Coffee round the world

Your favorite morning coffee comes to you in myriad flavors, colors and tastes. You might prefer to wake up to really strong espresso, or the warm delights of creamy, thick cappucchino, or even the milky latte. To know the exact kind of coffee that would give you a consistent taste, however, you have to go beyond the taste. So if you are a coffee lover, or if you want to explore deeper into the origins of your favorite cup, read on further.

Indian coffee

Indian coffee is famous all over the world for being a ‘mild coffee’, having its own distinctive aroma and delicate taste. Usually grown in shade, Indian coffee is popularly segregated into two types – the Robusta, and the Arabica. Mild, with a full flavor that is not too acidic to the taste – the Indian coffee sold in the international market is primarily of these types:

• Kents
• S.795
• Cauvery, a natural hybrid of the bourbon genre of coffee, and
• Sln.9

Apart from these, specialized coffee drinks are also made from rare coffee yields, which include the Monsoon Malabar, the Mysore Nuggets extra bold and the Robusta Kaapi Royale. The Indian coffee bean traditionally produces a lighter, yet sharp tang that is loved by many.

European coffee

Europeans have had a glorious tryst with the coffee, starting from the early renaissance periods when coffee was brought to Italy, from Africa. Today, Italy and most other European countries source their beans from all over the world, and have their master baristas roast the beans to bring out the diverse blends and different aroma. The Europeans gave the world the strong brew of the German coffee, the creamy thickness of the Latte or the bitter clarity of the Espresso coffee.

South American coffee

High altitudes, coupled with a moist, warm tropical climate – the Equatorial belts of the South American Countries provide some of the best coffee growing conditions. The most common coffee yields of both Robusta and Arabica come from countries like Brazil, Colombia and Equador, and are typically mild and sweet in nature.  In fact, the best Colombian coffees, the Colombian Supremo and the Excelso, are also two of the most preferred coffee beans everywhere around the world. The Supremo is aromatic and delicate, while the Excelso is coarser and softer, and often produce some of the best bitter coffee.

Central American Coffee

Unlike their South American counterparts, the Central American coffee produce is newer in nature, and therefore offers a varied platter of flavors for coffee. The primary coffee-producing areas are Guatemala (the regions of Antigua and coban) and Costa Rica. The coffee produced here is directly affected by the volcanic black soil, and as a result the coffee beans are very hard, and produced great results on roasts. Costa Rican coffees, in addition, have a sharp acid tang to their flavor and a very succinct spicy aftertaste. Both Costa Coffee, as well as Starbucks sources much of their produce from this region. The coffee produced here is also slightly oily in texture, and therefore, smoother than the produce in other regions.

North American Coffee

North American Coffee remains an extremely distinctive coffee due to its sharp and tangy nature. Most of the coffee in this region is produced in Hawaii, Mexico and Puerto Rico, with Coffee Arabica remaining as the primary choice for coffee cultivators. Rigorous grading processes and strict investment in good quality Kona beans (only for Hawaii) ensures that coffee from this region never loses its strong flavor.

The Asian coffee scene is also rife with local produces, especially from Vietnam, Sumatra and Java, which produce a great flavor and distinctive aroma for its coffee beans. While not exactly excellent for blends and mixed brews, these coffee beans really come of their own while taken as a single brew.