 | Hawaiian coffee is one of the most beautiful to see in the bean form as well as one of the most elegant to taste. |
|
 |
 |
 |
|
  | Coffees from Mexico are recognized for their light to medium body, bold acidity and crisp, refreshing aftertaste. |
|
 |
  | Puerto Rican coffees are highlighted by well-balanced, soft acidity with a delicate nutty flavor. |
|
 | Guatemala produces diverse coffees. Those from the Antigua region are known for elegant complexity, great depth and refined acidity. |
|
 | Honduran coffees come from wide-ranging botanical varieties, the finest known for good acidity growing above an elevation of 3000 ft. |
|
 |
  | Salvadoran coffees are processed using the washed method and are known for their bright acidity and great flavor. |
|
  | Nicaraguan coffees, grown on land between the Pacific and the Antilles Sea, are prepared using the wet method, highlighting good acidity. |
|
 |
  | Costa Rica produces coffees treasured for sparkling acidity, milder flavor and a refreshing finish. |
|
  | Panama, between coffee-producing countries Costa Rica and Colombia, grows coffees which are bright, clean, refreshing and refined. |
|
 |
 |
 | Colombia, with 2.7 billion productive arabica coffee trees, produces coffee known for its medium body and smoothness. |
|
 |
 |
  | Processed using the washed method, Peruvian coffees are known for good acidity, excellent body and a refined softness. |
|
  | The quality of Brazilian coffee is wide-ranging. The best are known for their balanced, somewhat mellow and soft flavors. |
|
 |
 |
|
 |
 |
 |
  | Coffees from arid Yemen are naturally or dry processed, creating an array of flavors, including berry, cocoa and spice. |
|
 |
  | Ethiopia produces diverse flavors. Harrar region coffees have a blueberry aroma. Those from the Sidamo Plateau are floral and lemony. |
|
 |
  | In Kenya, coffee is primarily wet processed, resulting in citrus-like flavors, elegant medium body and crisp acidity. |
|
 |
  | Wash-processed arabica coffees from Tanzania are recognized around the world for their pronounced acidity and bright flavor. |
|
 |
  | Zimbabwe, a small but special coffee-growing country, produces coffee recognized for fine acidity. |
|
 |
|
 |
 | Thailand began cultivating coffee in 1920, primarily for local consumption. A very small percentage is arabica. |
|
 | Coffee from the Phillippines exhibits a wide range of quality. The finest are recognized for their good acidity. |
|
 |
 | Most Indonesian coffee is semi-washed for big body and distinct flavors. Sumatra and Sulawesi coffees present spice, herbal and earthy flavors. |
|
 | Coffees from the tropics of New Guinea have refined characteristics with medium body, crisp acidity and a distinct herbal flavor. |
|
 |
|
Site © 2010 Cooking.com.
All rights reserved. Photographs, images, and all other proprietary materials in each case about Starbucks
products © 2010 Starbucks Coffee Company. All rights reserved. Starbucks and the Starbucks logo are registered
trademarks of Starbucks U.S. Brands LLC under license to Starbucks.
