I've already mentioned that there are two basic coffee bushes: there's
ROBUSTA, which is relatively coarse, woody, earthy sort of taste and there's
ARABICA which is much finer, much more aromatic. But coffees do vary also betw -
from one country to a, to the next. For instance Kenya coffee tends to be quite
acid but it has the most wonderful aromatic fruity note. When you cross the ocean to
Colombia the coffees are much er rounder, fuller, richer, er not so acid and not so fresh. Er some people like this acidity, this fresh acidity, and some people
much prefer the more balanced roundness of er the Colombian or Costa Ric - Costa
Rica tends to be, have a little more acidity and it's lighter type of coffee.
Guatemala has its own particular character which is quite difficult to describe
which some people like very much. If you go to India, the coffee there is sort of
thick and full, it's the, it's the, er it's the Guinness of the, of the coffee
world as opposed to a light lager which you'd get from, from er, Costa Rica.