The visualization below shows how the primary tasting note of coffee changes, in aggregate, as you move from lower cultivation altitudes to higher. One outcome to note is that chocolate as a primary tasting note fades away as you move from left to right, as berry and citrus notes become more prominent. In general, higher altitudes slow the maturation process of the coffee, which leads to brighter, more complex flavor patterns.
Primary Tasting Notes & Region of Origin of 1,203 Single Origin Coffees
How does the primary tasting note of a coffee vary based on the region it originates from? There are clear patterns when it comes to the dominant notes of coffees from different coffee-growing regions around the world …
