Coffee was first introduced to Brazil by Colonel Francisco de Melo Palheta. Palheta was a Brazilian military officer dispatched to French Guiana to mediate a border dispute between French and Dutch possessions. 

According to a famous folk tale, after Palheta had an affair with the governor’s wife in French Guiana, she supposedly secretly handed him a bouquet that contained coffee seeds. Palheta brought these seeds back to Brazil illegally, which were used to establish the first coffee plantations in Brazil.

Today, Brazil is known for its vast coffee production and is one of the major players in the global coffee industry. Still, Palheta’s tale is often considered more of a legend than a verifiable historical fact, as there are variations and debates about how coffee was introduced to Brazil. 

Brazil is the largest coffee producer in the world, accounting for a significant portion of global coffee production.

The country’s vast agricultural land, favorable climate, and expertise in coffee cultivation contribute to its dominant position. Brazil is known for producing various coffee types, including Arabica and Robusta, with Arabica beans being the most prevalent.

Tanzania’s coffee production comprises around 70% Arabica and 30% Robusta, predominantly driven by smallholder farmers. Diverse growing regions offer unique coffee characteristics, including Kilimanjaro, Arusha, Ruvuma, Mbeya, Tanga, and Kigoma. Arabica coffee is primarily farmed in three distinct areas: the slopes of Mount Kilimanjaro, the Southern Highlands, and the Mbeya region. 

Tanzania’s coffee regions encompass a range of altitudes, typically 800 to 1,800 meters above sea level. The climate varies accordingly, with higher-altitude areas experiencing cooler temperatures and more consistent rainfall, while lower-altitude regions may have a slightly warmer and drier climate. Tanzanian coffee is known for its medium body, lively acidity, and flavor profiles encompassing citrus, berry, and chocolate notes. Coffee is usually processed in the fully-washed and wet-hulled styles. 

Coffee arrived in Tanzania during the 16th century and is believed

to have come from Ethiopia. Coffee cultivation flourished around 1911 when new Arabica trees were introduced around the Bukoba region when the country was under German rule. The country became independent in 1961, and reforms in the 1990s reshaped the coffee industry, facilitating direct sales from growers to customers and improving efficiency.

Known as “Haya Coffee’ or ‘amwani’ in Tanzania, coffee holds profound cultural and economic significance to the population, who consider the practice of brewing coffee as a ceremonial and cherished tradition of hospitality and social connection. 

Guatemala is renowned for producing high-quality Arabica coffee. The country’s diverse microclimates, volcanic soil, and high-altitude regions contribute to the unique flavors found in Guatemalan coffee. Antigua, Huehuetenango, and Cobán are prominent coffee-growing regions. Guatemalan coffee often exhibits a balanced profile with a medium to full body, bright acidity, and flavors of chocolate, citrus, and floral notes.

Ethiopian coffee is celebrated worldwide as the original land of all coffee cultivation. According to the prevailing historical narrative, coffee’s discovery is attributed to Kaldi, a shepherd whose goats displayed increased energy levels after consuming coffee cherries. According to lore, this fortuitous encounter would begin Ethiopia’s enduring connection with coffee.

Ethiopian coffee culture is deeply rooted in the traditional coffee ceremony called “Buna.” This elaborate ritual involves meticulous steps, including roasting coffee beans over an open flame, manual grinding, and brewing in a clay pot. The ceremony embodies values of community, warmth, and the celebration of life, representing an integral aspect of the country’s traditions.

Coffee farming plantations thrive in Ethiopia due to being situated in strategically located highland regions, with cultivation altitudes ranging from 1,200 to 2,200 meters above sea level. These highlands benefit from cool temperatures and consistent rainfall, creating an ideal environment for coffee cultivation.

Coffee is pivotal in the country’s economy, providing livelihoods for numerous farmers and contributing significantly to Ethiopia’s Gross Domestic Product (GDP). Ethiopian coffee is typically cultivated in three central regions: Sidamo, Yirgacheffe, and Harrar. The country´s main post-harvest adopted technique is naturally processing coffees, where the coffee cherries are dried with the fruit pulp intact.

Ethiopian Indigenous Heirloom Varieties offer a spectrum of flavors, encompassing fruity, floral, citrus, and berry notes, often accompanied by subtle hints of tropical fruits. This complexity is a hallmark of Ethiopian coffee.

Coffee is a relatively new crop in Yunnan. However, the region’s unique geography – including high elevations, cooler temperatures, and mountainous terrain – makes it a prime location for growing high-quality Arabica coffee beans. Over time, Yunnan has become the hub of China’s coffee farming industry and has experienced significant growth, solidifying its position as a key origin for coffee production.

Yunnan boasts a rich history closely intertwined with tea, notably Pu’er tea. However, coffee has emerged as a significant player in Yunnan’s agricultural landscape, with the province annually producing an impressive 1,050,000 60kg of coffee, with farming territories spanning approximately 118,000 hectares. 

Regions dedicated to tea cultivation benefit from well-distributed rainfall and temperate climates. In contrast, coffee-growing areas enjoy cooler temperatures, especially those at higher elevations. These environmental factors collectively contribute to the intricate flavor profile of Yunnan’s coffee and tea.

Situated in the southwestern region of China, Yunnan covers an expansive area of around 394,000 square kilometers, in which the main producing regions are Jiang Cheng, Bao Shan, Lan Cang, Lin Cang, Jing Hong, Meng Lian, De Hong, Ning’er And Simao. 

The province shares borders with neighboring provinces and countries, fostering a diverse amalgamation of cultures, languages, and traditions. Coffee in Yunnan is typically grown at elevations ranging from 800 to 2,000 meters above sea level. The province features a range of Arabica varieties, including Catimor, Caturra, Typica, and SL34.

Yunnan’s coffee flavor profiles present diverse flavors, ranging from subtle floral notes to hints of citrus, complemented by a pleasant acidity.

Burundi is a small, landlocked country in East Africa,  nestled under Rwanda and bordering the Democratic Republic of the Congo to the left and Tanzania to the right. With its favorable geography for coffee farming in hills ranging from 1,200 to 2,000 meters above sea level, combined with volcanic soil and equatorial climate, it possesses all the ingredients for exceptional coffee production. Coffee and tea account for 90 percent of Burundi’s foreign exchange earnings.

What sets Burundi apart in the coffee world is its favorable growing conditions and its unique challenges. Despite being a small country, it boasts between 600,000 to 800,000 coffee-growing families, a substantial number considering its population is around 11 million.

However, the geographical layout of Burundi poses financial and logistical challenges for the coffee industry. Getting coffee to the market involves navigating long distances on often unmaintained roads. The coffee must reach the nearest port even after going to a neighboring country, adding considerable transportation costs. 

Coffee was introduced to the country in the 1930s under Belgian rule, mainly as a cash crop for export to Europe. The civil war in the 1990s displaced people from their land, and many coffee plantations were neglected or destroyed.

After the end of the civil war in 2005, and Inspired by neighboring Rwanda’s success in rebuilding through coffee, Burundi began revitalizing the agrarian sector and boosting foreign exchange earnings.

Burundi’s coffee has a complex flavor profile and unique sensory characteristics, with plenty of floral and fruity notes, which often include bright citrus, black tea, and berry-like acidity, creating a balanced, clean, and sweet taste.

The main varieties in Burundi’s coffee farming landscape are Bourbon, Jackson, Mibirizi, Blue Mountain, and  SL28 and SL34.

Rwanda’s coffee production is strongly influenced by its unique geography. The country’s landscape is defined by towering mountains sharply rising from the surrounding plains. These volcanic soil mountains provide ideal coffee cultivation elevations ranging from 1,200 to 2,000 meters above sea level. This terrain creates an environment that is perfect for coffee cultivation.

One of the unique characteristics of Rwandan coffee is the slower maturation rate of coffee cherries due to the high-altitude regions in which they grow. The extended maturation process contributes to developing intricate flavor profiles within the coffee beans.

Coffee arrived in Rwanda in 1904, but it wasn’t until 1930 that production began significantly. Despite challenges in the early years, coffee became a vital cash crop. In 1994, the Rwandan Genocide caused immense loss and economic upheaval. In the early 2000s, the government revived the coffee industry, prioritizing quality, easing restrictions for farmers, and promoting trade. Efforts included building washing stations and providing training to farmers.

Rwandan coffee is mainly made up of 95% Arabica beans. It has an overall bright and fruity taste profile, with high acidity that gives it a lively and invigorating taste. Hints of floral and citrus notes add depth and complexity to the flavor. The body of this coffee is medium to light, which provides a clean and crisp finish.

The country primarily cultivates Arabica coffee, and its coffee-growing regions include the districts of Huye, Nyamasheke, and Karongi. Rwanda’s prominent coffee varieties farmed include Bourbon, Arabica (including Bourbon, Jackson, SL28, and SL34), Jackson, SL28, SL34, and Timor Hybrid.

Kenya’s coffee-growing regions are located in red volcanic lands’ rich nutrient and mineral soil, which, combined with the highland’s cooler temperatures, make for a unique terroir for developing an exquisitely aromatic profile for coffee.

Due to the country’s geographical location on the equator, referred to as the coffee belt, there is little distinction between Kenya’s different seasons, a phenomenon shared with a few other producing countries. This factor makes for two harvest seasons a year when farmers sell the coffee in weekly auctions. The main crop in Kenya commonly ranges from November through December, and the smaller fly crop from May through June.

The total area under coffee cultivation in Kenya is 160,000 hectares, and plantations make up about one-third of the site. However, smallholder farmers who assign themselves to cooperatives work on the most significant part of the land. Kenya’s coffee industry employs approximately 250,000 individuals, and most coffee production is managed by smallholders who are part of cooperatives, which is a fundamental aspect of the Kenyan coffee industry.

All coffee is sorted meticulously, wet-washed to properly de-pulp the fruits, and dried under the African sun on so-called “African Beds” until reaching the optimum rate of moisture, approximately 12%, after processing.

Kenya’s coffee landscape is dominated by the farming of five predominant varieties: SL28, SL34, K7, Ruiru 11, and Batian.

Kenyan Coffee Sensory Profile 

Kenyan coffee is known for its bright acidity, sweet profile, and unique black currant notes, with a dry, wine-like aftertaste. Government-led quality control measures ensure consistent quality, with rigorous testing by the Coffee Board of Kenya for all batches.

Interestingly, Kenyans don’t drink the beverage they produce, as most people historically prefer tea. Kenya exports 95% of the coffee the country produces.

The Uniqueness of Kenya´s Coffee Pricing

The most impacting factors that define the pricing process between sellers and buyers in Kenya are cup quality, specified via a “class” system, and the green bean screen size. The Kenyan Grading and Classification of Green Coffee sorts washed beans screened above 17/18 as “AA,” the highest score class of Kenyan coffee dependent on cup quality, also described as “Fine.” The added terms “Top “or “Plus” to the “AA” screen size refer to an excellent and complex cup profile. 

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