Wondering where to get the best coffee fix? Book a ticket to these destinations and try some of the world’s coffee specialties! Ethiopia This is where coffee began, so it’s no surprise! Back in the tenth century, Ethiopia’s nomadic people discovered the red cherries, eating it directly as a fruit instead of brewing it. As […]
November 13, 2019
Wondering where to get the best coffee fix? Book a ticket to these destinations and try some of the world’s coffee specialties!
This is where coffee began, so it’s no surprise! Back in the tenth century, Ethiopia’s nomadic people discovered the red cherries, eating it directly as a fruit instead of brewing it. As the pilgrims from Ethiopia spread out to Middle East, it eventually spread out to Europe, then in turn, to the Americas and Asia. Ethiopian coffee beans produce a sweet, fruity brew that almost tastes like tea.
Peru’s Andes mountain and its higher altitude produce some of the world’s best arabica coffee beans. Coffee production in the country began in 1700s, and the Peruvian coffee we know today still tastes delicate but bright, with floral tones that will surely excite your tastebuds.
The Big Island’s Kona region produces premium coffee with a smooth, vibrant, caramel flavor. 100% Kona coffee is hard to come by, and when you do find an authentic blend, it’s often extremely expensive. This is because the whole production process is laborious, as everything is usually done by hand and not by harvesting machines.
The country is famous for its Blue Mountain coffee beans, also known as the “champagne of coffees”. It’s even delivered in wooden barrels instead of the usual coffee sacks! Coffee beans coming from this region often tastes very rich and smooth, sometimes with a hint of chocolate.
Looking for something strong and smoky? Indonesian coffee is the way to go. The earthy, almost spicy, notes are usually served as a dark roast, meaning the beans are roasted at a higher temperature.
A lush mountain region and warm climate are an important factor in Colombia’s coffee production. Most of the country’s coffee is grown in shade, an environmentally friendly practice that requires little to no chemical fertilizers and encourages greater biodiversity through animal habitat. Colombian coffee is generally nutty and sweet, with strong caramel undertones and mellow acidity.
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