I wanted to address a sort of myth we have as coffee consumers and that is that a specific country has all the good coffee. All of us at one time have swooned over a great Ethiopian and our senses take us back to a time and place where we first tasted blueberry or rasberry. But saying all Ethiopian coffee is good is like saying just because a burger was made in America it must be good or it must be what I remembered a burger is supposed to taste like.
Here is what I would suggest is a better way of going about. Taste lots of different coffees and instead of buying it because it's from a particular country focus instead on the processing that it went through prior to being roasted. Was it a natural, honey-washed or carbonic maceration process or is it the result of a co fermented coffee process? What is the varietal of plant (Maybe you will see a trend in coffees you like from certain trees) Does this particular farmer really have a finger on what is going on in with exciting methods of bringing out new variations in their coffees?
There a so many hands that touch your coffee before it ever hits your grinder that you owe it to yourself and the fine people all across the supply chain to get some more information. Absolutely, you will find certain coffees that have more pronounced tasting notes but make sure that you are tasting around the world so to say.
