Brazil: the heart of global coffee Brazil has been the world’s largest coffee producer for over 150 years. Its coffee history dates back to the 18th century, and today, the country accounts for nearly one-third of global production. This dominance is supported by a wide range of climates, altitudes, and growing techniques that allow for unmatched diversity in flavor profiles. Brazilian coffee is known for its scale and consistency. With cutting-edge agricultural technologies and well-developed logistics, Brazil offers stable supply, high quality, and competitive pricing — making it a cornerstone for both specialty and commercial blends. Varietals & Flavor notes Main Bean Type: Arabica (vast majority), with some Robusta (Conilon) in the north Popular Varieties: Bourbon, Mundo Novo, Catuai, and more Tasting Notes: Chocolate, nuts, caramel, red fruits, low acidity, smooth body |
Angola: A resilient coffee comeback Once the fourth-largest coffee exporter in the world during the colonial era, Angola saw its coffee industry collapse during decades of civil war. But the legacy of coffee remains deeply rooted in Angolan culture — particularly in the highlands of Amboim, Kwanza Sul, and Uige. Today, Angola is actively rebuilding its coffee sector, with government incentives and private investment bringing plantations back to life. The focus is on Robusta coffee, grown in forested areas and semi-wild conditions, with minimal chemical input. Varietals & Flavor notes Main Bean Type: Robusta Growing Regions: Uige, Kwanza Sul, Bengo Tasting Notes: Earthy, woody, low acidity, heavy body, bitter cocoa |
Mozambique: a hidden gem with bright potential Mozambique’s coffee story is lesser known but dates back to the early 20th century, with Portuguese settlers cultivating Arabica in the mountainous regions of the north. Political turmoil and economic instability suppressed growth, but the land remained rich with possibility. In recent years, smallholder cooperatives and specialty exporters have begun to tap into Mozambique’s unique terroirs — especially in Mount Gorongosa and Niassa Province. These high-altitude farms are producing limited volumes of elegant Arabicas. Varietals & Flavor Notes Main Bean Type: Arabica Growing Regions: Gorongosa, Niassa, Zambezia Tasting Notes: Floral, citrus, tea-like acidity, light to medium body |