Viennese roast makes a rich, after-dinner coffee. French roast makes a strong coffee suitable for drinking with milk. Italian roast makes strong dark coffee suitable for espresso. The characteristics of coffee come from local growing conditions. Thus, coffees often take the name of the place they were grown.
Arabian coffees have excellent acid and full body.
Columbian coffees have a full-bodied, mellow taste. Costa Rican coffees have medium taste and rich body. Ethiopian coffees have a winey taste and a deep aroma. Guatemalan coffees possess zesty taste and heavy body. Indonesian coffees, including Java, are low in acid.