Coffee Origins – How Does Location Affect Flavour?
Published On: September 12, 2022
Does knowing the origin of your coffee offer clues about how it will taste? Yes.
While diversity exists when comparing different coffees from any nation, whether it’s Colombia, Brazil or Indonesia, these places are also famous for producing coffees of a certain profile.
Several factors, ranging from a country’s climate and altitudes to the way local farmers process their beans, have an impact on flavour.
|
Brazil |
Low acidity, heavy-bodied and sweet, often with chocolate and nutty flavours. |
|
Colombia |
A huge spectrum of flavours ranging from chocolatey and nutty to jammy, sweet and fruity, due to the diverse microclimates found across the country. |
|
Indonesia |
Heavy-bodied, earthy, spicy and woody with very little acidity. |
|
Vietnam |
Predominantly Robusta coffee that lacks sweetness and high-quality coffee characteristics, which is incredibly popular locally when mixed with condensed milk. |
|
Ethiopia |
Highly diverse coffees offering citrus and floral notes as well as sweet and tropical fruit flavours. Washed coffees often offer complexity and natural coffees can be incredibly fruity and unusual. |
|
Kenya |
Highly fruity and complex but also sweet and clean, similar to coffee from many East African countries. |
|
Yemen |
Highly complex and wild with notes of fermented fruits — offering something different to many coffees from around the world. |
Coffee is grown in more than 50 countries but nearly 70 per cent of the world’s coffee is produced by Brazil, Vietnam, Colombia and Indonesia.
To produce specialty Arabica coffee, crops need certain conditions to thrive. This includes a temperate or tropical climate with no frost; plenty of sunlight; and plenty of water. Fertile well-drained soil and shade are also important.
Yet, even when a location has everything it needs to grow good coffee, the specific characteristics of a farm will influence the way the coffee plant develops and how the bean will eventually taste when it’s roasted and brewed. Average temperatures, rain levels, soil composition, availability of canopy trees for cover and more all impact coffee in different ways. And combined, these things bring out different qualities of the bean, from sweetness and acidity to specific flavour notes.
The natural environment can change drastically from country to country — and even between neighbouring countries and regions within the same country — leading to distinct results that, when compared with other coffees, shows us just how sensitive coffee is to terroir.
|
Terroir |
The natural environment in which a particular coffee is produced, including factors such as temperatures, rain, soil composition, topography, shade and specific agricultural processes applied to these crops by humans. |
In countries that have many different microclimates like Colombia, you will naturally find more diversity in coffee profiles across the nation.
Generally, the higher up a farm is located, the more likely it is to produce fruitier, more complex and more acidic coffee. Similarly, lower altitudes are associated with coffees that are more earthy (with chocolate and nutty flavours).
Higher elevations lead to colder climates, which extends the growth time of the coffee plant/cherries and adds more depth in flavour. Most coffee-producing countries are “warmer” places on the whole, however, growing temperatures can’t be too high so farms are usually located high up in mountainous areas.
As climate change increases average temperatures across the globe, farmers are now pushed even higher to access the kind of climate they need to keep producing high quality specialty coffee with profiles that sell well in international markets.
Learn More About Altitude and Coffee Growing
Farms producing specialty grade coffee are more likely to handpick cherries to ensure only suitably ripe beans make it into the final batch. The more attention paid to sorting and categorising cherries before processing starts, the more likely a farm will produce exceptional specialty coffee.
However, each origin will have its own practices when it comes to harvesting coffee. In situations where coffee is strip-picked from a tree all at once (often with a machine to save time and money), the result of combining beans of different ripeness will reduce overall quality.
Whether it’s due to landscape or resources, different origin locations will rely on certain methods for harvesting. In Colombia, for instance, hand-picking is a necessity because the steep inclines that most smallholder farms are situated on make it impossible for machines to help in any mass-scale processes.
Local processing practices also contribute to a coffee’s terroir. Producers around the world choose from a number of different methods to increase the yield of their batches and influence quality and flavour. This can range from traditional methods to the more experimental.
Coffee farmers also need to adjust these processes based on the local geography, climate, and resources — as well as any changes to the environment or their circumstances (e.g. climate change).
For instance, Brazil is famous for its naturals and pulped naturals, producing coffees of greater sweetness and body while Kenya is known for washed processing its coffees, creating beans that are incredibly clean.
Read More About Coffee Processing Methods and How They Affect Flavour
Some coffee growing communities have more support and funding than others. This may come from local organisations such as cooperatives and collaboration between neighbouring farms, or it may come directly from the government in the form of finance, education and equipment.
For instance, the work of Colombia’s Coffee Growers Federation (The Federación Nacional de Cafeteros de Colombia) has protected the interests of farmers, identified threats to the sector and ultimately contributed to the national production of high-quality coffees for many years.
Equally, in countries that have been growing coffee for generations, there is naturally greater collective knowledge among families and communities that can aid coffee growing, compared to countries that haven’t been growing coffee for quite as long.
It's not easy to understand how origin has impacted flavour if you’re not drinking single origin coffee. When two or more coffee beans from different origins/countries are combined to make a blend, this brings together the various (and sometimes very different) qualities of each origin to create an entirely new concoction.
Sometimes the results are predictable with blends purposefully created to offer a well-rounded everyday coffee experience you’ll find as the “house blend” from many brands, while other blends will be more unusual or experimental.
If you’re looking to learn more about how different countries offer distinct characteristics or profiles, we’d recommend sticking with single origins and searching for products that provide as much information as possible about the farm that a coffee was grown on, including details such as elevation (metres above sea level, or masl), varietal, and the specific geographic location/farm.
What Makes Colombian Coffee So Special?
|
Single Country |
A general descriptor used for coffee that comes from one country. Coffee is mixed from various farms within a single country. |
|
Single Region |
Coffee that comes from a specific region, perhaps combining coffees from multiple farms within one area. Climate and growing conditions are likely to be more similar. |
|
Single Farm or Cooperative |
Beans that are produced by one farm or cooperative of multiple farmers that live in the same community and share the same processing station/resources. Close proximity means terroir is likely to be very similar or the same. |
|
Single Micro-Lot or Nano-Lot |
A small batch of coffee grown on micro-lots or nano-lots, sometimes within a wider estate that produces multiple types of coffee. These beans are often given extra special attention to unleash greater quality and sold as “premium” and “luxury” due to their limited availability. |
When initially choosing your favourite single origins, it’s going to be difficult to remember things like the average elevation of farms in Brazil or how farmers are likely to process beans in Kenya. Instead, the best thing to do is just explore.
By trying coffees from different places, you may be able to discover which countries are likely to produce the kind of profile you like the most. And if you can, get your hands on a coffee tasting bundle to learn more about what specific origins offer or compare bags of beans from different places in your own at-home tasting session!
Explore Our Single Origin Colombian Coffee Beans!
Sign up to receive exclusive offers, updates and news on our products and services. Join our community of coffee enthusiasts and stay up to date with the latest coffee trends, roasts and brewing techniques.
Journal
VIEW ALL
What Makes Specialty Coffee So Special
If you’re an avid coffee drinker, chances are that you’ve come across the term specialty coffee at least once in the hunt for that perfect cup of coffee. But what truly makes it so special?
READ MORE
Hario V60 Dripper - Everything You Need to Know
Picture this: It's 2005 and a Japanese glassware-making company called Hario has just introduced a brewer that will revolutionise the coffee scene. Read on and find out all there is to know about the Hario V60 and it's fascinating history.
READ MORE
Pink bourbon: a Colombian specialty coffee like no other
Pink Bourbon - Colombian specialty coffee's latest gem? Learn all about this dazzling new varietal, its unique rise to global recognition and what the future holds for it. And don't forget to try our very own Hermanos Pink Bourbon - La Aldea.
READ MORE
It's A Hermanos Christmas
From Christmas Market prep to festive coffee-roasting to the birth of new seasonal characters like Santa Santiago, it’s been a rollercoaster of a month - and we’re only halfway through. Come along for a ride through the Christmas rush at Hermanos.
READ MORE
Feliz Navidad - Introducing Hermanos Christmas Coffees
We’ve curated two limited edition coffee beans for you this Christmas - Santa Rita Honey and Finca Las Brisas. Take a deep dive into their backstories and find out why they make the perfect Christmas bean.
READ MORE
Stories from Colombia
From Colombia, with love. Follow along as we take you on a trip through the journeys of four Colombian speciality coffee farmers and their families. From seemingly insurmountable hardships to deaths within the family, these farmers have seen it all, done it all, and persevered through it all. And now they want to thank you - for the unwavering support you've shown their beans through the years.
READ MORE
Hermanos Coffee Pods
Crafted by Hermanos, compatible with Nespresso®. Our sustainable single origin pods are finally here! Available in three of our most loved beans, get ready for your very own specialty Colombian coffee experience at the push of a button.
READ MORE
All About Yellow Fruits
This coffee will blow your mind - in the best way possible. With inimitable notes of pineapple mango and manuka honey, one sip is all it takes to fall in love. Get ready for Yellow Fruits to whisk you off to a tropical paradise.
READ MORE
How is Decaf Coffee Made?
Can't handle caffeine? That's where decaf comes in! Learn all about popular decaffeination methods used in specialty coffee and which one we prefer to use for ours.
READ MORE
Light Roast vs. Medium Roast - Coffee Roasting Explained
READ MORE
A Coffee Varietal Guide
The 2 main species of coffee are arabic and robusta, where arabica is mainly used for specialty coffee. Within the arabica family there are different varietals, similar to different apple types (eg. Fuji, gala, granny smith), each varietal boasts distinct flavours and flourishes in different growing conditions. Let's explore the world of Colombian coffee varietals and its diverse tastes.
READ MORE
The Coffee Supply Chain - How Does It Work?
Whatever your connection is to the world of specialty coffee, we’re all at the mercy of the coffee supply chain. And knowing a little more about how it works (and the threats that it faces) can help you understand just how appreciative we should all be of great coffee when it’s available to us.
READ MORE
Colombian Coffee vs. African Coffee: What’s The Difference?
How does Colombian coffee compare to African coffee? We explore the main differences between the two, including roast, processing, and tasting notes.
READ MORE
Hermanos Colombian Coffee Roasters — The Brand Refresh
Over the past seven months, we’ve been working hard behind the scenes to hone our branding and enhance it to better convey our values and our mission.
READ MORE
Gender Equality In The Colombian Coffee Industry — An Introduction
The Colombian coffee industry is reliant on the work of women. Yet, women are often not recognised enough for this contribution..
READ MORE
Choosing A Chocolatey Coffee — Insider Tips
Coffee and chocolate are two of the most popular flavours out there. We’ll talk through the characteristics of chocolatey coffee and what's on offer at Hermanos.
READ MORE
The Colombian Coffee Federation — What Is It And Why Is It Important?
The Colombian coffee industry has an outstanding global reputation, and for good reason. To maintain this quality and put frameworks in place to protect the coffee growers, the Colombian Coffee Federation was created.
READ MORE
Can Coffee Farmers Stop Climate Change Killing Their Crops?
There are around 25 million smallholder coffee producers in the world and over 125 million people who rely on the sector. What can they do to save their crops?
READ MORE
What Are The Key Differences Between Colombian Coffee And Brazilian Coffee?
How similar is Colombian coffee to Brazilian coffee? Despite both countries being in South America and sitting in the coffee belt, they differ vastly from each other.
READ MORE
Colombian Coffee Facts — Everything You Need To Know
We’ve summarised 10 of the best Colombian coffee facts, which you can use to find out more about what makes coffee from Colombia so unique.
READ MORE
How Is Climate Change Impacting the World of Coffee?
While local adaptation and agricultural innovation is helping some to mitigate the effects of climate change, several studies carried out over the last decade predict we’re looking at a drop of up to 50% of total landmass suitable for coffee production by 2050.
READ MORE
Innovation in the Coffee Industry: The Koji Method
We’re invigorated by experimental coffee processing techniques, which is why we're so excited about Koji, our new bean.
READ MORE
What Is Natural Coffee Processing And How Does It Impact Your Coffee?
We dive into the natural processing method, and see how it weighs up against the washed and honey processes.
READ MORE
Our Visit To Colombia: Meeting Coffee Farmers And Discovering New Coffee Beans
Last month we travelled through Colombia. Our aim was to visit as many coffee growers and farms as possible in just a few weeks. Here's what we learnt...
READ MORE
Coffee Freshness - How Fresh Is Too Fresh?
We’ll walk you through why coffee freshness is so important, as well as some top tips on how to preserve the freshness of your coffee.
READ MORE
Coffee Subscriptions – Coffee Clubs, Bean Boxes and In-Shop Subscriptions Explained
The UK coffee subscription landscape is incredible. Many of the nation’s most established coffee roasters have doubled down on their online subscription models since the pandemic, while a huge number of new and digital-first brands have also entered the market.
READ MORE
Is Whole Bean Better Than Pre-Ground Coffee?
The vast majority of supermarkets and specialty coffee roasters offer both whole beans and pre-ground coffee. But which is the better choice?
READ MORE
Coffee Origins – How Does Location Affect Flavour?
Factors ranging from climate and altitude to the way local farmers process their beans have an impact on flavour. We explore how coffee origins influence coffee profiles from different countries.
READ MORE
5 Reasons To Visit A Coffee Roastery
A coffee roastery is one of the most exciting places to be if you’re a coffee lover or interested in how the process works. However, there are still misconceptions about what a coffee roastery is and how it relates to the other parts of the global coffee supply chain.
READ MORE
The Beginner's Guide To Different Coffee Types
There are so many different types of coffee out there, from Espresso-based drinks to fancy pour overs like the Chemex and V60. We’ve put together a beginner’s guide to different coffee types to make it easier for you.
READ MORE
What Is A Coffee Roaster? Wholesale, Subscriptions & Coffee Roasting Explained
The majority of coffee shops around the world buy their beans from a wholesale roasting company. But what is a coffee roaster? We explore!
READ MORE
Ground Coffee vs. Instant Coffee: What Are The Main Differences?
If you’re looking to brush up on your coffee knowledge or want to make the change from instant coffee to ground coffee, then you’re in the right place. In this post we explore the many differences between ground coffee and instant coffee, including the type of beans typically used for each, caffeine content, shelf life, taste, and the way these coffees are brewed.
READ MORE
Espresso Explained: What's The Difference Between Espresso And Filter Coffee?
What makes an espresso different to filter coffee? Many factors ranging from the size of the drink, the caffeine content, the taste, and even the aroma all play a part. But most importantly, these coffees differ due to the way they are made.
READ MORE
Coffee Tasting Guide – Top 10 FAQs Answered
There’s a strict protocol to follow if you are coffee cupping, but the general act of coffee tasting can take many forms. Here’s our coffee tasting guide for beginners.
READ MORE
Coffee Tasting Terms Explained — How To Taste Coffee Like A Professional
Whether you’ve got a coffee cupping session coming up, or you just want to learn how to appreciate your morning coffee more, it’s never a bad idea to brush up on your knowledge of coffee tasting terms.
READ MORE
A Visit from the Producers of El Vergel - What We Learnt
From challenges faced by climate change to why they choose to grow specialty coffee over commodity coffee, here’s what we learnt when we interviewed the Tolima-based producers of our popular El Vergel coffee.
READ MORE
Coffee Traceability: What Is It and Why Does It Matter?
The desire for traceability in the specialty coffee industry is growing, with more interest than ever in where coffee comes from, who grows it, and how it gets from farm to cup.
READ MORE
The Cost of Coffee - What’s Behind the Rise in Coffee Prices?
The cost of a simple cup or bag of coffee is connected to so many of the world’s most critical issues, ranging from the climate crisis to the global pandemic. We explore what’s really behind the rise in coffee prices.
READ MORE
Natural? Washed? Honey? Coffee Processing Methods Explained
Although you don’t need to know the difference between natural, washed or honey processed coffees to enjoy them, cafes, roasters and specialty coffee retailers are increasingly using these terms as selling points for their beans.
READ MORE
How Do Colombia’s High Altitudes Affect Coffee Flavour?
Coffee beans grown at higher altitudes tend to produce coffees that are more complex, rich and distinct due to the cooler temperatures that extend the growth time of the coffee plant, adding more depth in flavour.
READ MORE
Specialty vs. Commodity Coffee: What's the Difference?
There's never been so much interest in specialty coffee as there is now. A growing number of coffee shops and roasters define themselves by their commitment to specialty coffee, and, in a way, their opposition to 'commodity coffee'.
READ MORE
Coffee Tasting Experiences - What to Expect During Your First Cupping Session
Anyone can taste coffee but 'cupping' refers to the standardised process of evaluating coffees used by the coffee industry. We explore what you need to know before your first tasting (or cupping) experience.
READ MORE
Decaf Coffee Beans - How Is Coffee Decaffeinated?
We shed light on what decaf is and how exactly coffee is decaffeinated using methods like the sugar cane decaf process so you can make a more informed decision when choosing your next bag of Colombian decaf coffee beans
READ MORE
The Impact of Colombian Coffee Cooperatives on the Specialty Coffee Industry
While the coop system isn’t perfect, it’s played a crucial role in developing the Colombia's specialty coffee market and allowing smallholders to band together and promote the attractiveness of their beans. Learn more!
READ MORE
How to Buy Specialty Coffee Beans - A Beginner’s Guide
Learn how to start buying better specialty coffee with our beginner’s guide. We discuss roast dates, flavours (notes), supermarkets, descriptions on coffee packets, and provide a simple checklist for when you’re in a fix.
READ MORE
Arabica Coffee Beans - Why the World Loves Coffee Arabica
Arabica coffee beans offer a smoother, sweeter taste than Robusta. And despite being harder to grow, are widely considered to be the superior bean in the world of specialty coffee.
READ MORE
The Colombian Coffee Triangle - The Past and Future of Colombia’s Most Famous Coffee Producing Region
Nearly a third of Colombia’s coffee growing happens within the “Colombian Coffee Triangle” and its major cities are strongholds for a century-old tradition of coffee farming. Learn more.
READ MORE
Single Origin vs. Blends - What’s the Difference?
Should you buy single origin beans or coffee blends? We explore what sets these bean types apart and what you should look for when buying your next bag of Colombian coffee beans.
READ MORE
What Is Third Wave Coffee? A Practical Definition
Third wave coffee means different things to different people. We explore what it means and whether it still has relevance today in the world of specialty coffee.
READ MORE
Colombian Coffee Beans - What Makes Them So Special?
Colombia is widely known for producing some of the best specialty arabica coffee beans. But what makes single origin Colombian coffee beans so special? We explore how everything from growing conditions and climate to harvesting practices and the Colombian Coffee Growers Federation (FNC) have all played a part.
READ MORE
