The coffee species tree is a large and intricate depiction of just how many subspecies there are of the coffee plant. Some of these occur as a result of selective breeding and others because of natural selection.
We have previously explored what exactly coffee varieties are and some of the lesser-known varieties out there.
In this blog post, we’re going to cover coffee from various regions of the world. Some of these are specific cultivars, others are a particular type grown in the region. So, in case you want to learn more about and experience the coffee of another country, you know what to look out for.
Yirgacheffe
Grown in Ethiopia, the Yirgacheffe plantations are located at a high altitude, often between 1700 to 2200 meters above sea level. The coffee gets its name from the southern town of Irgachefe.
It is known for its floral, tea-like notes and bright acidity. Some flavour notes you can expect from this coffee are that of citrus, jasmine, and berries.
Yirgacheffe coffees undergo washed processing, making the flavour profile that much more clean and crisp.
Starmaya
You probably haven’t heard of this coffee variety from Matagalpa, Nicaragua. It is an F1 hybrid variety produced for sustainability and high yield. It is made from cross-breeding a landrace variety and Marsellesa.
Understandably, it is popular among farmers because of its consistency.
This coffee gets praise for its excellent cup quality with tasting notes of tropical fruit, caramel, and mild spice. The coffee beans are large and grown at medium altitudes.
Mandheling
From the Sumatra region of Indonesia comes this rich, full-bodied coffee. Mandheling has earthy flavours including that of tobacco, spices, and chocolate.
Those who enjoy coffees with low acidity must absolutely try this coffee. The unique process of wet-hulling, or giling basah as it is traditionally known, is used to produce the coffee, resulting in a syrupy texture.
Tabi
A hybrid variety developed in Colombia that is resistant to leaf rust, Tabi gets its name from the word that means "good" in the indigenous Guambiano language.
This variety is produced by the Colombian Coffee Research Institute and is a cross between Typica, Bourbon, and Timor Hybrid. If you love coffee that is sweet, Tabi should be high up on your coffee wishlist. It offers a balanced cup with caramel, fruity, and floral notes.
This variety is known to have a medium body with bright acidity.
French Mission
This coffee variety was introduced by French missionaries to East Africa in the late 19th century. It’s a Bourbon varietal known for its sweetness and complex acidity.
French Mission coffee often boasts citrus, red berries, and floral tasting notes. It is resistant to coffee diseases and pests in addition to having great yield.
Being shade-grown, the beans develop an intricate flavour profile that results in a great cup. A medium roast French Mission will bring out the nuances of the cup profile, giving you a balanced brew.
Santos
Medium-bodied and having low acidity, Santos is grown in the São Paulo region of Brazil, one of the world’s largest coffee producers.
This coffee plays a crucial role as it is used to create espresso blends. The flavour profile of the beans balances out the coffee, giving it a smooth profile.
Some common tasting notes include chocolate, caramel, and peanuts.
Blue Mountain
The Jamaican Blue Mountain is coffee grown in the Blue Mountain region and is of the Typica heirloom variety. It is grown at high elevations in the eastern region of the island.
Its smooth, mild flavour and low bitterness make this a popular coffee that enjoys a decent market.
The Blue Mountain coffee has notes of chocolate, floral hints, and mild fruitiness. One thing you may not have known about Blue Mountain coffee is that it’s one of the costliest coffees in the world because of its limited quantities and the labor-intensive process of growing and harvesting them.
Benguet
Cultivated in the highlands of Benguet province in the Philippines, this coffee is of the Typica variety. It has been grown since 1875.
Benguet has a smooth body, with a chocolatey and slightly fruity profile. In these natural processed coffees, common tasting notes include caramel, brown sugar, and hints of berries.
Some say that the Benguet coffee is at risk of extinction because of the low yield. Greater support is required by the coffee growing community to revive this type of coffee.