A Taste of Coffee from Around the World

As college students, coffee tends to be a staple part of our diet. But, do we ever stop and think about what really goes into our morning latte, or the shot of espresso that helps us push through a long night of studying? Here are some coffee basics for you so that next time you’re at your local coffee shop, you can sit back and enjoy the roots of your coffee.

Before diving into the world of coffee production, you must first understand how coffee is typically talked about. Discussing coffee types and flavors can be incredibly intimidating, especially if you don’t know the common language around it. When a connoisseur consumes a cup of coffee, they are going to first analyze its aroma, which is the scent of the coffee after it has been brewed. After that, they’ll taste the drink in order to examine its body, which is the weight or thickness of the beverage on your tongue. Acidity, which is another important factor, is about the quality and depth of flavor in a cup. These basic qualities are influenced in part by the roasting process of the beans.

Coffee falls into one of three categories: light roast, medium roast and dark roast. Each of these corresponds with its body, acidity and presence of flavor from the actual bean. There are over 800 different aromas and flavors of coffee, so it takes practice to be able to differentiate between them all. But, hopefully after reading more about the importance of geographic location in coffee production, you’ll have a better idea of what’s in your cup.

Coffee is typically grown in tropical climates around the equator between the tropics of Capricorn and Cancer, which is an area known as the “bean belt.” The coffee plant is a bush-like tree that grows bunches of cherries. When the cherries are ready to be harvested, they become a rich red color. Inside each fruit are two coffee beans. Picking the cherries too early or too late will completely alter the flavor of the beans, so farmers must be well-versed and have a keen eye in order to determine the right time to harvest. Coffee trees take around a year to begin producing white flowers, and then another four years to produce fruit. Based on the amount of beans produced, these trees will not be commercially ready for 10 years after planting.

There are four types of coffee beans: Arabica, Robusta, Liberica and Excelsa. Arabica beans are the most common, making up about 60 percent of the world’s coffee beans. This species is typically grown at high altitudes in areas with plenty of rainfall and shade. They’re the easiest coffee trees to care for due to their size and ease when pruning, or trimming, the leaves or branches. Arabica beans are known for having full flavors and aromas. Robusta are the second highest-produced coffee beans. They are very hardy and are immune to many diseases, so they can grow under harsh circumstances. They tend to be found in hot climates with irregular rainfall and a variety of altitudes. They contain around double the caffeine of Arabica beans and typically have harsher flavors and smoother textures with hints of chocolate. Liberica and Excelsa beans are relatively rare. Liberica plants are known for producing oddly shaped beans that have a unique aroma that is smoky, fruity and floral. Although there is debate, Excelsa beans have recently been categorized as a type of Liberica bean. They are only found in South East Asia.

Aside from the type of bean and variety of plants, location alters the taste of coffee as well. The chemistry of the soil, the climate in which the plants are grown, the amount of rainfall and sunshine the trees receive and the altitude all contribute to bean flavor. This combination of factors is so complex that coffee can taste completely different depending on where you source your beans from.

In North America and the Caribbean, the volcanic and rocky soils and immense rainfalls produce rich, full-bodied coffees. Hawaii, Mexico and Puerto Rico are important countries in coffee production from these regions. In Central America, countries like Guatemala and Costa Rica cultivate beans with spicy, complex and fruity flavors. Colombia and Brazil, both some of the most prevalent coffee producers in the world, produce sweet, caramel-flavored coffee with chocolatey notes. It has a low acidity and balanced body. These aromas and flavors are because of the rugged terrain and wet, tropical climate of South America. East African coffee beans are known for being fruity and sharp, especially in Ethiopia and Kenya. The Arabian Peninsula, with countries like Yemen, is known for producing unique coffee that has deep, rich flavors because of the arid climate. Indonesia and Vietnam, two coffee capitals of the world, are known for full, rich coffees with a smoky taste and mild acidity due to their warm, damp climate. With multitude of countries and regions that produce coffee, understanding geographical differences is crucial in analyzing coffee aromas and flavors and can provide unique insight into what you drink each day.

Now that you have a better understanding of coffee’s complexities, the next time you order your favorite caffeinated drink, you can enjoy it not only for the taste or the energy it provides, but for all of the work that went into putting that cup in front of you.

Tag us here @theedgemag in your next daily coffee flick!