Hawaii Coffee Is The Only American-Grown Coffee | The Huffington Post Hawaii Coffee Is The Only American-Grown Coffee 09/29/2013 03:30 pm ET | Updated Oct 01, 2013 140 Getty Today is national coffee day, which is ironic since it's likely that your morning cup of joe wasn't even grown in America. The world's biggest coffee producers are located in the " Bean Belt " -- basically the tropics -- with Brazil ranked as the biggest coffee producing country in the world. Good coffee growing conditions require high altitudes, tropical climates, and rich soil, and there is only one state in the good ol' USA that fits the mold. Hawaii has been producing coffee since the mid-nineteenth century -- before it was even a state. The British warship H.M.S. Blonde brought coffee trees to the islands from Brazil in 1825. Although coffee is produced on all the Hawaiian islands, it is Kona coffee, which is grown on the Big Island, that is revered as the state's best.

Kona coffee is grown in the rich volcanic soil on the slopes of the active Mauna Loa volcano where frequent island showers keep the plants nourished and protected from intense sunlight. Kona coffee produces such a deliciously rich, aromatic cup of medium body that coffee buyers have pushed Kona prices up in recent years, making it one of most expensive coffees in the world . So, wake up and smell the American-made coffee: Coffee Grown in America Made In The USA | Americans Working Contact Coffee grown in America is a real thing and we can show you where to buy it. I don’t know what I would do with my morning coffee, which is even better when it is coffee grown in the USA. Couple that with a domestic made cup or mug and you have the perfect morning. Best I know American Coffee has only been successful in Hawaii. Please let us know if you come across a company that would qualify for a listing that you don’t see here. Our Most Recent Listing Growing coffee in United States? - Barista Exchange Growing coffee in United States? View Discussions Anyone here is growing coffee in the US?

Do you think it is possible that maybe somehow in the near decade or something, we would be able to grow lots and lots of Arabica coffee in the US (aside from Hawaii)??? About 6 months ago, I purchased 14 baby arabica coffee plants from gurney, and well 6 of them didnt make it : (... the remaining 8, they're growing...slowly...very slowly : )! Drop me a few lines if you got any tips on how I can continue taking good care of them!!! Maybe we could start a growing coffee group too...!!yay! Replies to This Discussion Permalink Reply by Alun Evans on February 8, 2010 at 5:41pm I think growing coffee in many parts of the continental US is not a problem. The issue is if you added the word "Commercially viable". Pretty average coffee is succesfully grown outside of the tight coffee belt that stretches north to south between the Tropics of Cancer and Capricorn. However the opperative word is most of this coffee can not come close to touching quality arabica grown within this belt.

If growing at home coffee really needs a number of climatic things to go right- temperatures between 17-21 celcius, right rainfall, correct sunlight etc. I think key is to make sure you give them good, roomy growing conditions. If they are in pots make sure they are big pots. The coffee root structure generally is wide with a single, long tap root. Also good, rich soils.... ▶ Reply Permalink Reply by Mitchell Schuur on February 8, 2010 at 8:37pm Hello, the arabica my company is growing, grows in the shades of trees. Also it's growing at a height of +1200mtrs, that's probably why your's isn't growing well. I don't know if you make coffee, but you can use the pucks as fertilizer, actually any kind of 'used' foods will do. Also don't give it too much water, just make sure the roots stay moist. ▶ Reply Permalink Reply by Jackie Billings on February 16, 2010 at 1:19pm I think that the answer to that is that you CAN grow coffee in the continental US, but probably not well.

The great thing about the tropics is that the number of daylight hours is relatively consistent -- I'm not sure how fewer hours of daylight affect coffee development. Also, coffee is relatively temperature sensitive -- once you hit an altitude that is optimal for acidity, you're probably in danger of frost many months out of the year. Frost and coffee do not mix. So I bet you could grow a low altitude coffee in the extreme south of the continental US with dubious success. We have a tree here at our roasting facility -- in Vermont. Indoors it grows, but not very well. Not a lot of foliage, not a lot of production... you get the picture. In fact right now, it being February, it looks pretty sad. This is despite being well cared for and at a consistent temperature of about 75 degrees. Permalink Reply by Shawn Steiman on February 27, 2010 at 4:26pm Aloha Everyone, Coffee, like any plant, has an ideal climatic range where it can flourish. Certainly, you can grow it but at what cost (greenhouses and the stabilizing of their climate costs money and energy)?

How many trees would you need to make it worth your while (under the best conditions, I've seen a single 'Typica' tree produce about 5 lbs of green in one season. That was very high though and the average value is likely going to be much lower in most cases). *Elevation is not the important factor with coffee- temperature is. Quality Arabica can be grown at any elevation (yes, it depends on how "quality" is defined, but definitely 85+ is achievable using SCAA standards) *Coffee is not a photosensitive plant in terms of growth or flower opening. Shade is not required for coffee production (though there are many places where one may want to use it). However, there is a correlation between light intensity and flower production. *Food and water can adequately be supplied whether it is grown in pots or the ground. Moreover, coffee can tolerate a wide range of soil types. If any of you have trees growing indoors that you think aren't growing well, contact me via email (steiman@coffeaconsulting.com). I'm happy to offer some ideas to make them healthier.

:-) ▶ Reply Permalink Reply by Zachary Zwibelman on June 29, 2010 at 9:50pm These are two websites I just found today. I don't know if either of them will help you. I quite literally just threw some beans into the ground today to see if I could pull anything from them. Hope they give you some help if you still need it. Permalink Reply by Joseph Robertson on June 29, 2010 at 9:56pm Makes for a fun novelty, but not much else. -- Ambassador for Specialty Coffee and palate reform. ▶ Reply Permalink Reply by Dick Stafford on January 27, 2013 at 7:18pm Yes indeed, commercial coffee growing in the United States (outside of Hawaii) does indeed take place. Yonah (sleeping bear) Coffee of Georgia grows arabica coffee seed imported from Honduras. We have been growing for several years in specially equiped green houses, but 7 months of the year the plants grow openly under mountain oak trees at 1,680 ft altitude. They are happy and now over 4 feet tall, see "The Grove" at .

Yes, just like grape vineyards that came to the North Georgia Mountains twenty years ago, coffee has arrived. PH, watering, humidity, temperature are very much like orchids, but with careful attention, we are making an industry of growing Gerogia Java. Richard & candelario ▶ Reply Permalink Reply by Amit Ahuja on March 2, 2016 at 4:58am Although I am not a coffee grower, but am desperately needing some basics as I am planning about some coffee export business from India. Anyone knows about exports here.... Where Coffee is Grown Powered by ListBot Where coffee is grown Today, coffee is enjoyed in every country in the world. In terms of trade, coffee is second only to oil in dollars traded. It is grown in more than 50 countries world wide with about 30 of those countries producing more than 5,000,000 tons of coffee each year. For many of these countries their economic success pivots on the success of their coffee crops. Brazil is by far the largest supplier of coffee today. Columbia is second with about 2/3rds of Brazil's production.

Americans consume more than 1/3rd of the total coffee grown in the world. The green coffee beans come in to our country through New York, New Orleans and San Francisco and from there are shipped to coffee roasters around the 'States. Hawaii is the only place in the USA where coffee is grown. All coffee is grown between the Tropic of Cancer and the Tropic of Capricorn. These names represent two imaginary "lines" that circle our globe approximately 23 degrees north and south of the equator. Here in the "middle of the world", the climate is warm and humid - necessary conditions for growing the sensitive coffee plant. Although there are more than 60 varieties of coffee that grow in the world, only two are commercially cultivated. These are Arabica and Robusta. Arabica coffee is a higher quality coffee. It is naturally lower in caffeine than Robusta and grows at elevations of 3000 to 6000 feet and above, where frost is rare. The Arabica tree is not as hardy as the Robusta, and a single Arabica tree typically yields only 1 - 1 ï¿½ pounds of green coffee beans per season.

Gourmet coffee companies purchase the highest grades of Arabica beans. Robusta coffee plants are more resistant to disease and drought than the Arabica and are grown from sea level up to 2000 feet. Robusta trees yield twice as many beans per tree per season, but produce a coffee that is of lower quality. Most Robusta beans are blended with Arabica coffees and used by large commercial coffee companies for canned and instant coffees. State Food Rankings: 50 American States Ranked by Food/Drink - Thrillist Thrillist Log in or Sign Up to start saving places View your Get Thrillist in Your Inbox Discover the very best food, drink and fun in your city. Eat up! I confirm I am at least 21 years old Follow Thrillist Workouts That Are So Last Year, and What to Do Instead During America Week, a parlor game emerged among our editors, in which we discussed what state we'd want to eat and drink in for the rest of our lives if we couldn’t move anywhere else.

And, in order to prove each other wrong, we began to research, then really research, and then began to get deep into some weird food forums, and, at the end of it all, we realized we needed to do the most research possible and turn this into a story. So here is what we did: we ranked states by the food/drink available in that state, focusing on four key questions: 1) What did they produce (beef, oranges, ugh, sorghum?), 2) What iconic items were they known for (Key lime pie? onion burgers?), 3) What is their beer/wine/spirits production like ( great breweries /wineries?), and finally 4) What is the food/drink scene like in their cities? Weighing all those factors, here is our by-no-means-scientific ranking. If you disagree and want to tell us how stupid our faces are, well, that’s what Internet commenting forums are all about: 50. South Dakota When you Google "South Dakota and food," an image of a hungry child crying comes up, and then the computer goes black. 49. North Dakota This could have been at 50. We flipped a coin.

48. Utah You pride yourself on your secret “fry sauce,” which is just the same ketchup and mayo hybrid one finds at burger joints EVERYWHERE. But at least you have really arcane liquor laws ! 47. Iowa Your most iconic food is meat that a person was too lazy to pack together. Related Jennifer Bui/Thrillist 46. Delaware Putting aside the false rumors that you actually have BLUE HENS, Dogfish Head is the only thing keeping you out of the Dakota zone. Does moonshine count as food? No? Oh. Your football team is named after corn preparation. So that’s something? 42. New Hampshire Everyone is too busy planning out which NASCAR T-shirt they’re going to wear to vote in the primaries two years from now to cook... all those apples lying around rotting in their yards next to all those old Paul Tsongas campaign signs. 41. Indiana Hoosiers pride themselves on a shrimp cocktail at this one steakhouse that has, like, really spicy cocktail sauce! Try the famous pork tenderloin sandwiches ! Are you asleep yet? When you wake up, someone probably will have taken you to a [INSERT LITERALLY ANY FAST-FOOD CHAIN].

Jennifer Bui/Thrillist 40. Montana It has some sneakily good breweries and unfettered access to freshly ground bison meat. But still… Montana. A rich man’s Wyoming, one might say. 39. Idaho Have you ever bitten into a potato fresh out of the ground? Us neither, but it’s probably better or something? 38. Alaska When you’re not eating wolves that Sarah Palin shot out of a helicopter, we will admit that your fresh salmon and crab legs are not without their charms. 37. Arkansas If someone in South Dakota moved here, they would be in foodie heaven. But Arkansas lacks the dominant iconic Southern foods of literally all their neighbors to the South. They do have pretty good cheese dip and possum pie, though. 36. Kansas It suffers from the fact that the bulk of its namesake city lies across the border in Missouri, though it does fully own the culinary hotbed that is... Wichita. Hey, at least confusingly named Oklahoma Joe's is now Joe's Kansas City Bar-B-Que. 35. Rhode Island You’ve got frozen lemonade, grilled pizzas, serviceable Italian food, and Narragansett .

Which would be fine, if you didn’t also have the worst of all styles of clam chowder. 34. Arizona Allegedly inventing the chimichanga and deciding to deep-fry a burrito definitely counts for something. Phoenix has AT LEAST one solid restaurant amidst all the chains ( Pizzeria Bianco! ). If you happen to be a minority, drop Arizona 13 spots. Jennifer Bui/Thrillist 33. New Mexico We don’t blame you for putting that green chile all over everything: it’s quite tasty, but that’s only going to take you so far, friends. 32. Virginia Virginia is for lovers, country ham aficionados, and wishing that BBQ you’re eating had come from North Carolina. 31. Connecticut If you didn’t have one incredible pizza town , a corridor of somewhat adorable steamed cheeseburger joints, and pretty good Jamaican food in Hartford, you -- like Darien-native Topher Grace -- would be, AT BEST, in the middle 30s. 30.

Nevada On the one hand, you have Las Vegas , in which every single food and drink that Bacchus could ever imagine is available, thanks to its status as Famous Chef Heaven, a place where well-known chefs inevitably go once their aversion to selling out has died. On the other hand, like the chefs themselves, all that food/booze is flown in from Not-Nevada. Sorry, Carrot Top. 29. Oklahoma You can spend a lot of time on food sites reading about people debating Oklahoma’s signature dish. Is it the onion burger? BBQ? Fried catfish? Or what? And just the fact that people aren’t quite sure (look, it is the damn onion burger, okay?!), is enough to keep OK from moving anywhere farther down the road. Also, don’t you think it’s saying something that Oklahoma Joe’s isn’t actually in Oklahoma ? 28. Ohio Birthplace of Wendy’s and corporate home of White Castle ! Now that’s a double threat. Other than that, you’ve got a rather questionable style of chili and several restaurants from Iron Chef Michael Symon (also host of ABC’s The Chew!).

Also noteworthy: Cleveland has some serious beer game, and the state turns out some impressive ice cream from the likes of Jeni’s and Graeter’s. 27. Vermont If the goal of life was to eat cheddar cheese and maple syrup while drinking delicious craft beers that kind of taste like apricots, Vermont would be number one. But since the goal of life is actually to acquire a reality television show and then your own line of stylish, yet practical dish towels, Vermont is only 27. 26. New Jersey Despite all the negative PR brought on by its citizenry, New Jersey is actually something of a poor man’s New York, particularly when it comes to Italian food. Which trumps being a poor man’s Wyoming. Jennifer Bui/Thrillist 25. South Carolina Their mustard-based BBQ sauce is either the best or worst thing to ever happen to BBQ, depending on how you feel about mustard. Charleston has gotten so much love as an underrated dining city in recent years that it might’ve gotten a touch overhyped, but there’s no doubt there are some serious culinary chops to be found there. Also, there’s nothing wrong with a good Lowcountry boil, unless you have a shellfish allergy.

24. Florida Florida jokes are so easy. It’s like, “BLAH BLAH BLAH EVERYONE IS CRAZY OR OLD; SUBPRIME MORTGAGES, ELIAN GONZALEZ.” But the thing is, the Sunshine State has some moves. For one, they get a lot of that sunshine, and so they grow those famous Florida oranges and those famous key limes, and less famously, starfruit, which are in season nearly year-round. On top of that, Miami’s whole Cuban influence means delicious sandwiches , arroz con pollo, and the like. And -- when you get away from South Beach -- they’re starting to do good things on the cocktail front . But yeah, it’s still Florida, though, so that had to factor in. 23. Minnesota Surly’s was at the forefront of a damn fine brewing scene, but really this ranking is about the glorious innovation that is the Juicy Lucy . Any chump can melt cheese ON a burger, but it takes vision to put it INSIDE the burger. For such achievements you get a pass on that suspect-looking hot dish stuff. 22. Wisconsin Cheese! ALL the cheese. Fry it and dip it in ranch dressing!

Do they have vegetables in Wisconsin beyond bratwurst-bound grilled onions? Who cares?! Wash it all down with one of the beers that made Milwaukee famous, or better yet, some New Glarus . 21. Pennsylvania Even if they throw batteries at EVERYONE, you can’t argue with the fact that Philadelphia is a veritable food/drink powerhouse, what with cheesesteaks , roast pork, Philadelphia Distilling, and the seeming thousands of quality restaurants. And don’t sleep on Pittsburgh either! We love Bar Marco , and AMERICA LOVES FRIES IN SANDWICHES! Penn breweries like Victory, Troegs, and Stoudt's also play a factor, but, look, not everyone has what it takes to be in the top 20. related Jennifer Bui/Thrillist 20. Michigan It's weirdly the original home of the coney hot dog , which always confuses the hell out of everyone else. Also, if you’re up above the Mitten, try their pasties (the meat pies, not the stripper nipple covers). Detroit-style pizza actually manages to be quite distinct and delectable while living in the shadow of another Midwestern style.

Additional points (well, this isn’t really point-based, so… “points”) for its farmer’s market cred (Michigan cherries, morel mushrooms, and the like) and for being on the short list of the best beer states in the country on the strength of outfits like Bell’s, Founders, and Kuhnhenn. 19. Mississippi Thanks to its geographic neighbors, the Magnolia State reps a staggeringly good slew of deep-fried Southern and soul-food gems, like catfish and pork chops, plus the étouffée, po' boys, and jambalaya of the state to the South. But Mississippi is also famous for its bountiful pecan trees, caramel cakes, and Gulf crabs and shrimp. They also have award-winning barbecue , and even an astonishingly active and interesting hot tamale trade in the Delta, due to the blending of African American and Mexican immigrant cultures. And you can enjoy all that with local booze, since recent legal change means a rise in breweries (the OG Lazy Magnolia, but also Crooked Letter, Southern Prohibition, and others). 18. Maryland Crab cakes and football, right?

That’s a quote from a hit movie called Wedding Crashers, and it is hilarious if you understand the context. But seriously, aside from blue crabs, and a great seasoning for said crabs , Silver Queen corn, and maybe Smith Island cake, Maryland is a little light on the power corridor of native foods. And while Baltimore is actually underrated when it comes to dining, we hate to break it to you, but Natty Boh is brewed in North Carolina now. DON’T KILL THE MESSENGER. 17. Colorado It’s tough to pin down the “thing” that really defines Colorado food-wise -- it’s kind of a mish-mash of Western influences that’ve migrated from elsewhere ( they’re big on green chile ) with a heavy dose of meats like buffalo and Colorado lamb, but Denver and Boulder are both solid culinary hubs, and the state’s enlightened drug policies only stand to help your enjoyment of whatever you’re eating. But, really, a hefty part of this ranking is a nod to Colorado’s role as one of the most pioneering craft beer states , a spirit that endures today as they turn out beer made with Rocky Mountain Oysters . They still make lots of good non-testicular beer too. 16.

Hawaii You are beautiful, you grow tropical fruits, and everyone from your unsullied lands swears by your malasadas , macadamia nuts, and Kona coffee. Maui Brewing has extremely solid beers, and Peter Merriman’s restaurants would be a big deal in any state. But you also swear by Spam Musubi, and I’m sorry, I’ve tried to like it, and I can’t. You grew there, I flew there, though. 15. Georgia Homebase of Coca-Cola , Waffle House , AND Chick-fil-A , earning it the nickname “The Blockage in America’s Artery.” But it’s not just about mass-produced unhealthiness… what with all the pecan pie , peach cobbler, and those dramatically underproduced Holeman & Finch burgers … okay how does anyone in this state live past 35? Jennifer Bui/Thrillist 14. Alabama Doesn’t quite get its due as a great BBQ state, despite a singular innovation ( white sauce , a la Big Bob Gibson’s , on chicken or pulled pork) and other standout joints like Dreamland in Tuscaloosa.

Throw in a side of all the other fried, smothered, sweetened goodness that permeates the South, and you’re in surprisingly good culinary hands. 13. Massachusetts Mass has a lot going for it. Yeah, sure there’s chowder , Boston cream pie, and all that Cape and Island seafood , plus breweries like Sam Adams , Cisco, Harpoon , Clown Shoes, and the like. But there’s also the GREATEST BURGER PLACE IN THE WORLD (the original West Springfield White Hut) , every one of Barbara Lynch’s restaurants, and a general distaste for the fake, gross, official signature dish, baked beans, which we respect. 12. Missouri Both Kansas City and St. Louis boast some damn fine BBQ joints . Also, burnt ends are a damn delicacy despite not SOUNDING all that appetizing. Brewers like Boulevard and Perennial have put Missouri on the craft beer map, and the frozen custard in St. Louis makes up for the otherwise unforgivable sin that is Provel cheese . 11. North Carolina Asheville is cool . It has more breweries per capita than any city in the US. Plus your barbecue -- be it Lexington or Eastern-style -- is all equally delicious.

Krispy Kreme was founded in Winston-Salem. So was -- weirdly enough -- Texas Pete’s . And Cheerwine is a thing you wish you invented. Just imagine if you could eat tobacco! 10. Maine The Pine Tree State is a bit of a sleeping giant in the food world, and not simply because it is actually so big that you can be hundreds of miles North of Montreal, and still in Maine. Their dominance in the lobster game is legendary, as are the tiny lobster shacks covering a wide swath of Southern Maine, but seafood, in general, is often incredible. Their blueberries are tiny, sweet, and equally glorious; their beer game -- led by Allagash, Shipyard, Rising Tide, and Maine Beer Company -- is strong; and everyone in the New England area seems to have simultaneously started carrying Downeast Cider, which started in Waterville. And on top of all that, they have Portland, a small city that’s quickly becoming known as a food/drink destination, thanks to spots like Fore Street, Eventide Oyster, and Duckfat. 9.

Kentucky The whole “all bourbon has to be made in Kentucky ” thing is technically a myth, but from a practical standpoint it’s a fact and is certainly true of all the really great bourbon. This also means the folks in Kentucky are quite good at making delicious things with bourbon, like bourbon balls, mint juleps , and Kentucky Derby Pie (like if a pecan pie had a three-way with a chocolate chip cookie and a bottle of Maker’s Mark). But what are you going to do, just spend the rest of your days swilling whiskey and eating dessert? That actually sounds fantastic, but in the interest of diversity Louisville actually has a seriously on-the-rise restaurant and bar scene, and the Southern fried deliciousness there goes well beyond the handiwork of a certain Colonel. 8. Tennessee Tennessee whiskey . Memphis BBQ . Nashville Hot Chicken . You could write more about the amazing food/drink scenes in those cities, or the square delights that are Krystal burgers , but those seven words said it all. 7. Washington Do you like apples? They were probably grown in Washington. For real though, this state’s a produce powerhouse and farmer’s market wet dream come to life. That sounded gross. You get the idea, though.

They also use their natural advantages in the beer and wine departments (they grow, like, 80% of the country’s hops -- thank them!). Their oysters are delicious , even if they won’t actually get you laid. Oh, and you might think you’re familiar with their coffee, but go there, and you’ll invariably be introduced to something new and better. Jennifer Bui/Thrillist 6. Oregon If you could take the hipster, foodie-centric part of your neighborhood, and stretch it into AN ENTIRE STATE, you’d end up with Oregon. Not only do they have famously fertile wine country in Willamette Valley, but Oregon was one of the leading founders in the craft beer movement, the food truck movement, basically all movements ever. Artisanal donuts ? Third wave coffee ?!? Really delicious chicken wings covered in fish sauce? It’s all right here. 5. Illinois Chicago is a world-class dining city, nailing everything from the heights of haute cuisine (Alinea regularly ranks as one of, if not the best, restaurants in North America) to the humbler, everyman fatness that comes from their triple (bypass) threat of deep-dish , Chicago dogs , and Italian beef .

The level of Mexican cookery is also seriously underrated (and goes well-beyond Rick Bayless). To say that the rest of the state isn’t bringing QUITE as much to the metaphorical and literal table is an understatement, but it can lay claim to the horseshoe , a glorious open-faced sandwich of thick toast that's topped with the protein of your choice (hamburger patties, classically) and piled high with fries and an irresponsible amount of cheese sauce. 4. Louisiana Look, there’s been so much waxing poetic about the cuisine of New Orleans over the years (both from within and from outsiders) that it gets to feel repetitive. You know all the buzzwords: Cajun and Creole, gumbo and jambalaya , po’ boys and crawfish étouffée, and so forth. It doesn’t change the fact that it’s all unspeakably delicious, which is why lesser versions of it constantly show up on menus around the country. Also, New Orleans may well be America’s finest drinking city , and we don’t just mean the shenanigans on Bourbon Street .

Do yourself a favor next time you’re there and class it up for a few damn minutes while you enjoy a Ramos Gin Fizz at the Sazerac Bar. 3. New York Even though the Big Apple only has mostly normal sized apples, it also has just a FEW other things going for it, from the advantages that come from being a major immigration hub for generations ( the pizza’s just the tastily foldable tip of the iceberg) to the delicious results that come from waves of chefs flocking there to try and make it among the scores of Michelin-starred elites already doing their thing. New York’s also contributed quite handsomely to what you do in bars, from cutting edge cocktail innovations to so many beers (Ommegang, Brooklyn, Southern Tier) to, oh yeah, BUFFALO WINGS . Fresh Long Island seafood is spectacular . The bagels that NY expats won’t stop talking about really are that good. Say what you will about New Yorkers, although you’ll probably have a tough time since your mouth is full of their delicious food. 2. Texas Everything is bigger in Texas. I know that because of T-shirts, but also because it’s true.

Whereas most states have one style of BBQ -- maybe two -- Texas has four: East, Central, South, and West (Sorry, North). And these styles, particularly Central Texas, happen to be amongst our favorite barbecue in the whole world. There’s a reason that line is so long at Franklin , y’all. Texans invented their own style of cuisine ( Tex-Mex ), their own style of chili (no beans!) , and the ballpark nachos (in 1973 at Arlington Stadium). There are famous cattle ranches like King in South Texas, which is bigger than all of Rhode Island. There are the big beer producers -- the Lone Stars and the Shiners -- but there are also the small ones, like Jester King and 512. There is Whataburger . Aside from all that, you could make a damn compelling case that four cities ( Austin , Houston , San Antonio, and, okay, maybe (!), Dallas/Fort Worth ) are all destination-worthy when it comes to eating, with Houston and San Antonio only recently being given the props they deserve.

Say what you want about the prolific talents of NYC, but once you get outside the boroughs, no one is exactly lining up to heap praise on the food/drink in Albany and beyond. 1. California We didn’t want it to be California, friends. We wanted it to be some kind of off-the-radar spot like South Dakota or Texas, but we didn’t map the geography of this nation to favor the Golden State; God, or some kind of mapographer did. Let’s start first with some numbers. California has 80,000 farms; it produces HALF OF ALL US-GROWN FRUITS, NUTS, AND VEGETABLES. Half, friends. 50%. And you know about the wine, right? 800 miles of coastland with fog, wind, and rain to keep vines interesting, and all of that warm inland and hills to produce more of it than any other state. And who gives a sh*t if Paul Giamatti doesn’t drink Merlot? California makes 100 different varietals of wine. Have you ever heard of a Mourvedre?!? I have not, but those grape-stomping bastards make it.

And we haven’t even gotten to the cities. San Diego and its fish tacos and craft beers ; LA with its innovative food truck culture (Kogi BBQ) and restaurants ( Animal , Trois Mec , Baco Mercat); San Francisco with its Mission burritos and a food/drink culture second only to maybe NY in the entire country. But you know what puts it all over the top? The fact that you could take away those places, and it’d still have enough good food cities to be in the top 10. Oakland/Berkeley with its “anything SF can do, I can do cheaper and potentially better” vibe. San Jose and its cultish ramen from Santouka and Halu. Sacramento and those delicious burgers at the Squeeze Inn with that cheese skirt. Trust me, friends, it’s California on a knockout, and it ain’t even that close. Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun. Kevin Alexander is Thrillist’s food/drink executive editor, and hopes to one day be allowed back into the Dakota region. Follow his attempts to acquire a dish towel line @KAlexander03 .

Matt Lynch is a Thrillist senior editor who hopes Puerto Rico one day becomes a state and turns these rankings UPSIDE DOWN. You can follow the vitriol he's about to receive from Indiana at @MLynchChi . National Coffee Association USA > About Coffee > Coffee Around the World These key variables, combined with the way the cherries are processed after being picked , contribute to the distinctions between coffees from countries, growing regions and plantations worldwide. The combination of factors is so complex, that even from a single plantation one finds variation in quality and taste. Coffee is grown in more than 50 countries around the world, including: North America & The Caribbean United States - Hawaii Though coffee farms are found throughout the Hawaiian islands, it is Kona coffee, from the large island of Hawaii, that is best known and always in high demand. Here, nature provides just the right environment for the coffee trees on the slopes of the active Mauna Loa volcano. Young trees are planted in black, volcanic soil so new that it often seems the farmers are growing seedlings in rock. Afternoon shade from tropical clouds forms a natural canopy over the trees to protect them from intense sun, and frequent island showers give the plants just right amount of rain.

Kona coffee is carefully processed to create a deliciously rich, aromatic cup of medium body. Mexico Small Mexican coffee farms are more common than large plantations, but with over 100,000 coffee farmers, Mexico ranks as one of the largest coffee producing countries in the world. Most farms are in the southern states of Veracruz, Oaxaca and Chiapas. A cup of Mexican coffee generally offers a wonderful aroma and depth of flavor, often with a pronounced sharpness. It is an excellent bean for dark roasts and is often used in blends. A Mexican coffee designated Altura means that it was grown at high altitudes. Puerto Rico Coffee was brought to Puerto Rico from Martinique in 1736, and by the late 19th century, the island was the sixth leading exporter of coffee in the world. However, major hurricanes and competition from other coffee producing countries forced the island to seek other means for economic survival. Today, the coffee industry is being revived with carefully cultivated coffee from quality Arabica varieties that are produced to the highest standards. There are two major growing regions on the Caribbean island: Grand Lares in the south central region, and Yauco Selecto in the southwest.

Both regions are noted for their beans’ balanced body and acidity, as well as a fruity aroma. Central America Guatemala While perhaps not as well-known as some of its Central and South American neighbors, Guatemala's coffee has a distinctive taste quality favored by many for its rich flavor. There are three main growing regions — Antigua, Coban and Huehuetanango — each with a breathtakingly rugged landscape and rich volcanic soil. Microclimates strongly influence the quality and flavor of the “strictly hard beans” (grown at altitudes 4500 feet/1370 meters or higher). This medium-to-full bodied coffee has a depth and complexity of taste that is almost spicy or chocolatey. Costa Rica Costa Rica produces only wet-processed Arabicas. With its medium body and sharp acidity, it’s often described as having perfect balance. Costa Rican coffee is grown on predominantly small farms, or fincas. After harvest, the cherries are immediately taken to state-of-the-art processing facilities, known as beneficios, where wet method processing begins. The careful attention to quality processing and conscientious growing methods have built Costa Rica’s reputation for fine coffee.

South America Colombia Colombia is probably the world's best-known coffee producer and ranks second worldwide in yearly production. A high standard of excellence is maintained with great pride and careful growing on thousands of small family farms across the country. Such care and attention results in consistently good, mild coffees, with a well-balanced acidity. The rugged Colombian landscape provides the perfect natural environment for growing, but the terrain makes it difficult to transport the harvested coffee beans to production and shipment centers. Even today, this is often done by mule or Jeep. Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade is softer and slightly more acidic. Brazil Brazil is the biggest coffee producing country in the world, with seemingly endless expanses available for its production. Coffee plantations in Brazil often cover immense areas of land, needing hundreds of people to manage and operate them to produce huge quantities of coffee. Both Arabica and Robusta are grown, and the climate, soil quality and altitude determine which variety will grow best in which region. A fine cup of Brazilian is clear, sweet, medium-bodied, and low-acid.

East Africa Ethiopia Coffee legend tells of the discovery of the first coffee trees in Ethiopia -- it’s not hard to believe that coffee originated where wild coffee tree forests are still the primary harvesting source. Generally wet processed , coffee from Ethiopia comes from one of three main growing regions — Sidamo, Harrar, Kaffa — and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement: full flavored, a bit down-to-earth and full bodied. Kenya Kenyan coffee is well-known and well-liked, both in the United States and Europe. The beans produce a sharp, fruity acidity, combined with full body and rich fragrance. Coffee is grown on the foothills of Mount Kenya, often by small farmers. Kenyan producers place an emphasis on quality and as a result, processing and drying procedures are carefully controlled and monitored. Kenya has its own unique grading system. Kenyan AA is the largest bean in a 10-size grading system, and AA+ means that it was estate grown. West Africa Ivory Coast The Ivory Coast is one of the world's largest producers of Robusta coffee, which is strongly aromatic with a light body and acidity.

This variety is ideally suited for a darker roast, so they’re often used in espresso blends. The Arabian Peninsula Yemen In the country where coffee was first commercially cultivated, coffee is still grown in the age-old, century-proven manner. Within the small, terraced gardens of family farms, you can almost always find a few coffee trees. Since water is scarce in this arid land, coffee beans grown here tend to be smaller, and more irregular in size and shape. Lack of water also means that the coffee cherries will be dry processed after harvest. The result is that Yemeni coffee has a distinctive taste that is deep, rich and like no other. In ancient times, when coffee was shipped from the famous Yemeni port of Mocha to destinations all over the world, the word Mocha became synonymous with Arabian coffee. The Dutch combined Arabian coffee with coffee grown on the island of Java to make the first coffee blend -- and one that is still well-known today -- Mocha Java. Asia Indonesia Indonesia, one of the world's largest countries, is composed of thousands of islands. Several of the larger islands — Sumatra, Java, and Sulawesi — are known throughout the world for fine quality coffee.

The coffee plant was introduced to Indonesia by Dutch colonists in the 17th century, and the country soon led the world's production. Today, small coffee farms of 1-2 acres predominate and most of it’s dry processed . Indonesian coffees are noted for a pronounced rich, full body and mild acidity. Indonesia is also known for its fine aged coffees, which were held over a period of time by farmers who wanted to sell them at higher prices. Warehousing gently ages the coffee in Indonesia's warm, damp climate and results in a coffee prized for even deeper body and less acidity. This process cannot be matched — even with today’s technology. Vietnam Coffee originally came to Vietnam in the mid-nineteenth century when French missionaries brought Arabica trees from the island of Bourbon and planted them around Tonkin. More recently, coffee has been re-introduced and the coffee industry is growing so rapidly that Vietnam is rapidly becoming one of the world's largest producers. Today, small plantations, located in the southern half of the country, produce mostly Robusta coffee. With light acidity and mild body with good balance, Vietnamese coffee is frequently used for blending. Other coffee-producing nations include:

Question: What is the only U.S. state to produce coffee?
Answer: Hawaii