Smooth coffee with medium-body and acidity grown on the Kona coast of Hawaii. Kona from the estate of Jon Kunitake is especially notable.

A blend of Kona and other coffees that tries to simulate the richness of Kona at lower cost.

Is one of several types of coffee beverages made with hot milk. The term is from the Italian "caffè e latte" (commonly "caffè latte"), for "coffee and milk," analogous to the French "café au lait." As the term has come to be used in the United States since approximately 1985, a latte consists of one or two shots of espresso and about three times as much hot milk, topped with a small amount of milk froth. A latte has more milk than a cappuccino, and has a weaker, milkier taste. Lattes should be prepared by pouring milk and coffee simultaneously, from either side of the drinking vessel, which ideally should be a tall, ceramic mug.

Hot milk froth with a shot of espresso slowly poured into it, to create a swirl of dark in the glass.

A good low-acid, washed coffee from Ethiopia.

Also known as Mandheling, Lintong is the market name for this premium coffee from Sumatra.

A grade of Harrar coffee from Ethiopia with beans that are larger than Shortberry Harrar. It is debatable whether the bean size affects the final brewed coffee taste.

The acronym for Medellin, Armenia, and Manizales, the three most famous coffees from Colombia. They are often marketed together to simplify large coffee contracts.

One of the best coffees from Columbia.

A class of distinguished coffees from Venezuela.

Pronounced MAH-rah-goh-SHZEE-peh, this Arabica coffee is distinguished by its extremely large, porous beans. It was first discovered in Maragogipe, Brazil, and is now cultivated all over the world.

One of the best coffees from Nicaragua.

Also known as Matari, this coffee is one of the best from Yemen. Its winey acidity stands out among the usual Yemen style of coffee. It is sometimes blended with Mocha.

Mature coffee is held in warehouses for two or three years in order to reduce acidity and increase body. Mature coffee is held longer than old crop coffee, but less than aged, or vintage coffee.

Also known as Pare, a coffee from the south of Tanzania.

One of the best coffees from Colombia.

Characteristics include dry beans with a slight sweetness and medium acidity.

One of the best coffees from Venezuela, known for its light, sweet flavor.

The best Mexican coffees are Oaxaca ( wah-HOC-ca), Pluma, and Coatepec. They are distinguished by their light body and acidity.

Also known as Turkish Coffee, this brewing method includes grinding the coffee to a powder, sweetening it, and bringing it to a boil in a pot of water. It is served with the grounds.