Very similar to wine, the flavor of coffee is very distinct, but very unique and reflective to how and where the coffee is grown. Aside from cultural and regional processing methods, key variables including: soil compositions, climates and altitudes play vital roles influencing how coffee flavors evolve from season to season. Below we have included key flavor descriptors linked to each global coffee-growing region, by sampling an array of coffees in real time consumer environments.


East Africa - Blueberry - Citrus Rind - Malic (Apple - Stone Fruit)


Ethiopia - Blueberries, Lemon Peels, Stone Fruit, Florals

Kenya - Green Apple, Florals, Cranberries, Stone Fruit

Burundi - Tea Like, Lime Rind, Stone Fruit, Sugar Cane

Rwanda - Stone Fruit, Tea like, Red Apple, Cola

Yemen - Plum, Cocoa Nibs, Chocolate, Earthy


Indonesia - Earthy, Viscous (body), Dark Berry Jam, Phosphoric (round acidity)


Sumatra - Earthy, Woody, Jammy, Plum,

Papua New Guinea - Pineapple, Floral, Earthy, Tea like

Sulawesi - Earthy, Cranberry, Fig, Clove


Central America - (Bright), (Citrus) Lemon, Lime, Floral, Sweet


Mexico - Cola, Lime, Bergamot, Cocoa Nib

Guatemala - Lemon, Currant, Bergamot, Grapefruit, Floral

Costa Rica - Lemon, Stone Fruit, Blood Orange, Cocoa Nib

Panama (Gesha) - Papaya, Mango, Jasmine, Mandarin

Honduras - Grapefruit, Blood Orange, Lemon, Berry

El Salvador - Dark Berry, Floral, Citrus, Cola  

Nicaragua - Stone Fruit, Grapefruit, Lemon, Cola


South America - Cola (Sweet), Cocoa Nibs (Dry Mouth), Viscous (body), (Citrus)


Brazil - Cola, Dark Cherry, Cacao, Earthy

Colombia - Berry, Cola, Bergamot, Citrus

Peru - Merlot, Cola, Bergamot, Cacao