What Are Single Origin Coffee Beans and Types Available Worldwide - Complete Guide

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Understanding Single Origin Coffee Beans

Single origin coffee beans are beans classified by origin - that is, single-origin, single-variety coffee beans. In principle this has nothing to do with the type of beverage prepared, but nowadays when people say "single origin coffee" they usually mean drip coffee made with a pour-over brewer. Although some people use single origin coffee to make espresso, rarely does anyone think of SOE (Single Origin Espresso) when the term comes up.

Here is a brief explanation in terms that ordinary people - non-coffee professionals - can understand:

1. All "single origin coffee beans" belong to the Arabica species.

(Unless one day Robusta makes a breakthrough development, which would be another matter.)

2. The Arabica varieties closest to the native species are Typica and Bourbon.

Notable varieties derived from Typica include Geisha and Maragogype.

More well-known varieties derived from Bourbon include Kenya SL28 and SL34, Caturra, and others.

Others such as Catuai and Pacamara are hybrid varieties.

3. The main coffee growing belt is centered on the equator, between 23.5 degrees north and south latitude, known as the Coffee Zone.

Coffee is primarily grown in Africa, Central and South America, and Southeast Asia.

4. African coffee beans have distinct, prominent fruit notes (such as Yirgacheffe or Kenya).

Central American beans have more balanced, elegant flavors (such as Guatemala Flor de Jinete) and fine layering (such as Panama Hacienda La Esmeralda Geisha).

Asian beans are richer and fuller-bodied (such as Mandheling).

5. The main coffee processing methods are divided into natural processing, honey processing, and washed processing.

Natural processed coffee has a fuller body and noticeable sweetness; washed processed coffee has a cleaner, brighter taste; honey processing generally falls somewhere in between.

6. The roast level of coffee also plays an important role.

Generally speaking, lighter roasts better present the original flavors of the beans, usually leaning more acidic with a fresher, tea-like sensation, while darker roasts have higher caramelization, progressing from sweet to bitter, with a fuller-bodied mouthfeel.

World Single Origin Coffee Bean Major Growing Regions

Asia, Africa, Central America, South America, Oceania, Caribbean

Asia

Indonesia - Notable Representative Coffees: Java, Sumatra Mandheling

Indonesia's main coffee bean growing areas are on three islands: Java, Sumatra, and Sulawesi, all with volcanic terrain. Indonesian coffee beans are generally considered to have rich aroma with low acidity and a slight medicinal, earthy flavor. Mandheling from Sumatra's mountainous regions is world-famous for its rich texture. Robusta beans from Java Island have a unique aroma and are often used in espresso blends because of their rich oil content. Sulawesi's coffee is rated as having special herbal notes, deep and clean. Interestingly, in the mountains of Indonesia there is a special animal called the civet cat (which has also appeared in Taiwan, currently listed as one of Yangmingshan's representative animals). This is what allows Indonesia to produce one of the world's most expensive coffees - civet coffee. The cat likes to eat coffee cherries, and the hard coffee beans, being indigestible, are eventually excreted. During their time in the digestive tract the beans undergo fermentation, producing a unique and complex aroma that many connoisseurs enjoy. Because production is extremely limited, however, the price is extremely high, running into the hundreds of dollars per pound.

India - Notable Representative Coffee: Monsooned Malabar

India is primarily a tea-drinking country, but its coffee production ranks among the top few in the world, and it produces both Robusta and Arabica varieties. It is also one of the few countries that uses both washed and natural processing. India's coffee growing areas are mainly between the Western Ghats and the Arabian Sea in southern India, with more famous coffees sold under names like Mysore and Malabar. Monsooned Malabar is a rather unique Indian coffee. Originally, coffee beans exported from the Malabar Coast to Europe were exposed to sea winds during the voyage, which changed both their appearance and flavor, creating a taste that Europeans grew accustomed to and liked. This later became a special processing method in which beans, after harvest, are specially placed in humid monsoon winds for several months, turning yellowish-white and reducing in acidity - that is the Monsooned Malabar we buy today.

Vietnam - Notable Representative Coffee: Vietnamese Coffee

Vietnam is also one of the world's top coffee-producing countries. Currently the vast majority of coffee trees in Vietnam are Robusta, because coffee leaf rust in the mid-19th century destroyed Vietnam's Arabica trees and growers switched to leaf-rust-resistant Robusta. Robusta beans have a unique aroma and bitterness, with higher caffeine content than Arabica. Because of higher extraction ratios, they are often used to make instant coffee, canned coffee, or mixed into three-in-one coffee. In recent years Vietnam has also started planting Arabica trees and is more dedicated to the coffee business, but it currently has no presence in the specialty coffee market. The "Vietnamese coffee" we often hear about sometimes refers to the ice drip brewing method, which is different from the coffee bean varieties mentioned here - do not confuse the two.

Africa

Yemen - Notable Representative Coffee: Mocha Mattari

Early Yemeni coffee was mainly exported from the port of Mocha, so coffees exported from there later all used Mocha as their name. Among Yemeni coffees, Mattari and Sanani are the most famous. Mattari tastes richer, with stronger fruit acidity and cocoa flavors, while Sanani has a more balanced taste and aroma. Yemeni coffee beans belong to the Arabica species. Generally, Mocha beans are smaller on average than regular coffee beans, looking quite different from other large beans. Although small, they contain distinct characteristics, especially their prominent fruit acidity, which often serves as a flavor enhancer in blends. No wonder they are compared to red wine among coffees, with memorable aroma and acidity. The name Mocha has several spellings - "Mocca," "Mocha," "Moka," "Mokha" - but they all mean the same thing. Mocha coffee beans have a unique chocolate flavor that is especially obvious in dark roasts, which is why a flavored coffee made with chocolate syrup is also called "Mocha coffee."

Ethiopia - Notable Representative Coffees: Mocha Harra, Yirgacheffe

Ethiopia faces Yemen across the Red Sea and is where Arabica coffee trees were first discovered in the world. Coffee is planted almost everywhere in the country. The famous Harra Mocha from the eastern highlands has a special wine-like aroma and acidity, similar to Yemeni Mocha, and is considered high-quality coffee. Sidamo and Djimmah in the south are also well-known coffee-producing regions, with coffees that taste slightly different from Harra - cleaner acidity with nutty aromas. Within Sidamo there is a small area called Yirgacheffe, whose coffee has very charming characteristics with jasmine and lemon aromas plus a honey-like sweet taste, making it world-famous. Why is the port of Mocha in Yemen, yet Ethiopian coffee is also called Mocha? Because Ethiopian coffee was also previously exported from Yemen's Mocha port, so it was named Mocha and then further distinguished by origin names such as Mocha Harra and Mocha Djimmah. So when you see Mocha coffee, it could be from Yemen or Ethiopia.

Ivory Coast - Notable Representative Coffee: None

Ivory Coast is a country in West Africa, next to Guinea and Liberia. Ivory Coast is the French translated name; translated phonetically it would be Cote d'Ivoire. Under French rule, to stimulate exports, coffee was extensively planted along with cocoa and palm trees in coastal areas. By the 1960s, coffee production had grown enough to make Ivory Coast the third-largest coffee exporting country after Brazil and Colombia. In recent years, however, due to climate and economic factors and reduced production from aging coffee trees, its coffee production no longer enjoys its former glory. Since Ivory Coast is also a major coffee-producing country in Africa, why are we not very familiar with its coffee? Because almost all Ivory Coast coffee is Robusta, with only a few experimental Arabica coffees. As mentioned earlier, Robusta, due to its special taste and characteristics, is mostly used for blended instant coffee or canned coffee, and rarely consumed directly as single-origin specialty coffee, so it does not often appear among the coffee-producing countries we frequently mention.

Kenya - Notable Representative Coffee: Kenya AA

Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north, and Tanzania to the south. Kenyan coffee is characterized by obvious fruit aromas and acidity, with a rich body and a hint of wine-like aroma. Kenyan coffee is mostly grown in the southwestern and eastern plateau regions, all Arabica varieties, and all washed processed. Common varieties include Bourbon, Typica, Kents, and Riuri 11. Kenyan coffee's bright fruit aroma and acidity in light roasts is sometimes compared to fruit tea, which shows how distinctive it is. Among these, the famous Kenya AA has full, rich-bodied beans and is highly regarded worldwide.

Tanzania - Notable Representative Coffee: Kilimanjaro

Tanzania is also located in eastern Africa, just south of Kenya, with the Indian Ocean to the east and a coastline stretching 1,500 kilometers. Coffee is not the most important agriculture in Tanzania and is mostly small-scale, with other major agricultural exports including corn and cotton. Coffee is mostly planted on the slopes of Mount Kilimanjaro in northern Tanzania near Kenya; about 70% is Arabica processed by washing, while the remaining 30% is Robusta natural processed. Kilimanjaro coffee produced here generally has strong acidity, though slightly weaker than Kenya's, with a similar rich texture and thick sweet aroma.

Zimbabwe - Notable Representative Coffee: Zimbabwe

As you can see from the map, Zimbabwe is located in southern Africa, a landlocked country that does not border the sea, with Mozambique to its right. Zimbabwe only started growing coffee in the early 20th century, mainly planted in the eastern plateau regions, all washed processed. Zimbabwean coffee is similar to Kenyan coffee with strong acidity and fruit aromas, but differs from Kenya in that it has a peppery taste. The best coffee comes from the Chipinge area.

Malawi - Notable Representative Coffee: Malawi

Malawi is a small country in southeastern Africa, also landlocked. Its coffee is mostly grown in the northern plateau regions, but production is not large. Although it does not border the sea, there is a very large lake to its northeast - Lake Malawi, which also serves as the natural boundary between Malawi and neighboring countries. Compared to Kenya, Malawi's coffee also has considerable sweetness and aroma, but its acidity expression is lower, in a different style. If Kenya's acidity is compared to high notes, Malawi's acidity feels like mid to low notes. Malawi grows only Arabica coffee, washed processed, and it is the country's ninth-largest export product, accounting for only about 5% of total exports. Interestingly, although export quantities are limited, its coffee production and marketing are handled by local people who form their own companies responsible for processing and sales, rather than government-led distribution as in Kenya. Under this independent operation model, Malawi's coffee quality has maintained a considerable level, making it a coffee traders quite like.

Central America

Guatemala - Notable Representative Coffees: Antigua, Huehuetenango

Guatemala is around 15 degrees latitude, bordering the Pacific Ocean to the west and the Caribbean Sea to the east. The Sierra mountain range on the Pacific side is Guatemala's main coffee growing area. Because the range extends very long with significant regional climate variations, this has created Guatemala's seven major coffee producing regions, each with different flavors and characteristics. Among these, coffee from the Antigua region is famous worldwide for its slight acidity, rich sweet body, and slight volcanic carbonized taste. Guatemalan coffee is Arabica, washed processed. In the distant northwest there is the Huehuetenango highland area, and because it sits above 5,000 feet elevation, the coffee produced has the characteristics of high-altitude coffee - hard beans, strong acidity, and rich flavor - making it one of Guatemala's most distinctive coffees.

Costa Rica - Notable Representative Coffee: Tarrazu

Like other Central American countries, Costa Rica generally grows Arabica coffee. Its coffee is mainly planted in two highland areas: one near the capital San Jose, and the other the Tarrazu mountain area southeast of San Jose. Because it is also planted at high altitude, Costa Rican coffee has strong acidity, and lower mountain temperatures slow the growth of the trees, giving the cup a more complex, non-monotonous flavor. Coffee from the Tarrazu region, with its special fruitiness and some chocolate or nutty notes, is one that coffee tasters greatly enjoy.

Nicaragua - Notable Representative Coffee: Nicaragua

Nicaragua's coffee is mainly produced in its central and northern regions, with shade-grown cultivation as its characteristic. The beans are washed processed and sun-dried. Generally speaking, Nicaraguan coffee does not have extremely distinct characteristics, so regular Nicaraguan beans are often used for blends or instant coffee. High-quality Nicaraguan beans such as Maragogipe (a variety whose beans are very large, called elephant beans), however, are highly regarded because their flavor is more balanced, without the strong fruit acidity common in other Central American coffees, but with a clean taste and excellent aroma and body. This mellow, smooth texture also makes it stand out among Guatemala's generally moderate evaluations, and it is loved by many.

Honduras - Notable Representative Coffee: Honduras

Honduran coffee seems somewhat unfamiliar to many coffee drinkers. For coffee production, Honduras's geographical conditions are no worse than those of neighboring coffee-producing countries like Guatemala and Nicaragua. In the past, though, Honduras lacked strong support in green bean processing and transport, so its visibility in the consumer market was lower. In recent years Honduras has been actively changing, and its emphasis on the coffee industry has gradually given Honduran coffee international recognition. Honduras has six main coffee producing regions, five adjacent western regions - Santa Barbara, Copan, Ocotepeque, Lempira, and La Paz - plus El Paraiso in the southeastern region. Honduran coffee has weaker acidity and a heavier caramel sweetness. Coffees from these five different regions also have slightly different flavors - some stronger in acidity, others with unique aromas. Its quality is currently not bad, but because it is still building recognition, Honduran coffee prices are actually quite competitive. Given its flavor characteristics, it is a good choice as a single origin, added to blends, or even as part of an espresso blend.

Panama - Notable Representative Coffee: Panama

Panama borders Costa Rica to the west and Colombia in South America to the east. Its coffee is mostly grown in the mountainous areas near Costa Rica to the west. Panamanian coffee's flavor and texture are moderately uniform, somewhat similar to Blue Mountain, which is why there is a saying that Panamanian coffee is often used to imitate expensive Hawaiian Kona or Jamaican Blue Mountain. Panamanian coffee has long sat in the mid to low price range in the consumer market, possibly because it lacks distinct characteristics. In recent years, however, Panama has actively promoted specialty coffee and has even sold its high-quality beans at high prices in competitions and auctions, so Panamanian coffee has gradually regained world attention. Good Panamanian beans, with a clean, clear, bright, and smooth taste and moderate body, are impressive and considered excellent by coffee connoisseurs.

El Salvador - Notable Representative Coffee: El Salvador

El Salvador's terrain consists of highlands, and it is the smallest country in Central America, bordering Guatemala and Honduras. Because it has two parallel high mountain ranges, the volcanic soil contains rich minerals. This special geographical environment gives El Salvador suitable conditions for growing coffee. El Salvador's coffee trees are Arabica, mainly Bourbon and Pacas varieties. Its coffee has refreshing and uniform characteristics, divided into three levels by altitude: SHG (Strictly High Grown), SG (High Grown), and SC (Central Standard). Notably, El Salvador produces a hot spring coffee, named because it uses hot spring water for washed processing. Its special, gentle acidity and sweet aroma are very charming. Because production is limited, the unit price is quite high, making it a very distinctive coffee.

Mexico - Notable Representative Coffee: Mexico

Mexico borders the United States to the north, and its coffee production ranks fourth in the world, mainly produced in the southeast adjacent to Guatemala's Huehuetenango highlands. About 70% of Mexico's coffee is exported directly to the United States, all washed processed, and also classified into three levels by altitude. Generally speaking, Mexican coffee is evaluated as having moderate aroma and a lighter body. Among these, the giant elephant bean variety Maragogipe (also spelled Maragogype) produces beans that are not only three times larger than average but also famous for their aromatic, round taste.

South America

Brazil - Notable Representative Coffee: Santos

Brazil is the world's largest coffee-producing country, ranking first in total production and accounting for about one-third of global production. Main production areas are concentrated in central and southern provinces. Brazil's coffee-growing areas have relatively flat terrain, with most plantations below 1200 meters altitude and without large shade trees. Because ripe and unripe cherries are harvested together, it is not considered specialty coffee. Brazilian coffee quality is average and rarely reaches excellent grades. Its beans are relatively soft and clearly do not handle heat well during roasting. Among varieties, Santos is most famous, named after its export port. Brazilian coffee beans are neutral in character and can be tasted as a single origin (though somewhat monotonous) or blended with other beans to make a blend. They are generally considered indispensable in blending.

Colombia - Notable Representative Coffee: Colombia

Colombia is the world's second-largest coffee exporting country, accounting for about 15% of global production. Its coffee trees are mostly planted in three mountain ranges running north-south, and only Arabica varieties. Although its production ranking is lower than Brazil's, its beans are excellent quality with a rich, unique aroma, sweet acidity, and moderate bitterness - suitable for both single origin and blends. Colombian beans, like Brazilian beans, are among the best choices for basic blending, but their flavor is sweeter and richer than Brazilian beans, with a thicker aroma. Besides single-origin tasting, they are often used in blends to increase sweetness and balance the bitterness of other coffees.

Peru - Notable Representative Coffee: Peru

Peru is one of South America's major coffee-producing countries, and coffee is Peru's largest agricultural export. In recent years export volume has grown significantly, reaching a historic high in 2006. From the map you can see the Andes Mountains running parallel to the coast through Peru. Over 90% of Peruvian coffee is planted in the valleys of northern Peru, east of the capital Lima, and in forest areas on the Andes slopes. Peruvian beans have a round mouthfeel, a moderate body (not too thick or thin), and gentle acidity as their main characteristics, with slight nutty flavors. As exports gradually increase, coffee lovers are becoming more familiar with them, and more and more people are falling in love with Peruvian coffee's aromatic body and delicate acidity.

Ecuador - Notable Representative Coffee: Galapagos

Located between Colombia and Peru and crossed by the equator, Ecuador is one of the few South American countries that produces both Arabica and Robusta coffee. In fact, Ecuador means "equator" in Spanish. Because of old, traditional harvesting and processing methods, Ecuadorian coffee is not listed among specialty coffees, which is why it is less commonly seen and more unfamiliar. Ecuador faces the Pacific Ocean, and about 900 kilometers west of its coast, near the equator at 90 degrees west longitude, lie the Galapagos Islands - also its territory, also known as Colon Island - producing the famous Galapagos coffee. To protect the natural ecosystem, the Ecuadorian government has designated the islands a national park and prohibits the use of chemical fertilizers, pesticides, and other chemical preparations, so Galapagos Islands coffee is recognized as organic coffee. Its flavor is balanced and neutral, moderately full-bodied, with a noticeable but pleasant acidity and a special aroma. Because it is rarely seen in the market, however, not many people discuss this coffee.

Oceania

New Guinea - Notable Representative Coffee: New Guinea

New Guinea is located north of Australia and is also called Papua New Guinea. This second-largest island in the world in the Pacific Ocean grows Arabica coffee trees in the Hagen mountain area of north-central New Guinea, processed by the washing method. New Guinea coffee trees are the same variety as Jamaican Blue Mountain, with seeds brought from Blue Mountain to New Guinea in 1927 and successfully planted. New Guinea coffee is grown at altitudes of about 4500-6000 feet, mostly planted in small plots by thousands of coffee farmers who form cooperatives to handle production and marketing, mainly exporting to Australia and the United States. New Guinea coffee tastes rich and balanced, with sweetness, bright acidity, and fruit-like aromas. Its fruit aroma is similar to grapefruit with a hint of chocolate, and some find nutty notes as well.

Australia - Notable Representative Coffee: Australian Coffee

Australia began growing coffee around 1900, producing both Robusta and Arabica varieties, mainly in eastern Australia, roughly distributed across northern New South Wales, around Queensland, and Norfolk Island. New South Wales is in southeastern Australia, where Sydney is located; Queensland is in northeastern Australia, with the famous Skybury growing area in its northeast; while Norfolk Island is a small island in the South Pacific east of mainland Australia, planted with about 20,000 Arabica coffee trees. Australian coffee beans are quite good quality, with island-coffee characteristics - aromatic and gently acidic, different from Central American coffees that usually have bright acidity. Their aroma has slight chocolate notes, good for both single origin and blending.

Hawaii - Notable Representative Coffee: Kona

Hawaii is an almost universally known tropical Pacific island that, besides its beautiful scenery, also produces coffee. The famous Kona coffee is grown on the volcanic slopes of the southwest coast of Hawaii's main island and is the only coffee produced in the United States. Because of island terrain plus volcanic soil, Hawaiian coffee has a very special taste - not too strong, not too acidic, with an aromatic body and a pleasant wine-like aroma and acidity. Kona coffee is divided into four grades: Extra Fancy (highest), Fancy, Prime, and Gr. No.1. Because production is limited and production costs are high, however, and demand for specialty coffee has grown in recent years, Kona prices in the market rival Jamaican Blue Mountain, and good Kona beans are becoming increasingly hard to buy.

Caribbean

Jamaica - Notable Representative Coffee: Blue Mountain

Jamaica is a small republic in the Caribbean Sea. Its Blue Mountain coffee is famous for its mild taste and high-quality low acidity, and is currently one of the most expensive and popular coffees in the world. Blue Mountain is located between south Kingston and north Port Maria, at about 7500 feet altitude. The cool, humid climate with abundant rainfall has created the special mild taste of Blue Mountain coffee. Blue Mountain coffee beans are large and high-quality and recognized worldwide as premium grade, with five grades: No.1, No.2, No.3, Peaberry, and Blue Mountain Triage, usually with factory stamps and certificates, then packed in round wooden barrels for export. Because it is very popular in Japan, Japan has made considerable investment in the Blue Mountain coffee industry, and about 90% is currently exported to Japan, making genuine Blue Mountain hard to find in the market. Jamaica's coffee was originally planted on hills near Saint Andrew, later gradually expanding to the Blue Mountain area. The Saint Andrew region is still one of Jamaica's main coffee-producing areas besides Blue Mountain, above 6000 feet altitude. The coffee produced there is similar to Blue Mountain with quite high quality, but because it is not on Blue Mountain it is named Jamaica Prime Washed. Its rich aromatic flavor with balanced acidity, bitterness, and sweetness commands quite high market prices and is also considered one of the premium grades.

Puerto Rico - Notable Representative Coffee: Puerto Rico

It is generally believed that Puerto Rico's original coffee trees were brought to Martinique Island (in the Caribbean French West Indies) by the French in 1723, and quickly spread to Puerto Rico in 1736. Due to a mountainous environment plus suitable climate and soil, it soon became a major export to Europe. Coffee from the Yauco area, because of its special flavor, was very famous in Europe, even used as a standard for other countries to imitate in the 1890s. Puerto Rico's coffee trees are Arabica, including Bourbon, Puerto Rico Bourbon variety, Caturra, and Limani varieties. Today Yauco remains representative of Puerto Rican coffee. Because of good quality, limited production, and high labor costs, market prices have always been high. Yauco select beans are evaluated as full-bodied and balanced, gentle, with considerable complexity rather than monotony, and low acidity and bitterness similar to Jamaican Blue Mountain, making them one of the premium coffees of the Caribbean.

Dominican Republic - Notable Representative Coffee: Santo Domingo

The Dominican Republic is located on Hispaniola Island in Central America, just above Martinique Island (mentioned in the Puerto Rico section). The Dominican Republic occupies the right two-thirds of Hispaniola Island, while the left one-third is Haiti's territory. It has rich natural resources, producing coffee, cocoa, citrus, bananas, and flowers. In recent years coffee has ranked second in the Dominican Republic's agricultural GDP, second only to rice, making it an important economic crop. In 2005-2006, its coffee exports reached 160 million pounds, a significant increase of 196.2% from previous years. Dominican coffee, like Puerto Rican and Jamaican coffee, is Caribbean coffee with similar characteristics, but not as famous as the other two, mainly due to coffee processing methods rather than coffee cherry quality. Dominican coffee is divided into highland and lowland cultivation, with slightly different tastes. Highland-grown coffee is more acidic but richer in flavor; lowland coffee is less acidic with a smoother taste. In recent years, with the popularity of specialty coffee, high-quality beans from some Dominican estates have rich aroma, a full body, and moderate bright acidity, approaching the more famous Puerto Rican or Jamaican beans, making them worth trying.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, also providing online shop services. https://shop104210103.taobao.com

FrontStreet Coffee Recommendation

Of all the single origins above, Ethiopia's Yirgacheffe is one of the easiest to love, and FrontStreet Coffee's washed Yirgacheffe is the classic starting point. It carries white jasmine and bright citrus and lemon acidity with a tea-like body and a modest price, which is why it has become many drinkers' first specialty bean.

For a more specific origin, FrontStreet Coffee's Gedingding Cooperative comes from the Woka area at the southeastern edge of Yirgacheffe and follows traditional washed processing, giving clean citrus and lemon acidity with jasmine fragrance and no bitter edge. If you lean toward the natural process mentioned in this guide, FrontStreet Coffee's Sun-Dried Red Cherry is dried whole from fully ripe red cherries for three to five weeks, then sorted, delivering the typical Yirgacheffe character plus tropical fruit aroma, citrus-like acidity, berry-juice body, honey sweetness, and a creamy smoothness.