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Coffee bean regional profiles

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  • Coffee bean regional profiles

    I have now roasted a few batches of different single origin beans and want to attempt 2 bean blends. Some of my roasts went on a little too long so I didn’t gain a true appreciation of each beans unique flavour characteristics…   :. I have started searching this section of the forum, and Google, but I am having difficulty locating a chart or similar that summarises the general flavour profile of beans produced in each coffee growing region of the world. Most information tends to be more specific (i.e. blend % of this particular bean, with % of that particular bean). Is a basic profile chart worth pursuing or are the differences betweens beans grown on the same continent so vastly different that you cant generalise, and use as a starting point for blending? Can someone point me in the right direction? Thanks.

    In the mean time I will continue on with the single origins and try to fine tune my roasting, and my palate  , so I can actually detect some of the differences myself.

  • #2
    Re: Coffee bean regional profiles

    Buschy, the variation is huge even when they come from the same country.

    Can I suggest something for you to try on your blending journey? Use one SO and roast it to various profiles (you seem to have got the hang of that already , then blend say 25% of the darker roast with your lightest roast. Its simple, can add some great complexity, and help you understand your SOs even better, before making further adjustments.

    Hope thats of some use!


    • #3
      Re: Coffee bean regional profiles

      Thanks. I did end up coming across a few sites after I posted this message that attempted to provide a summary, but what you have suggested makes a lot of sense to me. Given that I am slowly becoming an expert at roasting SOs right across the CS member card spectrum (perhaps not always intentionally...), I think just sticking with whats in my cupboard and mixing a bit of the same light SOs with the dark will be a good first step to blending and something I can manage. Baby steps...

      I will have some of the new Mexican from last weeks auction and also some Sumatran in my post box over the next couple of days. It will be these two SOs making their way to my grinder between now and the new year.


      • #4
        Re: Coffee bean regional profiles

        Hi Buschy,

        Sweet Marias bean descriptions are more detailed than most.  As far as charts go, their spiderweb looking graph might be what youre after.

        As cuppacoffee mentioned there is a huge variation in beans, even from the same country.  This makes the Sweet Marias descriptions less relivant, but still an interesting read

        The below link is for Sweet Marias Sumatran beans:


        • #5
          Re: Coffee bean regional profiles

          (warning: this topic is a pet annoyance of mine)

          Case in point... Sumatra.

          Processing could be:
          Wet hulled, wet processed, dry processed, tree dried or a mixture of the above.

          Hand sorted, rough graded or little or no grading.

          Growing altitude could be:
          sea level to 3500 meters.

          None of the above takes into account the ripeness of the fruit picked, the varietals of the tree, the climate and the journey of the bean from tree to mill, the transport from mill to port, the storage of the bean and the transportation into Australia, the broker that stored and transported the bean here, the roaster that roasted the bean, the transport climate and time thereafter and of course the person that ground the bean and made a coffee using their method of choice.

          Any single point along this journey can change what appears in the cup.

          To suggest that all Sumatran coffees “taste like chilli mango” or similar would be a furphy.

          Limit the variables that you can at your end, try each bag of beans as if it’s the first time you have tried it. Change your variables to see if you like it better and take lots of notes along the journey so that with a bit a luck you might be able to replicate or at least get close to the experience one day.

          All the samples that we select (and reject) go through my testing procedure. I might get it horribly wrong and toss some good ones but mostly I’m confident that each bean we put on the site has a positive uniqueness that made it a good choice (at least for my palate and method).

          I really think that trying to get a bean to match a romantic notion of what it should be puts you on a hiding to nothing.

          Experiment, smell, taste, embrace and enjoy the magic of the bean.

          I was told a couple of weeks ago "coffee comes from a farm, not from an origin" and I think it succinctly says what I rambled about in this post.


          • #6
            Re: Coffee bean regional profiles

            Good post Andy, not something I thought off at all.


            • #7
              Re: Coffee bean regional profiles

              Add to that the growing conditions may change or vary year to year
              e.g. rainfall, temperature + heaps of others

              Moral is - one years crop is not the same as the preceding or future crop

              Same can also be said of most farm produce



              • #8
                Re: Coffee bean regional profiles

                And add to that the cheese and onion sandwich you had just before your coffee.......lots of variables thats for sure 8-)