Coffee Flavours: An Introduction
Coffee, like fine wine, has a complex and wonderful range of characteristics.
Each profile is unique and is created by a number of different factors such as geographical location, climate, farming processes and how the beans are cultivated.
There are a number of generalities that can be drawn from the produce of a certain country or continent, so much so that many experienced tasters will be able to determine a coffee's origin from just a single sip.
To the uninitiated, this can appear to be an almost impossible skill to master. But, luckily, there are a number of blueprints to follow in order to determine a coffee's source.
A popular, introductory method to pinpointing a coffee's original origin is the Ten Big Tastes concept.
Ten Big Tastes
Devised by Stephen Hunter of Mercanta, Ten Big Tastes aids cuppers and tasters to locate a potential point of origin from the coffee's noticeable flavours, as well as both the processing method and varietal used.
It is quite general, but for novices and newcomers, it is a valuable resource for those starting out on their journey through single-origin and micro-lot coffees.
Character |
Potential Origin |
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So, what truly sets apart a Kenyan from an Ethiopian?
If we were to be more specific by combining Hunter's template with years of experience, we can generally – as there will always be exceptions – determine what a coffee from certain countries will taste like.
This isn't an empirical guide as it doesn't take into account either the roasting process or the brewing method, two things that can impact a coffee's characteristics.
Central America
Expect bright, clean flavours with noticeable acidity and a sugar-like sweetness. Naturally there are variations between the countries, but because of similar varietals used and a relatively uniform climate, these will be noticeable from country to country, plantation to plantation, but very subtle.
Brazil
The expansive South American country is the biggest producer of coffee in the world and is home to a rather diverse range of beans. The best, however, have a gentle acidity and can be characterised by their chocolate and nutty flavours that tend to linger on the tongue.
Colombia
Thanks to some clever marketing and some brilliant coffees, many people may already be familiar with a "true Colombian" coffee without realising it. This classic profile features a mellow, welcoming acidity followed by candy-like sweetness and a slight nutty undertone. Very clean and crisp.
Ethiopia
The birthplace of coffee has an incredible amount of biodiversity which opens up an entire spectrum of flavours, a factor which is further compounded by the differing processing methods employed by certain mills, farmers and regions.
Broadly speaking, prepare yourself for an ample amount of berry, floral and citrus notes. But as ever, the devil is in the detail when it comes to Ethiopian coffee. Naturally processed coffees tend to have denser flavours, akin to red wine, whilst those that are washed exhibit much lighter notes such as lemon.
Kenya
Kenyans tend to be described as big, bold and beautiful, but not without a degree of complexity. Thanks to the presence of a number of specific varietals that are grown without a protective shade blanket you should expect to be hit with a wave of juicy flavours that are undercut by a savoury edge. Thought-provokingly complex.
Indonesia
There's nothing quite like a really good Indonesian. Normally speaking the best varieties comes from the islands of Sulawesi and Sumatra and despite having a couple of differences they are characterised by elemental flavours with a slightly fruity undertone and a rich, deep body. These are bold.
However besides the presence of particular generalities, each variety will be full of nuanced flavours and have a wide range of individual characteristics. This is where the industry standardised Flavour Wheel comes into its own.
Flavour Wheel
The Flavour Wheel helps coffee roasting professionals and amateur tasters alike describe their coffee drinking experience. With a full spectrum of now-standardised descriptions for both taste and flavours, it has become an invaluable tool for the entire industry.
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