Where does it come from & does it really matter?

Location, location, location - critical in Real Estate but so to in Coffee (and wine) Which is the best region? Why does it matter?

The Coffee "Belt"

As we discovered in What is Coffee? coffee needs to grow in tropical conditions with high rainfall, typicall at higher altitudes and in rich soil. This means that coffee is grown in a "belt" around the equator. Within this belt are a number of Regions (in the map there is 8 of those regions identified - there are many more regions - in fact just about every country (including Australia) grows coffee but we only had room for so many) - each producing coffee with similar broad characteristics. Individual sub-regions, farms and even plots produce coffee with unique sets of qualities and characteristics.

How is coffee from the same region similar but different to coffee from other regions?

The actual varietal - there a number of varieties of arabica that have different flavour profiles

The processing method - how the bean is treated after picking (more on this later)

Terroir -

This was originally applied to grapes but is now referred to for all kinds of crops. Coffee is no different.

What regions produce the best coffee?

This can be a bit like Alice going down the rabbit hole - it sounds like a small, simple task but wow, the whole world of coffee suddenly expands it's hard to even know how to start! Please note that every region has more coffee producing countries, I had to draw a line somewhere - those in bold type , I believe have either good single origin coffees or have really important key flavours for use in blended coffees. Those in highlighted text, produce exceptional or very different single origin coffees. Well in my opinion anyway - feel free to disagree - it's the joy of being a coffee nerd.

That would equate to a mind blowing price of around $65.00 per cup at break even cost (in the roasting process there is a loss of weight from the green beans)

So, here goes ...

South America

Brazil heavy body, low acidity, and rich chocolatey and fruity profile low acidity, sweet nutty flavour

Colombia mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone chocolate, berry, fruit, citrus and nutty flavor notes.

Peru Fruit and herbal flavors are bolstered by hints of tree nuts and plum dark chocolate, nuts, and honey.

Central America fruit-like characteristics as a mild backdrop to the cocoa and spice flavors Noted for its sweet and acidic coffee.

Honduras

Panama Nutty, Vanilla, and Chocolate.Passionfruit. Toffee Apple. Peach. Red Grape Juice. Cranberry.Toffee

Guatemala chocolate, nutty richness, sometimes with bright citrus acidity, and a full body. light floral or citrus tones all the way through to deeper full bodied chocolatier notes

Costa Rica hints of cocoa and grapefruit chocolate, brown sugar, and apricot delicious chocolate, floral, and stone fruit notes.

Mexico

Nicaragua

Caribbean

Jamaican Rich & creamy. Chocolate. Slightly sweet. Silky smooth and well-balanced, with an excellent full body

Dominican Reublic

African Africa is noted for its fruity and floral coffee. African coffee beans suit a light or medium roast.

Ethiopian main coffee producing regions are: Harrar, Sidamo, and Yirgacheffe.

Naturally processed Ethiopian coffees often have a syrupy body that accompanies a densely sweet berry flavor, typically blueberry or strawberry. Washed coffees often express jasmine or lemongrass characteristics, and are lighter and drier on the palate. distinct fruity flavor and floral aroma. Common notes include bergamot, jasmine, blueberry, lemon, cocoa , peach, toffee, apricot. Light and floral.

Kenyan AA bean The taste profile is acidic and sweet, with notes of berry savory-sweet characteristic that sometimes manifests as a tomato-like acidity, other times grapefruit, blackcurrant, spice layers of complex berries as well as streaks of wine and dark chocolate

Uganda fruity, floral, and chocolatey flavor notes, with a silky-smooth mouthfeel and bright acidity. Some exciting flavors are red apple, grape, tropical fruit

Middle Eastern

Yemen tropical fruit acidity, a silky body, and a complex flavor - chocolate, tropical fruit, rich berry with a nutty finish.

Asian / Pacific Asia is noted for its bitter and earthy coffee.

Papua/ New Guinea sweeter, with rich chocolatey and dark raisin fruity notes, rich berry tart, Indonesian-type earthiness, and a heavy body, with a cleaner finish.

Sumatra smoky and toasted flavors present in the cup. Others will have a stouty or mushroom-like complexity that is both savory and herbaceous. Herbal, clean earthy, woody notes, spicy. and a long, lasting finish that feels like very dark or unsweetened cocoa.

Java

Sulawesi

India The flavor profile of Indian coffees are smooth, creamy and mild excellent herbal and spicy notes, such as jasmine, nutmeg, cinnamon, and clove. It can even have tropical fruit notes like passion fruit.

Vietnam

Australia

Hawaii Kona region mild with stone fruit flavors rose, honey, molasses, berries, and sometimes even some floral notes. They tend to have a silky-smooth mouthfeel, low acidity, and a bit of a heavier body.