Not all coffees are created equal, and if your relationship with coffee is more serious than the one you had with your ex, you will definitely not disagree. In fact, you must already know that the best ones come from the most exotic regions and could probably even tell from which part of the world a particular coffee comes from just by the smell of the beans being brewed.
Yes, the world is blessed with many riches and treasures, but counties like Sumatra, Kenya, Guatemala, Costa Rica, and Colombia are favored just a little bit more because they are gifted with rich soil that grows the highest quality coffee.
A lot of factors influence the taste of your cup--from the plant variety, to the chemical characteristics of the soil, the weather, precipitation, sun exposure, the altitude at which the coffee grows, and of course the process that the beans go through after they’re picked. Each country has a different complex combination of these key variables, which makes the final products distinct from each other.
Here’s a quick overview of how beans from these countries are produced and how they differ in flavor and profile.
Kenyan coffee has an exceptional flavor and is usually a favorite among coffee connoisseurs. Unlike other beans, Kenyan coffee is grown without shade, and this, combined with the variety, the processing and drying method leaves it with a savory and sweet flavor, and a sharp, fruity acidity (often compared to tomatoes and black currant). Kenyan coffee is also full-bodied and has a rich fragrance.
Try Bones Coffee Company’s Kenyan Single-Origin Craft Coffee.
This AA grade coffee is the highest quality to come out of Kenya. Featuring a pleasantly bright acidity, citrus & berry undertones and a winey finish.
The high-quality coffee from Guatemala is grown in mountainous areas, where the beans develop a rich, intense flavor, thanks to its volcanic soil which nourishes the crop. It is often sweet with a medium to full body, hints of chocolate flavor and sometimes smokey notes; and generally has bright, pleasant acidity.
Try Bones Coffee Company’s Guatemala Single-Origin Craft Coffee
. Sourced from highlands of Antigua, Guatemala, this single-origin coffee is medium-bodied with nutty undertones and a smooth finish.
Sumatran coffee is one that you either hate or love. Grown in Southeast Asia, it has flavors that are very distinct due to the unique processing method that most Sumatran farmers use: the wet hulling. Because of the way they are harvested, which required extended drying time, coffee from this region has flavors and aromas that are muted, often described as earthy, spicy, mossy, or mushroomy. It’s often full bodied, and has low acidity.
Try Bones Coffee Company’s Sumatra Single-Origin Premium Coffee
, a full-bodied dark roast with rich, earthy notes and a complex sweetness resulting in a smooth, low acidity sipping experience.
Costa Rica has one of the finest coffees in the world. Grown mostly in small farms, the cherries go through a state-of-the-art processing facilities called beneficios right after harvest. Its beans are well rounded, smooth, soft, and has rich walnutty notes. It has the perfect balance of medium body and sharp acidity so it’s neither too sweet nor too bland.
Colombia is one of the biggest arabica beans producers in the world and thanks to its tropical temperatures and high altitude, its coffee has been recognized around the globe as having the highest quality and most distinctive flavor. Its topography plays a huge part in producing the perfect coffee bean whose blend is a combination of low acidity, medium body, and a delicate, aromatic sweetness with a nutty undertone.