How To Buy Coffee: The Right Way

Origin

• Where the coffee is grown, which determines the environmental variables the plant is grown within

• Different regions are generally known for certain profiles

  • Fruit, floral, acidic: Africa, Ethiopia

  • Chocolate, peanut: Brazilian

  • Fruity, chocolate: Costa Rica

  • Tart, floral, fruity: Kenya, Uganda

  • Earthy: Indonesia

  • Chocolate: Mexico, Nicaragua, Columbia

    
    

Variety

• The variety will determine the possible flavor profile as well as the origin.

  • Keep notes on as you explore different varieties and origins to find your favorite flavor profile

    
    

Process

• Washed: Fruit flesh is removed very soon after harvest. Cleanest process that provides more structure to the coffee. Typically provides a bright, clean, and acidic profile and batches remain consistent

  Natural: Traditional method. Ripe coffee cherries remain intact with seed and are sun dried. Typically provides a fruity, sweet, low acid profile with notes of strawberry or blueberry

• Honey: Hybrid between washed and natural processing. Typically provides a fruity sweetness with cleanliness of washed process

• Wet Hulled: Pulp is quickly removed and seeds are dried. Typically provides earthy, full-bodied flavor with notes of chocolate. Very blended flavors

• Alternative Methods: Various methods more recently created, often more scientific based processes

  
  

Roast Level

• Light: Fruity, floral, brighter, higher acidity

• Medium: Deeper sweetness, notes of brown sugar, lower acidity

• Dark: Smoky, dark chocolate, caramel, low acidity and some bitter

  
  

Roast Date

• This helps you to determine the best time to use the beans. The darker the roast the quicker the beans ripen for use. This is due to time needed to off gas CO2 from the roasting process. Below are the typical ideal times for the best flavors depending on roast level

  • Dark roast: 3-10 days from roast date

  • Medium: 10-21 days from roast date

  • Light: 3+ weeks from roast date

    
    

Harvest Date

• Most countries only harvest coffee once per year. It lasts typically 4-8 months in storage

  
  

Tasting Notes

• Some specialty coffees will list this on bag, but is not always typical

  
  

Filter vs. Espresso

• Some coffees may identify as one of these categories, but this is based more on brewing technique and does not carry much weight

Store Bought..... I know.....

• Sometimes you may be limited to store bought and/or pre-ground coffee, and while this is not ideal, there are some tips to increase your coffee flavor

  • If you can, buy whole bean and have them ground at the store, or consider buying even an inexpensive grinder for home,

    • Your coffee will remain much fresher if you grind when you need it or at least grind it at the store, as oppose to stale pre-ground coffee

  • Ignore buzz words that mean nothing, like "Mountain Grown" or "Bold". All coffee is mountain grown..... and bold is determined by how you brew and the brew ratio

  • If you buy pre-ground, do not store it in the fridge or freezer. This introduces humidity and moisture, among other things. It is best to store it in an air tight container at room temp

  • Buy darker roasts, they are more forgiving of flavor because they rely more on the smokiness of roasting