The journey starts with picking a country of origin that suits your flavor preferences. For some, this may be enough, but there is more. After you find your favorite pick, you can further fine tune your selection by choosing a varietal and/or a preferred processing method and roast level. From there use our search filters to find what beans are available from local roasters.
With so many possibilities and types of coffee on the market, it is easy to get overwhelmed by choice. Understanding how different categories and processes affect the flavor will allow you to make a selection according to your taste preferences.
As you embark on the exploration voyage of different coffee beans, the first destination is the coffee origin. While each origin country offers a varied selection of beans, here are the general tasting notes.
Figured out your preferred origin? You are ready to level up and select your varietal. Different varietals highlight more nuanced tasting notes in your cup and with hundreds of varietals harvested in the world, you’ll be spoiled for choice.
With coffee blends, a combination of single origins has been selected to create balanced and unique characteristics. Particular blends can help create complex espressos and work well when mixed with steamed milk.
Single-origin coffees are sourced from a particular geographic location. Single origins highlight specific tasting notes of the region. They allow you to taste more delicate flavors and are best enjoyed black.
The very same coffee will produce a different cup of coffee depending on how it's roasted.
Retains the biggest amount of raw plant characteristics with origin flavors being most prominent. Light brown to tan color and no visible oils.
Why drink a light roast?
Keeps some of the raw plant characteristics and absorbs some roast characteristics. Medium brown color, little oil on the surface.
Why drink a medium roast?
Doesn’t retain much of the origin characteristics but has pronounced flavors from the roasting process. Dark brown color with visible oils on the surface of the bean.
Why drink a dark roast?