Coffee Glossary

Light - Light roast coffee is roasted for a shorter time, preserving the bean’s original flavors and highlighting bright acidity, floral notes, and fruity characteristics. It typically has a lighter body and more pronounced origin flavors.

 

Medium - Medium roast coffee offers a balanced flavor profile with a mix of acidity, body, and sweetness. It brings out more caramelized notes while still showcasing some of the bean's natural character.

 

Dark - Dark roast coffee is roasted longer, resulting in bold, rich flavors with low acidity. Expect notes of chocolate, spice, and smokiness, often with a fuller body and a toasty finish.

Single Origin - Think of single-origin coffee like a spotlight on one farm (or cooperative) instead of a whole stage full of actors. You’re tasting the “terroir” of a specific place—its soil, weather, and farming style all wrapped up in your cup.

That means if you’re sipping an Ethiopian Sidamo single-origin, you might notice bright citrus or floral notes that wouldn’t show up in a big blend. It’s a favorite among roasters and coffee lovers because you know exactly where it came from, and every batch tells its own little story.

 

Blends - Think of blended coffee like a mixtape of your favorite songs—beans from different farms or regions all coming together to create a balanced, harmonious cup. Roasters pick and choose origins to highlight complementary flavors (a bit of fruity brightness here, a touch of chocolatey body there) so every sip feels just right. Blends are great for consistency, too, meaning you can count on that same delicious profile every time you brew.

Swiss Water Processing - Swiss Water Process is a chemical-free method of decaffeination that uses only water, temperature, and time to gently remove caffeine from coffee beans. This process preserves the bean’s flavor integrity, making it a popular choice for high-quality decaf coffee.

 

Dry (Natural) Processing - Dry or natural processing is one of the oldest methods of preparing coffee, where the whole coffee cherry is dried in the sun before the beans are removed. This process often results in fruity, wine-like flavors with a heavier body and vibrant complexity.

 

Wet (Washed) Processing - Wet or washed processing involves removing the fruit from the coffee bean before drying, using water to wash away the pulp and mucilage. This method produces a cleaner, brighter cup with more pronounced acidity and clarity of flavor.

South America - South America, especially countries like Brazil and Colombia, is known for producing well-balanced coffees with smooth body and approachable flavors. Brazilian coffees often have nutty, chocolatey notes with low acidity, while Colombian beans are prized for their bright acidity, caramel sweetness, and citrus or red fruit undertones. The region’s diverse elevations and climates create ideal growing conditions that consistently yield high-quality, crowd-pleasing coffees.

 

Central America - Central American countries like Guatemala, Costa Rica, and Honduras are known for producing vibrant, high-elevation coffees with lively acidity and complex flavor profiles. Beans from this region often feature notes of citrus, stone fruit, and chocolate, with a clean, balanced cup. The rich volcanic soil and varied microclimates contribute to the nuanced characteristics and high quality of Central American coffees.

 

Indonesia - Indonesia, including coffee-growing islands like Sumatra, Java, and Sulawesi, is known for producing bold, earthy coffees with low acidity and a heavy body. Unique processing methods, such as wet hulling, contribute to deep, rich flavors often featuring notes of spice, tobacco, and dark chocolate. The tropical climate and lush volcanic soil give Indonesian coffees their distinctive, full-bodied character.

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Africa - Africa, particularly countries like Ethiopia and Kenya, is celebrated for producing some of the most vibrant and distinctive coffees in the world. Beans from this region often exhibit bright acidity, floral aromas, and fruity notes, such as berry, citrus, or stone fruit. High elevations, diverse microclimates, and traditional processing methods contribute to the complexity and clarity that define African coffees.

Low Elevation (Below 2,500 ft)  - Coffee grown at lower elevations tends to mature more quickly, resulting in beans with milder flavors and lower acidity. These coffees often have a smoother, more rounded profile.

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Medium Elevation (2,500–4,500 ft) - At medium elevations, beans develop more slowly, balancing body and acidity. Coffees from this range often have richer, more complex flavors with a pleasant sweetness.

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High Elevation (Above 4,500 ft) - High-elevation coffee matures slowly in cooler temperatures, leading to denser beans with bright acidity, floral and fruity notes, and more vibrant flavor complexity. These are often considered premium-quality coffees.