The Simple Guide to Single Origins & Processing
Although there are many coffee producing areas throughout the globe - we are going to just give you the quick characteristics of some of the most prominent ones. We like to compare the different regions to styles of beers or varieties of wine - although they have qualities to them, each farm, lot of coffee, the processing, and how it is roasted all shape the final cup.
We are only focusing on Arabica beans here (not Robusta), as that is what you will primarily find when looking at specialty coffee.
South America
Brazil - Nutty, chocolatey, smooth, low acidity.
Colombia - Balanced, bright acidity, caramel sweetness, fruity.
Peru - Mild, Clean, gentle fruitiness, light body
Central America
Costa Rica - Bright, citrusy, clean, often honey-sweet
Guatemala - Complex, chocolatey, spicy, full-bodied
Honduras - Sweet, smooth, sometimes fruity, good balance.
El Salvador - Gentle, balanced, often with chocolate and nut notes.
Africa
Ethiopia - Floral, fruity (berries, citrus), tea-like
Kenya - Bright, tangy, blackcurrant-like, very vibrant
Tanzania - Similar to Kenya but often softer, winey fruit notes
Asia & Pacific
Indonesia (Sumatra) - Earthy, spicy, heavy body, low acidity
Papua New Guinea - Balanced, tropical fruit, clean finish
Coffee Processing
Coffee is grown in a small fruit (called the cherry) - and needs to have the pulp and skin removed before it is shipped as a ‘green’ coffee to the roaster. The various methods of this processing can also have a profound impact on the final taste of the bean. Let’s focus on the most common three:
-
How: Coffee fruit is washed off, leaving just the seed to dry.
Flavor: Clean, bright, high acidity, often fruity and crisp.
-
How: Coffee dries inside the whole fruity before seeds are removed
Flavor: Sweet, heavy, fruity (like berries or wine), fuller body
-
How: Fruit skin removed, sticky fruit layer left on while drying.
Flavor: Sweet, smooth, balanced - between washed and natural.