Coffee from around the world

That coffee is an amazing drink we can all agree on! But what defines a great cup is something we may not necessarily all agree on. A dark roasted, bold Sumatran is hardly the same drink as a light roasted Ethiopian. The taste and mouth feel of each is entirely different. Coffee, or what defines great coffee, is an individual thing. It is entirely up to you to decide what constitutes great coffee! Here is some insight into the factors that influence the flavor of your cup and help you discover what provides you a great cup of coffee.

Origin. Where the coffee is grown, its origin, is one term that encompasses many possible variables. The soil, farming methods, elevation, coffee varietal, can all vary within a single origin. However, we can still identify some generalities.

·      Africa. These coffees tend towards a more crisp, acidic feel with floral tasting notes. They very complex. Ethiopian are difficult to pinpoint as there are thousands of varietals and the processing really impacts the resulting flavor. In general, Ethiopian coffees are especially floral and light. Natural and washed processes result in very different flavor profiles: naturals tend to be fruity, heavy, and wine-like, where washed coffees tend to have a floral, tea-like delicacy to them.

·      South America. These tend to be a bit more muted than their Central American neighbors. Brazil is unique; it tends to be heavier, nuttier, with some cocoa flavor notes. It really works well when blended with more acidic, sweet coffees.

·      Central America. These coffees, along with Colombia, tend to be what most Americans think of as traditional coffee. They are typically rather balanced. Not too acidic, not too much body, no extreme flavors. They can be absolutely delicious and often serve as a crowd-pleaser. Rarely will anyone dislike these coffees.

·      Indonesia. Sumatran coffee tends to be quite bold and earthy.

Processing. Coffee is actually the seed of a cherry. Processing is what removes all the material from the seed and dries the seed so that it can be stored and roasted.

·      Natural. The natural, or dry process, is one where the harvested cherries are placed out in the sun and are dried intact. The cherries must be regularly turned to ensure an even drying and prevent any fermentation which may produce negative flavors. Once dried, the cherries are sent through a milling process where the dried fruit portion and the outer parchment layer are hulled. This is an age-old process which is still common in areas such as Ethiopia where water is not as readily available. Because the seeds take on some of the flavor of the surrounding cherry, it is known to produce a bean with a fuller, bolder flavor.

·      Washed. The washed, or wet, process is one where the newly harvested cherries are placed in water causing the fruit to ferment and degrade quickly enabling it to be removed entirely from the seed. Because the seed is not exposed to the fruit during the drying process it does not take on the unique flavors. The result is you have the flavors of the seed more clearly presented. That’s not to say the flavor is better or worse, just different. Washed coffee tends to have a bit more acidity and pronounced flavors. The more intense coffee flavors are in the seed and not having that flavor muted by the cherry during drying can result in more intense flavors in the cup.

·      Pulped Natural. The middle of the road process which is also known as Honey processed. The harvested cherries are quickly de-pulped but are not washed clean. Portions of the inside of the cherry remain on the seed during the drying process. As with the natural process, that portion of the cherry imparts some flavor to the seed during the drying process resulting in a different flavor. The coffee will have a slightly heavier bodied feel and muted acidity when compared to a washed.

Roasting. The roasting process takes a high-quality green coffee and roasts it to a given end temperature and time. But with coffee, how you get to the end temperature has a dramatic impact on the resulting flavor. There are a few things you can’t do while roasting coffee such as applying too much heat too fast and scorching the beans or causing tipping, or roasting too long and baking the coffee. These are known defects that would detract from the flavor. The rest is really a matter of preference on the part of the roaster. Adjusting the duration of each phase of the roast process as well as the final temperature of the roast will impact the resulting flavor. The balance between body and acidity; the level of sweetness; or the potential for roast flavors are all influenced by the roaster. The fact that there is no one right answer to roasting coffee is what makes coffee so unique and exciting!