Choosing your Coffee amongst the different types of Coffee can sometimes be difficult, however we have created a guide to help you understand Coffee a bit better.
Africa and the Arabian Peninsula, Latin America and Indonesia are the world’s major coffee producing regions.
Coffee from a particular country or region is known as “single origin”.
African/Yemen beans are often described as medium to full-bodied. They are aggressive and earthy with a wine-like or fruity acidity.
Latin American coffees are light to medium bodied – lively and sweet (especially a darker roast) and are more aromatic.
Indonesian beans are traditionally rich, smooth, full-bodied and low in acidity.
A premium single origin coffee can be enjoyed for its own qualities but by blending together different origins, new and interesting flavour experiences can be created.
Blending is based on creating contrasts, such as taking the acidity of a Latin American coffee and blending it with the smoothness and richness of an Indonesian. The oldest traditional blend is the Mocha Java. The two coffees complement one another, the acidity and aroma of the Mocha balances the softer, full-bodied Java. Or you can use a Kenyan and a Sumatran coffee to create this blend.
Start with a single origin coffee that you know well and enjoy, then add a second coffee to create a contrast. Use equal measures to start with and remember to keep notes. In addition to blending two or more origins varying roast levels will bring out different qualities even in the same bean! Altering the proportions in the blend will change the final character as well.
These generalised principles of successful coffee blending are techniques anyone can play around with. Why not experiment for yourself? Impress your family and friends by offering them your own personal blend!