Around the world in five coffee continents
Somewhere near Tarrazú in Costa Rica, we sipped a simple brew of locally grown and roasted coffee, brewed with a traveling “chorreador,” a hand-held cloth dripper. An idea was born that day. Though we didn’t know it at the time, we would later embark on a venture to make sustainable, travel-friendly cloth coffee filters and rid the world of coffee waste.
What we did know at the time was that the single-origin Tarrazú was near perfect. Light, smooth, almost sweet, with hints of cinnamon that linger on the tongue. We still prefer a cup of Costa Rican, even years later.
But what makes it different than coffee from other regions? Why do some taste buds yearn for Central American coffees while others prefer the flavors of Ethiopian or Peruvian brews?
Let’s take a quick trip around the world in the coffees of five continents and meet the diverse flavors, aromas, and characteristics that make coffee one of the world’s favorite drinks.
Why do coffee plants take on the unique characteristics of a growing region?
In a given region, coffee plants adapt to their environment, taking on the characteristics of the region. That’s why if you sip a simple cup of Costa Rican alongside a brew made with beans from Kenya, you’ll likely taste the subtleties of the local soil and rain. Coffee, like many plants, is like a sponge, absorbing the essence of its growing region and translating it into its own unique flavors.
Just as the soil, climate, altitude, and even the surrounding vegetation vary from one region to another, so do the coffee beans they produce. These factors play a significant role in shaping the taste profile of coffee. Higher altitudes, for instance, often result in a slower maturation process, leading to denser beans with more complex flavors. The soil composition influences the mineral content in the beans, while the amount of rainfall and sunlight affects the development of sugars and acidity.
How does that play out in terms of flavor? What follows is a quick overview. In the weeks to come, we’ll take a deeper dive into each region.
Where it all began: African coffees
African coffee beans have earned a well-deserved reputation for their vibrant and complex flavor profiles. Ethiopia, the birthplace of coffee, is known for beans that produce coffee with bright acidity, floral aromas, and a diverse range of fruity and citrusy notes, from the wine-like complexity of Sidamo to the delicate and tea-like characteristics of Yirgacheffe.
Kenyan coffees offer distinct brightness and intensity, often characterized by their pronounced acidity and bold black currant and citrus flavors. These African beans tend to have a livelier and more dynamic flavor profile compared to other regions, with a focus on fruity, floral, and acidic notes. They bring a sense of exploration to the cup for coffee enthusiasts seeking vibrant and flavorful brews.
A balanced bean: South American coffees
South America is renowned for its diverse and flavorful coffee beans. Colombian and Brazilian coffees, in particular, showcase distinct characteristics. Colombian coffee is often celebrated for its medium body and bright acidity, accompanied by fruity and caramel notes. It’s a balanced flavor, making it a crowd-pleaser for those seeking a smooth and approachable cup. Brazilian coffee, on the other hand, offers a different experience with its nutty sweetness and low acidity. These beans produce a rich brew that coats the palate. In comparison to beans grown elsewhere, South American coffees often exhibit a milder acidity and a smoother mouthfeel. They tend to be more medium-bodied, providing a well-rounded and satisfying experience.
Rich & full bodied: Asian varieties
Asian coffee beans offer a unique departure from the brighter and fruitier profiles found in other regions, providing coffee lovers with an opportunity to explore rich, earthy, and sometimes spicy flavors.
Indonesia, with its fertile volcanic soil and tropical climate, produces coffees with a distinct earthiness and full-bodied character. Indonesian beans often exhibit flavors of chocolate, spice, and even tropical fruits, creating a rich and indulgent cup. Sumatran coffee, in particular, is renowned for its heavy body and low acidity, making it a favorite among those who prefer a bolder and more robust brew. On the other hand, Vietnamese coffee brings its own distinct charm with the iconic Vietnamese iced coffee. This coffee typically uses robusta beans and is known for its strong, dark roast flavor, often combined with sweetened condensed milk for a creamy and decadent experience.
Smooth & bright: Central American coffees
Countries such as Costa Rica, Guatemala, and Honduras are known for producing high-quality Arabica beans with unique characteristics. Our forever favorite, Costa Rican coffee often has a bright and lively acidity, accompanied by flavors of citrus and tropical fruits. These beans offer a crisp and clean cup, showcasing the country's commitment to sustainable farming practices. Guatemalan coffee, on the other hand, presents a more complex flavor profile with its medium body, balanced acidity, and notes of chocolate, nuts, and spice.
These beans provide a harmonious and nuanced experience that appeals to a wide range of coffee enthusiasts. Honduran coffee is gaining recognition for its versatility, offering both sweet and vibrant flavor profiles with hints of caramel, red fruit, and cocoa. Central American coffee beans tend to have a balanced acidity, medium body, and a wide array of flavors.
A gift of the volcano: Hawaiian coffees
The volcanic soil, unique microclimates, and meticulous cultivation methods used in Hawaii contribute to the distinct characteristics of the U.S. state’s coffee. Kona coffee, for example, is celebrated for its smooth and mellow taste with low acidity and a medium body. The beans offer a balanced and nuanced flavor profile, often displaying notes of caramel, chocolate, and tropical fruit.
The coffees of Maui and Kauai have their own subtle flavors given the differences in elevation and proximity to the ocean. Throughout the state, generous rainfall, ample sunlight, volcanic soil and plenty of shade grace Hawaiian coffee farms. Hawaiian coffee, with its exceptional quality and distinctive flavors, provides a sensory experience that captures the essence of the islands and offers coffee enthusiasts a taste of paradise in every cup.
Learn more about coffees from Hawaii in our article!
Taste the world in your cup
The world of coffee is an ever-expanding universe. New coffee regions sprout up as both climate change and technological innovations change where and how coffee can be grown. And farmers in traditional growing regions in the world “coffee belt” continue to modify their practices to meet the demands of global coffee drinkers while adapting to changing weather patterns.
This means that regional flavor profiles will shift subtly over time and give you a nuanced experience with every new bag you buy. So, the next time you’re buying beans, look for single-origin beans from a different area of the world and sit with the coffee in your mouth for a moment before adding in sugar or milk, if that’s your habit.
That moment of slowness and attention will bring you into contact with far away soil and distant drops of rain.