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Kenya is a very established coffee producing country and even has a dedicated rating system for the size of beans produced in the many growing regions there. Most popular is the AA type of bean, which is the second largest and often associated with the highest quality of flavor. The taste profile is acidic and sweet, with notes of berry. -
Papua New Guinea grows coffee on a smaller scale and is often harder to access in large quantities. Volcanic soils give this coffee a sweet, clean flavor enjoyed by many. Regional differences are not particularly apparent, but may become a factor in the future. -
Generally a mildly acid coffee, light-bodied but flavorful and aromatic, Peru is considered a good blender owing to its pleasant but understated character. Peru also is widely used in dark roast blends and as a base for flavored coffees. But the best Peru coffees are subtly exceptional: light and levitating with a vanilla-nut-toned sweetness that deserves appreciation as a distinctive specialty origin. -
Sumatra coffee lends well to being dark roasted and is sometimes referred to as the ‘king of the dark roast’. The roasted coffee delivers a bold and complex experience with a vibrant deep taste that is earthy, herbaceous, dark chocolatey, and smoky-musky (pipe tobacco), yet finishes with a sweet and smooth aftertaste. Subtle notes of berry and vanilla bean can also be detected.
