1

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
2

Coffee Processing

Washed
Semi Washed
Dry Process
Honey Process

Coffee is prepared by removing the pulp and skin (mucilage) from the beans while the coffee berry is still moist from harvest. The coffee is soaked in large pools of water or processing tanks and the various layers are stripped off of the bean. This is also known as Wet-Processed.

Coffee is processed so the skin of the cherry is removed from the bean but some pulp is allowed to remain. The coffee then dries and is re-wet and the pulp removed after the desired amount of time.

This processing method has the cherry and pulp left on the bean while it is allowed to dry, the pulp and skin are removed after the desired amount of time. This is also known as Natural Process and depending on the length of time the fruit stays on the bean some really amazing fruity and floral flavors will show up in the cup.

White
Yellow
Red
Black

Dry Time: Less than one week
Technique: Washed, dried in full sun.
Flavor Profile: Delicate, sweet, soft mouthfeel.
Mucilage: Less than 25%

Dry time: 8 days
Technique: exposed to full-sunlight while drying.
Flavor profile: apricot-like, light and floral.
Mucilage: 50%

Dry time: 12 days
Technique: Typically processed with moderate to full cloud coverage.
Flavor Profile: sweet, syrupy body
Mucilage: 75%

Dry time: 15 days
Technique: covered by a black plastic tarp while turned on raised African-style beds.
Flavor profile: full-bodied, sweet, juicy mouthfeel.
Mucilage: 100%

Coffee is prepared by removing the pulp and skin (mucilage) from the beans while the coffee berry is still moist from harvest. The coffee is soaked in large pools of water or processing tanks and the various layers are stripped off of the bean. This is also known as Wet-Processed.

Coffee is processed so the skin of the cherry is removed from the bean but some pulp is allowed to remain. The coffee then dries and is re-wet and the pulp removed after the desired amount of time.

This processing method has the cherry and pulp left on the bean while it is allowed to dry, the pulp and skin are removed after the desired amount of time. This is also known as Natural Process and depending on the length of time the fruit stays on the bean some really amazing fruity and floral flavors will show up in the cup.

White
Yellow
Red
Black

Dry Time: Less than one week
Technique: Washed, dried in full sun.
Flavor Profile: Delicate, sweet, soft mouthfeel.
Mucilage: Less than 25%

Dry time: 8 days
Technique: exposed to full-sunlight while drying.
Flavor profile: apricot-like, light and floral.
Mucilage: 50%

Dry time: 12 days
Technique: Typically processed with moderate to full cloud coverage.
Flavor Profile: sweet, syrupy body
Mucilage: 75%

Dry time: 15 days
Technique: covered by a black plastic tarp while turned on raised African-style beds.
Flavor profile: full-bodied, sweet, juicy mouthfeel.
Mucilage: 100%

3

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.

4
Brewing Equipment Guide
Kettle

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.

Grinder

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.

Pourover

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.

French Press

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.

5

What's in a Drink?

Americano
Cappucino
Café au Lait
Espresso con Panna
Cortado
Mocha
Cafe Latte
Macchiato
Affogato
Americano

Americano is an espresso version of classic drip coffee. Simple and delicious. Americano is made by pulling a double shot and mixing it with 6oz of hot water, give or take, to suit your taste. Best enjoyed in a nice big cup.

8oz
Cappucino

One of the most popular/known drinks in the USA. It is a tasty combo of espresso and frothed milk. The hallmark of cappuccino is its lovely, airy microfoam on top. Proper espresso to milk ratio for a cappuccino is 1:2.

6.5oz
Café au Lait

½ French press coffee and ½ steamed milk

10oz
Espresso con Panna

2oz of espresso topped with whipped cream.

3oz
Cortado

2 shots of espresso and 2 shots of steamed (not textured, dense) milk.

4.5oz
Mocha

1 shot of espresso, chocolate syrup or powder, 1 cup of steamed milk, topped off with whipped cream and chocolate drizzle or shavings

5oz
Cafe Latte

Enjoy your coffee with milk? Then latte is for you. Made with a double espresso shot and a healthy amount of steamed milk. It resembles the espresso taste, but it has a nice creamy structure and softness. Coffee to milk ratio for a latte is: 1/3 of espresso and 2/3 of steamed milk.

12oz
Macchiato

Espresso and just a little bit of steamed milk. The milk looks like a stain, and is the reason for the name. — Macchiato mean stain or spot in Italian. For those that love a strong cup.

4oz
Affogato

Affogato is espresso and ice cream, a wonderful treat. One scoop of vanilla ice cream and espresso coffee (single or double shot).

6oz
6

Coffee Tasting Tips

Smell, Taste, Feel

Acidity

Typically best identified through aftertaste. High acidic coffees tend to be lively and bright.

  • High acidity = Sharp and crisp, yet pleasant.
  • Low = Muted aftertaste.
Rich vs. Complex

Different roast and brew methods play a huge part in which flavors are accentuated.

  • Rich = Full bodies
  • Complex = multi-flavored
Caffeine

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.

Coffee Enemies
  • Oxygen
  • Moisture
  • Light
  • Heat