01 / 0460–70% OF GLOBAL PRODUCTIONARABICAElegant and aromatic, with vivid acidity and layered sweetness. Grows best at higher elevations and demands careful cultivation.FloralFruitCaramel
02 / 04HIGH CAFFEINEROBUSTAPowerful, earthy, and full-bodied. Heat-tolerant plants resist disease and give espresso its dense crema.CacaoSpiceWoody
03 / 04RARE & DISTINCTIVELIBERICALarge, irregular beans with a bold aroma: smoky, floral, and sometimes reminiscent of tropical jackfruit.SmokyFloralFruit
04 / 04A LIBERICA VARIETYEXCELSATart, fruity, and mysterious. Often used in blends to add lift, complexity, and a lingering finish.TartBerryTea-like
c. 850THE ETHIOPIAN BEGINNINGCoffea arabica grows wild in Ethiopia. The famous tale of Kaldi and his energetic goats is probably legend—but the origin is real.
1400sYEMEN CULTIVATES COFFEESufi communities roast and brew coffee to remain alert during nighttime devotion. Mocha becomes the world's first major coffee port.
1600sCOFFEEHOUSES SPREADFrom Istanbul to London, coffeehouses become lively places for news, debate, commerce, music, and new ideas.
1700sAROUND THE TROPICSEuropean empires carry coffee plants to Java, the Caribbean, and Latin America—building an industry through colonial exploitation.
1970s—NOWTHE SPECIALTY ERARoasters and drinkers turn their attention to origin, freshness, producer relationships, and coffee as an agricultural craft.