From the Roastery
Have you ever taken a sip of coffee and thought, "how can this possibly taste like strawberry?!" It may sound strange at first, but coffee is capable of producing an incredible range of flavours.
But where does all this flavour come from?
As we have discovered so far throughout this series, there are several factors that create these flavours. The variety of coffee plant, the altitude at which it is grown, the climate, the soil, how the crop is processed, how the beans are then roasted and then finally, how we as consumers, choose to brew the coffee.
But it all starts at origin.
Coffee is grown commercially in over 70 countries, each with their own soil, climate and growing conditions, so it is no surprise that two coffees from the same region, can still taste totally different. I like to think of origin not as a guarantee of what I am going to find in my cup, but as a clue.
Today we will cover two major coffee-growing regions and discover what makes the coffees from each of them so unique.
EAST AFRICA
East Africa produces some of the world’s most distinctive speciality coffees. They are known for their fruit forward and floral tasting notes, complex acidity and crisp tea-like finish.
Ethiopia
History
Ethiopia is known as the birthplace of Arabica coffee. You may have heard the famous folklore of Kaldi, the goat herder who supposedly discovered coffee after noticing his goats becoming full of energy after eating the coffee cherries. Whilst this is a great story, we aren’t entirely certain that is totally accurate or that Kaldi even existed!
However, what we do know, is that coffee has had a very long history in Ethiopia and remains deeply connected to everyday life and culture.
What does Ethiopian Coffee taste like?
Ethiopian coffee can range from delicate floral notes to intensely bold and fruity, making it one of the most exciting regions to explore. Processing plays a very noticeable role in creating the flavours. Washed Ethiopian coffees are often much cleaner and brighter, while natural coffees can produce much more intense, fruit forward flavours.
Regions and their flavours:
So, what should you try?
If you enjoy a softer, citrus forward tea like profile, start with a washed Ethiopian coffee.
If you prefer something juicy, sweet and boasting with berries, go for a natural.
Kenya
History
Coffee was introduced to Kenya in the late 19th century and the country has since developed a reputation for producing some of the worlds most distinctive coffees.
Much of Kenya’s coffee is grown in rich red volcanic soil at high altitudes by both smallholder farms and large estates. Kenyan coffee is highly regarded in the speciality coffee industry for the distinctive flavour profiles it can produce.
What does Kenyan coffee taste like?
Kenyan coffee is often incredibly bold, juicy and complex.
Blackcurrant is one of the classic flavours associated with Kenyan coffee, alongside berries and citrus notes.
Regions and their flavours:
So, what should you try?
If you are a fan of berries, citrus and bright flavours, Kenyan coffee is definitely worth trying. Start with a washed Kenyan coffee to experience the clean and vibrant character for which the origin is most famous for.
Rwanda
History
Rwanda is often referred to as the ‘Land of a Thousand Hills’ due to its mountainous landscape. Coffee is an important crop for thousands of smallholder farmers and the country has developed a very strong reputation within the world of speciality coffee.
What does Rwandan coffee taste like?
Rwandan coffee is known for providing delicate sweet flavours mixed with a bright acidity and a silky body. You can expect crisp citrus flavours with sweet undertones, although the exact profile can vary considerably depending on the variety, region and processing method.
The Potato Defect: There is a rare defect which can occur in Rwandan coffee, known as the potato defect. This can cause a single bean to smell and taste remarkably like raw potato! It is associated with damage caused by an insect known as the Antestia bug. Fortunately it poses no health risk and affects individual beans rather than an entire crop.
Regions and their flavours:
So, what should you try?
If you are a fan of elegant sweetness with smooth, balanced citrus flavours, Rwandan coffee is definitely worth trying.
A washed Rwandan coffee is a great place to start if you want to experience the clean, bright side of the origin.
LATIN AMERICA
If East African coffees are known for the wild and expressive side of speciality coffee, Latin American coffees offer a wonderfully broad range of coffees, with many origins known for their balance and comforting chocolate and caramel flavours.
The region is home to some of the worlds biggest coffee-producing countries, including Brazil and Colombia, as well as a huge number of smaller speciality-producing countries.
But there is no single ‘Latin American flavour’. Brazil, Colombia and Guatemala can produce very different coffees, and even coffees from the same country can vary considerably.
For anyone who is new to speciality coffee, Latin America can be a particularly approachable place to start exploring. If you’re used to coffees that taste rich, sweet and chocolatey, you’ll find plenty of familiar flavours here.
Brazil
History
Brazil is considered the worlds powerhouse when it comes to coffee. Producing around a third of the global supply it has been the largest coffee producer on earth for over 150 years. Much of Brazil’s coffee is grown across broad plateaus and at moderate elevations, rather than the steep mountain landscapes associated with some other origins. These growing conditions, combined with the varieties and processing methods commonly used, can contribute to the smooth, sweet profiles that Brazil is known for.
What does Brazilian coffee taste like?
Brazilian coffee is associated with that classic, comforting coffee flavour profile.
Expect a creamy body with smooth chocolate and nutty flavours, often accompanied by caramel sweetness.
Regions and their flavours:
So, what should you try?
If you like rich chocolate, comforting caramel notes and a coffee with lower acidity, Brazilian coffee is definitely worth trying.
I suggest starting a naturally processed Sul De Minas coffee (House Party) to experience a classic flavour profile.
Colombia
History
Colombia is one of the world’s largest coffee producers and widely considered a crowd pleaser in the world of coffee. Unlike the flat plains of Brazil, Colombias coffee grows across three distinct mountain ranges. Creating many different microclimates and growing conditions. This helps to explain why Colombian coffee can be surprisingly diverse despite having such a strong reputation for balanced and sweet coffees.
What does Colombian coffee taste like?
Colombian coffee is often a fantastic middle ground between the rich characteristics of Brazil and the brighter, fruitier profiles that are associated with East Africa.
Expect medium body, caramel and chocolate sweetness, with varying levels of citrus, red fruit and acidity.
Regions and their flavours:
So, what should you try?
If you like sweet, bright and balanced flavour profiles, Colombian coffee is a great place to start. Try a washed coffee from Huila, if you want something bright and juicy or an Antioquia coffee if you prefer something smooth and more chocolate-led.
Guatemala
History
Guatemala is famous for producing some of the most complex and flavourful coffees in central America.
The country’s dramatically rugged landscape, featuring numerous volcanoes (several of which are still active) creates a range of elevations, soils, and microclimates, helping to produce consistently high-quality speciality coffee.
What does Guatemalan coffee taste like?
Expect an incredibly rich and complex flavour profile, boasting with sweet chocolate, brown sugars with a delicate touch of crisp apple and pleasant acidity.
Guatemala is a great choice for someone who wants to explore some different flavours within speciality coffee, without straying too far away from familiar chocolate and caramel flavours.
Regions and their flavours:
So, what should you try?
If you enjoy rich chocolate, brown sugar but want a little more fruit and acidity in your cup, give Guatemalan coffee a go. A washed Antigua coffee is a great starting point.
Where should you start?
You may now be wondering: which coffee region is actually best?
The slightly frustrating answer is that there isn’t one.
Coffee origin gives us clues, but no guarantee. A natural Ethiopian coffee and a washed Ethiopian coffee can taste worlds apart. And that’s exactly what makes speciality coffee so interesting.
The best way to explore is to taste. Find two coffees from different origins and brew them using the exact same recipe. Keep everything as consistent as possible; the same coffee-to-water ratio, grind size, water and brewing method.
Now taste them side by side.
Don't worry about trying to identify every flavour. Instead, ask yourself three simple questions:
1. Which coffee smells more interesting to me?
2. Which one tastes brighter or sweeter?
3. Which one would I happily drink again?
And remember, there is no right answer. If everyone tasted coffee in exactly the same way, exploring the world of speciality coffee wouldn’t be anywhere near as much fun.
Next time you pick up a bag of coffee, don’t just look at the flavour notes - look at the origin. It could be the first clue to discovering your new favourite cup.
By Hayley Chillfox, Roastery Operator
