Coffees From Around The World

The coffee tree of the species Arabica was discovered growing wild
in present day Ethiopia. From this humble beginning, the cultivation
of this tree has spread throughout Africa, Central America, South
America, India, and Indonesia in a band around the world, surrounding
the equator.

Today more than 75 countries produce Arabica coffee. Sun, rain, soil,
and cultivation techniques all have an influence on the final characteristics
of coffee from these varied lands. Of equal or greater importance are the
harvesting and processing methods used in each country to transform the
red or yellow fruits into the green beans that are imported into North America
for roasting.

Within each country, there exists many different micro climates, and coffee
qualities. So, when we talk about the taste characteristics of a particular
coffee, it does not, for example, suffice to describe it as Costa Rican
coffee. It must be further defined in terms such as Strictly Hard Bean
Costa Rican from the Tarrazu region.

When adding up the possible combinations, there exists hundreds, if not
thousands, of different coffees available to a coffee roaster. To know
each of their taste characteristics individually is impossible. The
simplest way to begin a quest of understanding the cup qualities of
coffee is to understand the broad regional characteristics of coffee,
then begin to delve into the individual countries within the region.
Hence the following primer into the three broad coffee producing
regions of the world.

Africa and Arabia

The coffees of Africa and Arabia are noted generally for the clean
acidity and fruity wine-like notes. Generally they are somewhat lighter
in body than coffees from other regions. The best Kenyan coffees
display a blackberry quality, while the dry processed coffees of Ethiopia
display a wild exotic fruity character. The Yirgacheffe coffee from
Ethiopia has a citrusy light character unlike any other coffee in the world.

Indonesia

The coffees of Indonesia tend to display powerful body (heaviness) in
the cup and are somewhat softer in acidity. Sumatran coffees are
characterized by a hint of sweetness and, at their best, a clean cup.
The washed coffees from Java are clean and smooth with a velvety,
milky quality. Papua New Guinea produces what may be the most
underrated coffees in the world; they are sweet, full bodied, and display
excellent balance in the cup.

Central and South America

Central and South American coffees are known for their balance of acidity
and body. The ideal weather conditions and coffee processing systems in
Costa Rica provide an ideal environment for clean, consistent coffee noted
for its excellent acidity and balance. Of particular note are the Costa Rican
coffees from the Dota region that have a powerful fruity character.

Guatemalan coffees from Antigua illustrate a razor fine acidity combined
with a slightly smoky character. From the Narino region of Colombia come
beautifully balanced coffees with a milk chocolate character. Brazil, the
world's largest coffee producer, is known for cultivating great quantities of
average coffees, but also yields some of the world's best estate coffees,
exhibiting excellent aromatics and sweetness.

The broad descriptions above are valuable tools to help people identify
flavor characteristics that differ from region to region and country to
country. Once these basic taste personalities become familiar, the more
subtle differences that exist within each growing country or province
can be explored. At this level, focus can be more easily placed on taste
characteristics that differ because of the cultivation, harvesting and processing
methods used for a singular coffee.


Distant Lands Coffee Roaster
11754 State Highway 64 West
Tyler, Texas 75704-9493

(800) 346-5459 Toll Free
(903) 592-9771 Voice
(903) 593-2699 Fax
(888) 262-JAVA Mail Order Line

Copyright - Distant Lands Coffee, Inc. 2003 - All Rights Reserved