The Passion of the Bean

Coffee 101 • Start Here

Learn About Coffee: Origins, Processing & Tasting

From high-altitude farms to your cup, discover how origin, variety, and processing shape aroma, sweetness, acidity, and body—then learn how to taste like a pro.

Growing Regions & Characteristics

East Africa (Ethiopia, Kenya, Tanzania)

High elevations, diverse heirloom varieties.

  • Flavors: floral, citrus, stone fruit, berry (often tea-like in body)
  • Acidity: vivid, sparkling
  • Try: Ethiopia (natural for blueberry/jasmine), Kenya (washed for blackcurrant/citrus)
FloralCitrusBerry

Americas (Colombia, Brazil, Guatemala)

Balanced profiles; processing variety.

  • Flavors: cocoa, caramel, nut, red fruits
  • Acidity: medium, approachable
  • Try: Colombia (washed, caramel/stone fruit), Brazil (natural, chocolate/nut)
ChocolateCaramelNutty

Asia–Pacific (Indonesia, PNG)

Lower acidity; earthy, spicy tones.

  • Flavors: spice, cedar, dark chocolate, herbal
  • Acidity: low to medium
  • Try: Sumatra (wet-hulled, syrupy body; cocoa/earth)
SpiceHerbalDark Chocolate

Varieties & Terroir

Varieties (e.g., Bourbon, Typica, SL28, Geisha) influence sweetness, acidity, and aromatics. Terroir—altitude, soil, climate—drives density and flavor intensity. Higher altitude = denser beans with brighter acidity and layered aromas.

Bourbon – sweet/caramel SL28 – blackcurrant/citrus Geisha – jasmine/bergamot

Processing Methods (Fruit → Bean)

Washed (Wet)

Fruit removed before drying; clean, bright acidity; clarity of origin shines.

Crisp • Clear

Natural (Dry)

Cherries dried whole; fruity, jammy, lower perceived acidity; heavier body.

Fruity • Lush

Honey / Pulped Natural

Some mucilage left on seed while drying; balanced sweetness, round body.

Sweet • Round

Experimental (Anaerobic, Carbonic, etc.)

Controlled fermentation for bold aromatics (tropical, spiced, wine-like).

Expressive • Complex

Processing choices affect sweetness, body, and aromatics as much as origin does.

Roast Levels & What They Do

  • Light: highlights origin; higher acidity; tea-like body; bright fruits/flowers.
  • Medium: balance of sweetness, body, and acidity; caramel/chocolate notes emerge.
  • Dark: lower acidity; bigger body; roast-forward flavors (bitter-sweet cocoa, smoke).
Tip
Brew method matters. Light roasts often shine in pour-over; medium works great across methods; dark excels in espresso and French press.

How to Taste Coffee

Five Things to Note

  1. Aroma: inhale dry grounds & wet crust—what do you smell?
  2. Acidity: bright like citrus or gentle like apple?
  3. Sweetness: honey, caramel, ripe fruit?
  4. Body: thin/tea-like, silky, or syrupy?
  5. Finish: short/clean or long/lingering?

Quick Flavor Guide

Common tasting families you’ll encounter:

CitrusBerryStone Fruit FloralChocolateCaramel NuttySpiceHerbal

Brewing Variables (Your Flavor Controls)

  • Grind Size: finer = more extraction; coarser = less. Adjust to taste.
  • Ratio: a good start is 1:16 (e.g., 25g coffee : 400g water).
  • Water: target ~ 60–80 ppm hardness, ~ 7 pH. Bad water = bad cup.
  • Temperature: 195–205°F (90–96°C) for most methods; cooler for delicate, hotter for dense/light roasts.
  • Time: longer contact = more extraction; mind bloom/flow pace in pour-overs.

Frequently Asked Questions

What’s the difference between Arabica and Robusta?

Arabica tends to offer higher sweetness, acidity, and aromatic complexity, with lower caffeine. Robusta is hardier, higher in caffeine, and can taste earthier/bitter—useful in some espresso blends for crema and punch.

How should I store my coffee?

Keep beans in a cool, dark place in a sealed bag or airtight container. Avoid fridge/freezer cycling; buy what you’ll use within 2–4 weeks.

Whole bean or ground?

Whole bean preserves aromatics longer. Grind right before brewing for best flavor.

Washed vs. Natural—what should I choose?

Washed for clarity and citrus/flower brightness; Natural for fruit-forward, jammy cups with heavier body.

Ready to taste the difference?

Explore single origins and blends curated for clarity, sweetness, and balance.

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