This is a continuation of Coffees from around the world.
If we’re going to take a trip around the world to sample different coffees, it would be impossible to avoid Columbia. The world-renowned Columbian coffees are always delicious. La Esperanza from Tolima, for example, is extremely unique. Grown at nearly 6,000 feet, it has a delicate aroma and a highly unusual flavor. It tastes cherry-like, but with hints of pipe tobacco and chocolate. While that may sound horrible in theory, in practice the flavors really work well together. The result will surprise you! Columbian Supremo is also excellent. It’s a complex mixture with hints of semi-sweet chocolate and vanilla. Unfortunately, it loses something quickly when it cools, so be sure to drink it hot and quick!
When we find ourselves in Africa, we have to try the Tanzanian Peaberry coffee. There are a couple of things that make it stand out. First of all, it’s grown on, of all places, the southern slopes of Mt. Kilimanjaro! Of course, the good news is that anyone who wants to climb Kilimanjaro has plenty of coffee available to keep them going. The second thing that makes Tanzanian Peaberry unique is the shape of the beans. Most coffee beans are actually composed of two flat beans. Not the Tanzanian Peaberry! It is a single oval bean. One consequence of that difference is that the Peaberry has higher acidity than lots of other coffees.
A quick side trip to Ethiopia, while we’re in the neighborhood, finds us faced with even more delicious options, The Yirgacheffe region contains an orangey, lemony, chocolaty brew, which is a delight to drink.
A visit to India reveals yet another interesting concoction, Monsoon Malabar. Three months of wet winds created the Monsoon Malabar. Its beans are puffy and yellow and its flavor tastes slightly of apricot. Also, while there, it’s important to try one of the sweet, raisin-tasting Jumboors.
Traveling east, to Indonesia, we should stop in Sumatra to sample a roast from the Lake Toba region. It has a sweet and flowery taste, but with just a bit of cherry as well. The Northern provinces also offer a darker roast, which is spicy and has hints of grapefruit and cedar.
Let’s not forget about Vietnam. The Robusta from Lampung is a joy to sample. The unique washing, drying and polishing process used to make it produces an astringent, woody flavor, which is reminiscent of Arabica.
A quick stopover in Jamaica, before heading home, reveals something unusual. Jamaican Peaberry, which, like its African cousin, consists of a single bean, produces a totally different taste. This strong cup is full-bodied, floral and very acidic.
So, as we return home, we are exhausted, yet enthusiastic about the many possibilities for tomorrow morning’s cup!
You may enjoy learning about Speciality coffees