My Favorite Coffee Origins
- •IndonesiaIn 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.
- •GuatemalaWhile 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.
- •KenyaKenya 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,
- •El SalvadorSalvadorans 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.
- •EthiopiaWith 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.