World Coffee Origins: Altitude, Flavor Profile, and Production Data Across 20 Growing Regions

This dataset documents the key agronomic and sensory characteristics of coffee from 20 major producing regions spanning four continents. Each record captures the country, primary growing region, sub-region, cultivation altitude range (meters above sea level), dominant species and processing method, harvest calendar, cupping flavor descriptors, sensory attribute ratings (acidity, body, sweetness), annual production volumes, export percentages, specialty-grade ratios, and average cupping scores on the SCA 100-point scale. The relationship between altitude and coffee quality is one of the most studied variables in specialty coffee science. Higher-altitude cultivation generally correlates with denser beans, more complex acidity, and higher cupping scores due to slower cherry maturation and greater diurnal temperature variation. This dataset provides empirical data to explore these relationships across diverse terroir contexts, from the 2,500 masl farms of Yemen's Haraz mountains to the 200 masl plantations of Hawaii's Kona coast. Processing method variation is also captured, including washed, natural, honey, wet-hulled (Sumatra's distinctive giling basah), and monsooned (India's unique aging process). These post-harvest techniques significantly influence cup character independent of altitude and variety. The dataset is particularly valuable for supply chain researchers studying the economics of specialty coffee premiums, sensory scientists investigating terroir effects on flavor development, and educators seeking structured reference data for coffee origin curricula. Production figures are derived from ICO and USDA FAS reports; cupping scores represent aggregate specialty buyer assessments. Compiled by CoffeeTrove, a comprehensive platform for coffee origin data, cafe discovery, and brewing education.