Ever wonder where the coffee beans in your morning coffee come from? You probably know words like Arabica and Robusta in terms of taste, but did you know that these words can also tell us where those coffees were grown? Here is a look at three of the world’s best specialty coffees and the regions in which they originated. Read on to discover the rich history of these coffees.

Yemen Arabian Mocca

Grown in the mountainous region of Sanani in south Yemen at an altitude in excess of 4,500 ft, Arabian Mocca is the world’s oldest cultivated coffee, distinguished by its richness and full body with chocolate undertones. Yemen is on Asia’s Arabian peninsula, a stone’s throw from Africa. Since there are no other Arabian coffees, it is classified as part of the family tastes of North African coffees.

It is here that the term “mocca” was coined. Its correct spelling is Mokha, for the port city that Yemen coffees ship from. Yemen’s arid climate contributes to the production of one of the best-loved specialty coffees that led Europeans to fall in love with coffee many centuries ago.

Yemeni coffee is one of the most distinct and prized coffees in the world. It’s been called a “wild” or natural cup, earthy, complex, pungent — to some it may be strange and bitter. This coffee can also be characterized as dry, winey, and acidic with chocolate and fruit undertones, rustic flavors, and intense aromas.

(Source: http://www.sweetmarias.com/coffee.arabia.yemen.html)

Mexico “Spirit of the Aztec”

The state of Veracruz produces many average coffees in its low-lying regions, but atop the tall mountains near the city of Coatepec an excellent Arabica bean coffee called Altura Coatepec reigns. The word Altura itself means “high grown”. Altura Pluma indicates the finest coffee of Mexico. Coetepec, a coffee district of Veracruz, provides particularly outstanding coffee beans. Mexican Altura beans have a full medium body, fine acidity, a wonderful bouquet and a satisfying flavor that is mild and sweet. This fine Mexican coffee is noted for delivering a consistently smooth taste and fragrant flavor with good body, depth, and overall balance. It is likely one of the most underappreciated coffees around.

Mexican coffee botanists celebrate Mexico’s highest altitudes (with their approximately one hundred species of Arabica coffee plants) as the finest region of all the world’s gourmet coffees. An inferior grade of coffee bean known Robusta grows at lower altitudes. Mexico itself produces huge quantities of these unremarkable coffee beans, often utilized as dark roasts, supermarket coffees and beans for blending.

Arabica coffee arrived in Mexico at the start of the nineteenth century from the West Indies. Today, Mexico ranks among the world’s top coffee exporters. Most Mexican coffee is processed by the wet method to ensure better acidity and body. Mexican coffee is graded based on the altitude where it is grown. The plantations of Veracruz account for 60 to 70 percent of the Mexican coffee crop. Approximately 5 million bags of coffee a year originate in Mexico. Most of the better beans are grown on large plantations in the states of Oaxaca, Chiapas, and Guerrero. These are producers of “high-grown” Altura Coatepec coffees, among the finest coffees grown in the Americas.

Their flavor is light and nutty with medium acidity and a mild, well-balanced body. With a fine chocolate tang and a hint of sweet undertone beneath the finish, these coffees make an ideal beverage for those of us who enjoy a smooth, mellow-tasting brew that is not overpowering. Altura’s smoothness produces many loyalists of the coffee drinkers who sample it. Mexican Altura Coatepec is an incredible morning coffee, as it could be used in a blend to tone down accompanying fuller-bodied coffees, or better yet, alone for the pure regional flavor.

(Source: http://www.coffeeuniverse.com/world_coffee_latin.html)

Java “Dutch Estate”

As a synonym of coffee, “java” introduced itself in the seventeenth century when the Dutch began cultivating coffee trees on the island of Java (part of the islands of Indonesia) and successfully exported it globally. Often the standard by which all other coffees are measured, Java’s finest golden beans are roasted to yield a piquant aroma, displaying an exquisite acid balance, a heavy body with chocolate undertones, and a lighter finish than Sumatran.

At one time the island of Java was ruled by sultans and dominated by mysticism. The early Dutch settlers who came in the late 17th century found Java to be a wonderfully diverse place with high mountains, thick tropical rain forests and a sultry climate that revolved around the monsoon rains. The Dutch and the Javanese settled the coastal volcanic plains, while much of the interior of the island was left to the jungle and a few tribal groups. The Dutch found that coffee grew very well in this climate, and began to set up plantations around their initial foothold in Batavia (modern day Jakarta). Initially Arabica coffees were planted, but many of these were killed by the coffee rust plague that devastated the region in the 1800’s. Robusta was the logical replacement — a tough plant resistant to many diseases.

Eventually the Dutch plantation owners conquered Java and took on the elements. Large plantations were established in the east of the island, as well as in Central Java and the west. After the Japanese occupied Java in the 1940’s many of these plantations were destroyed or absorbed back into the jungle with their owners imprisoned by the Japanese. After the war and the ensuing independence struggle, many of the larger plantations ended up under the control of the government. Today the big Java plantations (such as Nusantara XII) are still government-owned. However there are many medium and smaller growers who produce excellent quality Arabica beans. These coffees are known as “Government Estate” Java. They are primarily produced at 4 old farms (Kayumas, Blawan, Djampit, Pancoer). The Government body grows about 85% of the coffee in East Java, close to Bali on the Ijen area. The range of altitudes suitable for coffee production is 3,000 to 6,000 feet, with most growing in the plateau region at 4,500 feet.

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