1. BRAZIL COFFEE

      Brazil grows the majority of Arabica coffee varieties with diverse varieties such as: Bourbon, Mundo Novo, Icatu (Icatú), Catuai (Catuaí), etc. Most of Brazil's coffee is grown in six major coffee producing regions, spanning spread across seven states of the country. These six regions include: Minas Gerais, Espírito Santo, São Paulo, Bahia, Rondonia and finally Paraná.

      Brazil cultivates both main types of coffee, Arabica and Robusta, in which the Arabica coffee variety still dominates with about 85% of the remaining output being Robusta.

      In Brazil, Arabica cultivation is concentrated in the national coffee regional cluster and is led by Rio. Meanwhile, Robusta coffee is mainly grown in smaller states such as Espirito Santo (this state currently supplies 80% of robusta coffee).

      Due to the relatively low altitude of the terrain - while Arabica varieties have the best quality when grown at a certain required altitude, Arabica coffee from Brazil is rarely considered premium quality coffee.

      One of the other interesting things about the Brazilian coffee industry is its significant contribution to the biodiversity of coffee species around the world. Many naturally mutated or bred Arabica coffee varieties have become popular outside the borders of Brazil and have come to Central and South American countries and then spread globally.

      2. COLOMBIAN COFFEE

      Depending on the land nurtured, each type of coffee born will carry its own unique internal flavor. They are absolutely incomparable, there is a species of eggplant that has the sweetness of chocolate, the freshness of fresh fruit, and the elegant scent of field flowers. If you don't enjoy these pure, fragrant coffee flavors yourself, you're probably missing out on nature's most poetic gifts.

      Cauca coffee:

      Cauca has two very famous coffee growing regions: Inza and Popayan, accounting for 8% of Colombia's total coffee production. The flavor of coffee blends with the gentle aroma of fruit, making the drinker immersed in the pure sweetness of coffee. In addition, coffee from the Cauca region has a sweet aftertaste that lingers long after enjoying it.

      Tolima coffee:

      Tolima coffee accounts for 12% of coffee production in this country. Enjoying full sunlight, this type of coffee therefore has good physical health and grows very quickly. Coffee in Tolima has a sweet, mellow flavor mixed with the cool scent of flowers and plants.

      Huila region coffee:

      Similar to the Tolima region, coffee grown in the Huila region also accounts for 12% of Colombia's total coffee production. Coffee from the Huila area has a sweet flavor like chocolate, accompanied by the rising taste of grains mixed with the sweetness of caramel.

      Narino coffee 

      Compared to other regions, Narino coffee accounts for the least – only 3% of  Colombia 's total coffee production . The coffee flavor in this region is quite mild, fatty and blends with the characteristic fruit flavor.

      Santander coffee

      The amount of coffee this region produces each year accounts for about 9% of total output. Most of the coffee here is grown in the shade and at low altitudes. Therefore, coffee from the Santander region is very mild, has a rich sweet taste with a mild acidity that is not too harsh.

      3. JAMAICA COFFEE

      After nearly 250 years of formation and development, today, the reputation of delicious and seductive coffee beans from Jamaica has spread throughout the world, conquering the most demanding customers.

      Blue Mountain Coffee - The pride of the Jamaican people. Blue Mountain coffee is grown on the Blue Mountain mountain range, which is known as the highest roof in the Caribbean islands at an altitude of 2,256 meters. This is also the highest coffee growing area in the world. Over time, nutrients deposited on the surface of these inactive volcanoes are excellent natural nutrients for coffee plants to grow and develop. Along with that, the Blue Mountain range has dense fog all year round and low temperatures. This causes the coffee tree to grow slowly and take up to 10 months to harvest, but it creates an extremely unique and delicious flavor.

      For Jamaicans, the Blue Mountain range is like a blessing from nature. It is the miracle of creation that has brought about a more special flavor of Jamaican coffee than any other country. Jamaicans are always proud that they are the direct producers of the world-famous Blue Mountain coffee beans. Diligence, hard work and dedication are qualities easily seen in coffee farmers here. In this land, coffee is kept with traditional farming methods, harvested by hand and packed into wooden barrels like in the 18th century. This meticulousness has contributed to perfecting the flavor of Jamaican coffee. .

      Over the decades, Jamaican coffee has been available all over the world. Blue Mountain coffee is also honored to be chosen as the drink served at the White House and is known as the favorite drink of the Queen of England.

      Coffee in Jamaica was born and exists as an inevitable institution thanks to the wonderful blessings of the soil and climate here. Jamaica may never achieve the position of the largest coffee producer globally like in the past, but with its unique seductive aroma, Blue Mountain coffee still makes coffee lovers fall in love with it. Be indulge.

     4. ETHIOPIA COFFEE

     Of all the coffee-producing countries, Ethiopia is perhaps the most attractive. Its appeal stems not only from its incredible, unusual coffees, but also from the mystery that surrounds so much of the country. The explosive floral and fruity coffees from Ethiopia have opened the eyes of many coffee experts to the variety of flavors that coffee can have.

     A short film about the Ethiopian coffee industry made by The Perennial Plate Coffee plants are not present in Ethiopia the way the colonialists and empires brought them to their colonies in Central and South America. Instead, the practice of cultivating, processing and enjoying coffee is part of the daily lifestyle and dates back centuries in Ethiopia, with wild coffee plants found in the forests of the Southwest. country before being grown for use in religious ceremonies before being exported.

     There are three large and famous coffee producing regions in Ethiopia: Harar, Yirgacheffe and Sidam. Each region includes many smaller areas and has its own unique flavor and processing method. But all are highly appreciated in the market.

      - Coffee from Harar region 

      Located in the eastern highlands of Ethiopia (1500 - 2100m). This is one of the oldest coffee regions in Ethiopia (as well as the world) still cultivating coffee. The husks of the coffee beans are used in a tea called hasher-qahwa that is traditional to this region.

      Unlike some other coffee production areas in Ethiopia, instead of focusing on wet processing in Microregions (coffee processing stations), Harar coffee is cultivated in more arid conditions, and processed. natural (dried).

      - Coffee from Yirgacheffe region

      In contrast to Harar,  Yirgacheffe  is a coffee area specializing in wet processing with coffee gardens grown at altitudes from (1700 - 2200m) above sea level. This is one of the highest coffee regions in southern Ethiopia. With the above altitude, Yirgacheffe coffee qualifies for  Strictly Hard Gown  (SHG)/(SHB) coffee. Conditions allow the coffee plant to grow slowly in order for the plant to accumulate nutrients in the coffee beans and develop the best flavor.

      Considered one of the world's best coffees from Ethiopia,  Yirgacheffe coffee  is second only to Harar coffee - and stands above many other coffee varieties in the world. Characterized by flavors of lemon and fruit along with a bright texture that is quite balanced with a mild sweetness.

      - Sidama region coffee.

       Sidama is one of three regions (along with Harrar and Yirgacheffe) that the Ethiopian government trademarked in 2004 to bring wider recognition to its exceptional coffees. With altitudes ranging from (1,400 - 2,200m), this region's native coffee trees feature strong fruity and aromatic flavors that are wet-processed and naturally processed.

      The area is named after the Sidama people, but it is commonly known as Sidamo in coffee circles. In recent years, there have been several movements to reject the name Sidamo, as it is considered offensive. However, it is something of a brand and ingrained in the industry. For this reason, both Sidamo and Sidama are used to describe regional coffee varieties.

     5. VIETNAMESE COFFEE

     Vietnam has many regions where coffee can be grown, such as Thanh Hoa, Nghe An, Ha Tinh, Central Highlands, and the South. However, in terms of climatic conditions, the provinces in the Central Highlands are the most suitable for growing coffee trees. Therefore, this plant is grown a lot here. Coffee plantations with very high productivity and excellent coffee quality were born, especially in Dak Lak and Gia Lai.

      However, the best known coffee varieties with the highest quality often originate from Da Lat and Lam Dong. The conditions of altitude, temperature, water source and light here are extremely favorable for leading plants such as Moka and Bourbon to live.

     Vietnam has two main types of coffee Robusta and Arabica. However, Robusta output still exceeds Arabica. Nikkei Asia newspaper (Japan) said that Vietnam is currently the "coffee king" as the  world's largest robusta coffee exporter.

     Coffee in Gia Lai region

      Gia Lai has always been one of the provinces contributing the largest amount of Robusta exports in the country. Coffee trees are considered the main source of income for many farming households and help significantly improve people's economic lives.

     Robusta is considered the "brown gold" of Gia Lai, they are highly appreciated and are hoped to become a specialty thanks to their outstanding source of caffeine. Gia Lai is also the most suitable location for this type of coffee thanks to its ideal altitude and terrain. The conditions of temperature, rainfall, as well as the temperature amplitude changing clearly between day and night are advantages to turn Gia Lai specialty coffee into a world specialty. Thanks to these advantages, Gia Lai coffee has a beautiful appearance, outstanding color, and equally delicate flavor.

     This has created the  Gia Lai specialty coffee segment  with premium Robusta beans. This is the key to help Gia Lai coffee develop strongly and improve export capacity.

     Buon Me Thuot Coffee

     Buon Me Thuot is a strategic city in the Central Highlands region, converging elements of natural landscape, historical value, and rich cultural identity of Vietnam's coffee powerhouse, where Robusta coffee beans are the most delicious. world, accounting for more than 30% of the country's coffee output.

     In the context of the global economy gradually shifting to a creative economy, with the strength of the coffee industry - the energy of the knowledge economy, Buon Ma Thuot can completely become a thematic city. Coffee streets of the world. Understanding the local advantages, Dak Lak province has always focused on building and promoting the Buon Ma Thuot coffee brand and coffee values ​​to make Buon Ma Thuot a world coffee destination.

      Khe Sanh Coffee (Quang Tri)

      This is another famous growing area of ​​Arabica and Catimor (jackfruit coffee) varieties, which has a suitable altitude and is a plain subject to the hot Laotian winds blowing from the Central Asian desert, causing dry grass to burn. and the most courageous and persistent person in Vietnam. Besides, our country also has a Northwest Arabica coffee region with a history of hundreds of years. Although the products are lower than those of the Central Highlands provinces, they also contribute to enriching the flavor of Vietnamese coffee. diversity.