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Coffees from the Sumatra region have developed a devoted fan base for their smoky and earthy — almost spicy — qualities. As with the grapes used for wine, the characteristics of the beans that make coffee are highly dependent on the temperature and conditions in which they are grown.

As artisanal roasts grow in popularity, customers are faced with more and more complex coffee menus — not just menus that tell you the different prices of a latte or cappuccino, but menus that offer the same drink made using beans from many different origins.

So, why order a Kenya over a Costa Rica? Read about the differences in taste of coffee from 12 different regions to find out. For this list, we sorted regions by countries, as different countries have regulations in place that trickle down to affect the way the coffee in your cup tastes. Also, coffee taste varies so much from one estate to another; as a result, in making this list, we leaned toward outlining general (but useful) flavor profiles.

Even if you don’t normally go to coffee shops where you are presented with a multicultural array of coffee beans, it is interesting to know which origins you veer toward. First, it is important to note the primary differences between arabica and robusta coffee beans. Robusta coffee beans can grow at sea level, are higher in caffeine, and taste harsher than arabica beans. They are mostly found in blends or instant coffee.

Arabica beans grow in high altitudes and have a wider spectrum of taste. Most coffee beans — about 70 percent — are arabica. Those who prefer more acidic, berry-forward notes in their coffee might choose a variety from Kenya. 

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