What is Ryan Brown’s favorite coffee region?
I love Central America for what we would call the cleanliness or transparency of those coffees. They’re not necessarily the most exciting, but what they offer is just stability, balance and exquisiteness. They’ll have a little bit a spice, some will have a little bit of citrus and a little bit of chocolate. It’s not extreme in one way.
Then East Africa will have those coffees that will just be intensely fruited or just have this incredibly juicy acidity.
But in South America — particularly Colombia, Bolivia, Ecuador — you’ll get coffees that are between, that are maybe perhaps the most intensely sweet. They are just simply sweet sugars like sugar cane and cherry coffees.
So to me, I see it as kind of different paints in a palette or something like that.