Coffee Origin and Food Pairing Chart

 Although cooking with coffee is not a new idea, an exciting new concept has emerged in the coffee and food industries to pair coffee with a variety of foods in order to highlight coffee's diversity. As with wine pairing, an important part of the process is to become aware of different coffee's characteristics. These characteristics can then be highlighted with complimentary foods. This chart is some of our suggestions meant to get you started to explore the many possibilities.

As the world’s largest coffee producer, Brazil supplies about 40 % of the world’s coffee. It is primarily known for producing commercial grade Robusta coffee or lower grade Arabica; however there are some amazing, high quality, specialty grade Arabica coffees grown in the countries high altitudes.

Low acidty, smooth, natural chocolate and nutty tones.

Almond biscotti, buttery shortbread, salad.

Columbia, second in coffee production, is the most well known coffee in the world due to it’s excellent marketing. Historically known for being a nice but generally unspectacular coffee, Columbia’s small farmers have worked to bring higher quality standards to their specialty coffee. Now, some of the most exciting new coffees come from this country

Well balanced, full rich, sweet, bright caramel,orange

Carrot cake, zucchini nut bread, granola.

Coffee has been grown in Costa Rica since the late 1700s and is primarily grown in high altitudes. The coffee is known for being consistently smooth and fragrant.

Rich, smooth, sweet, delicate

Lightly flavoured baked items or fruit muffins

The birthplace of coffee, Ethiopia produces some of the world’s highest quality and most unique coffees. Yergacheffe and Harrar are among their most noted coffees. Coffee is a main part of the countries culture, being enjoyed regularly with much ceremony and pride.

Rich, fruity tones, hints of wine, lemon, cinnamon and blueberry.

Lemongrass dishes, like Thai curry soup with lemongrass. Ethiopians drink it with spicy lentil dishes and bread.

The numerous microclimates in Guatemala make for a wide variety of coffees. The Antigua region produce coffees rich and smoky due to the abundance of volcanic ash, whilel the rich, naturally shaded jungles produce smooth, fruity varieties of coffee.

Rich, chocolatey, smoky, fruity

Sliced Apples Dipped in Caramel Sauce, Chocolate Cake, Cheesecake.

A relative new comer to the coffee industry, Kenya has only been producing coffee since the early 1900’s. However, they have been able to produce some of the most loved coffees in the world. Kenya coffee is well known for it’s complex, deep berry notes.

Intense, floral, winey, berry

Fresh fruit or currant scones, berry tarts

Most of Mexico’s coffee comes from small farmers primarily in the southern part of the country. They are the largest producer of organic coffee in the world, plus they were the first country to promote organic, fair trade coffee. Their coffees are known to be mild and medium bodied.

Delicate, dry, sweet, hazelnut, coffee blossom

A nice brunch coffee. Goes well with breads, quiches and other lighter fare.   Can be a good, light afternoon coffee break.

Coffee has been grown in Sumatra since the early 1700’s when it was brought there by the Dutch. Their coffees is known as some of the most unique in the world.

Sautéed mushrooms, roast beef, tomato sauce, lamb, oatmeal.