Too Much Coffee

Brazil is the origin usually used.
The generic Santos.
Some of the Balkan countries enjoy the 'Rioy' Minas.
Personally i love it as it was prepared originally.. Ethiopian Harar or a Yemen.
The Dry Process gives it the ample crema or the 'kaimaki' .
Delicious.

In case I overlooked it and someone already wrote that - sorry - but to get the nice thick "crema" you should use 2 overfilled teaspoons of ground coffee for one cup (single chesve) and most of all COLD WATER as then the coffee has a longer time of soaking and expanding well.

Lately I've been enjoying a high quality Brazil Rio coffee, roasted at Vienna level, as turkish/greek coffee. It's delicious. Adding a little Ethiopian coffee gives a distinct flavour.