Coffee Origins Unpacked (Part 2): What Makes Coffee From Different Origins Taste Different
In Part 1, we explored where coffee is grown and what single origin means. Now let’s take a closer look at why coffee from different countries tastes so different, and how altitude, climate, and processing methods all play a part.
1. Altitude: The Higher, the Brighter
One of the most important factors in coffee quality is altitude. Higher-grown coffee tends to develop more complex and brighter flavours. Why?
At higher elevations (typically 1,200-2,000+ meters above sea level), the coffee cherries mature more slowly. This slow development concentrates sugars in the bean, leading to fruitier, more vibrant flavours in the cup.
2. Climate: The Bean’s Natural Influencer
Temperature, rainfall, and even daily sunshine hours affect how coffee grows. Even within the same country, a microclimate (like a shaded valley or windy plateau) can change the way a coffee tastes.
For instance:
- Coffee grown in cooler conditions tends to have more acidity and clarity.
- Warmer areas may yield coffees that are full-bodies and mellow.
This is why some regions produce coffees with a bright, zesty citrus profile while others offer deep, chocolatey cups.
3. Processing: Where Science Meets Flavour
Processing refers to how the coffee cherry is turned into the green bean before roasting. This post-harvest step has a huge influence on the final flavour.
Let’s break it down:
a. Washed (Wet) Process : In this method, the fruit covering the coffee bean is removed before the beans are dried. This technique highlights the coffee’s clarity and bright acidity, often resulting in a clean and crisp flavour profile.
b. Natural (Dry) Process: With the natural process, coffee beans are dried inside the whole fruit. This allows the beans to absorb more of the fruit’s sugars and flavours, typically producing coffees that are fruit-forward, with a heavier body and sometimes wine-like notes.
c.Honey Process: Here, some of the fruit’s sticky mucilage is left on the beans during drying. The result is a sweet, smooth cup that balances the bright notes of washed coffees with some of the body and sweetness of natural coffees.
d. Fermentation-Based Processes (such as carbonic maceration, anaerobic fermentation, and barrel-aging): These newer methods involve controlled microbial reactions that transform the flavour profile of the coffee. Depending on the approach, the outcome can be intense, exotic, and complex. Sometimes described as boozy, juicy or wild. These are typically experimental and sought after for their unique character.
Summary
When you sip a cup of specialty coffee, you are tasting more than caffeine. You are tasting:
- The elevation where it was grown
- The climate and soil
- And then processing method used by the producer
This is what makes single origin and specialty coffee so exciting! It celebrates the journey of the bean.
Continue in Part 3
In the next article, we will explore how to appreciate coffee origins.
