The climate, soil and weather of a country are determinants of how coffee produced in the region will turn out to be. Depending on the region, the two main kinds of coffee (Arabica and Robusta), can deliver flavours ranging from nutty and chocolatey to crisp and fruity to musty and earthy.
Columbian, Brazillian, Guatemalan, and Costa Rican constitute Latin American coffees. They’re sweeter and have a hint of chocolate, spice or caramel flavours.
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Ethiopia and Kenya are major coffee exporting countries in the region. Ethiopian coffees tend to be light and dry with either herbal or fruity flavour, whereas Kenyan coffees are generally more acidic with a punch of citrusy flavour.
Sumatra, Java, and Kona coffee come from the Pacific. Kona, grown in Hawaii has an intense flavour with undertones of wine. Whereas, Java and Sumatra have a spicy, smoky flavour.
To be able to qualify as a sommelier, albeit for coffee what you ought to do is well, wake up and actually smell your coffee. So, brew your cuppa and sniff the aroma to get a hint of some of the hidden notes. Is it smelling like wine or has a citrusy tone to it? Look for a nutty or cocoa-y aroma. To get closer to the flavour, grab a sip without any cream or sugar. Picking up on gentle, hidden flavour notes will make coffee drinking much enjoyable - with practice, you’d learn how to savour some with finesse.