light acidity.

Coffee production in Guatemala has a long history with the first plants being planted in the late 1700s. Guatemalan coffees are known for their complex flavor profiles, with notes of sweet chocolate, nuts, caramel, and fruits. The country’s unique climate and soil conditions have allowed farmers to experiment with different varieties and growing methods.

Most farms use traditional practices such as hand-picking the cherries, natural sun drying, and shade-grown production. Guatemalan coffees are typically medium-bodied with a mild acidity and full flavor that can range from sweet to spicy depending on where it is grown.

Coffee production in Indonesia has a long history, with large-scale plantations established in the early 19th century. Indonesian coffees are known for their complex flavor profiles often including notes of earthy spice, flowers, and dark chocolate. The low acidity and heavy body give them a smooth yet bold taste. Many farms use traditional practices such as hand-picking cherries, natural sun drying, and wet processing, while some have started to employ technological advancements such as mechanical drying.

Indonesian coffees have an intense sweetness and full-bodied taste with a deep syrupy finish.

Costa Rica is one of the leading coffee-producing countries in the world and produces mainly Arabica beans. Coffee production in Costa Rica has been around since the late 1700s, but it only began to gain recognition on a global level in the early 1900s. Costa Rican coffees are known for their bright and complex flavor profiles with notes of citrus, sweet florals, and nuts. The high acidity and mild body make them an enriching choice for espresso-based drinks.

Most farms use traditional practices such as hand-picking of cherries and natural sun drying rather than mechanical drying. Costa Rican coffees tend to be lively, sweet, and acidic with a balanced body and smooth finish.

Uganda is a small coffee-producing country located in East Africa. Primarily Robusta beans are cultivated here. Ugandan coffees are known for their unique flavor notes which include chocolate, spice, and a strong earthy base.

Coffee production in Uganda has been around since the early 1900s but has only recently started to gain traction with new investments in farming technology. Most farms use traditional methods such as hand-picking of cherries and natural sun or air drying rather than mechanical drying. Ugandan coffees tend to be medium-bodied with fruity notes and a hint of bitterness that comes from their high caffeine content.

Coffee production in the United States has been around since the late 18th century and mainly produces Arabica beans. American coffees are known for their balanced flavor profiles often including notes of rich cocoa, nuts, and spice. The mellow acidity gives them a smooth finish with no harsh aftertaste. Most farms use traditional practices such as hand-picking cherries, natural sun drying, and wet processing, while some have started to employ technological advancements such as mechanical drying.

American coffees tend to be full-bodied with sweet flavors and low acidity.

Coffee production in Peru has been around for over 200 years, but it has only recently begun to gain recognition on a global level. Peruvian coffees are known for their sweet flavor profiles that often include notes of cocoa, nuts, and caramel. The mild acidity makes them an ideal choice for espresso-based drinks.

Most farms use traditional practices such as hand-picking the cherries and natural sun drying, while some have started to employ technological advancements such as mechanical drying. Peruvian coffees tend to be medium-bodied with a balanced sweetness and mild acidity.

Coffee production in Kenya has been growing since the late 19th century and is known for producing some of the finest Arabica beans available. Kenyan coffees are recognized for their bright, complex flavor profiles often including notes of berries and citrus. The high acidity and full body make them a great choice for espresso-based drinks. Most farms specialize in traditional practices such as hand picking of cherries, wet processing, and natural sun drying rather than mechanical drying.

Kenyan coffees have a lively acidity and robust body with intense flavors that linger on the finish.

There you have it!

These are the top four coffee-producing countries in the world. Next time you’re enjoying a delicious cup of coffee, take a moment to think about where those beans came from and what makes them so special.

Did any of these countries surprise you? We’d love to hear your thoughts!