Take your globe and follow the equator to find that the most important coffee producers are nearby. There is a narrow band from 23 degrees north or 25 degrees south that produces the all world’s coffee. Some 70 countries produce and market coffee beans.

In 2008 the leading coffee producing countries were as follows.

Brazil continues to be the largest coffee bean producing country with 36% of the total world output.

Vietnam’s rapidly growing coffee industry has taken the number 2 spot from Columbia with 12% versus 8% of the total.

The best beans come from coffee trees in high altitudes but the trees can be adapted a wider range of areas.

In some countries coffee is produced on large plantations, in other areas the plantations are really small farms.

The large plantations in Brazil employ hundreds of farm workers to care for the plants.

Although coffee plants were introduced to Vietnam in the 19th century, the industry was dormant until the 1980s. It is now the most important coffee producer in Asia.

In Columbia coffee beans are grown in remote mountainous areas and transport to market is still dependent on mules or Jeeps.

Ethiopia, which legends say was the place coffee production began, is still an important producer with almost 5% of the total. Other important African coffee producing countries include the Ivory Coast and Kenya.

Even though coffee is grown in a relatively narrow band around the equator, there is a wonderful variety of places where it is found.

Indonesia has hundreds of very one and two acre farms scattered over it’s thousands of islands, but the larger islands of Sumatra, Java, and Sulawesi dominate it’s production.

Similarly Mexico’s coffee is grown on more than 100,000 small farms in Veracruz, Oaxaca, and Chiapas.

Of all the coffee producing areas, only one Hawaii is located in an economically and technologically advanced country. On the slopes of the Mauna Loa volcano some of the most flavorful coffee in the world is produced. The tropical climate that attracts so many tourists is ideal for growing coffee at higher altitudes.

The variety of climates, terrains, and economies where coffee is produced is amazing. So is the wonderful aroma, flavor and texture of coffee beans from around the world.

Updated June 1, 2009

Pre-ground coffee in a can may be fast and convenient, but don’t expect the same flavor that you’d get from a freshly ground pot of tasty coffee. There is a huge difference between the two and most people find that once they have fresh coffee they have a hard time going back to the pre-grind variety.

It is not as difficult as you might think, to grind your own fresh coffee. You will need to learn the basics before starting, but after that it’s all practice plus a bit of trial and error. Keep in mind that once roasted, coffee beans will start losing flavor right away. But freshly ground coffee will still have a rich flavor once it is brewed.

You can minimize waste and maximize freshness, by buying only as much coffee as you will use in a two week period. If you grind your own coffee, then it should be used as fast as possible to keep its flavor.

The best way to keep roasted beans fresh is to store them in an air tight container in a cool, dark, moisture-free location. Excess moisture will ruin the beans very quickly, so keep your coffee out of the refrigerator. Avoid excessive heat as well. A pantry cupboard is an ideal storage area.

When deciding how to grind the coffee you need to consider the type of coffee you’re making and for whom. For example, espresso needs a fine powder like grain while American drip coffee makers generally use a coarser blend.

For the best quality home brewed coffee, make small batches of ground coffee using your own coffee grinder. Although coffee grinders come in all price ranges, a small one for the home is surprisingly affordable. It is a small price to pay for the long term money you will save and the delicious flavors of fresh ground coffee in your very own home!

Recommended from Amazon: Krups 203-42 Fast Touch Coffee Grinder, Black

There are many benefits to organic coffee production. It is actually cheaper to produce organic coffee because there is no need for expensive chemical fertilizers. Other benefits include less pollution and healthier coffee plants. Farmer are not exposed to the dangerously toxic levels of chemicals with organic coffee production.

Customers are wise to choose organic coffee because it is the healthiest, safest choice available. When buying organic coffee you can rest assured that you are getting the best and freshest ingredients. You are also taking care of you and your family’s health. Instead of drinking chemicals in your coffee, you are taking advantage of the safety and great taste of organic coffee.

By drinking only organic coffee you are also supporting the environment. Every person who switches to organic makes a difference! Organic coffee is environmentally friendly because it does not make use of dangerous fertilizers that can pollute the air and water ways as well as the soil. Pesticides are dangerous to wildlife too as insects consume it then the insects are eaten by birds which are in turn eaten by mammals.

Chemical fertilizers have other dangers too. They are often disposed of carelessly and this results in water pollution, an obvious hazard to all life forms. Organic composts do not cause any of these problems, rather they actually assist the environment in providing recyclable nutrients.

Even though you are just one person, by supporting organic coffee makers you are doing your part for the environment. Considering that the cost of organic coffee is not much greater than chemically supported coffee, there is no reason not to switch. The great taste of organic coffee will have you wondering why you didn’t do it sooner!

By supporting the farmers who practice organic cultivation, you are giving a message to other growers that they should change their ways.

Recommended coffee: USDA Certified Organic Coffee Pods – ‘Island Sunset’ Medium Roast; 36 Pods – Exclusively from Aloha Island

But the truth of the matter is coffee in the can has in all likelihood traveled a great distance and undergone some serious steps in a long process just to make it to the grocery store. The coffee inside must be grown, dried, processed, roasted and ground before it takes on the shape most people are used to seeing in the grocery store. Of course, that’s not even mentioning the canning process!

Coffee itself is grown in about 50 countries worldwide. From Africa to the Caribbean and even Hawaii, the little beans drinkers are familiar with actually come from trees. The trees produce “cherries” within which are the beans.

Getting the bean from the cherry is the trick that takes place long before coffee hits a local market’s shelves. This process generally takes place where the cherries are harvested from trees. The trees themselves can grow up to 30 feet high in some cases, but are generally kept short to aid in harvesting.

Once cherries have been taken from the trees, they must be dried before the beans can be removed. There are two primary methods for doing this. One is fairly inexpensive, the other a bit more costly for bringing coffee to the table.

1. The first method of harvesting beans from coffee cherries is the “dry method.” This is considered the most easiest way of harvesting beans. In this method, cherries are dries out in the sun over of period of about 10 days. Once the moisture levels in the cherries drops, the beans are ready for removal.
2. The wet method involves a quicker removal of the outside layers of the cherries as the entire “fruit” is put into a pulping machine to wash away the pulp and skin. Once the beans are removed, generally within 24 hours, they are dried in the sun or in commercial dryers.

From either method, the desired end result is high-grade, unroasted coffee beans. These are what’s generally shipped to major coffee makers for further processing to deliver to store shelves. The coffee that’s shipping from the production site is called “green” since it has not been roasted as of yet.

Estimates for green coffee come in around 7 million tons a year that’s shipped to all parts of the world for further processing and eventual consumption.

It may seem like a simple process to go to the store and grab a can of coffee, but the grounds inside have most likely taken a world tour on their way to the market, undergoing multiple processes to become the drink consumers just love to the last drop.

Most specialty coffee shops make their own house blend that matches their idea of great coffee. This signature blend captures the essence of the bean’s aroma and flavor and brings customers back time after time.

Experienced roasters know that each coffee bean has different characteristics that require careful timing and the right application of heat to realize its full potential. The color, size, and shape of the beans are just as important as their density.

A great coffee roaster extracts the most flavor from the beans and maintains the individual essence of each blend. The beans they produce are consistently high quality batch after batch.

You can easily spot a good bean by breaking it open and checking the color of the inside. It should be darker than the outside shell. After roasting, a good bean will always be darker inside.

Deep roasting brings out the body, flavor, and acidity of each bean. A master coffee bean roaster needs both knowledge and patience. Roasting shouldn’t be rushed if you want to get the most out of the bean.

Before you spend a lot on a batch of beans from a specialty shop, crack one open and check the inside color. If it’s lighter than the outside, try a different batch. After all you can’t make great coffee with beans that haven’t been properly roasted.

Updated June 31, 2009