Coffee Region Guide
The Americas
The Americas
- Mild and Balanced
- Medium to full bodied
- Bright acidity with clean mouthfeel
- Powerful and lively
- Vibrant complexity
- Light , sweet and buoyant
- Layers of spice and chocolaty sweetness
- Well balanced
- Rich acidity
- Medium-full bodied
- Rounded mouthfeel
- Fruity undertones
- Notes of vanilla, caramel, orange citrus
- Brisk acidity
- Medium bodied
- Sweet, well rounded cup
- Background spice and gentle mouthfeel
- Clean
- Balanced
- Sweet
- Clean mouthfeel
- Bright and rich acidity
- Medium bodied
- Emphatic flavors
- Citrusy finishes
- Nutty/chocolaty
- Sweet aromas
- Rich acidity
- Floral aromas
- Fruity undertones
- Spicy nuance
- Medium to full bodied
- Brisk flavors
- Medium to full bodied
- Gentle, bright acidity
- Great for blending and darker roasts
- Chocolatey, smokiness and earth tones
- Red fruits
- Subtle sweetness
- Medium bodied
- Delicate acidity
- Floral aromas
- Fruity undertones
- Gentle Acidity
- Delicate flavors
- Medium Bodied
- Spice notes and sweet floral aromas
- Sweet and agreeable cup
- Bright, fruity flavor
- Slightly syrupy body
- Floral aromas
- Rich, but not overpowering
- Overview
- Colombia
- Peru
- Bolivia
- Costa Rica
- Guatemala
- Mexico
- Panama
- El Salvador
- Hawaii
Africa
Africa
- Bright, pleasant acidity, fruity
- Distinctive
- Floral Aromas
- Berry - toned, wild
- Clean Mouthfeel
- Dry fruit and wine notes
- Citrusy finishes
- Aromatic, powerful
- Nuanced
- Wild
- Wine like
- Fruity
- Light to Medium Body
- Lemony finish
- Soft Acidity
- Rich
- Fruit & berry-toned
- Energizing
- Medium bodied
- Deep complexity
- Soft, low-toned acidity
- Well rounded taste
- Clean, juicy body
- Good mouthfeel
- Citrus undertones
- Bright & complex
- Wine-fruit tones
- Wild
- Dark chocolate
- Overview
- Ethiopia
- Kenya
- Tanzania
- Yemen
Asia/Pacific
Asia/Pacific
- Rich, heavy, lingering body
- Fortified wine
- Molasses
- Sweet tobacco
- Chocolaty
- Complex
- Bold
- Terroir
- Dark chocolate
- Spice, wood, tobacco
- Clean
- Dark chocolate
- Cherry
- Clean finish
- Medium acidity
- Citrus
- Cocoa
- Smooth
- Honey
- Rich body
- Smooth finish
- Strong
- Smoky taste
- Deep chocolate
- Chocolate
- Vanilla
- Sweet
- Smooth acidity
- Full, heavy bodied
- Overview
- Indonesia
- Papua New Guinea
- Thailand
- Vietnam
- Laos
Coffee Processing
Roast Level Guide
Light
Most acidic, displays the truest natural flavors of the coffee, higher caffeine content, natural sweetness and fruity notes most present at this roast level. You taste the origin and processing method most at this level. This is where first crack begins and before the coffee develops too much, we cut the heat and allow the coffee to finish its roast with its own energy to achieve this roast level.
Medium
Most common roast level, natural sugars are more caramelized, more body than lighter roasts, coffee is still sweet as it continues into first crack. This is also the widest ranging roast level. Coffee can vary in color from light brown to a dark golden brown. The coffee is pulled from the roaster before it reaches second crack.
Dark
On the cusp of second crack is where this roast level ends. Coffee is still sweet at this level, but background smokiness and heavier body are present here without the bitterness of a truly dark roast. This is a great spot for an espresso as well as a full-bodied cup of coffee that still has some of the origin present in its flavor. These beans come out at a dark brown and have slight small droplets of oil on the surface once they have rested after the roast.
Water is the main ingredient in any cup of coffee and a vital part of the brewing process. Brewing with an electric kettle with a variable temperature control is essential. Bonus points for features like temperature hold and a brew timer. Opt for a gooseneck spout for better precision.
Fresh grinding at home makes all the difference in the world. You will smell the difference immediately and see the oils bloom as soon as hot water hits your beans. A reliable conical burr grinder is a worthy investment that will accommodate all brew methods with great consistency.
Pour over is a simple manually process with a great amount of control. We recommend 11g of coffee for every 6oz of water and prefer to avoid paper filters because they rob coffees of their flavor-rich oils, which provide body. You may prefer paper if you're very averse to bitterness.
We love French Press. Long and even contact between the water and beans make it superb when it comes to delivering a full-bodied coffee that has retained its flavorful, antioxidant-rich oils. We recommend ESPRO presses for their beauty, reliability and easy clean-up.
What's in a Drink?
Coffee Tasting Tips
Smell, Taste, Feel
Typically best identified through aftertaste. High acidic coffees tend to be lively and bright.
- High acidity = Sharp and crisp, yet pleasant.
- Low = Muted aftertaste.
Different roast and brew methods play a huge part in which flavors are accentuated.
- Rich = Full bodies
- Complex = multi-flavored
Most people identify strong coffee as dark roast. However, the lighter the roast the more caffeine is a general rule. The simple answer for this is that caffeine is ‘roasted’ out. The longer(greater) the roast the less caffeine.
- Oxygen
- Moisture
- Light
- Heat
