Much like wine labels, you'll see different flavours listed on your bags of coffee. But how come there’s such a variety?
Nope, it’s not because coffee roasters flavour the beans. The flavours are inherent in the bean - the roaster only has a bit part to play in the taste.
The answer lies in the soil, and the elevation, and the sun, and the rain and... Ok, there’s a bunch of reasons - let’s get to them.
First I want to make some generalisations. Coffee is generally grown around the equator - see the image above (the green zone). That means it’s grown in three distinct areas: South America (and Mexico), Africa, and Asia (including India, Indonesia, and Vietnam).
And, generally speaking (I said there’d be generalisations), the flavours differ as follows:
- South America: nuts and caramel
- Africa: florals and fruits
- Asia: Chocolate and earthiness and spices
There are many, many exceptions to this general guidance, but it’s a good way to approach today’s topic. Right, with that sorted, let’s talk about flavours through the lens of these geographical areas.
South American, African, and Asian coffees taste so different largely due to the concept of terroir—the environmental factors such as soil, climate, altitude, and geography that influence the flavour of the beans. Here's how each region's unique characteristics shape the flavours:
Soil composition and altitude
South America: Countries like Brazil, Colombia, and Peru produce coffee in diverse altitudes, often at medium to high altitudes, which leads to balanced and mild flavours with notes (uh, I hate this term but whatever*) of chocolate, nuts, and caramel. The volcanic soils in some areas (like Colombia) add complexity.
Africa: Ethiopia and Kenya, known for their vibrant coffees, grow beans at high altitudes with rich, mineral-heavy soils. This results in coffees with bright acidity, fruity, floral, and even wine-like flavours. Ethiopian coffee often carries notes of blueberry, jasmine, or citrus. Dancing Goat coffee is not from this region - mainly because these are no good with milk-based coffees (which is our wheelhouse).
Asia: Indonesian coffee (like Sumatra or Java) grows in lower-altitude, volcanic soil that imparts earthy, spicy, and sometimes herbal flavours. The humid tropical climate contributes to a fuller body and low acidity, with a savoury, almost “mushroomy” richness. Indian coffee beans tend to have smooth, mellow, and spiced flavours.
Climate differences
South America: Generally enjoys a stable, mild climate, which means coffee beans are smoother and less acidic. This climate promotes even ripening, leading to a more balanced and approachable flavour profile.
Africa: The varied microclimates, particularly in Ethiopia and Kenya, along with high altitudes, means coffee cherries can be slow to mature. This slow growth develops complex, layered flavours with bright acidity and a range of fruity and floral notes.
Asia: The tropical, humid climate in Indonesia speeds up the drying process and alters the fermentation of coffee beans. This results in coffees that are earthy, with notes of tobacco, wood, and spices, and often have a heavier, syrupy body.
Meanwhile, India's coffee-growing regions are located in the southern states, primarily Karnataka, Kerala, and Tamil Nadu, where the climate is tropical and monsoon-influenced. Hoo boy, the monsoonal climate plays a HUGE role in shaping the flavour profile! The warm, wet conditions during the monsoon season promote rapid cherry ripening, and the monsooning process (exposing beans to moisture from monsoon winds) strips the coffee's acidity while giving it a unique earthy and spiced character.
Additionally, India's high humidity and varying elevations creates coffees that are smooth, low-acid, and often carry nutty, herbal, and sometimes spiced notes.
Processing methods
South America: Washed (wet) processing is most common in South America, particularly in Colombia. This method removes the fruit pulp from the bean before drying, resulting in clean, balanced, and well-structured flavours, often with nutty, chocolatey, or caramel notes.
Africa: Many African coffees (like those from Ethiopia) are naturally processed, meaning the beans are dried with the fruit pulp intact, enhancing fruity, wine-like flavours. The washed process is also common in Kenya, producing bright acidity and clarity of flavour.
Asia: In Indonesia, the wet-hulling process is popular. This method, unique to the region, leaves the beans partially dried before hulling. It gives the coffee its characteristic earthy, deep flavours with a fuller body and reduced acidity.
We already talked about India’s monsoon processing, yeah?
Varieties of coffee plants
South America: Grows primarily Arabica beans, with varieties like Bourbon and Typica that are known for their balance and mild sweetness. These beans are often less acidic, with a smoother profile.
Africa: Arabica beans are common here as well, but African coffees often come from heirloom varieties with unique flavour profiles that are more floral, fruity, and complex. Ethiopian varieties, for instance, have strong fruity notes.
Asia: While Arabica is also grown here, the region is known for growing Robusta in addition to Arabica. Robusta beans have more caffeine and a stronger, more bitter flavour (they’re the base of many a coffee blend). The Arabica grown here often takes on a more intense, earthy profile due to the processing methods and terroir.
If I was being really clever, I’d also talk about the cultural differences between the regions having an impact on flavour as well. But frankly, I think coffee exports and the accompanying revenue is far more important to these regions than having an agreeably flavoured cuppa with friends.
So that probably covers the reasons for the coffee beans having different flavours. As a bonus, what about the impact of the coffee roaster (me) and the barista (you)?
Roasting heat and duration
Roasting is critical to developing a coffee's flavour. Lighter roasts preserve the bean's natural acidity and fruitiness (the African beans), while darker roasts bring out deeper, caramelised, and smoky flavours (the Dancing Goat South American and Asian beans).
Brewing techniques
The way coffee is brewed (e.g., espresso, French press, pour-over) also impacts its flavour. For instance:
- Espresso: Concentrated and bold, often highlighting more intense flavours.
- Pour-over: Tends to bring out more nuanced, delicate flavours.
- Cold brew: Usually smoother and less acidic, with a sweeter profile.
Freshness and storage
Freshly roasted and properly stored coffee tends to have a fuller flavour profile. Over time, beans lose their aromatic compounds, which can lead to a flat or dull taste. I find coffee beans are ready to drink around a week after roasting (check the date on the packet). After 3-4 weeks, you’re likely to experience potential flavour loss.
And no, I don’t prescribe freezing coffee to preserve freshness. Some do, I don’t.
And that’s that - the mystery of coffee flavours and their various [ugh] notes revealed.
* I don’t know why ‘notes’ riles me up so much. I think it’s because it sounds like we’re trying to be fancy. Jargon that’s unnecessary, much like the wine industry’s descriptions. I dunno, I just find it all horribly pretentious.
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