It is no surprise that coffee beans from each region has its own unique taste. If you truly want to learn how to make a good cup of coffee for you and your family, you should first learn to understand different types of coffee palates around the world.
The Coffee Bean Belt
For a start, coffee beans are grown in over 50 countries around the world mostly in an area called the Coffee Bean Belt. This belt stretches across the globe from the Americas through Africa, to Asia. Each continent could be divided into regions, countries, farms and even micro lots.
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Environmental factors, such as altitude, climate, temperature, rainfall, sunlight, and soil conditions contribute greatly to its unique taste. It also depends on how the coffee beans are processed, whether they are washed, natural or pulled.
Without further ado, here is a short taste guide on the different types of coffee beans around the world.
Africa is well known for its fruity and floral coffee and are suited for light or medium roast. Notable African origin includes Ethiopia, Kenya, Burundi, and Rwanda.
Kenya: Full body, blackcurrant flavor with grapefruit notes, juicy and very pleasant acidity. The fragrant aroma also has floral tones, with a winey finish/aftertaste.
Rwanda: Delicate tasting with a pleasantly sweet, caramelly aroma and hints of citrus (lemon, orange). Burundi coffees have a sweet berry tastes with a rich and creamy body.
Ethiopia: Birthplace for coffee. Tea-like body (Jasmine or Earl Grey), blueberry aroma and bright acidity
American Coffee beans are usually characterized by balance: a good body, good acidity, and fruitiness. Among the regions, Central America is probably the most popular choice for most home baristas.
Guatemala: Full body and a rich chocolatey-cocoa flavor, and toffee-like sweetness
El Salvador: Good body with gentle acidity and honey-like sweetness
Honduras: Chocolaty body with soft acidity as well as vanilla and hazelnut aroma
Costa Rican: Brown-sugary sweetness, citrusy notes and apricot-like fruity flavors
Panama: Light body, bright acidity and jasmine-like aroma with honey and citrus tastes
Since the mid-18th century, most of the world’s coffee is produced in the South America. As it is the nearest region to North America, most of their exports end up in the United States and Canada.
Brazil: Largest coffee producing country in the world. Nutty, buttery, and chocolatey notes with a heavy body.
Colombia: One of the most famous coffee origins in the world. Smooth, delicate and easy-drinking with prominent sweet chocolatey flavors. May have some subtle fruity notes such as caramel, apple, and berries.
Bolivia: Clean, distinctive taste including notes of apple, pear, tangerine, lemon, and apricot.
Ecuadorian: Perfect balance of acidity, sweetness, and bitterness. Aroma tends to be a little fruity with hints of spice.
Similar to the Americas, Asia offers lots of different coffee experiences.
Indonesia: Known for an earthy or smoky profile with a little dry aftertaste
Vietnam: Primarily produces Robusta which usually used for ‘kopi’ in Singapore and Malaysia. Known to be bitter and less aromatic.
Sumatra: Deep chocolate flavors with some herbal tones, intense heavy body, and low acidity.
Which Coffee Profile is the Best?
Truthfully, we cant really tell you which profile of coffee beans is the best. The taste of the coffee is very subjective and depends on each individual, hence we recommend you to try each profile with the best coffee beans in Singapore.
Personally, we love Guatemala and Sumatra for their rich chocolatey-cocoa and deep intensive flavor respectively. What is your favorite coffee bean profile? Share with us in the comment section below.