Travel the World of Coffee Flavours
This blog describes the typical characteristic flavour profiles associated with coffees from each of the main global coffee producing regions and countries. It is designed to help you identify single origin coffees that you may want to try from different part fo the world. For a one stop shop that provides a chance to taste coffees from many of the countries listed below, why not try our Coffee of The World Collection.
This blog describes the typical characteristic flavour profiles associated with coffees from each of the main global coffee producing regions and countries. It is designed to help you identify single origin coffees that you may want to try from different part fo the world. For a one stop shop that provides a chance to taste coffees from many of the countries listed below, why not try our Coffee of The World Collection.
Coffee has many flavours and it is hard to generalise about the flavour you are likely to find in each cup. The variables that tend to have most influence on the flavours of your coffee include: the soil and altitude of the growing location, the fermentation and processing method of the harvested beans, the roasting level and, of course, your final brewing methods. There are, however, flavours that keep recurring when you tasting coffee from certain Regions and Countries.
This list should give you a notion of what flavour notes to expect look for from coffees from the main coffee producing countries in the main Regions of the world which make-up what’s referred to as the "Coffee Belt". It is not a list that will tell you exactly which flavours you will experience in each specific coffee, we recommend referring to the tasting notes typically provided by each coffee roaster or retailer.
AFRICA
Ethiopia – Ethiopian coffee has distinct fruity flavours such as blueberry and strawberry. Floral notes such as Bergamot, Roses and Jasmine are also often found in a cup. Ethiopian coffees tend to have a high acidity, syrupy mouthfeel and can have a winey quality to it. On filter, the Ethiopian coffees get a tea-like aspect to it as well. Ethiopian coffee is considered among the best in the world.
Kenya – Kenyan coffees often have flavours of berries, lemongrass, bergamot, black tea and tomato. The coffee can best be described as vibrant and bright and brings a complex cup to the table. The aftertaste is often described as lemony and grapefruit. On the nose a Kenyan filter coffee might offer a round tomato and black currant aroma. Kenyan coffees are also regarded as high quality coffee.
Rwanda – Rwanda coffee will often give floral aromas such as orange blossom and lemon. The flavours consist mostly out of caramelised sugar and dates and a aftertaste of caramel. Fruity flavours such as melon and stone fruits can also often be found in a Rwanda coffee. The acidity is usually crisp and citric.
Tanzania – Tanzanian coffee offer a bright and wine like acidity. A medium to full body is often accompanied by notes of sweet berries, fruits and sometimes a hint of cedar wood.
SOUTH AMERICA
Colombia – Colombia is the most famous coffee nation in the world and has many flavours to bring to the cup. Often these coffees have a medium body with aromas of chocolate and cocoa. The flavours, however, will lead you to citrus fruits, sweet tropical fruit and nutty flavours. The Acidity can best be described as bright and citric.
Brazil – Brazilian coffees are known for their sweet nutty flavours that are accompanied by a bittersweet chocolate note. Also very common is the hint of toast and low acidity of the Brazilian beans. Because of those agreeable flavours and aromas, Brazilian coffee is often used in blends.
Peru – Peruvian coffees can be recognised by their herbal and sweet fruity aromas, together with flavours of plum, sweet citrus fruits such a orange, and herbal notes. The coffee often has a medium to light acidity and medium body. Peruvian coffee is not a famous as their South American brethren but the coffee can be just as great.
AFRICA
Ethiopia – Ethiopian coffee has distinct fruity flavours such as blueberry and strawberry. Floral notes such as Bergamot, Roses and Jasmine are also often found in a cup. Ethiopian coffees tend to have a high acidity, syrupy mouthfeel and can have a winey quality to it. On filter, the Ethiopian coffees get a tea-like aspect to it as well. Ethiopian coffee is considered among the best in the world.
Kenya – Kenyan coffees often have flavours of berries, lemongrass, bergamot, black tea and tomato. The coffee can best be described as vibrant and bright and brings a complex cup to the table. The aftertaste is often described as lemony and grapefruit. On the nose a Kenyan filter coffee might offer a round tomato and black currant aroma. Kenyan coffees are also regarded as high quality coffee.
Rwanda – Rwanda coffee will often give floral aromas such as orange blossom and lemon. The flavours consist mostly out of caramelised sugar and dates and a aftertaste of caramel. Fruity flavours such as melon and stone fruits can also often be found in a Rwanda coffee. The acidity is usually crisp and citric.
Tanzania – Tanzanian coffee offer a bright and wine like acidity. A medium to full body is often accompanied by notes of sweet berries, fruits and sometimes a hint of cedar wood.
SOUTH AMERICA
Colombia – Colombia is the most famous coffee nation in the world and has many flavours to bring to the cup. Often these coffees have a medium body with aromas of chocolate and cocoa. The flavours, however, will lead you to citrus fruits, sweet tropical fruit and nutty flavours. The Acidity can best be described as bright and citric.
Brazil – Brazilian coffees are known for their sweet nutty flavours that are accompanied by a bittersweet chocolate note. Also very common is the hint of toast and low acidity of the Brazilian beans. Because of those agreeable flavours and aromas, Brazilian coffee is often used in blends.
Peru – Peruvian coffees can be recognised by their herbal and sweet fruity aromas, together with flavours of plum, sweet citrus fruits such a orange, and herbal notes. The coffee often has a medium to light acidity and medium body. Peruvian coffee is not a famous as their South American brethren but the coffee can be just as great.
CENTRAL AMERICA
Panama – Panama is famous for its Geisha coffee and overall quality of coffee in general. Panama coffees often have a Jasmine aroma with flavours of honey and citrus fruits and bergamot. You can also often find a creamy milk chocolate finish in your cup. The Panama coffees are usually round and mild with a medium body and medium acidity.
Costa Rica – Good Costa Rican coffees usually have a brown sugar fragrance. The flavors can be divided into apricot, brown sugar and tropical fruits. The aftertaste can bring a dark chocolate to the pallet. The round body is often accompanied with a bright acidity.
Guatemala – Guatemalan coffees are known for their mild chocolate/cocoa flavours in the aftertaste. Often you will find a toffee flavour en a nutty aspect in the cup together with tropical fruits as well. The acidity is like that of green apples but on the bright side. Sometimes there is a floral note on the nose. Guatemalan coffees can have a full body often times.
El Salvador – Coffees from El Salvador can show aromas and flavours of red fruit and plum. The Acidity is high, the body is medium to full. El Salvador is known for its balanced coffees but they always seem to lack strength in aroma and flavours.
Nicaragua – Nicaragua coffees have a mild acidity and medium body smooth body. The flavours are sweet caramel, chocolate and citrus fruits. Often you can find aromas of vanilla and nuts in your cup. The flavours and aromas are rich but balanced.
Mexico – Mexican beans are often used in blends because of their excellent blend characteristics. The better Mexican coffees have chocolate flavours and nutty notes as well. They often have a light body and acidity. You may find a dry white wine aspect to the Mexican coffee as well.
Panama – Panama is famous for its Geisha coffee and overall quality of coffee in general. Panama coffees often have a Jasmine aroma with flavours of honey and citrus fruits and bergamot. You can also often find a creamy milk chocolate finish in your cup. The Panama coffees are usually round and mild with a medium body and medium acidity.
Costa Rica – Good Costa Rican coffees usually have a brown sugar fragrance. The flavors can be divided into apricot, brown sugar and tropical fruits. The aftertaste can bring a dark chocolate to the pallet. The round body is often accompanied with a bright acidity.
Guatemala – Guatemalan coffees are known for their mild chocolate/cocoa flavours in the aftertaste. Often you will find a toffee flavour en a nutty aspect in the cup together with tropical fruits as well. The acidity is like that of green apples but on the bright side. Sometimes there is a floral note on the nose. Guatemalan coffees can have a full body often times.
El Salvador – Coffees from El Salvador can show aromas and flavours of red fruit and plum. The Acidity is high, the body is medium to full. El Salvador is known for its balanced coffees but they always seem to lack strength in aroma and flavours.
Nicaragua – Nicaragua coffees have a mild acidity and medium body smooth body. The flavours are sweet caramel, chocolate and citrus fruits. Often you can find aromas of vanilla and nuts in your cup. The flavours and aromas are rich but balanced.
Mexico – Mexican beans are often used in blends because of their excellent blend characteristics. The better Mexican coffees have chocolate flavours and nutty notes as well. They often have a light body and acidity. You may find a dry white wine aspect to the Mexican coffee as well.
ASIA
Indonesia – Indonesia is most famous for its Kopi Luwak coffee but they have some other nice coffees as well. Indonesian coffee is easily recognisable by its earthy flavours and aromas that are accompanied by a smokiness and notes of spices. Their full body, rich taste and lasting aftertastes make them favourable with many coffee lovers. Coffees from Papua New Guinea, Thailand and other Asian coffee producing countries are fairly the same when it comes to recognisable flavours and aromas.
Indonesia – Indonesia is most famous for its Kopi Luwak coffee but they have some other nice coffees as well. Indonesian coffee is easily recognisable by its earthy flavours and aromas that are accompanied by a smokiness and notes of spices. Their full body, rich taste and lasting aftertastes make them favourable with many coffee lovers. Coffees from Papua New Guinea, Thailand and other Asian coffee producing countries are fairly the same when it comes to recognisable flavours and aromas.
India - India's coffees tend to be heavy, creamy and low in acidity, but rarely particularly complex. Indian Monsoon Malabar is India's best known coffee. The beans are stored in these open warehouses and retain moisture from the monsoons and swell in size, losing much of their acidity in the process. The result is a coffee which is heavy bodied that displays a wonderfully mellow flavour, with aromas of chocolate, spice and nuts.
Our coffee flavours by Region and country summary does not tell you exactly what you will find in your coffee. The summary should merely be used to help you out in a general sense when buying, tasting or roasting coffee. For a one stop shop experience trying coffees from many of these countries, why not try our Coffees of The World Collection, as a special treat.
