As I go further down the roasting rabbit hole I’m keen to learn more about the effects of region/climate and varietal on the flavour of coffee.
Perhaps I was being dumb but I’d always naively assumed regionally, coffee processed in the same way tended to taste quite similar. As in, neighbouring regions in South America would have similar flavours.
However, I recently had a Colombian coffee from Origin that shared a lot of flavour with some Ethiopian coffees I’ve enjoyed.
I realised I’ve probably got an awful lot to learn.
As further reading, I’d love to understand how these varieties and regions affect the roasting process. For example I’ve noticed Kenyan coffees can appear a lot darker than they taste, which I understand is due to sugars caramelising more severely on the bean surface.
Any books that cover the above topics would be brilliant.
