Coffee Beans: Origins, Varieties, and Flavor Profiles

Understanding Coffee Beans

Coffee flavor begins at origin—the combination of varietal, terroir, processing, and roasting creates the final cup. This guide explores coffee-growing regions, flavor characteristics, and how to choose beans for your taste.

Coffee Species

Arabica (Coffee arabica)

Market Share: 60-70% of world production

Characteristics:

• Complex, nuanced flavors
• Higher acidity, bright notes
• Wider range of flavor profiles
• Sweeter, more delicate
• Grown at higher altitudes (3,000-6,500 ft)
• More expensive

Flavor Range:

• Fruity, floral, winey
• Chocolatey, nutty
• Sweet, balanced acidity

Common Varieties:

• Typica (original, delicate, complex)
• Bourbon (sweet, balanced, full body)
• Caturra (bright acidity, medium body)
• Geisha/Gesha (floral, tea-like, exotic fruits)
• SL28/SL34 (fruity, winey, vibrant)

Robusta (Coffea canephora)

Market Share: 30-40% of world production

Characteristics:

• Strong, bold, bitter
• Low acidity
• Higher caffeine (2x Arabica)
• Full body, earthy
• Grown at lower altitudes (0-2,000 ft)
• Cheaper, hardy plant
• Disease resistant

Flavor Profile:

• Earthy, woody, grainy
• Burnt rubber, peanutty
• Bitter, astringent

Best Uses:

• Espresso blends (adds crema and body)
• Italian-style coffee
• Instant coffee
• Commercial blends

Coffee-Growing Regions

The Coffee Belt

Coffee grows in the “Bean Belt”—tropical and subtropical regions between Tropics of Cancer and Capricorn.

Key Requirements:

• Altitude: 2,000-6,500 ft for Arabica
• Temperature: 60-70°F average
• Rainfall: 60-80 inches/year
• Rich, volcanic soil
• Shade (often under canopy)

African Coffees

Ethiopia (Birthplace of Coffee)

Regions: Yirgacheffe, Sidamo, Harrar

Flavor Profile:

• Bright, wine-like acidity
• Blueberry, strawberry, floral notes
• Tea-like body (light-medium)
• Bergamot, jasmine aromas

Processing: Washed (clean, bright) or Natural (fruity, funky)

Best For: Light to medium roasts, pour over, showcasing origin

Ethiopia Yirgacheffe (Example):

• Lemon, floral, bergamot
• Light body, vibrant acidity
• Clean, complex
• Often naturally processed

Kenya

Regions: Nyeri, Kirinyaga, Kiambu

Flavor Profile:

• Intense acidity (tomato, black currant)
• Winey, juicy
• Grapefruit, blackcurrant, savory
• Full body despite bright acidity

Processing: Washed (double fermentation method)

Varietals: SL28, SL34 (known for vibrant flavors)

Best For: Light-medium roasts, pour over, cold brew

Rwanda & Burundi

Similar to Kenya:

• Bright acidity
• Fruity, floral
• Often red berries, orange
• Clean, sweet

Growing Recognition: Improving quality, excellent value

Central & South American Coffees

Colombia

Regions: Huila, Nariño, Antioquia, Tolima

Flavor Profile:

• Balanced, approachable
• Caramel, nuts, chocolate
• Mild acidity, medium body
• Clean, consistent

Processing: Mostly washed

Best For: All-purpose coffee, medium roasts, reliable quality

Brazil

World’s Largest Producer: 40% of global coffee

Regions: Minas Gerais, São Paulo, Bahia

Flavor Profile:

• Low acidity
• Chocolatey, nutty
• Heavy body, creamy
• Cocoa, peanut, caramel

Processing: Natural (pulped natural common)

Best For: Espresso blends, medium-dark roasts, milk drinks

Costa Rica

Regions: Tarrazú, West Valley, Central Valley

Flavor Profile:

• Bright, clean acidity
• Honey, citrus, apple
• Medium body
• Well-balanced

Processing: Washed, honey processed

Quality Focus: High standards, good infrastructure

Best For: Light-medium roasts, pour over

Guatemala

Regions: Antigua, Huehuetenango, Atitlán

Flavor Profile:

• Full body, rich
• Chocolate, spice, smoky
• Balanced acidity
• Complex, layered

Processing: Washed

Growing Conditions: Volcanic soil, high altitude

Best For: Medium roasts, French press

Panama

Famous For: Geisha variety (exotic, expensive)

Geisha Flavor:

• Floral (jasmine, hibiscus)
• Tropical fruits (mango, papaya)
• Tea-like body
• Delicate, complex

Price: $50-150+ per pound (rare lots auction for $1,000+/lb)

Asian & Pacific Coffees

Indonesia

Regions: Sumatra, Java, Sulawesi

Flavor Profile:

• Earthy, herbal
• Low acidity
• Full, syrupy body
• Tobacco, cedar, dark chocolate

Processing: Wet-hulled (Giling Basah) - unique to Indonesia

Sumatra Mandheling:

• Earthy, spicy
• Herbal, forest floor
• Full body, low acidity

Java:

• Cleaner than Sumatra
• Spicy, earthy
• Medium body

Best For: Dark roasts, French press, those who dislike acidity

Vietnam

World’s 2nd Largest Producer: Mostly Robusta

Flavor: Strong, bitter, earthy (Robusta characteristics)

Traditional Drink: Ca phe sua da (iced coffee with condensed milk)

Papua New Guinea

Flavor Profile:

• Fruity, complex
• Medium body, balanced acidity
• Similar to Central American or East African

Processing: Washed

Quality: Variable, but good estates produce excellent coffee

Hawaii (Kona)

Only U.S. Commercial Coffee Production

Flavor Profile:

• Smooth, mild
• Nutty, buttery
• Low acidity
• Medium body

Price: Expensive ($40-60/lb) due to labor costs

Authenticity: Look for “100% Kona” (many blends are only 10% Kona)

Flavor Profiles by Region

Processing Methods

How coffee is processed after harvest dramatically affects flavor.

Washed (Wet) Processing

Process:

1. Cherry skin removed (depulping)
2. Beans ferment in water 12-48 hours (removes mucilage)
3. Beans washed clean
4. Dried on patios or raised beds

Flavor Impact:

• Clean, bright, complex
• Highlights origin characteristics
• Higher acidity
• Clarity of flavor

Common In: Central America, East Africa, Colombia

Natural (Dry) Processing

Process:

1. Whole cherries dried in sun (intact fruit)
2. Takes 3-4 weeks
3. Fruit removed after drying

Flavor Impact:

• Fruity, wine-like, funky
• Heavier body
• Lower acidity
• Berry flavors, fermented notes

Common In: Ethiopia, Brazil, Yemen

Risk: Uneven drying can cause defects

Honey Processing (Pulped Natural)

Process:

1. Skin removed but mucilage (honey) left on bean
2. Dried with sticky layer intact
3. Variations: White, yellow, red, black honey (amount of mucilage left)

Flavor Impact:

• Between washed and natural
• Sweet, fruity
• Good body
• Balanced

Common In: Costa Rica, Brazil, Central America

Wet-Hulled (Giling Basah)

Process:

1. Unique to Indonesia
2. Parchment removed while beans still wet (12% moisture vs. 10-11%)
3. Dried after hulling

Flavor Impact:

• Earthy, herbal, spicy
• Full body, low acidity
• Distinctive Indonesian profile

Common In: Sumatra, Sulawesi

Roast Levels

Light Roast

Appearance: Light brown, no oil on surface Internal Temp: 356-401°F Flavor: Origin characteristics dominate, bright acidity, fruity/floral Body: Light to medium Caffeine: Slightly higher (less roasting = more caffeine preserved)

Best Beans: Ethiopian, Kenyan, specialty single-origins

Brewing: Pour over, V60, to highlight complexity

Medium Roast

Appearance: Medium brown, no oil Internal Temp: 410-428°F Flavor: Balanced, sweet, caramelized sugars, moderate acidity Body: Medium Caffeine: Standard

Best Beans: Colombian, Costa Rican, most single-origins

Brewing: Versatile - drip, pour over, French press

Medium-Dark Roast

Appearance: Dark brown, slight oil sheen Internal Temp: 437-446°F Flavor: Bittersweet, caramel, chocolate, lower acidity Body: Full Caffeine: Slightly lower

Best Beans: Brazilian, Guatemalan, blends

Brewing: French press, espresso

Dark Roast

Appearance: Very dark brown to black, oily surface Internal Temp: 464-482°F Flavor: Roast flavors dominate (smoky, charred, bitter), low acidity Body: Full, thin (oils burned off) Caffeine: Lowest

Best Beans: Indonesian, Brazilian, lower-grade beans (roast hides defects)

Brewing: Espresso, French press, moka pot

Choosing Coffee Beans

Based on Brewing Method

Pour Over:

• Light to medium roast
• Bright, complex origins (Ethiopia, Kenya, Costa Rica)
• Washed processing

French Press:

• Medium to medium-dark roast
• Full body origins (Brazil, Guatemala, Sumatra)
• Natural or honey processing

Espresso:

• Medium to dark roast
• Blend of origins for balance
• Brazilian base + Ethiopian brightness + Sumatra body (classic blend)

Cold Brew:

• Medium to dark roast
• Chocolate/nutty profiles (Brazil, Colombia)
• Natural processing

Based on Taste Preference

I Like Bright, Fruity Coffee:

• Ethiopian Yirgacheffe (natural)
• Kenyan AA
• Light roast
• Pour over brewing

I Like Smooth, Chocolatey Coffee:

• Colombian Supremo
• Brazilian Santos
• Medium roast
• Drip or French press

I Like Bold, Strong Coffee:

• Sumatra Mandheling
• French Roast blend
• Dark roast
• French press or espresso

I Like Balanced, Approachable Coffee:

• Costa Rican Tarrazú
• Guatemalan Antigua
• Medium roast
• Any brewing method

Single-Origin vs. Blend

Single-Origin

What It Is: Beans from one location (country, region, or even single farm)

Pros:

• Showcases unique terroir
• Distinct flavor profile
• Traceability
• Exciting and varied

Cons:

• Can be polarizing (very acidic or earthy)
• More expensive
• Seasonal availability

Best For: Exploring, light roasts, pour over

Blend

What It Is: Beans from multiple origins combined

Pros:

• Balanced, approachable
• Consistent year-round
• Often cheaper
• Each origin contributes specific characteristics

Cons:

• Less distinctive
• Can hide low-quality beans

Classic Espresso Blend:

• 60% Brazilian (body, chocolate, base)
• 30% Colombian/Central American (balance, sweetness)
• 10% Ethiopian/Kenyan (brightness, complexity)

Best For: Espresso, everyday drinking, milk drinks

Coffee Grading & Quality

Specialty Coffee Association (SCA) Scoring

100-Point Scale:

• 90-100: Outstanding, rare
• 85-89: Excellent, premium specialty
• 80-84: Very good, specialty grade
• <80: Below specialty, commodity coffee

Criteria:

• Aroma, flavor, aftertaste
• Acidity, body, balance
• Uniformity, clean cup, sweetness
• Defects (none for specialty)

Common Grading Terms

AA, AB, PB (Kenya):

• AA: Largest bean size, often highest quality
• AB: Medium bean size
• PB: Peaberry (single round bean, ~5% of crop, prized)

Supremo, Excelso (Colombia):

• Supremo: Screen size 17+ (largest)
• Excelso: Screen size 15-16

SHB, SHG (Central America):

• Strictly Hard Bean / Strictly High Grown
• Grown above 4,000 ft
• Denser beans, better quality

Grade 1 (Ethiopia):

• Highest quality, fewest defects
• Specialty grade

Note: Size ≠ quality always, but often correlates

Buying & Storing Coffee

Where to Buy

Best:

• Local specialty roaster (fresh, knowledgeable staff)
• Online specialty roasters (Blue Bottle, Counter Culture, Intelligentsia)
• Directly from farms (if available)

Avoid:

• Grocery store (usually stale, months old)
• Beans in clear containers (light damages coffee)
• Pre-ground (goes stale in days)

What to Look For

Roast Date:

• Must be listed
• Buy within 2 weeks of roast date
• Use within 4-6 weeks

Origin Information:

• Country minimum
• Region/farm better
• Varietal, altitude, processing (best)

Price:

• Specialty coffee: $12-20/lb typical
• Premium single-origin: $20-30/lb
• Rare lots (Geisha, competition): $50-200+/lb
• Cheap coffee (<$8/lb): Low quality or stale

How to Store

Golden Rules:

• Airtight container
• Cool, dark place
• Away from light, heat, moisture, air

Best Containers:

• Opaque, airtight canister (Airscape, Fellow Atmos)
• Original bag with valve (if resealable)
• Mason jar (if stored in dark cabinet)

Don’t:

• Freeze or refrigerate (causes condensation, off-flavors)
• Keep in clear container (light degrades)
• Store near stove or in sun

Shelf Life:

• Whole bean: 4-6 weeks peak, drinkable 2-3 months
• Ground: 1-2 weeks peak, stale after 1 month

Next Steps

• Learn Brewing Methods to best showcase your beans
• Explore Equipment Guide for proper grinders and brewers
• Browse our Coffee Database for specific bean recommendations
• Try our Taste Profile Quiz to find your perfect coffee

Understanding coffee beans transforms your daily cup from routine to ritual. Each origin tells a story—from Ethiopian highlands to Brazilian plantations, from cherry to cup. Taste, explore, and discover your favorites!