Where coffee is grown dramatically affects its flavor. Here are the major growing regions and what makes them unique.
Ethiopia: Birthplace of coffee. Floral, fruity, tea-like. Notes of blueberry, jasmine, bergamot. Naturally processed beans are wine-like.
Kenya: Bright acidity, full body. Notes of black currant, citrus, tomato. Clean, complex, wine-like.
Rwanda/Burundi: Floral, sweet, clean. Notes of orange, caramel, nuts.
Colombia: Balanced, medium body. Notes of caramel, nuts, chocolate. Reliable, approachable.
Brazil: Nutty, chocolatey, low acid. Smooth, heavy body. Great for espresso.
Costa Rica: Clean, bright, balanced. Notes of citrus, honey, chocolate.
Guatemala: Full-bodied, chocolatey, spicy. Notes of cocoa, smoke, fruit.
Indonesia (Sumatra): Earthy, herbal, heavy body. Notes of herbs, cedar, chocolate. Low acidity.
Java: Spicy, earthy, smooth. Notes of tobacco, dark chocolate.
Papua New Guinea: Fruity, balanced. Notes of tropical fruit, caramel.
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