Coffee is a product of its micro-growing climate. General descriptions are provided
as a rule-of-thumb to help guide your taste experience.
As your tasting skills develop, you will begin to recognize the distinct characteristics
of coffees grown in each region:

South and Central American coffees are typically ligher in body, bright in acidity, and
flavored by nutty or light floral spice.

Indonesian and Pacific coffees are generally full in body, smooth or low in acidity, and
typified by earthy or herbal flavors.

African and Arabian coffees are usually medium to full in body, bright and tangy in
acidity, and characterized by fruit/wine-like qualities.