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Origin

Coffee is a complex beverage with a wide range of flavors, aromas, and textures. This variety is largely due to the origins of the coffee beans and the production methods used in different countries. Just as wine is influenced by the region where the grapes are grown, coffee is influenced by the environment in which the coffee plant is grown. From the fertile highlands of Ethiopia to the volcanic soils of Central America, each region imparts its own unique stamp on the beans. In this blog post, we’ll take you on a journey through different coffee growing regions, their distinctive flavor profiles, and the production processes that contribute to the diversity of your coffee experience.

Ethiopia

Ethiopia, the birthplace of Arabica coffee, is known for its fruity, floral flavors. Coffees from this region can range from citrusy notes to rich berry flavors, making them especially popular among specialty coffee lovers. The production process in Ethiopia includes both washed and natural processing methods. Washed coffee offers a bright, clean flavor, while natural coffee has sweeter, fruitier notes, thanks to the cherries being dried with the pulp still intact.

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Colombia

Colombia is known worldwide for its balanced coffee, with a silky body and a mix of caramelly sweetness and bright acidity. This variety is the result of Colombia’s diverse microclimates and the widely used washed processing method. This process, which gives the beans a clean and lively flavor, is typical of coffees from regions such as Huila and Nariño, where careful fermentation and washing brings out a wide range of flavors.

View Colombian Coffee

Brazil

As the world’s largest coffee producer, Brazil offers a wide range of flavor profiles, with a focus on mild, nutty, and chocolatey notes. The natural and pulped natural processing methods, common in regions such as Minas Gerais, give the coffee its signature full body and lower acidity. These methods emphasize the sweetness and complexity of the beans, making Brazilian coffee the base of many espresso blends.

View Brazilian Coffee

Kenya

Kenyan coffee is loved for its distinct clarity and complex wine-like flavours, with deep berry and citrus notes. The carefully controlled washed processing method, combined with the rich volcanic soil and high growing conditions, gives Kenyan coffee its vibrant and complex character. Regions such as Nyeri are renowned for these bright, intense coffees, which are loved by connoisseurs around the world.

View Kenyan Coffee

Indonesia

Indonesian coffees, especially those from Sumatra, are renowned for their full body and deep, earthy flavours. This unique flavour profile is achieved through the “giling basah” processing method, in which the beans are wet-hulled and partially dried. This process, necessary in Indonesia’s humid climate, creates a robust, spicy coffee that is often used in dark roasts for its rich, complex character.

View Indonesian Coffee

Central America

Central America, including countries such as Guatemala and Costa Rica, is known for its clean, refined coffees, characterized by bright acidity and a wide range of flavors, from chocolate to citrus. The washed processing method used in these regions produces a clean, pure flavor. For example, coffees from Antigua, Guatemala, have an excellent balance of body and acidity, while coffees from Tarrazu, Costa Rica, are known for their vibrant fruity notes and honeyed aftertaste.

View Central American Coffee

Coffee is a complex beverage with a wide range of flavors, aromas, and textures. This variety is largely due to the origins of the coffee beans and the production methods used in different countries. Just as wine is influenced by the region where the grapes are grown, coffee is influenced by the environment in which the coffee plant is grown. From the fertile highlands of Ethiopia to the volcanic soils of Central America, each region imparts its own unique stamp on the beans. In this blog post, we’ll take you on a journey through different coffee growing regions, their distinctive flavor profiles, and the production processes that contribute to the diversity of your coffee experience.

Ethiopia: The Origin of Coffee

Ethiopia, the birthplace of Arabica coffee, is known for its fruity, floral flavors. Coffees from this region can range from citrusy notes to rich berry flavors, making them especially popular among specialty coffee lovers. The production process in Ethiopia includes both washed and natural processing methods. Washed coffee offers a bright, clean flavor, while natural coffee has sweeter, fruitier notes, thanks to the cherries being dried with the pulp still intact.

Colombia: The Perfect Balance

Colombia is known worldwide for its balanced coffee, with a silky body and a mix of caramelly sweetness and bright acidity. This variety is the result of Colombia’s diverse microclimates and the widely used washed processing method. This process, which gives the beans a clean and lively flavor, is typical of coffees from regions such as Huila and Nariño, where careful fermentation and washing brings out a wide range of flavors.

Brazil: Soft and Nutty

As the world’s largest coffee producer, Brazil offers a wide range of flavor profiles, with a focus on mild, nutty, and chocolatey notes. The natural and pulped natural processing methods, common in regions such as Minas Gerais, give the coffee its signature full body and lower acidity. These methods emphasize the sweetness and complexity of the beans, making Brazilian coffee the base of many espresso blends.

Kenya: Clear and Winey

Kenyan coffee is loved for its distinct clarity and complex wine-like flavours, with deep berry and citrus notes. The carefully controlled washed processing method, combined with the rich volcanic soil and high growing conditions, gives Kenyan coffee its vibrant and complex character. Regions such as Nyeri are renowned for these bright, intense coffees, which are loved by connoisseurs around the world.

Indonesia: Earthy and Spicy

Indonesian coffees, especially those from Sumatra, are renowned for their full body and deep, earthy flavours. This unique flavour profile is achieved through the “giling basah” processing method, in which the beans are wet-hulled and partially dried. This process, necessary in Indonesia’s humid climate, creates a robust, spicy coffee that is often used in dark roasts for its rich, complex character.

Central America: Clean and Refined

Central America, including countries such as Guatemala and Costa Rica, is known for its clean, refined coffees, characterized by bright acidity and a wide range of flavors, from chocolate to citrus. The washed processing method used in these regions produces a clean, pure flavor. For example, coffees from Antigua, Guatemala, have an excellent balance of body and acidity, while coffees from Tarrazu, Costa Rica, are known for their vibrant fruity notes and honeyed aftertaste.

Each of these regions and production methods contributes to the unique taste experience that coffee offers. By exploring the diversity of production processes, you can better understand what gives each cup its character, and enjoy the rich world of specialty coffee even more.

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