精細來說，每一款咖啡豆的風味都不同，甚至每一次手衝、每一次意式萃取，因為環境、人為以及豆子自身的變化，都會有所不同。
但我們總說，埃塞俄比亞的豆子有柑橘類水果的味道、有馥郁細膩的花香，肯尼亞的豆子有著明快的酸度和乾淨度blabla。
前者說不同，後者說同。今天這篇文章，主要想說咖啡原產地風味的“民族屬性”，也就是說說每一個咖啡原產國，在咖啡風味上的趨同性，不討論特性和個例。
文章中的風味信息摘自James Hoffman的《世界咖啡地圖》，藉由這位咖啡大拿的視角，一起來看看世界咖啡風味的同與不同。
非洲
作為咖啡發源地的非洲，簡直就是人間寶藏，特別是在埃塞俄比亞。大家對Heirloom應該不陌生，翻譯過來是“原生種”，這並不是一個品種，而是涵蓋了2000多種沒有命名的咖啡豆的統稱。瑰夏在成為瑰夏之前也是Heirloom的一種。
Great Coffee from Burundi can have complex berry fruit flavours, and a great juicy quality.
布隆迪的咖啡有著非常複雜的莓果類水果的風味，和果汁般的觸感。
The flavours of Ethiopian coffees are notably diverse – from citrus, often bergamot, and florals through to candied fruit or even tropical fruit flavours. The best washed coffees can be incredibly elegant, complex and delicious and the best naturally processed ones can be wildly fruity, and enchantingly unusual.
埃塞俄比亞咖啡的味道非常多樣化——從柑橘，通常是佛手柑，到花香，再到蜜餞，甚至是熱帶水果的味道。好的水洗豆可以呈現出非常優雅、複雜的風味，而好的日曬豆可以有豐富的水果味，異常迷人。
Kenyan coffees are renowned for their bright, complex berry/fruit qualities as well as their sweetness and intense acidity.
肯尼亞咖啡以其明亮、複雜的漿果/水果質地，以及甜味、強烈的酸度而聞名。
The coffees can be quite sweet and clean, though rarely as explosively fruity and complex as other coffees from East Africa.
馬拉維咖啡有良好的甜感和乾淨度，雖然很少有像東非其他地區咖啡一樣的爆炸性水果風味和復雜感。
Amazing coffees from Rwanda often have a fruitiness and freshness reminiscent of red apples or red grapes. Berry fruit flavours and floral qualities are also fairly common.
來自盧旺達的咖啡擁有令人驚嘆的品質，常讓人聯想到紅蘋果或紅葡萄等紅色水果的香氣和新鮮度。漿果的味道和花香在盧旺達咖啡中也是很常見的。
Complex, with bright and lively acidity and often with berry and fruity flavours, Tanzanian coffees can be juicy, interesting and delicious.
坦桑尼亞咖啡有著複雜的香氣，明亮活潑的酸度，通常會有漿果和水果的味道，且是多汁、有趣和美味的。
The rare, excellent coffees are bright and floral, with a clean fruit-like complexity.
這種稀有的優質咖啡豆，有著明快、乾淨的口感，以及花香和水果的複雜風味。
亞洲
James居然把China Yunnan忘了，中國雲南豆在承擔起星巴克、雀巢等大財閥的“採購”之餘，仍不遺餘力地創造著精品咖啡豆。這幾年，眼見著（嘴喝著）豆子的品質越來越好，風味越來越足，很值得激賞。
而大家趨之若鶩的貓屎咖啡，則來自印度尼西亞。同樣來自印度尼西亞的曼特寧，大概是很多小伙伴的單品咖啡初體驗吧！這幾年的巴布亞新幾內亞，不斷刷新著咖啡人的舊有認知，一再出品令人驚嘆的好豆子，像前段時間僅兩天即賣斷貨的“太陽神”。
The best coffees from India tend to be heavy, creamy and low in acidity, but rarely particularly complex.
印度產的高品質咖啡豆，有著極好的醇厚度和奶油般的質感，酸度低、風味上有欠複雜性。
Semi-washed coffees tend to be very heavy bodied, earthy, woody and spicy with very little acidity.
半水洗的印尼豆子，通常有厚重的body，明顯的泥土、木頭、香料等味道，酸度較低。
Great Coffees from Papua New Guinea often have a buttery quality, great sweetness and wonderful complexity.
巴布亞新幾內亞的豆子常常有著黃油般的質感，超級的甜感和復雜的風味。
Very little high-quality coffee is available in Vietnam, and so most tastes flat, woody, and lacks sweetness or much character.
在越南，很難見到高品質的咖啡豆，大多數嘗起來平淡無奇、乏味，缺乏甜感，沒有什麼特點。
Wild, complex and pungent, a completely distinctive coffee experience, different from other coffees around the world. For some the wild, slightly fermented fruit quality is off-putting, while others prize it highly.
野性，複雜和辛辣，不同於世界各地的其他咖啡，也門咖啡創造了一個完全獨特的咖啡體驗。對一些人來說，野性的、輕微發酵的水果味道令人討厭，而另一些人則視其為佳品。
美洲
美洲堪稱咖啡大洲，既有哥倫比亞、巴西、危地馬拉等大宗豆，參與到各家各戶的意式拼配豆中；也有巴拿馬紅標、綠標、藍標等各種價格的瑰夏，單是價格就十分he人；更不要提很多人心中唯一擔當得起咖啡豆門面的牙買加藍山。
The best Bolivian coffees tend to be very sweet and very clean, but relatively rarely are they particularly fruity in flavour.
優質的玻利維亞咖啡有著非常好的甜感和乾淨度，但極少數會具有特殊的水果風味。
Better Brazilian coffees tend to be low in acidity, heavy in body and sweet, often with chocolate and nutty flavours.
巴西咖啡有著低酸度、高醇厚度，常有巧克力和堅果風味。
Colombia coffees have a huge range of flavours, from the heavier, chocolatier coffees through to jammy, sweet, fruity lots. A huge spectrum of flavours exists across the regions.
哥倫比亞咖啡涉獵的風味極廣，從高醇厚度、巧克力風味，到果醬、高甜、水果的味道。產區不同，風味也是多種多樣的。
Costa Rican coffees are typically very clean and sweet, though often very light bodied. However, recently micro mills are producing a wider range of flavours and styles.
哥斯達黎加咖啡的典型特點是乾淨度和高甜、醇厚度較低。近年來的微批次，總是能呈現出廣泛的風味特徵。
Cuban coffees have a typical island coffee profile; relatively low in acidity with a heavier body.
古巴咖啡具有島國咖啡的典型特徵：酸度相對較低，醇厚度較高。
Typical of coffees grown on islands, the better lots tend to be quite mild, low to middling in acidity and relatively clean.
同樣有著島國咖啡的典型特點，較好的批次往往相當溫和，酸度低至中等，相對乾淨。
Coffees from Ecuador are beginning to live up to their potential for quality, with sweeter and more complex coffees becoming available. They are made more interesting by a pleasant acidity.
近年來，厄瓜多爾的咖啡正在發揮其潛力，越來越多的咖啡擁有更甜、更複雜的特點。宜人的酸度使它們饒有趣味。
Typically lower in acidity, with a little more body. Approachable but rarely complex and fruited.
整體而言具有低酸度、中等醇厚度，但其中一些不乏複雜的水果調性。
A range of different flavours are found in Honduran coffees, but the best often have a complex fruity quality, and a lively, juicy acidity.
洪都拉斯的咖啡有各種不同的口味，高品質的洪都拉斯往往有復雜的果味和活潑多汁的酸度。
Clean, sweet coffees though rarely complex or juicy and fruity.
乾淨、甜感佳，很少有復雜的風味或者果汁感或者水果味兒。
Mexico produces quite a range of coffees across its regions, from lighter-bodied, delicate coffees through to sweeter coffees with caramel, toffee or chocolate flavours in the cup.
墨西哥生產的咖啡種類繁多，從醇厚度較低、風味精緻的咖啡，到有焦糖、太妃糖或巧克力味道的咖啡。
A range of flavours are found in Nicaraguan coffees. They are typically quite complex and capable of pleasing fruit-like flavours and clean acidity.
尼加拉瓜咖啡有多種口味。它們非常複雜，有令人愉悅的水果味和乾淨的酸度。
The better coffees tend to be citrusy and floral, light bodied, delicate and complex.
高品質的巴拿馬咖啡有著柑橘類水果的香氣和花香，body較輕，風味細膩、複雜。
Typically Peruvian coffees have been clean, but a little soft and flat. They are sweet and relatively heavy bodied but not very complex. Increasingly there are distinctive and juicier coffees becoming available.
典型的秘魯咖啡是乾淨的，但略微缺乏風味。它們很甜，body相對較重，並不復雜。越來越多具有獨特風味且飽滿多汁的咖啡可供選擇。
The better coffees from Venezuela are quite sweet, a little low in acidity and relatively rich in terms of mouthfeel and texture.
高品質的委內瑞拉咖啡甜感突出、酸度較低，相對來說，口感飽滿、質地豐厚。
PS：放兩張單品豆清單，有喜歡的小伙伴，歡迎在下方二維碼中找到Sandy to buy／purchase。
文章來源於吃喝情報局 ，作者Sandy Ying
caffesme 