What Are Single Origin Coffee Beans and Types Available Worldwide - Complete Guide

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Understanding Single Origin Coffee Beans

Single origin coffee beans refer to coffee beans classified by origin - meaning single-origin, single-variety coffee beans. In principle, this has nothing to do with the type of coffee beverage prepared, but nowadays when people mention "single origin coffee," they're usually referring to drip coffee made using drip coffee brewing tools. Although some people use single origin coffee to make espresso, rarely do people think of single origin espresso (SOE - Single Origin Espresso) when single origin coffee is mentioned.

Here's a brief explanation in a way that's easy for "ordinary people" (non-coffee professionals) to understand:

1. All "single origin coffee beans" belong to the Arabica species.

(Unless one day Robusta beans make breakthrough developments, which would be another matter)

2. The Arabica varieties closest to native species are Typica and Bourbon.

Notable varieties derived from Typica include Geisha and Maragogype;

More well-known varieties derived from Bourbon include Kenya SL28 and SL34, Caturra, etc.;

Others such as Catuai and Pacamara are hybrid varieties.

3. The main coffee growing belt is centered around the equator, between 23.5 degrees north and south latitude, known as the Coffee Zone.

Coffee is primarily grown in Africa, Central and South America, and Southeast Asia regions.

4. African coffee beans have distinct, prominent fruit notes (such as Yirgacheffe, Kenya),

Central American coffee beans have more balanced and elegant flavors (such as Guatemala Flor de Jinete), delicate and layered (such as Panama Hacienda La Esmeralda Geisha),

while Asian beans are richer and fuller-bodied (such as Mandheling).

5. The main coffee processing methods are divided into natural processing, honey processing, and washed processing.

Natural processed coffee has a fuller body and noticeable sweetness; washed processed coffee has a cleaner, brighter taste; honey processing generally falls somewhere in between.

6. The roast level of coffee also plays an important role.

Generally speaking, lighter roasts better present the original flavors of coffee beans, usually leaning more acidic and with a fresher tea-like sensation;

while darker roasts have higher caramelization, progressing from sweet to bitter, with a fuller-bodied mouthfeel.

World Single Origin Coffee Bean Major Growing Regions

Asia, Africa, Central America, South America, Oceania, Caribbean

Asia

Indonesia - Notable Representative Coffees: Java, Sumatra Mandheling

Indonesia's main coffee bean growing areas are on three islands: Java, Sumatra, and Sulawesi, all with volcanic terrain. Indonesian coffee beans are generally considered to have rich aroma with low acidity, with a slight medicinal and earthy flavor. Mandheling from Sumatra's mountainous regions is world-famous for its rich texture. Robusta beans from Java Island have a unique aroma and are often used in espresso blends due to their rich oil content. Sulawesi's coffee is rated as having special herbal notes, deep and clean. Interestingly, in the mountains of Indonesia there's a special animal called the civet cat (which has also appeared in Taiwan, currently listed as one of Yangmingshan's representative animals). This allows Indonesia to produce one of the world's most expensive coffees - civet coffee. This cat likes to eat coffee cherries, and the hard coffee beans, being indigestible, are eventually excreted. During their time in the digestive tract, the coffee beans undergo fermentation, producing a unique and complex aroma that many connoisseurs enjoy. However, due to extremely limited production, the price is extremely expensive, ranging in the hundreds of dollars per pound.

India - Notable Representative Coffee: Monsooned Malabar

India is primarily a tea-drinking country, but its coffee production ranks among the top few in the world, and it produces both Robusta and Arabica varieties. It's also one of the few countries that uses both washed and natural processing methods. India's coffee growing areas are mainly in the region between the Western Ghats and the Arabian Sea in southern India, with more famous coffees sold under names like Mysore and Malabar. Monsooned Malabar is a rather unique Indian coffee. Originally, coffee beans exported from the Malabar Coast to Europe were exposed to sea winds during the voyage, which changed both their appearance and flavor, creating a taste that Europeans became accustomed to and liked. This later became a special coffee processing method where coffee beans, after harvest, are specially placed in humid monsoon winds for several months, causing them to turn yellowish-white and reduce in acidity - this is the Monsooned Malabar we buy today.

Vietnam - Notable Representative Coffee: Vietnamese Coffee

Vietnam is also one of the world's top coffee-producing countries. Currently, the vast majority of coffee trees in Vietnam are Robusta varieties because coffee leaf rust in the mid-19th century destroyed Vietnam's Arabica coffee trees, and they switched to planting leaf-rust-resistant Robusta varieties. Robusta coffee beans have a unique aroma and bitterness, with higher caffeine content than Arabica. Because of higher extraction ratios, they're often used to make instant coffee, canned coffee, or mixed into three-in-one coffee. In recent years, India has also started planting Arabica coffee trees and is more dedicated to the coffee production business, but currently has no presence in the specialty coffee market. The Vietnamese coffee we often hear about sometimes refers to the ice drip brewing method, which is different from the coffee bean varieties mentioned here - don't confuse them.

Africa

Yemen - Notable Representative Coffee: Mocha Mattari

Early Yemeni coffee was mainly exported from the port of Mocha, so later coffees exported from here all used Mocha as their name. Among Yemeni coffees, Mattari and Sanani are the most famous. Mattari tastes richer, with stronger fruit acidity and cocoa flavors, while Sanani has a more balanced taste and aroma. Yemeni coffee beans belong to the Arabica species. Generally, Mocha beans are smaller on average than regular coffee beans, looking quite different from other large coffee beans. Although small, they contain distinct characteristics, especially their prominent fruit acidity, which often serves as a flavor enhancer in coffee blends. No wonder they're compared to red wine among coffees, with memorable aroma and acidity. The name Mocha has several spellings - "Mocca", "Mocha", "Moka", "Mokha" - but they all represent the same thing. Mocha coffee beans have a unique chocolate flavor that's especially obvious in dark roasts, which is why a flavored coffee with chocolate syrup is also named "Mocha coffee."

Ethiopia - Notable Representative Coffees: Mocha Harra, Yirgacheffe

Ethiopia faces Yemen across the Red Sea and is the place where Arabica coffee trees were first discovered in the world. Coffee is planted almost everywhere in the country. The famous Harra Mocha from the eastern highlands has a special wine-like aroma and acidity, similar to Yemeni Mocha, and is considered high-quality coffee. Sidamo and Djimmah in the south are also well-known coffee-producing regions, with coffees that have slightly different tastes from Harra - cleaner acidity with nutty aromas. Within Sidamo there's a small area called Yirgacheffe, whose coffee has very charming characteristics with jasmine and lemon aromas, plus a honey-like sweet special taste, making it world-famous. Why is the port of Mocha in Yemen, but Ethiopian coffee is also called Mocha? That's because previously Ethiopian coffee was also exported from Yemen's Mocha port, so it was named Mocha and then further distinguished by different origin names, such as Mocha Harra, Mocha Djimmah, etc. So when you see Mocha coffee, it could be from Yemen or Ethiopia.

Ivory Coast - Notable Representative Coffee: None

Ivory Coast is a country in West Africa, next to Guinea and Liberia. Ivory Coast is the French translated name; if translated phonetically it would be Cote d'Ivoire. Under French rule, to stimulate exports, coffee was extensively planted along with cocoa and palm trees in coastal areas. By the 1960s, coffee production had increased to make Ivory Coast the third-largest coffee exporting country after Brazil and Colombia. However, in recent years due to climate, economic factors, and reduced production from aging coffee trees, its coffee production no longer enjoys its former glory. Since Ivory Coast is also a major coffee-producing country in Africa, why aren't we very familiar with Ivory Coast coffee? This is because almost all Ivory Coast coffee is Robusta variety, with only a few experimental Arabica coffees. As mentioned earlier, Robusta coffee, due to its special taste and characteristics, is mostly used for blended instant coffee or canned coffee, rarely consumed directly as single-origin specialty coffee, so it doesn't often appear among the coffee-producing countries we frequently mention.

Kenya - Notable Representative Coffee: Kenya AA

Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north, and Tanzania to the south. Kenyan coffee is characterized by obvious fruit aromas and acidity, with rich body and a hint of wine-like aroma. Kenyan coffee is mostly grown in the southwestern and eastern plateau regions, all Arabica varieties, and all washed processed. Common varieties include Bourbon, Typica, Kents, and Riuri 11. Kenyan coffee's bright fruit aroma and acidity in light roasts are sometimes compared to fruit tea, showing its unique flavor. Among these, the famous Kenya AA has full, rich-bodied beans that are highly regarded worldwide.

Tanzania - Notable Representative Coffee: Kilimanjaro

Tanzania is also located in eastern Africa, just south of Kenya, with the Indian Ocean to the east and a coastline stretching 1,500 kilometers. Coffee is not the most important agriculture in Tanzania, mostly small-scale operations, with other major agricultural exports including corn and cotton. Coffee is mostly planted on the slopes of Mount Kilimanjaro in northern Tanzania near Kenya, about 70% Arabica processed by washing method, while the remaining 30% Robusta is natural processed. Kilimanjaro coffee produced here generally has strong acidity, though slightly weaker than Kenya's, with a similar rich texture and thick sweet aroma.

Zimbabwe - Notable Representative Coffee: Zimbabwe

As you can see from the map, Zimbabwe is located in southern Africa, a landlocked country that doesn't border the sea, with Mozambique to its right. Zimbabwe only started growing coffee in the early 20th century, mainly planted in the eastern plateau regions, all washed processed. Zimbabwean coffee is similar to Kenyan coffee with strong acidity and fruit aromas, but different from Kenya in that it has a peppery taste. The best coffee comes from the Chipinge area.

Malawi - Notable Representative Coffee: Malawi

Malawi is a small country in southeastern Africa, also a landlocked country that doesn't border the sea. Its coffee is mostly grown in the northern plateau regions, but production isn't large. Although it doesn't border the sea, you can see from the map that there's a very large lake to its northeast - Lake Malawi, which also serves as the natural boundary between Malawi and neighboring countries. Compared to Kenya, Malawi's coffee also has considerable sweetness and aroma, but its acidity expression is lower in a different style. If Kenya's acidity is compared to high notes, Malawi's acidity feels like mid to low notes. Malawi grows only Arabica coffee, washed processed, and it's the country's ninth-largest export product, accounting for only about 5% of total exports. Interestingly, although export quantities are limited, its coffee production and marketing is handled by local people who form their own production and marketing companies responsible for processing and sales, rather than government-led distribution like in Kenya. Under this independent operation model, Malawi's coffee quality has maintained a considerable level, making it one of the coffees that traders quite like.

Central America

Guatemala - Notable Representative Coffees: Antigua, Huehuetenango

Guatemala is around 15 degrees latitude, bordering the Pacific Ocean to the west and the Caribbean Sea to the east. The Sierra mountain range on the Pacific side is Guatemala's main coffee growing area. Because the mountain range extends very long with significant regional climate variations, this has created Guatemala's seven major coffee producing regions, each with different flavors and characteristics. Among these, coffee from the Antigua region is famous worldwide for its slight acidity, rich sweet body, and slight volcanic carbonized taste. Guatemalan coffee is Arabica, washed processed. In the distant northwest there's the Huehuetenango highland area, and because it's above 5,000 feet elevation, the coffee produced has the characteristics of high-altitude coffee with hard beans, strong acidity, and rich flavor, making it one of Guatemala's most distinctive coffees.

Costa Rica - Notable Representative Coffee: Tarrazu

Like other Central American countries, Costa Rica generally grows Arabica coffee. Its coffee is mainly planted in two highland areas - one is the highland area near the capital San Jose, and the other is the Tarrazu mountain area southeast of San Jose. Because it's also planted at high altitude, Costa Rican coffee also has strong acidity, and due to lower mountain temperatures, coffee trees grow slower, giving it more complex and non-monotonous flavors. Coffee from the Tarrazu region, with its special flavors of fruitiness and some chocolate or nutty notes, is one of the coffees that coffee tasters greatly enjoy.

Nicaragua - Notable Representative Coffee: Nicaragua

Nicaragua's coffee is mainly produced in its central and northern regions, with shade-grown cultivation as its characteristic. Coffee beans are washed processed and sun-dried. Generally speaking, Nicaraguan coffee doesn't have extremely distinct characteristics, so regular Nicaraguan beans are often used for blends or instant coffee. However, high-quality Nicaraguan beans like Maragogipe (a variety where coffee beans are very large, called elephant beans) are highly regarded because their flavor is more balanced, without the strong fruit acidity common in other Central American coffees, but with clean taste and excellent aroma and body. This mellow and smooth texture also makes it stand out among Guatemala's generally moderate evaluations, making it loved by many.

Honduras - Notable Representative Coffee: Honduras

Honduran coffee seems somewhat unfamiliar to many coffee drinkers. For coffee production, Honduras's geographical conditions are no worse than its neighboring coffee-producing countries like Guatemala and Nicaragua. However, previously Honduras lacked strong support in green bean processing and transportation, so its visibility in the consumer market was lower. But in recent years Honduras has been actively changing, and its emphasis on the coffee industry has gradually given Honduran coffee international recognition. Honduras has six main coffee producing regions, including five adjacent western regions: Santa Barbara, Copan, Ocotepeque, Lempira, La Paz, and El Paraiso in the southeastern region. Honduran coffee has weaker acidity and heavier caramel sweetness. Coffees from these five different regions also have slightly different flavors - some with stronger acidity, others with unique aromas. Its quality is currently not bad, but because it's still building recognition, Honduran coffee prices are actually quite competitive. Due to its flavor characteristics, it's a good choice for single origin, adding to blends, or even as part of espresso blends.

Panama - Notable Representative Coffee: Panama

Panama borders Costa Rica to the west and Colombia in South America to the east. Its coffee is mostly grown in mountainous areas near Costa Rica to the west. Panamanian coffee flavor and texture are moderately uniform, somewhat similar to Blue Mountain, which is why there's a saying that Panamanian coffee is often used to imitate expensive Hawaiian Kona or Jamaican Blue Mountain. However, Panamanian coffee has always been in the mid to low price range in the consumer market, possibly due to lacking distinct characteristics. But in recent years Panama has actively promoted specialty coffee, and has even sold its high-quality coffee beans at high prices in competitions and auctions, thus Panamanian coffee has gradually regained world attention. Good Panamanian beans, with their clean, clear, bright and smooth taste, and moderate body performance are impressive, making them considered one of the excellent coffees by coffee connoisseurs.

El Salvador - Notable Representative Coffee: El Salvador

El Salvador's terrain consists of highlands, and it's the smallest country in Central America, bordering Guatemala and Honduras. Because it has two parallel high mountains, the volcanic soil contains rich minerals. This special geographical environment gives El Salvador suitable conditions for growing coffee. El Salvador's coffee trees are Arabica, mainly Bourbon and Pacas varieties. Its coffee has refreshing and uniform characteristics, divided into three levels by altitude: SHG (Strictly High Grown), SG (High Grown), and SC (Central Standard). Notably, El Salvador produces a hot spring coffee, named because it uses hot spring water for washed processing. Its special and gentle acidity and sweet aroma are very charming. Due to limited production, the unit price is quite high, making it a very distinctive coffee.

Mexico - Notable Representative Coffee: Mexico

Mexico borders the United States to the north, and its coffee production ranks fourth in the world, mainly produced in the southeast adjacent to Guatemala's Huehuetenango highlands. About 70% of Mexico's coffee is directly exported to the United States, all washed processed, and also classified into three levels by altitude. Generally speaking, Mexican coffee is evaluated as having moderate aroma and lighter body. Among these, the giant elephant bean variety Maragogipe (also spelled Maragogype) produces coffee beans that are not only three times larger than average but also famous for their aromatic and round taste.

South America

Brazil - Notable Representative Coffee: Santos

Brazil is the world's largest coffee-producing country, ranking first in total production, accounting for about 1/3 of global production. Main production areas are concentrated in central and southern provinces. Brazil's coffee-growing areas have relatively flat terrain, with most coffee plantations below 1200 meters altitude and without large shade trees. Because ripe and unripe cherries are harvested together, it's not considered specialty coffee. Brazilian coffee quality is average but rarely reaches excellent grades. Its beans are relatively soft and obviously don't handle heat well during roasting. Among varieties, Santos is most famous, named after its export port. Brazilian coffee beans are neutral in character and can be tasted as single origin (though somewhat monotonous) or blended with other coffee beans to make blend coffee. Generally considered indispensable in blending.

Colombia - Notable Representative Coffee: Colombia

Colombia is the world's second-largest coffee exporting country, accounting for about 15% of global production. Its coffee trees are mostly planted in three mountain ranges running north-south, and only Arabica varieties. Although its production ranking is lower than Brazil, its coffee beans are excellent quality with rich and unique aroma, sweet in acidity, moderate bitterness - suitable for both single origin and blends. Colombian beans, like Brazilian beans, are among the best choices for basic blending coffee, but their flavor is sweeter and richer than Brazilian beans, with thicker aroma. Besides single origin tasting, they're often used in blend coffee to increase sweetness and balance the bitterness of other coffees.

Peru - Notable Representative Coffee: Peru

Peru is one of South America's major coffee-producing countries, and coffee is Peru's largest agricultural export. In recent years, export volume has grown significantly, reaching a historic high in 2006. From the map, you can see the Andes Mountains running parallel to the coast through Peru. Over 90% of Peruvian coffee is planted in the valleys of northern Peru, east of the capital Lima, and forest areas on the Andes mountain slopes. Peruvian coffee beans have round mouthfeel, moderate body (not too thick or thin), and gentle acidity as major characteristics, with slight nutty flavors. As exports gradually increase, coffee lovers are becoming more familiar with them, and more and more people are falling in love with Peruvian coffee's aromatic body and delicate acidity.

Ecuador - Notable Representative Coffee: Galapagos

Located between Colombia and Peru, Ecuador - crossed by the equator - is one of the few South American countries that produces both Arabica and Robusta coffee. In fact, Ecuador means "equator" in Spanish. Due to the use of old traditional harvesting and processing methods, Ecuadorian coffee is not listed among specialty coffees, which is why it's less commonly seen and more unfamiliar. Ecuador faces the Pacific Ocean, and about 900 kilometers west of its coast near the equator at 90 degrees west longitude lies the Galapagos Islands, also its territory, also known as Colon Island, producing the famous Galapagos coffee. To protect the natural ecosystem, the Ecuadorian government has designated the islands as a national park and prohibits the use of chemical fertilizers, pesticides, and other chemical preparations, so Galapagos Islands coffee is recognized as organic coffee. Galapagos Islands coffee flavor is balanced and neutral, moderately full-bodied, with noticeable but pleasant acidity and special aroma. However, because it's rarely seen in the market, not many people discuss this coffee.

Oceania

New Guinea - Notable Representative Coffee: New Guinea

New Guinea is located north of Australia and is also called Papua New Guinea. This second-largest island in the world in the Pacific Ocean grows Arabica coffee trees in the Hagen mountain area of north-central New Guinea, processed by washing method. New Guinea coffee trees are the same variety as Jamaican Blue Mountain, with seeds brought from Blue Mountain to New Guinea in 1927 and successfully planted. New Guinea coffee is grown at altitudes of about 4500-6000 feet, mostly planted in small plots by thousands of coffee farmers who form cooperatives to handle coffee production and marketing, mainly exported to Australia and the United States. New Guinea coffee tastes rich and balanced, with sweetness and bright acidity, and fruit-like aromas. Its fruit aroma is similar to grapefruit with a hint of chocolate, and some think it has nutty notes.

Australia - Notable Representative Coffee: Australian Coffee

Australia began growing coffee around 1900, producing both Robusta and Arabica varieties, mainly in eastern Australia, roughly distributed in northern New South Wales, around Queensland, and Norfolk Island. New South Wales is in southeastern Australia, the area where Sydney is located; Queensland is in northeastern Australia, with the famous Skybury growing area in its northeast; while Norfolk Island is a small island in the South Pacific east of mainland Australia, planting about 20,000 Arabica coffee trees. Australian coffee beans are quite good quality, with island coffee characteristics - aromatic and gentle acidity, different from Central American coffees that usually have bright acidity. Its aroma has slight chocolate notes, good for both single origin and blending.

Hawaii - Notable Representative Coffee: Kona

Hawaii is an almost universally known tropical Pacific island that, besides its beautiful scenery, also produces coffee. Famous Kona coffee is grown on the volcanic slopes of the southwest coast of Hawaii's main island and is the only coffee produced in the United States. Due to island terrain plus volcanic soil, Hawaiian coffee has a very special taste - not too strong, not too acidic, with aromatic body and pleasant wine-like aroma and acidity. Kona coffee is divided into four grades: Extra Fancy (highest), Fancy, Prime, and Gr. No.1. However, due to limited production and high production costs, with increasing demand for specialty coffee in recent years, Kona prices in the market rival Jamaican Blue Mountain, and good Kona beans are becoming increasingly hard to buy.

Caribbean

Jamaica - Notable Representative Coffee: Blue Mountain

Jamaica is a small republic in the Caribbean Sea. Its Blue Mountain coffee is famous for its mild taste and high-quality low acidity, currently one of the most expensive and popular coffees in the world. Blue Mountain is located between south Kingston and north Port Maria, at about 7500 feet altitude. The cool, humid climate with abundant rainfall has created the special mild taste of Blue Mountain coffee. Blue Mountain coffee beans are large, high-quality, and recognized worldwide as premium grade, with five grades: No.1, No.2, No.3, Peaberry, and Blue Mountain Triage, usually with factory stamps and certificates, then packed in round wooden barrels for export. Because it's very popular in Japan, Japan has made considerable investment in the Blue Mountain coffee industry, and currently about 90% is exported to Japan, making genuine Blue Mountain hard to find in the market. Jamaica's coffee was originally planted on hills near Saint Andrew, later gradually expanding to the Blue Mountain area. The Saint Andrew region is still one of Jamaica's main coffee-producing areas besides Blue Mountain, above 6000 feet altitude. The coffee produced there is similar to Blue Mountain with quite high quality, but because it's not on Blue Mountain, it's named Jamaica Prime Washed. Its rich aromatic flavor with balanced acidity, bitterness and sweetness commands quite high market prices and is also considered one of the premium grades.

Puerto Rico - Notable Representative Coffee: Puerto Rico

It's generally believed that Puerto Rico's original coffee trees were brought to Martinique Island (in the Caribbean French West Indies) by the French in 1723, and quickly spread to Puerto Rico in 1736. Due to mountainous environment plus suitable climate and soil, it soon became a major export to Europe. Coffee from the Yauco area, because of its special flavor, was very famous in Europe, even used as a standard for other countries to imitate in the 1890s. Puerto Rico's coffee trees are Arabica, including Bourbon, Puerto Rico Bourbon variety, Caturra, and Limani varieties. Today Yauco remains representative of Puerto Rican coffee. Due to good quality, limited production, and high labor costs, market prices have always been high. Yauco select beans are evaluated as full-bodied, balanced flavor, gentle, with considerable complexity rather than monotony, low acidity and bitterness similar to Jamaican Blue Mountain, making it one of the premium coffees in the Caribbean.

Dominican Republic - Notable Representative Coffee: Santo Domingo

The Dominican Republic is located on Hispaniola Island in Central America, just above Martinique Island (mentioned in the Puerto Rico section). The Dominican Republic occupies the right two-thirds of Hispaniola Island, while the left one-third is Haiti's territory. It has rich natural resources, producing coffee, cocoa, citrus, bananas, and flowers. In recent years, coffee has ranked second in the Dominican Republic's agricultural GDP,仅次于 rice, making it an important economic crop. In 2005-2006, its coffee exports reached 160 million pounds, a significant increase of 196.2% from previous years. Dominican coffee, like Puerto Rican and Jamaican coffee, is Caribbean coffee with similar characteristics, but not as famous as the other two, mainly due to coffee processing methods rather than coffee cherry quality issues. Dominican coffee is divided into highland and lowland cultivation, with slightly different tastes. Highland-grown coffee is more acidic but richer in flavor; lowland coffee is less acidic with smoother taste. In recent years with the popularity of specialty coffee, high-quality coffee beans from some Dominican estates have rich aroma, full body, and moderate bright acidity, approaching the more famous Puerto Rican or Jamaican beans, making them worth trying.

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