From the highlands of Ethiopia to the volcanic slopes of Panama — explore the farms, flavours, and stories behind the world's great coffee regions.
Ethiopia is where coffee was born. Wild coffee trees still grow in the forests of Kaffa, and the country produces some of the world's most complex and aromatic beans. Yirgacheffe, Sidamo, and Harrar are the flagship regions.
Colombia's diverse microclimates allow for year-round harvesting across multiple regions. Huila, Nariño, and Antioquia produce consistent, well-balanced coffees prized by specialty roasters worldwide.
Kenyan coffees are known for their intense clarity and winey acidity. The SL28 and SL34 varieties produce distinctive blackcurrant and tomato notes that make Kenyan AA a favourite among connoisseurs.
Sumatra, Java, and Sulawesi produce Indonesia's most celebrated coffees. The wet-hull (Giling Basah) processing method creates the distinctive earthy, low-acid profile that makes Indonesian coffee unique.
Panama punches far above its weight in specialty coffee. The Geisha (Gesha) variety grown in Boquete became one of the world's most prized and expensive coffees after winning the Best of Panama auction in 2004.
Brazil accounts for around one-third of global coffee production. While historically a commodity producer, Brazil's specialty sector has grown enormously — particularly in Minas Gerais, where natural-processed coffees excel.
The coffee cherry skin and pulp are removed immediately after picking, and the beans are fermented in water to remove the mucilage before drying. Produces a clean, bright cup that highlights origin terroir.
Whole coffee cherries are dried on raised beds in the sun for 3–6 weeks. The fruit ferments around the bean, imparting fruity, wine-like sweetness. Ethiopia and Brazil are famous for naturals.
A middle ground between washed and natural — the skin is removed but some or all of the sticky mucilage (the 'honey') is left on the bean during drying. Creates a balance of clarity and sweetness.
Cherries or depulped beans are sealed in oxygen-free tanks to ferment. The controlled anaerobic environment produces distinctive, often intense flavour compounds — tropical, fermented, or funky notes.
