The Flavors of the Soil: Coffee Flavors from Around the World

What makes Colombian coffee bright and citrusy while Sumatran coffee is bold and earthy? The answer lies in terroir—the unique combination of climate, altitude, soil, and processing that shapes a coffee’s flavor. In this guide, we’ll explore how coffee terroir influences taste and break down the signature flavors from top coffee-growing regions worldwide.i

Climate

Everything from rainfall to atmospheric temperature can affect the flavor of coffee.

Warmer climates can accelerate coffee growth, leading to a flatter flavor because of the lower density of the bean. High rainfall can lead to crop diseases like leaf rust and fungal growth while low humidity can cause beans to underdevelop, affecting the coffee bean's size and flavor.

Altitude also affects coffee taste. Higher elevations between 1,200 to 2,000 meters produce coffee with more complex acidity and increased sugar content and lower elevations produce coffee with milder, earthlier flavors due to the higher air pressure affecting the density and growing season of the plant.

Finally, soil composition affects plant growth. Mineral-rich areas like Ethiopia, Guatemala, and Hawaii produce coffee with a fruitier flavor.

Now that we’ve briefly touched on how location can affect coffee flavors, we’ll discuss what flavors you can expect from each coffee. We’ll start with the more popular countries and finish with a few unexpected places.

South America

Climate: South America has a diverse range of climates suitable for coffee cultivation, from Brazil’s lower-altitude tropical farms to the high-altitude Andean regions of Colombia and Peru. Coffee is typically grown between 800 and 2,200 meters (2,600–7,200 feet), with temperatures ranging from 63°F to 77°F (17°C–25°C). The region benefits from consistent rainfall (1,200–2,500 mm annually) and nutrient-rich volcanic soil, creating ideal growing conditions. Unlike many other regions, Colombia has a dual harvest season, allowing for a continuous supply of fresh coffee beans throughout the year.

Flavor: Due to the region's varied elevations and climates, South American coffee offers a well-rounded balance of sweetness, acidity, and body. Lower-altitude coffees, like those from Brazil, tend to have rich, chocolatey, and nutty flavors with low acidity, while higher-altitude coffees from Colombia, Peru, and Ecuador have bright citrus notes, floral undertones, caramel sweetness, and a smooth finish. This diversity makes South American coffee one of the most versatile and widely enjoyed worldwide.

Colombia – Bright acidity, medium body, and notes of citrus, caramel, and chocolate. Grown at high altitudes with two harvest seasons.
Brazil – Low acidity, full body, and flavors of chocolate, nuts, and dried fruit. Grown at lower altitudes with a warm, stable climate.
Peru – Mild acidity, light to medium body, and floral, fruity, and nutty notes. High-altitude farms contribute to its clean and delicate profile.

Central America

Climate: Central America is a prime coffee-growing region, known for its high-altitude farms (1,200–2,000 meters / 3,900–6,600 feet) and diverse microclimates. The combination of mountainous terrain, volcanic soil, and consistent rainfall (1,500–3,000 mm annually) allows coffee plants to grow slowly, developing complex flavors and higher acidity. Despite the heavy rainfall, the rocky volcanic soil provides excellent drainage, keeping plants hydrated without becoming waterlogged.

Flavor: The high altitudes and nutrient-rich volcanic soil give Central American coffees a crisp acidity, medium body, and a balance of fruity, floral, and sweet flavors. Depending on the region, flavors range from bright citrus and honeyed florals to rich chocolate and nutty undertones. The variation in microclimates produces distinct regional profiles that are highly prized among specialty coffee lovers.

Country Breakdown:

Guatemala – Full-bodied with a velvety texture, notes of chocolate, nuts, and stone fruit (peach, plum, nectarine), and a balanced acidity.
Costa Rica – Bright acidity, medium body, and citrusy, floral, and honey-like flavors. Costa Rican coffee is known for its clean, crisp profile.
Honduras – Mild acidity, smooth body, and a sweet, nutty, and chocolatey taste with hints of tropical fruit. Often compared to Guatemalan coffee but slightly milder.

Africa

Climate: African coffee is typically grown between 1,200 and 2,000 meters and the cool nights and warm days allow the beans to develop more complex flavors as the beans develop slowly. The country typically has 1,500 to 2,500 mm of rainfall annually, helping to develop those rich, bold flavors.

Flavor: Seen as the birthplace of coffee, Africa has some of the most distinctive and sought-after coffee beans in the world. African beans tend to have bright, acidic, and fruity flavors with floral, spicy, and earthy undertones.

Ethiopia - Known for its bright, fruity flavors with floral notes and a clean, vibrant cup, Ethiopian coffees are often characterized by blueberry, citrus, and jasmine notes.
Kenya - Kenyan coffees are recognized for their bold acidity, full body, and citrus and berry notes, often with a wine-like and sweet finish.
Rwanda - Rwandan coffees are sweet and balanced, featuring red fruit flavors like cherry and apricot, with a medium body and a silky, tea-like finish.

Asia-Pacific

Climate:

The Asia-Pacific region has a tropical climate with warm temperatures (70°F - 85°F / 21°C - 29°C) and high humidity. Coffee is grown between 800 and 1,800 meters, where the combination of volcanic soil, heavy rainfall (1,500 - 3,000 mm annually), and monsoon seasons creates bold, complex flavors. Slower growth in high-altitude areas enhances sweetness, while low-altitude regions produce smoother, earthier coffees.

Flavor:

Asia-Pacific coffees are known for their full body, low acidity, and earthy, spicy flavors, with each country contributing its own unique profile:

Indonesia (Sumatra, Java, Bali): Sumatra produces bold, full-bodied coffee with earthy, chocolatey, and spicy notes; Java offers a smoother, slightly nutty and herbal profile; Bali coffee is more delicate with floral, citrus, and milk chocolate undertones.
Vietnam: Primarily known for robusta coffee, Vietnamese coffee has a strong, nutty, and chocolatey taste with a heavier body and mild acidity.
Papua New Guinea: Similar to African coffees, it has bright acidity, tropical fruit notes, and a medium body, often with sweet, tea-like floral flavors.

Up-and-Coming Coffee Growers

As new technologies and growing methods are developed, other countries find it increasingly easier to produce quality coffee beans. Here is a short list of unique coffee-growing regions.

Yemen

Yemen is one of the oldest coffee-growing regions in the world, producing beans with a distinct winey acidity, deep chocolate undertones, and rich, spiced flavors like cinnamon and cardamom. Due to traditional dry-processing methods, Yemeni coffee often has a complex, rustic character with hints of dried fruit.

Hawaii (Kona Coffee)

Hawaiian Kona coffee is grown on the volcanic slopes of Mauna Loa, resulting in a smooth, sweet, and balanced cup with nutty, buttery, and caramel-like undertones. The high elevation and mineral-rich soil contribute to its clean, mild acidity and delicate fruit notes.

Tanzania

Tanzania's coffee is known for its bright, fruity, and floral flavors, often compared to Kenyan coffee due to similar growing conditions. Tanzanian beans often have citrusy acidity, berry-like sweetness, and hints of black tea or jasmine, with a medium to full body. Peaberry varieties from Tanzania are especially prized for their concentrated flavors and vibrant acidity.

Bolivia

Bolivian coffee is often chocolatey and caramel-like with bright acidity and a smooth, velvety body. Grown at high altitudes, Bolivian beans develop sweet, nutty flavors with hints of red apple, honey, and citrus, making them well-balanced and aromatic.

Thailand

Thailand’s specialty coffee scene is growing, producing beans that are floral, tea-like, and medium-bodied with subtle hints of tropical fruit, spices, and brown sugar. The climate and processing methods often result in delicate, smooth, and aromatic coffees that share similarities with lighter, more nuanced Asian coffees.

Specialty Coffee: An International Experience

Coffee reflects the regions it is grown in, making it as diverse as the World itself. So, next time you take a sip of your favorite bean, remember that you aren’t just getting a caffeine fix, you’re enjoying an experience unique to that region’s climate and history.