Coffee is such a wide spread commodity it’s no wonder that there is so many different areas that produce their own unique types of coffee beans. Sweet Bean would like to take the time to walk you through the different areas of the world and discuss their unique coffee contributions to our society.

Vietnam

Vietnam has a vert tropical climate and lots of rainfall. Because of this unique climate their Robusta coffee is very strong in flavor. The taste has a slightly tart and a mild aftertaste. Vietnam is a popular supplier especially for individuals who enjoy espresso.

Ethiopia

The birthplace of coffee is Ethiopia, which is one of the largest Arabica producers. Due to the very sunny climate, the ground grains have a pleasant astringency and a characteristic slightly vanilla smell. The beans produced here have a very mild and delicate aroma.

Peru

Peru produces some of the best Robusta and Arabic beans. Because of the Peruvian landscape the coffee plants grow on mountain slopes, it gets a dark rich color and tastes with hints of spices. Peru’s unique climate allow growing grain for almost a whole year. Their fall harvests tend to be more astringent, where as their summer harvest varieties are softer and have a delicate aftertaste.

Indonesia

The staple of Indonesian beans is their slight acidity and lovely fruity notes. They also produce one of the most expensive beans called the Luwak. Nevertheless, quite strong and tart varieties are grown here, suitable for those who want to cheer up in the morning.

Brazil

Brazilian coffee has a unique flavor of mild sourness and light nuttiness. Some other beans produced in the southern area of Brazil have a more chocolaty flavor with a nice tart aftertaste. The country mainly specializes in Arabica, but the northern regions are known precisely for Robusta with cinnamon and fruity notes.

India

Indian is a very large producer of Arabica and Robusta coffee beans. Robusta is grown in the eastern regions. A characteristic feature of Indian coffee is its mild sweetish taste with very mild acidity. Some local bean varieties also have a chocolate flavor.

Uganda

Uganda’s main feature of the local beans is the slight acidity and taste of milk chocolate. Also, local coffee has a fruity aroma and a long milky aftertaste.

Colombia

Colombia has created many types of grains. Most of them have a cocoa flavor and a light fruity aftertaste. Distinct sourness and mild, balanced flavor are recognized as the benchmark for quality. Some grains have sugarcane, caramel, or chocolate flavor. Also, local producers use a unique step-by-step roasting technology, as a result of which coffee beans have a richer and more balanced taste.

Tanzania

Tanzanian coffee has a berry aftertaste and milky notes. Southern varieties have a more floral aroma and a richer consistency during the preparation of the drink. Northern varieties are tarter and have a sour cinnamon flavor. Because coffee grows on volcanic soil, the beans acquire a slight wine acidity and a darker shade.

Hawaii

Hawaiian coffee is bright, clean, and crisp with a smooth, syrupy mouthfeel. The most common tasting notes are milk chocolate, brown sugar, molasses, and honey. Some other varieties include floral notes, orange, and blackberry.