Coffee Appellations Guide
Discover how origin, altitude, and preparation techniques directly influence the quality and flavors of your coffee. Thanks to our guide to coffee appellations, you’ll be able to make informed choices to deepen your tasting experience. Get ready for a fascinating sensory journey through the riches of coffees from around the world and transform the way you savor this iconic beverage.
The more you delve into the world of coffee, the more you realize just how vast and fascinating this field is.
When choosing a coffee, we often hesitate: we compare, put it back, pick up another, only to finally let chance decide.
However, a few clues can help anticipate a coffee’s aromatic profile, provided of course that the preparation is careful.
From good coffee to grand cru
As with grapes, terroir and climate determine the personality of coffee. Depending on its origin, it can be acidic, mild, fruity, spicy, chocolatey, or floral. The place where it’s grown directly influences the intensity of its flavors.
Another key factor is altitude: the higher the coffee is grown, the better its quality.
The bean size also plays a role: with identical origin, a larger bean will generally develop a more intense aroma.
We also distinguish washed coffees, renowned for their superior quality. After harvest, the cherries are immersed in water to eliminate those that float. These, with low density, indicate lower quality.
Coffee appellations around the world
Here’s a non-exhaustive selection of coffee appellations by country of origin. This information will help you better understand price differences and identify true grand crus.
- Brazil: Favor washed coffees bearing the mention “strictly soft, fine cup” from Bahia or Minas Gerais.
- Colombia: The “Supremo” have larger and higher quality beans than the “Excelso”.
- Costa Rica: The “SHB” grown between 1200 and 1600 m are the most renowned.
- Ethiopia: All can be called “Mokas”. The best come from Yrgacheffe (rare and expensive).
- Guatemala: The “SHB” between 1600 and 1700 m are grand crus. Beyond that, the coffee bears the name of the plantation.
- Jamaica: The famous “Blue Mountain” is highly sought after and expensive. More accessible: “High Mountain Suprem” or “Prime Washed Jamaica”.
- Kenya: Prefer the Kenya AA coffee affiliate link, or the prestigious but expensive AA+ and AA++.
- Mexico: The “Estrictamente Altura” (above 1600 m) is a grand cru. The “Altura” come from plantations between 1000 and 1600 m.
- Nicaragua: The “Central Estrictamente Altura” and the “SHG (Strictly High Grown)” are to be favored.
- Puerto Rico: “AA” coffees with larger beans.
- Tanzania: The best crus are stamped “AA”.
- Venezuela: Taste the “fino lavado” or the refined “Tachira”.
- Yemen: Variable quality, but the “Matari” and “Sanani” are the most renowned.
Ultimately, coffee is a matter of personal taste. As with wine, it’s not necessarily the most expensive that will be the most appreciated. What matters is your pleasure and the richness of your discoveries.
