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A Varietal is a coffee from one country or single origin, not
a blend of coffees from a few countries.
LATIN AMERICA
Characterized by a bright, brisk acidity and clean, straightforward
flavor
Peru: Medium bodied with a delicate, brisk
acidity, and sweet, mild flavor.
Colombia: Full, rich bodied and sweet caramel
taste with excellent acidity and sometimes winey tones.
Mexico: Delicate in flavor; bright brisk acidity,
spicy notes and medium bodied.
Guatemala: Distinctive rich acidity, often
spicy or smoky, full body, big complex flavor.
Panama: Mild flavor accompanied by distinctive
body and brisk to delicate acidity.
CUBAN
Serrano: A hint of caramel, with a wine and
hazelnut finish.
INDONESIA
Characterized by heavy body and a lower-toned, rich acidity
Sumatra: A distinctive full-bodied coffee with
a heavy, syrupy taste accompanied by occasional wine-like notes.
Sumatra has a rich, resonant, deep-toned acidity.
Sulawasi: A heavy bodied with a creamy texture,
with herbal and spicy undertones.
AFRICA
Characterized by a distinctive winey acidity, floral qualities,
earthy with notes of blueberries
Kenya: A rich, powerful, wine-like acidity
wrapped inside a full body and complex taste.
Ethiopia: Darker roasted with a medium body,
with fruity, wine-like tones and wild, earthy-spice notes.
Zimbabwe: Medium bodied, spicy, cocoa, and
very floral.
Roasting
Characteristics
Medium roasted coffees still maintain their Varietal characteristics.
Dark roasting coffee tends to eliminate, or burn off, certain
flavors that characterize Varietals. Roasting coffee darker
brings out the oils stored deep inside the bean, sweetens the
coffee, and lessens the acidity. Some Varietals are better suited
to being dark roasted than others.
- Light
Brown (dry surface) Tastes more like toasted grain than coffee,
with distinct sour, grassy or acidic tones, very green tasting.
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Medium (dry surface) The grain flavor is gone; a definite
acidy snap, but richer tones and sweeter than a lighter roasted
bean.
- Viennese
(slightly darker dry surface) Richer tones with just a bit
of acidy snap
- Dark
Roast (oil on the surface) A slight, dark-roasted, bittersweet
tang; acidy tones are almost gone
- French
Roast (very dark brown almost black, very oily surface) A
definite bittersweet tang; all acidy tones gone, may have
a burnt flavor
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