Coffee legend tells of the discovery of the first coffee trees in Ethiopia. Indeed, it is not hard to believe that coffee originated in a land where wild coffee tree forests are still the primary source of harvested coffee.
Generally wet processed, coffee from Ethiopia comes from one of three main growing regions -- Sidamo, Harer or Kaffa -- and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement. It is full flavored, a bit down-to-earth and full bodied.
Image Source: Wikipedia
Kenyan coffee is well-known and well-liked, both in both the United States and Europe. Kenyan beans produce a singular cup with a sharp, fruity acidity, combined with full body and rich fragrance.
Coffee is grown on the foothills of Mount Kenya, often by small farmers. Kenyan producers place an emphasis on quality and as a result, processing and drying procedures are carefully controlled and monitored. Kenya has its own unique grading system. Kenyan AA is the largest bean in a 10-size grading system and AA+ means that it was estate grown.
Image Source: Wikipedia
On the west coast of Africa, the Ivory Coast is one of the world's largest producers of robusta coffee. Coffees from the Ivory Coast are strongly aromatic with a light body and acidity. They are ideally suited for a darker roast and are therefore, often used in espresso blends.
Image Source: Wikipedia
Regions
Middle East | North America and Caribbean | Central America | South America | Asia and Indonesia
Regions Overview