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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. -
Brazil is known for being the world’s largest producer of coffee for a reigning 150 years. Specific regions are sometimes highlighted as a sign of quality. The flavor profile of Brazilian coffee is very chocolaty, nutty, and rich with light acidity, which makes it a popular choice around the world. -
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Colombia is another very famous coffee producing country. Since the 1950s, the iconic Juan Valdez and mule have been recognized as a symbol for Colombian Coffee. With a great deal of variety in flavor across regions in this country, it is hard to list one profile of notes for this country. Coffees have been known to be very smooth with a chocolate finish to more bright and fruity.
