See Guatemala.
Robusto
and Arabica beans are considered flat in
flavour.
See
Guatemala.
Arabian
mocha coffees, grown in Yemen, have a pungent,
full-bodied flavour and a complex aroma. This type
of coffee tastes good either straight or blended
(often with Java coffees). This type of coffee is
generally grown organically in remote areas, which
may account for its wonderful taste.
See
Dominican Republic.
See
Jamaica.
See Brazil.
Brail is
the world's largest producer of coffee beans. The
arabica beans from here are great for blending,
one most worth mentioning is the Brazilian Bourbon
Santos.
See
Uganda.
See
Tanzania.
Acidy
arabica beans are full bodied and high
quality.
This
half of the West African nation's crop composed of
very good quality arabica beans.
This
Indonesian island has Kalosi beans that are acidy
and really thick.
See
Kenya.
The Yunnan
Province grows coffee that is full, a little bit
acidic and has just a hint of sweetness.
You
guessed it-one of the world's favorites!
Colombia's arabica coffees, produced in vast
quantities, are full-bodied with a well-balanced
flavour. Colombian coffees, generally not as
acidic as many other coffees, have a full body and
sweet flavour.
Generally speaking , the best
Costa Rican coffees are grown in the Tres Rios
region of the country. Costa Rican coffees are
full-bodied with excellent acidity, and have a
hint of smokiness.
Produces
beans without much character or distinct flavour,
usually used for blending.
See
Venezuela.
A fragrant and acidy coffee.
Full-bodied beans coming from the Barahona area,
and beans from the Santo Domingo area are nice and
sweet.
See
Ethiopia.
The
beans lack in fragrance, but have a light sweet
flavour and mild acidity.
Coffee
beans from the region known as Djimmah, have an
unrefined and zesty flavour with a strong
aftertaste. Harrar, which may be known as
Ethiopian Mocca, makes coffee that is commonly
used as the primary coffee in blends.
Guatemala's
high altitude and rich volcanic soil are ideal for
producing quality coffee. Guatemalan coffees
generally have a relatively high degree of acidity
and often taste of chocolate. Guatemala is often
found as a blend in a great number of coffees
available in the United States. Coffees grown in
the high mountatins have a light smoked flavour
such as Amatitlan and Antigua beans.
These beans
are full of rich flavour and are slightly
sweet.
Hawaii,
best known for Kona coffee (which is grown on the
slopes of the Mauna Loa volcano), is home to
several growing regions and bean types including
Kauai, Maui Kaanapali, Moloka'i, and Oahu. Kauai
is the largest growing region in Hawaii and is
where the first coffee plantation in the state was
started in 1863.
See
Ethiopia.
Light
flavoured coffee with some acidity.
The Mysore
region makes a dark coffee with that is lightly
acidic. One of the fuller coffees is the Indian
Malabar.
The
Indonesian area known as Java has been producing
coffee for 300 years since the Dutch East India
Company brought seeds from Ceylon or the Indian
coast.
See
Zaire.
The most
well known coffee from Jamaica would have to be
the Blue Mountain coffee, loved for the great
aroma and flavour.
The best
Java coffee is grown on the far eastern end of the
island on five estates established by the Dutch
government. " Blue Java " coffees , processed by
the so-called "washed" method (wet), have a deep
blue-green colour.
Blue Java coffee has hints
of smoky bittersweet chocolate.
See
Celebes.
See
Hawaii.
Kenya
produces a top quality medium-bodied coffee that
is very popular in Europe. Kenyan coffees are
generally very mellow and often have a citrus
taste. Another delicious coffee from Kenya comes
from the Chagga tribe, they grow it on the slopes
of Mt. Kilimanjaro.
See
Kenya and Tanzania.
See
Zaire.
See
Hawaii.
See
India
See
Sumatra.
See Hawaii.
The really
great coffee of Mexico has great flavour and
delicious aromas.
See
Ethiopia.
See
Yemen.
See
Hawaii.
See
India.
New
Guinea coffee comes from Papua New Guinea, where
cultivation started in 1937 with seeds imported
from Jamaica's Blue Mountain region. It's grown in
the valleys of the western highlands in the area
around Mt. Hagen. The rich soil and good climate
combine to produce a mild and mellow coffee which
many consider one of the world's best. New Guinea
coffee is often used in blends.
See
Hawaii.
A very
distinct body and light flavour is what you find
in the small amount of coffee produced by
Panama.
Peru's top
coffees have just a hint of acidity and desirable
flavour.
A coffee
with dark colour, excellent flavour, and spicy
aroma.
See
Dominican Republic.
Sulawesi
coffees are grown and processed in the Torajaland
area near the town of Rantepao. Sulawesi coffees
have a full body and moderate acidity, with a hint
of a nutty flavour. Sulawesi coffees are rare and,
therefore, expensive; however, they are one of the
finest coffees in the world. Sulawesi coffees are
generally produced by small landholders. Most
Sulawesi coffees are produced using the dry
process.
Another
Indonesian gift of nature, Sumatran coffees are
processed by the dry method, as opposed to java
coffees that are produce by the washed method.
Ripe Sumatra beans are dried in the sun rather
than being soaked in water. Sumatra coffees are
full-bodied with a sweet and somewhat earthy
flavour.
Tanzania
beans are a complicated mix of body and acidity
with balanced flavours. The most notable being
those from Kilimanjaro and Plantation Bukoba.
See
Venezuela.
Categorised
with the best of Sumatra and Java, Timor has
coffee with delicious aroma and rich body.
Uganda has
many coffee types, the one most worth mentioning
is the arabica coffee named Bugisu.
Cucutas
and Tachiras are both regions that produce beans
that are full, and a bit acidy.
Known for
the arabica coffee named Mocha, the flavour brings
to mind the taste of delicious chocolate.
See
China.
This
country has two distinct arabica beans from the
Kivu and Ituri districts.
From
Zimbabwe you will taste a full coffee, that is not
as sharp as those from Kenya.
