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. Panamanian coffees posses light acidity and medium body.
Peruvian coffees have medium acidity and heavy body.
Sumatran coffees have sweet richness and full body. Coffee making tips All coffee makers must be kept scrupulously clean, as the oily residue in the pot affects the flavor of the next brewing. If soap is used, rinse thoroughly. Percolated coffee is made in a coffee pot, which should be filled nearly to full capacity, and served right after brewing for best flavor. Filtered coffee is made by pouring hot, but not boiling, water through freshly ground or recently purchased ground coffee.