29 October 2007 by Shifrah Combiths
A Whole World at your Lips: Tour the Coffee Regions of the World
Your coffee cup hosts traces of everything that its beans underwent in their entire little lives. So it stands to reason that the region of origin of your coffee has a profound effect on its characteristics. Factors such as soil type, amount and frequency of rainfall, presence or absence of mistiness and shade, proximity of other vegetation, and altitude are all important players in the coffee production saga.
First let’s trace some coffee traits and see what kinds of coffee offer them:
Winey traits tend to be found in Kenyan and Guatemalan coffee. Wild and earthy yet fragrant coffee can be had in Sumatran beans. Caramelly coffee tends to be Colombian Supremo, which also exhibits chocolately notes, as does Costa Rican coffee. Colombian coffee is also usually sweet, nutty, and mellow while Costa Rican, Guatamalan, and Kenyan coffee tend toward the bright, dry, and sharp side.
Now let’s look at specific coffee growing regions to see what factors influence the beans:
Kenyan coffee, often considered the second best coffee in the world, after Ethiopian, gains many nutrients from the red volcanic soil in which it grows. Its cultivation is highly refined, and it boasts a very unique berry-like taste in addition to the traditional East African characteristics of dry texture and pronounced acidity, gained because the is coffee is grown at high altitudes.
Jamaican Blue coffee, touted as the smoothest and most sought-after coffee, is only grown in the Jamaican Blue Mountain Coffee Range. Here, the cool and misty conditions with frequent rainfall complemented by natural drainage provide an ideal environment for the growth of premium beans. The mistiness slows the ripening process, which allows for the prolonged development of a complex flavor in the beans. They end up with a wonderful richness and a sweet aftertaste upon consumption.
While Jamaican Blue coffee is grown in a very particular region of the country, Costa Rican coffee is cultivated throughout the country. As usual, the Costa Rican coffee grown at the highest altitudes produces the highest levels of acidity and is considered the best of the country. In addition, Costa Rican coffee farmers often work together with nature and grow their beans in natural forests. The increased pollination activity acquired this way (although coffee plants do self-pollinate) results in a higher yield.
Colombian specialty growers similarly work with nature. The Mesa de Los Santos variety, which has earned the esteemed Triple Seal – the highest certification possible for organic coffee – is planted under banana, Inga, and corida trees, which provide a natural canopy of shade for the coffee plants. The presence of photosynthetic activities near the coffee plant has a significant impact on the quality of these beans.
Next time you sip your coffee, be aware of that thin thread that ties you to the rich red volcanic soil of East Africa or to the photosynthesis of the banana trees in Colombia, or to the blue mists of Jamaican mountains…