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C Story / Kat Melheim

LOCAL

TO GLOBAL

Emerging Flavor Possibilities

W hat grows together goes together. This

aphorism used by chefs, sommeliers, and
food people around the says that foods
cultivated in the same region often tastes
good together – whether as ingredients in a dish or a
meal matched with a specific wine. The same can be said
about coffee. Produce that comes from coffee growing
parts of the world often pairs well with coffee itself.
Chocolate, citrus fruits, even sugar – all these products,
though not necessarily native to the regions where they
are now cultivated, are primarily grown in areas around
the world where coffee is also farmed.
However, taste preferences vary throughout the
world, locally available produce is extremely dependent
upon the climate, and our tools for describing flavors
are limited. Taste is a subjective experience influenced
by a range of factors including geography, culture, and
personal preference. A flavor that one person finds
delicious might be unappealing or even unknown to
another. Most cafe menus cater to local consumers,
crafting beverages they know their customers will enjoy,
often with ingredients their patrons are already familiar
with. Flavors like vanilla and caramel are nearly ubiq-
uitous in coffee shops around the world. Nowadays
though, ingredients from coffee growing regions are
emerging and becoming more widespread. Additionally,
coffee shops are getting creative with local ingredients
to pair with their coffee.

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