As many types of wine and grapes as there are, there are just as many coffees and beans. The pleasure is in the trying.
The most renowned is the Colombian. Tolima grows the La Esperanza beans at almost 600ft above sea level. The aroma is a delicate cherry, combined with pipe tobacco and chocolate. If only it tasted that way, but of course, skip the tobacco part. The worlds second is the famous Supremo. Warming vanilla combines with hints of bittersweet chocolate, but this dies quickly and needs to be drunk hot. The handpicked Hawaiian Kona beans offer medium and dark blends. They are brilliant as an espresso roast.
On the other side of the world, on the southern side of Mt. Kilimanjaro, the Tanzanian Peaberry beans offer a light bodied drink with a slightly high acidity. These beans are distinctive in shape, being slightly oval. Many a climber has been welcomed with a fresh cup as they ascend the mountain. Then, Ethiopia, the legendary birthplace of coffee, boasts a citrus flavored cup made from beans from the Yirgacheffe area. The flavor is like a combination of orange peel, lemon, ginger and chocolate. Yummy, and it is in my opinion reminiscent of...
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