Welcome, Leaderboard Lite players! We're stoked to have you on board, we want you to HAVE FUN and drink good coffee.
We know this game can seem daunting, and that there are a lot of educational resources, but we wanted to remind you that that this is meant to be fun and educational, so don’t put too much pressure on yourself to perform! The Leaderboard hi-score, although sweet, isn’t the point—the point is to learn and improve your sensory skills.
Here's a brief guide on the origins and varietals featured in the current season of Leaderboard, and each origin has some information on what their coffees generally taste like. If a varietal has a unique aspect to look for (whether visually or by taste), we'll have listed it to make it easier for ya!
>>>
S20 LITE: ORIGINS
COLOMBIA is a large South American country and is one of the largest exporters of coffee. We see many grades of Colombian coffee around the world, ranging from the low end of commercial coffee all the way to award winning, competition grade specialty coffee.
- PROCESSES: Colombia typically produces washed coffees historically, however we have been seeing more naturals and honeys from here, and spectacular experimental/innovative processing coming from various regions and producers.
- FLAVOUR PROFILE: Identifying Colombian coffees may be one of the most difficult due to the many regions and profiles that exist as a result of the diverse terroir. We know it’s a tough one, so don’t be so hard on yourself if you can’t identify it! Colombian coffees typically have a balanced acidity and sweetness, and oftentimes tastes fruit-forward and juicy, with lots of milk chocolate in the aftertaste.
KENYA joined the coffee exporting industry relatively late in the 1960s. Many farmers and producers, similar to Ethiopia, own small lots and sell cherry to a cooperative, where it is then further processed. Kenya has its own sales channels, mostly selling either in an auction, or direct to a buyer. You will see that some coffee varietals coming out of Kenya have the letters “SL” in front of them, an abbreviation for “Scott Laboratories”. Some other common varietals now grown and found in Kenya include Ruiru 11, Batian, and K7.
- PROCESSES: Most Kenyan coffees are washed (or double washed) historically. More recently, we have been seeing some natural and honey processed coffees from here.
- FLAVOUR PROFILE: Although the profile of Kenyan coffees has changed in more recent years, most Kenyan coffees have a distinct black tea, and sometimes grape or black currant note. When roasted lighter, generally you may find a specific tart, tomato-like flavour in the cup profile as well.
TANZANIA is located in East Africa, and uses a similar size-based coffee grading system to Kenya (AA, B, PB, etc.). Although their crops can sometimes be inconsistent, Tanzania may be most known for having a high peaberry production.
- PROCESSES: Most coffees go through a washed process, and most typical varietals grown here include Arusha, Bourbon, Blue Mountain, and Kent. In recent years, we have also seen some new varietals grow well in Tanzania.
- FLAVOUR PROFILE: Tanzanian coffees often taste like black tea and darker fruit, have a medium body, and we only seldomly taste intense florals (like Ethiopian coffees) from here.
UGANDA has largely been an exporter of Robusta coffee, though Arabica coffee has finally begun to take hold in the region and even thrive in recent years. As modern agricultural techniques were able to better protect the delicate plant from harsher environments and stave off diseases, its production has improved, so too has its reputation, quality and appeal.
- PROCESSES: Most coffees from Uganda were traditionally naturally processed, though we see a relatively even split of washed and natural processed arabica lots today. We've also seen more honey-processed coffees from Uganda in recent years.
- FLAVOUR PROFILE: Ugandan coffees don't have a very specific profile, but often shows citrus acidity and has a medium body. We seldomly taste intense florals (like Ethiopian coffees) from here. Occasionally, you can taste a little earthiness and a slightly bitter finish at the end of your cup, due to many varietals having hybrid robusta genetics.
>>>
S20 LITE: VARIETALS
BATIAN is a varietal that was originally released in Kenya in 2010, and is a F5 generation selection from Ruiri 11 (see below). The varieties involved in the original hybridization include: SL-28, SL-34, Sudan Rume, N39, K7, SL4 and Timor Hybrid.
> https://varieties.worldcoffeeresearch.org/varieties/batian
GESHA/GEISHA originates from Ethiopia, but is now grown in many countries due to the unique flavour profile and market value. Gesha varietal coffees typically have a lot of floral and tea-like notes to the coffee, and can often exhibit a longer bean shape. https://varieties.worldcoffeeresearch.org/varieties/geisha
PINK BOURBON was originally thought to be a variation on the Bourbon varietal, a hybrid between Yellow and Red Bourbon. However, many suggest that it mostly likely comes from an Ethiopian landrace variety. Pink Bourbon has only recently gained its own label, and is sometimes known as Bourbon/Borbon Rosado, and even Orange Bourbon. This specific varietal (or sub-varietal) is most commonly seen in Colombia (known as Pink Bourbon or Bourbon Rosado), El Salvador (known as Orange Bourbon), Guatemala, Ecuador, and occasionally found in Brazil. Pink Bourbon sometimes has hints of floral notes, and usually has a distinctly bright acidity.
RUIRU 11 is mostly grown in Kenya. Ruiru 11 is a compact, high yielding variety developed in Kenya to allow for more intensive coffee production with fewer losses from diseases and pests.
> https://varieties.worldcoffeeresearch.org/varieties/ruiru-11
SL-28 originated from Kenya’s Scott Laboratories, a research program that conducts coffee varietal research. SL-28 is a Bourbon-related varietal, and provides a great price for farmers & producers due to the market demand. This is grown most commonly in Kenya, but have recently been grown in Colombia, Costa Rica, Ecuador, and El Salvador. This varietal can oftentimes taste of blackcurrant, tomato/red fruit, and/or black tea.
> https://varieties.worldcoffeeresearch.org/varieties/sl28
SL-34 also originated from Kenya’s Scott Laboratories, a research program that conducts coffee varietal research. SL-34 is a Bourbon-related varietal, and provides a great price for farmers & producers due to the market demand. This is grown most commonly in Kenya, and this varietal can oftentimes taste of blackcurrant, tomato/red fruit, and/or black tea.
> https://varieties.worldcoffeeresearch.org/varieties/sl34
>>>
S20 LITE: SECTION B GUIDE
This season, we asked you to PICK A COFFEE GROWN ABOVE 1950 MASL.
Coffees grow at different elevations, and oftentimes it shows through aspects such as bean density, acidity, and origin. For example, Brazilian coffees almost always grow at a lower altitude than Colombian or Ethiopian coffees.
For this question, usually coffee grown at a higher altitude exhibit: higher density, slightly smaller beans (providing other variables are constant), and sometimes slightly higher acidity. In contrast, lower altitude coffees are lower density and more hollow, have larger seeds (generally, and providing other variables are constant as well), and usually more muted or lower acidity. Generally, floral qualities show best at higher elevation coffees.
Good luck!