Once upon a time in America there was drip or instant, milk or sugar. Folger’s was the name of the game. Today there’s enough variety in choices of blend, country and style to boggle the most ardent coffee aficionado.

Brazil: The world’s largest coffee producer for more than a century. Not surprising considering a third of its landmass is suitable for coffee tree growing. This South American powerhouse produces wonderful aromatic blends from Bahia and Minas Gerais.

Colombia: Ranks number two in coffee production but Columbian coffee is an old favorite.

• The coffees made from Popayan or Narino are surpassed nowhere.
• The La Esperanza from Tolima, for example, is grown at almost 6,000 feet and the effect shows. High-toned with a delicate aroma and cherry-like it has hints of milk chocolate and pipe tobacco. Who knew such a mixture could actually taste wonderful?
• The Supremo makes a complex brew with vanilla notes and hints of semi-sweet chocolate. Be sure to drink hot, as it fades fast.

But beyond these two giants of coffee bean production there lies a world of different blends that add their own distinctive colors to the spectrum of choices.

Mexico refuses to bow down to its better known South or Central American cousins. The small beans grown there produce a delicate body and light acidity, giving the coffee a mellow flavor.

Cuba, with its extremely strong cafe cubano - drunk like a shot of tequila - joins its Spanish relatives for a jolt.

The Jamaican peaberry, showing its African origins is a single bean. But the effect is altogether different. Full-bodied, sweetly acid, and full of floral notes this cup comes on strong.

Hopping over to Hawaii, the hand-picked Kona comes in both medium and dark roast. The latter has a very light acid with the medium making for slightly more. But the espresso roast remains a favorite, where the minimally acidic, dark and strong character really shines.