The Americas
Costa Rica
El Salvador
Guatemala
Hawaii
Honduras
Mexico
Nicaragua
Coffee from this region, along with Colombia, has had the largest influence on North American tastes and preferences. Not surprisingly, Central America is an important contributor to global coffee supply. In describing these coffees, the word balance often comes up. Their fruit-like characteristics often play nice as a mild backdrop to the cocoa and spice flavors.
South America
Brazil
Colombia
Peru
Sweet and medium-bodied, Colombian coffees have the most recognizable flavor to most North Americans. The classic Colombian profile — as with other better-quality coffees from Peru, etc. — brings together a mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone. Brazil gets a special mention as the world’s largest coffee producer. Some Brazilian beans — especially those that are pulped natural or “Brazil natural” — have pronounced sweet, roasted-nut notes and a heavy body that makes them popular in espresso blends. Chocolate and some spice are typical as well, creating a unique profile.
Africa
Ethiopia
Kenya
Rwanda
Tanzania
Out of East African coffee profiles from Ethiopia, Kenya, Burundi and Rwanda offer distinctive wine and fruit tones, medium body, and a fragrant floral aroma. Most of the quality coffee that comes from this area is wet processed, with some delightful exceptions out of Ethiopia.
Asia
India
Indonesia
Vietnam
Indonesian coffees tend to have a deep, dark, smoky earthiness and aromatic spiciness to them. Sumatran coffees in particular take to dark roasting well, and so smoky and toasted flavors are often present in the cup. Other coffees will have a stouty or mushroom-like complexity that is both savory and herbaceous, and elicit a long, lasting finish that recalls very dark or unsweetened cocoa.
Harvest Schedule
Knowing when specific coffee origins are at their peak can greatly enhance the coffee-drinking experience. This harvest schedule serves as an invaluable resource in this regard. By aligning their choices with these natural cycles, coffee buyers can ensure the best product for their clients while celebrating the diversity and uniqueness that each harvest brings to the cup.
Certifications
