Pfefferkorn Original


Coffee Around The World


The main coffee producing regions around the world fall between the Tropic of Cancer and the Tropic of Capricorn. 

 

Coffee producing countries include:

Angola

 Costa Rica

 Guinea

Laos

 Panama

 Thailand

Brazil

 Ecuador

 Hawaii (US)

Malawi

 Peru

 Uganda

Central African Republic

 Ethiopia

 Indonesia

Mozambique

 Rwanda

 Yemen

Congo

 Guatemala

 Kenya

Nigeria

 Tanzania

 Zimbabwe

Benin

 Cuba

 Guyana

Liberia

 Paupua New Guinea

 Togo

Burundi

 El Salvador

 Honduras

Malaysia

 Philippines

 Venezuela

China

 Gabon

 Ivory Coast

New Caledonia

 Sierra Leone

 Zaire

Bolivia

 Dominican Republic

 Haiti

Madagascar

 Paraguay

 Cameroon

Equatorial Guinea

 India

 Mexico

Puerto Rico

 Vietnam

 Colombia

Ghana

 Jamaica

 Nicaragua

Sri Lanka

 Zambia

 

Coffee thrives in warm, moist climates where the altitude ranges from sea level to 6,000 feet and above.  These essential conditions greatly influence your ultimate enjoyment of the brew. 
 

The cultivation of coffee trees and the processing of the cherries vary from country to country and within a country from region to region; therefore, the flavors also vary. 
 

Fro example, there are certain characteristics attributed to African coffees, but you will find that the tastes of Ethiopian coffee will differ distinctively from Kenyan coffee.  Not only do the country, altitude, region, and processing technique account for differences but also the degree of roast (color) and blend possibilities create an infinite number of flavor experiences. 
 

Shop around and learn more about the coffees you like - by experimenting you will discover and enjoy the fascinating world of coffee. 

Common Flavor Terms

Acidity

 A desirable characteristic in coffee; denotes sharpness and snap in certain coffees.

Bitterness

 Sharp biting taste, not necessarily unpleasant, which can be affected by the degree of roast and brewing procedure. 

Body

 The mouthfeel of the beverage; can be strong but pleasant, ranging from full to light and thin.

Bouquet

 The fragrance, aroma, most and aftertaste of brewed coffee.

Fruity

 Sweetly aromatic flavor, like citrus or berries.

Mild

 Smooth taste; mellow.

Nutty

 Having a nut-like flavor.

Sourness

 An excessively sharp, biting and unpleasant flavor such as vinegar, sometimes associated with over fermented coffee.

Spicy

 A flavor sensation similar to the taste of wood-spice (cinnamon bark) or clove.

Stale

 Old tasting; usually caused by overexposure to oxygen and moisture.

Sweetness

 A taste most often characterized by solutions of sucrose, which are commonly associated with fruit and chocolate.

Winey

 Taste reminiscent of wine.

 

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