If you’ve had the opportunity to sample coffees from around the world, you’ve already noticed their distinct flavor profiles and mouthfeel. To many’s surprise, terroir (encompassing climate, soil, geography, altitude, and terrain) plays a huge role in the characteristics of a coffee. As a result, coffees grown in specific parts of the world often have some traits in common.
This doesn’t mean that coffees from a certain region will be identical, however, because there are still huge variations and varieties within genetics, processing, and roasting. But, it may be simpler explained by considering coffees from the same region as cousins - related and with similarities, but not identical.
Let’s take a look at some of the most popular coffee-growing regions, and the characteristics that you might expect in a coffee from that part of the world.
Characteristics of African coffee
Coffees from African countries such as Kenya and Ethiopia tend to be bright and fragrant, oftentimes with more floral, fruity, sweet flavor notes.
- Medium to high acidity
- Floral, citrus, and berry flavor notes
- If you’re pulling these coffees as espresso shots, African coffees tend to dial better at higher temperatures with finer grinds
- Oftentimes are grown in “sweeter” soil at elevations between 1700 - 2200 ft
Typically, coffees from Africa will have a higher acidity, and will feature bold, vibrant, juicy flavors. From our collection, we tend to carry coffees from:
Ethiopia: Considered as coffee's origin, there are many different varietals that grow in Ethiopia. Typically, however, coffees from this country tend to be wine-like and fruity, often with flavor notes like blueberry. Ethiopian coffees also usually have a smooth, syrupy mouthfeel, and may have a lighter body depending on the process.
Kenya: Known for being our founder, roastmaster, and green sourcer Mike's favorite region, Kenyan coffees are sweet, slightly tart, mellow, and well-balanced.
Tanzania: Known to be much brighter, with "wine-like" qualities and a stronger acidity.
Characteristics of Asian coffee
Asian and oceanic coffees, such as those from Indonesia or Java, account for about a third of the world’s coffee beans. More Asian countries are on the rise for producing coffee, such as the Philippines and Taiwan, though they are still fairly new to the coffee farming industry. Asian coffees tend to be more earthy and herbal, oftentimes with flavors such as dark chocolate.
- Low acidity
- Spicy and earthy flavor notes
- If you’re pulling these coffees as espresso shots, Asian coffees tend to dial better at lower temperatures with finer grinds and higher doses
Indonesia: Sumatran coffees are usually bold and full-bodied. They tend to have distinctly earthy tones, and make great dark roast coffees. Due to the humidity and climate in Sumatra, coffees from this country usually need to go through a wet-hulling process, a technique unique to Indonesia where producers remove the last protective layer of the coffee seed-the parchment-before the coffee seed is dried thoroughly.
Malaysia: While we have yet to feature a Malaysian coffee in our collection, one unique thing to note about coffees grown in Malaysia is that they don't fall under the Arabica vs. Robusta umbrella! Coffees in this region, for the most part, come from the Liberica coffee plant, which makes for coffees that are fruity, nutty, clean, and strong.
Characteristics of South American coffee
The coffees from South America are dominated by Brazil, the world’s largest coffee producer. Other popular countries of origin within South America would be Colombia and Peru. Characteristics of South American coffee can include:
- Chocolate and caramel flavor notes
- Low to medium acidity
- If you’re pulling these coffees as espresso shots, South American coffees tend to dial better at lower temperatures with coarser grinds
Coffees from this continent tend to be smooth, crisp, and clean, and oftentimes feature bright aftertastes.
Brazil: Usually grown between 1200 - 4000 ft elevation-wise, and are usually less acidic. Brazilian coffees are usually caramelly, chocolatey, and nutty. Brazil is one of the top coffee-producing countries in the world, and their coffees are usually used for espresso roasts!
Colombia: Usually grown at an elevation between 4200 - 6000 ft, these coffees tend to be fruity, sweet, and candy-like, with a full body. Colombian coffees are quite popular amongst those just gaining interest in specialty coffee and single origin coffees, as they often have a medium body and a well-balanced flavor. Colombian coffees tend to be sweet and nutty, and often feature slight acidity to balance out.
Peru: Peruvian coffees are typically smooth and mellow with an aromatic profile. Oftentimes, they are mildly acidic, and feature a light to medium body and flavors that are nutty and sweet.
Characteristics of Central American coffee
Central American coffees often come from the fertile valleys between higher mountains in this region with high seismic activity. Countries like Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama produce exquisite coffees each season.
- Medium to high acidity
- Nutty and fruity flavor profiles
- If you’re pulling these coffees as espresso shots, Central American coffees tend to dial better at lower temperatures with coarser grinds
Costa Rica: Costa Rican coffees are usually earthy, herbal, and citrusy, featuring bright acidity, light or medium bodies, and uniquely complex flavors. These coffees tend to be subtly sweet, with hints of fruitiness reminiscent of the country's tropical fruits and stone fruits.
El Salvador: El Salvadorian coffees are known for their complex flavor profiles that depend on the specific region and varietal. Coffees from this region tend to have medium to full bodies, and are oftentimes sweet, bright, and clean, with citrusy or chocolatey flavor notes. Some varietals from El Salvador, such as the Pacamara varietal, can also be floral.
Guatemala: Guatemalan coffees are rich and distinctly flavorful, in part due to its rich, volcanic soil. Coffees from this country, however, also tend to be slightly acidic, and sometimes even a little bit smokey.
Honduras: Coffee from Honduras is known to be sweet, fruity, and balanced, with a well-rounded body. Honduran coffees aren't typically too acidic, and will often feature nutty, sweet flavor notes.
Nicaragua: Usually grown at elevations between 3600 - 5200 ft, Nicaraguan coffees tend to be extremely tart, and sometimes chocolatey.
Panama: Panama is the region of the Geisha, so it’s unsurprising that coffees from this region will be well-balanced, sweet, fruity, and citrusy. To learn more about what exactly a Geisha coffee is, you can read here!
What’s next?
Now that you know a bit more about how geography affects coffee, it’s easier to understand which varietals and styles you might enjoy. Still not sure? Try out our coffee quiz - just answer a few quick questions about your preferences, and we’ll match you to a coffee you’ll love!
