Indian coffee is always remarkably perfectly balanced in both flavor and aroma. Primarily, coffee is grown in three regions of India with Karnataka, Kerala and Tamil Nadu forming India's traditional coffee growing regions.
India is known in particular for a specific kind of coffee known as Monsooned Malabar coffee, which is raw coffee processed and then exposed to monsoon moisture, giving the bean a distinctive flavor and pale color before roasting. Indian Monsooned Malabar coffee is distinct and known to be extremely low in acids
with a clean exotic taste that's slightly winey and spicy.
Indonesia is geographically and climatologically well suited for coffee plantations, near the equator and with numerous interior mountainous regions on its main islands. This creates well-suited microclimates for the growth and production of coffee. Indonesian coffee is often marketed as the particular region where the coffee is grown. The most popular regions are Sumatra and Java, which is also now a nickname for coffee. Coffee from Indonesia is low in acidity, but strong in body with deep earthy flavors. It's commonly roasted dark to emphasize its richness, smoky flavor, smooth finish and full-bodied mouthfeel and texture.
Although Thailand has only been growing coffee for little over a century, the superb quality of coffee that is being produced in today has resulted in Thailand becoming one of the leading countries for coffee production in Asia. Arabica coffee which is grown in northern Thailand supports rural communities, contributes to forest preservation, and are one of the many sustainable initiatives shining a light on the industry itself. Thailand produces some of the world’s most complex-tasting coffee varieties and has steadily been increasing production with increasing global demand.
Coffee cultivation in Papua New Guinea began in 1937 with seeds imported from Jamaica's renown Blue Mountain region. Papua New Guinea grows coffee on a smaller scale than most other coffee producing countries and is often harder to access in large quantities. Volcanic soils give this coffee a sweet, clean flavor making for a deep, lush coffee with a long, velvety finish. Papua New Guinea coffee is often described as
full-bodied, bold and earthy.
Vietnam is famous for lush jungles, rice, and unique culinary delights, but it may interest you to learn that Vietnam is also the second highest producer of coffee in the entire world. This is fairly impressive since their arabica coffee industry didn’t start developing until the 1990s.
Coffee was first introduced to Vietnam in 1857 by the French, which influenced Vietnamese
coffee to typically have
a dark and smooth flavor profile.