Coffee is an essential part of people’s daily lives as this becomes a source of energy for your morning mood. However, specialty coffee has become a more popular choice for consumers in recent years. Today, you will understand how the coffee bean profiles are, especially from Central America, South America and East Africa.
Brazil has been known as the world’s most influential coffee origin. Because Brazilian coffee beans are cultivated at low elevations, they are not very thick. As a dark roast produces a more ashy and sharp profile, a medium-dark roast is preferable. Everyone knows that premium Brazil coffee contains lower acidity and nutty, sweet display and sometimes bittersweet chocolate flavour.
Various tastes in coffee also depend on the diversity in its geography. For example, if your grassland grows Robusta beans, its taste is mild. Therefore, robusta beans grown in the grasslands tend to be fairly unremarkable with slight earthy aromas and a harsh aftertaste. In contrast, you will find Arabica coffee brings you subtler flavour and sweet floral and fruity notes.
The most common coffee profiles that we can find in this Brazilian specialty coffee are spicy, earthy, gentle acidic and juicy sweetness flavours. This is how it blends for the greater foundation.
Some Colombian coffees are complex with sour-sweet notes, and others have a heavier body of chocolatey nuts.
This coffee from South America is typically medium-bodied. It has a rich and citrus-like note as you can smell its fruity aroma, and sometimes there is also a chocolate scent hidden inside. You can also take a note of some vibrant fruity scents from berry, tomato, jammy, and floral notes.
It is remarkably noticeable from different areas of Columbia, such as the Southern side gives you higher acidity and citrus-like flavour; Central gives you a more fruity and herbal profile, and Northern has lower acidity and sweety nut flavours.
You will feel full of vibrant acidity, lighter weight & smoothly sweetness in Costa Rica coffee as this country is popular for its unique characteristic of coffee profile.
The majority of cafephiles will know that beans from Tarrazu are actively acidic, while West Valley gets fewer people to know about its brittle sweet, mild and flora flavours. Looking to Central Valley, its naturally-processed coffee is prone to be milder and fuller in body texture, particularly it is noticeable for its strong aroma with its sweetness inside the beans. It is grown in South/Central America at high altitudes. And distinctive taste notes include a brown-sugary sweetness, citrus-like taste infused with apricot.
There is no doubt that Kenya coffee has the most consistently deep rich profile and delightful aroma that feels like a high-class winey aftertaste from its pleasant acidity. Its pleasant taste is extracted from the combination of berries and fruits.
Different coffee plantation geography has huge impacts on its growth, including nuances, smell and flavours. The Kenyan coffee beans will provide a very special flavour spectrum to those with a greater developing sense of taste. Kenya AA coffees are the highest rated Kenya coffees since they are the largest beans and contain the most fragrant oils.