Coffees From Around The World
The coffee tree of the species Arabica was discovered growing wild in present day Ethiopia. From this humble beginning, the cultivation of this tree has spread throughout Africa, Central America, South America, India, and Indonesia in a band around the world, surrounding the equator.
Today more than 75 countries produce Arabica coffee. Sun, rain, soil, and cultivation techniques all have an influence on the final characteristics of coffee from these varied lands. Of equal or greater importance are the harvesting and processing methods used in each country to transform the red or yellow fruits into the green beans that are imported into North America for roasting.
Within each country, there exists many different microclimates, and coffee qualities. So, when we talk about the taste characteristics of a particular coffee, it does not, for example, suffice to describe it as Costa Rican coffee. It must be further defined in terms such as Strictly Hard Bean Costa Rican from the Tarrazu region.
When adding up the possible combinations, there exists hundreds, if not thousands, of different coffees available to a coffee roaster. To know each of their taste characteristics individually is impossible. The simplest way to begin a quest of understanding the cup qualities of coffee is to understand the broad regional characteristics of coffee, then begin to delve into the individual countries within the region. Hence the following primer into the three broad coffee producing regions of the world.
Africa and Arabia
The coffees of Africa and Arabia are noted generally for the clean acidity and fruity wine-like notes. Generally they are somewhat lighter in body than coffees from other regions. The best Kenyan coffees display a blackberry quality, while the dry processed coffees of Ethiopia display a wild exotic fruity character. The Yirgacheffe coffee from Ethiopia has a citrusy like character unlike any other coffee in the world.
Indonesia
The coffees of Indonesia tend to display powerful body (heaviness) in the cup and are somewhat softer in acidity. Sumatran coffees are characterized by a hint of sweetness and, at their best, a clean cup. The washed coffees from Java are clean and smooth with a velvety, milky quality. Papua New Guinea produces what may be the most underrated coffees in the world; they are sweet, full bodied, and display excellent balance in the cup.
Central and South America
Central and South American coffees are known for their balance of acidity and body. The ideal weather conditions and coffee processing systems in Costa Rica provide an ideal environment for clean, consistent coffee noted for its excellent acidity and balance. Of particular note are the Costa Rican coffees from the Dota region that have a powerful fruity character.
Guatemalan coffees from Antigua illustrate a razor fine acidity combined with a slightly smoky character. From the Narino region of Colombia come beautifully balanced coffees with a milk chocolate character. Brazil, the world's largest coffee producer, is known for cultivating great quantities of average coffees, but also yields some of the world's best estate coffees, exhibiting excellent aromatics and sweetness.
The broad descriptions above are valuable tools to help people identify flavor characteristics that differ from region to region and country to country. Once these basic taste personalities become familiar, the more subtle differences that exist within each growing country or province can be explored. At this level, focus can be more easily placed on taste characteristics that differ because of the cultivation, harvesting and processing methods used for a singular coffee.
Today more than 75 countries produce Arabica coffee. Sun, rain, soil, and cultivation techniques all have an influence on the final characteristics of coffee from these varied lands. Of equal or greater importance are the harvesting and processing methods used in each country to transform the red or yellow fruits into the green beans that are imported into North America for roasting.
Within each country, there exists many different microclimates, and coffee qualities. So, when we talk about the taste characteristics of a particular coffee, it does not, for example, suffice to describe it as Costa Rican coffee. It must be further defined in terms such as Strictly Hard Bean Costa Rican from the Tarrazu region.
When adding up the possible combinations, there exists hundreds, if not thousands, of different coffees available to a coffee roaster. To know each of their taste characteristics individually is impossible. The simplest way to begin a quest of understanding the cup qualities of coffee is to understand the broad regional characteristics of coffee, then begin to delve into the individual countries within the region. Hence the following primer into the three broad coffee producing regions of the world.
Africa and Arabia
The coffees of Africa and Arabia are noted generally for the clean acidity and fruity wine-like notes. Generally they are somewhat lighter in body than coffees from other regions. The best Kenyan coffees display a blackberry quality, while the dry processed coffees of Ethiopia display a wild exotic fruity character. The Yirgacheffe coffee from Ethiopia has a citrusy like character unlike any other coffee in the world.
Indonesia
The coffees of Indonesia tend to display powerful body (heaviness) in the cup and are somewhat softer in acidity. Sumatran coffees are characterized by a hint of sweetness and, at their best, a clean cup. The washed coffees from Java are clean and smooth with a velvety, milky quality. Papua New Guinea produces what may be the most underrated coffees in the world; they are sweet, full bodied, and display excellent balance in the cup.
Central and South America
Central and South American coffees are known for their balance of acidity and body. The ideal weather conditions and coffee processing systems in Costa Rica provide an ideal environment for clean, consistent coffee noted for its excellent acidity and balance. Of particular note are the Costa Rican coffees from the Dota region that have a powerful fruity character.
Guatemalan coffees from Antigua illustrate a razor fine acidity combined with a slightly smoky character. From the Narino region of Colombia come beautifully balanced coffees with a milk chocolate character. Brazil, the world's largest coffee producer, is known for cultivating great quantities of average coffees, but also yields some of the world's best estate coffees, exhibiting excellent aromatics and sweetness.
The broad descriptions above are valuable tools to help people identify flavor characteristics that differ from region to region and country to country. Once these basic taste personalities become familiar, the more subtle differences that exist within each growing country or province can be explored. At this level, focus can be more easily placed on taste characteristics that differ because of the cultivation, harvesting and processing methods used for a singular coffee.