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Armeno Coffee Regional Guide
Variety is the spice of life, but sometimes too many options can be intimidating. While it’s true that each of our single origin coffees and blends have unique qualities that set them apart from one another, there are some characteristics (body strength, level of acidity, etc.) that will likely be similar among coffees from the same region. Before diving into the details of every brew, these rules of thumb can help you figure out where in the world of coffees your taste buds are most likely to gravitate to.
Indonesia
Known for their low acidity, coffees from this part of the world will typically be smooth and full bodied. Prime example? The rich, chocolatey Sumatra, which we offer at all four roast levels. Want something a little different from the region? Try the milder bodied Timor (our Cup of the Month!), or brighter Bali.
Africa
Typically more medium bodied, with pronounced acidity, people love these coffees for their complexity, fruit notes, and wine-like finish. The citrusy Yirgacheffe from Ethiopia and snappy Kenya are good examples. Or, try the Tanzania Peaberry (a personal favorite for a few of us here) for something lighter and sweet.
Americas
Though varied in terms of acidity, coffees from the Americas tend to be lighter bodied with a bright finish on your tongue. Our Costa Rican coffees are popular picks embodying these qualities, particularly the floral Tres Rios. Want something a bit different? The Organic Nicaragua has a more medium body with warm spice notes.
Islands
Typically smooth and silky with hints of sweetness, island coffees can bring all sorts of flavor notes to the table, from luxurious milk chocolate to tropical fruit. The Maui Mokka is a prime example of this, or for something really unique, try the infamous Kopi Luwak!
This Week’s Toasty Tidbit: Body Strength vs. Roast Level
When directing you through our coffees, we'll often ask you two main things: how strong of a body you like, and how light or dark of a roast. Not sure what the difference is or how that translates, taste-wise? Think of it a bit like toast.
Just like certain flavors will be inherent to the bread you choose to use, regardless of how long you toast it, the body of a coffee is inherent in the bean itself, regardless of what level it's roasted to. A Sumatra, for example, will always be full bodied whether it's roasted to a light, Full City or a dark and syrupy French roast. The greater the body strength, the more robust it will likely taste to you.
Roast level, on the other hand, is how dark you like your toast, to continue the analogy. In other words, it's how long the beans are left in the roaster. Lighter roasts showcase a bean's natural flavors, whereas dark roasts (typically what people are referring to when they say they like "strong" coffee) caramelize and deepen it. Never fear though, our motto here at the mill is "taste the beans, not the burn," so even at our darkest roast levels, you'll get a delicious, flavorful cup! You can check out the details of our four roast levels here.
Have questions for us?
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