According to legend, coffee was discovered in Ethiopia by a goat herder in the seventh century a.c. One day he saw his goats jump around with extraordinary energy, and curiously, he tried the same berries he had seen them chew. He too got a big energy boost. The coffee plant had been discovered. Over the next several hundred years, coffee was consumed as a stimulant and cultural drink throughout Africa and the Arabian Peninsula. Coffee arrived to Europe in the early seventeen century, and half a century later to America.

There are the two main species of coffee today, Arabica and Robusta. Arabica accounts for 75-80% of the world coffee production and is most valuable and higher priced than Robusta beans. It is grown in high altitude, usually at between 2,000 to 6,000 feet.

Since Arabica coffee is delicate, it requires more care and attention throughout cultivation. It is well grown in places where whether is mild—not too cold or too warm. Robusta is more tolerant to tropical heat and humidity, and is grown in lower altitude. It is more disease and parasite resistant, so it can be grown with lower cost. Robusta has higher caffeine content and has more distinctive taste, and is often used in cheaper blend coffee.

Coffee is grown between approximately 25-30 degrees north and south of the equator. Over 50 countries grow coffee. Brazil, Vietnam, Colombia, Indonesia, and Ethiopia are the largest producers. Hawaii is the only U.S. state that grows coffee.