Sweet and medium-bodied, Colombian coffees have the most recognizable flavor to most North Americans. The classic Colombian profile — as with other better-quality coffees from Peru, etc. — brings together a mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone.
Brazil gets a special mention as the world’s largest coffee producer. Some Brazilian beans — especially those that are pulped natural or "Brazil natural" — have pronounced sweet, roasted-nut notes and a heavy body that makes them popular in espresso blends. Chocolate and some spice are typical as well, creating a unique profile.