Almico wrote:Of all the things that can affect the taste of coffee, I think the country where it is grown might be the least influential.
That is so true. I used to hate Kenyan coffees. My first bag from George Howell many many years ago was a light Kenyan and I almost tossed it. At that time, I was brewing with only a moka pot and this light roast did not work with that. But I now love a Kenyan brew or espresso.
To be honest, I cannot think of a coffee origin I do not like. I have not tried them all. And I have had poor coffees from many origins. So to rule out or generalize that an origin is bottom of the barrel I don't think I can do.
The worst looking green coffee I have came from Sumatra, but I like the unique bold earthiness of it once in a while. A dry tasting DP Ethiopian is tough to like, but I will make it a welcome challenge to dial in and enjoy it when I do. I have a low graded Brazil Natural that everybody seems to love. It has a fantastic coffee aroma and mild low acid flavor.
The green coffee I enjoyed the least has been a Burundi (which was likely my fault for not roasting properly a few years ago), some Kona a fellow worker gave me and some 3 year old Honduras beans I got for nothing.