Wild coffee trees originated most likely in northeastern Africa. As people began discovering the pleasures of the beverage more than a thousand years ago, coffee cultivation quickly developed and spread. Today, coffee geography wraps the globe in the so-called “coffee belt,” straddling the equator between 25 degrees north latitude and 35 degrees south. In this region—which covers central and western Africa, the Middle East, Southeast Asia, the Pacific islands, Central and South America, and the Caribbean—the perfect coffee-growing climate exists among hillside and mid-mountain woodlands with rich soil, good rainfall, at least two hours a day of direct sunshine, year-round temperatures averaging 70°F.

Most of the world’s best coffees from the species of coffee tree known as Coffea arabica and the coffees produced from it are known as Arabica coffees or Arabica beans. Although many other coffee species exist, the only other significant producer is Coffea Robusta, which produces less subtle coffee beans sometimes used in commercial blends.

As you find with fine wines, the conditions in specific coffee geography regions result in a wide range of distinctive coffee characteristics. Here, region by region, are the characteristics of the world’s best coffees:

AFRICAN AND ARABIAN COFFEES
In general, African and Arabian coffees have a well-rounded flavor profile with a floral or winelike aroma, medium to full body, and a bracing touch of acidity.

Angola. Mostly Robusta coffees. Some Arabica beans are grown, but these generally lack character and are used mostly in blends.

Burundi. Full-bodied Arabica coffees with good acidity.

Cameroon. Mellow, sweet-tasting Arabica coffees.

Ethiopia. Arabica coffees from the Djimmah region are full-bodied and spicy. Those from the Harrar region have an intensity and acidity reminiscent of wine. Ethiopian coffee from Yirgacheffe has a floral aroma that might remind you of delicate perfume.

Kenya. Outstanding Arabica Kenyan coffees balance winelike fragrance and taste, full body, smoothness, and a citrusy or berry-like acidity.

Rwanda. Dark, rich, and acidic Arabica coffees.

Tanzania. Complex Arabica coffees offering an excellent balance of aroma, body, acidity, and flavor.

Yemen. Look for is signature Mocha coffee, named after an old port city, which has a rich body and bittersweet taste that reminds many people of chocolate or wine.

Zaire. Look for the full-bodied, acidic Arabica coffees from Kivu and Ituri,

Zimbabwe. Comparable to Kenya, but with slightly less acidity and more body.

CARIBBEAN AND LATIN AMERICAN COFFEES
Coffee beans from this part of the world often have floral aromas and a good balance of medium body and acidity.

Brazil. Good mainstream Arabica coffees. For the best Brazilian coffee, look for the smooth and mild regional variety known as Bourbon Santos beans.

Colombia. Outstandingly rich, full-bodied, and well-rounded, Colombian Arabica coffee is among the world’s best. The best Colombian coffees are designated Colombian Supremo and Colombian Excelso.

Costa Rica. Costa Rican coffee is an eye-opening experience, combining big flavor, full body, and bright acidity.

Dominican Republic. Rich Dominican coffee beans have full body and moderate acidity.

El Salvador. Look for “high grown” Salvadoran coffee beans, which are mild, moderately acidic, slightly sweet, and have good body.

Guatemala. For Guatemalan coffee with distinctive hints of spice and smoke and bold body and acidity, look for high-mountain Arabica beans from Amatitlan, Antigua, or Coban.

Honduras. Honduran coffee is generally mild and light, with moderate acidity.

Jamaica. Excellent and mellow, Jamaican coffee is most famous for the Blue Mountain coffee variety, which has a lovely aroma and flavor, full body, and light acidity.

Mexico. Mexican coffee is fragrant, rich, full-bodied, and only slightly acidic.

Nicaragua. The best Nicaraguan coffee is mild in flavor and moderately acidic.

Panama. Panamanian coffee has a mild taste, with good body and acidity.

Peru. The best Peruvian coffee has good flavor and light acidity.

Venezuela. Similar to Colombian, Venezuelan coffee is generally noted for rich flavor and good acidity.

ASIAN AND PACIFIC COFFEES
Overall, Asian and Pacific island coffees have tantalizing, sweet aromas, full body, and tastes as once sweet and earthy.

Celebes. This Indonesian coffee is noted for its syrupy body and sharp acidity.

China. From the Yunan province, Chinese coffee is full-bodied, rich, and just slightly acidic.

Hawaii. See Kona.

India. Indian coffee from Mysore is full-bodied, dark, and acidic. Malabar coffee is more rich-tasting, with delicate highlights.

Java. Arabica coffees from the island have big body, spicy aroma, and low acidity, a smooth flavor profile that has made the word Java synonymous with coffee.

Kona. Kona coffee from the Hawaiian island is incomparably full-bodied, rich, spicy, and sweet.

New Guinea. Enticingly gentle in aroma, and with good body, these New Guinea Arabica coffee nonetheless has mellow flavor.

Sumatra. Look for the Indonesian island’s best Arabica coffee, known as Sumatra Mandeling coffee, which is full-bodied and almost syrupy, with herbal flavor notes.

Sulawesi. Similar to Sumatra, this very rich Indonesian coffee has full body and good acidity.

Timor. Timor coffees have a good all-around balance of aroma, flavor, body, and acidity.