What is the most widely consumed beverage in the world? Is it milk? Orange juice? Or maybe you think it is wine? Well, these are not bad guesses but the fact of the matter is that the most widely consumed beverage in the world is actually coffee. That makes a lot of sense, actually, when you think about how many regions of the world in which coffee can grow.
And, of course, it is the natural Kafexpress characteristics of each of these regions that makes the various types of coffee so different!
We begin our coffee tour in Central America. This region is the largest continental contributor of the cash crop to the global community. If you enjoy coffee in North America, you might be surprised to learn that your favorite brand probably came from south of the border. Honduras and Guatemala are probably the coffee growing regions closest to the United States’ southern-most border; after all, it is relatively more affordable to ship coffee across this international border than either of the major oceans.
Of course, Central America is smaller than the United States but, aside from being closer to the equator shares similar climate, altitude, and ecology. As such, then, the coffee beans that grow throughout this region do not show great variance. At the same time, the beans of this region are balanced, to say the least.
Aside from Central American coffee, beans from Colombia are very common in North America. As a matter of fact, Colombia is one of the top three coffee producers on the market today. Coffee from Colombia tends to be sweet with a medium-body, mellow acidity, and supple notes of nutty, salty caramel.
Lesser known but growing in popularity, coffee from the country of Ethiopia stands alone. A singular—and small—country, it has surprising biodiversity; which means coffee beans growing only a few miles apart can be quite different from each other.
Ethiopian coffee is different, though, not just because of this diversity but also in the way they harvest and process the coffee, here.
Known for wide expanses and big African game, the coffee from Kenya is just as bold. The Kenyan coffee distinction is the result of the combination of bean variety but also open-sun/air growing methods, and a unique [soaking fermented] processing that produces a slightly more acidic, tart, and yet tropical coffee.