All right, I know there’s a stereotype that our community tends to either be coffee connoisseurs or Starbucks addicts. But I’ve been struggling to find truly great coffee. For me, good coffee means I don’t need to add sugar or creamer.

Now, my boyfriend drinks Folgers—the big red can, medium roast. And as the first rule in our relationship, that’s the first cup of coffee brewed every morning in the house. It’s his coffee, and he’ll go through more than one pot a day. But that first pot is always Folgers.

Years ago, when I was in college, I met some incredible men from Kuwait. As part of welcoming me into their home, they offered me a small cup of coffee. It was, without a doubt, the most delicious coffee I’ve ever had—and I didn’t need any cream or sugar. It had this deep, smoky flavor that reminded me of chicken noodle soup in the best way possible. Fast-forward to now, and our Turkish neighbors welcomed us with coffee, too. Again, it was perfect without any sugar or cream. I even found the brand they use: Mehmet Efendi, and I drink it by the mugful.

This leaves me wondering: Why does most American coffee—at least the brands you find at cheap grocery stores—always need cream and sugar to taste good? But when I’m handed a cup of foreign coffee, I can down it without a second thought, cup after cup.

So, what are some other great foreign coffees I should try?