Coffee Beans From Different Countries: Main Differences

 

Vietnam

Due to its tropical climate and plenty of rainfall, Vietnamese Robusta is very strong. At the same time, a slightly tart and mild aftertaste is a signature feature of the local coffee. It should be noted that Vietnam is one of the largest exporters of coffee. Local companies produce a fairly strong roast, making this coffee best suited for espresso fans.

Indonesia

This country produces many varieties of coffee. The hallmark of Indonesian beans is a slight acidity and fruity notes. Besides, this is the homeland of the most expensive Luwak variety. If you are looking for a soft and aromatic drink with a slight acidity, then you should choose Indonesian coffee. Nevertheless, quite strong and tart varieties are grown here, suitable for those who want to cheer up in the morning.

Brazil

Brazilian coffee is distinguished by its delicate sourness and light nutty flavor. Some varieties from the southern part of the country have a chocolate flavor with a slight bitterness and a tart aftertaste. But the Brazilian varieties do not have a strong sour note. Most varieties are quite mild and not contraindicated for people with health problems. The country mainly specializes in Arabica, but the northern regions are known precisely for Robusta with cinnamon and fruity notes.

India

Many people mistakenly think that only tea is grown in India. But this country is a large exporter of coffee. You can mostly buy Indian Arabica. Robusta is grown in the eastern regions and is mostly not sold in other countries. A characteristic feature of Indian coffee is its mild sweetish taste with very mild acidity. It is enough to choose top rated coffee makers under 100 to enjoy a hot drink's consistency fully. Some local bean varieties also have a chocolate flavor.

Tanzania

Tanzanian coffee has a berry aftertaste and milky notes. Southern varieties have a more floral aroma and a richer consistency during the preparation of the drink. Northern varieties are more tart and have a sour cinnamon flavor. Because coffee grows on volcanic soil, the beans acquire a slight wine acidity and a darker shade.