Introduction. The growing demand for coffee and the current market situation highlight the need to investigate the impact of bean origin on beverage quality.

Aim. This study aims to evaluate the physicochemical and sensory characteristics of Arabica Red Bourbon beans cultivated in different regions.

Samples. Green coffee beans from the 2023 harvest were collected in Rwanda (R, altitude 1500 m), Colombia (Col, 1850 m), the Democratic Republic of the Congo (Con, 1800 m), and El Salvador (S, 1500 m).

Methods. Roasting was performed in a Kaffelogic Nano 7 roaster using an identical profile. Bean color was analyzed using a Lightstells CM-100 Plus Roast Analyzer. TDS and extraction yield (EXT) were measured with a DiFluid R2 Extract. Moisture content was determined with an EM 120-HR moisture analyzer, and water activity was assessed with a Novasina LabMaster aw. Sensory evaluation was carried out using the cupping method.

Results. The color of roasted beans ranged from 61.4 to 62.5, while the color of ground coffee was between 72.5 and 75.4. The moisture content was highest in the Col and R samples (3.4%) and lowest in the Con sample (3.1%). The greatest moisture loss during roasting was observed in S and R (13.4%). The water activity of green beans ranged from 0.50 to 0.56 and decreased to 0.18–0.30 after roasting. The extraction yield varied between 20.03% and 21.21%, while the TDS values ranged from 1.23% to 1.30%. The least acidic sample was S (pH 5.04). An unusually high caffeine content was detected in the Colombian sample.

Conclusion. The conducted research confirmed that the geographical origin of Arabica Red Bourbon beans has a significant impact on their physicochemical and sensory attributes. Variations in moisture, acidity, and caffeine content were observed among the samples, despite a consistent roasting profile.