THE PLANT
Coffee comes from the Coffea plant, a flowering shrub that produces cherries. Inside each cherry are two seeds — that we call “beans.”
The two most common species are:
- Arabica (Coffea arabica): Delicate, Complex, Smooth
- Robusta (Coffea Canephora): Hardy, Bitter, More Caffeine
There are over 100 other known varieties (Liberica, Excelsa) and hybrids, each with unique characteristics. Keep an eye out for Geisha, Bourbon & Typica as we explore.
THE ORIGIN
The cherries grow best at high altitudes with consistent rainfall and rich soil, primarily in the Coffee Belt, around the equator between the Tropics of Cancer and Capricorn.
Each region has a distinct profile, and traditional processing style, that must be experienced first hand.
THE PROCESS
How the bean is processed after harvest affects flavor just as much as roast.
Washed (Wet)
- Fruit is stripped early.
Result: Clean, Bright, Consistent.
Natural (Dry)
- Cherries dry intact.
Result: Fruity, Wild, Wine-like.
Honey (Pulped Natural)
- Mucilage is left on.
Result: Sweet, Syrupy, Complex.
Processing is part art, part climate, part tradition—and it sets the tone before roasting begins.
THE ROAST
Roasting transforms green beans into the aromatic brown coffee we know.
Light Roast
- Bright, acidic, highlights origin characteristics.
Great for tasting the true terroir of the bean.
Medium Roast
- Balanced, chocolatey, nutty.
The "Goldilocks" of roast profiles.
Dark Roast
- Bold, smoky, low-acid.
Roast flavor dominates origin.
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Roast is not strength. A light roast can have more caffeine than a dark roast by volume
THE TASTE
Tasting coffee—called cupping—involves breaking down key sensory elements.
Aroma
- Smell before and during tasting.
Acidity
- Tanginess or brightness
Body
- Texture or weight in your mouth
Flavor
- Overall perception (fruit, chocolate)
Finish
- The lingering aftertaste.