Ethiopia: Often considered the birthplace of coffee, Ethiopia offers a wide variety of coffee beans with flavors ranging from floral and citrusy to winey and fruity. The country's diverse growing regions, including Yirgacheffe, Sidamo, and Harrar, contribute to its wide range of unique flavor profiles.

• Gedeo Zone: Home to the Yirgacheffe region, but also includes other notable areas like Gedeb and Dilla, known for their floral and tea-like coffees.

• Guji: Offers coffees with a unique combination of floral notes and deep, berry-like acidity, increasingly recognized for its quality.

Colombia: Known for its smooth, balanced coffee, from ideal growing conditions along the Andes Mountains. Colombian coffees are known for their mild, fruity, and nutty flavors, making them favorites.

• Nariño: High-altitude growing area known for its complex, sweet, and bright acidity coffees.

• Cauca: Renowned for its coffees with pronounced acidity and deep, fruity flavors.

Kenya: Prized for its bright acidity, full body, and rich fragrance. The coffee often has berry, citrus, or wine-like flavours, attributed to both the high altitude of its growing regions and the country's meticulous processing methods.

• Nyeri: The region's coffees are known for their intense brightness and complex fruit notes, often with a syrupy body.

• Kirinyaga: Offers coffees with a bright acidity and flavors ranging from blackcurrant to citrus and berry.

Costa Rica: Celebrated for its clean, crisp taste and high acidity, often with hints of fruit and chocolate. The country's commitment to high-quality processing methods, including honey and natural processes, enhances these desirable flavors.

• Tarrazú: This region is famous for its high-altitude coffees with a bright acidity and full body, often with chocolate and fruit notes.

• Central Valley: Known for balanced coffees with a variety of flavor profiles, from citrusy and floral to sweet and nutty.

Brazil: As the world's largest coffee producer, Brazil offers a wide range of flavour profiles, from chocolatey and nutty to sweet and medium-bodied. Brazilian Arabicas, grown primarily in regions like Minas Gerais and São Paulo, are key components in espresso blends for their ability to provide a smooth, mild base.

• Cerrado Mineiro: This region produces coffees with a chocolatey and nutty profile, often with a full body and low acidity.

• Espírito Santo: Known for its robusta and Arabica blends, offering unique profiles with rich sweetness and varied acidity.

Guatemala: Diverse microclimates contribute to a wide variety of coffee flavors, from sweet and chocolatey to fruity and floral.

• Cobán: Renowned for its unique, sometimes earthy coffees with a more pronounced body and less acidity, often with fruit and spice notes.

• San Marcos: With the highest rainfall and altitudes, it produces coffees that are intensely aromatic with a good balance of acidity and body.

• Huehuetenango: Sweet, slightly nutty flavor with hints of chocolate. It also has notes of orange, milk chocolate, and maple, providing a richer mouthfeel.

Panama: Although a smaller producer, Panama is famous for its Geisha coffee—an Arabica variety known for its extraordinary floral and jasmine-like aroma, with delicate, tea-like flavors.

• Boquete Valley: Known for its sweet, notes of fruit, nuts, and chocolate, with a low to acidity. It offers a wide range of flavor notes, including floral, citrus, spicy, and chocolate.

• Volcán: Along with Boquete, this region is known for its high-quality Arabica beans, including Geisha, with vibrant acidity and complex flavor profiles.

• Renacimiento: Despite its remoteness and difficulty of access, this region is recognized for its coffee production.

Jamaica: One of the world's most sought-after and expensive coffees, known for its mild flavor, bright acidity, and lack of bitterness. The unique growing conditions in the Blue Mountains contribute to the coffee's distinguished taste.

• The Blue Mountains: Beyond the renowned overall region, specific estates within the Blue Mountains, such as Wallenford and Clifton Mount, are noted for their exceptional quality.

Yemen: Yemeni coffee offers unique and complex flavor profiles, often with notes of dried fruit, spices, and wine. The country's terraced mountainsides and traditional, natural processing methods impart these distinct flavors to the beans.

• Al Mahwit: Traditional, natural-processed coffees with unique flavors, including spicy and chocolate notes.

• Sanani (Sana'a): typically features a bright acidity similar to some African coffees, with winey and fruity undertones. The flavor profile can include notes of dried fruits (such as raisins or apricots), spices (like cinnamon or cardamom), and sometimes a hint of chocolate or floral accents.