Barista Terminology | Episode 14: Coffee Origins and Their Flavour Profiles
Qahwa World continues its “Barista Terminology” series, reaching today the fourteenth installment of this educational journey dedicated to enhancing the professional and cultural knowledge of baristas. In this episode, we examine some of the most prominent coffee-producing countries worldwide, highlighting their pivotal role in shaping the history of coffee and its global cultural and economic impact.
Coffee’s origin is more than just a label—it is the foundation of its identity. Soil, climate, altitude, and processing methods shape each region’s unique character. For baristas and enthusiasts alike, understanding coffee origins means understanding the story behind every cup.
- Ethiopia
- Widely accepted as the birthplace of coffee.
- Known for floral, fruity, and tea-like flavors.
- Often features bright acidity and a light, elegant body.
- Famous growing regions: Yirgacheffe, Sidama, Harrar.
- Yemen
- The first country to cultivate and export coffee.
- Produces earthy, winey, and spicy coffees with wild complexity.
- Grown in terraced mountains with minimal irrigation.
- Traditional dry processing preserves deep, rustic character.
- Brazil
- The world’s largest coffee producer.
- Known for chocolatey, nutty, and low-acid profiles.
- Often used in espresso blends for its sweetness and heavy body.
- Mechanized harvesting and large estates dominate production.
- Colombia
- Offers balanced coffees with caramel, nut, and red fruit notes.
- Known for clean cup quality and medium body.
- Coffee is grown across various altitudes and microclimates.
- A staple for many brewing styles.
- Kenya
- Renowned for vibrant acidity and juicy, wine-like profiles.
- Notes include blackcurrant, grapefruit, and floral tones.
- Coffee auctions and grading systems support high quality.
- Grown on volcanic soil at high elevations.
- Guatemala
- Produces complex coffees with chocolate, spice, and berry notes.
- Medium to full body and pronounced acidity.
- Volcanic soils and diverse microclimates offer great variety.
- Antigua and Huehuetenango are standout regions.
- Costa Rica
- Known for clean, sweet, and bright coffees.
- Common flavor notes: citrus, stone fruit, brown sugar.
- Frequently uses honey and washed processes.
- Strong environmental and quality controls.
- Panama
- Globally recognized for the Geisha variety.
- Offers floral, jasmine, bergamot, and delicate fruit notes.
- High-altitude farms like Boquete and Volcán yield prized lots.
- Among the most expensive coffees in the world.
- Indonesia
- Notable regions: Sumatra, Java, Sulawesi.
- Produces earthy, bold coffees with heavy body and low acidity.
- Often processed using traditional wet-hulling.
- Complex, deep profiles loved in dark roasts.
- Honduras
- Emerging as a high-quality producer.
- Known for sweet, balanced, sometimes tropical fruit-forward cups.
- Great for both filter and espresso use.
- Strong investment in cooperatives and traceability.
Related Stories:
Barista Terminology | Episode 13: Espresso Machine Components Explained
Barista Terminology | Episode 12: Brewing Equipment Maintenance & Hygiene
Barista Terminology | Episode 11: Milk-Based Coffee Drinks
Barista Terminology | Episode 10: Advanced Concepts
Barista Terminology | Episode 9: Sensory Evaluation
Barista Terminology | Episode 8: Customer Service Language in the Café
Barista Terminology | Episode 7: Water & Temperature Control
Barista Terminology | Episode 6: Grind & Extraction Variables
Barista Terminology | Episode 5: Milk Texturing & Latte Art
Barista Terminology | Episode 4: Brew Methods Explained
Barista Terminology | Episode 1: The Coffee Bean – From Seed to Roast
Barista Terminology | Episode 2: Barista Tools & Equipment
Barista Terminology | Episode 3: Espresso Basics
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