Arabica Coffee Growing Regions

Arabica coffee beans are universally recognized as the highest quality, grown only in the highlands within a narrow band surrounding the earth’s Equator. Unlike their mild Robusto cousins (often used by large commercial roasters to extend the beans and make them less expensive), Arabica beans speak clearly and distinctly.

There are three main coffee growing regions: Africa, the Americas, and Asia.

Africa

Africa’s arid climate and abundance of natural highlands make it a perfect environment for growing Arabica coffee beans. Renown for its rich baritone flavors, African coffee was the world’s original, and comprised an important part of early international commerce.

Plenty of time has passed since those early days and Mokka, while still infallibly popular, is only one of many choices from Ethiopian Harar to Kenya AA. Each type, whether blended or roasted alone, retains its distinctive characteristics.

Frequent political changes and overall unrest often disrupt both the growing and the distribution of the beans today, creating shortages and sometimes high prices. Yet despite these conditions, the beans remain highly prized around the world.

The Americas

Comprising Hawaii, Mexico, Central America, and South America, this region contains several microclimates from arid to moist that produce an amazing array of flavors in the medium-bodied range. From lighter, grassy Mexican roasts to bright acidic Kona and all the way to the entrancing robust tang of Costa Rican beans, there is something for everyone. Central America in particular has honed its coffee growing skills over the past decades so that the fincas (farms) are a healthy slice of their economy. 

 Asia

Ripe, acidic, robust. Asian beans reflect the moist jungle environment in which they are grown. Because of their intensity, Asian coffee is often blended with other milder beans to produce a perfectly balanced cup such as the quintessential Mokka Java. Yet their complexity and brightness makes them a perfect stand-alone coffee as well. Tease yourself with a Sumatra Mandheling for your next espresso, comparing it to a dark-roasted espresso blend.

In addition to their complexity, Asian coffees have just the right touch of acidity to pair with chocolate of all sorts, from a double-death chocolate torte to the most delicate dark truffle.