Around the World

Coffee's tropical origin and terroir determine flavor
Sam Gugino
Issue: May 31, 2004

Africa and Southern Arabia Like other African coffees, Ethiopian coffees display a sharp, winy acidity as a backdrop. Harrar, in eastern Ethiopia, produces coffees with ripe, complex, almost fermented fruitiness owing to the dry processing of beans.

For the full article, check out the new issue of Wine Spectator, on newsstands May 31, 2004.

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