Today, coffee has become one of the most popular beverages in the world, and there are many other benefits of drinking coffee, such as speeding up metabolism, anti-oxidation, and keeping skin revitalized. Let's take a look at those famous coffee origins and varieties.

1. MOGIANA, Brazil

Brazil is the world's largest coffee producer, accounting for one-third of the world's output, making it the leader in the coffee industry. The coffee produced in the Morgiana region is one of the best in Brazil and is usually exported under the name of Santos coffee, which has historically been the main port for Brazilian coffee exports. Morgiana Paulista (Paulista) has a mild climate and an altitude of 750-1200 meters. Morgiana's sandy soil is red because of its high iron content. The average temperature here is 20°C, and the average annual precipitation is 1,700 mm. The precipitation is concentrated in spring and autumn. It does not rain from May to September. This period is conducive to harvesting coffee and drying stone fruits. The region is located in the state of São Paulo, bordering the state of Minas Gerais. The port is divided into 3 zones called High, Medium and Low Mogiana. The first two are pure natural Arabica coffee producing areas, world-renowned for their excellent coffee quality, with good body, balanced acidity, and unique cocoa and chocolate aromas.

2. Robusta, Vietnam

Vietnam has quickly risen to become the world's second largest coffee producer after Brazil. Robusta coffee beans are mostly grown in Vietnam, which are very cold-resistant and easier to grow, with relatively high yields and strong resistance to pests and diseases. Although robusta beans have high yields and low prices, their quality is also relatively low. Robusta beans have a bitter taste and are rarely seen in ordinary coffee shops, and are generally used in the production of instant coffee.

3. Sidamore, Ethiopia

The Sidamo coffee plantation is located on a fertile volcanic highland at an altitude of 1800 meters, where the average temperature is 27°C, and the rainfall is the most from February to April (annual average 600-2000 mm). Arabica coffee fruit in this region has a long growing season, ripening between August and December, and is usually picked by hand and processed by wet processing. The coffee beans are small and gray in color. On tasting, this coffee exhibits the superior qualities of a typical wet process, with a light body, no bitterness, good acidity and high aroma concentration. The aroma is very complex: first flowers, honey, citrus and tropical fruits, then dried fruit with hints of spice and sometimes wild animals to add depth and richness.

4. Pastorres, Antigua, Guatemala

The Pastorres coffee plantation in Antigua, Guatemala was built in the 18th century and is currently located on a volcanic hillside not far from Antigua, Guatemala's Cavalier City, at an altitude of 1500-1800 meters. Antigua was the capital of Guatemala in the 16th century. The dense forest here increases the fertility of the volcanic soil and provides enough shade for the coffee trees. Coffee cherries mature in August-September and are still often picked manually, then the pulp is removed, fermented, and then dried in the open air. Among the coffees produced in Guatemala, Antigua Pastorres is one of the best varieties. When roasted, the beans are more malleable, which allows them to retain good acidity and a highly complex and intense aroma. The aroma includes intense floral, fresh fruity, deeply toasted (bread and cocoa) notes, as well as licorice and anise.

5. Pinewood, Haiti

This variety comes from Céault, the southeastern region of the island of Haiti, where the most famous coffee-producing region has an average temperature of 25°C, and the dry season is between November and May, followed by the rainy season. There is a significant temperature difference between day and night, which creates a valuable aroma in the beans. The plantations here mainly grow some common coffee varieties, and the coffee trees grow in the clay soil at an altitude of 1600 meters. The stone fruit is wet roasted and professionally roasted, with a distinct smell of pastries (caramel, biscuits) and dried fruit (especially almonds) when tasting.