COLOMBIA
Colombia coffee reviews tend to note it as medium-bodied with a rich taste and citrus-like acidity. The best high-grown Colombian coffee typifies the classic Latin American mild, fruity flavor though not the type of fruity taste that seems almost fermented. Growing Altitude: 1,200 - 2,000 meters above sea level Harvest time: March - June and September-December Processing: Natural Body: Medium Acidity: Bright, Citric Tasting notes: chocolate and Walnut aroma, caramel, medium acidity and medium body |
EL SALVADOR
Coffees from El Salvador, which shares a border with Guatemala and Honduras, tend to have a good body yet a relatively uneventful flavor and acidity. Growing Altitude: 1,200 - 1,500 meters above sea level Harvest time: October - March Milling Process: Washed, Sun-dried Aroma: Sweet (fruity), Floral, Spice Body: Round Acidity: Bright, Sweet Tasting notes: Sweet (honey), Citrus (tangerine), Chocolate |
COSTA RICA
A highly rated Costa Rican coffee, typically of the coffee plant varietal Caturra (Coffea arabica var. caturra) and sometimes Catuai, has a great body, often full, and a rich, robust flavor and crisp acidity. Growing Altitude: 1200 - 1800 meters above sea level Harvest time: December – February Milling Process: Washed, Drum Dried Aroma: Intense, Fragrant, Brown Sugar Flavor: Citrus, Tropical Fruit, Apricot Body: Round Acidity: Lively, Bright |
GUATEMALA
Coffee beans grown in Guatemala typically have tasting notes indicating a full body and a rich chocolatey-cocoa flavor, and a toffee-like sweetness. Guatemalan coffees are true central American coffees. Growing Altitude: 1,200 - 1,700 meters above sea level |
INDIA
Serving Suggestions: Although Robusta is quite drinkable and enjoyable on its own particularly with sugar and lots of milk, this is a coffee for blending with. As a rule of thumb one would add this too either Indian, Brazillian, Peruvian Arabica etc coffees at about 30%. This will ensure that an excellent crema will be produced without the bitterness (or finish!) of the Robusta encroaching on the flavour of the coffees it is blended with. Roast depth: Medium to dark roast Characteristics: A strong astringent very full-bodied coffee with a huge shot of caffeine |
RWANDA
Located in the Gakenke District of northern Rwanda, Ruli Mountain is an area with high elevations and volcanic ash tucked in the hills surrounding the our Ruli Mountain washing station. In this region, farmers are typically small landholders, with between 75 and 200 coffee trees. Ruli coffee is known for its sweet, fruit-forward beans that showcase a bright acidity, balanced profile and tea-like body. Growing Altitude: 800 - 2,000 meters above sea level Harvest time: March - June and September-December Processing: Washed Body: Medium Acidity: Bright, Citric Tasting notes: Lemon, Honey, Strawberry |
INDONESIA
Java coffee is a wet processed (washed) coffee grown on the island of Java in Indonesia, mostly on the east side in the Ijen volcano complex on the Ijen Plateau at elevations around 1,400 meters. Growing Altitude: 750 - 1,550 meters above sea level Arabica Variety: Typica Harvest Period: May/June-August/September Milling Process: Washed, Aroma: Nutty Flavor: Nutty, malty, chocolate, bright, sweet Body: Effervescent Acidity: Bright |
MEXICO DECAF
These fine Mexican coffees, which often approach or exceed the definition of a gourmet coffee, are known for having light body and acidity, often with a nutty flavor, perhaps with chocolaty overtones. The finest Mexican coffees have a delicate body with an acidy snap and very pleasant dryness like a fine white wine. Harvest Period: May/June-August/September Milling Process: Washed, Aqua Aroma: Nutty Flavor: Nutty, malty, chocolate, bright, sweet Body: Effervescent Acidity: Bright |
CUBA
Lavado boasts not only acidity but also a rich full body. The taste is pleasantly sweet and sweet. Characteristic are the distinctive tones of bitter chocolate and caramel with the reverberation of nut tones. It has a rich aroma and you can feel a slightly smoky touch. Growing Altitude: 1350 - 1,900 meters above sea level Harvest Period: February /july Processing : wet Variety : Bourbon Body: Effervescent |
VIETNAM
Vietnam’s coffee is grown in the regions at between 500 to 1,200 meters above sea level, so that its coffee flavour has a sweet smell. This was approved at the First International Roasted Ground Coffee contest held in Paris in 2015 by the Agency for the Valorization of Agricultural Products (Agence pour la Valorisation des Produits Agricoles (AVPA)) and the Harvest Period: May/June-August/September Processing : natural Body: medium |
