How Does Coffee Around the World Taste?
From different roasts to different brew times, there are lots of factors which impact on the flavour of your cup of coffee. One such factor is the country from which your coffee beans originate. While a true coffee connoisseur is likely to have a good idea about the tastes present in the beans from different countries, it isn’t immediately apparent for the average coffee lover.
To help you get a better idea of which coffee you would most like, we are providing an overview of the taste profiles for beans from different locations around the world!
Brazil is the biggest producer of coffee in the world, providing around 25% of the world’s coffee. It is known for producing coffee that offers a nutty and sweet flavour, that can also hold notes of chocolate and spice. Brazilian coffee tends to be full-bodied, offering a stronger taste that remains after you’ve taken a sip. This richness makes it perfect for use in espresso.
Often considered the origin of the coffee bean, today Ethiopia continues to be an important producer in the world of coffee. As with many things involving coffee, the flavour is greatly impacted by the way in which the coffee is made, and this is certainly true for Ethiopian coffee.
Ethiopian coffee can be processed dry or wet, with each process resulting in slightly different flavours. A dry-processed coffee will provide hints of sweet fruit, with a syrupy feel, while a wet-processed coffee tends to be lighter, with floral notes.
Colombian coffee is a very well-balanced coffee, flavour-wise. While it presents a caramel-like sweetness, the coffee also features a moderate level of acidity, with these flavours balancing each other out.
Colombian coffee tends to be medium to full-bodied and can also offer nutty flavoured tones.
Coffee from Kenya is bold and flavourful, and the differences in coffee growing and processing in the country have developed alternative flavour profiles in comparison to a lot of coffee beans around the world.
While coffee is typically shade-grown, this is not the case in Kenya. In combination with the wet method of processing, the production of Kenyan coffee causes the beans to develop a sweet and savoury taste, with higher levels of acidity and tartness.
Indian coffee can offer complex flavour notes, introducing a wider variety of distinct flavours in comparison to other country’s coffee. Coffee harvested in India may present a spicier flavour, with notes of pepper, nutmeg, cardamom and clove.
The way Indian coffee is processed can also have a big effect and will typically cause the beans to have a lower level of acidity. Indian coffee can be put through a process known as ‘monsooning’, in which the coffee beans are left in open silos for a few years, exposing them to moisture in the air. This process weakens the acidity in the beans, while adding hints of sweetness and earthiness to the flavour.
Globally, the Arabica coffee bean makes up around 75% of the production of coffee. In Vietnam, the second-biggest producer of coffee in the world, things are different; 97% of the coffee they produce is made from the Robusta bean.
This in itself gives Vietnamese a distinct difference in flavour when compared to other coffee types around the world. Robusta beans taste far more buttery and earthy than an Arabica, and many people do not enjoy a standard Robusta brew.
However, in Vietnam, the coffee beans are roasted in sugar and butter to add more of a rich, caramelly tone to the coffee. Flavourings such as cocoa or vanilla will also be added to create more complexity. The beans are then roasted until they are very dark, creating a deep and rich coffee experience.
Guatemalan coffee is grown in volcanic soil, helping it to grow rich and flavourful coffee. It tends to be less sweet than the likes of Colombian coffee, instead offering hints of smokiness and a higher level of acidity.
Indonesian Coffee is big, bold and full-bodied, with much deeper and darker flavours than a lot of coffee grown around the world. It is earthy and strong, with a long-lasting finish. A typical Indonesian coffee may offer smoky, toasted notes, with hints of dark cocoa.
Which of these coffee beans are your favourite to brew with in your AeroPress UK coffee maker? Will you be trying something new after learning about the flavour profile you can expect in different coffees? Let us know by leaving a comment down below!
You can also discover why coffee grows so well in these countries on our guide to the coffee bean belt!