Any real coffee drinker knows it’s not just a question of decaf or regular. It’s about so much more than that. A big part of what makes coffee so great is where the coffee is from.
There are many reasons why coffee from different regions taste different. While the area’s climate and soil affect the finished product, the main factor is the coffee processing method. What is coffee processing, you ask? First, we need to set one thing straight. Coffee beans aren’t beans. They’re technically seeds. Whatever, who cares, you say? But when we tell you coffee processing involves removing the seed from the dried fruit (cherries, to be exact), it makes more sense knowing coffee is that seed.
If you’re still wondering why we even threw that fun fact out there, we’re not sure. But you’re a better person for knowing and can feel superior to all other ignorant coffee drinkers. Anyway, there are three types of processing—wet, dry and semi-dry. There’s subdivisions but let’s keep it basic.
Another important difference to be aware of is the types of coffee beans. There are two species of beans—robusta and arabica. Robusta beans are used to make cheaper coffee because they are easier to grow, maintain, produce more product and are more resistant to diseases.. The coffee made from these beans contains a higher amount of caffeine and has an astringent flavor.
On the other hand, arabica beans are used to make gourmet coffees. The beans produce a more desirable flavor and contain only half the amount of caffeine.
Your main concern is probably the taste. Brazil, who is the world’s biggest coffee producer, has coffee with a dry, spicy, sweet, lingering taste. Colombian coffee on the other hand is caramel like, sweet and rich. Jamaican coffee is well balanced, pleasant and lingering. Mexican Coffee is thin, dry, sweet and tastes like hazelnut. Here’s a more in depth look at regional coffee.
Brazilian Coffee
Bean: mostly Arabica
Altitude: low
Climate: hot and humid
Soil: non-volcanic
Brazil is the world’s largest producer of coffee, producing 30-35% of the world’s coffee. Because of weather, most of Brazil’s beans are processed with the dry method (although all three processes are used) and most of the beans are Arabica. Ironically, the coffee bean is not even native to Brazil and was introduced in the early 1700s.
Trying one type of Brazilian Coffee, does not mean trying them all. Most of what they produce is low grade. Although they do offer high-quality coffees, such as Estate Brazils and Santos Brazils, and everything else in between. In general, Brazil coffee does not rate with the world’s best.
Most of the coffee is grown in the upper part of Brazil and it has the best climate for coffee beans—hot and humid. However, because it has a lower altitude than many of the other coffee producing countries the taste is less acidic. This means Brazil coffee tends to be well-nuanced and sweet rather than strong.
As previously mentioned, Santos is probably the best coffee to come out of Brazil. Santos is grown mostly in Sao Paulo. As the tree grows, the coffee bean changes. In the first three to four years it produces a bean that is used to make the highest grade of Brazilian coffee—Bourbon Santos, which has a smooth flavor and moderate acidity. The cheaper, and not as good, alternative is Flat Bean Santos, which is processed after four years.
Colombian Coffee
Bean: Arabica
Altitude: high
Climate: mild
Soil: rich, volcanic, well drained
There’s a reason Colombian gourmet coffee is known as one of the best in the world and is the third biggest producer at 12% of the world’s coffee. No, it is not because they have an awesome mascot in fictional character Juan Valdez. The way it is grown, tended to and processed is one of the best and most detailed.
Other factors giving Colombian Coffee the edge over competitors is the land it is grown in. Because it is mostly the Arabica bean that is used, it flourishes in Columbia’s rich volcanic, well-drained soil. There are words to look out for when seeking out the best Columbian coffee and not the mediocre mass produced alternative. Supremo is used to distinguish the highest grade and excelso is the second best.
Colombian Coffee also differs based on where it is produced. MAM coffee (grown in the Medellin, Armenia and Manizales areas) is heavy, fine, even acidity and rich in flavor. A better coffee comes from the mountainous regions of Bogata and Bucaramanga. This coffee is richer than MAM, less acidic and heavier.
Something to watch out for—recently Colombia has been replacing the classic Arabica beans with a related bean that is hardier and faster growing. Many critics feel the taste of Colombian Coffee using this new bean variation is not as good as the original.
Jamaican Coffee
Bean: Arabica
Altitude: high
Climate: cool and wet in the Blue Mountains
Soil: moist, fertile, volcanic soil
When discussing Jamaican Coffee, the main focus is Jamaican Blue Mountain (JBM) Coffee, named after the region it is grown in. It is said to be the best coffee in the world and is sold at outrageous prices. JBM usually costs at least $30/lb. Many reference the fact that 80% of the coffee is exported to Japan as a testament to its prestige.
The coffee is full-bodied, acidic and has a smooth taste. It is said to be a combination of the climate, altitude and soil that make JBM so unlike any other coffee. In fact, coffee grown here is the highest mountain grown coffee. This altitude means the trees have longer to grow and can develop bigger coffee beans.
Beware of impostors. Because of the high selling price, many coffees were marketed as JBM although they were not. Legally speaking, the estates that are truly Blue Mountain are Wallenford, Moy Hall, Mavis Bank and Silver Hill.
Lately the coffee seems to be changing and is less acidic than it once was. They are still rich, smooth and well-bodied but many question if this is the same Blue Mountain coffee of years past.
There are Jamaican alternatives to the Blue Mountain coffee. Most of these are cheaper blends that rarely make it to the US.
Mexican Coffee
Bean: mostly Arabica
Altitude: varies by region
Climate: varies
Soil: varies
Mexican Coffee is not known for being the best in the world, but it is worth considering because of its affordability. It also has a lot of variety due to the difference in the regions it can be grown in—mostly in the southern part. In general, Mexican Coffee has a light body and mild flavor.
Most of the coffee is grown in the Coatepec and Veracruz, Oaxacan Plumas and Chiapas regions. Altura Coatepec coffee comes from outside of Veracruz and is a fairly respected brand, however, most of the other coffee from Coatepec and Veracruz is low-grade.
Coffee from Chiapa is a better quality and grown in the mountains. Because of the area’s close proximity to Guatemala, the coffees from this region and Guatemala have many similarities.
Mexican Coffee’s claim to fame would be its organic selection. It is believed they are the largest producer of organic coffee. The 100% pure coffee is processed without chemical or toxic substance and are certified by multiple independent agencies.
With exception to some of their organic coffees, Mexican coffee does not appear often in the US but is more popular in Europe, especially Germany.
Vietnamese Coffee
Bean: mostly Robusta
Altitude: varies
Climate: hot and moisture
Soil: basaltic red soil, high fertility, thick
Vietnamese Coffee tends to be deep and rich and most of it is grown in the Central Highlands. Vietnam is the world’s second largest producer of coffee but this is not because it has top quality coffee.
Vietnamese Iced Coffee was created in Vietnam after the French introduced coffee. Because fresh milk was not easily available in all regions of Vietnam, people began mixing dark roast coffee with sweetened condensed milk—a coffee trend that continues today.
Trung Nguyen is a producer of gourmet Vietnamese coffee and often compared with the US’s Starbucks.
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