Coffee information from The Coffee Brew.

Discover some of the unique Coffee Varieties from around the World - Part 1

Coffees now come in a multitude of varieties, blends and flavors. For the novice brew drinker it is hard to know where to begin. So the next two articles are made for you - packed with information to help you choose a style and variety to enjoy at home or with friends at your favourite coffee shop.

Early on in America there was only drip or instant, milk or sugar. Folger's was the drink of the day. Then, from Australian Skybury to Kenyan Peaberry, from Kona to Barcelona, the world exploded with literally dozens of smooth tasting options.

These days there's enough variety in choices of top quality blends, country of origin and style to boggle the greatest coffee aficionado.

First let’s look at Brazil - the world's largest producer for more than a century. It’s not surprising considering a third of its landmass is suitable for coffee tree production. This South American coffee giant grows wonderful aromatic blends from Bahia and Minas Gerais.

Colombia, perhaps even better known for quality of beans makes a light, sweet roast that comes in 'supremo' or 'excelso'. It may be argued but the coffees made from Popayan or Narino are superior to all others.

Outside these two giants of coffee bean production there lays a world of different blends that add their own distinctive colors, aromas and flavors to the vast selection of choices.

Mexico refuses to bow down to its better known South or Central American cousins. The small beans grown there produce a delicate body and light acidity, giving the coffee a nice mellow flavour. Cuba, with its extremely strong cafe cubano – which is drunk like a shot of tequila - joins its Spanish relatives for a jolt.

Indonesia is well-known for its finely aged coffees, where the warm, damp climate slowly produces a brew with deep body and less acidity. As the fourth largest producer it isn't likely to run out soon.

Malaysia won't be cowed by its more famous neighbour, though. The venerable practice of brewing in a muslin bag, used to filter grounds, produces a strong cup. Even the lesser grade Liberica should be experienced at least once. It’s a great heart starter.

Even Thailand is in on the act with an interesting chicory-tinged blend served with ice and condensed milk. If you like your coffee cold then this could be just the treat for you.

The world famous Kona from Mauna Loa, Hawaii is sweet, medium-bodied and aromatic, while the Java from Sumatra is full-flavored and rich. Even the Beanya from Kenya, grown at 17,000 feet is smooth and deep, with a slight aftertaste that defies description. This Kenyan roast is highly revered by many serious coffee drinkers.

As many of you who have travelled through Europe will know coffee drinking there is a way of life. In France the favourite is still its famous cafe au lait made on half-coffee and half-milk. Austria still values the two-thirds dark, one-third regular that has been a traditional Viennese blend for centuries.

What could be more traditional than a cup of coffee in Italy? Thanks to Luigi Bezzera in 1901 and later M. Cremonesi in 1938, there are Italian espressos to die for. And the good thing is they contain less caffeine than other coffee drinks so you can have a second cup and not feel guilty. If you have ever experienced the social and convivial coffee scene in Italy then why wouldn’t you have a second cup? But if an espresso is too strong for your taste you can always have something a little weaker like a latte or cappuccino.

Whether it be good old American black or grounds brewed in a billy over an open fire – there are still so many more to tell you about - why not have a look at varieties around the world part 2.

And enjoy!


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