Which Coffee Producing Countries Lead in Flavor?

A poll of coffee industry opinion leaders ranked the top ten coffee producing countries, with Ethiopia first at roughly 396,000 tons of annual output, followed by Kenya, Colombia and Guatemala. Ethiopia is treated as the birthplace of Arabica, where wild coffee is still harvested and farms above 1,500 meters produce the floral, fruity cup associated with washed Yirgacheffe and sun-dried Sidamo.

Kenya's high-altitude farms give rich, layered acidity, while Colombia's shorter growing cycle yields fresh, easy-drinking coffee. Grading systems and origin rules work much like wine appellations, so the article argues drinkers should look past labels such as Kopi Luwak and Blue Mountain; where does kopi luwak come from is a separate question about an Indonesian product, not an origin ranking.

The world of coffee is wonderfully diverse, with the terroir of different origins giving coffee beans distinctly different personalities. This article rounds up the world's top ten coffee-producing countries as voted by several industry opinion leaders, analyzing each country's coffee flavor characteristics and growing traditions one by one, from Ethiopia, the birthplace of coffee, and its iconic Yirgacheffe, to Kenya, Colombia, Guatemala, and other established and emerging famous regions. The article also recommends related products from Front Street Coffee; whether you're chasing delicate floral and fruity notes or prefer a rich, sweet cup, this guide can help you open a door to the world of specialty coffee.

Does coffee also have AOC and grading systems like wine? Which country in the world truly has the coffee most worth drinking? Stop limiting your view to names like Kopi Luwak and Blue Mountain... What follows may open a door for you to a new world of coffee.

Lately I've become obsessed with semi-washed Yirgacheffe, and I've come to feel more and more that the world of coffee is just as fascinating as wine. A good coffee is the most faithful expression of terroir—high-altitude Kenyan coffee is rich and layered, while Colombian coffee, with its short growing cycle, is fresh and easy-drinking. To identify which countries produce the world's finest coffee, thrillist.com invited several coffee industry opinion leaders to jointly vote for the top ten coffee-producing countries, ranked as follows:

No. 1 Ethiopia: The Original Taste of Coffee

Annual output: 396,000 tons

"The delicate floral aromas and sweet fruity flavors that a cup of washed Yirgacheffe can display are simply impeccable; or the sun-dried Sidamo, sweet and grand, are both classic top representatives of Ethiopian coffee."

Ethiopia is widely recognized as the birthplace of Arabica coffee beans, and the local practice of harvesting wild coffee beans is still preserved to this day. Coffee farms at altitudes above 1,500 meters, through more than a thousand years of evolution and adaptation, have nurtured a one-of-a-kind coffee terroir. Ethiopian coffee grown in a natural wild environment is called "coffee of the wilderness"; it retains the most primitive, most natural taste of the coffee bean and is also the most direct and fullest expression of terroir.

It is worth noting that most coffee in Central and South America today consists of introduced varieties, whereas Ethiopia is a rare native land, with countless local wild varieties still waiting to be discovered.

Among Ethiopia's nine major coffee regions, Sidamo and Yirgacheffe are the most outstanding. Yirgacheffe was originally a sub-region of Sidamo and was separated out because of its unique flavor. Its rich and complex fruity aromas made it famous internationally in a very short time, making it an object of eager pursuit among connoisseurs, and its price is naturally not cheap.

No. 2 Kenya: A Coffee Experience You'll Never Forget

Annual output: 45,000 tons

"If I could only drink one kind of coffee for the rest of my life, I would choose Kenyan coffee."

—Brian Jones, author of the well-known specialty coffee website Dear Coffee, I Love You

Kenya's coffee history is not long; Arabica varieties were only introduced in the early twentieth century, and later more Bourbon varieties from Brazil were cultivated. During the early British colonial period, a complete cultivation and management system was established for Kenya's coffee industry. The lower temperatures in Kenya's high-altitude mountainous areas extend the ripening period of the coffee beans, allowing them to fully accumulate complex aromas. Bold acidity and rich, aromatic fruity notes such as blackcurrant and grapefruit form the rugged, mature character of Kenyan coffee.

Kenya places even more emphasis on cultivating coffee varieties. The SL28 discovered by a professional research team is a direct branch of Bourbon coffee beans and is the finest representative of Kenyan coffee's quality and flavor.

No. 3 Colombia: The Joy of Exploring Diversity

Annual output: 660,000 tons

"Many small Colombian coffee farmers independently grow, harvest, and process their coffee beans, producing some refreshing single-plot coffees whose quality reflects the craftsmanship of the farmers and the unique terroir in which they are located."

—Ryan Knapp, manager of Madcap Coffee Company

The greatest characteristic of Colombian coffee is the diversity of its styles. If compared to wine, it is like the Champagne region, where large houses and small growers coexist: there are both standardized, stable styles and intriguingly varied small-lot stars. Overall, Colombian coffee has a fresh style and rich fruity flavors. Colombian coffee producers possess highly professional roasting techniques, allowing the quality of the coffee beans to be brought out to the greatest extent.

No. 4 Guatemala: A Surprising Newcomer

Annual output: 186,000 tons

"Coffee from this small Central American country has performed very prominently in recent years: harmonious, sweet, gentle, and full of aroma. Tasting it is like exploring toward its roots (Mayan culture)."

—Bill Walsh, author of the Pure Coffee blog

With its unique style, Guatemalan coffee has in recent years ranked among the world's famous coffee regions. In the shaded volcanic zones, the coffee beans develop complex aromatic layers and a full body, making one inevitably think of the ancient Mayan culture here—deep, distant, and full of mystery.

No. 5 (tied) Costa Rica: Good Mountains, Good Water, Good Coffee

Annual output: 84,000 tons

"My love for Costa Rica comes from the warm people, the beautiful scenery, and of course the stunning coffee."

—Connie Blumhardt, publisher of Roast magazine

Costa Rican coffee beans are mainly Arabica, processed by the washed method, with a bright style, mild acidity, and excellent sweetness. The Costa Rican Coffee Association uniformly manages the country's coffee industry and has dedicated research institutions to discover and improve the quality of local coffee.

No. 5 (tied) Honduras: A Pride in Troubled Times

Annual output: 252,000 tons

"An outstanding Central American origin, with two major brands located on opposite sides of the mountains, presenting completely different styles. César Fernandez's coffee from El Cielito company has fruity aromas of red berries, raisins, and apricots, while Mariano Mejía's coffee from San Luis Plane is more like green tea, redcurrant, and hazelnut."

—Cheryl Kingan, coffee buyer at Cafe Grumpy

Turbulent times may make Honduras seem like an obscure coffee region, but it is one of Central America's main coffee exporters, ranking second in export volume after Guatemala.

No. 7 Indonesia: It Seems You Can Forget Kopi Luwak Too

Annual output: 702,000 tons

"Coffee producers on Java and Bali focus on cultivating and processing specific varieties of coffee beans, striving for perfection in their craft."

—David Buehrer of Greenway Coffee

Indonesia not only has the highly controversial civet coffee; Sumatra's Mandheling coffee is rich and mellow, and Java coffee is sweet and easy-drinking—both are well-known classics of Indonesian coffee. Indonesia is a region where cheap coffee and specialty coffee coexist; mass-produced coffee gives local coffee an overall impression of lower quality, but in fact Indonesian specialty coffee has long enjoyed a high reputation in the international market.

No. 8 (tied) Rwanda: A Star Rising at Breakneck Speed

Annual output: 14,760 tons

"We have never seen a region develop so rapidly. In eight years, it went from a non-coffee-producing country to one of the star regions capable of hosting international coffee competitions. This unprecedented rate of growth is happening right before our eyes."

—Geoff Watts, vice president of Intelligentsia Coffee

No. 8 (tied) Panama: A Treasure Apart from the World

Annual output: 6,000 tons

"Panama's signature Geisha variety is one you never tire of drinking. Although it originated in Ethiopia, it thrives in Panama. Panama's Geisha has won numerous awards in international competitions. Although it was once undervalued historically, the excellent work of some small coffee farmers has pushed Panama onto the stage of the world's top regions."

—Sarah Allen, editor of Barista magazine

No. 8 (tied) Hawaii (USA): America's Coffee Island

Annual output: 14,760 tons

"Hawaii is the only coffee-producing region in the United States, and its quality is excellent. People can easily enjoy first-hand, high-quality coffee here."

The above content is compiled by CoffeeHunters, a coffee news website.