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Coffee is a staple beverage in many countries around the world. Some cultures have even built their identities on the drink, like the French culture that revolves around coffee and croissants. The origins of coffee are hazy at best, but what we do know is that it has been consumed for centuries all over the globe. Here are 10 coffees from different parts of the world to give you an idea of how varied and rich this popular drink can be!
Let’s look at the most popular coffee from 10 countries and see what makes them unique-
There are plenty of coffees to explore, so grab a mug and get started!
Brazilian coffee is characterized by its strong flavor and low acidity. It’s also one of the most expensive beans on the international market due to the high demand for it in Brazil itself. It is called “Arábica” or “Arabian coffee,” and it tastes best when made as an espresso.
The way Brazilians make their coffee is different from many other places. In Brazil, people are used to having the coffee served in a small cup called a “copa,” and they use sugar instead of milk or cream.
Main Coffee Growing Regions: Minas Gerais, Paranás, São Paulo
Taste Profile: Strong flavor with low acidity ; also, one of the most expensive beans.
Famous for its coffee-drinking culture, the French consume more than 300 cups of coffee per person every year. Parisian cafés have become popular places to socialize and they often serve espresso in small cups.
Coffee is a part of the French culture . The drink is said to have been introduced by a Turkish soldier and then spread through Europe from there.
The way they make their coffee is different from other places, too. In France they typically drink coffee black and without sugar or milk added to it; their espresso and cappuccino are served in small cups called “café au lait,” which is traditionally drunk before lunchtime.
Main Coffee Growing Regions: Martinique, Réunion, French Guiana
Taste Profile: Strong and bitter, with a full body. They’re very different from American styles of coffee!
Italy has some of the best coffee in the world, with up to 140 million cups consumed every day! It’s also one of the most expensive coffees on average because it often comes from small Italian farms.
The way they drink coffee is different from the rest of Europe- it’s usually served black, with no sugar or milk added to it. Italians enjoy their espresso in a small cup called “un cappuccino.” Cappuccinos are typically drunk at breakfast time and after lunchtime while espressos can be enjoyed anytime of the day.
Main Coffee Growing Regions: Campania, Puglia
Taste Profile: Strong and bitter with a full body that can be enjoyed black or as an espresso. The flavor is different from American coffee because it’s often mixed with other drinks like milk or water.
Ethiopian coffee is a medium-bodied, full-flavored drink. It usually has an earthy taste and can be roasted to produce specific flavors such as fruity or nutty. This type of bean was introduced into the market by Ethiopians who were working in Yemen for decades before they finally exported it back to their homeland. This coffee is called “Heirloom,” which means the beans are cultivated in a traditional way to maintain their natural flavor.
Ethiopians make their coffee by roasting the beans and then grinding them to a powder. They are boiled with sugar or honey, which makes for a very intense taste that’s often described as “peppery.” This drink is often served with a pinch of salt and is called “buna.”
Main Coffee Growing Regions: Gera, Sidamo, Kaffa, Hararge
Taste Profile: Roasting process produces particular flavors; earthy taste with various roasts; introduced by Ethiopians who were working in Yemen for decades before it was exported back to Ethiopia.
Colombian coffee is one of the most diverse in the world due to its geographical location situated between two oceans. The flavor can be based on the altitude of where it was grown, with growing regions at 2000 to 3000 meters being considered “premium.”
Colombia also has many different types of coffee beans. They divide them up into categories such as Coffea Arabica or Robusta; in Colombia only one-third is made from Arabica and the rest is from Robusta. This makes it one of the few countries in which you can find both types of beans, alongside places like Brazil and Ethiopia.
Colombians love their coffee! The most popular way to drink it there is known as café con leche , which is coffee mixed with milk and served in a small cup.
Main Coffee Growing Regions: Huila, Antioquia, Caldas; the mountains from 3000 to 4000 meters makes for an amazing flavor!
Taste Profile: Medium bodied with a caramelized flavor and a hint of nuttiness. The drink is often served in the morning, with breakfast being an important part of Colombian culture.
Mexican coffee is made from a blend of Arabica and Robusta beans, which creates a rich flavor that has an earthy taste. It’s also very aromatic due to the roasting process during production.
As most of the countries on this list, Mexican have a unique way of drinking their morning cup of Joe. The most popular way they make their coffee is called a “cafe de olla,” which is coffee made with boiling water and coarsely ground beans. This method was invented by the Aztecs in order to make strong, flavorful cups of java.
Main Coffee Growing Regions: Oaxaca, Chiapas, Veracruz
Taste Profile: Mild and sweet when served black or as an espresso; spicy and tangy when the drink is mixed with milk or cocoa powder
Vietnamese people enjoy their coffee in two ways- black iced coffee called “cà phê đá” which is made with espresso and ice, or as a hot drink called “cà phê sữa đá,” which is made from sweetened condensed milk.
The Vietnamese people are big fans of this type of coffee because it’s so simple to make- all you have to do is add the ground beans to boiling water and sugar, then pour the mixture over ice.
This type of coffee is usually served in a small, clear glass with the condensed milk on top and sprinkled with cinnamon or nutmeg for added flavor.
Main Coffee Growing Regions: High quality beans are grown throughout central Vietnam; it’s harvested from October to December every year
Taste Profile: It has a slightly sweet taste and is rich in flavor.
Kenyan coffee beans are actually grown on small farms across the country, but the best quality can be found around Mount Kenya. In addition to this mountain region, high-quality Arabica beans are also cultivated along the slopes of Kilimanjaro; these two areas combined make up the majority of production.
Kenyan coffee is very distinctive because it’s grown at an altitude that ranges from 2000 to 4000 meters above sea level, which results in a unique taste and flavor profile. The beans are also mixed with Arabica to give them a richer taste- this type of bean can be found growing natively between 1800 and 3000 meters.
Brewing Methods for Kenyan Coffee Beans: The preferred brewing method in Kenya is a hand-poured filter coffee.
Main Coffee Growing Regions: Mount Kenya, Kilimanjaro
Taste Profile: Full bodied and complex with hints of citrus acidity; the flavor can be best described as “rich” or “smooth.”
Costa Rican coffee is prized by many for being of the highest quality. The beans are grown at an altitude between 1500 and 1800 meters, which makes them high-altitude Arabica coffee that produces a flavor profile with hints of chocolatey notes in it.
In order to preserve Costa Rican Arabica’s rich flavors, they don’t roast their beans until after picking; this creates an intense and bold flavor profile.
The Costa Rican people are also fans of their coffee because it’s always served with a “tapa de dulce” (sweet cake) or an eggy bread called “pastel lloron.”
Main Coffee Growing Regions: The Central Valley, Tarrazu, Heredia; these were the regions that were first cultivated in 1825.
Taste Profile: Mild and sweet when served black or as an espresso; spicy and tangy when the drink is mixed with milk or cocoa powder. Costa Rican coffee has hints of chocolate notes to it.
Turkish coffee is made from finely ground Arabica beans and served in a tulip-shaped cup. These beans are often blended with a touch of the Robusta variety to give it an extra kick.
Turkish coffee is traditionally served in three stages- after the beans are ground, they’re boiled and then strained. The Turkish people enjoy their morning beverage with sugar or honey, but it’s not uncommon for them to spice up their cups of joe by adding cardamom (which originated in Central Asia), cinnamon, and sometimes pistachios as well. This drink is called “Türk kahvesi.”
Main Coffee Growing Regions: Arabica beans are grown in central and south-central Turkey; Robusta is only harvested on the Black Sea coast. The highest quality beans are grown in the Black Sea region, which is a mountainous area with rich soil.
Taste Profile: It has an intense aroma and full flavor that’s often described as “bold.” A lot of times you’ll also notice subtle hints of chocolate notes to it.
We hope you enjoyed this coffee journey with us around the world. These are just a few countries and their coffee culture. We have also explored a lot more coffees and countries and also how you can make these coffees at home. To find out more, please check out our coffee-pedia here!
You can also visit our article for the best espresso available in the market today.