80+ of Single Origin Coffee (From A-Z)

Original Post was From Quora by Peter Baskerville.

Listed below are the market/brand names you are most likely to encounter when exploring the single origin coffee offers. Also included here is the country of origin and a brief description of the coffee bean’s profile.

  1. Alajuela: Costa Rica – The market name for one of the better shade grown, organic-certified, SHB (Strictly Hard Bean) coffees coming from the Alajuela province located in the Northern Central Valley of Costa Rica.
  2. Altura Coatepec: Mexico – The market name for a respected washed Arabica coffee grown on the northern slopes of the central mountain range in the Veracruz in the State of Mexico. It is high grown coffee that comes from the historical town of Coatepec, located 15km south of Xalapa and famous for its red-tiled houses and charming cobblestone roadways
  3. Ankola: Indonesia – One of the world’s best and most famous Arabica coffees grown in the area of the northern port of Padang in west-central Sumatra. It is noted for its deep richness, full body and long finish together with just enough interesting acidity. Ankola coffee beans are often associated with the market name Mandheling which are both grown at altitudes of 2,500 to 5,000 feet (760m to 1520m) and are dry processed but the dried husks are removed with a hot water process which many believe contributes to its unique flavour characteristics.
  4. Antigua: Guatemala – The market name for one of the best and most distinctively flavoured coffees of the world. It is grown in the valley surrounding Antigua (the old capital of Guatemala).
  5. Arabian Mocha: Yemen – A single-origin coffee cultivated on the mountainous regions and terraces of present-day Yemen and shipped from the port of Mocha. It is the world’s oldest cultivated coffee bean and it is distinguished by its full body taste in combination with a unique rich, winey acidity.
  6. Armenia: Colombia – A market name for a coffee bean named after the town located in the area. The coffee growing estates are positioned some 140 miles from the capital Bogota. This coffee bean is the “A” in the commonly exported blend of Columbian coffee – “MAM”.
  7. Arona: Papua New Guinea’s – One of Papua New Guinea’s most famous brand of Arabica coffee beans. It is grown in the Arona Valley in the Eastern Highlands Province. It is noted for its full body and its deep almost smoky like taste.
  8. Arusha: Tanzania – The market name for coffee beans grown on the slopes of Mt. Meru in Tanzania. The coffee tree was imported here by the Jesuit missionaries from Reunion Island at the turn of the 20th century. It has a reputation for producing some of the finest blends of coffee in the world. This area accounts for 75% of Tanzania’s total coffee bean export.
  9. Atitlan: Guatemala – A notable brand of coffee beans from Guatemala carrying a Fair Trade certificate and possessing a bright acidity.
  10. Bahia: Brazil – This is a market name of a coffee bean supplied from Brazil and exported from the state bearing the same name. Located at the northern end of the coffee states in Brazil it is currently achieving breakthrough yield success with the introduction of a pivot irrigation growing system.
  11. Bani: Dominican Republic – Is both a city and market name for a good washed Arabica with mild acidity that is produced in the region of Sierra Sur in the Peravia Province of the Dominican Republic. It is noted for its soft, mellow cup.
  12. Barahona: Dominican Republic – The market name for a  coffee been high grown in the south-west of the Dominican Republic. Named after the city and province that bears the same name. It is considered by many to be the best coffee of the Dominican Republic and is identified by its increased acidity, yet heavier-bodied cup.
  13. Blue Mountain: Jamaica – Authentic Blue Mountain coffee is grown in the Blue Mountain district of Jamaica and makes up about 15% of Jamaica’s total coffee exports. Only coffee processed through works licensed by the Jamaican Coffee Board can use the Blue Mountain’s trademark. These coffee beans include Wallenford, Moy Hill, Silver Hill, Mavis Bank, Langley and more recently Old Tavern and RSW.
  14. Bogota: Colombia – This as a Brand of coffee beans grown in the eastern mountainous (cordillera) region of Colombia. Considered by some to be one of Colombia’s finest coffees and it is definitely one of its most famous. It takes its name from the capital.
  15. Bourbon Santos: Brazil – Also marketed under the name of simply ‘Santos’. It refers to a category of high-quality coffees from Brazil that are usually shipped through the port of Santos and that are grown in the state of São Paulo or the southern part of the State of Minas Gerais. The term properly describes the finest grade of Brazilian coffee produced from the Bourbon cultivar of Arabica. This cultivar tends to produce a softer, fruitier, smoother flavour with a medium body and possesses more acidity than other varieties grown in Brazil.
  16. Bucaramanga: Colombia – The market name for a respected coffee bean from Colombia. It is one of its most famous coffees possessing a low level of acidity, yet still rich in body and flavour.
  17. Bugishu: Kenya – The market name for an Arabica coffee grown from the slopes of Mt. Elgon in Uganda near Kenya. It is considered by some to be the best coffee Uganda has to offer is contrast to the lower taste profiles of Robusta coffee beans which makes up most of Uganda’s coffee bean production.
  18. Caracas: Venezuela – A class of coffees grown on the eastern coastal mountain ranges of Venezuela and shipped through the port of La Guiara. Quality can range from fair to excellent.
  19. Celebes Toraja: Indonesia – The market name for one of the world’s finest coffees from Celebes (previously Sulawesi) in Indonesia.
  20. Cerrado: Brazil – A high grade Arabica coffee coming from the high Savannah plains in the west of the Minais Gerais state in Brazil. Coffee was first cultivated here in response to the Black Frost of 1975 which wiped out much of the lower lying crops in that year.
  21. Chanchamayo Valley or Chanchamayo: Peru – A south-central region of Peru and a market name for a Peruvian coffee earning one of the best reputations. It is wet processed, light bodied but still carrying a unique flavour profile.
  22. Cibao: Dominican Republic – The market name for a good quality coffee from the Dominican Republic. Described as full-bodied with moderate acidity and yet possessing uncomplicated flavours.
  23. Coatepec: Mexico See – Altura Coatepec
  24. Coban: Guatemala – The market name for a respected high-grown coffee from north-central Guatemala. Noted as one of world’s best and most distinctively flavoured coffees.
  25. Cucuta: Colombia – The market name for a coffee grown in north-eastern Colombia, but often shipped through Maracaibo Venezuela.
  26. Djimmah or Djimah: Ethiopia – A Ethiopian Arabica bean from the Region of Kaffa. This coffee is grown at 1500m – 1800m (5,000 ft – 6,000 ft) in forests/semi-forests in the south/west part of the state. Washed Djimahs have an excellent mild acidity whereas dry-processed Djimah is a lesser coffee of unrefined and zesty flavour possessing a strong winey after-taste. These coffees are grown on the original indigenous coffee plants.
  27. Gayo Mountain: Indonesia – The market name for coffee exported from a large processing centre and mill in the Aceh Province, Northern Sumatra. Coffee here utilizes a combination of both the wet and dry processing systems.
  28. Ghimbi or Gimbi: Ethiopia – A market name for coffee grown in Western Ethiopia. Usually wet processed or “washed” and is noted for its winey overtones.
  29. Grand Lares: Puerto Rico – Along with Yauco Selecto, this is one of the world’s great coffee beans supplied by Puerto Rico. Grown in the south central part of the country it is noted for its balanced body, bright acidity and fruity aroma.
  30. Harar or Harrar: Ethiopia – A Ethiopian Arabica bean that is grown at 1500 – 2200m (5,000 ft – 7,200 ft) in the northern part of state. The state produces two distinct varieties, the Longberry and Shortberry Harar. The longberry is considered to be the more desirable taste of the two. It is garden grown and cultivated from the species obtained from the south-west of the state. They are considered to be one of the world’s most prized coffees because they possess a complex medium to light acidity with full body and a unique winey/fruit wild-blueberry-like aroma. The beans are dry-processed and have a slightly yellowish-green colouring.
  31. Hawaii Kona: Hawaii – See – Kona
  32. Indian Mysore: India – See – Mysore
  33. Ismaili: Yemen – The market name for a respected coffee grown in central Yemen. It also describes a traditional botanical variety of Yemen coffee which has a round, pea-like bean and is noted for its superior cup quality.
  34. Jamaican Blue Mountain: Jamaica – Is a single-origin coffee grown above 3,000 feet (915m) in the Blue Mountain District of Jamaica. It is noted for its exceptionally rich, complex and bouillon-like flavour. This balanced, classic coffee contains a rich flavour, full body and a smooth yet vibrant acidity.  This exceptional taste quality coupled with its short supply, has made it one of the world’s most celebrated coffees.
  35. Java: Indonesia – A market name for all Indonesian coffees The Dutch were the first to establish the large Arabica coffee farms or estates in Java in the 17th century until Rust Disease wiped out the crop.  Java at the time was the 2nd great commercial coffee plantation region after Yemen. Today the plantations are managed by the government and the coffee is wet-processed using modern methods. The best coffees from Java display the low-toned rich characteristic of other Indonesia coffees, but are usually lighter in body and with slightly more acidity. Estate Java is a wet-processed coffee that is more acidic, lighter in body and quicker to finish than other coffees in the region. Smoke and spice are flavours often associated with this coffee’s acidity. Some Javanese coffee is stored in warehouses for two or three years and is referred to as Old Java. This aging process causes the coffee to lose acidity but gain body and sweetness.
  36. Jinotega: Nicaragua – The market name for a respected Nicaragua coffee.
  37. Kaanapali: Hawaii – A market name for a coffee grown in Hawaii.
  38. Kauai: Hawaii – A market brand for a coffee grown in Hawaii.
  39. Kinjibi: Papua New Guinea – The Brand name of a coffee grown in the Western Highlands of Papua New Guinea by the Kimjibi tribe who process their Arabica beans using a combination of both the wet-pulped and sun-dried processing methods.
  40. Kona: Hawaii – A single-origin coffee from the Kona coast of the Island of Hawaii. The best Kona coffee displays a classic balance between a medium body, a good acidity and culminating in a rich complex aroma and flavor.
  41. Kopi Luwak: Indonesia – These are the coffee beans that are gathered from the droppings of the Indonesian mammal called Luwak or Civet after these mammal have eaten the ripe coffee cherries, digested the fruit, and excreted the seeds. Owing to its obvious limitations on volume production, the Kopi luwak coffee bean is now one of the most expensive in the world.
  42. Langley: Jamaican See – Blue Mountain
  43. Limu: Ethiopia – The market name for a respected Ethiopian Arabica coffee bean that delivers a winey after-taste with a vibrant balanced cup and sharp acidity. It is a wet-processed (washed) coffee that is grown at about 1,400-1,900m (4,500ft – 6,200ft) in forest/semi forest farms. These are the coffee beans that are grown on the original indigenous coffee plants.
  44. Lintong: Indonesia – The market name for the most admired coffee from the island of Sumatra, Indonesia. This coffee grows around the Lake Toba area, toward the northern end of the island. While it is a term used to describe a broader group of coffee beans, it properly only properly describes coffees grown in a relatively small region just south-west of Lake Toba in the Kecamatan or Lintongnihutathe district. Small plots of coffee producers are scattered over the high, undulating plateau consisting of fern-covered clay and is grown without shade or chemicals of any kind.
  45. Longberry harrar: Ethiopia – A grade of coffee from Ethiopia whose bean size is larger than shortberry harrar. Longberry is the more desirable bean for its taste qualities.
  46. Luwak, Kopi: Indonesia – See – Kopi Luwak
  47. MAM or MAM’s: Colombia – An acronym for three (3) of the most famous and best of Colombia’s brands (Medellin, Armenia, Manizales). These are typically sold together to simplify large volume coffee contracts.
  48. Mandheling Lintong: Indonesia See – Lintong or Mandheling.
  49. Mandheling: Indonesia – Is a more comprehensive designation that refers to Lintong coffees and to any coffees grown under similar conditions in the region of Diari, north of Lake Toba, Sumatra, Indonesia. It is recognized as one of the world’s most famous coffees.
  50. Manizales: Colombia – A market name for a thinner bodied coffee grown in Colombia. These coffees are typically sold under the MAM classification.
  51. Maracaibo: Venezuela – A coffee from Venezuela named after the town and port from which it is shipped. These coffee beans contain many of the characteristic and distinguishing aspects of coffees from that country i.e. aromatic, soft and with a light acidity.
  52. Maraciabos: Venezuela See – Tachira
  53. Matagalpa: Nicaragua – The market name for a respected coffee from Nicaragua possessing a light aroma but still with a full bodied feel.
  54. Mattari: Yemen – The market name for one of the most admired coffees from Yemen. Grown in the Bani Mattar area west of the capital city of Sana’a, it is usually a wineier, fruitier and sharper version of the Yemen chocolatey style. This coffee is dry processed.
  55. Maui: Hawaii – A market name for some coffee beans from the 2nd largest Hawaiian island located in the south central part of the state.
  56. Mavis Bank: Jamaican – See – Blue Mountain
  57. Mbeya: Tanzania – See – Pare.
  58. Medellin: Colombia – The market name for a brand of coffee from the north west of Colombia. It is one of its most famous Colombian coffees with its heavy body, rich flavour and a finely balanced acidity (sometimes supported by a pronounced nutty flavour). Marketed as part of the MAM group.
  59. Mérida: Venezuela – The market name for one of the most respected and most characteristic Venezuelan coffees. It is described as delicate and sweet in the cup, yet full bodied with a mellow rich flavour.
  60. Mocha: Ethiopia/Yemen – Can describe coffee sourced from the Harrar region of Ethiopia, which resembles Yemen coffee in the cup-character of rich, winey acidity and intriguing nuance. It also describes a small single-origin irregular olive green bean grown in Yemen which has a unique acid character and sometimes known as Arabian Mocha.
  61. Mocha-Java: Yemen – Traditionally, a coffee bean blend of one part Yemen Mocha and two parts Java Arabica coffee. In this traditional form, Mocha-Java is the world’s oldest coffee bean blend. Combining the full bodied Java bean with the acidic Yemen Mocha gave a more balanced espresso experience.
  62. Moloka’I or Molokai: Hawaii – A market name for a coffee bean from an island named as such in Hawaii.
  63. Moshi: Tanzania – Is the market name for coffee beans grown on the slopes of Mt. Kilimanjaro in Tanzania. It is named after the local town that has today become famous for its coffee bean auction markets.
  64. Moy Hill: Jamaican – See – Blue Mountain
  65. Oahu: Hawaii – A market name for a wet-processed  coffee (var. Typica) from the north shore of this island in Hawaii. The first Hawaiian coffee is believed to have been planted here in the Manoa Valley in 1825.
  66. Oaxaca Pluma: Mexican – This is one Mexican coffee grown on the southern slopes of the central mountain in the Oaxaca state that is highly regarded by the coffee speciality trade.
  67. Ocoa: Dominican Republic – The market name for one of the better-respected, well balanced coffees from the Dominican Republic. It is a wet-processed coffee that is noted for its sweetness. Most of this coffee is exported to European markets.
  68. Pare: Tanzania – Is the market name of a coffee grown in the south of Tanzania. Also called Mbeya after the town in the area.
  69. Pipil: El Salvador – The market name for a brand of Fair Traded and Certified Organic coffee from the San Mauricio District of El Salvador. This bourbon cultivar variety is only wet processed.
  70. RSW: Jamaican See – Blue Mountain
  71. Sanani: Yemen – A market name incorporating several growing regions located west of Sana’a, the capital city of Yemen. It tends to be a lower-toned, somewhat less acidic version of the Yemen style. It is noted for its full body and chocolate undertones.
  72. Santos Brazil: See – Bourbon Santos.
  73. Shortberry Harrar: Ethiopia – A smaller green bean from Ethiopia. It is grown and processed in the traditional way on the eastern part of the state near Harrar (the old state capital until 1577).
  74. Sidamo or Sidama: Ethiopia – A Ethiopian Arabica bean grown at 1400-2200m (4,500ft – 7,200ft) in the south eastern part of state on the border with Kenya. It is grown in small plot gardens and cultivated from the varieties that were indigenous to the south-west of the state. They are noted for their fragrantly floral character, light-to-medium body and balanced acidity. This popular brand is both wet and dry processed.
  75. Sigri: Papua New Guinea’s – One of Papua New Guinea’s most famous brands. It is grown in the Wahgi Valley in the Western Highlands province.
  76. Sulawesi Toraja: Indonesia – Formally called Celebes Kalossi, it is the market name for coffee beans grown in south-western Sulawesi (formerly Celebes), in Indonesia. Kalossi is the name given by the Dutch to the southern part of the island. Coffee grown here possesses a deep rich body and flavour with low acidity.
  77. Tachira: Venezuela – A full bodied, sweet delicate coffee with rich acidity. It is grown in the west of the Venezuela state near the Colombian border. Coffees grown in this area are grouped together under the marketing name of Maraciabos, which they take from the port from where the coffee beans are shipped.
  78. Tarrazu: Costa Rica’s – This coffee takes its name from the town of San Marcos de Tarrazu. It is the market name for one of the Costa Rica’s and the world’s better coffees. It is grown in rich volcanic soil in the south of the state at elevations of between 1,200 – 1,700m (4,000ft – 5,500ft).
  79. Wallenford: Jamaican – See – Blue Mountain
  80. Washed Sidamo: Ethiopia – See – Sidamo
  81. Yauco Selecto: Puerto Rico – This is an Arabica (var. Bourbon) coffee bean from a region of Puerto Rico that is grown high in the mountains above 3,000 feet (915m). It is one of the finest coffees from the Caribbean but it can be subject to some commercial inconsistency. Often likened to the balanced perfection of the Jamaica Blue Mountain because of its deep, vibrant, yet restrained acidity and gently rich flavour. Two famous estates in the region include Hecienda San Pedro and Santa Ana.
  82. Yemen Mocha: Yemen – These are typically the coffee beans originating from Yemen, the mountainous regions of the south-western tip of the Arabian peninsula. It is the world’s oldest (600 year) cultivated coffee. Grown at elevations of 3,000 to 7,000 feet (915m – 2,100m) but the area lacks water. Beans are typically small and hard. Coffee is packaged in mats made of plaited straw. It is typically a full bodied coffee that is distinguished by a rich, winey acidity.
  83. Yirgacheffe or Yirga Cheffe: Ethiopia – The market name for one of the most famous Ethiopian washed Arabica coffee beans. It is garden grown at 1700m – 2100m (5,500ft – 6,900ft) in the south central Sidamo region near the border with Kenya and the village of Yirga Ch’efe. Regarded by many as the ‘cream of the crop’ of all coffees grown in the horn of Africa. It has unparalleled fruity aroma and is distinguished by its lemon/fruit-like and distinct tart bite and floral acidity. The body is light and elegant while the flavour is complex, leaving a rich floral finish and an almost menthol after-taste. It is believed that these trees were cultivated from the indigenous varieties from the south-west of the state. Sometimes spelt “Yirgacheffe”.