The More You Grow: How Growing Locations Affect the Taste of Coffee

Before there are bags of Chicco D'Oro coffee on our shelves at QCS, and before they are packaged and delivered, the beans themselves have to be grown right from the ground (in the form of cherries).

Though we cannot generalize a certain region by describing their grown coffee as one certain bitterness, flavour note, or strength, it can be noted that regions across the coffee belt do produce differently tasting coffee from one another. What exactly causes these differences to occur? There are multiple varying attributes that can play a role in this spread of coffee tastes, but today we are focusing on two: altitude and processing methods.

All along the Coffee Belt, which stretches as far north as the Tropic of Cancer and as far south as the Tropic of Capricorn, many countries are known for their coffee production. From South and Central America to Africa to Asia, take a better look at the flavours that are bound to emerge from each of these regions and how altitude and processing methods play a part.

Altitude

Changes in altitude are a significant variable when it comes to taste varieties in coffee. As the altitude of a certain spot is connected to its climate, the elevation of a growing spot can affect beans in ways you may not immediately think of.

Higher-altitude versus lower-altitude growing spots have differing amounts of rainfall, temperatures, and sunlight, all of which contribute to the way in which a coffee bean develops. Focusing in on taste, the lower temperature of lower-altitude beans causes the flavour to be less acidic, which can actually have a negative impact on the taste, as acidity gives way to "vibrant and complex" notes such as citrus.

In countries such as Ethiopia and Colombia, coffee is grown at these high altitudes, resulting in more acidic coffee beans and tastes.

The lower altitude of other growing spots can then contribute to the beans taking a step back in acidic flavours. Though not the main cause of lost acidity (various other factors such as the quality of the soil, processing methods, and variety in coffee also influence coffee acidity), low altitudes contribute to the beans tasting more earthy and nutty. Since the acidity is an important part as to why flavours are so vibrant, the flavours of lower altitude beans are also more subdued. Lower-altitude beans also get less time to develop, as the higher temperature quickens the maturation process - this factor also contributes to the end flavour.

However, with all of this being said, low altitude does not necessarily mean that all of the beans at this level are unsavoury. Some low-altitude places of production are able to grow high-quality coffee beans, such as in Kona, Hawaii.

Processing

Processing styles cannot be associated to one singular region each, as different growing locations may use several different styles. However, some processing styles dominate areas due to climate - for example, in Ethiopia, coffee cherries are put through the natural processing method partly due to its warm temperatures. Additionally, although a singular region does not have a set flavour due to variety in altitude, processing, and coffee itself, Ethiopia is known to produce flavour profiles that are fruitier, including notes of florals and berries, and the natural process helps to cultivate that. Naturally processed coffee is where the coffee cherry is dried entirely before having the seed separated, a method that originated in Ethiopia itself. Over the weeks that it is left to dry, the cherry ferments, allowing for flavours to develop in the coffee seed. Coffee beans from Ethiopia tend to have a fruitier taste, involving flavours such as florals and berries.

In Indonesia, they use a method called the wet-hulled method (also known as Giling Basah), which is due to its humid climate. When coffee seeds are removed from the cherry with this method, the mucillage that surrounds it is kept before they are hulled. They are then hulled with a higher moisture content, which later translates to a "heavy bodied" taste. The body of the coffee gives better mouthfeel and texture to the coffee, allowing for the taste to be better sensed and identified.

The countries of the Coffee Belt are capable of producing some of the most diverse, yet individually incredible coffee flavours, and it all comes down to the difference in factors such as altitude and processing methods. Looking into details such as where a bag of coffee beans were grown may be of interest to those who want to delve deeper into the notes of their drink, and may even help coffee enthusiasts find their next favourite bag of coffee.