Coffee is the most drunk beverage in the world after water and several countries produce this infusion, each one with specific characteristics.
Below are the 5 countries that produce the most coffee.
Ethiopia is the fifth largest coffee producing country in the world and its brew is considered one of the best and most select on the planet. Ethiopian coffee has depth with big, round and fruity flavors. This African brew is perfectly processed, maintaining clean citrus and floral notes, with a touch more sweetness and body, compared to its washed counterparts. Due to these very specific characteristics, many claim that Ethiopian coffee is a magic coffee.
This beverage is prepared in different ways in Ethiopia. In the Harar region it is customary to prepare coffee at home following a ritual that uses jebena and then spices the drink to taste with black cardamom. The Kaffa region uses ginger roots, and along the border with Sudan they use cinnamon. Some Muslim communities in the Kaffa region prefer to add salt to their coffee instead of sugar or dissolve a teaspoon of butter in the cup.
Indonesia is the fourth largest coffee producing country in the world and its infusion is defined as "a luxury coffee". Indonesian coffee is the most expensive in the world due to its rarity and high quality. This country produces the coveted Kopi Luwak coffee, whose artisanal elaboration gives it a different flavor compared to other types of coffee. Kopi Luwak is a full-bodied coffee, light in color, with a strong aroma and a high intensity. Its flavor has a minimal bitterness and a low acidity, which after its ingestion leaves a caramelized touch on the palate and a reminiscence of chocolate.
In addition to Kopi Luwak, Indonesian coffee can be characterized by an excellent cup of more or less pronounced acidity, good body and enveloping aroma. This coffee has its own style and is easy to recognize anywhere in the world.
Colombia is the third largest coffee producing country globally and its infusion is considered the best and most famous in the world.
Colombian coffee is characterized for being full-bodied and each region offers a different profile in the cup: there are those with sweet, nutty and chocolate notes, to floral and fruity, almost tropical. These attributes of aroma and flavor occur thanks to Colombia's mountainous territory, which has a great diversity of microclimates. Everything grown there is Arabica, including the Typica and Bourbon varieties, is traditionally washed and there are only one or two harvests a year.
Three factors determine that Colombia is an exceptional coffee producer: its geography, the cultivation process and its aromatic qualities. Colombia has the perfect geography to grow coffee. The country is located close to Ecuador and its mountains can reach more than 2,000 meters above sea level. The mountains of the Sierra Nevada de Santa Marta are among the highest mountain ranges on the planet, as well as being surrounded by the Andes mountain range.
Surprisingly, Vietnam is the second largest coffee producing country in the world. A Vietnamese coffee is the opportunity to taste a different flavor. These marked notes, typical of the soil of that region, can be something positive or negative, depending on the palate of each individual. It is a Robusta bean coffee, with sensory characteristics typical of that plant: earthy notes, damp wood, wet earth, even ashes, a characteristic also given by the type of soil. In Vietnam it is customary for coffee to be prepared with condensed milk, and it is often served over ice to make Vietnamese iced coffee, also known as cà phê đá. The resulting drink is sweet, rich and strong.
Brazil is the first coffee producing country in the world and its infusion is considered one of the most exquisite. Brazilian coffee, mostly processed by dry process, is quite diverse: those shipped through the port of Santos are known for being the mildest. In terms of world recognition, the coffees from the Sul de Minas are popular for their intense body and strong perfume. The coffees from Rio are unique, with an iodine flavor that receives the name of "Rio taste". It is very difficult to typify the coffees of Brazil with a unique pattern. Within Brazil, it is important to highlight the production of a Robusta coffee bean called conilon, especially in the regions of Rondônia.
Brazilian coffee corresponds to the Arabica variety, which is why it has a sweet taste, similar to coffees from Africa, although without the typical acidity of these coffees. This South American coffee is characterized by its smooth aroma, fine and full-bodied. A coffee with a chocolaty flavor with notes of dried fruits and wood, in short, a coffee that can be enjoyed at any time of the day or night. Brazilian coffee has more body than other South American coffees. Its flavor and sweet aroma make it a product that is very easy to differentiate from other coffees.