Coffee is a fruit. And like all fruits, it carries in its taste the characteristics of the soil, the climate, and the hands that cultivated it. Three emblematic origins — Ethiopia, Colombia, and Brazil — wonderfully illustrate how terroir can shape a cup. Each has its personality, its aromatic profile, its story.

Ethiopia — The cradle of coffee

Aromatic profile: Floral, fruity, bergamot

The Yirgacheffe region produces coffees with intense floral notes, bergamot, and red fruits. Ethiopia is the birthplace of arabica. Each bean tells several millennia of history. These coffees, often processed by the wet method, reveal a rare aromatic complexity — lightness on the palate, bright acidity, and that floral characteristic that immediately distinguishes them in the cup.

Colombia — The perfect balance

Aromatic profile: Caramel, hazelnut, citrus

The high altitudes of the Colombian Andes give rise to round and balanced coffees. Notes of caramel, light citrus acidity, smooth finish. The coffee that appeals to the widest audience. Colombia produces year-round thanks to its two rainy seasons, ensuring constant freshness of the harvests. It is the versatile origin par excellence: accessible for beginners, rich in nuances for connoisseurs.

Brazil — The power of terroir

Aromatic profile: Chocolate, hazelnut, full body

Brazil is the world's largest producer. Its coffees are known for their full body, milk chocolate, and hazelnut notes. The perfect base for a powerful and creamy espresso. The Cerrado and Minas Gerais plateaus offer a unique terroir where coffee develops this rich texture and caramelized sweetness that make it essential in espresso blends.

These three origins at Carrera Café

Ethiopia, Colombia, Brazil — roasted in Quebec with respect for the bean. Each origin expresses its best in your cup. Depending on your brewing method and preferences, we can guide you to the origin that suits you.

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