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Tim Hortons Bold Roast Coffee. Lavazza Qualita Oro Ground Coffee. Tim Hortons French Vanilla Cappuccino. Melitta Deluxe European Roast Coffee. Great Value Dark Roast Coffee. Its grading system makes it easy to source high-quality coffee, and its coffees are rated high on the scale for both flavor and quality. Kenya AA grade coffee is regarded as the epitome of coffee complexity, with bright citrus and berry notes, subtle spice notes and full, smooth body. At the same time, Kenya suffers from the same political unrest that affects much of the region, and the coffee industry, particularly the government-run coffee auctions, often suffers because of it.
While it doesn't affect the flavor or the quality of Kenyan coffees, it sometimes limits their availability.
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Kenyan coffees are generally wet-processed. Recently, the CRL has released a new strain, Batian, which is resistant to two more contemporary coffee diseases that have seriously affected Kenya's coffee production. Kenya has two distinct coffee harvests, the main coffee harvest, which runs from November through March, and the fly crop, which occurs in June and July.
As a general rule, the main crop is superior to the fly crop. Typical Cup Profile: Medium body with citrus and berry flavors.
Similar to Kenya but more restrained. Rwandan coffee has a growing reputation as a more delicate, restrained version of the bold Kenyan coffees. Its bright citrus and berry notes are toned down slightly and have a sweeter, less wild edge and the body is generally fuller than other East African coffees. While most coffee sold from Rwanda is wet-processed, the occasional dry-processed version is complex and rich enough to rival the coffees of nearly any other origin.
All coffee in Rwanda is grown on small farms of about 1 hectare each -- nearly , of them throughout the country. The country is still recovering from the Rwandan genocide of the s, and political turmoil in neighboring countries sometimes interferes with the ability of coffee farmers to get their beans to market. Since , when Rwanda held its first Cup of Excellence competition, it has become easier for small roasters and importers to find and buy high-quality Rwandan coffees.
As a result, coffee farmers are making improvements to their farming methods in order to take advantage of the higher prices paid for higher quality coffee. If you have a taste for the exotic and adventurous, it's hard to beat the romance of drinking coffee grown on the slopes of Mount Kilimanjaro. To make it even more exotic, most of the Tanzanian coffee that reaches the specialty markets is peaberry, a favorite novelty coffee. It offers the same general characteristics of other East African coffees -- bright, sharp acidity, berry and citrus flavors, and medium to full body -- but with a subtler, more delicate profile.
Tanzanian coffees are generally of the Typica, Bourbon or Kent cultivars, and the best harvest season is November through February with shipping October through December.
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Coffee from Yemen bridges the wild, fruity, acidity of Ethiopian and East African coffees and the earthy, spicy, pungency found in Sumatran and Sulawesi coffees, and it blends beautifully with Sumatran and Javan coffees. Yemen coffee is frequently sold as Yemen Mocha, a historic label for Yemen coffee. It has no chocolate added, but it often does have naturally rich, sweet cocoa notes, especially at darker roasts.
The coffee grown in Yemen is nearly all heirloom Bourbon, grown from the original Mokka seed stock imported from Ethiopia. Most of it is grown organically, although it is seldom certified so. Yemeni coffee culture breaks all the rules, but somehow manages to turn out an outstanding cup of coffee, rich with flavor, full-bodied and very memorable. Zimbabwe, which had once cultivated a name for high-quality coffee similar to the best East African coffees, has reduced coffee production from nearly 15, tons in to just over tons in The country's coffee farms and infrastructure have suffered as a result of land reforms in the early s that reduced the incentives for commercial farms to grow coffee.
Without commercial farms to provide a backbone, the infrastructure needed to support small farms is difficult to maintain. That said, there are small glimmers from Zimbabwe again, with some coffees from the Chipinge and Mutare districts appearing among the selections of some specialty roasters. A number of estates are slowly building a name for themselves as providers of specialty coffee. The best Zimbabwe estate coffees feature rich aroma, medium body and complex, balanced flavors that hint at caramel, chocolate and lemon rind.
Harvest is from June to November, with shipping times between November and February. Central American coffees have a reputation for balance. Until recently, coffees from countries like Nicaragua, Panama, Costa Rica and Guatemala were often regarded as "boring" and "bland," especially in comparison to coffees from eastern Africa and the Pacific Rim. Over the past few years, though, Central American coffees have really come into their own as coffee growers focus on quality and flavor.
From the nearly effervescent brightness of Costa Rican Tarrazu to the toffee and caramel notes in a Nicaraguan Matagalpa, you'll find more richness and variety in Central American coffees today than ever before. Costa Rican coffee used to be the very definition of safe: well-balanced, light, smooth and sweet with no dominant notes and nothing of particular note.
What a difference a few years makes! As importers and roasters establish relationships with individual small farmers, a richer, much more varied coffee profile has emerged from the homogenous Costa Rican coffee landscape.
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Coffees from Costa Rica are characterized by bright citrus and berry fruit notes and an underlying nutty roast flavor. Rich, volcanic soil, high elevations and cool evenings combine to produce coffee beans that are bright, clean and light-bodied. Smaller coffee farms and plantations are increasingly experimenting with processing methods, lending even more variety to the flavors and characteristics of Costa Rican coffee. Wet processing in micro-lots is still the most common method used.
El Salvador may not be the first name to come to mind when you think of coffee, but it's becoming more popular as buyers get access to smaller farms. The innovations she has introduced have brought new attention to El Salvadoran coffee and made Batlle an international coffee celebrity.
Many of the finest coffees from El Salvador come from her farms, but other growers, inspired by Batlle, are producing notable coffees with distinct flavor profiles. Most of the coffee from El Salvador is of either Bourbon or Pacamara varietals, which produce distinctly different flavors -- floral and fruity from the Pacamara and richly chocolate from the Bourbon.
Some of the smaller farms still dry process their harvests, but most have turned to the more modern wet processing, which delivers a cleaner cup profile. The harvest season for El Salvadoran coffees runs from October through March, with the cream of the crop shipping between April and July. Guatemala may have some of the best coffee-growing conditions in Central America.
Its altitude, climate and the rich, volcanic soil contribute to the rich flavors and robust body that make Guatemalan coffees so remarkable. Coffees grown in the different regions of Guatemala have distinctly different flavor profiles.
TERMS & CONDITIONS
Those profiles and the reputation for quality are carefully shepherded by ANACAFE, the Guatemalan coffee association, which tastes and certifies coffees with regional designations. If a coffee doesn't meet the strict standards for approval, those coffees can only be sold as SHB Strictly Hard Bean coffee without a regional designation. Thus, if you see a Guatemalan Antigua, you can be reasonably certain that it will meet high standards in the qualities that characterize coffees from Antigua. The coffees are generally complex and well-rounded with chocolate notes and hints of spice, fruit and earthy overtones in the flavor.
Until recently, Honduras has produced mostly commodity-grade coffee with little to really distinguish it. This is due, in large part, to a lack of infrastructure to support the development of high-quality coffee growing operations. A series of major storms, floods and other weather-related events practically devastated the Honduran coffee industry in the late s and early s, but a few select Honduran coffees are making their way to market. Honduran coffees are usually grown on small farms and processed by hand.
Until the last few years, most of these small lots would be mixed together for sale, blotting out any distinctions among them. As more and more importers move to direct trade and farm-to-consumer models, this is likely to change, and specific regional coffees and estates will begin to establish reputations again. Honduran coffees tend to be mild and lightly acidic with a distinct caramel finish that is most pronounced in the highest-grown coffees. As with other Caribbean countries, the harvest time runs from October through March, with the best coffees shipping in mid-to-late spring and early summer.
If there is any country whose coffee is undervalued, it would be Mexico. The southern part of the country, where it begins to narrow and become the Central American peninsula, produces many fine coffees that rival anything on the world market. The government and the Mexican coffee industry, however, have put little effort into marketing the brand. Thus, the best known coffees from Mexico are known more commonly by their regional names -- Chiapas, Oaxaca, Altura Coatepec.
Mexican coffees vary widely in flavor from region to region, but most embody the traditional flavors you'd expect from a South American coffee: clean, crisp and slightly nutty, with a sharp snap. They tend to be lighter-bodied than most of their counterparts, and slightly less acidic. Depending on the region, you may find chocolate overtones and notes of spice and fruit. These days, it's quite easy to find Fair Trade, certified organic and other specialty coffees from Mexico.
The prime harvest season for Mexican coffee is November through March with the best coffees shipping January through August. Ah, Nicaragua. While Nicaraguan coffee is just beginning to make a name for itself, there's a good chance that you've tasted it before. For many years, fine Nicaraguan coffees were slipping into the marketplace disguised as Guatemalan or Costa Rican coffee, thanks to political differences that affected trade.
These days, Nicaraguan coffees are becoming recognized for the wide range of flavor and body they display in the cup. Coffees from the Jinotega and Matagalpa regions tend toward the chocolate spiciness often found in high-grown Mexican coffees, while those from Segovia are snappy and bright, with strong citrus flavor but little of the sharp acidity that can sour a lot of Central American coffees.
While wet processing is common, many smaller estates that process their own beans are experimenting with other processing methods that provide fuller body and a pronounced fruity flavor. Nicaraguan coffees from Matagalpa and Jinotega stand up very well to darker roasts without losing their distinctive characters. Coffee harvest in Nicaragua runs from December through March with the best shipping times running from January through June. Tiny Panama, the gateway between North and South America, used to be overlooked as a source of quality coffee, but that's no longer the case.
The annual Best of Panama cupping competition has brought out and highlighted the most distinctive Panamanian coffees available each year. Even supposedly "mediocre" Panamanian coffees from the lower regions are sought after by lower-end specialty roasters. The coffees grown in the higher regions, particularly Boquete, can rise to the truly spectacular. What makes Panama unusual, even among other coffee-growing countries, are the microclimates that exist there in close proximity to one another.
Because of factors such as landscape and the proximity of the ocean to the mountains, one may find as many as six distinct and separate microclimates within a 6-square-mile area. In addition to the variety brought about by climate, Panama benefits from coffee farmers and estate owners who have been historically open to experimentation. Thus, unlike some countries where the coffee industry is dominated by one varietal, Panamanian estates grow a wide range of varietals, including Bourbon, Typica, Caturra, Cataui, Pache and, most recently, Geisha.
Panamanian coffee tends toward sweetness, with honey, caramel and maple flavors underlying floral and fruit notes, and well-rounded mouth feel. Panama's harvest season is shorter than many other Central American countries, hitting its peak between January and March, with shipping times from February to July. Like Central America, South America has long had a reputation for growing "pleasant" coffees. The typical coffee from South America is balanced, smooth and light, on the mildly acidic side. Again, though, much of what we expect from most South American coffees was developed by large programs that were designed to homogenize the coffees of a specific region to make them palatable for sale to the big coffee companies.
As the craft coffee movement has taken hold, many South American coffees are truly coming into their own, and the striking differences between the flavor profiles of each region are becoming more and more obvious. Even within the countries, you'll find striking contrasts between coffees grown in the different regions, and even between those grown on different farms in the same region.
When you add in the influence that varietals exert, it quickly becomes obvious that the South American coffee landscape is one of surprising richness and diversity. In general, coffees from South America tend to be slightly fuller-bodied and less acidic than Central American coffees, but much lighter and brighter than most African and Pacific coffees. They're an ideal starter choice for people who are used to and like high quality coffeehouse coffee but aren't familiar with single-origin coffees.
Typical Cup Profile: Medium body with complex profile including fruity, spicy, nutty and sweet flavors. Bolivia is not a name that has been traditionally associated with distinctive coffee, but as with so many other countries these days, that is changing. Over the past several years, Bolivian coffee farmers have worked intensively with Panamanian coffee growers to improve their crops, and the effort has paid off with a growing reputation for high-quality organic coffee. Coffees grown in Caranavi, in the Yunga province, are becoming especially well-known for delicate flavor nuances that range across spicy, nutty, sweet and fruity over the course of a single cup of coffee, with many of them emerging and intensifying as the cup cools.
Most of the coffee grown in Bolivia is Typica, and has traditionally been shipped to La Paz for processing. As farmers learn from their Panamanian partnerships, though, more and more of them are taking control of processing, and some lovely Bolivian coffees are entering the market. Prominent Regions: Cerrado incl. Brazil has been one of the world's top coffee producers for decades. A good Brazilian coffee has the classic flavor profile of a South American cup -- clean, light, brightly acidic, but mild and relatively balanced. Many coffee houses and roasters use Brazilian coffee as the base for their espresso blends because it tends to produce a lot of crema without adding unpleasant flavors and sharp edges to the resulting shot.
The most common coffee processing methods in Brazil are dry or pulped natural, and the most common varietals include Catuai, Typica, Caturra and Novo Mundo. Brazilian coffees do best at lighter roasts, where maple, nut and berry notes lend a subtle background to bittersweet chocolate notes.
Coffees of the World Overview - Blackout Coffee Co
Look for coffee from the Cerrado, Sul de Minas and Mata de Minas regions, and for single-farm origins for the most intense flavors. The flavors and cup characteristics of coffees from some of these microregions are distinct enough to make them worthy of mention. Typical Cup Profile: Balanced, even-bodied and lightly sweet with occasional hints of cinnamon, cocoa and brown sugar in some single origins. When asked to name a famous coffee country, most people would probably come up with Colombia off the top of their heads. The Colombian Coffee Growers Federation was one of the first organizations to get together and create a brand for their origin, and it has stuck in the minds of the general public.
Most Americans, at least, recognize Juan Valdez, the fictional quintessential coffee grower from Colombia, and many associate Colombia with good coffee. Like many other coffee growing countries that adopted standardization early on, though, Colombian coffee has suffered from homogeneity.
The standard Colombian cup is balanced, even-bodied, lightly acidic and slightly sweet -- in a word, decent and inoffensive. In recent years, though, there has been a renaissance of small estate growers who sell micro-lots of single-origin coffees. Many of those coffees stand out with their notes of cinnamon, cocoa and light brown sugar.
Typical Cup Profile: Medium body with flavor varying by region. Generally gently acidic with fruit and spice notes. Ecuador produces a lot of coffee, but very little of it makes it to the specialty coffee markets. Much of the coffee production in Ecuador is devoted to Robusta and to essentially unremarkable commodity-grade Arabica. That is changing as the Ecuadorian Department of Agriculture and local farmer cooperatives focus on educating farmers, and processing facilities focus on high-quality coffee processing. In the past few years, growers like Nice Velez have brought some truly distinctive micro-lots to the specialty market.
Technically part of Ecuador, the Galapagos Islands have a similar climate, with some distinct differences. Over the past few years, there's been a lot of attention paid to Galapagos coffee, to the point where a few national specialty coffee chains have offered limited edition reserve coffees from the Galapagos Islands.