So far, we have been talking mainly about South Indian filter kaapi and cuisine on this blog. For today’s post, we thought we’d take a step back and look at the larger picture when it comes to coffee.
What is coffee like in other countries? How do the beans grown there possess varying flavour notes that one can’t find easily in Indian coffee?
Some of the regions we will be examining are Ethiopia, Indonesia, Brazil, and Kenya.
Ethiopia
Ethiopian coffee has a bright acidity with a complex tea-like flavour profile. They are mostly arabica coffee grown at high altitudes.
The use of traditional processing methods like dry processing brings out a fruitiness in some of their coffee.
If you’re keen to try out flavour notes of bergamot, jasmine, or blueberry, you should look for a good Ethiopian single origin.
Kenya
Yet another East African country, Kenya brings something different to the coffee world. The SL28 and SL34 varieties are popular in this region.
Since they use a lot of washed processing, their coffee tends to have a clean, crisp flavour profile with notes of citrus fruits, tomato, and blackcurrant.
You can also find Kenyan coffee with a syrupy mouthfeel and a dry, wine-like finish.
Indonesia
Indonesia has a unique processing method called Giling Basah or the wet-hulling method. It gives their coffee a rich, full body with low acidity.
The flavours you can expect from Indonesian coffee are herbal, chocolate, and earthy flavours.
Coffee from this region is commonly roasted dark and found in espresso blends.
Colombia
For a good medium-bodied coffee with bright acidity, you must consider Colombian coffee. They too use the washed processing method to get a clean profile.
One thing to their credit is that Colombia does specialty coffee really well, and so draws a lot of global attention for that.
If you enjoy coffee with citrus, caramel, and chocolate flavour notes, look for Colombian blends.
Brazil
Brazilian coffee is smooth, has low acidity, and notes of chocolate and nuts. They are the world’s largest producer of coffee and have dominated the charts for decades.
Both arabica and robusta coffee are produced here. Since several of their coffee has a creamy consistency, they are used in espresso blends to balance out the harsher tones.
They use both the natural and pulped processing methods.
Guatemala
The high-altitude arabica farms in Guatemala produce a full-bodied coffee with flavours of cocoa, spice, and stone fruit.
These coffees tend to have an intricate flavour profile with a refined acidity.
Since eight different regions in Guatemala produce coffee, you can get your hands on beans that have a diverse range of tastes and aromas. From chocolatey to floral, toffee sweet to earthy, Guatemalan coffee is very interesting.
Yemen
Considered the birthplace of coffee, Yemen grows a series of arabica varieties that coffee connoisseurs swear by for the cup profile.
What makes a Yemeni wine special is the wine-like, complex flavour of it boasting spices. You’ll commonly find notes of cocoa, cinnamon, and raisin in them.
It’s the traditional dry processing that adds depth and intensity to Yemeni coffee.
Vietnam
Vietnam is the largest exporter of robusta coffee. So you can probably guess what Vietnamese coffee tastes like.
They pack a punch with a bold flavour and a high caffeine quotient. That’s why Vietnamese iced coffee is a globally sought-after drink with the use of condensed milk that adds sweetness to balance out the strong taste of the brew.
Something that is unique to Vietnam is the local brewing of Vietnamese egg coffee.
Now that you know what to expect from coffee from different regions, you’re probably eager to try out a few of them.
What if we could tell you that you can get specialty single origins roasted fresh for your order and delivered to your doorstep?
Our sister company, Beancraft specialises in bringing cafe-quality coffee to coffee lovers across the world. Take a look at our single origins and blends from some of the above-mentioned regions.
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