Here is a brief description of the taste characteristics for the Three major coffee growing regions in the world. Coffee grows in other wonderful places such as Hawaii and Madagascar, but this overview is a good starting place to explore the world of coffee.
Regional Coffee Characteristics:
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Indonesian Coffees - This island region of the world, nestled between the Indian and Pacific Oceans and part of the Malaysian archipelago, produces coffee characterized by a heavy bodied, earthy, yet mellow smoothness. The lush volcanic soils of Sumatra, Java, Sulawesi, Timor and Papua New Guinea yield a variety of complex coffees worth taking time to explore. Many of our favorite dark roasts are Indonesian coffees, particularly our Sumatran - a perfect complement to any meal. |
Central & South American Coffees - From Mexico through the Isthmus of Panama to the Andean highlands of Peru, the tropical Americas offer a varied, excellent selection of coffee. Mild, medium bodied, even flavored and bright. Try our snappy Harvest Cafe' Blend for breakfast or the complex tasting Organic Peruvian "La Florida".
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African Coffees - We round out our world tour of major coffee growing regions with the African countries of Kenya, Zimbabwe, Tanzania and Burundi. The coffees from these countries have a medium density, highly aromatic quality, and a lively acidity which ranges from citrusy to berrylike.
This family of coffees is best known for their rich, thick body and earthy flavors. Most coffees from the Pacific are processed using the dry method of preparation. The dry or natural (air dried) method of processing adds to their natural heavy body and diminishes the acidic qualities found in coffees in the Americas.
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