About Coffee
The region from where a coffee is grown has a lot to do with how it tastes. The soil and climate of a specific area affects the growing conditions of the tree and the flavor of its coffee beans.
A coffee grown in Kenya will taste very different from a coffee grown in Costa Rica. That’s not to say better or worse, only different. One of the joys of gourmet coffees is tasting all of the different varieties, learning to identify and describe the nuances that distinguish them. We can indeed separate the varietals (unblended coffee from a single country, region, and crop) into geographic families displaying similar characteristics.
Latin America: Bright, brisk and clean, straightforward flavor
* Guatemala (Antigua)
* Costa Rica (high grown, LaMinita)
* Jamaica (Blue Mountain)
* Colombia
* Mexico
* Peru
* Brazil (Bourbon Santos)
* Puerto Rico (Yauco)
Africa: Distinctive sharp, vibrant flavor
* Yemen (Mocha Mattari)
* Kenya
* Ethiopia (Yrgacheffe)
* Tanzania
Indonesia and New Guinea: Full rich, heavy body
* Sumatra (Mandheling)
* Sulawesi or Celebes
* New Guinea
* Java
The following coffees have nothing in common geographically; they are simply different from all other families…
* Hawaii (Kona)
* India (Mysore)