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The countries and regions where the coffee grew. A region is a more local geographic description within an origin. Place names offer context but do not prove a particular flavor or identify a cultivar.

The coffee fruit is removed before the seeds dry. Remaining sticky fruit material is removed through fermentation and washing or mechanical methods. “Washed” describes preparation, not a higher cleanliness or quality grade.

Typical taste: Often bright and clearly defined, with noticeable acidity and a lighter body.

Results also depend on growing conditions, roasting, and brewing.

A darker roast with more developed roasting character. It does not automatically contain more caffeine.

Typical taste: Often more bitter and less acidic than lighter roasts.

Results also depend on growing conditions, roasting, and brewing.

The listing does not clearly identify a single origin or blend. We leave the classification open instead of inferring it from the coffee’s name or number of tasting notes.

This detail is not available in the roaster’s listing.

Named types or selections of coffee plants. Plant identity is separate from origin and processing. A broad species name does not identify a specific cultivar.

This detail is not available in the roaster’s listing.