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Ethiopia is the birthplace of coffee. This area grows coffees
known by the following names: Kenya, Tanzania, Zambia,
Malawi, Zimbabwe, Harrar, Sidamo, and Yemen. These coffees
tend to be acidic and medium bodied.
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The
other great region of the Western Hemisphere is Brazil.
These are full bodied naturally processed coffees which
are distinctively and immediately recognizable. The flavors
tend toward full and a tad grainy. Brazilian coffees are
commonly used in donut shops and restaurants throughout the
world.
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From Mexico to Colombia and Peru, these coffees tend toward
neutral and medium bodied, yet acidic. There are distinct
taste differences from climate to climate. Common names are
Mexico, Colombia, Guatemala, Antigua, El Salvador, Honduras,
Peru, and Costa Rica.
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The
Island coffees grown throughout the regions of the Pacific
and Indian Oceans have their own distinctive
characteristics. These coffees have a thunderous body and
range in texture from gravelly to extremely smooth. Acidity
is generally low. Names you may recognize are Java, Sumatra,
New Guinea, Kona, and Jamaica.
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