| There was a time in America where Folger's coffee | | | | in the searing heat of Thailand, the chicory-laced |
| dominated, with instant and drip varieties, taken with | | | | brew is best served cold with plenty of ice and |
| sugar and/or milk. Then, our world expanded with | | | | sweet condensed milk. |
| Skybury from Australia to Peaberry from Kenya, and | | | | From the volcanic soil of Mauna Loa in Hawaii, one |
| let's not forget Barcelona's Kona. Nowadays, there | | | | can sip a more medium and aromatic taste. Sumatra's |
| are so many varieties of great coffees, blends from | | | | is full and richly flavored. With a distinctive, difficult to |
| so many countries, it is positively mind-boggling. | | | | describe aftertaste, the Beanya comes literally down |
| Not surprising to note that after just over a century, | | | | from 17,000 feet to the arid landscape of Kenya with |
| Brazil is now the world's largest coffee producer. It | | | | great deepness and smoothness. |
| has space enough for one third of the world's coffee | | | | All these are thanks to the crushing and roasting |
| growing area. It has produced South America's | | | | techniques combined with hot water filtering of the |
| delicious blends from Minas Gerais to Bahia. | | | | 1400's. Some of the earliest coffee lovers were born |
| Popayan and Narino blends are probably from the | | | | then, too. |
| best-known producer, Columbia. These are mellow, | | | | Europeans, however, take a back row. Coffee in |
| sweet, and delightful and offer both excelso and | | | | France is still made from half milk and half coffee |
| supremo. | | | | – caf au lait. Austria prefers their Viennese |
| Beyond these coffee bean producing giants lies a | | | | combo with a mixture of regular and dark, 1/3 to 2 |
| wide world of varied blends with their vast spectrum | | | | 3, and has done for hundreds of years. |
| of colourful choices. | | | | Our love of espressos from Italy is all thanks to |
| South and Central America's northern neighbor, | | | | famous Italians Luigi Bezzera (1901) and M. Cremonesi |
| Mexico, has risen to compete with them. The delicate | | | | (1938). They are less caffeinated than most and |
| and slightly acidic mellowness of these tiny beans are | | | | more than one doesn't leave one feeling guilty. If that |
| widely enjoyed. However, for a real jolt, the strong | | | | is too strong then a milky latte is perfect. Why not |
| cubano, which is taken like a tequila shot, flows | | | | savor the drink named after the hooded part of a |
| warmingly from the shores of Cuba. | | | | monk's robe or habit – cappuccino, blended |
| The world's fourth largest coffee producer provides | | | | lovingly nowadays in modern cappuccino machines |
| perfectly warm and damp climatic conditions for | | | | right in your kitchen. However, there is still nothing |
| coffee. Indonesia is world-renowned for its deep and | | | | more cost effective and delicious before the morning |
| not so acidic drink. | | | | commute than a couple of cups of good old |
| Nearby Malaysia stands as stiff competition with the | | | | American. Even drunk black, it is well worth waiting |
| not so perfect Liberica. This strong cup is brewed by | | | | for! |
| filtering the grounds through a muslin bag. However, | | | | |