Brazil Bourbon Santos
The best grade is Santos grown in Minas Gerais. Because it is less dense than Central American coffees, due to cultivation at lower altitudes, it prefers to be roasted on the lighter side. It is hulled and milled by the dry or natural process and nothing can touch it as a base in Espresso blends. It produces more crema and body, adding sweetness and providing a great backdrop for any other coffees. Brazil is nutty and sweet with almost no acid, and develops an exceptional bittersweet chocolate roast taste.

Colombia Supremo
Colombia is credited with one of the most successful marketing campaigns ever and subsequently has made Colombia synonymous with coffee. Most of what’s being sold on the market is average at best, since Supremos are usually pooled from many farms in the region, the resulting cup suffers from the effect of the "lowest common denominator" and that’s if it is fresh roasted. Growing regions to look for are Popayan, Huila, Antioquia, Armenia, Santander, Bucaramanga, and Magdelena.
The best grade is Supremo, followed by Excelso, which refers to the bean size only. It has a full open aroma, light body and balanced acidity. There is a sweet caramel-like body with gentle winey to fruity acidic notes.

Costa Rica Tarrazu
Tarrazu is the most densely planted high altitude region in the southern pacific region and is celebrated as the region in Costa Rica for the best soils and highest altitudes. The coffees from Tarrazu show a wide range of flavors in the cup. It is an extremely well balanced coffee with medium to heavy body. You will note a distinct floral and hazelnut fragrance, along with a mild secondary aroma of caraway seed. The aromatics are dynamic, with citrus-flower blooms and the smell of sweet bread baking. The cup has a light body and a mild intensity to match, a beautifully delicate and refined cup. It has nippy tangerine flavours with just a twist of rind, sugar sweetness, and a beautifully sweet finish.

Ethiopia Sidamo
A wet processed coffee originating in the south-central mountains south of Addis Abada. Not as wild and earthy as the Harrars, but reveals highly penetrating floral sweet aromatics, a clean cup without taints, tastes of plum and raisin in the cup, black pepper in the finish. It has a medium body with a substantial mouthfeel and good acidity.

Guatemala Antigua Iglesias
Guatemalan coffee is revered as one of the most flavourful and nuanced cups in the world. Antiguas are well known and highly rated. Huehuetenango from the north highland can be exceptional and have distinct fruit flavors. The aromatics fill your nose with milk chocolate, vanilla, and nuts. The acidity is impressive and not too high-toned or shrill, and it perfectly punctuates the luxurious, buttery, creamy-custard body.

Java Blawan Estate
The best estates are Jampit and Blawan that date back to Dutch colonialism. Blawan is one of four government-operated coffee estates in the dramatic mountains of eastern Java. This coffee has a full, thick and syrupy body with a touch of earth in the cup. There is exquisite acid balance with a complex yet delicate spicy and lavender aromatic character. It has a striking smoky bittersweet chocolate taste with a slight fruity finish.

Kenya "AA"
This east African coffee has the distinction of being one of the best coffees in the world and it comes as no surprise since every facet of production is treated with the utmost care and scrutiny. In general, this is a bright coffee that lights up the palate from front to back. It is not for people who do not like acidity in coffee. The dry fragrance is a blend of sweet and sour, with caramel and floral hints. The aromatics are powerful, of citrus and accompanied later by sweet floral smells and sharp spice hints. The cup has a medium heavy body with the flavours of berries and citrus that alternates between light sweet syrup and beautiful winey notes. The aftertaste is long and lemony with a subtle spiciness