Your Coffee's Flavor Is Linked To Its Source Country
NEWS
By MATTHEW LEE
Coffee plants are greatly influenced by the environmental conditions in which they are grown, including the soil's loaminess, the altitude, temperature, and amount of rain.
Brazilian coffee is generally regarded as having very low acidity, and is very smooth-tasting, often with pronounced nutty notes, complemented by hints of spices and chocolate.
Vietnamese coffee is nearly entirely of robusta variety. It has a bitter edge, complemented by tasting notes that accentuate its bold character, like chocolate and nuttiness.
Colombian coffee is grown in alpine regions that are acidic, thanks to the altitude. There’s a fruity sweetness in the brew, followed by a hint of nuttiness in the aftertaste.
The volcanic soil of Indonesia translates to the flavor of the beans. The result is an earthy brew, which has been likened to mushrooms or shoe leather.
