Coffees from around the world.

Located between 25 degrees North and 30 degrees South, the Coffee Belt is the ideal location for coffee trees to thrive.
Arabica grows best at high altitudes in rich soil, while the heartier Robusta prefers a higher temperature and can thrive on lower ground. 

What makes coffee taste good?

The taste of the coffee can be affected by a variety of factors, from the chemistry of the soil to the altitude at which the coffee is grown. The way the cherries are processed after being picked contributes to the distinctions between coffees from countries, growing regions and plantations. Given that the multiplicity of factors is so complex, even a single plantation can have differing quality and taste.Coffee grows in more than 50 countries around the world.

Here's a list of countries that Pawsome.Coffee sources it's premium products from:


The smaller Mexican coffee farms are more common than large plantations, and Mexico is one of the largest coffee producing countries in the world.

The majority of farms are located in southern states of Chiapas Oaxaca and Veracruz.

Mexican coffee has a wonderful aroma and depth of flavor, often with a pronounced sharpness. It is a great bean for dark roasts and can often be used in blends.

Coffee grown at high altitudes is called Altura in Mexico.


The characteristically sharp, winy acidity of coffees from Africa and Arabia are found in most of the coffees from Tanzania. Medium to full-bodied and rich in flavor are the characteristics of them. Coffee from the Kilimanjaro region may have similar floral profiles to washed Ethiopia coffees.

The slopes of Mount Meru and Mount Kilimanjaro are where most of the coffee comes from. The coffees are called after the towns and export shipping points, Kilimanjaro, Moshi or Arusha. Smaller amounts of arabica are grown to the south between Lake Tanganyika and Lake Nyasa, and are called Mbeya or Pare.

Throughout, the highest grade of bean is AA, followed by A and B.Most of the coffee sold in the US is Peaberry, a grade made up entirely of coffee from fruit that produces a single, rounded bean instead of twin flat-sided beans.


While not as well-known as some of its Central and South American neighbors, Guatemala's coffee has a distinct taste quality that is favored by many.

The 3 main growing regions are Antigua, Coban and Huehuetanango, each with an amazingly rugged landscape and rich volcanic soil. Local Microclimates strongly affect the quality and influence the flavor of the strictly hard beans. (Which are grown at altitudes of 1370 meters or higher).

This coffee often has a deep and complex taste that is almost spicy or Chocolatey.

Costa Rica

Grows and produces only wet-processed Arabica beans. It is often referred to as having perfect balance because of its medium body and sharp acidity.

Most of the Costa Rican coffee is grown on Fincas or small farms.The cherries are immediately taken to the state-of-the-art processing facilities known as beneficios, where wet method processing is carried out.

Costa Rica has a high reputation for fine coffee due to careful processing and growing methods.


The cultivation of the coffee plant was in its infancy in the Republic of Honduras at the end of the 19th century. While there were numerous coffee plantations at the time, they were small.

The drawback in Honduras was lack of means of transportation and facilities shipment to the coast. There was practically no exportation of coffee from Honduras, the product was mostly sold domestically.

In 2011, Honduras passed Guatemala as the top coffee producer in Central America, the region that produces the bulk of the world's washed arabicas, the most expensive and sought-after coffee beans, which are used in gourmet blends.

Honduran coffees are well known for an intense, powerful scent, notes of Chocolatey flavor, together with nut and fruit tastes.


Brazil is the largest coffee producing country in the world, with endless land mass available for production.

Hundreds of people are needed to manage and operate coffee plantations in Brazil that cover these huge areas of land. Climate, soil quality and altitude are some of the factors that affect which type of bean, Arabica or Robusta will grow best in each region.

A good cup of Brazilian coffee is low acid, sweet, clear and medium-bodied.


The most important part of the Peruvian economy is coffee plantations. The country has over 600,000 hectares of coffee plantations and produces around 4 million bags of coffee each year. The main regions where these plantations are found are in Lima, Cajamarca, San Martin and Pasco.

A coffee's flavor is also dependent on where it is grown. A lot of Peruvian beans are grown at high elevation (between 1900 and 2100 meters above sea level).

Coffee from the lower-altitude farms around the town of Nambale has a mild acidity, medium body, and smooth notes of nuts, flowers, and gentle fruit.

The coffee begins to feature a bright acidity, vibrant floral aromas, and a rich sweetness once you go high into the mountains.


The world's best-known coffee producer is probably the country of Colombia. A high standard of excellence is maintained on thousands of small family farms throughout the country.

Coffees with a balanced acidity result from the high level of care and attention given to them. It is difficult to transport coffee beans from harvest to production and shipment centers because of the rugged terrain of Colombia.

Nowadays, this is still often accomplished by Jeep or even mules. (Editors note: Notwithstanding this, I hired a motorcycle in Colombia and rode up a mountain. We laughed, we cried, we fell off :(

The highest grade, Colombian Supremo, has a sweet and aromatic flavor while the lower, Excelso Grade, is more acidic.


Coffee is said to have originated in the wild coffee tree forests of Ethiopia. These wild coffee tree forests still exist and are a primary harvesting source.

Coffee from Ethiopia is generally wet processed and comes from one of the three main growing regions, Harrar, Kaffa and Sidamo and often bears one of those names.

In the cup, Ethiopian beans tend to be full-flavored, somewhat down-to-earth and full-bodied.


Bali Blue Moon Coffee has a fragrant toffee aroma with flavors of walnuts and semi-sweet chocolate, with a crisp black cherry finish.

There are flavors of walnuts and semi-sweet chocolate with a crisp black cherry finish in Bali Blue Moon Coffee.

This whole bean coffee has a dark & distinctive roast and comes from the Kintamani Highlands in North Bali, Indonesia.


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