Latin America & The Caribbean

The coffees produced in this growing region are distinguished by their light body, simplicity and
sharp acidity. They are typically thought of as having bright flavors with a clean, crisp finish.

Mexico produces large quantities of coffees that are light bodied, nutty, with a chocolate tang and
acidic snap, often used for dark roasts and blending.

Some of the world's greatest coffee. Guatemalan coffees are of high acidity and medium body,
with smoky, spicy and chocolate flavors.

El Salvador
Salvadorian coffee is mild, with good balance, medium body, sharp acidity and a hint of sweetness.

Nicaraguan coffees are light to medium bodied and fairly acidic.

Costa Rica
Costa Rican coffees are wet-processed, and are full bodied and sweet, with a hearty richness and
lively acidity.

Panama coffee is sweet, bright and balanced. This coffee is often used for blending, but is
excellent served as a breakfast coffee.

Jamaica coffee has a nutty aroma, bright acidity and a unique beef-bouillon like flavor.

Colombia coffee is rich in body and flavor and balanced acidity. Colombia produces 12% of the
world's coffee supply, and is second only to Brazil.

Brazil grows approximately 35% of the world's coffee.

Indonesia & New Guinea & Hawaiian

Indonesia is the world's third largest producer of coffee. However, only 10% of the crop is
arabica, and the number of quality beans available for the specialty coffee industry is limited.
Even though they are a small percentage of total production, arabica coffees from this region are
considered some of the best in the world, and are prized for their richness, full body, long finish,
earthiness and gentle acidity.

Sumatra Mandheling is known for its herbal aroma, full body, low acidity and rich and smooth

Sulawesi or Celebes
Coffees from Sulawesi possess an intriguing combination of sweetness and earthiness. They are
low in acidity with a deep body resembling maple syrup.

Java is more acidic, lighter in body and quicker to finish than other coffees in the region. Smoke
and spice are flavors often associated with this coffee's acidity.

New Guinea
Papua New Guinea coffees are well-balanced with a fruity aroma and earthy body.

Hawaii (Kona)
Hawaiian coffee is medium-bodied brew, with buttery, spicy characteristics.

Africa & the Arabian Peninsula

Coffees from this growing region are the most distinctive in the world, characterized by dry, winy
acidity, chocolate and fruit undertones, rustic flavors and intense aromas. Ethiopia is the native
land of coffee, and it was in Yemen that coffee was first cultivated and prepared.

Arabian Mocha, grown in the northern mountains of Yemen, is a balanced coffee with medium
to full body, good acidity and chocolate undertones.

Ethiopian Harrar is characterized by winy and blueberry undertones, with good body and high

Kenya works diligently to assure quality in all beans that are exported. The tremendous body,
astounding winy acidity and black-current flavor and aroma make Estate Kenya one of the finest
coffees in the world.

Tanzanian coffees are characterized by a winy acidity, medium to full body, and deep richness.

Uganda coffee is winy in its acidity, and similar to Kenyan coffee in flavor, though lighter in body.

Zimbabwe coffee is a less potent version of Kenyan coffee, containing less acid and less body.

Indian coffees incorporate the unique spicy flavors of nutmeg, clove, cardamom, and pepper.
India also produces monsoon coffees, in which the green beans have been exposed to the
monsoon winds blowing through open warehouses during India's rainy season. This process
reduces acidity and enhances sweetness, making them similar to Indonesian aged coffees.