When coffee reached North America during the colonial period, it was initially not as champion as it had been in Europe. During the Revolutionary War, however, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was partly due to the reduced availability of tea from British merchants. After the Hostilities of 1812, during which Britain temporarily cut off access to tea imports, the Americans' taste for coffee grew, and great demand during the American Civil Attempt together with advances in brewing technology secured the district of coffee as Keurig Brewer an everyday commodity in the United States.

Most arabica coffee beans originate from either Latin America, eastern Africa, Arabia, or Asia. Robusta coffee beans are grown in western and central Africa, throughout southeast Asia, and to some extent in Brazil. Beans from antithetic underdeveloped countries or regions usually have idiosyncratic characteristics such as flavor, aroma, body, and acidity. These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing. Varietals are generally common by the region in which they are grown, such as Colombian, Java, or Kona.