Australia is a big-time coffee country known more for roasting and consumption than production, but they do produce over one million pounds of coffee each year. Many of these coffee varietals are those that grow well in Kenya, such as Catuai, Mundo Novo (a Typica-Bourbon hybrid), and K7.
Australian grown coffee tends to be lower in caffeine with a signature sweetness and notes of both chocolate and nuts. Some beans are much earthier with ash-like flavors that emphasize the muted tropical flavors.
