The world of coffee is a world of adventure circling the equator. Coffee varieties from Africa and Asia are as tempting as those from the Americas.

In Africa we find a Tanzanian Peaberry, grown on the southern slopes of Mt. Kilimanjaro. Peaberries have a distinctive shape, making a single oval bean rather than the usual pair of flat-sided beans. One consequence is a higher acidity and lighter body. Climbers of the famous mountain can find a warming cup on their way up.

Ethiopia is supposed to be the legendary home of coffee. The Yirgacheffe region is home to a citrusy brew that combines ginger, orange peel and lemon that’s both tart and chocolaty.

Trekking east to India we rest to take in another famous landmark - the Monsoon Malabar. The product of three months of the well-known wet winds, the puffy yellow beans make for a pungent brew with hints of apricot. But don’t leave without sampling one of the Jumboors, with its sweet raisin tones.

Continuing east to Indonesia we find ourselves in Sumatra, long known for the product from the Lake Toba region. A light roast, the cup is sweet and flowery. The original jasmine-like coffee flower has been retained to produce an astringent cup with cherry overtones. And while there don’t forget about the northern provinces where the traditional dark roast gives a spicy, tropical fruit brew with hints of cedar and grapefruit.

Indonesia is well-known for its finely aged coffees, where the warm, damp climate slowly produces a drink with deep body and less acidity. As the fourth largest producer it isn’t likely to run out soon.

Malaysia won’t be cowed by its more famous neighbor, though. The venerable practice of brewing in a muslin bag, used to filter grounds, produces a strong cup. Even the lesser grade Liberica should be experienced at least once.

A short flight to Vietnam puts us in a position to enjoy a Robusta from Lampung. The washing-drying-polishing process makes for a woody, astringent cup that competes well with its more high-toned Arabica cousin.

Even tiny Thailand weighs in with a chicory-tinged blend served with ice and condensed milk, for those who enjoy their coffee cold.

Our grandparents may have been satisfied with whatever Hills Brothers and Folgers put in a can, but we aren’t. We have so many choices we could probably drink a different blend every day for a year or more and enjoy our global adventure.