Throughout the world, there are several different places where coffee growing is ideal, known as coffee growing regions. Regions such as Ethiopia, Columbia, and Hawaii are known to produce some of the best coffee, all of which having their own unique flavors.
In Ethiopia, there are two main processing methods that are used: natural, and washed. The coffee that is produced by what is known as natural processing is known to be more fruity with notes of blueberries or cherries, and heavier on the tongue, with a sort of deep red wine flavor. Coffee in Ethiopia that is produced through the washed process, has its fruit removed, usually within 12 hours of it being picked. Washed coffee from Ethiopia generally has a more floral flavor, and is usually a lot more delicate on the palate, similar to a tea, as opposed to a darker coffee.
Columbia, located in South America, is one of the largest coffee producing nations in the world right now. The volcanic soil of Columbia, coupled with the ideal, humid climate and high elevation, produces a fantastic cup of coffee. Overall, the coffee from Columbia is known to be somewhat sweet, and on the more mild side. The acidity can vary a fair amount, but is usually in the middle, when compared to coffee from other regions. A lot of people would say that Colombian coffee, when brewed, results in a very clean cup.
Hawaii coffee, specifically from the Kona region, is very sought after as well, and is separarated into a few different categories. The three best varieties being extra-fancy, fancy, and Kona number 1. The majority of coffee listed as Kona, usually contains only 10%-20% of real Kona coffee, with the rest being various amounts of different grade arabica coffee. Though, coffee that is 100% pure Kona, is usually extremely smooth, but also pretty expensive. Dark coco notes are prevalent in Kona coffee, as well as a clean but very docile acidity. Kona coffee is very flavorful for the most part, and also is mildly oily.