The Coffee Poet

There are as many beans and coffees from around the world as there are grapes and wine - and as much delight to be had in sampling them.

The Colombian is, rightly so, world-renowned. The La Esperanza from Tolima, for example, is grown at almost 6,000 feet and the effect shows. High-toned with a delicate aroma and cherry-like it has hints of milk chocolate and pipe tobacco. Who knew such a mixture could actually taste wonderful?

Of course, the world's second largest producer has much more to offer. The Supremo makes a complex brew with vanilla notes and hints of semi-sweet chocolate. Be sure to drink hot, as it fades fast.

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Once upon a time in America there was drip or instant, milk or sugar. Folger's was the name of the game. Then, from Australian Skybury to Kenyan Peaberry, from Kona to Barcelona, the world exploded with options. Today there's enough variety in choices of blend, country and style to boggle the greatest coffee aficionado.

Of course there is Brazil, the world's largest producer for more than a century. Not surprising considering a third of its landmass is suitable for coffee tree growing. This South American powerhouse produces wonderful aromatic blends from Bahia and Minas Gerais.

Colombia, perhaps even better known - even though second in volume - makes a light, sweet delight that comes in 'supremo' or 'excelso'. The coffees made from Popayan or Narino are surpassed nowhere.

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Why should professionals have all the fun? 'Cuppers' taste coffee as an adjunct to professional buying, judging contests, writing reviews and so forth. But the joy of sitting before a half-dozen cups of Tanzanian Peaberry, Monsoon Mysore and the rest is a delight anyone can experience.

The cupper tastes (and smells) for aroma, flavor, body, acidity, finish and a wide variety of more subtle attributes. To reproduce the professional setting at home one can start with a simple arrangement.

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