Where coffee is grown matters. Climate, elevation, soil, and rainfall all influence how coffee develops, shaping the flavors you taste in the cup.

Coffee grown in different regions within the same country can taste remarkably distinct. These differences reflect local growing conditions as well as farming practices refined over generations.

A coffee from Yirgacheffe, for example, may show floral, citrus, and tea-like qualities, while a coffee from Sidamo often leans toward fruit sweetness with notes of berry, citrus, or chocolate. Neither is better — they’re simply expressions of place.

Understanding country and region helps set expectations. It provides context for why a coffee tastes the way it does and allows you to explore origins with intention, whether you’re drawn to brighter, more aromatic coffees or fuller, rounder profiles.