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Tailor-made coffee for every roasting style

We offer conventional and specialty green coffees from reliable, carefully selected origins. Our portfolio also includes certified coffees designed to meet different standards of quality, sustainability, and traceability — adapting to every roasting style.

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Our Origins

We provide direct access to origin, working with producers around the world to select coffees that carry identity, history, and exceptional quality.
Our long-standing relationships in producing countries allow us to offer traceable, responsible, and unique coffees — cultivated with care and shared with a clear purpose.

Coffee Encyclopedia

The Coffee Encyclopedia is a tool designed to promote a coffee culture rooted in quality, transparency, and knowledge. A valuable reference point for roasters, professionals, and coffee enthusiasts across the entire supply chain.

  • Countries of Origin

Guatemala

  • Altitude Range

750–2,000 m (2,500–6,600 ft), with local classifications like “Strictly Hard Bean (SHB)” for altitudes above 1,300 m.

  • Harvest Season

December–March in most regions, with some regions harvesting until April.

  • Flavor Profile

A wide variety of profiles, from light and fruity to rich, sweet, complex, and chocolatey.

  • Varieties

Bourbon, Caturra, Catuaí, Typica, Maragogype, Pache.

  • Process

Primarily washed; many producers have their own mills and prefer traditional sun-drying.

  • Identity and Traceability

Guatemala is a pioneer in regional marketing with protected designations of origin and offers one of the greatest aromatic diversity and richness of iconic territories in the coffee world.

  • Countries of Origin

Honduras

  • Altitude Range

1,000–1,600 m (3,300–5,200 ft), with SHG classifications above 1,200 m and HG above 1,000 m.

  • Harvest Season

November–March or December–April depending on the region.

  • Flavor Profile

A wide range, but the best coffees show vibrancy, bright acidity, and a sweet, fruity complexity.

  • Varieties

Bourbon, Caturra, Catuaí, Typica, Pacas.

  • Process

Mostly washed, with both sun and mechanical drying due to rainfall, and traceability to the producer group or a single farm (finca).

  • Recent Growth in Excellence

Honduras is now the top coffee producer in Central America and has rapidly established itself due to improvements in quality, active cooperatives, and regional diversity that offers very lively profiles.

  • Countries of Origin

Costa Rica

  • Altitude Range

500–1,900 m (1,600–6,200 ft), depending on the region.

  • Harvest Season

Primarily November–March, but with variations (some areas harvest from July to February).

  • Flavor Profile

Light-bodied, very clean and sweet coffees; a great recent variety thanks to micro-mills, from bright cups to complex aromas.

  • Varieties

Primarily Caturra and Catuai, with Villa Sarchi in some districts.

  • Process

Mostly washed (wet process), with widespread adoption of micro-mills and traceability to the farm or cooperative.

  • Identity and Traceability

Costa Rica is a pioneer in traceability and sustainability, thanks in part to a high number of small, independent producers and the promotion of coffee tourism/ecotourism.

  • Countries of Origin

El Salvador

  • Altitude Range

500–2,300 m (1,600–7,500 ft), classified as “Strictly High Grown (SHG)” above 1,200 m, “High Grown (HG)” above 900 m, and “Central Standard” above 600 m.

  • Harvest Season

October–March or October–February, depending on the region.

  • Flavor Profile

Sweet, well-balanced Bourbon coffees with soft acidity, and often excellent complexity and sweetness.

  • Varieties

A high presence of Bourbon (up to 68%), Pacas, Pacamara, and other old varieties.

  • Process

Predominantly washed, with easy traceability to the farm and micro-lots for process and variety.

  • Genetic Richness

El Salvador preserves one of the highest percentages of original Bourbon varieties and has mineral-rich volcanic soils, which allows it to produce unique coffees that are highly awarded in international competitions.

  • Countries of Origin

Nicaragua

  • Altitude Range

1,000–1,700 m (3,300–5,600 ft), depending on the region.

  • Harvest Season

December–March (some areas until February).

  • Flavor Profile

A wide and complex range; often a fruity profile with lively acidity and floral or sweet notes.

  • Varieties

Bourbon, Caturra, and often Maragogype.

  • Process

Mostly washed, with traceability to the farm (finca), group, or cooperative; many companies still use sun-drying.

  • Continuous Quality Evolution

After periods of crisis and instability, Nicaraguan production has been revitalized with active cooperatives and a growing reputation for high aromatic quality and the ability to produce coffees that win awards in international competitions.

  • Countries of Origin

Colombia

  • Altitude Range

900–2,300 m (3,000–7,500 ft) depending on the region.

  • Harvest Season

March–June and September–December (some regions have two main harvests: raccolto principal and mitaca).

  • Flavor Profile

A great aromatic variety, from full-bodied coffees with chocolate notes to sweet, fruity, and lively profiles; a wide range among regions.

  • Varieties

Typica, Caturra, Castillo (percentages vary depending on the region).

  • Process

Primarily washed, with a strong emphasis on traceability and quality, and numerous cooperatives and small producers.

  • Innovation and Strong Identity

Colombia is distinguished by a significant social infrastructure around coffee, with strong international marketing (e.g., Juan Valdez), and a cooperative system that has improved the quality of life in rural regions and the global reputation of Colombian coffee.

  • Countries of Origin

Bolivia

  • Altitude Range

155–2,300 m (500–7,600 ft).

  • Harvest Season

July–November.

  • Flavor Profile

Very clean and sweet, rarely fruity.

  • Varieties

Old varieties like Typica and Caturra.

  • Process

Often washed, with some washing stations built to improve quality.

  • Ideal Growing Conditions

The combination of high altitude, a defined climate, and traditional varieties allows for the production of excellent quality coffees with unique profiles, internationally recognized for their cleanliness and sweetness.

  • Countries of Origin

Peru

  • Altitude Range

900–2,050 m (3,000–6,750 ft) depending on the region.

  • Harvest Season

March–September.

  • Flavor Profile

Generally clean, sweet, medium-bodied coffees with a tendency toward soft flavors; in recent years, there has been an increase in distinctive and juicy coffees.

  • Varieties

Bourbon, Typica, Caturra, Pache, Mondo Novo, Catuaí, Catimor.

  • Process

Mostly washed; a high incidence of small producers and cooperatives, with frequent traceability to the group and sometimes to the farm (finca).

  • Strong Growth in Sustainability

Peru is distinguished today by the high percentage of Fair Trade and organic production and by the role of cooperatives in the social development of rural areas.

  • Countries of Origin

Brazil

  • Altitude Range

550–1,350 m (1,800–4,400 ft), varying by region.

  • Harvest Season

May–September (can start in June in some areas).

  • Flavor Profile

Full-bodied, low acidity, pronounced sweetness, with notes of chocolate and dried fruit.

  • Varieties

Mundo Novo, Yellow Bourbon, Caturra, Catuaí.

  • Process

Natural, pulped natural; large-scale production with mechanized techniques

  • Global Leader

Brazil has been the world’s leading coffee producer for over 150 years, historically and currently contributing about one-third of global production.

  • Countries of Origin

Mexico

  • Altitude Range

800–1,750 m (2,600–5,750 ft), depending on the region.

  • Harvest Season

November–March.

  • Flavor Profile

Coffees ranging from delicate and full-bodied to sweet, caramel, or with notes of toffee and chocolate, depending on the region.

  • Varieties

Bourbon, Typica, Caturra, Maragogype.

  • Process

Mostly washed, predominantly from small producers; traceability is frequent to the group or cooperative lot, and sometimes to the farm (finca).

  • Social and Ethical Diversity

Mexico has one of the highest percentages of small producers and ethical cooperatives, with increasing attention to Fair Trade and organic certifications in recent decades.

  • Countries of Origin

India

  • Altitude Range

400–2,000 m (1,300–6,600 ft), but typically between 900–1,600 m in many key regions.

  • Harvest Season

October–February.

  • Flavor Profile

Full-bodied, creamy, and heavy coffees with low acidity; rarely complex, but Robustas are appreciated for cleanliness and Arabicas for a classic balance.

  • Varieties

S795, Selection 9, Cauvery, Selection 5B and 6, Robusta S274, Kent; a wide presence of both Arabica and Robusta.

  • Process

Washed for Arabica (“Plantation Coffee”), natural for Robusta (“Parchment Coffee”); production is very fragmented among small producers, making it difficult to trace to a single one, with regions having historical designations.

  • Innovation and Biodiversity

India is distinguished by the development of resistant varieties (e.g., Selection 795, Cauvery), the double cultivation of Arabica and Robusta, and the unique production of Monsooned Malabar, which gives it an inimitable aromatic character.

  • Countries of Origin

Indonesia

  • Altitude Range

600–1,800 m (2,000–5,900 ft), varying among islands and regions (Sumatra, Sulawesi, Java, Bali, Flores).

  • Harvest Season

Varies by region; Sumatra and Java September–December/July–September, Sulawesi and Flores May–November, Bali May–October.

  • Flavor Profile

Semi-washed (giling basah), with a full-bodied, spicy, earthy, and woody profile, very low acidity, and a persistent aftertaste; some brighter exceptions from smaller islands.

  • Varieties

A wide Typica base (including Djember, USDA, Ateng, TimTim), S795, local hybrids, Robusta.

  • Process

Predominantly semi-washed (giling basah), with growing interest in washed; small farms and cooperatives, difficult to trace to a single producer except on large estates.

  • Regional Wealth and Processes

Indonesia offers the widest diversity of traditional processes and island terroirs in the world, with icons like Kopi Luwak and Mandheling varieties, and unique botanical varieties developed on the islands.

  • Countries of Origin

Vietnam

  • Altitude Range

200–1,600 m (650–5,200 ft), with the vast majority of production between 600–1,000 m in the Highlands.

  • Harvest Season

November–March.

  • Flavor Profile

The vast majority of coffees have woody, herbaceous, flat, and not very sweet profiles; high-quality lots are rare.

  • Varieties

Primarily Robusta, with the presence of Bourbon and local hybrids in Arabica areas (Son La, Da Lat, Quang Tri, Lam Dong).

  • Process

Predominantly natural/dry and only a small part is washed; production is dominated by large private companies and cooperatives, with complex and often absent traceability.

  • Global Production Power

Vietnam is the world’s second-largest producer and is at the center of technical modernization and efficiency in the Robusta sector; the specialty Arabica sector is now also growing in some micro-regions.

  • Countries of Origin

Rwanda

  • Altitude Range

1,300–2,200 m (4,300–7,200 ft), depending on the region.

  • Harvest Season

March–June.

  • Flavor Profile

Coffees with freshness and fruitiness, often notes of red apple, grape, and sometimes floral, with great cleanliness and vibrancy in the cup.

  • Varieties

Bourbon, Mibirizi (historical local varieties).

  • Process

Mostly washed; traceability typically extends to the washing station or producer group, not the single farm.

  • Rebirth and Quality

Rwanda is a symbol of post-crisis rebirth thanks to investments in training, washing stations, and transparency; the country hosts the Cup of Excellence and produces some of the best Bourbons in Africa.

  • Countries of Origin

Tanzania

  • Altitude Range

1,050–2,500 m (3,500–8,100 ft) depending on the region.

  • Harvest Season

Primarily July–December (some areas June–October).

  • Flavor Profile

Complex coffees with great acidity and vibrancy, with fruity notes and often hints of berries and citrus; they can be very juicy and interesting.

  • Varieties

Kent, Bourbon, Typica, Nyara (some Bourbon derivatives like N5 and N39), and in some areas, Robusta.

  • Process

Mostly washed; about 90% is produced by small farmers who deliver to cooperatives or washing stations, but the best often come from large estates.

  • Two Aromatic Souls

Thanks to the geographical separation between high-altitude Arabica and Robusta in the northwest, Tanzania offers one of the greatest aromatic diversities in Africa, ranging from bright acidity to full body, with renewed interest in specialty productions.

  • Countries of Origin

Ethyopia

  • Altitude Range

1,400–2,200 m (4,600–7,200 ft) based on the main regions.

  • Harvest Season

October–February or October–January depending on the area.

  • Flavor Profile

Immense diversity; from floral, citrus, and tea-like (Yirgacheffe, Sidama) to intense, winey, and spicy aromas (Harrar); the best are elegant, clean, complex, and often extraordinarily fruity.

  • Varieties

Primarily native heirloom varieties (old indigenous varieties), often unclassified.

  • Process

Both washed and natural; unique systems of forest, garden, and plantation cultivation, with a historical presence of small producers and unique genetic biodiversity.

  • Origin of Arabica Coffee

No other country offers the same combination of biodiversity, terroir, and history: Ethiopia is considered the world’s cradle of coffee, with an unparalleled aromatic, botanical, and traditional variety.

  • Countries of Origin

Kenya

  • Altitude Range

1,200–2,300 m (3,900–7,500 ft) depending on the region.

  • Harvest Season

October–December (main harvest), June–August (fly crop, intermediate harvest).

  • Flavor Profile

Bright, complex coffees with fruity (berry-like) flavors, intense sweetness, and balanced acidity.

  • Varieties

SL-28, SL-34, Ruiru 11, Batian, and Blue Mountain in small areas.

  • Process

Mostly washed; cultivation on both large farms and by small producers who deliver to washing stations, with an excellent traceability and grading system by size/quality (AA, AB, PB, etc.).

  • Excellence Auction System

Kenya is recognized for its auction and agronomic research system, which, by rewarding quality, has allowed for the development of unique varieties and a worldwide reputation among the best specialty coffees.

  • Countries of Origin

Uganda

  • Altitude Range

1,200–2,300 m (3,900–7,550 ft) depending on the region.

  • Harvest Season

October–March (main harvest), May–July/February–March (secondary harvest/fly crop, depending on the area).

  • Flavor Profile

Exceptional coffees are still rare, but the best cups offer hints of dark fruit and great cleanliness.

  • Varieties

Kent, Typica, SL-14, SL-28; predominance of native Robusta in the lowlands and Arabica at high altitudes.

  • Process

Mostly washed in Arabica areas (Bugisu, West Nile, Western Uganda); almost all Robusta is natural. Production is traceable to cooperatives/producers; the terms “Wugar” (washed Arabica) and “Drugar” (natural Arabica) are used.

  • Unique Diversity and Specialty Growth

Uganda is one of the few countries with native Robusta coffee and rapid evolutions in specialty origins—cooperatives and producers are building a new reputation for increasingly high quality, including high-altitude Arabica.

  • Countries of Origin

Papua New Guinea

  • Altitude Range

400–1,900 m (1,300–6,200 ft) depending on the region.

  • Harvest Season

April–September.

  • Flavor Profile

Coffees are often buttery, sweet, with great complexity and a harmonious body.

  • Varieties

Bourbon, Typica, Arusha (a descendant of Blue Mountain).

  • Process

Mostly washed; about 95% of producers are small farmers, with growing attention to traceability from single cooperatives or estates, especially in the Highlands.

  • Biodiversity and Potential

Papua New Guinea offers ideal altitude, microclimates, and volcanic soils; today, it is attracting great interest for specialty coffee due to balanced cups and distinctive aromatic profiles compared to Indonesia or other origins.

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Mexico

Mexico, with its capital in Mexico City, ranks 9th globally in coffee production, with 4,080,000 bags (60 kg each) annually. The country’s top coffee regions—Chiapas, Veracruz, Oaxaca, and Puebla—are known for high-quality coffee, particularly Fair Trade and Organic-certified varieties. Although specialty coffee production is limited, the 2012 Cup of Excellence drew international attention, boosting quality and industry growth. Mexico’s coffee scene includes Bourbon, Typica, Marsellesa, Caturra, Catuai, Maragogype, and Obata, showcasing its rich terroir and diverse flavor profiles.

Panama

Panama, with its capital in Panama City, ranks as the 35th largest coffee producer globally, with an annual production of 105,000 bags (60 kg each). Renowned for its exceptional quality, Panama is famous for the Geisha variety, celebrated for its refined aromatic profile. The key growing regions, Boquete, Volcán, and Renacimiento, offer fertile volcanic soils and an ideal climate for coffee cultivation. Panamanian producers utilize innovative techniques, such as carbonic maceration and controlled fermentation, to enhance the coffee’s complexity. Besides Geisha, varieties like Typica, Bourbon, Caturra, and Catuai thrive under unique microclimates. Panama is also a top coffee tourism destination, attracting enthusiasts and industry professionals worldwide.

Indonesia

Indonesia, with its capital in Jakarta, is the 4th largest coffee producer, yielding 10,725,000 bags (60 kg each) annually. Thanks to its diverse archipelago, Indonesia produces a wide variety of coffees, grown on islands such as Sumatra, Java, Sulawesi, Flores, and Bali, where small-scale farming imparts unique characteristics to each batch. Indonesian coffee is known for its full body and deep complexity, with distinct profiles based on the region. Local cooperatives ensure traceability and sustainability, improving both coffee quality and farmers’ livelihoods. The country cultivates Timor, Typica, USDA, Ateng, and Catimors, balancing tradition with agricultural innovation.

Ethiopia

Ethiopia, with its capital in Addis Ababa, is the 5th largest coffee producer, with 6,740,000 bags (60 kg each) annually. Recognized as the birthplace of Arabica coffee, Ethiopia produces exceptional coffee in Djimma, Limo, Sidama, Yirgacheffe, and Kochere. The country’s diverse terroirs yield a vast range of flavors, from floral and citrus notes to deeper chocolate and spice tones. Since 2017, Ethiopian farmers have been able to export their coffee directly, ensuring better traceability and pricing control. Ethiopia’s signature varieties include JARC varieties and Local Landraces, refined over centuries to suit varied microclimates.

Honduras

Honduras, with its capital in Tegucigalpa, is the 6th largest coffee producer, with 6,650,000 bags (60 kg each) annually. The country is renowned for its increasing coffee quality, driven by industry innovation and support from the Instituto Hondureño del Café. Major growing regions such as Copan, Opalaca, Montecillos, and Comayagua provide ideal conditions for complex and rich coffee profiles. Honduras cultivates Caturra, Catuai, Typica, IHCAFE-90, and Lempira, prized for their resilience and premium cup quality.

Papua New Guinea

Papua New Guinea, with its capital in Port Moresby, ranks 17th in global coffee production, yielding 850,000 bags (60 kg each) annually. Smallholder farmers dominate production, with a growing emphasis on specialty coffee, thanks to infrastructure investments. The Western Highlands, Eastern Highlands, and Morobe Province boast fertile volcanic soils and optimal growing conditions. PNG coffee is known for its washed processing, which enhances clarity and flavor complexity. Popular varieties include Arusha, Blue Mountain, and Typica, valued for their distinctive cup profiles.

Nicaragua

Nicaragua, with its capital in Managua, is the 12th largest coffee producer, producing 2,650,000 bags (60 kg each) annually. Introduced in the mid-1800s, coffee thrives in Matagalpa, Jinotega, and Las Segovias, benefiting from volcanic soils and unique microclimates. Nicaraguan coffee offers a perfect balance of acidity and fruitiness, with elegant, complex flavors. Advances in post-harvest processing have enhanced lot traceability and consistency. Nicaragua grows Caturra, Bourbon, Maracaturra, Pacamara, and Catuai, contributing to a diverse specialty coffee landscape.

Vietnam

Vietnam, with its capital in Hanoi, is the 2nd largest coffee producer, yielding over 30,900,000 bags (60 kg each) annually. The country is the world’s leading Robusta producer, accounting fzor 95% of total production, mainly from Lam Dong, Son La, and Dien. With rising demand for specialty coffee, Vietnamese farmers are diversifying production and using fermentation techniques such as lactic, anaerobic, and yeast-based processes to enhance quality. While Robusta dominates, Vietnam is gradually expanding into the specialty Arabica segment, catering to a growing global demand for high-quality coffee.

Uganda

Uganda, with its capital in Kampala, ranks 7th in global coffee production, with 5,000,000 bags (60 kg each) annually. Best known for Robusta production, Uganda’s fertile soils support Arabica cultivation and growing specialty coffee production. Major regions, including Bugisu, West Nile, and West Uganda, produce high-quality Kent, SL 14, and SL28 varieties. With direct Arabica cultivation introduced in 1914, Ugandan specialty coffee exports are expanding, with projections for a 20-25% increase in specialty lots by 2030. Cooperative expansions and advanced processing techniques are improving traceability and farmer livelihoods.

Tanzania

Tanzania, with its capital Dodoma, is the 19th largest coffee producer in the world, with an average production of 950,600 bags (60 kg each) annually. Coffee cultivation, introduced in the 16th century, is now an essential part of the country’s economy, contributing 5% of total exports and providing employment to around 6% of the population. The main producing regions, Kilimanjaro, Arusha, Tarime, Kigoma and Ruvuma, boast fertile soils and climate conditions ideal for producing high-quality coffee. Traditionally managed through government auctions, coffee sales are evolving towards a more direct and transparent model, allowing importers to work directly with farmers and improving product traceability. The most widely grown varieties include Arusha, Bourbon and Kent, known for their distinctive flavour profiles and highly prized in the specialty market. Contact us to learn more about Tanzanian coffees.

Rwanda

Rwanda, with its capital Kigali, is the 29th largest coffee producer in the world, with an average production of 280,000 bags (60 kg each) annually. Known as the land of a thousand hills, the country has established itself as a leader in specialty coffee production, thanks to strategic investments and a growing focus on quality. The main producing regions, West, South, East and North Province, offer ideal conditions for growing premium varieties such as Bourbon, French Mission, Caturra and Catuai. The government has played a key role in developing the sector, promoting favorable investments and trade policies that have improved the quality and competitiveness of Rwandan coffee globally. Today, producers benefit from a more profitable market, contributing to the country’s economic growth. Rwandan coffees are appreciated for their full body, intense floral notes and pleasant acidity, making them among the most sought-after in the specialty coffee scene. Contact us to learn more about Rwandan coffees.

Kenya

Kenya, with its capital city of Nairobi, is the 18th largest coffee producer in the world, with an average production of 800,000 bags (60 kg each) annually. Although coffee cultivation began relatively late, Kenya has quickly established itself as a producer of high-quality coffee, thanks to meticulous processing methods and rigorous selection of the fruit. The main producing regions, including Nyeri, Kiambu, Kirinyaga, Meru and Bungoma, boast ideal conditions for growing premium varieties such as SL24, SL28, Ruiru 11, Batian and Kent. Kenyan coffee is renowned for its complex flavour profile, bright acidity and fruity notes, making it one of the most popular in the specialty market. Continuous innovation and selection of the most resistant varieties contribute to the sustainability and growth of the industry. Contact us to learn more about Kenyan coffees.

Guatemala

Guatemala, with its capital Guatemala City, is the 11th largest coffee producer in the world, with an average production of 3,620,000 bags (60 kg each) annually. Its excellent reputation in the coffee sector is due to the combination of high altitudes, diverse micro climates and abundant rainfall, which create perfect conditions for growing high-quality coffee. The main producing regions, Acatenango, Antigua, Atitlan, Huehuetenango, Nuevo Oriente and San Marcos, offer a wide variety of terroirs, contributing to unique and distinct cup profiles. Guatemalan coffee is characterized by its density, aromatic complexity and a perfect balance between acidity and sweetness. Among the most widely grown varieties are Bourbon, Typica, Catuai and Pache, each with characteristics that reflect their terroir of origin. Thanks to its consistent quality and mastery in processing, Guatemala continues to be a reference in the specialty coffee scene. Contact us to learn more about Guatemalan coffees.

India

India, with New Delhi as its capital, is the 8th largest coffee producer in the world, with an average production of 4,800,000 bags (60 kg each) annually. Although the country is often associated with tea, coffee cultivation dates back to the first half of the 1600s, when Muslim traders introduced it through the Arabian Peninsula. The main producing regions, Waynad, Tamil Nadu, Pradesh and Karnataka, offer ideal climatic conditions for the cultivation of fine varieties such as Catimor and Caturra. India is particularly known for Monsoon Malabar, a coffee with a smooth and full flavor, born from the exposure of the beans to the humidity of the monsoons, a technique that enhances their unique characteristics. The combination of history, innovation and distinctive processing methods makes Indian coffee appreciated all over the world. Contact us to find out more about Indian coffees.

El Salvador

El Salvador, with its capital San Salvador, is the 20th largest coffee producer in the world, with an average production of 650,000 bags (60 kg each) annually. Thanks to a long agricultural tradition, the country boasts a skilled workforce and advanced processing techniques, with a new generation of farmers committed to innovating the sector. The main producing regions, Apaneca, Central Belt, Chichontepec and Cacahuatique, benefit from an ideal climate and a long dry season, which facilitates the natural drying of the beans. Over 90% of production takes place under the shade of trees, favoring a slow and sustainable maturation. Among the varieties grown are Bourbon, Pacas, Pacamara and Caturra, known for their complex and rich aromatic profile. Contact us to learn more about Salvadoran coffees.

Costa Rica

Costa Rica, with its capital San José, is the 14th largest coffee producer in the world, with an average production of 1,230,000 bags (60 kg each) annually. Unpredictable weather conditions and strict environmental regulations make production expensive, but encourage innovation and experimentation, positioning the country among the leaders in the processing of Specialty Coffees. The main producing regions, Tarrazu, Central Valley, Tres Rios, Turrialba and Western Valley, offer ideal conditions to grow premium varieties such as Bourbon, Typica, Villa Sarchi, Catuai and Geisha. Costa Rican coffee is known for its traceability, sustainability and distinctive flavor profiles. Contact us to learn more about Costa Rican coffees.

Colombia

Colombia, with its capital Bogotá, is the world’s 3rd largest coffee producer, with an average production of 13,900,000 bags (60 kg each) annually. Recognized for the quality and diversity of its coffee, the country benefits from a wide range of microclimates that influence the aromatic profile of its main producing regions, including Huila, Antioquia, Tolima, Cauca, Nariño, Risaralda, and Santander. Coffees from the north tend to be full-bodied with nutty and chocolatey notes, those from the central regions are balanced and fruity, while the southern regions produce smooth, citrusy coffees with vibrant acidity. Among the cultivated varieties are Colombia, Castillo, and Bourbon, selected for their adaptability to different climatic conditions. Colombia continues to invest in traceability and quality, strengthening the connection between producers and the specialty market.

Brazil

Brazil, with its capital in Brasilia, is the world’s largest coffee producer, yielding 61,440,000 bags (60 kg each), representing 40% of global production. The top coffee regions—Sul de Minas, Cerrado Mineiro, Mogiana, and Matas de Minas—provide optimal conditions for high-quality cultivation. Brazil is known for its broad range of flavor profiles, from chocolate and nutty notes to fruity undertones, depending on region and processing method. A focus on selective harvesting and sustainability has strengthened Brazil’s specialty coffee sector, ensuring consistent quality and ethical practices.

Peru

Peru, with its capital Lima, is the world’s 10th largest coffee producer, with an average production of 3,895,000 bags (60 kg each) annually. It is the world’s largest exporter of organic Arabica coffee, thanks to the high altitudes and fertile soils of the Cajamarca, Junin, Cusco, and San Martin regions, where small farmers produce high-quality specialty coffee. The Peruvian coffee industry is strongly oriented toward sustainability and quality, with agricultural practices that respect the environment and local communities. The most cultivated varieties include Typica, Caturra, and Catimor, known for their clean, sweet, and fruity aromatic profiles, with a medium body and vibrant acidity. Contact us to learn more about Peruvian coffees.

Mexico

Mexico, with its capital in Mexico City, ranks 9th globally in coffee production, with 4,080,000 bags (60 kg each) annually. The country’s top coffee regions—Chiapas, Veracruz, Oaxaca, and Puebla—are known for high-quality coffee, particularly Fair Trade and Organic-certified varieties. Although specialty coffee production is limited, the 2012 Cup of Excellence drew international attention, boosting quality and industry growth. Mexico’s coffee scene includes Bourbon, Typica, Marsellesa, Caturra, Catuai, Maragogype, and Obata, showcasing its rich terroir and diverse flavor profiles.

Panama

Panama, with its capital in Panama City, ranks as the 35th largest coffee producer globally, with an annual production of 105,000 bags (60 kg each). Renowned for its exceptional quality, Panama is famous for the Geisha variety, celebrated for its refined aromatic profile. The key growing regions, Boquete, Volcán, and Renacimiento, offer fertile volcanic soils and an ideal climate for coffee cultivation. Panamanian producers utilize innovative techniques, such as carbonic maceration and controlled fermentation, to enhance the coffee’s complexity. Besides Geisha, varieties like Typica, Bourbon, Caturra, and Catuai thrive under unique microclimates. Panama is also a top coffee tourism destination, attracting enthusiasts and industry professionals worldwide.

Indonesia

Indonesia, with its capital in Jakarta, is the 4th largest coffee producer, yielding 10,725,000 bags (60 kg each) annually. Thanks to its diverse archipelago, Indonesia produces a wide variety of coffees, grown on islands such as Sumatra, Java, Sulawesi, Flores, and Bali, where small-scale farming imparts unique characteristics to each batch. Indonesian coffee is known for its full body and deep complexity, with distinct profiles based on the region. Local cooperatives ensure traceability and sustainability, improving both coffee quality and farmers’ livelihoods. The country cultivates Timor, Typica, USDA, Ateng, and Catimors, balancing tradition with agricultural innovation.

Ethiopia

Ethiopia, with its capital in Addis Ababa, is the 5th largest coffee producer, with 6,740,000 bags (60 kg each) annually. Recognized as the birthplace of Arabica coffee, Ethiopia produces exceptional coffee in Djimma, Limo, Sidama, Yirgacheffe, and Kochere. The country’s diverse terroirs yield a vast range of flavors, from floral and citrus notes to deeper chocolate and spice tones. Since 2017, Ethiopian farmers have been able to export their coffee directly, ensuring better traceability and pricing control. Ethiopia’s signature varieties include JARC varieties and Local Landraces, refined over centuries to suit varied microclimates.

Honduras

Honduras, with its capital in Tegucigalpa, is the 6th largest coffee producer, with 6,650,000 bags (60 kg each) annually. The country is renowned for its increasing coffee quality, driven by industry innovation and support from the Instituto Hondureño del Café. Major growing regions such as Copan, Opalaca, Montecillos, and Comayagua provide ideal conditions for complex and rich coffee profiles. Honduras cultivates Caturra, Catuai, Typica, IHCAFE-90, and Lempira, prized for their resilience and premium cup quality.

Papua New Guinea

Papua New Guinea, with its capital in Port Moresby, ranks 17th in global coffee production, yielding 850,000 bags (60 kg each) annually. Smallholder farmers dominate production, with a growing emphasis on specialty coffee, thanks to infrastructure investments. The Western Highlands, Eastern Highlands, and Morobe Province boast fertile volcanic soils and optimal growing conditions. PNG coffee is known for its washed processing, which enhances clarity and flavor complexity. Popular varieties include Arusha, Blue Mountain, and Typica, valued for their distinctive cup profiles.

Nicaragua

Nicaragua, with its capital in Managua, is the 12th largest coffee producer, producing 2,650,000 bags (60 kg each) annually. Introduced in the mid-1800s, coffee thrives in Matagalpa, Jinotega, and Las Segovias, benefiting from volcanic soils and unique microclimates. Nicaraguan coffee offers a perfect balance of acidity and fruitiness, with elegant, complex flavors. Advances in post-harvest processing have enhanced lot traceability and consistency. Nicaragua grows Caturra, Bourbon, Maracaturra, Pacamara, and Catuai, contributing to a diverse specialty coffee landscape.

Vietnam

Vietnam, with its capital in Hanoi, is the 2nd largest coffee producer, yielding over 30,900,000 bags (60 kg each) annually. The country is the world’s leading Robusta producer, accounting fzor 95% of total production, mainly from Lam Dong, Son La, and Dien. With rising demand for specialty coffee, Vietnamese farmers are diversifying production and using fermentation techniques such as lactic, anaerobic, and yeast-based processes to enhance quality. While Robusta dominates, Vietnam is gradually expanding into the specialty Arabica segment, catering to a growing global demand for high-quality coffee.

Uganda

Uganda, with its capital in Kampala, ranks 7th in global coffee production, with 5,000,000 bags (60 kg each) annually. Best known for Robusta production, Uganda’s fertile soils support Arabica cultivation and growing specialty coffee production. Major regions, including Bugisu, West Nile, and West Uganda, produce high-quality Kent, SL 14, and SL28 varieties. With direct Arabica cultivation introduced in 1914, Ugandan specialty coffee exports are expanding, with projections for a 20-25% increase in specialty lots by 2030. Cooperative expansions and advanced processing techniques are improving traceability and farmer livelihoods.

Tanzania

Tanzania, with its capital Dodoma, is the 19th largest coffee producer in the world, with an average production of 950,600 bags (60 kg each) annually. Coffee cultivation, introduced in the 16th century, is now an essential part of the country’s economy, contributing 5% of total exports and providing employment to around 6% of the population. The main producing regions, Kilimanjaro, Arusha, Tarime, Kigoma and Ruvuma, boast fertile soils and climate conditions ideal for producing high-quality coffee. Traditionally managed through government auctions, coffee sales are evolving towards a more direct and transparent model, allowing importers to work directly with farmers and improving product traceability. The most widely grown varieties include Arusha, Bourbon and Kent, known for their distinctive flavour profiles and highly prized in the specialty market. Contact us to learn more about Tanzanian coffees.

Rwanda

Rwanda, with its capital Kigali, is the 29th largest coffee producer in the world, with an average production of 280,000 bags (60 kg each) annually. Known as the land of a thousand hills, the country has established itself as a leader in specialty coffee production, thanks to strategic investments and a growing focus on quality. The main producing regions, West, South, East and North Province, offer ideal conditions for growing premium varieties such as Bourbon, French Mission, Caturra and Catuai. The government has played a key role in developing the sector, promoting favorable investments and trade policies that have improved the quality and competitiveness of Rwandan coffee globally. Today, producers benefit from a more profitable market, contributing to the country’s economic growth. Rwandan coffees are appreciated for their full body, intense floral notes and pleasant acidity, making them among the most sought-after in the specialty coffee scene. Contact us to learn more about Rwandan coffees.

Kenya

Kenya, with its capital city of Nairobi, is the 18th largest coffee producer in the world, with an average production of 800,000 bags (60 kg each) annually. Although coffee cultivation began relatively late, Kenya has quickly established itself as a producer of high-quality coffee, thanks to meticulous processing methods and rigorous selection of the fruit. The main producing regions, including Nyeri, Kiambu, Kirinyaga, Meru and Bungoma, boast ideal conditions for growing premium varieties such as SL24, SL28, Ruiru 11, Batian and Kent. Kenyan coffee is renowned for its complex flavour profile, bright acidity and fruity notes, making it one of the most popular in the specialty market. Continuous innovation and selection of the most resistant varieties contribute to the sustainability and growth of the industry. Contact us to learn more about Kenyan coffees.

Guatemala

Guatemala, with its capital Guatemala City, is the 11th largest coffee producer in the world, with an average production of 3,620,000 bags (60 kg each) annually. Its excellent reputation in the coffee sector is due to the combination of high altitudes, diverse micro climates and abundant rainfall, which create perfect conditions for growing high-quality coffee. The main producing regions, Acatenango, Antigua, Atitlan, Huehuetenango, Nuevo Oriente and San Marcos, offer a wide variety of terroirs, contributing to unique and distinct cup profiles. Guatemalan coffee is characterized by its density, aromatic complexity and a perfect balance between acidity and sweetness. Among the most widely grown varieties are Bourbon, Typica, Catuai and Pache, each with characteristics that reflect their terroir of origin. Thanks to its consistent quality and mastery in processing, Guatemala continues to be a reference in the specialty coffee scene. Contact us to learn more about Guatemalan coffees.

India

India, with New Delhi as its capital, is the 8th largest coffee producer in the world, with an average production of 4,800,000 bags (60 kg each) annually. Although the country is often associated with tea, coffee cultivation dates back to the first half of the 1600s, when Muslim traders introduced it through the Arabian Peninsula. The main producing regions, Waynad, Tamil Nadu, Pradesh and Karnataka, offer ideal climatic conditions for the cultivation of fine varieties such as Catimor and Caturra. India is particularly known for Monsoon Malabar, a coffee with a smooth and full flavor, born from the exposure of the beans to the humidity of the monsoons, a technique that enhances their unique characteristics. The combination of history, innovation and distinctive processing methods makes Indian coffee appreciated all over the world. Contact us to find out more about Indian coffees.

El Salvador

El Salvador, with its capital San Salvador, is the 20th largest coffee producer in the world, with an average production of 650,000 bags (60 kg each) annually. Thanks to a long agricultural tradition, the country boasts a skilled workforce and advanced processing techniques, with a new generation of farmers committed to innovating the sector. The main producing regions, Apaneca, Central Belt, Chichontepec and Cacahuatique, benefit from an ideal climate and a long dry season, which facilitates the natural drying of the beans. Over 90% of production takes place under the shade of trees, favoring a slow and sustainable maturation. Among the varieties grown are Bourbon, Pacas, Pacamara and Caturra, known for their complex and rich aromatic profile. Contact us to learn more about Salvadoran coffees.

Costa Rica

Costa Rica, with its capital San José, is the 14th largest coffee producer in the world, with an average production of 1,230,000 bags (60 kg each) annually. Unpredictable weather conditions and strict environmental regulations make production expensive, but encourage innovation and experimentation, positioning the country among the leaders in the processing of Specialty Coffees. The main producing regions, Tarrazu, Central Valley, Tres Rios, Turrialba and Western Valley, offer ideal conditions to grow premium varieties such as Bourbon, Typica, Villa Sarchi, Catuai and Geisha. Costa Rican coffee is known for its traceability, sustainability and distinctive flavor profiles. Contact us to learn more about Costa Rican coffees.

Colombia

Colombia, with its capital Bogotá, is the world’s 3rd largest coffee producer, with an average production of 13,900,000 bags (60 kg each) annually. Recognized for the quality and diversity of its coffee, the country benefits from a wide range of microclimates that influence the aromatic profile of its main producing regions, including Huila, Antioquia, Tolima, Cauca, Nariño, Risaralda, and Santander. Coffees from the north tend to be full-bodied with nutty and chocolatey notes, those from the central regions are balanced and fruity, while the southern regions produce smooth, citrusy coffees with vibrant acidity. Among the cultivated varieties are Colombia, Castillo, and Bourbon, selected for their adaptability to different climatic conditions. Colombia continues to invest in traceability and quality, strengthening the connection between producers and the specialty market.

Brazil

Brazil, with its capital in Brasilia, is the world’s largest coffee producer, yielding 61,440,000 bags (60 kg each), representing 40% of global production. The top coffee regions—Sul de Minas, Cerrado Mineiro, Mogiana, and Matas de Minas—provide optimal conditions for high-quality cultivation. Brazil is known for its broad range of flavor profiles, from chocolate and nutty notes to fruity undertones, depending on region and processing method. A focus on selective harvesting and sustainability has strengthened Brazil’s specialty coffee sector, ensuring consistent quality and ethical practices.

Peru

Peru, with its capital Lima, is the world’s 10th largest coffee producer, with an average production of 3,895,000 bags (60 kg each) annually. It is the world’s largest exporter of organic Arabica coffee, thanks to the high altitudes and fertile soils of the Cajamarca, Junin, Cusco, and San Martin regions, where small farmers produce high-quality specialty coffee. The Peruvian coffee industry is strongly oriented toward sustainability and quality, with agricultural practices that respect the environment and local communities. The most cultivated varieties include Typica, Caturra, and Catimor, known for their clean, sweet, and fruity aromatic profiles, with a medium body and vibrant acidity. Contact us to learn more about Peruvian coffees.