Search Results

What is acidity?

Where coffee is concerned, acidity is actually a pleasing, highly desirable characteristic of coffee's complex flavor. Acidity is present in all varieties of coffee, in the form of formic, malic, and acetic acids among others. These same acids are found in vinegar, fruit, and wine. Proper roasting lends itself to wonderfully balanced acidity, giving coffee its pleasing "snap" and sharp, bright liveliness!

If you are sensitive to coffee acidity, we recommend a coffee that is naturally lower in acidity such as the Indonesian varietals: Sumatra, Papua New Guinea, Timor, or Celebes Kalossi. Dark roasted coffees are also a good choice. The darker the roast, the lower the acidity.

Central America: Home to many different coffees, Central America offers a variety of growing regions that produce a wide variety of coffee for the enthusiast to sample and enjoy. Guatemalan coffees are considered to be some of the world’s best as the different growing regions produce coffees rich in flavors reflecting the landscape around them. For instance, coffees from Lake Atitlan offer hints of chocolate and cinnamon set against a deep body and rich flavor.
  
Africa:  Several countries are home to many varieties of African Coffee. For instance, Ethiopia offers a variety of coffees based on regions within the country.  Yirgacheffe coffees, from the Sidamo region of Ethiopia feature floral and tangerine notes. While many coffee shop owners try to compare Yirgacheffe coffees to other types of coffee, there is no real comparison. Yirgacheffe coffees are highly unique and enjoyable. While the Yirgacheffe coffees enjoy a great deal of popularity, on the other hand, Zambian coffee is not nearly as well known, but has delighted those who have taken the opportunity to sample it.   
  
Indonesia: Home to a wide variety of coffee, Indonesia offers many well known choices, such as Sumatra and Java, as well as lesser known selections like Timor, Papua New Guinea, and Celebese Kalossi. Sumatra truly reflects the tropical environment it is grown in, offering a complex and deep body with low acidity,  and (more than) a touch of earthiness. In comparison, Java offers a similar experience to Sumatra but less earthiness, providing a brighter yet still complex cup. 

Coffee Origins

Often you will hear the term "Single Origin" when discussing coffee.  Single Origin refers to coffee that grows only in a single region or country.  For Instance, among Guatemalan Coffees, there are three regions.  Coffee from each region is referred to as single origin due to the unique characteristics of each region, despite the fact that it comes from the same country.  In Guatemala, Lake Atitlan, Antigua, and Hue Hue Tenango, are the three primary growing regions, each producing distinct and unique coffees. 

On the other hand, when you hear about African Coffee, this refers to the coffee that originates from several different countries that are home to multiple coffee-producing regions.  For instance, it can refer to Ethiopian Coffee, which includes coffee from origins such as Sidamo and Harrar.  Or it could refer to Kenyan coffee, which includes coffees from the Mount Kenya and Nyanza regions. 

To view more information about Coffee Regions and Coffee Origins please visit

http://www.specialty-coffee-advisor.com/coffees-of-the-world.html