1. Indonesia
    In general these coffees are known for their full-bodied, rich taste and vibrant yet low-toned and gentle acidity, and long finish/aftertaste. Some Indonesian coffees are quite earthy in flavour, a quality loved by some people but overpowering to others and take some getting used to, to be fully appreciated.
  2. Guatemala
    While there's a lot of great coffee in Central America, Guatemala has really stood out this past year or so with fantastically sweet, balanced, and supple coffees full of flavor. I have been increasingly surprised with different offerings from the small country; it's like the origin that keeps giving.
  3. Kenya
    Kenya is both the most balanced and the most complex of coffee origins. A powerful, wine-toned acidity is wrapped in sweet fruit. Although the body is typically medium in weight, Kenya is almost always deeply dimensioned. Sensation tends to ring on,
  4. El Salvador
    Salvadorans wear the Bourbon badge of honor proudly. Producers, even in the face of impending coffee-leaf rust, are loyal to this variety known for its big body and sweetness. Producers in El Salvador believe the Bourbon variety is what makes a coffee distinctively Salvadoran. The cups typically are big bodied, creamy, and full of sugar. Higher-grown Salvadoran coffee also expresses mild citric acidity in the form of lemon and lime.
  5. Ethiopia
    With sweet fruit notes and delicate floral aromas, it's hard to imagine a coffee that tastes better than a finely washed Yirgacheffe or a big, sweet, natural processed Sidama. This is the genetic birthplace of Coffea arabica, which has been growing wild and harvested here for millennia. Every time I drink a coffee from Ethiopia, I can't help but feel that this is how coffee is supposed to taste and everything else is an imitation.