From the highlands of Ethiopia to the volcanic slopes of Colombia — every region grows coffee differently, and it shows in the cup.
Coffee is native to Ethiopia. The country's wild-grown and garden coffees from Yirgacheffe, Sidamo, and Harrar produce some of the most complex, fruity, and floral cups in the world.
Colombia produces coffee year-round due to its diverse microclimates. Huila and Nariño in the south produce bright, acidic micro-lots; Antioquia offers chocolatey, full-bodied profiles.
Kenyan coffee is renowned for its bright, wine-like acidity and blackcurrant notes. The AA grading system and auction model ensure consistent quality. The Central Highlands produce the country's finest lots.
Indonesia's islands — Sumatra, Java, Sulawesi, Bali — each have distinct profiles. Sumatran coffees processed by wet-hulling develop earthy, herbal, and tobacco notes unlike anywhere else in the world.
Panama produces the world's most expensive and awarded coffees. Geisha (Gesha) from the Boquete region — particularly from the Hacienda La Esmeralda estate — has broken auction records repeatedly.
Brazil produces around 35% of the world's coffee. Lower altitudes and natural processing create the chocolatey, nutty, low-acid profiles that form the backbone of most espresso blends worldwide.
The fruit is removed before drying. Results in a clean, bright cup where origin and terroir flavours shine through clearly.
The whole cherry dries with the fruit on. Creates intense fruity, wine-like, and fermented flavours. Common in Ethiopia and Brazil.
Partial fruit removal before drying — leaving varying amounts of mucilage. Sits between washed and natural in sweetness and body.
Fermentation in oxygen-free tanks before or after pulping. Creates unconventional, intensely sweet, and experimental flavour profiles.
