What the Origin Reveals

Coffee is a natural product – and like wine, it tastes of the place where it grows. Altitude, climate, soil and harvest year shape the bean long before it is roasted. Once you can read the origin, you have a good idea of what to expect before the first sip.

Altitude makes the difference

The higher coffee grows, the more slowly the cherry ripens – and the denser and more aromatic the bean becomes. Highland coffee (above 1,500 m) usually has a livelier acidity and more complexity; coffee grown lower down tastes rounder, milder, often nuttier. That is why the growing altitude is printed on almost every bag of good coffee.

Terroir – soil, climate, shade

As with wine, the interplay of soil, rainfall, temperature and shade matters. Volcanic soils, cool nights and shade trees slow the growth and give the bean time to build up sugars and aromas. Two coffees of the same variety can taste noticeably different – simply because they were harvested one valley over.

The great origins – broadly speaking

Every region has a typical signature. No rule without exceptions, but a good orientation:

• Ethiopia – the birthplace of coffee: floral and fruity, often jasmine, citrus or berry.
• Kenya – lively and juicy, classically blackcurrant and ripe tomato.
• Colombia – balanced and sweet, with caramel and gentle acidity – a safe place to start.
• Brazil – nutty, chocolatey, low acidity – the backbone of many espresso blends.
• Central America (Guatemala, Honduras, El Salvador) – clean and balanced, often nut, chocolate and delicate fruit.