South America

Coffee Origins in South America

Coffee is loved world wide, let's take a look at the origins of coffee in South America. South America's hot climate, humid rainforest, soaring mountain ranges, rich volcanic soil, and stabilizing ocean winds are the ideal coffee-growing environment. As such, it should come as no surprise that South America is the leading coffee-producing continent and is responsible for churning out most of the coffee consumed worldwide. Colombia and Brazil are the two most significant contributors.

Coffees taste will differ according to how and where the beans were grown, so things like altitude, climate, soil type, and harvesting method are all important determining factors for flavour. Beyond these, the area of origin is a significant determiner of flavour. By and large, coffee originating from South America is renowned for their aromatics, smooth textured bodies, and clean mouthfeel. South American coffees may also have a slight sweetness with sparkling, spicy, and crisp notes.

Along with the country of origin and growing environment, the processing methods used can tremendously impact the taste of coffee and its flavour notes. South American coffees are typically wet-processed, which tends to produce a cleaner, brighter, and fruitier taste profile with minimal acidity.

Common South American Coffee Varieties

Though Latin America grows both Arabica and Robusta varieties of coffee, Arabica is the primary type grown on the continent because Coffea Arabica plants thrive in warm, humid climates and high altitudes. In sharp contrast, Coffea Robusta plants prefer to grow in lower lands. Coffee with South American origins can taste vastly different, because there are many countries on the continent that are known for their cup of joe. Let's take a look at all the different flavours South American coffee has to offer:

• Bolivia – Coffees with mild acidity, delicate malt, chocolatey, nutty (almond and hazelnut), caramel notes, and a hint of sweetness.
• Brazil – Coffees with a smooth body and mild sweetness, with notes of nut, melon, spices, and flowers. Low acidity.
• Columbia – Medium, to full-bodied coffees, with notes of chocolate, nuts, herbs, fruit, red wine, and citrusy acidity.
• Costa Rica – Coffees that are clean, sweet, and fruity, with moderate acidity. Honey, chocolate, citrus, vanilla, grape, and molasses notes.
• Ecuador – Full-bodied coffees with light creaminess, distinct sweetness, and fruity and floral notes.
• Peru – Full-flavoured coffees with mellow to medium body. The acidity is medium, with a sweet finish and nutty chocolate undertones.
• Venezuela – Delightful coffees with balanced acidity and bright flavours with a clean, crisp finish.

Brewing Coffee with South American Origins

Drinking coffee is a way of life in many South American countries (but not all) and is woven tightly into the fabric of society. Parents teach their children the family recipe from an early age, according to local customs. Each country, of course, has its own version of the beverage, both in terms of how it is prepared and served. Columbia, for example, has tinto, Costa Rica has café chorreado, Mexico has café de olla, Peru has café pasado, and Brazil has cafezinho.

South American coffee that is exported throughout the world lends itself well to just about all the brewing methods, so feel free to sample the coffee varieties and try them out using your preferred brewing method.

Final Thoughts

Because South America produces beans with a wider range of flavour profiles, you should do your research before committing to a new variety.Search online for details on the flavour notes of a distinct coffee variety before choosing to ensure you get a cup that genuinely meets your preferences in a cup of Joe. Last but by no means least, whenever possible, look for sustainably sourced, certified fair-trade, and certified organic coffee.