In the world of coffee, it's all about taste, aromas, nuances, and cup profiles. Unfortunately, most coffee enthusiasts aren't aware of the significant influence the coffee bean's country of origin has on these factors. Whether it's altitude, climate, or soil – true connoisseurs can taste the difference. Therefore, this time on our blog, we're focusing on the origin of coffee beans, the countries they come from, and everything that's affected by them. Enjoy!
The basics
Before we take a closer look at the influence of the coffee bean's origin, here is a brief digression into the anatomy of the coffee bean .
The journey of our favorite beverage begins on the coffee plant. There, beautiful red, orange, or green coffee cherries grow. The cherry is protected from the elements by its outer skin. Beneath this lies the pulp. The coffee bean is then protected first by a silverskin and then by a parchment-like skin with a mucilaginous layer. Except for the silverskin, every layer is removed before roasting. The method of removal depends on the processing technique and, again, the desired flavor. Incidentally, there are always two seeds in a coffee cherry. The exception is called a peaberry. These single seeds in the coffee cherry first appeared due to a nutrient deficiency in the coffee plant, but now they are also cultivated this way. This makes the coffee beans particularly sweet and aromatic.
The influence of origin:
Coffee is cultivated in approximately 70 countries around the equator in the so-called coffee belt. The terrain ranges from volcanic soils and steep coastal slopes to shady plantations in the heart of the rainforest. All of this takes place at altitudes of approximately 600m to 2,000m with average temperatures between 18 and 25°C.
Africa: The Cradle of Coffee
Coffee was discovered and processed in Ethiopia and subsequently shipped all over the world. This coffee bean origin is known for its particularly bright, fruity, and floral notes. Intense aromas, sharp acidity, and berry flavors often come from the Kenyan region. Coffee from Rwanda , with its ideal growing conditions and fruity nuances, is also considered among the finest coffees.
Latin America: Dance of Flavors
Thanks to its sheer size, Brazil is also the world's leading exporter. Brazilian coffees often have a chocolatey flavor and low acidity. Coffee beans from El Salvador, on the other hand, grown in shady mixed forests, are often blessed with hints of citrus and caramel. Colombian coffee is famous for its balanced body and light acidity.
Asia: Exotic Complexity
Due to the high humidity, coffee from Asian countries like Vietnam or Indonesia often has an earthy and spicy flavor. India, in particular, has made this its trademark, allowing its famous monsoon coffee to bloom in the monsoon rains. The coffee beans become characteristically large and yellow, developing a very delicate aroma. Some, however, describe this as musty – it's a matter of taste!
Coffee from Europe - does that exist?
Yes, it really exists! Coffee is actually grown in the Canary Islands! And at low altitudes, mostly below 400m. Very special microlots whose incredibly fruity notes win over true connoisseurs.
The importance of coffee bean origin for taste
Climate, altitude, soil composition, coffee plant variety, and cultivation methods all strongly influence the taste of our coffee and play a crucial role in developing its flavor profile. For example , Arabica coffee plants are grown at higher altitudes and tend to have more complex and aromatic profiles than their sibling, the Robusta coffee plant. Robusta, on the other hand, has a higher caffeine content and, with its stronger body, is considered a stimulant among coffee lovers.
Conclusion:
It's not just a label on the bag indicating origin, but a guide to what awaits you. The coffee bean's origin gives us a delightful glimpse of what's to come, even before the first sip. Understanding origin profiles is one of many ways for coffee lovers and baristas to broaden their horizons and forge an even deeper connection with their favorite beverage. At our coffee roastery in Heidelberg, we constantly strive to offer you insights into the fascinating countries of origin with captivating coffees from all over the world. It's no wonder, then, that we regularly feature new varieties from small farms in our selection for a limited time only. This allows us to support local small farms, take into account the changing growing conditions, and coax the full flavor from the green coffee beans. For us, this is a true mark of quality: change and recognition. So, the next time you enjoy your favorite SIMON&BEARNS coffee, think about all those faraway lands and their unique conditions. Perhaps you too will visit a coffee farm someday and let yourself be captivated by it. Have fun!
Your SIMON&BEARNS Team
The origin of the coffee bean and its importance for taste
In the world of coffee, it's all about taste, aromas, nuances, and cup profiles. Unfortunately, most coffee enthusiasts aren't aware of the significant influence the coffee bean's country of origin has on these factors. Whether it's altitude, climate, or soil – true connoisseurs can taste the difference. Therefore, this time on our blog, we're focusing on the origin of coffee beans, the countries they come from, and everything that's affected by them. Enjoy!
The basics
Before we take a closer look at the influence of the coffee bean's origin, here is a brief digression into the anatomy of the coffee bean .
The journey of our favorite beverage begins on the coffee plant. There, beautiful red, orange, or green coffee cherries grow. The cherry is protected from the elements by its outer skin. Beneath this lies the pulp. The coffee bean is then protected first by a silverskin and then by a parchment-like skin with a mucilaginous layer. Except for the silverskin, every layer is removed before roasting. The method of removal depends on the processing technique and, again, the desired flavor. Incidentally, there are always two seeds in a coffee cherry. The exception is called a peaberry. These single seeds in the coffee cherry first appeared due to a nutrient deficiency in the coffee plant, but now they are also cultivated this way. This makes the coffee beans particularly sweet and aromatic.
The influence of origin:
Coffee is cultivated in approximately 70 countries around the equator in the so-called coffee belt. The terrain ranges from volcanic soils and steep coastal slopes to shady plantations in the heart of the rainforest. All of this takes place at altitudes of approximately 600m to 2,000m with average temperatures between 18 and 25°C.
Africa: The Cradle of Coffee
Coffee was discovered and processed in Ethiopia and subsequently shipped all over the world. This coffee bean origin is known for its particularly bright, fruity, and floral notes. Intense aromas, sharp acidity, and berry flavors often come from the Kenyan region. Coffee from Rwanda , with its ideal growing conditions and fruity nuances, is also considered among the finest coffees.
Latin America: Dance of Flavors
Thanks to its sheer size, Brazil is also the world's leading exporter. Brazilian coffees often have a chocolatey flavor and low acidity. Coffee beans from El Salvador, on the other hand, grown in shady mixed forests, are often blessed with hints of citrus and caramel. Colombian coffee is famous for its balanced body and light acidity.
Asia: Exotic Complexity
Due to the high humidity, coffee from Asian countries like Vietnam or Indonesia often has an earthy and spicy flavor. India, in particular, has made this its trademark, allowing its famous monsoon coffee to bloom in the monsoon rains. The coffee beans become characteristically large and yellow, developing a very delicate aroma. Some, however, describe this as musty – it's a matter of taste!
Coffee from Europe - does that exist?
Yes, it really exists! Coffee is actually grown in the Canary Islands! And at low altitudes, mostly below 400m. Very special microlots whose incredibly fruity notes win over true connoisseurs.
The importance of coffee bean origin for taste
Climate, altitude, soil composition, coffee plant variety, and cultivation methods all strongly influence the taste of our coffee and play a crucial role in developing its flavor profile. For example , Arabica coffee plants are grown at higher altitudes and tend to have more complex and aromatic profiles than their sibling, the Robusta coffee plant. Robusta, on the other hand, has a higher caffeine content and, with its stronger body, is considered a stimulant among coffee lovers.
Conclusion:
It's not just a label on the bag indicating origin, but a guide to what awaits you. The coffee bean's origin gives us a delightful glimpse of what's to come, even before the first sip. Understanding origin profiles is one of many ways for coffee lovers and baristas to broaden their horizons and forge an even deeper connection with their favorite beverage. At our coffee roastery in Heidelberg, we constantly strive to offer you insights into the fascinating countries of origin with captivating coffees from all over the world. It's no wonder, then, that we regularly feature new varieties from small farms in our selection for a limited time only. This allows us to support local small farms, take into account the changing growing conditions, and coax the full flavor from the green coffee beans. For us, this is a true mark of quality: change and recognition. So, the next time you enjoy your favorite SIMON&BEARNS coffee, think about all those faraway lands and their unique conditions. Perhaps you too will visit a coffee farm someday and let yourself be captivated by it. Have fun!
Your SIMON&BEARNS Team