African Coffee Origins

Africa

Ethiopia

  • Yirgacheffe
    • Flavor Notes: Floral and citrusy with bright acidity, delicate tea-like body, and clean finish; notes of jasmine, bergamot, and lemon.
    • Elevation Range: 1,700–2,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: October–January
    • Recommended Roast Levels: Light to Medium
  • Sidamo
    • Flavor Notes: Fruity and floral with balanced acidity, medium body, and clean, smooth finish; notes of berry, lime, and spice.
    • Elevation Range: 1,500–2,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: October–January
    • Recommended Roast Levels: Light to Medium
  • Harrar
    • Flavor Notes: Earthy and fruity with a full body, medium acidity, and wine-like notes of blueberry and dark chocolate.
    • Elevation Range: 1,400–2,100 meters
    • Process Methods: Natural
    • Harvest Time: November–February
    • Recommended Roast Levels: Medium to Dark

Kenya

  • Central Kenya (Nyeri, Kiambu, Kirinyaga)
    • Flavor Notes: Bright, fruity with high acidity, full body, and intense flavor; notes of blackcurrant, citrus, and tomato.
    • Elevation Range: 1,500–2,100 meters
    • Process Methods: Washed
    • Harvest Time: October–December
    • Recommended Roast Levels: Light to Medium

Tanzania

  • Ngorongoro, Kilimanjaro
    • Flavor Notes: Bright, citrusy with medium body, balanced acidity, and notes of black tea, lemon, and chocolate.
    • Elevation Range: 1,400–2,200 meters
    • Process Methods: Washed
    • Harvest Time: July–December
    • Recommended Roast Levels: Light to Medium

Rwanda

  • Lake Kivu
    • Flavor Notes: Fruity and floral with bright acidity, medium body, and notes of apricot, orange blossom, and caramel.
    • Elevation Range: 1,200–2,000 meters
    • Process Methods: Washed
    • Harvest Time: March–June
    • Recommended Roast Levels: Light to Medium

Uganda

  • Mount Elgon
    • Flavor Notes: Fruity and winey with medium body, mild acidity, and notes of berries, plum, and chocolate.
    • Elevation Range: 1,400–2,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: October–March
    • Recommended Roast Levels: Medium

Democratic Republic of the Congo

  • Lake Kivu
    • Flavor Notes: Fruity and complex with bright acidity, medium body, and notes of cherry, citrus, and chocolate.
    • Elevation Range: 1,200–2,000 meters
    • Process Methods: Washed
    • Harvest Time: March–June
    • Recommended Roast Levels: Light to Medium

South America

Brazil

  • Minas Gerais
    • Flavor Notes: Nutty, chocolatey with mild acidity, medium body.
    • Elevation Range: 800–1,200 meters
    • Process Methods: Natural, Pulped Natural, Washed
    • Harvest Time: May–September
    • Recommended Roast Levels: Medium to Dark
  • São Paulo
    • Flavor Notes: Sweet, mild acidity with hints of chocolate, almond, and berry.
    • Elevation Range: 800–1,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: May–September
    • Recommended Roast Levels: Medium to Dark
  • Espírito Santo
    • Flavor Notes: Fruity, bright acidity, clean cup with hints of citrus, berry, and chocolate.
    • Elevation Range: 900–1,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: May–September
    • Recommended Roast Levels: Light to Medium

Colombia

  • Huila
    • Flavor Notes: Fruity with citrus and berry, balanced acidity, medium body, and sweet finish.
    • Elevation Range: 1,200–2,000 meters
    • Process Methods: Washed
    • Harvest Time: October–December
    • Recommended Roast Levels: Light to Medium
  • Nariño
    • Flavor Notes: Bright acidity, complex flavors of citrus, floral notes, and medium body.
    • Elevation Range: 1,600–2,400 meters
    • Process Methods: Washed
    • Harvest Time: October–January
    • Recommended Roast Levels: Light to Medium
  • Antioquia
    • Flavor Notes: Nutty and chocolatey with low acidity, smooth body, and slight sweetness.
    • Elevation Range: 1,200–1,800 meters
    • Process Methods: Washed
    • Harvest Time: October–December
    • Recommended Roast Levels: Medium

Peru

  • Cajamarca
    • Flavor Notes: Bright acidity, floral and fruity with notes of apple, peach, and citrus.
    • Elevation Range: 1,500–2,000 meters
    • Process Methods: Washed
    • Harvest Time: May–September
    • Recommended Roast Levels: Light to Medium
  • Junín
    • Flavor Notes: Mild acidity, nutty and sweet with hints of chocolate and caramel.
    • Elevation Range: 1,000–1,800 meters
    • Process Methods: Washed
    • Harvest Time: May–August
    • Recommended Roast Levels: Medium
  • Arequipa
    • Flavor Notes: Sweet and balanced with notes of caramel, apple, and mild spice.
    • Elevation Range: 1,200–1,800 meters
    • Process Methods: Washed
    • Harvest Time: May–August
    • Recommended Roast Levels: Medium

Chile

  • Atacama
    • Flavor Notes: Mild acidity, smooth body with hints of chocolate, nuts, and a touch of fruit.
    • Elevation Range: 1,200–1,600 meters
    • Process Methods: Washed
    • Harvest Time: April–July
    • Recommended Roast Levels: Medium

Ecuador

  • Loja
    • Flavor Notes: Bright acidity with notes of tropical fruit, citrus, and floral undertones, medium body.
    • Elevation Range: 1,500–2,000 meters
    • Process Methods: Washed, Natural
    • Harvest Time: June–September
    • Recommended Roast Levels: Light to Medium
  • Chimborazo
    • Flavor Notes: Sweet and fruity with notes of apricot, citrus, and caramel, medium body and acidity.
    • Elevation Range: 1,200–1,800 meters
    • Process Methods: Washed
    • Harvest Time: April–August
    • Recommended Roast Levels: Light to Medium

Paraguay

  • Itapúa
    • Flavor Notes: Mild acidity with chocolate, caramel, and nutty undertones, medium body.
    • Elevation Range: 700–1,000 meters
    • Process Methods: Washed
    • Harvest Time: May–August
    • Recommended Roast Levels: Medium

Argentina

  • Misiones
    • Flavor Notes: Fruity with mild acidity, medium body, and notes of apple, caramel, and mild chocolate.
    • Elevation Range: 600–1,000 meters
    • Process Methods: Washed, Natural
    • Harvest Time: April–July
    • Recommended Roast Levels: Medium

Bolivia

  • Cochabamba
    • Flavor Notes: Fruity with floral notes, medium acidity, and smooth body.
    • Elevation Range: 1,300–1,800 meters
    • Process Methods: Washed
    • Harvest Time: May–October
    • Recommended Roast Levels: Light to Medium
  • La Paz
    • Flavor Notes: Mild acidity with chocolate, nutty, and caramel flavors.
    • Elevation Range: 1,200–1,600 meters
    • Process Methods: Washed
    • Harvest Time: May–September
    • Recommended Roast Levels: Medium

Central America

Guatemala

  • Antigua
    • Flavor Notes: Rich, full-bodied with a bright acidity, hints of spice, and chocolate.
    • Elevation Range: 1,500–2,200 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium to Dark
  • Huehuetenango
    • Flavor Notes: Bright acidity, floral and fruity with hints of apple, honey, and citrus.
    • Elevation Range: 1,400–2,000 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Light to Medium
  • Atitlán
    • Flavor Notes: Fruity and floral with a good balance of acidity, medium body, and a sweet finish.
    • Elevation Range: 1,500–2,200 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium

Costa Rica

  • Tarrazú
    • Flavor Notes: Bright acidity with full body, citrus, berry, and caramel flavors.
    • Elevation Range: 1,200–2,000 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Light to Medium
  • Central Valley
    • Flavor Notes: Balanced acidity with notes of apple, honey, and mild chocolate.
    • Elevation Range: 800–1,500 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium
  • Brunca
    • Flavor Notes: Fruity and sweet with mild acidity and hints of chocolate and caramel.
    • Elevation Range: 1,000–1,500 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Light to Medium

Honduras

  • Santa Barbara
    • Flavor Notes: Bright acidity, fruity with citrus and berry notes, balanced body.
    • Elevation Range: 1,200–2,000 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Light to Medium
  • Copán
    • Flavor Notes: Mild acidity with sweet, chocolate, and nutty undertones.
    • Elevation Range: 1,200–1,800 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium
  • Olancho
    • Flavor Notes: Balanced, medium acidity with notes of nuts, chocolate, and caramel.
    • Elevation Range: 1,200–1,800 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium

Nicaragua

  • Jinotega
    • Flavor Notes: Bright acidity with floral and fruity notes, balanced body.
    • Elevation Range: 1,000–1,600 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Light to Medium
  • Matagalpa
    • Flavor Notes: Fruity, sweet with citrus, caramel, and mild chocolate notes.
    • Elevation Range: 1,000–1,400 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium
  • Segovia
    • Flavor Notes: Smooth and mild, with a well-rounded body and hints of chocolate and nuts.
    • Elevation Range: 1,000–1,500 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium

El Salvador

  • Santa Ana
    • Flavor Notes: Bright acidity with fruity and floral notes, mild body, and a sweet finish.
    • Elevation Range: 1,200–1,800 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Light to Medium
  • San Vicente
    • Flavor Notes: Sweet, nutty, with mild acidity and chocolate undertones.
    • Elevation Range: 1,100–1,500 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium
  • La Libertad
    • Flavor Notes: Mild acidity with sweet caramel, nuts, and light floral flavors.
    • Elevation Range: 1,200–1,600 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium

Panama

  • Boquete
    • Flavor Notes: Bright acidity with floral, fruity, and tropical notes, medium body.
    • Elevation Range: 1,200–1,700 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–April
    • Recommended Roast Levels: Light to Medium
  • Chiriquí
    • Flavor Notes: Fruity, floral, and citrus with a sweet finish and medium acidity.
    • Elevation Range: 1,200–1,800 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium

Caribbean

Puerto Rico

  • Coffee Region: Yauco
    • Flavor Notes: Mild acidity with a smooth body and sweet, nutty flavors; notes of chocolate and caramel.
    • Elevation Range: 500–1,200 meters
    • Process Methods: Washed
    • Harvest Time: October–January
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (mainly Bourbon, Typica)
  • Coffee Region: Maricao
    • Flavor Notes: Smooth body with notes of toffee, chocolate, and a hint of fruitiness; well-balanced.
    • Elevation Range: 600–1,200 meters
    • Process Methods: Washed
    • Harvest Time: October–January
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Bourbon, Typica)

Dominican Republic

  • Coffee Region: Cibao Valley
    • Flavor Notes: Bright acidity with medium body, floral, citrus, and chocolate notes.
    • Elevation Range: 600–1,200 meters
    • Process Methods: Washed
    • Harvest Time: November–March
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Caturra, Bourbon, Typica)
  • Coffee Region: Barahona
    • Flavor Notes: Fruity and sweet with a clean finish, medium body, and mild acidity.
    • Elevation Range: 500–1,000 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–March
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Bourbon, Typica, and some Geisha)

Jamaica

  • Coffee Region: Blue Mountains
    • Flavor Notes: Mild and smooth with a clean finish, bright acidity, and a hint of floral and citrus notes.
    • Elevation Range: 900–1,700 meters
    • Process Methods: Washed
    • Harvest Time: November–March
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Blue Mountain variety)

Cuba

  • Coffee Region: Sierra Maestra
    • Flavor Notes: Full-bodied with a smooth, mellow finish, earthy and woody flavors.
    • Elevation Range: 600–1,200 meters
    • Process Methods: Washed
    • Harvest Time: December–May
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, Bourbon)
  • Coffee Region: Sierra de los Organos
    • Flavor Notes: Balanced, medium body with chocolate, caramel, and nutty undertones.
    • Elevation Range: 500–1,200 meters
    • Process Methods: Washed
    • Harvest Time: December–May
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, Bourbon)

Haiti

  • Coffee Region: Haiti Blue
    • Flavor Notes: Smooth with bright acidity, mild body, and floral notes, with a slightly fruity and nutty undertone.
    • Elevation Range: 800–1,400 meters
    • Process Methods: Washed
    • Harvest Time: November–February
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica)
  • Coffee Region: Zombie
    • Flavor Notes: Rich, full-bodied coffee with mild acidity, featuring earthy and chocolatey flavors, with hints of spice.
    • Elevation Range: 500–1,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–February
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Typica)

Other Caribbean Islands

  • Coffee Region: Martinique
    • Flavor Notes: Bright acidity, floral, and fruity notes with a medium body.
    • Elevation Range: 300–1,000 meters
    • Process Methods: Washed
    • Harvest Time: December–March
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Bourbon, Typica)
  • Coffee Region: St. Lucia
    • Flavor Notes: Mellow, medium body with chocolate, nutty, and citrus undertones.
    • Elevation Range: 600–1,200 meters
    • Process Methods: Washed
    • Harvest Time: November–April
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Bourbon, Typica)

North America

United States

  • Coffee Region: Hawaii
    • Flavor Notes: Smooth, rich, and full-bodied with a creamy texture, bright acidity, and flavors of chocolate, macadamia, and mild tropical fruit.
    • Elevation Range: 300–1,200 meters
    • Process Methods: Washed, Wet-hulled
    • Harvest Time: October–February
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Geisha, and various local cultivars)
  • Coffee Region: California
    • Flavor Notes: Bright, light-bodied with subtle acidity, hints of citrus, floral notes, and a clean finish.
    • Elevation Range: 300–800 meters
    • Process Methods: Washed
    • Harvest Time: October–February
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Bourbon, and local cultivars)

Asia

India

  • Coffee Region: Karnataka
    • Flavor Notes: Full-bodied with a smooth texture, mild acidity, and notes of chocolate, nutty, and a slight spice.
    • Elevation Range: 600–1,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–February
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, SLN 9), Robusta (Liberica)
  • Coffee Region: Kerala
    • Flavor Notes: Mild acidity, smooth body, with flavors of chocolate, dried fruit, and a slight earthy note.
    • Elevation Range: 500–1,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: December–April
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, SL 34), Robusta (Indica)

Sri Lanka

  • Coffee Region: Kandy
    • Flavor Notes: Bright acidity, medium body, and flavors of citrus, nuts, and mild chocolate.
    • Elevation Range: 1,000–1,500 meters
    • Process Methods: Washed
    • Harvest Time: January–June
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Ceylon)

Thailand

  • Coffee Region: Chiang Mai
    • Flavor Notes: Balanced acidity with medium body, flavors of citrus, floral, and chocolate undertones.
    • Elevation Range: 800–1,400 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–February
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Catuai, and local varieties)
  • Coffee Region: Chiang Rai
    • Flavor Notes: Bright acidity with medium body and a distinct floral aroma, often with notes of berry and chocolate.
    • Elevation Range: 1,000–1,500 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–February
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Caturra, and local varieties)

Vietnam

  • Coffee Region: Central Highlands
    • Flavor Notes: Bold, with earthy and nutty flavors, low acidity, and a strong coffee-forward taste, often with chocolate and woody notes.
    • Elevation Range: 800–1,500 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–February
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Typica, Bourbon), Robusta (Vietnamese clone)

Pakistan

  • Coffee Region: Khyber Pakhtunkhwa
    • Flavor Notes: Mild acidity, smooth body, and flavors of dried fruits, light chocolate, and floral undertones.
    • Elevation Range: 1,000–1,500 meters
    • Process Methods: Washed
    • Harvest Time: December–April
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica)

Yemen

  • Coffee Region: Mocha
    • Flavor Notes: Complex, with fruity acidity, rich body, and notes of chocolate, spice, and dried fruit.
    • Elevation Range: 1,000–2,000 meters
    • Process Methods: Natural
    • Harvest Time: October–February
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Mocha, Yemenia)

Philippines

  • Coffee Region: Batangas
    • Flavor Notes: Low acidity, smooth body, with earthy and woody flavors, and mild chocolate undertones.
    • Elevation Range: 500–1,200 meters
    • Process Methods: Washed, Natural
    • Harvest Time: November–February
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica, Robusta, Liberica (Barako)

Indonesia

Sulawesi

  • Coffee Region: Toraja
    • Flavor Notes: Full-bodied with low acidity, earthy flavors, and rich notes of chocolate, cedar, and dried fruit.
    • Elevation Range: 1,100–1,800 meters
    • Process Methods: Wet-hulled, Natural
    • Harvest Time: May–September
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Typica, Pacamara, and local varieties)
  • Coffee Region: Kollassi
    • Flavor Notes: Complex with medium body, vibrant acidity, and notes of citrus, nutmeg, and dark chocolate.
    • Elevation Range: 900–1,700 meters
    • Process Methods: Wet-hulled
    • Harvest Time: May–September
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Typica and local varieties)

Sumatra

  • Coffee Region: Mandheling
    • Flavor Notes: Bold, earthy with low acidity, heavy body, and flavors of chocolate, tobacco, and spicy herbs.
    • Elevation Range: 900–1,500 meters
    • Process Methods: Wet-hulled
    • Harvest Time: May–October
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Typica, Bourbon, and local varieties), Robusta
  • Coffee Region: Gayo
    • Flavor Notes: Smooth, full-bodied with earthy, spicy, and sweet chocolate notes, with a mild acidity.
    • Elevation Range: 1,200–1,600 meters
    • Process Methods: Wet-hulled
    • Harvest Time: May–October
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Typica, Catimor, and local varieties)

Java

  • Coffee Region: East Java
    • Flavor Notes: Medium body with mild acidity, flavors of brown sugar, chocolate, and a slight floral note.
    • Elevation Range: 600–1,500 meters
    • Process Methods: Washed, Wet-hulled
    • Harvest Time: May–October
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Bourbon, and local varieties)

Bali

  • Coffee Region: Kintamani
    • Flavor Notes: Bright acidity with medium body, and flavors of citrus, stone fruit, and floral notes.
    • Elevation Range: 600–1,500 meters
    • Process Methods: Washed
    • Harvest Time: June–September
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Caturra, and local varieties)

Flores

  • Coffee Region: Bajawa
    • Flavor Notes: Bold with a rich body, earthy flavors, and notes of dark chocolate, spice, and red fruit.
    • Elevation Range: 900–1,600 meters
    • Process Methods: Wet-hulled, Natural
    • Harvest Time: May–October
    • Recommended Roast Levels: Medium to Dark
    • Species/Varieties: Arabica (Typica, local varieties)

Timor

  • Coffee Region: East Timor (Timor-Leste)
    • Flavor Notes: Bright acidity with medium body, flavors of tropical fruit, spice, and chocolate.
    • Elevation Range: 800–1,500 meters
    • Process Methods: Washed
    • Harvest Time: May–September
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Hibrido de Timor, Typica, and local varieties)
  • Coffee Region: West Timor (Indonesia)
    • Flavor Notes: Rich body with mild acidity, flavors of cocoa, nutmeg, and dried fruit.
    • Elevation Range: 800–1,200 meters
    • Process Methods: Washed
    • Harvest Time: May–September
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, Catimor, and local varieties)

Oceania

Papua New Guinea

  • Coffee Region: Eastern Highlands (Goroka, Okapa)
    • Flavor Notes: Bright acidity with medium body and flavors of tropical fruit, chocolate, and citrus.
    • Elevation Range: 1,200–2,200 meters
    • Process Methods: Washed, Sun-dried
    • Harvest Time: April–September
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Bourbon, Arusha, Blue Mountain)
  • Coffee Region: Western Highlands (Mount Hagen)
    • Flavor Notes: Smooth with medium body, mild acidity, and flavors of cocoa, nutmeg, and tropical fruits.
    • Elevation Range: 1,200–2,200 meters
    • Process Methods: Washed
    • Harvest Time: April–September
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, Bourbon, Arusha)
  • Coffee Region: Simbu Province
    • Flavor Notes: Bright acidity, medium body, and flavors of stone fruit, caramel, and a hint of floral notes.
    • Elevation Range: 1,400–2,400 meters
    • Process Methods: Washed
    • Harvest Time: April–September
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Typica, Blue Mountain)

Australia

  • Coffee Region: Atherton Tablelands (Queensland)
    • Flavor Notes: Low acidity with mild body, sweet notes of nuts, chocolate, and honey.
    • Elevation Range: 400–900 meters
    • Process Methods: Washed
    • Harvest Time: June–October
    • Recommended Roast Levels: Light to Medium
    • Species/Varieties: Arabica (Bourbon, K7, SL28)

Fiji

  • Coffee Region: Viti Levu (Central Highlands)
    • Flavor Notes: Mild body with low acidity, flavors of caramel, nuts, and a hint of tropical fruit.
    • Elevation Range: 400–800 meters
    • Process Methods: Washed
    • Harvest Time: May–September
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica)

New Caledonia

  • Coffee Region: Bourail
    • Flavor Notes: Smooth and mild with balanced acidity and flavors of chocolate, nuts, and spice.
    • Elevation Range: 300–700 meters
    • Process Methods: Washed
    • Harvest Time: June–October
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, Bourbon)

Vanuatu

  • Coffee Region: Tanna Island
    • Flavor Notes: Low acidity with medium body, earthy flavors, and notes of cocoa, nuts, and spice.
    • Elevation Range: 200–600 meters
    • Process Methods: Washed
    • Harvest Time: May–October
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica)

Solomon Islands

  • Coffee Region: Guadalcanal
    • Flavor Notes: Mild acidity with medium body, earthy flavors, and notes of nutmeg, chocolate, and tropical fruit.
    • Elevation Range: 300–900 meters
    • Process Methods: Washed
    • Harvest Time: June–November
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica, Bourbon)

Samoa

  • Coffee Region: Upolu Island
    • Flavor Notes: Mild body with low acidity, earthy flavors, and hints of cocoa and nuts.
    • Elevation Range: 200–600 meters
    • Process Methods: Washed
    • Harvest Time: May–October
    • Recommended Roast Levels: Medium
    • Species/Varieties: Arabica (Typica)