[ { "question": "Which country is the birthplace of coffee?", "options": [ {"text": "Ethiopia", "correct": true, "explanation": "Coffee originated in Ethiopia over 1,000 years ago. Wild coffee still grows there today."}, {"text": "Colombia", "explanation": "Colombia is famous for coffee but didn't originate there. Coffee came to Colombia in the 1700s."}, {"text": "Brazil", "explanation": "Brazil is the largest producer but coffee originated in Ethiopia."}, {"text": "Yemen", "explanation": "Yemen cultivated coffee early but Ethiopia is the birthplace."} ] }, { "question": "Ethiopian Yirgacheffe coffee is known for which flavor characteristics?", "options": [ {"text": "Bright, floral, fruity (blueberry, citrus)", "correct": true, "explanation": "Ethiopian Yirgacheffe is famous for bright acidity, floral notes, and fruity flavors like blueberry."}, {"text": "Earthy, herbal, tobacco", "explanation": "These describe Indonesian coffees, not Ethiopian."}, {"text": "Nutty, chocolate, low acidity", "explanation": "This describes Brazilian coffee, not Ethiopian Yirgacheffe."}, {"text": "Bold, bitter, heavy body", "explanation": "Ethiopian Yirgacheffe is light-bodied and bright, not heavy and bitter."} ] }, { "question": "What altitude is ideal for growing high-quality specialty coffee?", "options": [ {"text": "5,000-7,000 feet (high altitude)", "correct": true, "explanation": "High altitude slows cherry development, creating denser beans and more complex flavors."}, {"text": "Sea level to 1,000 feet", "explanation": "Low altitude produces simpler, less desirable coffee."}, {"text": "10,000+ feet", "explanation": "Too high for coffee cultivation. Coffee can't grow above ~8,000 feet."}, {"text": "Altitude doesn't matter", "explanation": "Altitude significantly affects coffee quality. Higher is generally better."} ] }, { "question": "Kenyan coffee is characterized by which flavor profile?", "options": [ {"text": "Bright acidity, black currant, wine-like", "correct": true, "explanation": "Kenyan coffee is famous for intense brightness, black currant notes, and wine-like acidity."}, {"text": "Balanced, chocolate, nutty", "explanation": "This describes Colombian coffee, not Kenyan."}, {"text": "Earthy, low acid, heavy body", "explanation": "This describes Sumatran coffee, not Kenyan."}, {"text": "Mild, smooth, boring", "explanation": "Kenyan coffee is anything but boring—it's intensely bright and complex."} ] }, { "question": "Which country is the world's largest coffee producer?", "options": [ {"text": "Brazil", "correct": true, "explanation": "Brazil produces about 40% of the world's coffee, more than any other country."}, {"text": "Colombia", "explanation": "Colombia is 3rd largest, not the largest producer."}, {"text": "Vietnam", "explanation": "Vietnam is 2nd largest (mostly Robusta), not largest overall."}, {"text": "Ethiopia", "explanation": "Ethiopia produces specialty coffee but much less volume than Brazil."} ] }, { "question": "Sumatran coffee (Indonesia) is known for what flavor characteristics?", "options": [ {"text": "Earthy, herbal, heavy body, low acid", "correct": true, "explanation": "Sumatran coffee's wet-hulled processing creates distinctive earthy, herbal flavors with full body."}, {"text": "Bright, fruity, floral", "explanation": "This describes African coffees like Ethiopian, not Sumatran."}, {"text": "Balanced, chocolate, caramel", "explanation": "This describes Central American coffee, not Sumatran."}, {"text": "Sour, weak, thin", "explanation": "Sumatran coffee is the opposite—bold, heavy, and full-bodied."} ] }, { "question": "Which Central American country is famous for Antigua coffee region?", "options": [ {"text": "Guatemala", "correct": true, "explanation": "Guatemalan Antigua is world-renowned for rich, chocolate, full-bodied coffee with volcanic soil influence."}, {"text": "Costa Rica", "explanation": "Costa Rica has Tarrazú, not Antigua."}, {"text": "Honduras", "explanation": "Honduras has excellent coffee but Antigua is in Guatemala."}, {"text": "El Salvador", "explanation": "El Salvador makes great coffee but Antigua is in Guatemala."} ] }, { "question": "Colombian coffee is best described as:", "options": [ {"text": "Balanced, chocolate, caramel, medium body", "correct": true, "explanation": "Colombian coffee is famous for balanced flavor with chocolate, caramel notes, and pleasant acidity."}, {"text": "Extremely acidic, wine-like, intense", "explanation": "This describes Kenyan coffee, not Colombian."}, {"text": "Earthy, low acid, herbal", "explanation": "This describes Indonesian coffee, not Colombian."}, {"text": "Flat, boring, weak", "explanation": "Colombian coffee is well-balanced and flavorful, not flat or boring."} ] }, { "question": "What unique processing method is used in Sumatra that creates its distinctive flavor?", "options": [ {"text": "Wet-hulled (Giling Basah)", "correct": true, "explanation": "Wet-hulling removes parchment while beans are still wet, creating Sumatra's earthy, herbal profile."}, {"text": "Washed process", "explanation": "Washed process is standard elsewhere but not Sumatra's distinctive method."}, {"text": "Natural process", "explanation": "Natural process is used in Ethiopia and Brazil, not Sumatra's signature method."}, {"text": "Anaerobic fermentation", "explanation": "Anaerobic is experimental, not Sumatra's traditional method."} ] }, { "question": "Which region's coffee is described as having 'balanced acidity, honey sweetness, and crisp flavor'?", "options": [ {"text": "Costa Rica", "correct": true, "explanation": "Costa Rican coffee (especially Tarrazú) is known for brightness, honey sweetness, and clean flavor."}, {"text": "Brazil", "explanation": "Brazilian coffee has low acidity and nutty flavors, not bright and crisp."}, {"text": "Sumatra", "explanation": "Sumatran coffee is earthy and low-acid, not bright and crisp."}, {"text": "Vietnam", "explanation": "Vietnam mostly produces Robusta, not the balanced Arabica described."} ] }, { "question": "Hawaiian Kona coffee is expensive primarily because:", "options": [ {"text": "High labor costs in Hawaii", "correct": true, "explanation": "U.S. labor costs make Hawaiian Kona expensive ($30-50/lb) compared to imported coffee."}, {"text": "It tastes better than all other coffee", "explanation": "Kona is good but many other origins match or exceed its quality at lower prices."}, {"text": "It's the rarest coffee in the world", "explanation": "Kona isn't especially rare; high cost is due to production location (Hawaii)."}, {"text": "It's aged for years before selling", "explanation": "Kona isn't aged coffee; fresh is better."} ] }, { "question": "What does 'terroir' mean in coffee?", "options": [ {"text": "How geography, climate, and soil affect flavor", "correct": true, "explanation": "Terroir refers to environmental factors (altitude, soil, climate) that create distinctive flavors."}, {"text": "The roasting level", "explanation": "Roasting affects flavor but isn't terroir. Terroir is about growing environment."}, {"text": "Processing method used", "explanation": "Processing affects flavor but isn't terroir. Terroir is geography and climate."}, {"text": "Brand name of coffee", "explanation": "Terroir is about environmental factors, not branding."} ] }, { "question": "Brazilian coffee is typically characterized by:", "options": [ {"text": "Low acidity, nutty, chocolate, heavy body", "correct": true, "explanation": "Brazilian coffee grows at lower altitude, creating smooth, low-acid, nutty profile."}, {"text": "Bright acidity, fruity, floral", "explanation": "This describes African coffees, not Brazilian."}, {"text": "Earthy, herbal, tobacco", "explanation": "This describes Indonesian coffees, not Brazilian."}, {"text": "Wine-like, black currant, intense", "explanation": "This describes Kenyan coffee, not Brazilian."} ] }, { "question": "Which country produces coffee on volcanic soil that enhances flavor complexity?", "options": [ {"text": "All of these (Guatemala, Ethiopia, Costa Rica)", "correct": true, "explanation": "Volcanic soil in Guatemala, Ethiopian highlands, and Costa Rica all contribute to complex flavors."}, {"text": "Only Brazil", "explanation": "Brazil doesn't primarily have volcanic soil. Guatemala, Costa Rica, and Ethiopia do."}, {"text": "None, soil doesn't matter", "explanation": "Soil type significantly affects coffee flavor, especially volcanic soil."}, {"text": "Only Vietnam", "explanation": "Vietnam isn't known for volcanic soil coffee. Central America and East Africa are."} ] }, { "question": "Yemen coffee is known for:", "options": [ {"text": "Ancient cultivation, complex, dried fruit, wine-like", "correct": true, "explanation": "Yemeni coffee has 1,000+ year history with unique dried fruit, spice, and wine-like complexity."}, {"text": "Cheap, mass-produced, bland", "explanation": "Yemeni coffee is expensive, rare, and intensely flavorful."}, {"text": "Low acidity, nutty, smooth", "explanation": "This describes Brazilian coffee, not Yemen's complex profile."}, {"text": "Earthy, herbal, heavy", "explanation": "This describes Indonesian coffee, not Yemeni."} ] } ]