Coffee-producing countries
Coffee finds its place where climate, altitude, and soil meet in harmony. Most specialty coffee beans grow in what we call the "Coffee Belt" — a band encircling the Earth between the Tropic of Cancer and the Tropic of Capricorn, where conditions are ideal for the coffee shrub. This region is home to over 70 producing countries, each with its own terroir, its own rhythm, and its own character.
Brazil
Brazil is the world's largest coffee producer — a country where coffee is part of the national identity.
From the plateaus of Minas Gerais to Cerrado and Espírito Santo, stable climatic conditions and moderate altitudes provide an ideal ground for Arabica.
Brazilian coffees are recognized for their full body, natural sweetness and notes of chocolate, nuts, and caramel.
They are balanced, accessible coffees that provide a solid base for complex espressos and refined blends.
For MABÓ, Brazil means consistency and depth — a coffee that builds balance, not just taste.
Colombia
Colombia is synonymous with balance and harmony.
Here, the Andean mountain ranges offer varied microclimates, fertile soils, and altitudes exceeding 2,000m.
Colombian coffees are among the cleanest and most precise in the world, with a fine acidity, velvety body, and notes of red fruits, caramel, and sweet citrus.
They are versatile coffees, suitable for any brewing method.
For MABÓ, Colombia means clarity, consistency, and tradition, a coffee that speaks in perfect balance between sweetness and freshness.
Kenya
Kenya is a benchmark for precision and aromatic intensity.
High altitudes, volcanic soils, and meticulous processing give rise to coffees with vibrant acidity and notes of blackcurrant, berries, and red wine.
SL28 and SL34 varietal beans are renowned for their exceptional clarity, making Kenyan coffee one of the most expressive in the world.
For MABÓ, Kenya means energy and light — a coffee that does not go unnoticed, but transforms every sip into a moment of revelation.
Panama
Panama is the country that redefined the notion of single-origin coffee.
On the cold and shady slopes of the Boquete region, the Geisha variety has become a symbol of excellence.
Panamanian coffees are refined, with intense floral aromas, elegant sweetness, and notes of honey, tropical fruits, and tea.
These are rare, delicate coffees with impressive clarity.
For MABÓ, Panama means finesse and art — the place where coffee becomes liquid poetry.
Nicaragua
Nicaragua is a country with a profound agricultural tradition and diverse terroir, shaped by mountains and volcanic soils.
The Matagalpa and Jinotega regions produce coffees with a balanced body, mild acidity, and notes of chocolate, almond, and yellow fruits.
These are warm and harmonious coffees that bring a sense of familiarity, yet with a subtle elegance.
For MABÓ, Nicaragua means warmth and balance, a coffee that brings you closer to the essential – simple taste, done well.
El Salvador
El Salvador is a discreet gem of Central America, with small farms and a patiently cultivated quality culture.
Varieties such as Bourbon, Pacas, and Pacamara grow here at high altitudes, offering coffees with a velvety body, natural sweetness, and notes of caramel, red apple, and cocoa.
It is an origin that combines tradition with refinement. For MABÓ, El Salvador means calm elegance and depth, a coffee that doesn't shout, but whispers in detail.
Ethiopia
Ethiopia is the birthplace of Arabica coffee — where it all began.
Here, native Heirloom varieties grow freely, and each region (Yirgacheffe, Sidamo, Guji, Limu) tells a different story.
Ethiopian coffees are floral, fruity, complex, with aromas of jasmine, tea, honey, and tropical fruits.
They are vibrant, expressive coffees, with bright clarity and a delicate texture.
For MABÓ, Ethiopia is the pure essence of coffee, a place where taste and history merge.
Peru
Peru is one of the most promising origins in South America, with an increasing focus on quality and sustainability.
Peruvian coffees often come from small farms at high altitudes, where microclimates give rise to balanced profiles.
In the cup, they offer a delicate body, clean acidity, and notes of chocolate, nuts, and red fruits.
These are gentle, yet surprisingly complex coffees.
For MABÓ, Peru means authenticity and balance — a coffee that speaks of people and respect for nature.
Guatemala
Guatemala is a land of contrasts — mountains, volcanoes, and microclimates that give its coffees a unique depth.
Regions like Antigua, Huehuetenango, and Cobán are synonymous with consistent quality.
Guatemalan coffees have a rich body, medium to low acidity, and notes of cocoa, caramel, and dried fruit.
They are well-rounded, balanced, and expressive coffees.
For MABÓ, Guatemala means harmony and depth — a coffee that connects the strength of the earth with the delicacy of taste.
Costa Rica
Costa Rica is the pioneer of specialty coffee in Central America.
Here, innovation goes hand in hand with respect for nature — from honey processes to farms experimenting with micro-lots and controlled fermentations.
Costa Rican coffees have exceptional clarity, citric acidity, and sugarcane sweetness, with impeccable balance.
These are coffees that express precision and refinement.
For MABÓ, Costa Rica is curiosity and perfectionism, a coffee that shows what happens when passion meets science
