The Columbian coffee has been recognized worldwide as having high quality and distinctive taste. The main importers of Columbian coffee are United States, Germany, Japan, The Netherlands and Switzerland. Columbian coffee, also known as Columbian Mild, is characterized by its soft terroir. Only crops of Coffea arabica of Maragogype, Caturra, Typica and Bourbon cultivars, among others, are grown. When Columbian coffee is freshly roasted it has a bright acidity, is heavy in body and is intensely aromatic.
Haitian Bleu coffee is a relatively new specialty coffee in the Caribbean region. It was introduced to the area in 1995, at a time when the Haitian's coffee market was suffering. Haitian bleu coffee growers hand pick the coffee cherries, using shade-grown farming methods and wet processing techniques to yield these unique blue-green colored beans. Haitian green coffee beans are also fair trade certified, playing an important role in the livelihood of Haitian coffee farmers. Haitian bleu retailers and those who buy Haiti coffee are helping support one of the poorest populations in the Western Hemisphere.
Indian Cherry Coffee
Cherry refers not to the flavor, but to the plantation. India Cherry is a natural Arabica coffee grown in southern India, the most prestigious region of coffee production. This is a sweet, full-bodied coffee with a strong aroma.
Indonesian Mocha Coffee
Mocha is also used as the name of a type of coffee bean with a "chocolatey" taste, smaller and rounder than most other types of beans, from the coffee species Coffea arabica, native to Ethiopia but originally cultivated in Yemen and from there exported through the port of Mocha, whence may come the development of the chocolate-espresso drink and its association with the name "Mocha". In Europe, "mocha coffee" can refer either to the coffee-with-chocolate drink, or simply to coffee brewed with mocha beans.
Kenyan Coffee In 1935, William Ukers wrote that ‘Kenyans are often blended with the better quality coffees of Central America. Today, the unique raspberry, blackcurrant and winey flavours of classic Kenyan coffee, together with its luscious mouthfeel, see it highly rated amongst the best in the world by brewed coffee drinkers and make it a great entrée to brewed coffee. Surprisingly, the recommended coffees from this instalment were citrus driven.