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- A -
Amatitlan-- See Guatemala.
Angola-- Robusto and Arabica beans are considered flat in flavor.
Antigua-- See Guatemala.
Arabian-- Arabian mocha coffees, grown in Yemen, have a pungent,
full-bodied flavor and a complex aroma. This type of coffee tastes
good either straight or blended (often with Java coffees). This
type of coffee is generally grown organically in remote areas, which
may account for its wonderful taste.
- B -
Barahona-- See Dominican Republic.
Blue Mountain-- See Jamaica.
Bourbon Santos-- See Brazil.
Brazil-- Brail is the world's largest producer of coffee beans.
The arabica beans from here are great for blending, one most worth
mentioning is the Brazilian Bourbon Santos.
Bugisu-- See Uganda.
Bukoba-- See Tanzania.
Burundi-- Acidy arabica beans are full bodied and high quality.
- C -
Cameroon-- The half of the West African nation's crop composed of
very good quality arabica beans.
Celebes-- This Indonesian island has Kalosi beans that are acidy
and really thick.
Chagga-- See Kenya.
China-- The Yunnan Province grows coffee that is full, a little
bit acidic and has just a hint of sweetness.
Cold Water Method-- Mix coffee and water in a glass and let soak
for 12 to 24 hours according to what strength you would like. Use
cheesecloth to line a funnel and set the funnel inside a glass jar.
Pour coffee and water mixture through the funnel. Let it drain completely.
Cover the mixture and refrigerate. To make a cup of coffee, put
boiling water into a cup and stir in 1 to 1 1/2 tablespoons of the
mixture.
Colombian-- You guessed it-one of the world's favorites! Colombia's
arabica coffees, produced in vast quantities, are full-bodied with
a well-balanced flavor. Colombian coffees, generally not as acidic
as many other coffees, have a full body and sweet flavor.
Costa Rican-- Generally speaking , the best Costa Rican coffees
are grown in the Tres Rios region of the country. Costa Rican coffees
are full-bodied with excellent acidity, and have a hint of smokiness.
Cuba-- Produces beans without much character or distinct flavor,
usually used for blending.
Cucutas-- See Venezuela.
- D -
Dominican Republic-- A fragrant and acidy coffee. Full-bodied beans
coming from the Barahona area, and beans from the Santo Domingo
area are nice and sweet.
Djimmah-- See Ethiopia.
Drip filter-- There are many different kinds of drip filters: one
would be the automatic electric coffee maker with pointed or flat-bottomed
filters. Some people with drip filter coffee makers have found they
can taste a paper taste from the filter, so they use reusable metal
filters.
Dutch coffee concentrate-- See Cold Water Method
- E -
El Salvador-- The beans lack in fragrance, but have a light sweet
flavor and mild acidity.
Espresso machine-- Steam is forced through dark roasted ground coffee
that is in a filter insert clamped into the machine. The thick espresso
experience comes out with a hat of foam on top, known as crema.
The steam may also be channeled through a spigot that injects it
into a pitcher of milk, resulting in the hot, frothy topping for
latte and cappuccino.
Ethiopia-- Coffee beans from the region known as Djimmah, have
an unrefined and zesty flavor with a strong aftertaste. Harrar,
which may be known as Ethiopian Mocca, makes coffee that is commonly
used as the primary coffee in blends.
- F -
French Press-- A more recent version of the jug method, a glass
cylinder with a top which has a plunger rod passing through it.
The rod is attached to a metal filter that fits securely inside
the cylinder. Add coffee grounds and hot water, let the grounds
steep and then press down the plunger to force the grounds to the
bottom of the cylinder.
- G -
Guatemalan-- Guatemala's high altitude and rich volcanic soil are
ideal for producing quality coffee. Guatemalan coffees generally
have a relatively high degree of acidity and often taste of chocolate.
Guatemala is often found as a blend in a great number of coffees
available in the United States. Coffees grown in the high mountains
have a light smoked flavor such as Amatitlan and Antigua beans.
- H -
Haiti-- These beans are full of rich flavor and are lightly sweet.
Hawaii-- Best known for Kona coffee, which is the main region for
growing on the slopes of the Mauna Loa volcano.
Harrar-- See Ethiopia.
Honduras-- Light flavored coffee with some acidity.
- I -
Ibrik-- A small pot with a long handle that is used to brew Middle
Eastern-style Turkish or Greek coffee.
India-- The Mysore region makes a dark coffee with that is lightly
acidic. One of the fuller coffees is the Indian Malabar.
Indonesian-- The Indonesian area known as Java has been producing
coffee for 300 years since the Dutch East India Company brought
seeds from Ceylon or the Indian coast.
Ituri-- See Zaire.
- J -
Jamaica-- The most well known coffee from Jamaica would have to
be the Blue Mountain coffee, loved for the great aroma and flavor.
Java-- The best Java coffee is grown on the far eastern end of
the island on five estates established by the Dutch government.
" Blue Java " coffees , processed by the so-called "washed"
method (wet), have a deep blue-green color. Blue Java coffee has
hints of smoky bittersweet chocolate.
Jug-- This is the ancient method when hot water is poured over
coffee grounds in an stoneware jug and left to soak for around five
hours. Pour carefully as to avoid grounds in your coffee.
- K -
Kalosi-- See Celebes.
Kenya-- Kenya produces a top quality medium-bodied coffee that
is very popular in Europe. Kenyan coffees are generally very mellow
and often have a citrus taste. Another delicious coffee from Kenya
comes from the Chagga tribe, they grow it on the slopes of Mt. Kilimanjaro.
Kilimanjaro-- See Kenya and Tanzania.
Kivu-- See Zaire.
Kona-- See Hawaii.
- L -
- M -
Malabar-- See India
Mandheling-- See Sumatra.
Mexico-- The really great coffee of Mexico has great flavor and
delicious aromas.
Mocca-- See Ethiopia.
Mocha-- See Yemen.
Mysore-- See India.
- N -
New Guinea-- New Guinea coffee comes from Papua New Guinea, where
cultivation started in 1937 with seeds imported from Jamaica's Blue
Mountain region. It's grown in the valleys of the western highlands
in the area around Mt. Hagen. The rich soil and good climate combine
to produce a mild and mellow coffee which many consider one of the
world's best. New Guinea coffee is often used in blends.
- O -
- P -
Panama-- A very distinct body and light flavor is what you find
in the small amount of coffee produced by Panama.
Percolation-- Water is boiled in the percolator, the water is then
forced up a metal stem into a filter basket containing coffee grounds,
then it drips back into the bottom section of the percolator, circulating
until the correct strength is reached.
Peru-- Peru's top coffees have just a hint of acidity and desirable
flavor.
Plunger Pot-- See French Press
- Q -
- R -
Rwanda-- A coffee with dark color, excellent flavor, and spicy aroma.
- S -
Santo Domingo-- See Dominican Republic.
Sulawesi-- Sulawesi coffees are grown and processed in the Torajaland
area near the town of Rantepao. Sulawesi coffees have a full body
and moderate acidity, with a hint of a nutty flavor. Sulawesi coffees
are rare and, therefore, expensive; however, they are one of the
finest coffees in the world. Sulawesi coffees generally are produced
by small landholders. Most Sulawesi coffees are produced using the
dry process.
Sumatran-- Another Indonesian gift of nature, sumatran coffees
are processed by the dry method, as opposed to java coffees that
are produce by the washed method. Ripe sumatra beans are dried in
the sun rather than being soaked in water. Sumatra coffees are full-bodied
with a sweet and somewhat earthy flavor.
- T -
Tanzania-- Tanzania beans are a complicated mix of body and acidity
with balanced flavors. The most notable being those from Kilimanjaro
and Plantation Bukoba.
Tachiras-- See Venezuela.
Timor-- Categorized with the best of Sumatra and Java, Timor has
coffee with delicious aroma and rich body.
- U -
Uganda-- Uganda has many coffee types, the one most worth mentioning
is the arabica coffee named Bugisu.
- V -
Vacuum-- Water is brought to a boil in the lower of two glass globes.
Steam forces the hot water into the upper globe through a glass
tube where there are coffee grounds. After steeping for a few minutes,
the pot is removed from heat, as the temperature drops in the bottom
globe a vacuum forms, the coffee is then sucked back into the lower
globe through a screen, the lower globe is removable to pour.
Venezuela-- Cucutas and Tachiras are both regions that produce beans
that are full, and a bit acidy.
- W -
- X -
- Y -
Yemen-- Known for the arabica coffee named Mocha, the flavor brings
to mind the taste of delicious chocolate.
Yunnan-- See China.
- Z -
Zaire-- This country has two distinct arabica beans from the Kivu
and Ituri districts.
Zimbabwe-- From Zimbabwe you will taste a full coffee, that is not
as sharp as those from Kenya.
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