World's Top 10 Coffee Producing Countries



You probably already knew that coffee is the third most consumed beverage worldwide, after water and tea respectfully, and the second most traded commodity.


With about half a trillion cups brewed per year, coffee beans are also largely used for other beverages (like cola), pharmaceuticals, and cosmetics.


These are the world's top 10 coffee producing countries:



10. Guatemala - 449,743,000 pounds

Coffee production in Guatemala began to develop in the 1850s, being Central America's top producer of coffee for most of the 20th and the beginning of the 21st century, when it was overtaken by Honduras in 2011. Coffee is an important element of Guatemala's economy until nowadays.

Guatemalan coffee has a full body, rich chocolatey flavour and toffee-like sweetness.


9. Mexico - 515,881,000 pounds

The coffee production in Mexico is mainly concentrated to the south central to southern regions of the country. Coffee came to Mexico at the end of the 18th century, but was not exported in great quantities until the 1870s and soon became the country's most valuable export crop. Today Mexico is the largest source of U.S. coffee imports.

Mexican coffee has a delicate fruit flavour with spice overtones, mild acidity and a medium body.


8. Uganda - 634,931,000 pounds

Coffee is Uganda's top-earning export crop with most concentrate in the south-eastern region. In 1989 Uganda's coffee production capacity exceeded its quota of 2.3 million bags, increasing to 110,000 tons of international sales per year during the period between 1993 and 1997. But by 2003, as many as 45% of the nation's robusta coffee trees died from coffee-wilt disease having its capacity to produce coffee hindered.

Ugandan coffee has satiny body and fruity tones, along with a sweet, earthy, caramel flavour and a buttery finish. 


7. India - 767,208,000 pounds

Indian coffee grown mostly in southern states under monsoon rainfall conditions, is also termed as “Indian monsooned coffee". Coffee production in India declined rapidly from the 1870s affected by coffee rust, and was massively outgrown by the emerging tea industry, but went back to growing rapidly in the 1970s, reaching more than 30 percent growth in the 1990s. There are about 250,000 coffee growers in the country; 98% are small growers.

Monsoon Malabar coffee is thick, strong and bold, intensely spice and bitter flavour, and extremely full-bodied. 


6. Honduras - 767,208,000 pounds

Back to Central America, the cultivation of the coffee plant was in its infancy in the Republic of Honduras at the end of the 19th century. Due to poor infrastructure there was practically no exportation, the product was mostly sold domestically with only 10% of the crop being exported. However, in recent years their coffees are increasingly sought after.

Honduran coffee has a bright acidity with fruity and caramelly notes, and slightly nutty taste. 


5. Ethiopia - 846,575,000 pounds

Coffee production in Ethiopia is a longstanding tradition which dates back dozens of centuries. It is important to the economy, having around 60% of foreign income coming from coffee, with an estimated 15 million of the population relying on some aspect of coffee production for their livelihood. In 2006, coffee exports brought in $350 million, equivalent to 34% of that year's total exports.

Ethiopian coffee has a mild and pleasant acidity, deep spice and wine taste with floral aromas.


4. Indonesia - 1,455,050,000 pounds

Coffee cultivation in Indonesia began in the late 1600s and early 1700s, during the Dutch colonial period, and has played an important part in the growth of the country. Indonesia is geographically and climatologically well-suited for coffee plantations, near the equator and with numerous interior mountainous regions on its main islands, creating well-suited microclimates for the growth and production of coffee. The island of Java was the first place where coffee was cultivated in Indonesia.

Java coffee is famous for its matured woody and earthy flavours with rich, exceptional full body, sweet acidity and zesty taste.


3. Colombia - 1,785,744,000 pounds

In South America, the coffee plant had spread to Colombia by 1790 having the first coffee crops planted in the eastern part of the country. But the consolidation of coffee as a Colombian export only come about in the end of the 19th century. In 2011, UNESCO declared the "Coffee Cultural Landscape" of Colombia, a World Heritage site.

Colombian coffee has a sweet and medium body, mellow acidity and a strong caramel sweetness, with a nutty undertone.


2. Vietnam - 3,637,627,000 pounds

Coffee production has been a major source of income for Vietnam since the early 20th century. First introduced by the French in 1857, the Vietnamese coffee industry developed through the plantation system, becoming a major economic force in the country, making coffee second only to rice in value of agricultural products exported. Vietnam is one of the world’s most competitive robusta producers.

Vietnamese coffee is almost always robusta, with a thick lingering bitter and strong taste and higher acidity. 


1. Brazil - 5,714,381,000 pounds


Today, Brazil produces about a third of the world's coffee supply, according to the International Coffee Organization, about twice as much as the second place holder, Vietnam.


It is not a new development, as Brazil has been the highest global producer of coffee beans for over 150 years, producing a staggering 2,592,000 metric tons (5,714,381,000 pounds) in 2016. 


Many high quality espresso blends around the world are made from either Bourbon Santos or Brazil Cerrado due to their ability to take dark roasts without turning overly bitter. Due to its mildness Brazilian coffee is a favourite to balance out more intense coffee beans, making it a feature of many blends, often up to 90% of the coffee in an espresso blend is from Brazil.


Coffee plantations cover about 27,000 square kilometres of the country with the majority located in Minas Gerais, Sao Paulo, and Parana, three south-eastern states where the climate and temperature are ideal for coffee production.  Brazilians process coffee differently, drying the beans inside the coffee cherries (dry-processed) so that some of the sweetness of the fruit carries into the cup.


Brazilian coffee has low acidity and natural sweetness, exhibits a rich body and chocolatey roast taste.

Perfect for your mellow morning coffee!


Goes very well with milky coffee versions, like cappuccinos and lattes.




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