Thursday, July 23, 2009

A Worldwide Assortment of Coffees

By Marc Warren

There are as many beans and coffees from around the world as there are grapes and wine - and as much delight to be had in sampling them.

Tolima, Columbia is home of the La Esperanza, one of the finest and most well known coffees in the world. Its rich aroma and deep flavor are compliments of it being grown at such high altitudes. The perfect blend of flavors unpredictable for their compatibility makes it a top choice.

Of course, the world's second largest producer has much more to offer. The Supremo makes a complex brew with vanilla notes and hints of semi-sweet chocolate. Be sure to drink hot, as it fades fast.

From smooth to strong we move to Kona grown in Hawaii. You have your choice of dark or medium roast with the medium having a bit more of a sharp flavor. If you want the best of Kona you want an espresso, rich and strong and full of flavor.

For those who like the sharp taste in their coffee, the Tanzanian Peaberry found on the slopes of Mt. Kilimanjaro in Africa may be the choice for you. This is a very unique bean, not only because of its taste but also its appearance. It is a single oval more acidic than some beans which lends to its sharp flavor. Those who come to climb the famous M. Kilimanjaro can enjoy not only her sights but also her produce.

Another stop in Africa where you will find the finest blends of coffee- the Yirgacheffe region of Ethiopia. This coffee is often made with a bit of citrus and ginger, the perfect combination for a sweet and tangy treat.

Trekking east to India we rest to take in another famous landmark - the Monsoon Malabar. The product of three months of the well-known wet winds, the puffy yellow beans make for a pungent brew with hints of apricot. But don't leave without sampling one of the Jumboors, with its sweet raisin tones.

Continuing east to Indonesia we find ourselves in Sumatra, long known for the product from the Lake Toba region. A light roast, the cup is sweet and flowery. The original jasmine-like coffee flower has been retained to produce an astringent cup with cherry overtones.

Before leaving Indonesia satisfy your spicy craving. Head north to the territory where they add a touch of cedar and a bit of citrus to their coffee to make it something divine.

Robusta from Lampung, Vietnam adds to the variety. The method used to prepare these beans gives each cup a strong bite and rivals the sharp flavor of the Arabica blends.

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