Where in the world is the best coffee from?
Colombia is the biggest exporter but are their beans the finest?
Answers:
Sumatra.
Brazil of course..
hawaii.kona
Brazilian coffee is best.
I gave up coffee 4 years ago. I thought Costa Rica Tarrazu had it all. The wineyness of African and some Central & South American coffees, the fullness of Pacific Island and Indonesia coffees. Kenya AA is a miraculous coffee, like toffee. Tanzania is very close, not quite as much toffee flavor, less body.Ethiopian Harrar is very winey, as are some Kenyas.like Burgundy. Colombian's run the gamut, but are simply great coffees at their best. Guatemalan is nutty. Mexican is light and good for black coffee. With sugar. Brazil Bourbon Santos is very lively but very light in body. Hawaiin Kona is wonderfully aromatic, medium light, low in acid. Sumatra Mandheling is lowest. Very heavy and rich. New Guinea is excellent. Lively enough for great taste, still heavy. Celebes Kalossi is nutty and medium heavy. Yemen Mocha has an earthy taste. I used to stick with Costa Rican, switching to Kenya AA now and then.
Guatemalen Peaberry from Barnie's Coffee & Tea is probably my all time favorite.
colombia might have the biggest export for coffee beans in my experience i think brazil have the best .
Sumatera and Java.yummy
Brazil as the ad went, "Theres an awful lot of coffee in Brazil"
Blue Mountain - Jamaica >
IDK!
kenya
Jamaican mt blue is the best
Sumatra
Any South American coffee is the best in my opinion.
Kenyan Peaberry
The classic answer is the slopes of Blue Mountain in Jamaica, which was long the most expensive whole-bean coffee in the world. However, Jamaican Blue Mountain coffee has been difficult to obtain in the past 15 or 20 years; I heard unsubstantiated reports that the entire production was contracted to a Japanese coffee importer for their exclusive use. Other Jamaican coffee is also quite good, but the Blue Mountain was distinctive, delicate yet full-bodied, with a slightly malty aftertaste.
The distinction of price has been pipped by a repulsive-sounding substance called "luak," from Indonesia. Apparently the luak is a small mammal, roughly similar in size and apeparance to the European/North American weasel. The luak likes to eat coffee cherries, but only digests the edible outer rind; the beans (actually the seeds) pass through its digestive tract, having been chemically altered in some way. The locals, apparently, gather these seeds, whereupon they are washed, roasted and ground into a substance sold to gullible rich people. I cannot imagine a more repulsive beverage than predigested weasel-poop coffee, though I've had coffee that TASTED as though it had come from a weasel's fundamental orifice.
My personal candidate for world's best coffee is the variety known as mocha (not to be confused with the BEVERAGE called mocha, which is a mix of coffee and chocolate, delicious in its own right), specifically the varieties from Yemen and from the Sanaani region of Saudi America. There is also an Ethiopian variety of mocha, called Haraar, which comes from just across the Red Sea from Sanaani. True mocha has a rich, deep flavor, subtly reminiscent of malted barley and chocolate, and makes a smooth and incredibly well-balanced cup.
As mentioned by several other posters, Brazil makes a lovely coffee, usually given the varietal name santos (either Brazilian santos or bourbon santos, depending on the shipper); it's lighter in flavor than Arabian mocha, with a flavor sometimes called "winey" -- aromatic, light and with a good sugar-acid balance like a light red wine. And true Kona coffee is another lighter, more delicate coffee with an acid balance reminiscent of Brazilian.
Which is a long-winded way of saying "the best coffee is the one you like the best." Caffea arabica -- the plant that grows the coffee bean -- has at least one thing in common with vitis vinifera -- the plant that grows wine grapes: You can take the same species, even cuttings from the same plants in some cases, to different parts of the world and make a product that is fundamentally the same, but with vast differences in subtlety and nuance. The differences in soil, climate, and topography make for a range of flavors and experiences that make either one a subject worthy of lifelong study.
Enjoy!
My personal favorite is "eight o'clock" brand colombian coffee. It's fairly inexpensive and has a wonderful mild nutty flavor while still having plenty of kick behind it. I bye it whole bean of course and grind it just before preparation.
Does any one know where i can buy or get five mile point cabernet merlot shiraz red wine from?
Why does tea when made directly from a teabag stain the cup, but when made in a teapot with a teabag it doesn'
whats the recipe for spicy wing sauce?
whole fig jam -what do you eat it on?
Why do people say Oil Seed Rape instead of Rape Seed Oil ?
i eat peanut butter..?
How do i dry herbs?
remove burnt milk from pressure cooker?
why dont laughing cow cheese triangles melt like dairylea triangles?
Answers:
Sumatra.
Brazil of course..
hawaii.kona
Brazilian coffee is best.
I gave up coffee 4 years ago. I thought Costa Rica Tarrazu had it all. The wineyness of African and some Central & South American coffees, the fullness of Pacific Island and Indonesia coffees. Kenya AA is a miraculous coffee, like toffee. Tanzania is very close, not quite as much toffee flavor, less body.Ethiopian Harrar is very winey, as are some Kenyas.like Burgundy. Colombian's run the gamut, but are simply great coffees at their best. Guatemalan is nutty. Mexican is light and good for black coffee. With sugar. Brazil Bourbon Santos is very lively but very light in body. Hawaiin Kona is wonderfully aromatic, medium light, low in acid. Sumatra Mandheling is lowest. Very heavy and rich. New Guinea is excellent. Lively enough for great taste, still heavy. Celebes Kalossi is nutty and medium heavy. Yemen Mocha has an earthy taste. I used to stick with Costa Rican, switching to Kenya AA now and then.
Guatemalen Peaberry from Barnie's Coffee & Tea is probably my all time favorite.
colombia might have the biggest export for coffee beans in my experience i think brazil have the best .
Sumatera and Java.yummy
Brazil as the ad went, "Theres an awful lot of coffee in Brazil"
Blue Mountain - Jamaica >
IDK!
kenya
Jamaican mt blue is the best
Sumatra
Any South American coffee is the best in my opinion.
Kenyan Peaberry
The classic answer is the slopes of Blue Mountain in Jamaica, which was long the most expensive whole-bean coffee in the world. However, Jamaican Blue Mountain coffee has been difficult to obtain in the past 15 or 20 years; I heard unsubstantiated reports that the entire production was contracted to a Japanese coffee importer for their exclusive use. Other Jamaican coffee is also quite good, but the Blue Mountain was distinctive, delicate yet full-bodied, with a slightly malty aftertaste.
The distinction of price has been pipped by a repulsive-sounding substance called "luak," from Indonesia. Apparently the luak is a small mammal, roughly similar in size and apeparance to the European/North American weasel. The luak likes to eat coffee cherries, but only digests the edible outer rind; the beans (actually the seeds) pass through its digestive tract, having been chemically altered in some way. The locals, apparently, gather these seeds, whereupon they are washed, roasted and ground into a substance sold to gullible rich people. I cannot imagine a more repulsive beverage than predigested weasel-poop coffee, though I've had coffee that TASTED as though it had come from a weasel's fundamental orifice.
My personal candidate for world's best coffee is the variety known as mocha (not to be confused with the BEVERAGE called mocha, which is a mix of coffee and chocolate, delicious in its own right), specifically the varieties from Yemen and from the Sanaani region of Saudi America. There is also an Ethiopian variety of mocha, called Haraar, which comes from just across the Red Sea from Sanaani. True mocha has a rich, deep flavor, subtly reminiscent of malted barley and chocolate, and makes a smooth and incredibly well-balanced cup.
As mentioned by several other posters, Brazil makes a lovely coffee, usually given the varietal name santos (either Brazilian santos or bourbon santos, depending on the shipper); it's lighter in flavor than Arabian mocha, with a flavor sometimes called "winey" -- aromatic, light and with a good sugar-acid balance like a light red wine. And true Kona coffee is another lighter, more delicate coffee with an acid balance reminiscent of Brazilian.
Which is a long-winded way of saying "the best coffee is the one you like the best." Caffea arabica -- the plant that grows the coffee bean -- has at least one thing in common with vitis vinifera -- the plant that grows wine grapes: You can take the same species, even cuttings from the same plants in some cases, to different parts of the world and make a product that is fundamentally the same, but with vast differences in subtlety and nuance. The differences in soil, climate, and topography make for a range of flavors and experiences that make either one a subject worthy of lifelong study.
Enjoy!
My personal favorite is "eight o'clock" brand colombian coffee. It's fairly inexpensive and has a wonderful mild nutty flavor while still having plenty of kick behind it. I bye it whole bean of course and grind it just before preparation.
The answers post by the user, for information only, UKQnA.com does not guarantee the right.