African coffees are often described as complex, fruity and floral. They are stronger flavors, rich in fragrances and with a lot of body. Because of the more natural way of processing coffee beans, African coffee beans generally taste like berries, fruits, citrus fruits and wine. African coffees are often as exotic as the land they come from.
Many coffees in Africa are processed dry, which infuses the beans with the flavors of cherry and mucilage. These coffees usually have a large body that is enhanced with a strong sweetness. The flavors of coffees from Ethiopia, Rwanda, Kenya and Burundi are often fruity or floral. Its acidity can range from that of a good merlot or a tannic British breakfast tea.
The sweet and clean taste along with other characteristics of Burundi coffee has often led to comparisons with coffees from neighboring Rwanda, particularly in the northern region of Kayanza, where it is a neighbor on the Rwandan border. These coffees often have heavy, musty notes with a long-lasting finish that feels like dark or sugar-free cocoa. There are usually smoky or roasted flavors with great complexity present in a cup of Sumatran coffee. Ethiopian beans are the most popular beans worldwide and account for 3% of the world's coffee supply.
Year after year, Kirinyaga coffee has won first place in Coffee Review, an online publication that analyzes the quality of beans globally. Coffee from South and Central America is often branded as clean because of the way it is produced, washed and roasted. I am sure that the experts will say, but as I understand it, a lot has to do with the culture in those areas and the way coffee is processed. If you haven't tried coffee from both continents before, you should try it and see what it is about.
Hawaiian coffee can come from many regions of the island and all can bring a different flavor, but you can always expect a soft, syrupy sensation from a volcanic beer. For the dry process, the coffee bean is left to soak in its taste for a long time without bothering. Colombian coffee is often thought of when talking about South American coffees, which makes perfect sense when you think about how they rank among the three most important coffee-producing countries in the world. Washed coffees have a floral, tea-like delicacy, while natural coffees tend to be heavy, fruity and wine-like.
A naturally processed Ethiopian coffee has a more syrupy body, along with a strong sweet berry flavor. These naturally processed coffee beans are less well known in most countries, although they are becoming more popular these days, as baristas use them to showcase the natural flavors of coffee. There is some almost universal tropical flavor in good quality Kenyan coffees, and many coffee professionals will admit that they are favourites. Other flavors commonly found in these coffees range from fruit to nuts; these fruity flavors often work well with cocoa and spice flavors.