Coffee taste differs based on geography: is it so?

Those who have long been interested in the different tastes and characteristics of coffee, know that the characteristics of the taste and smell of the beverage directly depend on the region in which they grew. As a rule, coffee suppliers indicate the country of origin of coffee – this site, for example. For each type of coffee bean, we can apply the concept of “Terroir,” borrowed from the wine industry: this is how the soil, climate, altitude and growing practices of the coffee and the uniqueness of the flavor of its beans are directly linked. Let’s look at three examples of different coffee growing regions.

East Africa

Ethiopian coffee is known for its vibrant and winey acidity, which adds a refreshing and vivid quality to the cup. Some Ethiopian coffees can have tea-like characteristics, with delicate and nuanced coffee profiles reminiscent of jasmine or bergamot. In general, Ethiopian coffees are known for their bright acidity and distinct, complex flavors. They often show notes of citrus, floral tones, and a pronounced fruity sweetness. Specific sorts, such as Yirgacheffe and Sidamo, contribute to the variety of flavors.

Colombia (South America)

Colombian coffees are often characterized by a well-balanced profile. They exhibit a medium body with nutty undertones, offering a pleasant combination of sweetness and acidity.Colombian coffees typically have a bright acidity that contributes to their distinct character. This acidity enhances the overall complexity of the flavor.Depending on the region and altitude, Colombian coffee can have chocolate and caramel notes, adding a comforting sweetness to the cup.

Sumatra (Indonesia)

Coffees from Sumatra are known for their unique earthy and full-bodied characteristics. The cup often carries a distinct, syrupy feel. Sumatran coffee often displays spicy and herbal notes such as hints of cedar, cinnamon, or even a hint of black pepper. These flavors contribute to the complexity of the coffee.Sumatra coffees tend to have lower acidity than beans from other regions, providing a smoother and more gentle drinking experience.

If you’re interested in other regions, it’s worth taking a closer look at this kind of coffee:

  • Kenya (East Africa): Kenyan coffee is recognized for its bright acidity, full body, and bright fruit notes. There may be hints of black currant, citrus and wine-like complexity in the cup.
  • Brazil (South America): Brazilian coffees are often characterized by their nutty sweetness, low acidity and chocolate undertones. They provide a smooth and mellow drinking experience.
  • Costa Rica (Central America): Costa Rican coffees are known for their bright acidity, medium body and clean, crisp flavor. Flavor notes can include citrus, honey and a well-balanced profile.

Studying coffees from different regions allows enthusiasts to appreciate the variety of flavors and discover the unique characteristics that each origin imparts to the bean. The world of coffee is rich and diverse, offering a range of flavor experiences that cater to a variety of preferences.

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