So does it really matter where your beans have been grown? Of course! Here’s a quick run-down of where, what and why:
Known to be the proud birth place of coffee - Ethiopia. The distinct flavoured beans from Kenya have a unique berry flavour to them, giving them a huge following of loyal drinkers. However, coffee from Africa (Eastern African especially) is not every coffee lover’s favourite. The intense body they yield is unique and definitely not for everyone.
The delicate acidity gives a very different taste to African coffees, with rich and deep flavours. Sumatra’s thick, lively bodied coffee attracts numerous fans across the globe. The pleasant earthy flavour, with the coffee’s musty sweetness, contributes to its popularity.
Clean and well-balanced with a medium body and cheerful, bright acidity yet classically balanced and often exhibiting spicy and also buttery qualities with subtle winey tones, intensely aromatic, and with a great aftertaste/finish.
Providing the most coffee in the world, Central and South America are most well known for their crisp acidity and ‘ideal balance’ of flavours. The coffee’s mellow body makes it agreeable to most coffee drinkers. There are many variations here as you can imagine from such a large area:
Costa Rica: crisp, earthy, hint of butterscotch, medium body
Columbia: clean, sweet, alluring caramel notes
Guatemala: chocolatey, sweet but dry, snappy flavour
This quick run down is by no means exhaustive and many different factors can effect the final taste of your brew, however this gives you somewhere to begin in your coffee journey.