Items23The creator’s order
  1. 1Coffee production in EthiopiaCoffee production in EthiopiaStart here if you want coffee that tastes of fruit and flowers. Ethiopian coffees commonly show berries, lemon, jasmine and bergamot. Washed lots are lighter with sharper acidity; naturals from the same hills turn up the fruit and add deep chocolate tones. Read the region on the bag. Sidama, in…0
  2. 2IrgachefeIrgachefeYirgacheffe, Ethiopia The most famous name in Ethiopian coffee, and the one to buy when you want delicacy over punch. Washed Yirgacheffe is complex and floral with tea-like notes, a cup that shines as a pour-over and gets lost under milk. Labels often name a smaller area inside it, and those…0
  3. 3Coffee production in KenyaCoffee production in KenyaKenya makes some of the juiciest, most intense coffees anywhere, with flavors like black currant, grapefruit or lime and strong tart acidity. If you like a cup that drinks almost like fruit juice, this is your origin; if acidity bothers your stomach, look elsewhere. Two label terms help. AA and AB…0
  4. 4Coffee production in TanzaniaCoffee production in TanzaniaThink of Tanzania as a gentler Kenya: usually less intense and more balanced, deep and rich, and almost always sweetly tart. Common notes are honey, orange-like citrus, cocoa nib and dark fruit such as plum or black cherry. It suits anyone who likes East African brightness but wants a rounder…0
  5. 5Coffee production in RwandaCoffee production in RwandaChoose Rwanda for a sweet, balanced cup with lively but not overbearing acidity and a satiny feel. Typical notes are quiet florals that can read as honey, stone fruit, ripe citrus and cocoa, sometimes with a tart red or black currant edge. Much of the crop comes from old trees related to the…0
  6. 6Coffee production in BurundiCoffee production in BurundiBurundi shares a lot with its neighbor Rwanda: the best lots are sweet and balanced, with quiet florals, stone fruit, ripe citrus that often reads as tangerine, and cocoa. A good washed Burundi can taste like fig jam with sparkling citrus on top, a fine pick if you like East African brightness but…0
  7. 7Mocha coffee beanMocha coffee beanYemen This is the original mocha. The name comes from the country's old port of Al Mokha, not from chocolate, though Yemeni coffee does lean toward deep chocolate tones. Most of it is dried as a natural, which adds a winey character and a fuller, more rustic cup than a clean washed coffee. Expect…0
  8. 8Coffee production in ColombiaCoffee production in ColombiaColombia is the safe, versatile pick, but the region on the bag changes the cup more than most people expect. The high southwestern departments of Huila, Nariño and Cauca give more complex acidity and more florals, often with caramel or fruit. The central coffee belt, including Antioquia, makes the…0
  9. 9Coffee production in BrazilCoffee production in BrazilBrazil grows more coffee than any other country and sits behind countless blends and espressos. The classic Brazilian cup is chocolate, malt and nuts with a creamy texture and tame fruit, which makes it an easy daily coffee and a natural partner for milk. Brazil is known for naturals and pulped…0
  10. 10Coffee production in PeruCoffee production in PeruPeru's mild profile and low price make it a favorite blend component, but a good single-origin Peruvian can be exquisitely sweet. For those bags, look north: Cajamarca turns out many of the best-cupping lots. Peru also has a remarkable number of certified-organic coffees, so it is one of the first…0