Specialty Coffee: How Do I Choose?

Specialty coffee has opened the door for coffee enthusiasts to explore endless amounts of flavors from around the world. However, with more choices comes more confusion and even frustration as some may struggle to feel like they can keep up. Below is a few common specialty coffees and an explanation of what makes them unique.

Ethiopian Coffee (e.g., Yirgacheffe or Sidamo)

• Flavor Profile: Fruity, floral, bright acidity.

• Common Notes: Citrus, berries, jasmine, bergamot, and can have tea-like

qualities (especially if cold or flash brewed).

• Why it’s Special: Ethiopia is the birthplace of coffee, and its beans are often

characterized by complexity and vibrancy. Ethiopian coffees are usually

processed using the washed or natural method, leading to clean, bright flavors

or more fruity, wild flavors.

• Best for: Lovers of light to medium roast coffees with fruity and floral notes that don't mind more acidity.

Jamaican Blue Mountain

• Flavor Profile: Mild, smooth, well-balanced, low acidity.

• Common Notes: Nutty, mild chocolate, caramel, and sometimes floral notes.

• Why it's Special: Known for its smooth, mild flavor with very little bitterness. Grown at high altitudes in Jamaica’s Blue Mountains, this coffee is prized for its refined and mellow flavor, making it one of the more expensive coffees to buy.

• Best for: Those who enjoy smooth, mild, and elegant coffee with subtle

  sweetness and low acidity.

Geisha

• Flavor Profile: Complex, floral, fruity.

• Common Notes: Tropical fruit (like mango or peach), jasmine, bergamot, and

sometimes tea-like qualities.

• Why it’s Special: Geisha coffee, especially from Panama, is considered one of

the highest-quality varieties due to its exceptional complexity and distinctive

flavors. It’s often grown at high altitudes, which enhances its bright, fruity

characteristics.

• Best for: Coffee enthusiasts who enjoy unique, multi-layered flavors with floral

and fruity notes.

Costa Rican Tarrazú

• Flavor Profile: Clean, bright acidity, medium body.

• Common Notes: Citrus, red fruit (like strawberry or cherry), chocolate, and

sometimes nuttiness.

• Why it’s Special: Costa Rican coffee comes from high-altitude regions, providing beans with bright acidity and vibrant flavors. The washed processing method is

common, which results in a clean, crisp cup.

• Best for: Those who appreciate clean, bright flavors with a touch of fruitiness. Works well with light to medium roasts.

Colombian Coffee

• Flavor Profile: Balanced, medium body, bright acidity.

• Common Notes: Caramel, chocolate, citrus, red fruit, and sometimes nuttiness.

• Why it’s Special: Colombia’s diverse geography and favorable climate produce

high-quality beans with a balance between sweetness and acidity. It’s one

of the most well-known and beloved coffees around the world.

• Best for: Those who enjoy a balanced cup with mild flavors and moderate

acidity, flavorful but not too intense.

Sumatra (Indonesian) Coffee

• Flavor Profile: Earthy, rich, low acidity, full-bodied.

• Common Notes: Dark chocolate, spices, earthy tones, and sometimes tobacco

or wood.

• Why it’s Special: Sumatra is famous for its earthy, full-bodied

profile, thanks to its wet-hulling process. This method produces a rich, heavy

body with low acidity, and Sumatran coffees tend to have complex flavors that

are deeper and more intense than coffees from other regions.

• Best for: People who prefer dark, bold, earthy, and spicy flavors with a creamy

body. Excellent for darker roasts and traditional espresso.

Guatemalan Coffee

• Flavor Profile: Well-balanced, bright acidity, medium body.

• Common Notes: Chocolate, caramel, citrus, and sometimes nutty or fruity notes.

• Why it’s Special: Guatemala’s diverse microclimates and volcanic soil

contribute to its flavor complexity. The beans are often grown at high altitudes,

resulting in coffee with bright acidity and a smooth finish.

• Best for: People who enjoy balanced coffee with vibrant acidity and a smooth,

chocolatey flavor.

Hawaiian Kona Coffee

• Flavor Profile: Smooth, nutty, mellow, medium body.

• Common Notes: Nuts (macadamia), chocolate, honey, and sometimes tropical

fruit.

• Why it’s Special: Grown on the slopes of Hawaii’s volcanoes, Kona coffee is

prized for its smoothness and low acidity. It’s generally well-balanced with

mellow flavors and less acidity as most other specialty coffees.

• Best for: Coffee drinkers who like smooth, mellow coffee with a nutty, sweet

flavor. Goes well with a splash of cream.

Kenyan Coffee

• Flavor Profile: Bright acidity, bold, fruit-forward.

• Common Notes: Black currant, red berries, citrus, and sometimes a wine-like

quality.

• Why it’s Special: Kenyan coffee is grown at high altitudes in volcanic soil,

which contributes to its juicy, fruity character. The AA grading (indicating the

altitude) is one of the highest quality markers.

• Best for: Those who like a bright, fruity, and juicy cup with bold flavors and not afraid of acidity. Ideal for light to medium roasts.

Brazilian Coffee

• Flavor Profile: Nutty, chocolaty, mild acidity, medium body.

• Common Notes: Chocolate, nuts (hazelnut, almond), caramel, and sometimes a

hint of dried fruit.

• Why it’s Special: Brazil is the largest coffee producer in the world, and its

beans are often used in blends. Brazilian coffee is typically low in acidity with a

smooth, chocolatey flavor profile and is often processed using the natural

method, which gives it a slightly sweeter, rounder taste.

• Best for: Those who enjoy a smooth, medium-bodied coffee with subtle

sweetness and chocolatey undertones.

Key Factors that Influence Coffee Flavor

Altitude: Coffee grown at higher altitudes tends to have brighter acidity, more

complex flavors, and a cleaner taste.

Climate & Geography: The climate in coffee-growing regions influences the

flavor profile. For example, tropical climates with consistent rainfall (like in

Ethiopia or Panama) produce fruity and floral flavors, while drier regions (like

Brazil) tend to have nutty and chocolaty flavors.

Processing Methods: The method used to process coffee beans (washed,

natural, or honey) plays a big role in the flavor. Natural processing tends to

produce fruitier, sweeter coffees, while washed processing gives a cleaner,

brighter cup.

Roast: The level at which a coffee is roasted can drastically change it's flavor. A coffee may significantly change flavor if roasted for just 10 seconds less or more or if roasted at 4 degrees less or more.