AngolaOnce the world's third-largest producer (1973), Angola now grows little coffee, mostly naturally processed robusta from Uíge and the Kwanza provinces.
Côte d'IvoireWest African robusta origin, once among the world's top producers, grown mostly by smallholders at low elevation and mainly naturally processed.
Democratic Republic of the CongoEastern arabica from the Kivu and Ituri highlands, washed at cooperative micro-stations and rebuilding after decades of conflict.
MalawiSmall arabica origin in northern Malawi. The Misuku Hills (about 1,700-2,000 m) are the standout zone, with smallholders organised through a cooperative union.
RwandaBourbon-dominant arabica from smallholders at roughly 1,700-2,000 m, mostly fully washed at stations rebuilt after 1994. Often clean and full-bodied.
São Tomé and PríncipeTiny Gulf of Guinea island producer, mostly robusta with some arabica and liberica, yielding only a few tonnes a year.
0–1,500 m
South SudanWild arabica grows on the Boma Plateau, recognised in 2021 as a second centre of origin. Commercial coffee is minimal and centred on Equatoria in the south.
ZimbabweEastern Highlands arabica origin (Chipinge, Vumba, Honde Valley) growing mostly rust-resistant Catimor. A far smaller producer than in the early 1990s.
ChinaNearly all of it comes from Yunnan, mostly Catimor arabica sold as commercial grade, though a small specialty segment reports brighter, fruited cups.
IndonesiaIndonesia spans an island chain where wet-hulled Sumatran and Sulawesi arabica, washed Java and Bali lots, and a large robusta crop all sit under one flag.
LaosCoffee grows mainly on the Bolaven Plateau in the south, where robusta outweighs arabica. Lao arabica is described as medium-bodied with mild citrus.
MyanmarSmall specialty origin: arabica from Shan State highlands and Pyin Oo Lwin, often described as balanced, with citrus, stone fruit and chocolate notes.
PhilippinesPhilippine coffee spans four species: Barako liberica in Batangas and Cavite, highland arabica in the Cordillera, and robusta as the bulk crop.
Sri LankaOnce a top coffee exporter until leaf rust struck in 1869, Sri Lanka now grows a little arabica, mostly on smallholdings, in central highland districts.
Timor-LesteSmall smallholder origin in the central highlands, known for the Timor Hybrid, a natural arabica and robusta cross. Cups often lean full-bodied, low acid.
VietnamVietnam is overwhelmingly a robusta origin, with the Central Highlands producing most of it and small arabica pockets in cooler, higher uplands.
YemenHistoric origin of the coffee trade, with heirloom arabica on terraced highlands. Natural lots tend toward dried fruit, dark chocolate and syrupy body.
Papua New GuineaHighland arabica from smallholder 'coffee gardens' dominates, with a smaller estate sector. Cups tend toward medium body, modest acidity and fruity notes.
Costa RicaCoffee since 1779, now mapped by ICAFE into seven regions, with the finest lots grown around 1,200-1,700 m. Tarrazú is often seen as the top area.
United States of AmericaHawaii is the main US coffee origin, led by Kona. Volcanic-slope farms harvest mostly from August to December, and Kona name rules are strict.
Dominican RepublicMostly washed arabica from mountain zones, introduced by Spanish settlers in the early 1700s. Guides describe cups as smooth and naturally sweet.
ColombiaA three-cordillera Andean origin whose southern zone tends toward bright acidity and complex sweetness, with a mild, balanced national reputation.
VenezuelaOnce the world's second-largest coffee producer, Venezuela now grows under 1% of the world total, mostly for domestic drinking. Andean highlands lead.