Light Coffee Bean
Appearance: Light brown; dry surface.
Flavor: Tastes more like toasted grain
than coffee, with distinct sour or acidic tones.
Medium
Appearance: Medium brown; dry surface
Flavor: For an American the characteristic coffee flavor;
the grain flavor is gone; a definite acidy snap, but richer
toned and sweeter than light roast.
Dark
Appearance:Very Dark brown; very shiny, oily surface
Flavor: Burned or charcoal tones plus a bittersweet
tang; all acidy tones gone.
Source: Coffee A GoGo
BRAZILIAN SANTOS A high quality
bean grown in Sao Paulo region. It is smooth, full bodied with only a slight
bitterness or acidity and derives its flavor from the iron rich soil - terra
roxa - in which it is grown.
COLOMBIAN MEDELLIN EXCELSO Has
less acidity than most Colombian coffees. Full of aroma, it is a a light flavourful
coffee.
COSTA RICAN A very mild coffee,
full bodied with a nutty
background.
ETHIOPIAN MOCHAThis coffee comes
from the name of the original coffee plant, it is a smooth, well-matured coffee
with a distinctive aroma. Its flavor is reminiscent of high pheasant, hence
the trade term 'gamey'. Excellent after dinner coffee.
JAMAICAN BLUE MOUNTAIN The world
s most expensive coffee. 98% of its harvest is exported to Japan. The remaining
2 % is used in blends. Beware of imitations!
JAVA Well matured before roasting,
it has a unique slightly smoky flavor. Good after-dinner blend.
KENYAN Rates among the world's
finest coffee. It has a strong flavor, sharp acidity and fine aroma. Suitable
for people who like coffee with a bite.
TANZANIAN KILIMANJARO A coffee
with a distinctive, well-balanced flavour.Stronger than those coffees grown
in Central America.
SUMATRAThis coffee is often
dark-roasted and has a heavy mellow flavour with little acidity.
