Category: Country Profiles

Okay, it is a continent and an island. But how do you classify Australian coffee?

BurundiBurundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a small landlocked country at the crossroads of East and Central Africa, straddling the crest of More is a small landlocked country at the crossroads of East and Central Africa, straddling the crest of the Nile-Congo watershed.

SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial name for the island. Indonesians are available More coffees can be the jewels of IndonesiaUSDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA  (sounds like  More. The reason is that some coffees from South Sulawesi are grown at altitudes unheard of on other Indonesian islands.

YemenYemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade...: Technically, Yemen is on the Asian continent (on More is the first place coffee was commercialized, traded through the port city of Al Mahka (MokhaThe Yemeni type of coffee, both in terms of the family of cultivars planted there, and the general trade name.: Mokha Yemeni type of coffee, both in terms of the family of cultivars planted there, More).

Coffee was introduced in the 1950’s with cultivarUSDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA  (sounds like  More seedstock from TanzaniaIn terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is certainly the dominant coffee. Peaberries are often More and KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both More

KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both More is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.

Guatemalan coffee is arguably the crown jewel of Central America. That doesn’t mean all Guatemalan coffees are good …

PeruPeruvian coffees have Central American brightness but in a South American coffee flavor package overall. The good organic lots do have more of a "rustic" coffee character.: Organic Peru ... you can get it anywhere More has always possessed amazing potential to produce great quality coffee, yet excellent Peruvian coffees are rare. To some degree, the success of Peru coffee has been it’s downfall.

Kivu is the main coffee-producing area of CongoKivu is the general name for East Congo (Kinshasa), covering a very broad geographical area, and the lake of the same name that divides them. It borders on Uganda, Rwanda, Burundi, and Lake Tanganyika on More, a general name for East Congo (Kinshasa). It borders on UgandaWhile ArabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible More was introduced at the beginning

There’s no better way to learn about a coffee-producing country than to visit, and yet you can spend a lot of time in BoliviaBolivia has always been a coffee origin with great potential, the potential to have a unique Specialty coffee offering with unique cup character.: There's no better way to learn about a coffee-producing country than to More and still not understand the complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" More relationship between coffee and culture.