Log In / Join Now

Magazine Archives: May 31, 2004

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.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.