HERE IS OUR TAKE ON COFFEE TASTES AND REGIONS.
CENTRAL
|
Dark to light chocolate, low acidity sometimes with nuts. Most Central American coffees are a ‘traditional coffee taste.’
Guatemalan – Costa Rica – Mexican |
SOUTH
|
With a low acidity these regions (in-particular non single estate Brazilians) can be slightly bland however they are good all-day drinkers as both are commonly used as component parts of many coffee blends.
Brazilian’s – Colombians |
EAST AFRICA
|
Many different taste characteristics come from these regions, to sum up in a few sentences we’d suggest these are often Winey, light, fruity (think berries) and bright.
Ethiopia – Kenya – Yemen |
CARIBBEAN |
All the Caribbean coffees are generally very un-offensive on the palate. With neutral flavours and some sweetness they are certainly one’s to be tried.
Jamaica Blue Mountain |
SPECIALITY
|
In this category sits many of our finest coffees that don’t really have a home elsewhere. Being lovely coffees they are deserving of a place in our chart.
Hawaiian Kona – Australian Bassalt Blue |
INDONESIAN |
Great coffees from a great place. With the exception of Old Brown Java most, if not all, Indonesian coffees produce earthy, spicy & syrupy tastes.
Java – Sumatra – Papua New Guinea |
AGED & TREATED COFFEES |
We’d really struggle to describe these coffees by specifically saying aged & treated coffees. Both of these coffees have fantastic unique profiles and have to be tasted to be believed.
Old Brown Java – Monsoon Malabar |