The "coffee belt" includes about 80 countries - they grow the bulk of the world's coffee. The taste is influenced, first of all, by natural factors - the height of the trees, humidity, rainfall, the presence of fogs, the proximity of the farm to the city, as well as the technology of tree care, collection and processing of berries - so in the end, not only the country is important, but and the specific farm where the grain is harvested.
However, each region has its own distinct flavor characteristics. So, coffee from Kenya, due to the unique high-mountain conditions of ripening and the peculiarities of the soil, has an increased acidity and density, acquires wine-fruit shades, notes of black currant. Ethiopian Arabica has floral notes, subtle sourness and light bitterness. Varieties from Honduras are often used in mixtures - they have wine tones and a pronounced sourness. Indian coffee is generally dense and strong, with chocolate notes. Arabica from El Salvador has a balanced soft taste with apple acidity. Colombian coffee is silky, thick, with citrus notes. Coffee from Peru has no pronounced aftertaste and is distinguished by its delicate sourness. The single varieties from Guatemala have a smoky aroma and a zesty citrus flavor. Brazilian coffee has a nutty aroma with hints of chocolate, almost no sourness.