Grapefruit. Lemon. Blueberries. Chocolate. Oak. Pepper. Smoke. Bright. Crisp. Muddy. Syrupy. These are just a few words that may come to mind when you take a sip of a cup of coffee from your local coffee shop. Hopefully you’ll understand a little more about that cup of coffee after you read this blog post!
Produced in at least 70 countries with varying climates, soil, and growth processes, your cup of coffee has a specific flavor profile that can be traced to it’s region and country of origin.
The three major regions for growing coffee are Latin America, Africa, and Indonesia.
Latin America: [examples: Guatemala, Brazil, Panama, Mexico, El Salvador, Columbia]
When you drink a coffee from this region, you’ll typically notice a bright, crisp mouth-feel. This is because Latin American coffees tend to be moderate to high in acidity. Chocolate and nutty flavors are also prominent in some Latin American coffees. Generally roasted lighter than the other regions, the tart, clean flavor profiles of Latin American coffees pair well with breakfast or brunch dishes.
Africa: [Kenya, Ethiopia, Tanzania]
African beans tend to considered “wild” with floral undertones and are usually of a medium roast level. Each country tends to produce coffee with very distinct flavors. Sip a mug of Kenya AA and then try an Ethiopian Harrar and you’ll know what I mean! While Kenyan coffees tend to be more lemony and citrus-like, certain Ethiopian coffees such as Harrar tend to be winey; with blueberry or strawberry notes. Ethiopian Sidamo can be very tea-like with a very light body and heavy herbal notes. Pair with sweet treats!
Indonesia: [Bali, Sumatra, Flores, Papua New Guinea]
Indonesian coffees tend to be characterized as spicy, rich, and earthy. Lower in acidity than coffee from the other regions, Indonesian coffees are smooth and heavy-bodied with a more syrupy mouth-feel. Pair coffees from this region with after-dinner dessert dishes!
The climate, soil, and processing of coffee differs greatly from region to region. All of these factors affect the coffee beans and this post is simply meant to introduce you to the basic differences and characteristics of the regions. There are many sources available that provide more details about the differences between countries and regions. Many of my references are found here and here. This site also offers an extensive list of coffees by country, taken from Kenneth Davis, author of Coffee: A Guide to Buying, Brewing & Enjoying, Espresso: Ultimate Coffee, and Home Coffee Roasting: Romance & Revival.