If you're beginning to identify the flavour profiles of coffee that you prefer and want to be able to limit your selection of speciality coffees to those that you're more likely to appreciate, you've come to the perfect place. You'll discover a tonne of information in this post about the many coffee-growing regions and the flavours they often produce, as well as information about the various processing techniques and how they also affect the final cup.

In conclusion, ideally by the end of this piece you'll find it simpler to choose the coffees that give what you're searching for in coffee while avoiding the kinds of coffees that you don't particularly appreciate.

Coffee Tastes Different

When I first became interested in speciality coffee, the enormous range of flavours that can be found in coffee from various origins astounded me. I was introduced to coffee as a young child through instant coffee, and like the majority of people in the UK, I grew up thinking that "coffee just tastes like coffee." When I was younger, if someone had asked me what kinds of coffee there were, I would have said, "Nescafe, Kenco, Mellow Birds, and Tesco's own," and I believed that coffee needed milk and sugar to be drinkable.

My understanding of coffee was truly expanded when I began tasting speciality coffee and discovering the distinctions in flavours between coffee from various origins, varietals, washing procedures, and other factors. Who knew that you could choose a sweeter coffee bean instead of adding sugar if you wanted a sweeter cup of joe? Who would have thought that coffee could naturally have undertones of almonds, caramel, peach, citrus, and a wide variety of other flavour notes? Well, many people knew, but I didn't until I started drinking specialty coffee.

Processing Methods

Prior to discussing origins, I'd like to briefly discuss how different processing techniques affect flavour and how they differ in terms of taste. The term "processing procedures" refers to numerous techniques for separating the coffee beans from the seeds, which are technically not beans at all but are referred to as beans because of their appearance.

Wet Processed

The washed or wet processed method, one of the most popular techniques, is completely separating the bean from the cherry flesh using a pulping machine.
The mucilage is then removed from the beans by soaking them in water, after which the beans are spread out on raised beds or patios to dry in the sun. Washed coffee is generally described as tasting "clean," "clare," and "vibrant."
The mucilage is completely removed from the seeds before drying, so you can taste the coffee bean without being influenced by the processing technique.

Dry Processed

The natural procedure, sometimes referred to as "dry processing," is the exact opposite of the washed process. It entails letting the whole cherry dry in the sun before separating the fruit meat from the seeds. The fermentation of the natural sugars and other organic components from the coffee cherry flesh during this process has an impact on the beans. Natural processed coffees as a result frequently have a fuller body, higher acidity, and sweeter, fruitier flavours. They can also have a particularly characteristic strawberry sweet scent that occasionally makes me think of farmyards.

Pulped Natural & Honey Processed

The pulped natural procedure is essentially a transitional step, leaving more flesh on the cherry after processing than with the natural technique. The amount of mucilage that is left on the seeds and how long it takes for them to dry determine the procedure' name. White honey, or simply "pulled natural," is known as such because it finishes the beans with the least amount of mucilage and leaves them with a light-colored appearance. Prior to drying, typically only 10 to 15% of the mucilage is present. The remaining mucilage on the bean is around 15-20% at this time, which is yellow honey. Red honey, sometimes known as black honey, is produced by leaving 50% or more of the mucilage on the bean before drying, though drying time also affects the bean's ultimate colour. White honey has the least impact on flavour, while red/black honey has the greatest. These honey processes affect the sweetness of the coffee in accordance to the amount of mucilage that remains before drying. This does not necessarily imply that a coffee processed with red or yellow honey will taste sweeter in the cup than, say, a coffee treated with white honey because altitude also plays a role. 

Coffee cultivated at the highest altitudes would require little help from the processing procedure in terms of sweetness, therefore pulped natural or white honey may be chosen. Coffee tends to get sweeter at greater altitudes.
In order to add extra sweetness to coffee cultivated at lower elevations, the yellow honey or red/black honey processing methods may be used. Therefore, coffee cultivated at a higher altitude may naturally taste sweeter without the need for the red/black honey processing, even if coffee treated in this way may have fruitier & sweeter notes than coffee grown at the same altitude.

Wet Hulled

This uniquely Indonesian method entails pulping (removing the beans from the cherry) the beans, letting them ferment in water for an entire night, washing them to remove the mucilage, and then drying them in the sun for two to three days.

Monsooned

This processing technique is exclusive to Malabar, India. In this technique, coffee beans are kept until monsoon season, when they are exposed to the winds and rain for a long amount of time (three to four months). Malabar Monsooned coffee is frequently described as having a heavy body and is frequently described as aromatic, dry, musty, and chocolatey.

All right, now that it has been said, let's finally discuss the beginnings.

Ethiopia

A typical Ethiopian coffee is anything but typical; taste characteristics can vary greatly. A flavor-forward watermelon, a vibrant floral finish, and a citrus fruit with a kick. Ethiopian coffees have always been some of my favourites. While their natural coffees are rich and bizarre, their washed coffees have layers of intriguing nuances. A coffee fit for a true connoisseur.

El-Salvador

El Salvadorian coffee is ideal for everyday drinking even if it lacks the robust flavours and acidity of Guatemalan coffee due to its mild fruitiness and soft aroma.

Guatemala

Because of the wide variety of flavours available, Guatemalan coffees are highly recognised in the specialty coffee market. The flavour characteristics can range from delicate floral or citrus undertones all the way up to more robust, chocolaty undertones. Guatemalan coffees have been some of my favourites. Because Guatemala is known for its washed coffees, yet naturally processed coffees have recently gained popularity, I find the naturals to be especially intriguing. It is simple to understand why Guatemala has recently produced some excellent quality naturals given the infrastructure and education that previously existed in the country's coffee sector.

Brazil

Brazilian coffee is typically used in espresso blends all over the world.
This is due to its low acidity, sweet nutty flavour, chocolatey undertones, and relatively affordable price. This is true for a lot of Brazilian coffees, yet a small number of distinctive and intriguing coffees leave Brazil, and because there are so many Brazilian coffees, a small percentage actually amounts to a lot. I've had some amazing naturals in the past that have flavours of strong sweetness and stone fruit while still having a substantial body.

Colombia

Given the number of smallholders, Colombian coffee has a wide range of flavours and characteristics to offer. From the heavier coffees that were advertised as high-quality Colombian coffee in the 1950s to the more complex and delicate types that have more recently emerged from Colombia. A nation with coffee in its blood is also on the cutting edge of coffee innovation, with numerous locally developed methods yielding some fascinating outcomes.
One of my favourite natural processed coffees is Colombian coffee; it often has a richer and heavier body than other naturals and frequently has overtones of caramel, vanilla, and berries.

Thank you all for reading this far! If so, I hope that it's helped in your decision making for selecting the best coffee for you!