Washed
The fruit is pulped away and the sticky layer is fermented off and rinsed before drying. Expect a clean, crisp cup with clear acidity, where the character of the variety and the farm comes through most plainly.
Chapter 02
What is actually in the bag
A coffee bean is the roasted seed of a fruit. Where it grew, how the fruit was removed and how far it was roasted decide most of what you will taste.
Two species
Arabica makes up the majority of the world’s coffee and nearly all of what is sold as specialty. It grows at altitude, yields less, and tends towards sweetness, acidity and aromatic complexity.
Robusta (Coffea canephora) grows lower and hardier, carries roughly twice the caffeine, and tastes heavier, earthier and more bitter. It appears in many traditional espresso blends because it adds body and a thick crema. Good robusta exists; it is simply rarer on shop shelves.
Altitude and origin
Cooler nights at higher elevations slow the ripening of the fruit, which generally produces denser beans with more acidity and sweetness. That is why labels so often state metres above sea level.
Broad regional tendencies are real but loose: East African coffees are often floral and citrusy, Central American ones balanced and nutty, Brazilian ones chocolatey and low in acidity, Indonesian ones earthy and heavy. Treat these as hints, never as promises.
Processing: how the fruit comes off
After picking, the seed has to be separated from the cherry and dried. The route taken leaves a clear fingerprint on flavour.
Natural
Whole cherries are dried in the sun with the seed inside. The result is heavier, sweeter and distinctly fruity — often berry-like or winey. Loved by some and found overpowering by others.
Honey
The skin is removed but some of the sticky fruit layer is left on during drying. It sits between the other two: rounder and sweeter than washed, cleaner than natural. No honey is involved.
Roast level
Roasting turns a dense green seed into something brittle, aromatic and soluble. The further it goes, the more the flavour of the roast replaces the flavour of the origin.
| Roast | Looks like | Tastes like | Brew with |
|---|---|---|---|
| Light | Cinnamon brown, dry surface | Bright acidity, fruit, florals, tea-like body | Pour-over, AeroPress; hotter water, finer grind |
| Medium | Milk-chocolate brown, dry surface | Balanced sweetness, caramel, nuts, gentle acidity | Almost anything; the safest place to start |
| Medium-dark | Dark brown, slight sheen | Dark chocolate, roasted nuts, low acidity | Espresso, moka pot, French press |
| Dark | Near black, oily surface | Smoky, bittersweet, heavy body | Milk drinks, cold brew; cooler water |
A common myth: dark roast does not contain meaningfully more caffeine. Caffeine is stable at roasting temperatures. Measured by weight, the difference between light and dark is negligible.
Reading a label
- Roast date. The most useful line on the bag. If there is only a “best before” date, assume the coffee is already old.
- Origin and producer. A named farm, cooperative or washing station suggests traceability. “100% arabica” on its own says very little.
- Process and variety. Useful for predicting flavour once you learn what you like.
- Tasting notes. Descriptions, not ingredients. “Blueberry” means a resemblance the roaster noticed, nothing was added.
Freshness and storage
Coffee needs a few days to release gas after roasting. Most beans taste best from about one to four weeks after the roast date; espresso often benefits from waiting a little longer.
- Buy whole beans in amounts you will finish in two to three weeks.
- Keep them in an opaque, airtight container at room temperature, away from the stove.
- Skip the fridge: it is humid and full of other smells.
- For longer storage, freeze sealed single-dose portions and grind them straight from frozen.
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