Brazil:  Unquestionably the biggest coffee producing country in the world, Brazilian cups boast a clear, sweet, medium-bodied coffee with low acidity.  While the coffee tends to be pleasant, it lacks complexity that is desired in the third wave of coffee drinkers.  Some Brazilian beans do have a peanut quality and heavier body, and some have chocolate and spice tones that linger a bit in the mouth.

Colombia:  Working hard to maintain a high standard of excellence, Colombian farmers take great pride in a consistently mild cup of coffee with a well-balanced acidity.  Colombian Supremo is the highest grade, boasting a delicate, aromatic sweetness.  Excelso Grade may be softer and slightly more acidic.  Some claim that Colombian coffee is generally good, though ordinary and unimpressive.

Costa Rica:  Coffee is grown on small farms, harvested, and taken to processing facilities where wet-method processing takes place.  Costa Rican coffee is known for being perfectly balanced, with medium body and a sharp acidity, and the processing outcome is a consistently smooth and fragrant cup.

Ethiopia:  Coffees from the African country of Ethiopia make a bold statement.  They are full flavored, full-bodied, and exotic with a fruity, complex taste (from the Harrar region) and floral and citrus tones (from Yirgacheffe).  Ethiopia also has two very distinct processing procedures which create different flavor profiles.  Naturally processed coffees have a syrup palate-feel of sweet berry flavors while the washed coffees are lighter on the palate with jasmine or lemongrass notes.

Guatemala:  When you sip a cup of Guatemalan coffee you will enjoy a distinct, rich, medium-to-full bodied coffee with complex flavors of spice or chocolate on the tongue.  The coffees are fruity and nuanced with very good acidity.

Indonesia:  Growing and processing methods are not very sophisticated in Indonesia and so their coffee sometimes has an off-taste that can be a bit “swampy.”  When you find a good cup of Indonesian coffee, though, it will have a good leathery quality, great body, and some fresh cedar, foresty notes.  The flavors are often smoky and toasted, and some have a mushroom-like complexity with a long-lasting finish that is reminiscent of unsweetened cocoa.

Island Coffees:  Papua New Guinea and Hawaii are both renowned for their deliciously rich coffees with a medium body.  They both share a good acidity and a delicious aroma, though coffee from Papua New Guinea boasts a more complex cup with mellow fruit and spice notes.  Hawaiian coffee, especially beans from Kona, is always in high demand.  Kona coffee delivers a delectably rich and aromatic cup with medium to heavy body.  It is typically sweet, and fruity with hints of spice or nuts and roasted chocolate.  Its acidity is sweet and mild.

Kenya:  Well-known and well-liked in both the United States and across Europe, Kenyan coffee is sharp with a fruity acidity, full-bodied, and rich in fragrance.  Their coffees are typically complex and offer deep berry notes, with an almost tropical-tasting characteristic that make this a favorite among many coffee professionals.  Most Kenyan coffee is produced by small farmers who place an underscore quality from planting to processing.

Mexico:  Coffee from Mexico primarily comes from small coffee farms rather than large plantations.  A cup can offer a wonderful aroma and a depth of flavor, often with a pronounced sharpness.  They are typically smooth and rather delicate with a light snap.

Puerto Rico:  Quality Arabica varieties in Puerto Rico are produced to the highest standards.  You will find a balanced body and acidity paired with a fruity aroma.

Have you tried different coffees from various regions in the world?  Do you consider yourself to be among the third wave of coffee drinkers, drinking with the intent of detecting the nuances and complexities in flavor, body, and aroma?  What coffee tops the list of those you’ve had the pleasure of drinking?

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