Tuesday, August 12, 2008

Last night I was going through my cookbooks and pulled out a coffee book my aunt gave me. I found out some very insightful information. I don't know about you but I have a passion for coffee... it's always been a dream of mine to own a coffee shop. But even though I love it... I can get lost when I walk into to order. There are many foreign names such as Sumatra, Ethiopian, Java and Yemen I never knew exactly what they meant. Here is a breakdown of each coffee so the next time you walk into the coffee shop you can feel confident in what you order (instead of trusting the barista). 

Brazilian: World's leader in producing coffee. If you enjoy smooth acidic, medium bodied coffee this is for you.  Try Bourbon Santos. 

Colombian: Second to Brazil in worldwide production, Colombian is the largest exporter of hand-picked, washed arabica beans. Overall, these coffees have a clean, balanced flavor with medium acidity. 

Costa Rica: These beans possess a rich, deep, full body and flavor. 

Guatemala: The mountainous volcanic soil of this Central American country nurture aromatic, mellow-bodied coffees. Many of the beans have a spicy flavor with hints of chocolate... YUM. 

Hawaii: This is the only place in the United States with the ideal climate for growing coffee. The Kona district boasts the highest yield per tree in the world and produced an aromatic, subtle, mellow-bodied coffee. 

Ethiopian: These coffees are characterized by a floral aroma and a winy, light acidic, almost dry flavor that caresses your tongue like fine wine.

Kenya: This African coffee, with its mellow, delicate smoothness, winy acidity and flavor overtones of berries, is popular in Europe as well as the United States. 

Yemen: This small country on the southern tip of the Arabian peninsula grows some of the world's most distinctive coffees. Mocha, named after the ancient Arabian port of Moka on the Red Sea, is distinctly fragrant and full-bodied. 

Java: One of the first world's coffee producers, this country's name is synonymous with the brew. These beans produce earthly coffee with low acidity and smooth body. 

Sumatra: Earthy, rich and full-bodied, Sumatra's coffee is not timid. It can take, and often enjoys the company of milk and sugar. 

New Guinea: Off the northern tip of Australia, this island began cultivating coffee in the 1930s with the seeds from Jamaican Blue Mountain region. It's full body, moderate acidity, and well rounded flavor makes it an excellent choice on its own or blended, especially for espresso. 

No comments: