Coffee by Origin

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Coffee arrived in Honduras in the 18th century, but it wasn’t until the mid-20th century that smallholder farmers truly shaped its future. After decades of political upheaval and export crops like bananas dominating the economy, coffee emerged as a path to stability and independence. With support from producer organizations like IHCAFE, Honduras invested in quality, infrastructure, and education. Today, high-altitude farms, resilient farmers, and a focus on excellence have made Honduras one of the world’s most respected origins for both volume and exceptional cup quality.

Ethiopia, coffee’s birthplace, is defined by dramatic highlands, diverse climates, and centuries of coffee culture. Grown mostly by smallholder farmers, Ethiopian coffees thrive at elevation, shaped by seasonal rains and unmatched genetic diversity. The result is an extraordinary range of profiles—from floral, washed Yirgacheffes to fruit-forward, naturally processed regional classics.

Brazil is the world’s largest coffee producer, known for scale, consistency, and innovation. Coffee arrived in 1727 and quickly shaped the nation’s economy, powering global demand through vast plantations and later immigrant-run farms. Today, regions like Minas Gerais, Cerrado, and Mogiana lead production, focusing on efficiency and volume. As global tastes evolve toward specialty and certified coffees, Brazil continues adapting, balancing tradition, technology, and the challenge of staying dominant in a changing market.

Guatemala’s coffee culture is rooted in volcanic soil, high-altitude farms, and deep tradition. Smallholder producers across regions like Antigua, Huehuetenango, and Atitlán grow coffees shaped by microclimates and craftsmanship. The result is balanced, expressive cups that reflect both the land and the people who tend it.

Colombia’s coffee culture is built on steep mountain farms, generations of small producers, and a national pride in quality. Grown along the Andes, Colombian beans benefit from rich soils, high elevations, and year-round harvesting. Known for balanced sweetness, bright acidity, and clean flavors, Colombian coffees reflect both meticulous care and a deep cultural connection to coffee as a daily ritual and livelihood.

Burundi coffees are prized for their clarity, bright acidity, and refined sweetness. Grown by smallholder farmers at high elevations and carefully processed at community washing stations, these coffees highlight red fruit, citrus, and tea-like elegance. Focused almost entirely on Bourbon varieties, Burundi offers expressive yet balanced cups that reflect both place and precision.