From regional World Coffees
11-12-2018
09:21
Coffee, journey started about 1100 years ago in Ethiopia today opened every corner coffee shop to continue. High-altitude coffee and tropical climate conditions, such as wanting currently produced in many parts of the world. But of course the location and geographical features is also reflected in the change in the taste of coffee. Which types of coffee in the region which are going on a short tour to look at the world grows.
Our first stop was the home of Ethiopian coffee. Still distinction of being one of the world's largest coffee producers in Ethiopia from carrying coffee is distinguished by the processing shape. Natural cores more fruity, bark peeled within 12 hours after refiner gathered while taste and "washed" called cores floral, a tea-like flavor.
While on the other end of the continent Kenya bright fruity and cores with very high acidity ratio. Surprisingly though, the taste of Kenyan coffee can resemble wine from time to time.
Tanzania, "Peaberry" in the form of so-called black-eyed peas, roasted very easy to stand out with beans. Roasting is very easy to this core, citrus and berry-like fruit has a taste that brings to mind.
Brazil
Carries the title of being the largest coffee producer in Brazil last 150 years, it has supplied a third of all coffee in the world. Thanks especially preferred Brazil spontaneous cream in espresso-based coffee drinks, rich in terms of acidity. Brazilian coffee more palatable with the light curing technique leaves a taste reminiscent of nuts and dark chocolate in the mouth.
Central America's most beautiful coffee comes from Costa Rica! Sharp acidity of Costa Rica makes itself felt in every sip of coffee and a sweet aroma. Generally the flavor of Costa Rica coffee grown on small farms comes from the rigor of the production process.
Guatemala's mountainous terrain and volcanic soil, coffee does more hard core and thus keeps the aroma inside. Delicious smoked in Guatemala coffee and you'll get a spicy taste.
Peruvian coffee has a very soft inside, with notes of caramel and cinnamon. Also a good option for this type of coffee blends.
The world's second largest coffee producer in Colombia, which produces coffee beans and sweet with balanced acidity.
In 2011, Central America, the largest coffee producers in Honduras, rich soil with quite lucky in terms of sustainable agriculture. And a soft caramel taste with Honduran coffee, ideal for a drink all day.
Indonesia has a very rich aroma of coffee taste earthy, spicy, nutty or chocolate can be. More than 20 varieties of arabica, which hosts the taste of coffee in Indonesia's Sumatra, can vary in regions such as Java.
Soil and fruit aroma with notes of hosts Papua New Guinea coffee, with variable acidity.
