Region 1 - Latin America | |
| Area | Central and South America, Caribbean, Columbia, Costa Rica, Panama, Mexico |
| Acidity | medium to high |
| Body | light |
| Flavor | well-balanced, sweet, intense, tangy |
| Recommended Roast | Mild to medium - to preserve the brightness of the bean without introducing bitterness |
| Accompaniment | Breakfast, toast, muffins |
Region 2 - Africa/Arabia | |
| Area | African continent, middle-east, Arabia |
| Acidity | medium |
| Body | medium, syrupy |
| Flavor | spicy, wine-like, cocoa, citrus fruits and berries, wild |
| Recommended Roast | Dark |
| Accompaniment | Milk chocolate, cheesecake |
Region 3 - Asia-Indo-Pacific | |
| Area | Asia, Indonesia and surrounding pacific islands |
| Acidity | low |
| Body | bold, strong, heavy |
| Flavor | powerful, robust, earthy, smooth, flowery, robust, hearty, bitter tones |
| Recommended Roast | Dark to Very Dark |
| Accompaniment | Dark Chocolate, Rich desserts, Caramel |
Excerpts from http://www.coffee-makers-cafe.com/coffee-beans.html
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