There are as many beans and coffees from around the world as there are grapes and wine - and as much delight to be had in sampling them.
The Colombian is, rightly so, world-renowned. The La Esperanza from Tolima, for example, is grown at almost 6,000 feet and the effect shows. High-toned with a delicate aroma and cherry-like it has hints of milk chocolate and pipe tobacco. Who knew such a mixture could actually taste wonderful?
Of course, the world's second largest producer has much more to offer. The Supremo makes a complex brew with vanilla notes and hints of semi-sweet chocolate. Be sure to drink hot, as it fades fast.
From smooth to strong we move to Kona grown in Hawaii. You have your choice of dark or medium roast with the medium having a bit more of a sharp flavor. If you want the best of Kona you want an espresso, rich and strong and full of flavor.
For those who like the sharp taste in their coffee, the Tanzanian Peaberry found on the slopes of Mt. Kilimanjaro in Africa may be the choice for you. This is a very unique bean, not only because of its taste but also its appearance. It is a single oval more acidic than some beans which lends to its sharp flavor. Those who come to climb the famous M. Kilimanjaro can enjoy not only her sights but also her produce.
And while there, take a side jaunt to the legendary home of coffee - Ethiopia. The Yirgacheffe region is home to a citrusy brew that combines ginger, orange peel and lemon that's both tart and chocolaty.
The Jumboors and the Monsoon Malabar are two types of beans found in India. The latter delivers you the sweet flavor of apricot while the former has a raisin flavor as its sweetener. The environment of these beans gives them their uniqueness that must be sampled to be appreciated.
Where can you find a warm soothing coffee that offers the soothing flavor of jasmine with the sweet flavor of cherry? Try the Lake Toba region of Sumatra, Indonesia. The beans grown in this region produce a light brew sharp with flavor.
Before leaving Indonesia satisfy your spicy craving. Head north to the territory where they add a touch of cedar and a bit of citrus to their coffee to make it something divine.
A short flight to Vietnam puts us in a position to enjoy a Robusta from Lampung. The washing-drying-polishing process makes for a woody, astringent cup that competes well with its more high-toned Arabica cousin.