Some general guidelines for Coffee Characteristics

Brazil
Mildly acidic, medium bodied, smooth flavored Bourbon Santos and Minas

Colombia
Mild, full-bodied balanced flavor. Supremo Costa Rica: Full body, acidic snap, at its best a great hearty coffee

Dominican Republic
Moderate acidity, light body, Santo Domingo

Ecuador
Used mostly for blends

El Salvador
Mild flavor and medium body

Hawaii
Medium-bodied, highly aromatic, fairly acidic, richly flavored, great floral aroma, unique. Kona

India
Full-bodied, medium acid, very delicate cup quality. Mysore. Monsooed Malabar is extremely mellow, with a delicate syrupy heaviness.

Indonesia
Heavily bodied, sometimes spicy, light to medium acidity.Sumartra Mandheling, Java, Celebes Kaloosie, Papua New Guinea.

Jamaica
Full body, highly aromatic, sweet light aftertaste, lacking in acidity. Blue Mountain Wallen Estate, Sliver Hill Estate Mountain.

Ethiopia
Perhaps the most varied of all coffees. All Ethiopians have the fruity, winy taste that is indicative of this region. Normally medium to light body, highly acidic with a winy sweetness and aftertaste. Harrar, Mocha Sidamo and  Yirgacheff are the best althought they vary greatly in body and finish.

Guatemala
Light body, heavily aromatic, moderately acidic. A good cup of coffee if slightly spicy or with a smoky flavor. Antigua and Coba

Kenya
Medium body, winy aftertaste, smooth cup quality - Kenya AA

Mexico
Full bodied, highly acidic, often used in blends, undistinctive

Peru
Light body, light acid. Chanchamayo

Tanzaniza
Medium to heavily bodied, darkly sweet, may contain a light winy aftertaste. Kilmanjaro Peaberry

Venezuela
Light bodied, sweet aftertaste. Merida

Yemen
Heavy almost creamy body, chocolatey aftertaste. Mocha

Zimbabwe
A lesser version of a good Tanzanian or Kenyan