Introduction
Coffee is one of the world’s most beloved beverages, with distinct flavor profiles that vary dramatically based on origin, altitude, processing method, and roasting technique. This cheat sheet provides a comprehensive reference guide to major coffee growing regions, their characteristic flavor profiles, processing methods, and how these elements combine to create the complex flavors in your cup. Whether you’re a professional barista, home enthusiast, or specialty coffee buyer, this guide will help you understand, identify, and appreciate the nuanced world of coffee.
Coffee Growing Regions and Their Flavor Profiles
Africa
Ethiopia
- Key Growing Regions: Sidamo, Yirgacheffe, Guji, Limu, Harrar
- Flavor Profile: Bright, fruit-forward, floral, wine-like, berry notes (especially blueberry in natural process)
- Body: Light to medium
- Acidity: High, vibrant
- Notable Characteristics:
- Often features jasmine, bergamot, and tea-like qualities
- Birthplace of coffee with incredible genetic diversity
- Both washed and natural processing traditions
- Altitude: 1,400-2,200 meters
Kenya
- Key Growing Regions: Nyeri, Kirinyaga, Murang’a, Thika, Kiambu
- Flavor Profile: Bold, bright, blackcurrant, grapefruit, tomato-like acidity
- Body: Medium to full
- Acidity: Very high, juicy
- Notable Characteristics:
- Distinctive blackcurrant (SL28 and SL34 varieties)
- Complex, wine-like character
- Primarily washed processing
- Altitude: 1,400-2,000 meters
Rwanda
- Key Growing Regions: Lake Kivu, Huye, Nyamasheke, Gakenke
- Flavor Profile: Citrus, red fruit, floral, cinnamon, nutmeg
- Body: Medium
- Acidity: High, clean
- Notable Characteristics:
- Often has a distinctive orange blossom note
- Red bourbon variety common
- Primarily washed processing
- Altitude: 1,700-2,000 meters
Central America
Guatemala
- Key Growing Regions: Antigua, Huehuetenango, Atitlán, Cobán, San Marcos
- Flavor Profile: Chocolate, nuts, caramel, apple, soft citrus
- Body: Medium to full
- Acidity: Bright, balanced
- Notable Characteristics:
- Regional distinctions highly pronounced due to microclimate differences
- Antigua: chocolate, spice
- Huehuetenango: bright fruit, honey sweetness
- Altitude: 1,300-1,900 meters
Costa Rica
- Key Growing Regions: Tarrazú, Central Valley, West Valley, Tres Ríos
- Flavor Profile: Clean, bright, citrus, honey, chocolate
- Body: Medium
- Acidity: High, crisp
- Notable Characteristics:
- Often processed with honey or natural methods
- Meticulous processing standards
- Prominent notes of honey and orange
- Altitude: 1,200-1,800 meters
Honduras
- Key Growing Regions: Copán, Santa Bárbara, Montecillos, Comayagua, El Paraíso, Agalta
- Flavor Profile: Chocolate, nuts, caramel, tropical fruit, citrus
- Body: Medium
- Acidity: Medium to high
- Notable Characteristics:
- Emerging specialty producer
- Often has sweet, balanced cup profile
- Some regions produce more tropical fruit flavors
- Altitude: 1,200-1,600 meters
South America
Colombia
- Key Growing Regions: Nariño, Huila, Cauca, Tolima, Santander
- Flavor Profile: Balanced, caramel, chocolate, red fruit, citrus
- Body: Medium to full
- Acidity: Medium to high, clean
- Notable Characteristics:
- Consistent quality due to sophisticated infrastructure
- Regional differences becoming more emphasized
- Traditional washed process predominant
- Altitude: 1,200-2,100 meters
Brazil
- Key Growing Regions: Minas Gerais (Cerrado, Sul de Minas), São Paulo, Bahia
- Flavor Profile: Chocolate, nuts, caramel, low acidity, subtle spice
- Body: Medium to full, often creamy
- Acidity: Low to medium
- Notable Characteristics:
- World’s largest producer
- Natural and pulped natural processing common
- Often forms base of espresso blends
- Known for smooth, sweet, nutty flavors
- Altitude: 800-1,300 meters
Peru
- Key Growing Regions: Cajamarca, Amazonas, San Martín, Junín
- Flavor Profile: Gentle, nutty, mild citrus, chocolate, balanced
- Body: Medium
- Acidity: Medium, soft
- Notable Characteristics:
- High percentage of organic cultivation
- Growing specialty sector
- Often has subtle fruit notes with chocolate base
- Altitude: 1,200-1,800 meters
Asia and Pacific
Indonesia
- Key Growing Regions: Sumatra, Java, Sulawesi, Flores, Bali
- Flavor Profile: Earthy, spicy, herbal, dark chocolate, cedar
- Body: Heavy, syrupy
- Acidity: Low
- Notable Characteristics:
- Distinctive wet-hulled process (giling basah)
- Sumatra Mandheling: earthy, herbal, spice
- Sulawesi Toraja: clean, dark chocolate, cedar
- Altitude: 1,000-1,500 meters
Vietnam
- Key Growing Regions: Central Highlands (Đắk Lắk, Lâm Đồng)
- Flavor Profile: Bold, nutty, chocolate, neutral
- Body: Heavy
- Acidity: Low
- Notable Characteristics:
- World’s second-largest producer
- Primarily robusta production
- Emerging specialty arabica sector
- Often used in espresso blends and instant coffee
- Altitude: 500-1,500 meters
Papua New Guinea
- Key Growing Regions: Eastern Highlands, Western Highlands, Chimbu
- Flavor Profile: Tropical fruit, floral, herb-like, earthy undertones
- Body: Medium to full
- Acidity: Medium, bright
- Notable Characteristics:
- Some similarities to Indonesian coffees but cleaner
- Small-holder farming common
- Can display both bright fruitiness and earthy characteristics
- Altitude: 1,300-1,800 meters
Coffee Processing Methods and Their Impact on Flavor
| Process | Description | Flavor Impact | Regions Common |
|---|---|---|---|
| Washed (Wet) | Cherry removed before drying, beans fermented and washed | Clean, bright, higher acidity, clear origin characteristics | Central America, Colombia, Kenya, Ethiopia |
| Natural (Dry) | Whole cherry dried with bean inside | Fruity, heavy body, wine-like, fermented notes | Ethiopia, Brazil, Yemen, parts of Central America |
| Honey/Pulped Natural | Skin removed, some mucilage left during drying | Sweet, complex, mild acidity, fruit-forward | Costa Rica, Brazil, El Salvador |
| Wet-Hulled | Partial drying, hulling while still moist, then complete drying | Earthy, herbal, spicy, low acidity, heavy body | Indonesia (Sumatra, Sulawesi) |
| Semi-Washed | Varied process between washed and natural | Balanced characteristics of both methods | Brazil, Indonesia |
| Anaerobic Fermentation | Controlled fermentation in oxygen-free environment | Intensely fruity, unique flavor compounds, wine-like | Specialty producers worldwide |
| Carbonic Maceration | CO₂-rich environment during processing | Bright, unique fruit notes, wine-like complexity | Specialty producers, particularly Central America |
Roast Levels and Their Effect on Bean Flavors
| Roast Level | Appearance | Flavor Characteristics | Best For |
|---|---|---|---|
| Light | Light brown, no oil | High acidity, floral, fruit-forward, origin-specific characteristics preserved | Single-origin pour-overs, African and Central American coffees |
| Medium | Medium brown, no oil | Balanced acidity and body, more sweetness, caramel notes developing | Versatile; drip coffee, pour-over, light espresso |
| Medium-Dark | Dark brown, slight oil | Lower acidity, fuller body, chocolate, nuts, caramel dominant | Espresso blends, South American coffees |
| Dark | Very dark brown/black, oily | Low acidity, heavy body, smoky, roast characteristics dominant | Traditional espresso, Indonesian coffees |
Coffee Varieties and Their Flavor Tendencies
| Variety | Origin | Flavor Characteristics | Common Regions |
|---|---|---|---|
| Bourbon | Réunion Island (from Yemen) | Sweet, complex, balanced, caramel, fruit | Central/South America, Rwanda, Burundi |
| Typica | Yemen/Ethiopia | Clean, sweet, low acidity, balanced | Worldwide, especially Central America |
| Caturra | Mutation of Bourbon | Bright acidity, medium body, clear sweetness | Colombia, Central America |
| Catuai | Mundo Novo × Caturra | Sweet, soft, medium body | Brazil, Central America |
| Gesha/Geisha | Ethiopia (popularized in Panama) | Floral, jasmine, bergamot, tropical fruit, tea-like | Panama, Ethiopia, Colombia, specialty farms |
| SL28/SL34 | Kenya selections | Blackcurrant, grapefruit, winey, full body | Kenya, some parts of Central America |
| Pacamara | Pacas × Maragogipe | Floral, citrus, complex, large bean size | El Salvador, Nicaragua |
| Mundo Novo | Bourbon × Typica | Chocolate, nuts, mild acidity | Brazil |
| Maragogipe | Typica mutation | Mild flavor, unusual large bean size | Mexico, Central/South America |
| Ethiopian Heirloom | Ethiopia indigenous | Wildly diverse: floral, fruity, wine-like | Ethiopia |
Coffee Tasting Terminology
Sensory Categories
- Acidity: Bright, crisp, juicy, vibrant, sharp, tangy, tart, mellow, flat
- Body: Full, heavy, round, medium, light, thin, syrupy, creamy, juicy, tea-like
- Sweetness: Caramel, honey, molasses, raw sugar, malt, maple, syrup-like
- Aftertaste: Lingering, clean, dry, quick, abrupt, lasting
Common Flavor Notes
- Fruits: Berry (blueberry, strawberry), stone fruit (peach, apricot), citrus (lemon, orange), tropical (pineapple, mango)
- Sweets: Chocolate, caramel, honey, vanilla, brown sugar, molasses
- Nuts & Grains: Almond, hazelnut, peanut, malt, toast, graham cracker
- Floral: Jasmine, rose, lavender, orange blossom, bergamot
- Spice: Cinnamon, clove, black pepper, cardamom, nutmeg
- Other: Earthy, herbal, woody, tobacco, leather, smokiness
Brewing Methods and Bean Pairing Recommendations
| Brewing Method | Ideal Roast Level | Bean Origin Recommendations | Flavor Profile Emphasis |
|---|---|---|---|
| Espresso | Medium to dark | Brazil, Colombia, Ethiopia, blends | Body, sweetness, chocolate, nut, low acidity |
| Pour Over | Light to medium | Ethiopia, Kenya, Central America | Clarity, acidity, floral, fruity notes |
| French Press | Medium to dark | Sumatra, Brazil, Guatemala | Body, oils, chocolate, earthy notes |
| AeroPress | Light to medium | Versatile, excels with Ethiopia, Costa Rica | Clarity with body, acidity, sweetness |
| Cold Brew | Medium to dark | Brazil, Colombia, Indonesia | Body, chocolate, low acidity, sweetness |
| Moka Pot | Medium | Central/South America | Intensity, body, chocolate notes |
| Turkish Coffee | Medium-dark | Brazil, Yemen, Ethiopia | Intensity, body, spice notes |
Altitude Effects on Coffee Flavor
| Altitude | Classification | General Flavor Characteristics |
|---|---|---|
| 600-900m | Low Grown (up to Strictly Soft) | Lower acidity, fuller body, straightforward flavor |
| 900-1,200m | Medium Grown (Hard Bean) | Medium acidity, balanced, emerging complexity |
| 1,200-1,500m | High Grown (Strictly Hard Bean) | Bright acidity, distinct origin character, complex |
| 1,500m+ | Very High Grown | Intense acidity, highly complex, floral, distinctive |
Coffee Harvest Seasons by Region
| Region | Main Harvest Period | Secondary Harvest |
|---|---|---|
| Colombia | October-February (main regions) | April-June (mitaca/fly crop) |
| Brazil | May-September | – |
| Ethiopia | October-February | – |
| Kenya | October-December | June-August (fly crop) |
| Central America | December-March | – |
| Indonesia | Year-round (varies by island) | – |
| Peru | April-September | – |
| Vietnam | October-February | – |
Common Coffee Defects and Flavor Impact
| Defect | Cause | Flavor Impact | Visual Indicators |
|---|---|---|---|
| Ferment | Over-fermentation during processing | Vinegar, sour, rotten fruit | – |
| Phenol | Chemical contamination | Medicinal, iodine, phenolic | – |
| Mold | Improper drying/storage | Musty, moldy, humid | Blue-green appearance |
| Overripe | Picking too late | Overripe fruit, boozy | Dark, sometimes wrinkled beans |
| Underripe | Picking too early | Peanutty, vegetal, grassy | Smaller, lighter colored beans |
| Faded/Past crop | Old, aged beans | Flat, papery, woody | Pale, whitish appearance |
| Quaker | Unripe/defective bean that doesn’t roast properly | Underdeveloped, wheat, bread-like | Pale color after roasting |
Cupping Protocol Basics
Setup:
- 8.25g coffee per 150ml water
- Consistent grind (slightly coarser than drip)
- Freshly boiled water (92-96°C)
Procedure:
- Dry aroma evaluation
- Pour water, start timer
- Wait 4 minutes for crust to form
- Break crust and evaluate aroma
- Clear surface debris
- Allow to cool to 70°C and begin tasting
- Multiple rounds of evaluation as coffee cools
Evaluation Categories:
- Fragrance/Aroma
- Flavor
- Aftertaste
- Acidity
- Body
- Balance
- Uniformity
- Clean Cup
- Sweetness
- Overall impression
- Defects (presence/absence)
Resources for Further Learning
Books
- “The World Atlas of Coffee” by James Hoffmann
- “Coffee: A Guide to Buying, Brewing, and Enjoying” by Kenneth Davids
- “The Coffee Roaster’s Companion” by Scott Rao
- “Modulating The Flavor Profile of Coffee” by Rob Hoos
Organizations
- Specialty Coffee Association (SCA)
- Cup of Excellence (COE)
- Alliance for Coffee Excellence
- World Coffee Research (WCR)
Online Resources
- Coffee Review (coffeeresearch.org)
- Perfect Daily Grind
- Barista Hustle
- Coffee Quality Institute (CQI)
Coffee Tasting Courses
- Q-Grader Certification
- SCA Sensory Skills Courses
- Local barista/cupping workshops
By understanding the relationship between origin, processing, variety, and roasting, you can better appreciate the complex world of coffee flavors and make more informed choices whether you’re a consumer, barista, roaster, or buyer. This cheat sheet provides a foundation for exploring the rich diversity that makes coffee one of the world’s most fascinating and varied agricultural products.