It’s relative to the taster but I hear Ethiopian coffee is good.
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I would have to say Columbia.
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Have you ever stopped to think that, since coffee was founded by the Arabs, that perhaps, your answer might very well lie there?
I’ve had turkish coffee once, and boy, it was a huge coffee rush, so unlike the espressos, cappacinos and iced blendeds of any starbucks, coffee shop or cafe, ever.
It was thick, flavoursome – it’s served extremely sweet or of course, no sugar, in a shot glass, where you down it and get this ultimate coffee rush through your brain. It’s hard to explain, but it gives you a burst of flavour, taste, aroma and it’s a wonderful feeling.
I’ve been told by a friend of mine that Arabic coffee in the Arab and gulf states serve some of the best coffee in the world – in small shot glasses, with mint, or cinammon (not the sweet kind, but ground cinnamon), and other spices.
It’s really exotic, and can be too strong for some who like their coffee mild and meowing. :)
But, as with all things delicious, if you have too much of something good, it wouldn’t be anything that special afterwards.
I treat myself to turkish coffee once in a while in this really good Turkish cafe called Sofra, which serves Turkish cuisine and desserts as well, and nothing beats a shot of turkish coffee and a plate of baklava (sweetened pastry dessert), and watching the world go by, with soft arabic music piped through the speakers. Cheers! :)
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