Specialty coffee? The secret to choosing it is simple: region, processing, and roasting.
In this week's Coffee Giant video , Ahmed Al-Hani explains how to choose the perfect coffee beans to suit your taste without any complications. Just three steps separate you from a perfect cup every time.
Table of Contents
What determines the flavor of coffee?
The flavor of coffee is affected by three main factors:
Treatment method
Coffee source
and degree of roasting
This is where the beauty of the coffee world begins. When you read flavors like berry, chocolate, or nuts on the sachet , you see that it doesn't actually mean the coffee tastes like juice or chocolate, but it's a "taste map" that helps you know what to expect from the cup.
If it says “berry”, the flavor will be fruity and refreshing, while “chocolate” is a classic, heavier and more balanced flavor.
These subtle nuances or flavors you perceive in your cup of coffee are the result of a complex interplay of the factors mentioned, and they are what make each coffee experience unique and enjoyable. Therefore, understanding these factors helps you choose the coffee that best suits your taste and makes every cup a delightful journey of discovery.
Treatment – The secret to the sweetness inside the bean
Processing, or the method of separating the bean from the fruit after harvesting, is a key factor in determining the taste of coffee. The longer the bean remains inside the fruit, the more sugar it absorbs, resulting in a sweeter and richer coffee flavor. In the world of specialty coffee , there are several processing methods, each giving the coffee its own unique character and flavor.
Washed Process: It has a clean and balanced flavor, ideal for everyday coffee seekers looking for a clear and refreshing taste.
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Dry processing: This involves allowing the beans to dry along with the whole fruit, giving the coffee dried fruity flavors, a strong sweetness, and a distinctive acidic touch.
Honey processing: A middle ground between washed and dried, where only the outer rind is removed and part of the pulp is left on the bean during drying, giving a smooth texture and a balanced sweet taste.
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Anaerobic processing (aerobic fermentation): A modern and experimental method that produces complex and flavor-rich coffee, and is often used in competitions to highlight a new and distinctive taste.
Try, for example, “Columbia Aero” from Mardal Coffee – a fruity coffee with a delicious tropical character, especially when it cools down and its distinctive flavor emerges.
The area – where did your coffee come from?
The region or country where the coffee was grown plays a major role in determining its flavor, due to differences in soil, altitude, and climate.
As we always say: “Coffee is like an avocado; its taste changes depending on the soil in which it grew!”
Let's quickly take a look at the most famous regions and their flavors.
Africa:
Ethiopia (Goji/Sidamo): Characterized by floral and dried fruit flavors.
Kenya: Red fruit flavors and black currants.
Rwanda and Burundi: Smooth and fruity flavors balanced.
🔸 Try the “Ethiopian Dried” coffee from Mard Coffee – one of the most requested types in specialty cafes.
