African Coffee is Best

I've been home roasting coffee for many years and over time I have realized that overall, the African coffees are better than any other region, at least to my taste. I used to get a lot of Central American beans but I've been put off by the recurring grassy sour notes that I often get from the Panama, Guatemalan, Honduran, Costa Rican coffees. I need to roast most of these Central American coffees a shade darker to overcome that tendency, and sometimes even more roasting doesn't get rid of those sour flavors. I also find that the Kenyan coffees have that high grassy note that I don't like so I do try to avoid Kenyan coffee too. Ethiopian, on the other hand, is fantastic in general. I don't think I've ever had an Ethiopian coffee that I didn't enjoy. And so very many Ethiopians are just luscious. Lately I've also discovered Burundi as very well balanced and delicious at a medium roast. So that is my very personal conclusion after roasting and drinking hundreds of different coffees.