Four Factors That Determine Coffee's Taste

Among the many elements that effect the taste of today's coffee are the climate of the land, weather factors, such as rain, sunshine and humidity. Other facets also contribute to it's taste like the way it was harvested, the way it was later processed and stored, then finally how they roasted the bean.

Equatorial and sub-tropical climates seem to offer the best 2 climates for this plants growth. The Equatorial because of it's altitude and the exceedingly wet climate it boasts.

So, too, the sub-tropical climates offer wet climes, but they offer another distinct advantage: it has an equal amount of dry weather and wet, which means the beans don't require mechanical methods of drying to bring them to market.

There are several available continents for growing coffee, in no particular order they are: North, South and Central America, Africa, Asia and the Middle East

North, South and Central America - includes the Caribbean Islands known for their distinctive dark, tasty treats and Hawaii is known for it's Kona coffee that receives it's rich taste from the nutrients in the volcanic dirt.

Mexico produces coffee with a wonderful smell and a depth of flavor, but it also can contain a certain sharpness. Puerto Rican coffee is known for its balanced body, acidity and fruity aroma.

Guatemalan beans seem to produce medium-to-full bodied drinks that normally have a rich and complex taste that is spicy, nutty and/or chocolaty. Costa Rica is best known for it's coffee that is a more balanced and full bodied brew. Panama coffees range from acidy to floral.

Colombian plants produce mostly mild, well-balanced acidity, but mainly sweet beans while Brazil, still sweet to taste tends to grow a less acidtic, medium rich coffee.

Africa and the Middle East - Ethiopian coffee tends to be full bodied, however almost an earthy taste to it. Kenya coffee is acidic, but with a more fruity taste. Yemen produces a rich and deep flavored coffee.

Asia - Indonesia is known for Sumatra and Java which produce a full bodied and acidic coffee. Vietnamese coffee has a less acidic body with a good balance. It is normally used in blending other coffees, especially espresso blends.

Well, there you have it, climate, harvesting, processing and storage are the 4 major factors that each contribute to your coffee's taste. These factors come together in several parts of the world, including: North, South and Central America, Africa, Asia and the Middle East.

If coffee were easy to grow, it would be produced everywhere as it is a very much desired worldwide cash crop, envied by most nations, but because of these variable, special attributes, ONLY these 6 areas of the world can reap the rewards of their areas particular environmental assets!

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