Coffee Knowledge | Why does the flavor and taste of the same variety of coffee from different production areas differ?

Why does coffee taste different in different countries and regions? For example, the following coffee varieties have different flavors when grown in different coffee producing areas.

Typica

Peru (Typica): nutty, milky chocolate, herbal-floral, pear-fruit, vanilla, caramel, apple-like, honey-like, peach tea, ripe orange, jasmine hints

Honduras (Typica): almond skins, silky mouthfeel, brightness, red apple acidity, roasted peanut, hazelnut, orange peel, melon, sweet spice grape juice

Guatemala (Typica): apple, cocoa powder, caramel, black berry, orange pekoe tea, honey

Mexico (Typica): floral, hazelnut, mango sweetness, peach-apricot, vanilla, unripe apple (malic)

Panama (Typica): chocolate, apple, peach, plum, floral, caramel-malt, lemon, buttery mouthfeel

Costa Rica (Typica): soft chocolate, honey-candy, apple, less citrus acidity, white grape, tangerine, apple juice, floral honey, hibiscus floral

Bourbon​

Bourbon: cocoa powder, orange, vanilla, almond, chocolate, caramelly, brown-sugar, dry mango, peach

Nicaragua (Bourbon): milky chocolate, maple syrup, walnut, peach-apricot, almond, honey, malty

Bourbon: floral, cherry-fruited, vanilla, malty, caramelly, chocolate

Tanzania (Bourbon): caramelly, very sweet fruit, brown sugar, vanilla, chocolate

Guatemala (Bourbon): caramelly, toasted bread, chocolate powder, apple, plum

Costa Rica (Bourbon): sugar sweetness, roasted almond, hazelnut, peanut, black berry, cinnamon, malt, sweet tobacco flavor

Catua i

Panama (Catuai): apple, peach, chocolate, apricot, mango, almond

Guatemala (Catuai): chocolate, cinnamon, plum, honey, lemon, apple, grape

Brazil (Catuai): floral, watermelon, peach, grapefruity

Costa Rica (Catuai): pear, floral, mango, caramelly, lemon grass, chocolate, cedar

Geisha

Panama (Geisha): strawberry, jasmine floral, bergamot, caramelly, chocolate, grapefruity, plum, citrus-orange

Costa Rica (Geisha): sweet floral, jasmine, citrus-orange, caramelly, chocolate

Colombia (Geisha): pomegranate, vanilla, chocolate, caramelly, citrus

Guatemala (Geisha): lime juice, vanilla, jasmine floral, sweet grapefruit, tea-rose, pine-strawberry

SL28

Kenya (SL28): malty, caramelly, almond, floral, vanilla, citrus, apple, peach

SL34

Kenya (SL34): caramelly, butter scotch candy, orange, grape, plum

So why do coffee varieties from different producing regions taste so different?

There are two main reasons:

Soil and climate factors

Coffee Processing

Coffee's requirements for the growing environment are mainly in the following aspects:

Coffee planting soil: Good drainage, volcanic ash soil is the most suitable;

Coffee growing climate: Within the Tropic of Cancer, the climate is relatively cool and frost-free in winter. Generally, different varieties of coffee have slightly different requirements for light, and sometimes proper shade can even enhance the complexity of the coffee flavor;

Coffee planting rainfall: moderate rainfall, annual precipitation 1500~2259mm;

Coffee planting altitude: Most of the altitudes are distributed in areas between 200 and 2000m.

Soil is related to topography, climate, and environment. The Galapagos Islands are a good example. As it straddles the equator, you can imagine that it is hot all year round - however, this is not suitable for the growth of high-quality coffee, and the low altitude terrain here further reduces people's expectations.

Generally, specialty coffee is grown at high altitudes and in low temperature environments. Such coffee has a long growth cycle and has enough time to develop sweetness and other more complex flavors.

However, this small island has amazed consumers with its high-quality coffee, which is attributed to the island's unique cold sea breeze and the influence of the Humboldt Current from northern Chile, which has achieved excellent coffee quality.

How coffee is grown and how it is processed are factors that affect the taste of the green beans. Different processing methods will result in different coffee flavors.

Today, processing methods are far more than just washed, natural and honey processed. However, specific processing methods are suitable for specific climates. For example, it is difficult to process coffee in a humid environment. It takes a long time to dry the coffee, and all the moisture in the air will cause the coffee cherries to ferment. On the other hand, in areas such as Minas Gerais in Brazil, large quantities of drying plants can be used, so they mostly produce natural processed coffee, while countries with a lack of water resources also find it difficult to process coffee in a washed manner.

Different producing areas, coffee growing climates, processing methods, etc. will make the coffee flavor unique.

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