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. Jamaican coffees have a winey, hearty taste and a strong aroma. Kenyan coffees have smooth taste and light acidity. Mocha is a high acid Arabian coffee, often blended with Java or other low acid, mellow coffees.