The second in volume, Colombia, is even better known perhaps. It produces a light, sweet delightful blend, which comes in 'excelso' or 'supremo', where as none can beat the coffees made from Popayan or Narino.
However, to add unique colors to the gamut of choices, a world of different blends is there beyond these two giants of coffee bean production.
Small beans grown in Mexico, giving a rich flavor, produce a delicate body and light acidity, which helps Mexico, turn down its Central or South American siblings. On the other hand, Cuba surprisingly bonds with its Spanish relatives for its exceptionally strong caf? cubano - drunk like tequila shot.
The fourth largest producer, Indonesia is probably not going to run out shortly. Its warm and damp climate slowly produces a drink with deep body and less acidity coffee.
Even the more famous neighbor of Malaysia, won't be able to cut it out. A strong cup is produced, by the revered practice of preparing in a muslin bag, which is used to filter the grounds. At least once, you should even experience the lesser grade Liberica.
For those who enjoy cold coffee, chicory-tinged blend of tiny Thailand served with ice and condensed milk is a good option.
Many more delights for the coffee addict are produced by the 15th century born practice of crushing and roasting the beans filtered through hot water.
The Europeans won't follow anyone, naturally. Cafe au lait - half-milk, half-coffee, is still favored by France. The traditional Viennese for centuries, one-third regular and two-thirds dark is still valued by Austria.
The famous, mouth watering Italian espressos were discovered by Luigi Bezzera in 1901 and later M. Cremonesi in 1938. They contain lesser caffeine, which allows you to have two without any guilty feeling. There are weaker latte and cappuccino, which is named for the hook on a monk's habit, for those for whom the cappuccino machines and Italian espressos are still strong.
Nothing else, but the good old American black is the coffee, the whole coffee for my money.
