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All About Coffee - Characteristics

Angola
Almost always Robusta coffee, possesses a full-bodied aroma, without specific flavour.

Bolivia
A coffee bean with an acrid taste; it has a pleasant and shiny appearance.

Brazil
Brazilian coffee is used for blending. Possesses complementary flavours, mellow aroma and balanced acidity.

Cameroun
Some Arabicas are fruity with a strong flavour; they are from the Blue Mountain family

Colombia A rich aroma, full-body with crisp acidity.


Costa Rica
A fragrant coffee, full-bodied with a balanced acidity.

Ivory Coast
Robusta coffee of a very homogeneous quality. Since 1960, Arabusta is also grown, a product somewhere between Arabica and Robusta.

Ecuador
Coffee mostly used for blending, it does not have much body.

Guatemala
Coffee with a penetrating aroma and typical full-bodied taste.

Haiti
Velvety, sweet and delicate coffee with medium-acidity.

Hawaii

This legendary coffee known as Kona is one of the world's nicest coffees.


India
Slightly acidic with a delicate flavour and body.

Indonesia
Best known are Java and Sumatra, often mixed with Yemen or Ethiopian Mocha.

Jamaica
Coffee with a worldwide reputation, very rich aroma.

Kenya
Coffee with an intense, full and rich taste. Its aroma is sharp and acidic.

Mexico
Coffee with an intense flavour and medium-body.

Nicaragua
Matagalpa and Jinotega are the only ones classified as gourmet coffees.

Peru
Has a medium-acidity and light aroma (excellent coffee).

Puerto Rico
Full, rich and consistent coffee.

El Salvador
Ideal for blending, mellow coffee with medium acidity.

Yemen
Mocha, a rich chocolate-flavored coffee is Yemen's best known.