Taste and Territory

Coffee grows in a wide variety of countries.
Think about wines: different soils bring different features to the same botanical species.
The same Arabica will taste sharper in Kenya, strong in Paupasia, sweet in Colombia.
Volcanic soil: Brazil, Cameroon, Central America
Volcanic soil subject to lateral movement process: Kenya
Clay-Silicon soil: Ivory Coast
Alluvial soil: Madagascar
Boggy and sandy soil: old French Guyana (Suriname)

BRAZIL

There are different varieties depending on the region:
Parana, in the south of the country, is a sweet Arabica now about to disappear because of low temperatures;
Sul de Minas is a strong Arabica with a low caffeine rate, a pleasing but vanishing aroma, a greasy and persistent taste and a low acidity;
Santos is a sweet and delicate Arabica;
Minas and Victoria are bitter, hard Arabicas releasing characteristic iodine aromas.
A Robusta variety called Conilon is grown in these regions too, but it's mainly used for local roasting.

COLOMBIA

Among many well-known coffees, Supremo is the Colombian star: a fruity coffee with a subtile low acidity.

GUATEMALA

Guatemala produces a powerful Arabica with a medium caffeine rate.
Strong, aromatic and with a strong acidity.

MEXICO, SAN SALVADOR, COSTA RICA

These are low caffeine Arabicas very similar one another: aromatic and pleasantly sour.

KENYA

Often used in 100% Arabic blends, coffees from Kenya are sweet and aromatic with a persistent acidity.

ETHIOPIA

The Sidamo, full-bodied and aromatic, comes from the north of the country and preserved the richness of coffee origins. The noble coffee for excellence, it has a complete, natural, fruity taste with apricot notes.
The Yrgacheffe is sweet and scented with a low caffeine rate.
The Harrar is very aromatic, wild and full-bodied.
The Djimah is a very characteristic and incredibly bodied variety.

INDIA

Various Arabicas are grown in the west part of the country, in the Karnataka region. Light and sweet, pleasing, delicate and with little acidity.

JAMAICA

The Blue Mountain from Jamaica has a great reputation among coffee experts.
Well-known for its low acidity and its persistent aroma, it's low-caffeine Arabica; precious and very expensive because of its small production, it is considered as one of the best coffees in the world.