FAVORITE SPECIALTY COFFEES | ||
|---|---|---|
| COFFEE | COUNTRY | CHARACTERISTICS |
| BOURBON SANTOS | Brazil-Most of the country's wide range of coffees are used in blends. One of the largest producers of coffee in the world. |
The best individual variety is Bourbon Santos. It has a sweet clear neutral distinctive flavor. |
| COSTA RICA | Costa Rica located in the Pacific slopes of Central America. | This coffee has a fine mild flavor and sharp acidity. This coffee blends well. |
| COLOMBIAN | Columbia-This is regarded as South America's finest blend. | Full bodied, slightly winey, fully flavored |
| HARRAR | Ethiopia |
The finest grown in this country. It has a rich winey taste, high acidity and piquant aroma. |
| GUATEMALAN ANTIGUA | Guatemala-Beans produced in this country are acidic and rich. | Spicy, acidic, smokey flavor, and very aromatic. High grown Cobans and Antiguans have full flavor and spicy taste. |
| JAMAICAN BLUE MOUNTAIN | Jamaica-This is known to be the most famous coffee in the world due to flavor of the beans. |
Light body, aromatic, mellow, and very scarce. Jamaican Blue Mountain is very popular. |
| HIGH MOUNTAIN SUPREME | Jamaica | This coffee is more acidic and has good body. |
| KENYA AA | Peaberry beans from Kenya are popular for home roasting. The beans from Kenya are noted for reliable quality. | Medium bodied sweet, aromatic, with a nutty flavor. |
| KILIMANJARO | The beans are grown in Tanzania. | It is rich and very mellow. It has a delicate acidity. Peaberry beans are popular for home roasting |
| KONA | This is the only type of coffee grown in Hawaii. | It has a smooth pungent flavor, is slightly acidic and has a rich aroma. |
| COATEPEC | Mexico is the fourth largest producer of coffee in the world. This variety is the best Mexican coffee. | Rich, mellow , and slightly acidic. It blends well with Javanese or Kenyan coffees and is used often in Turkish coffee. |
| MOCHA | It is the prize coffee of Yemen. | It has distinctive winelike flavor and high acidity. |
| JAVA | The island of Java. | The beans are rich and slightly spicy with low acidity. They blend well with Colombian, Mocha and Ethiopian beans |
|
MANDHELING AND ANKOLA |
Sumatra |
These are rich, acid-free heavy coffees. They blend well with more acidic coffee like Ethiopian or Jamaican High Mountain Supreme. |
| SANTO DOMINGOS | This coffee is grown in Dominican Republic. | It is sweet and very strong in flavor. |