While you might expect a diversity of flavors from coffee grown in, say, Ethiopia and Guatemala, you might be surprised to find that there’s even diversity in flavor between coffees grown in the same region.
The first coffee trees were thought to have been first discovered in Ethiopia, so it’s a safe assumption that the coffee here is flavorful. Noted for its boldness, Ethiopian coffee, mainly wet-processed and grown in the Sidamo, Harrar, and Kaffa regions, holds earthy notes and a full-body. It’s robust and strong, so be prepared to stay awake for hours.
Kenyan coffee is extremely popular in the United States and Europe for its fruity flavor and sharp acidity, paired with a rich fragrance and full body. Mainly grown at the base of Mount Kenya by small, family-owned farms, most of the country’s coffee is high-quality because more time and effort is placed in perfectly roasting small batches. The Kenya AA grade of coffee is made up of the highest quality beans.
The Ivory Coast
In West Africa, the Ivory Coast grows the largest supply of robusta coffee in the world. Despite the lack of arabica beans, the coffee here is rather highly regarded. With a light, aromatic body and acidity, it is tasty, but ideally suited for a darker roast. This coffee is frequently used to produce espresso blends.
In Yemen, the second-oldest country to produce and drink coffee (or so we think), the coffee is noted for its deep and rich flavor. With a lack of water and arid air, the coffee beans grown here tend to be smaller and malformed. Yemen is also responsible for the name “Mocha” being synonymous with coffee, as coffee was often shipped from the Mocha port in Yemen to Europe.
No matter which part of the world the coffee is from, we guarantee you’ll find our blends and brews delicious here. Make time to try each and every coffee we have and compare the flavors from different parts of the world.