How Does Coffee Taste in Different Parts of The World?
It’s easy to think of a cup of coffee as consisting simply of coffee grounds, hot water, milk, and possibly a spoonful or two of sugar.
However, there’s actually an incredible amount of diversity in the way that different coffees are produced, and therefore taste, in various countries around the world.
There are so many fascinating and interesting coffees available that they definitely shouldn’t be missed out on even if coffee isn’t a big part of your life – and if it isn’t, it’s not too late!
To help you find out what coffee tastes like in different parts of the world, we’ve accumulated some facts on what you can expect from coffee-pioneering countries and their specialty blends.
Of course the subjectivity of taste does come into play, but it’s worth using the information below as a general consensus on these types of coffee and the flavours they’re associated with.
Without further ado, here are some intriguing coffee flavour facts from some of the world’s most famous coffee producers.
Brazil is by far the largest producer of coffee in the world, and has held this accolade since the mid-19th century. Brazil is accountable for at least a third of all the world’s coffee, but how do their coffee beans taste?
Well, their pulped natural Brazilian beans tend to have a distinguished peanut taste and a heavy body that makes them a regular feature in espressos. They are also known to have sublime chocolate subtleties and even lingering hints of soft, piquant spices. This kind of coffee is thought to have a less clean aftertaste than coffee from other countries in the Americas.
Kenyan coffee beans come in many different variations, and are often grown without any shade at all.
They usually provide a powerful punch of sweet and juicy dark fruits (think blackcurrants) that combine delightfully with a fresh acidity to result in an exotic explosion of flavour and coffee satisfaction.
This coffee taste has frequently proved a surefire winner with coffee critics.
Particularly renowned for predominately producing coffee on the island of Sumatra, Indonesian coffee tends to have earthly, smoky and toasted tones that prove for a soothing, comforting coffee hit.
This type of coffee takes very well to dark roasting for the development of a deep, pure and complex cocoa composition; intertwined with a swill of natural herby flavourings.
These components give Sumatran coffee a surprising element of sustentation, which bodes well with the refreshing and gratifying degustation qualities it also possesses – as all great coffees do.
In Ethiopia, coffees are usually processed in one of two ways: “natural” or “washed”.
The “natural” process involves the coffee cherry (which envelopes the coffee bean) being kept immersed around the bean until the cherry dries, then it is removed. It can take up to four weeks for the cherry to be dried to the highest desired standard.
The “washed” process, on the contrary to the “natural” process, involves removing (washing away) the cherry from the bean a mere 12 hours after first picking it from a bountiful coffea plant.
The simple difference in the length of time you allow the bean to marinate within a moisturised cherry has a tremendous effect on the type of coffee produced; with vastly different flavours as a result.
The natural coffees are rich in sweet, berry-esque fruitiness – usually strawberry or blueberry twangs – that compounds in a juicy, syrupy substance with a strong feeling of depth.
Washed coffees have a floral, light delicacy that strike with exquisite aromas and kicks of lemongrass or jasmine; often proving far drier on the palate than their natural coffee counterparts.
Flavours from around the world
Many countries throughout Asia and Europe have their own traditional coffee drinks with their own signature ingredients and flavours
To name a just a few:
Portugal’s Mazagran coffee has luscious sensations of lemons.
Germany’s Eiskaffee is served cold and is infused with ice cream, whipped cream and chocolate.
Hong Kong’s Yuanyang consists of both tea AND coffee all in one.
Austria’s Kaisermelange is crafted on a foundation of eggs and sweet honey
And we all know the secret ingredient to an authentic Irish Coffee; a shot of fine whiskey with a dash of whipped cream to truly sample the taste of Ireland.
Enjoy superb coffee with tools of the trade
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