What affects flavor?
Everything. The climate and altitude, processing techniques, the coffee varieties grown and the roasting techniques all affect the flavor of coffee that is found in your cup. Because of all of these variables, it is easy to get lost on which one to choose. A helpful way to organize coffees are by the flavor profiles by country and processing technique, so you can try out new coffees and expand in the world of coffee. You may not currently think that coffee can actually taste like a berry or have a nutty quality. That's okay, you will. Check out our sampler packs to order to test out single-origin coffees in smaller quantities.
Coffee Growing Countries
African Coffees tend to be citrusy, floral, high acidity and medium to high in body. Some of the most popular African coffees include:
- Ethiopia has medium body with a tangy and pungent liveliness and a pronounced floral aroma. These coffees can be found to be both dry and wet processed. The dry-processed are going to be more fruity, heavy and wine-like compared to wet-processed characteristics of floral and tea-like qualities. One of the most renowned dry-processed is from the region of Harrar which has exotic, fruity and complex taste. As a washed-processed, an Ethiopian will add a lemony note. One to look for as a washed Ethiopian is one that is from the region of Sidamo.
- Kenya is considered as one of the finest in the world. It has aromatic with overtones of fruit and berries. This region's coffee is unique by most of its coffee grown without shae and using a post-fermentation soak in processing.
- Tanzania is often sold as a peaberry. A peaberry is a single small, rounded bean that forms inside the coffee cherry, rather than the usual two flat-sided beans. Often display good acidity and similar to Kenyan in flavor but milder and less complex.
- Known as the Hawaiian coffee, Kona is mild and sweet with a hint of spice
- Costa Rica is consistently smooth and fragrant
- Guatemala are fruity and a nice acidity level, apple-like. Grown in many areas including high elevations.
- Mexico are smooth and delicate, with a cherry-like acidity
- Nicaragua are fragrant, midly complex, with good acidity and body, often showing nut and citrus flavors
- Panama are lively with floral and citrus notes
- Brazil: Tends to have flavors reminiscent of cocoa, peanuty quality and rustic sweetness that has a heavy mouthfeel. This is why you may find Brazils to be in many espresso blends, and to be used in a press pot coffee brew application.
- Colombians tend to be well-balanced in acidity with a sweet flavor. Second to Brazil in overall coffee production.
South and East Asian Coffees
- Indonesian Coffees tend to be rustic in flavor and intensity. Medium in acidity and heavy mouthfeel with earthy tones.
- Sumatra: For those who enjoy a strong, dark roast. This coffee is not roasted for its floral or citrusy notes, but for its rustic sweetness and mouthfeel.
It's all in the bean...heart.taste.aroma