There’s no doubt that the coffee countries worldwide are intriguing, but which are the top coffee-producing countries in the world?
Get Ready to Have Your Mind Blown! Just 12/80 countries are producing 87.32% of the coffee on the planet. Your mind is blown absolutely! Let’s take a closer look at the updated graph for 2023 of the top coffee-producing countries of the world.
Why Do We Name a Coffee After a Country or a Region?
Coffee beans, the raw material of the coffee beverage, have to grow somewhere. Depending on the type of soil, the altitude, the quantity of sunshine and rain, and the many other characteristics that each somewhere has, the coffee beans will turn out differently. If the coffee beans are different, the coffee is different. Each coffee beverage, therefore, reflects the place where its coffee beans grow.
In the US and other coffee-producing countries, coffee bean growers/coffee makers have had centuries to figure out which coffee beans grow best where. They’ve identified most of these coffee bean location matchups and codified them into regulations.
Therefore, the name of a place or country where coffee cherry beans are grown automatically connotes the coffee beans used to make the coffee of that country or region. The label on the bag or jar usually doesn’t tell you the coffee beans, though, but the taste, the flavor, the aroma, and the after taste does.
Arabica and Robusta beans are the two main types of beans that are the primary source of the world’s total production of coffee. They are then sub-divided into many other subcategories. The types of coffee beans are typically determined by the region in which the coffee beans were grown.
Here is an excellent example of Kona coffee beans which are a subcategory of Arabica beans. Due to the type of soil, altitude, sunshine, and rain of the “Kona region” district of Hawaii, they have a unique flavor, taste, and aroma. You may have heard of the Liberica and Excelsa coffee beans. Though both are an essential part of the coffee industry, they’re just a tiny proportion of the whole in terms of production volume.
In 2023, the worldwide production of Arabian coffee was approximately 93.83 million 60 kg bags. On the other hand, competitor cousin, Robusta, produced about 70 million 60 kilograms of coffee. It provides that around 60% of the beans grown in the world were from Arabica in 2020. 
Which Are The Top Coffee Countries of The World
The top 12 major coffee-producing countries of the world are Brazil, Vietnam, Colombia, Indonesia, Ethiopia, Honduras, India, Peru, Guatemala, Uganda, Mexico, and Laos. The total worldwide coffee production is 9,206,281 tonnes per year, and these top 12 countries produce 8,049,502 tons, which is 87.32 of all the coffee beans production in the world.  
Map Of The Top Coffee Producing Countries In The World
Here I am presenting you with a map. The top 12 countries in the world that produce coffee are identified on this map.
Today, we want to review the 12 best coffee countries around the world that are currently worth knowing. Read on to discover what makes the coffee of these areas unique and why you might consider buying a coffee bean bag as your next bucket list item.
12. Laos (136,600 Tons)
Starting off with Asia Entering the charts at number twelve, we encounter Laos, the only landlocked country in Southeast Asia, nestled between China, Cambodia, Vietnam, and Thailand.
Laos is mainly known for its robusta coffee with 85% production while Arabica with 15% on the second.
French colonists brought the crop over to Laos in 1915, then thanks to Laos’s climate, diverse landscapes, and ecosystems, which act a better role for the cultivation of coffee.
The Arabica of Laos is of a higher quality and well known for its lemony citrus, floral flavor, and chocolate notes. Due to its mild taste, it is mainly used for espresso.
On the other hand, Robusta has a nice balance between acidity and bitterness. So they mainly use it for regular coffee and a typical coffee drink in Laos, which is sweetened with condensed milk.    
11. Mexico (151,714 Tons)
Moving to North America by the border of the Pacific Ocean, we face Mexico trundling along at number eleven.
Coffee wasn’t considered a crop until the Spanish introduced it in Mexico in the late 1700s.
In Mexico, 70% of the coffee varieties are traditional to the area because producers eschew modernization in favor of conventional cultivation methods. You will find there 80-year-old farms worked just as they were in the 1940s.
Mexico’s relatively cooler climate is favorable for higher-quality coffees, so it grows mainly shade-grown Arabica coffee.
Chiapas, Oaxaca, and Veracruz are three major coffee regions of Mexico and each coffee region boasts of its coffee’s distinctive characters.
Caressing the Gulf, Mexico is the long thin state of Veracruz. It boasts of being the first Mexican state to see a coffee tree planted in its soil back in the 18th century.
Veracruz’s finest coffees have notes of light red fruits, blueberries, caramel and panela. They are delicate with a bright acidity, and very juicy with a sweet and sour aftertaste.
Chiapas’ location and terroir set it apart from Veracruz. So that you will taste notes of chocolate, bitters, nuts, citrus, and lemon, along with a round and lasting body.
Oaxacan coffees are both distinctive and in high demand. They tend to be sweet with caramel overtones, notes of yellow fruits, orange acidity, a creamy body, and floral hints.
10. Uganda (203,535 Tons)
Caressing Africa, we encounter Uganda entering the charts at number ten.
Uganda is mainly known for its robusta coffee, cultivated for generations, and the rarest naturally occurring coffee trees anywhere.
Although the main coffee product of Uganda is Robusta, In recent years its making a name for its specialty Arabica.
The main coffee growing areas in Uganda are such as:
- The western Nile,
- Okoro region,
- Northern regions of Lira and Gulu,
- The eastern regions of Mbale and Bugisu,
- The central and southwestern regions of Jinja,
- Mukono, Kampala, and
- Masaka, as well as the
- Western regions of Kasese and Mbarara.
Ugandan coffee has a chocolate, peach, apricot, berries, citrus, flavor profile with a light to medium body.
9. Guatemala (236,145 tons)
Going forth to Central America, we find Guatemala enjoying at number nine.
Coffee was not considered a crop until the late 1850s, and by 1880 coffee accounted for 90% of Guatemala’s exports. To this day, it is still their largest.
Guatemala is a unique coffee growing region. It has low humidity, mild subtropical climate, lots of sun, cool nights and nutrient-rich volcanic soil. These characteristics of climate and soil make Guatemala an ideal environment for growing some of the most delicious coffee beans in the world.
Guatemala has 8 famous fertile coffee cultivation regions such as Antigua, Acatenango, Atitlán, Cobán, Fraijanes, Huehuetenango, Nuevo Oriente, San Marcos.
Guatemalan coffee has a robust and distinctive flavor. For those looking for a switch from drinking mass-produced coffee, Guatemalan coffee is the perfect first step towards high-quality coffee beans. It is a strong, full-bodied, moderately acidic, and deliciously flavored coffee.  
8. Peru (277,760 tons)
Scooting off to western South America, we found Peru, fitting at number 8 in the chart.
Coffee beans arrived in Peru around the mid-1700s, hundreds of years ago, where they easily adapted to the Peruvian climate. Since then, Peruvian coffee production has continued to grow and is now popular with many people worldwide.
Peruvian coffee is grown across 10 specific regions in the north, central belt and south of the country such as:
- Puno, and
- San Martín.
Peru is known for its pure Arabica coffee with 100% production, 70% of which is Typica, and 20% is Carrera, with the remaining 10% spread across other varieties.
Good Peruvian coffee is gentle, aromatic, and flavorful with mild acidity. Still, there is a little bit of difference in the taste region-wise.
Peru coffee grown in the lowlands tends to be smooth and delicate and very well-balanced with nutty and chocolaty tones. Its coffee beans have a sweet citrus taste in both the flavor and aroma, and the pleasant finish/aftertaste. And those grown in the highlands, specifically in the Andes, are floral, rich, and acidic and just waiting to be discovered.   
7. India (348,000 Tons)
Heading off to Asia, we encounter India wading in at number seven, known for Arabica and Robusta coffee production.
Arabica was introduced in India dates back to around 1600 AD. As the story goes, a pilgrim named Baba Buddan brought seven live coffee seeds in his belt from Makkah. He planted them in the Baba Budan Hills of Karnataka.
Coffee Arabica and Coffee Robusta are the two main varieties of coffee grown in India. The entire production is shared by three states, namely Karnataka, Kerala, and Tamil Nadu.
India was Traditionally known for Arabica coffee, but now most of their crop is Robusta, making up 70% of their total production. In comparison, Arabica makes up only 30%. India has introduced a unique coffee called the ‘Monsoon’ crop. In which sun-dried green coffee beans are stored in open warehouses on the coast. Due to the open roofs of the warehouses, the monsoon winds allow humid tropical air to pass through the storage area.
Over 2 to 3 months, the beans absorb moisture and double their original size, lose a degree of their natural acidity and turn yellow and break down. You can use this to make an earthy, robust, and low-acid cup of coffee or fine espresso blends to add body and weight.  
6. Honduras (362,367 Tons)
Back off to Central America, we find that Honduras hits the heady heights at number six. It is a prominent banana exporting country but converted into a coffee exporter between 1970 to 1996.
Traders had first brought coffee to Honduras in the 18th century. Still, it has followed a long path towards becoming one of the biggest producers of coffee in the world. At the beginning of the 21st century, when the Honduran specialty coffee industry has seen a dramatic increase in output.
The climate conditions of Honduras are most similar to Costa Rica and Guatemala, and Copán, Agalta, El Paraiso, Montecillos, Opalaca, Comayagua are the six major coffee growing regions in Honduras.
Honduras is producing specialty coffee of great quality. The flavor of Honduran coffee has also been described as having notes of apricot, and chocolate. It also makes a combination of darker and more caramel notes along with lighter notes like tropical fruits and berries.   
5. Ethiopia (469,091 Tons)
Meanwhile, in Africa, Ethiopia is contributing its part in coffee production at number five. Ethiopia is considered the birthplace of the coffee plant. Ancient Ethiopian history claims that Arabica was discovered by a goat herder, Kaldi, and his dancing goats, as long ago as the ninth century around 850 AD.
Ethiopia’s environment is perfect for making wonderful coffee. Yirgacheffe, Guji, Harrar are the main regions of Ethiopia where coffee is cultivated.
Most coffees are grown in the shade and among other plants without the use of agrochemicals. Ethiopia produces more than a thousand varieties of coffee. The high altitude in the southern mountainous region ensures good conditions for coffee cultivation.   
4. Indonesia (639,305 Tons)
Again back to Asia, Indonesia hits the heady heights at number four. Indonesian coffee boasts are being prized for their unique, unmistakable flavors, velvety mouthfeel, and earthy tones.
Indonesia is nestled between the Oceans, mountainous, volcanic islands such as Bali, Lesser Sunda, Flores, Java, Papua, Sulawesi, Sumatra. The ocean mist, volcanic soil, soaring heights, and natural old-growth forests make Indonesia ideal for growing coffee.
History says that Arabica coffee was first brought from Yemen to the Indonesian island of Java in the late 1600s by Dutch settlers.
Indonesian coffee has different flavors of Balinese coffee, Javanese coffee, Papua coffee, Sumatran coffee beans with uniquely sweet chocolate, floral, and earth notes.
Indonesian Balinese coffee is complex, having low acidity and strong woody tones that rise beneath delicately spiced citrus tones, with a weighty, silky body.
Indonesian Javanese coffee is rich, full-bodied coffee with dark chocolate undertones and spicy chili overtones with a molasses-like texture and slightly more acidic than other Indonesian coffees.
Indonesian Papua coffee has a silky and a syrupy mouthfeel taste with a rich chocolate base and sweet spiced-maple upper notes.
Indonesian Sulawesi coffee has a smooth and earthy taste with deep, gentle spice and sweet nut tones that close with a bright finish.
Indonesian Sumatran coffee is uniquely intense. Because it has low acidity and deep almost bitter, chocolate, chili, sweet fruit, cedar, tobacco, and earth notes with a thick, creamy texture.   
3. Colombia (745,084 Tons)
Moving towards South America, we visit Colombia, upping the ante still further at number three.
The volcanic soil, annual rainfall, and high altitudes of the central coffee-producing regions provide an ideal environment for Arabica. That is why Colombia is one of the few countries that produce two harvests of single-origin 100% Arabica beans a year.
According to history, Jesuit priests were the first who brought coffee to Colombia in the seventeenth century. But the first shipment of coffee headed from Colombia to the United States till 1835 AD.
Colombia and coffee are prized for aromatic, mild, and fruity flavors. A wide range of medium-bodied coffees with rich nutty aromas and a hint of citrus acidity, deliver a mild flavor and subtle sweetness.
Colombian coffee beans have a different taste depending upon the origin, which can be detected in the flavor. The coffee beans grown in the south of Colombia have citrus notes, and those from the central area are fruity and herbal. In contrast, beans from the north have traces of nuts and chocolate.   
2. Vietnam (1,460,800 Tons)
Coming back to Asia, we enter Vietnam that jumps up a notch doubling up at number two as the world’s second-largest coffee exporter after Brazil. Coffee is Vietnam’s second most exported commodity next to rice.
In 2020, Vietnam produced 29.3 million 60 kg coffee bags, which was 1,758,000 tons of coffee, which is 20% of the world’s coffee production. About 97% of Vietnam’s coffee production is made up of Robusta coffee beans. The remaining 3% is a combination of Arabica, Chari, and Catimor.
In 1986, private businesses were allowed to grow and trade coffee in Vietnam. The development of the coffee industry increased, and Vietnam has become one of the world’s most competitive robusta producers, as Vietnam accounts for 40% of the world’s total robusta production.
Robusta coffee beans are known for their low acidity and bitterness, making them perfect for instant coffee and as a blended coffee ingredient.
The First Coffee plant was introduced in Vietnam by the French missionaries in 1857. But the first coffee plantations were only set up in 1888 at the Ninh Bình and Quảng Bình provinces of Tonkin, where it is still grown to this day.
Let’s take a look at the variations of traditional Vietnam’s coffee. The flavor profile of Vietnam’s coffee is mostly chocolate, sweet berries, smoky, and mild acidity. Due to the dry processing type, some berry and fruit-like sweetness can be detected in the cup.
Vietnamese prefer medium, dark, and super dark roast coffee such as Italian espresso roast or even darker. Mostly Vietnam’s coffee is Phin, espresso, drip, and French Press.
After roasting, they add some butter and additional flavorings, such as “spirits, salt or fish sauce.”
These additives are thought to give the brewed coffee a thicker flavor and an oily consistency common to Vietnamese coffee. In Vietnam, at many roadside kitchens, coffee is pre-prepared and placed in plastic bottles under the counter. The coffee lady puts a measure of concentration on the ice and pours thick milk on top to create a nice white and brow effect.     
Brazil (3,019,051 Tons)
Let’s head back to the last but most crucial coffee-producing country Brazil, which has all qualities to hit at the end of our journey. So it made the top slot again by producing a staggering quantity of 3,019,051 tons of coffee in 2020 and 2023, which is equal to 40-60 million bags. It is Brazil’s yearly coffee production, and it is one-third of the world’s coffee production.
So Brazil is the world’s leading grower and exporter of coffee beans. It is supplying about 60 percent of the world’s coffee and has been dominating the world since the 1840s, i.e., for 180 years. It proves that the climate of Brazil is perfect for growing Arabica and Robusta beans.
The proper levels of sunlight and rainfall, low elevation, and even temperatures all year round make Brazil the most favorite country for coffee cultivation.
The most common types of coffee in Brazil are Bourbon, Typica, Katorra, Katao, Akiya, Mando Novo, and Acato. The best coffee in Brazil has relatively low acidity. It exhibits a sweet taste, often with a chocolate roast flavor with a bittersweetness.
The creamy body, low acidity, subtle bittersweet, rich chocolate, and caramel notes of the Brazilian coffee are the main features and perfect base for its great flavor. And they are also the key reason for its fame worldwide.   
Here’s a handy table below which summarises the eighty coffee-producing countries’ outputs.
And now, when I have told you in detail about the twelve coffee-producing countries. In addition, I want to tell you the position of the remaining 68 coffee-producing countries in front of these twelve top coffee-producing countries. So I have put a handy table for you below, and by reading it, you will get a good idea of it.
As always, happy caffeinating!
Countries by Coffee Production
|18||Papua New Guinea||58,894|
|38||Central African Republic||10,120|
|48||United States of America||4,144|
|61||Saint Vincent and the Grenadines||183|
|70||Trinidad and Tobago||44|
|75||São Tomé and Príncipe||12|
Country Data on the Global Coffee Trade | #CoffeeTradeStats
United States Department of Agriculture