Papua New Guinea is often lumped in with Indonesian coffees. But it is distinct in nearly every way.
Flores is small by island standards, just about 360 kilometers end to end. It is in the Indonesian archipelago, between Sumbawa and Timor islands.
If there is a problem with Costa Rica coffee, it's the fact that it can lack distinction; it is straightforward, clean, softly acidic, mild.
Good news, Sammy Sosa ...the Dominican produces more than mild cigars. It has a tradition of coffee production that dates back several centuries now.
Mexican coffee originates from South-central to Southern regions of the country.
he variety of wild Robusta coffee still growing today in Uganda's rain forests are thought to be some of the rarest examples of naturally occurring coffee trees anywhere in the world.
Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity.
El Salvador coffee had a poor reputation for years, marred mostly by the inability to deliver coffee of high quality within an unstable social climate.
Coffee from Panama was once overlooked and under-rated, but not any longer.
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild.
Green coffee is decaffeinated before roasting. This process changes the color of the green coffee: it varies from light brown (Natural and CO-2) to green-brown (MC and Swiss Water Process -SWP- decafs).
Okay, it is a continent and an island. But how do you classify Australian coffee?
Kivu is the general name for East Congo (Kinshasa) and covers a very broad geographical area.
Much of the flavor of Sumatran coffee comes from the way Sumatras are processed, the wet-hull method , not to be confused with wet-processed coffee.
How did this ornamental tree imported into Honolulu in about 1813 by Kamehameha the Great's Spanish interpreter and physician Don Francisco de Paula y Marin become Kona's economic mainstay?
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