A relatively unknown coffee origin with a young, vibrant specialty coffee community that is quickly making their country’s sweet, zesty and spicy coffees known across the world.
Most Tanzanian coffee can be characterized by the sharp winy acidity typical of African and Arabian coffees. This coffee tends to be medium to full-bodied and fairly rich in flavor. Other Tanzanian coffee from the Kilimanjaro region may exhibit soft, floral profiles reminiscent of similar washed Ethiopia coffee.
Coffees from Rwanda have a fruitiness and freshness reminiscent of red apples or red grapes. Citrus acidity, mandarine and orange zest and berry fruit flavours and floral qualities are also fairly common.
Typically Peruvian coffees have been clean, but a little soft and flat. Today, this origin has excelled to rank as one of the top five largest producers of fine arabica. They are sweet, nutty and relatively heavy bodied with increasing flavor complexity at higher altitudes.
Nicaraguan coffee contains fruit-like flavours and is fragrant and complex with a nut and vanilla bouquet. The cup is clean with moderate acidity (acidity can be higher in coffee from Segovia region) and has a medium body that is aromatic and very sweet.
The typical fine Mexico coffee is analogous to a good light white wine – delicate in body, with a pleasantly dry, acidy snap. If you drink your coffee black and prefer a light, acidic cup, you will like these typical Mexican specialty coffees. However, some Mexico coffees, particularly those from high growing regions in Chiapas, rival the best Guatemala coffees in high-grown power and complexity.
According to many specialty coffee experts, it is not clear how much of the unique character of Sumatran coffee derives from soil and climate and how much from its unique processing techniques (semi-washed). Indeed, Sumatran semi-washed coffees tend to be very heavy bodied, earthy, woody and spicy with average low acidity (the latter can be higher in some lots grown at higher altitudes). Washed arabica are generally of high quality and suited for espresso blends thanks to their heavy body and chocolate notes.
Coffee of indian orgin tends to have a heavy body, full cup with chocolate and spicy notes. It is creamy, sweet, heavy and low in acidity.The heavy body, chocolate notes and sweetness have made it the coner stone of many classic Italian espresso blends.
Honduran coffee is heavy bodied with fruity, juicy and fragrant acidity. Caramel-like flavours with cane sugar sweetness and notes of fortified wine.
A wide range of flavours are present in Guatemala’s coffees, from lighter, very sweet, fruity and complex coffees, through to the heavier, richer and more chocolatey cups.
A wide range of flavours of Ethiopian coffee mirror the country’s unique biodiversity endowment. Citrus, bergamot in particular, is the trademark of the Ethiopian coffee, and emerge quite prominently in coffee from Yirgacheffe. Another characteristic of Ethiopia is naturally processed (sun dried) coffee. As washed coffee can be incredibly bright and elegant, natural coffees can be surprisingly complex and nuanced from wild, herbal notes to more velvety, fruity (berries) and winey flavours.
Due to the size and the diversity of the country, it is difficult to condense the Colombian coffees into an average taste profile. Indeed, a huge spectrum of flavours exist across the regions from the heavier, chocolatier coffee through to more acidic, lively, sweet, fruity lots.
Brazilian coffee is renowned for its mildness, sweetness, heavy body and a low acidity which make it the perfect ingredient for espresso blends. Chocolate and nutty flavours are trademarks of Brazilian coffee. Recent development in the Brazilian specialty coffee industry has led to cleaner and brighter coffee, especially the high-grown pulped natural and the semi-washed varieties.
Kenyans are among the best coffees in the world. High altitudes and volcanic soil produces a sweet, complex and highly acidic coffee. The main flavor descriptors are lemon, lemongrass and stone fruits. The acidity is predominantly citric it is highlighted by lighter roasts.