Once upon a time in America there was drip or instant, milk or sugar. Folger’s was the name of the game. Then, from Australian Skybury to Kenyan Peaberry, from Kona to Barcelona, the world exploded with options. Today there’s enough variety in choices of blend, country and style to boggle the greatest coffee aficionado.

Brazil is the world's largest coffee producer!

Of course there is Brazil, the world’s largest producer for more than a century. Not surprising considering a third of its landmass is suitable for coffee tree growing. This South American powerhouse produces wonderful aromatic blends from Bahia and Minas Gerais.

Colombia, perhaps even better known – even though second in volume – makes a light, sweet delight that comes in ‘supremo’ or ‘excelso’. The coffees made from Popayan or Narino are surpassed nowhere.

Columbia boasts some of the finest coffee in the world.

But beyond these two giants of coffee bean production there lies a world of different blends that add their own distinctive colors to the spectrum of choices.

Mexico refuses to bow down to its better known South or Central American cousins. The small beans grown there produce a delicate body and light acidity, giving the coffee a mellow flavor. And Cuba, with its extremely strong cafe cubano – drunk like a shot of tequila – joins its Spanish relatives for a jolt.

Indonesia is well-known for its finely aged coffees, where the warm, damp climate slowly produces a drink with deep body and less acidity. As the fourth largest producer it isn’t likely to run out soon.

Malaysia won’t be cowed by its more famous neighbor, though. The venerable practice of brewing in a muslin bag, used to filter grounds, produces a strong cup. Even the lesser grade Liberica should be experienced at least once.

Thai coffee with ice and condensed milk = YUM!

Even tiny Thailand weighs in with a chicory-tinged blend served with ice and condensed milk, for those who enjoy their coffee cold.

The Kona from Mauna Loa is sweet, medium-bodied and aromatic, while the Java from Sumatra is full-flavored and rich. Even the Beanya from Kenya, grown at 17,000 feet is smooth and deep, with a slight aftertaste that defies description.

But the practice of roasting and crushing beans then filtering through hot water, born in the 15th century, has produced many more delights for the coffee addict.

Naturally, the Europeans won’t take second place to anyone. France still favors its cafe au lait – half-coffee, half-milk. And Austria still values the two-thirds dark, one-third regular that has been a traditional Viennese blend for centuries.

Good ole pure black coffee does the trick for many American coffee lovers!

Thanks to Luigi Bezzera in 1901 and later M. Cremonesi in 1938, there are Italian espressos to die for. And since they contain less caffeine than others, you can have two and not feel guilty. For those for whom that’s still too strong, there are the weaker latte and cappuccino (named for the hood on a monk’s habit).

But for my money, the good old American black is the coffee, the whole coffee, and nothing but the coffee.

Have a cup!

II

There are as many beans and coffees from around the world as there are grapes and wine – and as much delight to be had in sampling them.

The Colombian is, rightly so, world-renowned. The La Esperanza from Tolima, for example, is grown at almost 6,000 feet and the effect shows. High-toned with a delicate aroma and cherry-like it has hints of milk chocolate and pipe tobacco. Who knew such a mixture could actually taste wonderful?

Of course, the world’s second largest producer has much more to offer. The Supremo makes a complex brew with vanilla notes and hints of semi-sweet chocolate. Be sure to drink hot, as it fades fast.

Hopping over to Hawaii, the hand-picked Kona comes in both medium and dark roast. The latter has a very light acid with the medium making for slightly more. But the espresso roast remains a favorite, where the minimally acidic, dark and strong character really shines.

Coffee Beans on the Branch in Kauai, Hawaii

Jetting off to Africa we find a Tanzanian Peaberry, grown on the southern slopes of Mt. Kilimanjaro. Peaberries have a distinctive shape, making a single oval bean rather than the usual pair of flat-sided beans. One consequence is a higher acidity and lighter body. Climbers of the famous mountain can find a warming cup on their way up.

At the top of Mt. Kilimanjaro.

And while there, take a side jaunt to the legendary home of coffee – Ethiopia. The Yirgacheffe region is home to a citrusy brew that combines ginger, orange peel and lemon that’s both tart and chocolaty.

Trekking east to India we rest to take in another famous landmark – the Monsoon Malabar. The product of three months of the well-known wet winds, the puffy yellow beans make for a pungent brew with hints of apricot. But don’t leave without sampling one of the Jumboors, with its sweet raisin tones.

Continuing east to Indonesia we find ourselves in Sumatra, long known for the product from the Lake Toba region. A light roast, the cup is sweet and flowery. The original jasmine-like coffee flower has been retained to produce an astringent cup with cherry overtones.

And while there don’t forget about the northern provinces where the traditional dark roast gives a spicy, tropical fruit brew with hints of cedar and grapefruit.

Coffee plantation in Vietnam

A short flight to Vietnam puts us in a position to enjoy a Robusta from Lampung. The washing-drying-polishing process makes for a woody, astringent cup that competes well with its more high-toned Arabica cousin.

On the way home, a stopover in Jamaica provides an opportunity to discover an unusual source. The Jamaican peaberry, showing its African origins is a single bean. But the effect is altogether different. Full-bodied, sweetly acid, and full of floral notes this cup comes on strong.

Weary from the journey, but satisfied and satiated, we close our book of ‘Travels Around The Globe’ then turn out the light and switch off the coffee pot. Even with all that caffeine we should have no trouble sleeping.

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The coffee from Brazil is world-famous for a good reason: it’s stellar. None more so than the Brazil Bourbon Santos.

Brazil is the world’s largest coffee bean producer, but hasn’t always been regarded as the best. That may change if this blend catches on. Named after the birthplace of the cultivar, an island now known as Reunion but once called Bourbon, it hails from the port near where it makes its present home.

Aromatic, with just the right balance of bitter acids and dark body, this brew will delight the secret South American romantic in all of us.

America

Though not grown in the U.S. there are several blends that have a distinctive American style. Made to be enjoyed with a traditional breakfast, they complete rather than compete with the feast.

These brews are from a blend of medium-roasted, medium ground Columbian and Central American beans. Smooth, light on the acid and delicate-bodied, they’ll complement rather than call attention to themselves.

Steep & Brew offers a clean, fruity option, as does the Madrugada blend from Flying Goat. The Supreme Bean offers a sweet, chocolatey blend that will be perfect with pancakes.

Ethiopia

Legendary home of the Arabica tree, which produces the berry that contains the coffee bean, Ethiopia is making strides in producing a fine brew.

The Coffee Klatch from the Yirgacheffe region is a dark, dark coffee with fruit overtones for those who enjoy a bold brew. The Counter Culture of the Sidamo region is a dry-processed bean that will invariably make samplers think of its sun-drenched home.

For those seeking a delicate espresso, the Belle Espresso from Coffee Klatch may be just the right thing. A blend from five different regions, the profile is complex and entrancing.

Nicaragua

The Madriz from this Central American small-but-mighty powerhouse of coffee producers, will be a welcomed addition to the table. Hailing from Terroir Coffee, its pungent bouquet and full body will have you asking for a second cup.

Panama

A small roaster in Portland, Oregon has shown us how to find the best of Panama. Stumptown Coffee Roasters offers a bean from the Don Pachi Estate that will be perfect in a French press. From the Geisha trees of the Boquete region, this flowered and fruity brew is lightly acidic and goes down smooth.

Hawaii

The JavaBerry Black Estate Reserve is all the excuse you need to visit this Pacific island. From a blend of Kona Peaberry and Kona Extra Fancy, it offers a smooth, full-flavored balance. This one is for those who love their coffee straight.

Sumatra

Indonesian coffee isn’t for everyone. Now it is more expensive than before as a consequence of tsunamis from the last year or two, and it often has a tartness that some find off-putting.

But aficionados could do no better than the Organic Sumatra Reserve. With hints of chocolate, this medium-bodied brew is sweeter than average. Fruity overtones with a thick aroma give it that South Pacific character that make one think of tropical isles and cool breezes rather than the steamy jungles of its home.

Whatever your native country, ‘see’ a bit of the world by trying one of the stellar products from coffee growers around the world. There’s more than one way to experience the delight of an international cup.

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