Get to know basic coffee characteristics so you can begin pairing it with complementary foods and bring out the best flavors in each.
Coffee by the Region
It used to be you had two choices when it came to coffee: decaf or regular. Now there’s a world of possibilities--literally. Let's take a look at the major growing regions of the world and what kind of a flavor profile you can expect from each area's beans:
Latin America: Central and South America, including coffees from Colombia, Costa Rica, Panama, Mexico, and Guatemala. Latin American coffees are known for being well-balanced with bright, tangy notes. These coffees also fare well iced--bright and tangy translates to a very refreshing quality when cold.
- Body: light to medium
- Acidity: medium to high
- Flavor Pairings: breakfast breads, muffins, citrus fruits, blueberries, apples, nuts
Try these recipes for pairing with Latin American coffees:
Africa/Arabia: Africa, Middle East, and Arabia. Arabian coffees have berry- and wine-like characteristics--some with spice and cocoa notes, while African beans tend to have a citrus flavor with floral elements.
- Body: medium to full
- Acidity: medium
- Flavor Pairings: berries, citrus fruits, raisins, currants, cinnamon, cardamom, chocolate
Try these recipes for pairing with coffees from Africa and Arabia:
Asia/Pacific: Asia and Indonesia, including coffees from the Pacific islands. Coffees from this region are enjoyed for their robust, earthy characteristics. Many have flower-like or herbal notes to them.
- Body: Full
- Acidity: low
- Flavor Pairings: cinnamon, cheese, butter, caramel, maple, toffee, herbs
Try these recipes for pairing with coffees from Asia and the Pacific:
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