Coffee: Fine Varieties From Kenya to Kona
For many people coffee is more than just a beverage, but an enjoyable daily ritual. Coffee is grown throughout the world, but what does it take to produce a finely balanced, yet full bodied cup of coffee? Try a tropical climate, with a lot of rainfall.
There are coffee plantations all around the equator in a region aptly known as “The Coffee Belt”.Each region produces a unique bean which has comparable differences, due to the climate, processing method, and many other variables.
This can make finding the perfect pot of brew an interesting adventure that can take you around the world in your cup.
Thanks to the high altitude in areas such as Mt. Kenya and plentiful rainfall Kenya’s coffee is some of the best quality available.
Bringing some of the richest, aromatic coffee to the world market. Kenya AA represents the grade of the coffee, AA is designated for the largest beans, followed by the smaller A, B and so on.
The flavor of Kenyan coffee is often described as containing bright acidity, generous black currant flavors, with a pleasing dryness on the finish.
Kona coffee is know for it’s rich, aromatic natured arbaica beans with very smooth flavor devoid of harsh tasting elements. It is well sought after, and for good reason as it is grown in the mineral rich volcanic soils of Kona, the largest of the Hawaiian Islands.
The Kona Peaberry is a distinct type of Kona coffee. A slight genetic effect within 3-5% of Kona’s coffee bean harvest will be hand selected as Kona Peaberry. Identified by a smaller, rounder coffee berry, which contains less acid and more flavor than it’s larger counterpart.
A regional coffee, pronounced "way-way-ten-ang-oh" is harvested in the north highlands area of Guatemala.
Guatemala produces many varieties of fine coffee beans.
Huehuetenango coffee is ideally enjoyed without any notes of fermentation and is preferred for it‘s dry, yet sweet and fruity flavor profile.
Jamaican Blue Mountain
Grown in the misty Blue Mountains of Jamaica, this coffee is known to be incredibly smooth, and mild. Although fairly expensive it is worth the price for those who prefer mild coffee without an acidic taste.
This is a coffee that is equally suitable to drink hot or iced due to it’s lack of bitterness.
This African coffee comes from a small, grayish looking bean that packs major flavor.
Like many coffee beans from the African continent Ethiopian Sidamo is full of spice and wine flavors, with it’s trademark being a bright lemon acidity that dances across the tongue.
Coffee in Ethiopia is often farmed on small plots or plantation areas without the use of chemicals, utilizing traditional farming practices and hand processing.
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