The best coffees from Haiti are low-acid, medium-bodied, and rich in flavor.
This is a trade term for low-quality coffee, as opposed to mild coffee.
Coffees grown at altitudes above 3,000 feet are described as hard bean; above 4,500 feet is referred to as strictly hard bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean.
The best of the Ethiopian dry-processed, or natural, coffees. Also known as Harar, Harer, Mocha Harrar, and Moka Harar.
One of the best coffees from Costa Rica.
Arabica coffees grown at altitudes over 2,000 feet (often higher) are generally superior to coffees grown at lower altitudes. Additionally, the term high-grown is used in many Latin American coffee grade descriptions.
Varies widely with roaster preference.
This is one of the best coffee grades from Guatemala.