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Coffees from all parts of the world: A journey through flavours and regions

via Aneta Wieczorek
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Even the best coffeeThe coffee, made from carefully selected beans, will not taste great if it is prepared in the wrong way. The method of roasting is of great importance, brewing method and a number of other issues. There are many types of coffee, and a multitude of factors influence its taste and aroma. The country of origin is extremely important, as different regions have different climatic conditions. Asian coffees taste different from European, African or American coffees, which is worth seeing for oneself.

The art of coffee roasting: Differences between light, medium and dark roasting

The method of roasting a coffee has a huge impact on its flavour and aroma, so it is worth bearing this in mind when buying. If one is looking for a raw material that is as little processed as possible, then one should choose light roasted coffees. These can be recognised by their light brown colour, high acidity and a multitude of flavour notes. Medium-roasted coffees, on the other hand, are characterised by a balanced level of acidity, a darker colour. They are characterised by higher essential oil content, stronger flavour. There are also dark-roasted coffees with a pronounced bitterness. If you like stronger drinks, more pronounced, with a deep flavour, this is a great option for you. Dark roasted coffees are usually used to make espresso, so it has a bitter taste and is a versatile base.

African coffees: Delicacy and clarity of flavour

African coffees are becoming increasingly popular, coffee drinkers are reaching for them. It is from Africa that the world-famous and prized arabica originates. African coffees are fruity and refreshing, with a pronounced floral note and sweetness. The balanced acidity is a major advantage of coffees from Africa, and you can count on a wealth of flavours. 

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A chocolate sweetness is perceptible in the raw material from the South African regions. It is also distinguished by less acidity, and nutty and caramel notes are felt. Most coffees from the Black Continent are described as fruity and floral, but they can also have unique additions that will certainly not go unnoticed by connoisseurs. Particularly noteworthy, among others, are coffees from Rwanda with accents of marzipan, cedarwood, cocoa. On the other hand, even lilac flowers, sultanas and rum can be sensed in coffee from Kenya.

American coffees: the richness of flavours and the diversity of regions

American coffees are primarily known for their nutty-chocolate notes, a classic balance. Central American beans can be recognised by their fruity sweetness and can also be chocolate and caramel, depending on the region. Brazil is the largest coffee producer, followed by Colombia. Also of interest are coffees from Peru, which have a pleasant sweetness, light body, mild acidity, perceptible fruit notes and touches of jasmine, vanilla.

Gourmets can confidently recommend coffees from Costa Rica for their deep and complex flavour profile, guaranteed to be refreshing and light. You can feel the combination of nuts, chocolate and citrus. Coffees from Guatemala, on the other hand, are suitable for those who prefer something spicier due to the noticeable spices and herbs. Guatemalan coffees do not lack coconut and caramel notes, a smoky aftertaste.

Asian coffees: exotic and unique flavours

Asian coffees are very diverse, delightful for their exoticism and uniqueness. Indian coffees are characterised by spices such as cinnamon and cardamom. Indonesian coffees, on the other hand, are dominated by fruity notes, while rum and chocolate are also discernible. Coffees from Papua New Guinea are also worth trying, especially as they are rarely found on the Polish market. They combine fruity notes with subtle chocolate. Very unique are also products from Laos, whose sweetness is largely due to dried fruit. Asian coffees can be recommended especially to lovers of oriental, lighter and sweet drinks. They are ideal for experimenting with different alternative brewing methods.

European coffees: Tradition and classic flavours

Coffee is mainly associated with warm countries due to the fact that coffee plants must have the right climatic conditions to grow and bear fruit properly. However, it is worth knowing that there are also many regions in Europe that are famous for the delicious coffee. Of particular note are the raw materials from Italy. The locals enjoy a small cup of strong espresso first thing in the morning, served in glasses with water to balance the flavour. Milk coffees are popular, especially cappuccino, cafe latte and latte macchiato. 

In the case of European coffees, we can talk mainly about classic flavours, preserving tradition. The range is varied, allowing experimentation with flavours and aromatic notes. Aniseed, jasmine, mango, blueberries, white wine, bergamot, brown sugar can be sensed in individual varieties. Kawy differ in their flavour profile and burn profile. Even the more discerning gourmets will appreciate them, which is worth seeing for yourself. 

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