Which Coffee?

Here is our take on coffee tastes and regions.

CENTRAL
AMERICAN

Dark to light chocolate, low acidity sometimes with nuts. Most Central American coffees are a ‘traditional coffee taste.’

Guatemalan – Costa Rica – Mexican

SOUTH
AMERICAN

With a low acidity these regions (in-particular non single estate Brazilians) can be slightly bland however they are good all-day drinkers as both are commonly used as component parts of many coffee blends.

Brazilian’s – Colombians

EAST AFRICA
& ARABIA

Many different taste characteristics come from these regions, to sum up in a few sentences we’d suggest these are often Winey, light, fruity (think berries) and bright.

Ethiopia – Kenya – Yemen

CARIBBEAN

All the Caribbean coffees are generally very un-offensive on the palate. With neutral flavours and some sweetness they are certainly one’s to be tried.

Jamaica Blue Mountain

SPECIALITY
COFFEES

In this category sits many of our finest coffees that don’t really have a home elsewhere. Being lovely coffees they are deserving of a place in our chart.

Hawaiian Kona – Australian Bassalt Blue

INDONESIAN

Great coffees from a great place. With the exception of Old Brown Java most, if not all, Indonesian coffees produce earthy, spicy & syrupy tastes.

Java – Sumatra – Papua New Guinea

AGED & TREATED COFFEES

We’d really struggle to describe these coffees by specifically saying aged & treated coffees. Both of these coffees have fantastic unique profiles and have to be tasted to be believed.

Old Brown Java – Monsoon Malabar

Coffee Bean Shop