Flavor characteristics of the three major growing regions in the world.

Each fine coffee Rao’s sources is known for particular characteristics and qualities that make it unique. There are taste profiles for the three major coffee-growing regions that can be helpful to keep in mind when tasting coffee:

Latin American (Brazil, Colombia, Costa Rica, Panama etc)

These coffees are known for their clean mouth feel and slightly sweet, lively acidity. In some of these coffees, the acidity sparkles clearly above the other flavor components; in others, it provides a subtle but crisp accent.

Africa & Arabia (Ethiopia, Kenya, Yemen etc)

This region produce coffees that often have sweet flavors reminiscent of fresh fruit. This quality is balanced in some of these coffees by a somewhat tart acidity. This region exhibits a wide range of flavors, from mellow and winy (Kenya AA) to zesty and citrus (Ethiopian Yirgacheffe)

Indonesian (Sumatra, Papua New Guinea etc)

Generally rich and full-bodied, these coffees also have nutty and earthy flavors. Most Indonesians are described as smooth in acidity, with a syrupy body and slightly dry finish.