Africa: (key word: WINEY) fruity or winey acidity, complex flavor, medium to heavy body, often have "chocolate" or "wild" notes. Coffees from Ethiopia, Kenya, Tanzania, and Yemen.I'm sure there are other out there, although this covers the broadest groups. I quite like the smoother blends. What is your favourite type?
Indonesia: (key word: SMOOTH) heavy bodied, light acidity, mellow, take cream well, dessert coffees, smooth and mild. Coffees from Sumatra, Java and Celebes.
The Americas: (key word: SNAPPY) bright acidity, light to medium bodied, good breakfast coffees, best taken black, straightforward. Coffees from Colombia, Costa Rica, Guatemala, Mexico and Peru.
Dark Roasts: Acidity is muted by the roast, full bodied and smooth, roasted flavor, good with milk--flavor comes through well. These include French and Italian coffees
Describing coffee
The easiest way to remember basic coffee descriptions
is to remember them by region. Coffees from the same region usually
share similar characteristics
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