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Beanroam

An independent catalog of specialty coffee roasted around the Bay. Find a bag here; buy it from the roaster.

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Ritual Coffee Roasters75

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The roaster’s verified headquarters or principal business base. Its coffee may be roasted elsewhere.

San Rafael12

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Process

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Washed

Washed processing

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.

110

Unknown

Processing not specified

The available product information does not identify the processing method. It could use any method; missing information must not be interpreted as washed, natural, or a sign of poor quality.

84

Natural

Natural processing

Coffee cherries dry with the fruit surrounding the seed; the dried outer layers are removed afterward. Also called dry processing. Natural names the drying method and does not mean that other processes are artificial or inferior.

Typical taste: Often fruit-forward, with berry-like aromas, perceived sweetness, and a fuller body.

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

21

Mixed

Mixed processing

More than one processing method is represented. This can occur when a coffee combines differently processed components. It is not a single recipe and does not imply one shared flavor profile.

13

Honey

Honey processing

The cherry skin is removed, while some sticky fruit material remains on the seed during drying. The term refers to that mucilage, not to added honey. Yellow, red, and black honey labels describe variations used by producers.

8

Anaerobic

Anaerobic processing

Usually indicates fermentation in a sealed vessel that limits fresh oxygen. The term alone does not say whether the coffee was later washed or dried in fruit, and producers use different fermentation recipes.

3

Pulped Natural

Pulped natural processing

The fruit skin is removed before drying, with some fruit material retained around the seed. The term overlaps with honey processing; naming conventions vary between producers. We preserve the roaster’s chosen processing label.

2

Anaerobic Washed

Anaerobic washed processing

Combines a sealed-vessel fermentation stage with washed processing, removing fruit material before final drying. Fermentation details vary; the label cannot promise one particular aroma, acidity, sweetness, or body.

1

Roast

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Unknown128

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Variety

Filter by variety

Caturra

Caturra

A naturally occurring compact form of Bourbon first selected in Brazil. Its smaller trees allow closer planting than taller varieties. Caturra identifies a coffee plant; processing, growing conditions, and roasting still shape the taste of a particular lot.

38

Bourbon

Bourbon

An influential Arabica variety named after Réunion, formerly Bourbon Island. Its tall trees are ancestors of many modern cultivars. It can produce excellent coffee, but the plant name alone does not tell you which flavors this lot will have.

34

Castillo

Castillo

Castillo is a named cultivar developed for Colombian coffee production. Cenicafé includes it among improved, disease-resistant planting options. That breeding role is separate from cup flavor; it does not tell us how a particular lot was processed or roasted.

22

Typica

Typica

One of the major historic Arabica varieties, spread widely through coffee’s cultivation history. Its generally tall trees are ancestors of numerous selections. The name provides plant background, while the roaster’s tasting notes describe the actual coffee being offered.

20

Catuaí

Catuaí

A compact Brazilian Arabica cultivar bred by crossing Mundo Novo with Caturra. Both red-fruited and yellow-fruited selections exist. Catuaí and Catuai are spellings of the same name; the color of the fruit is not a roast level.

19

Colombia

Colombia cultivar

A cultivar developed by Cenicafé from Caturra and Timor Hybrid material and released in 1982. This explanation concerns the explicitly identified plant variety. Coffee merely grown in the country Colombia is not automatically this cultivar.

17

Pacas

Pacas

A compact natural form of Bourbon selected in El Salvador. Its smaller growth habit makes denser planting possible. Pacas is also a parent of Pacamara, but the two remain distinct cultivars and should not share an assumed flavor profile.

9

Catimor

Catimor

A breeding group descended from crosses between Caturra and Timor Hybrid. Many selections have their own names. A general Catimor label does not establish which selection was planted, and the group cannot be assigned one dependable flavor profile.

7

SL28

SL28

A Bourbon-related selection developed at Scott Agricultural Laboratories in Kenya. It is well known for cup-quality potential and drought tolerance. SL28 and SL34 are separate cultivars; the similar names do not make their plant genetics or every cup interchangeable.

7

S795

S795

An Indian Arabica cultivar developed from S288 and Kent. It is also encountered under the reviewed names Jember and Lini S in Indonesian listings. Those aliases resolve to the same reference; they do not establish identical growing or processing conditions.

5

Villalobos

Villalobos

Reliable detailed information is not available yet for this recognized name. WCR mentions similar historical names in its Villa Sarchí account. The existing vocabulary keeps Villalobos separate, pending a more specific identity reference.

5

Mundo Novo

Mundo Novo

A Brazilian Arabica variety originating from a natural cross between Bourbon and Typica. Its vigorous trees were later used to develop Catuaí. The cultivar name describes ancestry and does not mean that the coffee contains separately blended varieties.

4

Pache

Pache

A compact natural form of Typica discovered in Guatemala. Its smaller tree size allows closer planting. The name identifies the plant rather than the region, processing method, or roast level, each of which may vary between products.

4

Pink Bourbon

Pink Bourbon

A trade name for pink-fruited coffee associated with Colombia. Genetic testing reported by Cafe Imports challenges the familiar claim that it is simply a Red Bourbon–Yellow Bourbon cross. The name alone cannot establish a lot’s precise ancestry or flavors.

4

Pluma Hidalgo

Pluma Hidalgo

Reliable detailed information is not available yet for this recognized name. The name is associated with Typica and a Mexican growing area. A product’s cultivar claim does not establish more specific genetic identity.

4

Ruiru 11

Ruiru 11

A compact Kenyan composite hybrid combining multiple parent lines. It was developed to help growers reduce losses from coffee diseases. Its complex ancestry describes the plants, rather than saying that the bag contains a blend of separate coffees.

4

SL34

SL34

A Kenyan selection from Scott Agricultural Laboratories. Genetic work places it in the Typica-related group despite older stories connecting it to Bourbon. Its identity and reputation do not guarantee one particular sensory profile across farms, harvests, and roasts.

4

Arusha

Arusha

Reliable detailed information is not available yet for this recognized name. The references reviewed do not resolve the lineage of material sold under this name. A geographic association is not proof of ancestry.

3

Blue Mountain

Blue Mountain

A historic Jamaican Typica-associated population also cultivated elsewhere. The plant name alone does not certify that this coffee grew in Jamaica.

3

Gesha

Gesha

Gesha and Geisha are spellings used for coffees with different genetic identities. The well-studied Panama accession has Ethiopian origins and can show floral and peach-like aromas. A Gesha label alone does not establish that accession or its sensory profile.

2

Marsellesa

Marsellesa

A Sarchimor cultivar selected in Nicaragua from Villa Sarchí and Timor Hybrid parentage. It was developed with resistance to coffee leaf rust in mind. This plant identity is separate from the processing method shown for an individual coffee.

Typical taste: Often shows pronounced acidity.

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

2

Parainema

Parainema

A Honduran selection from the T5296 line, belonging to the Sarchimor group. Its breeding work focused on useful cultivation traits, including disease resistance. The variety label does not prescribe a processing method or a single taste.

2

Red Catuaí

Red Catuaí

A red-fruited Catuaí selection. Catuaí was developed from Mundo Novo and Caturra. Fruit color distinguishes the selection; it does not describe roast color or imply a specific tasting note.

2

Rubi

Rubi

Rubi is a named Brazilian coffee cultivar or selection group documented in agricultural trials. A listing without a numbered line does not identify the exact planting material. Those trials do not establish a universal consumer flavor profile.

2

Topázio

Topázio

Topázio is a named Brazilian coffee cultivar or selection group documented in agricultural trials. A listing without a numbered line does not identify the exact planting material. Those trials do not establish a universal consumer flavor profile.

2

Tupi

Tupi

Tupi is a named Brazilian coffee cultivar or selection group documented in agricultural trials. A listing without a numbered line does not identify the exact planting material. Those trials do not establish a universal consumer flavor profile.

2

Villa Sarchí

Villa Sarchí

A compact natural form of Bourbon selected in Costa Rica. It is also a parent of the Sarchimor breeding group. Villa Sarchí itself and its hybrid descendants are distinct identities, so a Sarchimor should not be silently relabeled Villa Sarchí.

2

74110

74110

A numbered Ethiopian selection from Illubabor, collected in 1974. The number distinguishes it from other accessions; it is not a quality score.

1

74112

74112

A numbered Ethiopian selection from Illubabor, collected in 1974. It is distinct from 74110; their regional connection does not make them interchangeable.

1

Batian

Batian

A Kenyan variety developed from several coffee lineages and released in 2010. It was bred to combine productive trees with resistance to coffee diseases. The name identifies the plant, not a processing style or a guaranteed flavor.

1

Bergendal

Bergendal

An Indonesian name historically associated with surviving Typica-type trees. The origin story is uncertain, so no precise ancestry is claimed.

1

Catucaí

Catucaí

Catucaí is a named Brazilian coffee cultivar or selection group documented in agricultural trials. A listing without a numbered line does not identify the exact planting material. Those trials do not establish a universal consumer flavor profile.

1

IHCAFE 90

IHCAFE 90

A Honduran selection from Caturra and Timor Hybrid parentage. It belongs to the Catimor breeding group. The name identifies a particular agricultural selection, while the flavor of the finished coffee also depends on growing, processing, roasting, and brewing.

1

Java

Java

A named variety with Ethiopian ancestry that travelled through Java and later other growing regions. Genetic work distinguishes it from the Typica lineage it was once assumed to belong to. A country or island mention alone does not identify this cultivar.

1

Lempira

Lempira

A Honduran cultivar descended from Caturra and Timor Hybrid, within the Catimor group. It was selected for production in local growing conditions. Lempira describes the plant; it does not name a roast or a processing technique.

1

Maragogipe

Maragogipe

A naturally occurring form of Typica recognized for unusually large seeds and leaves. It was discovered in Brazil and is one parent of Pacamara. Large beans describe the plant’s physical traits, rather than guaranteeing stronger coffee or higher quality.

1

N39

N39

Reliable detailed information is not available yet for this recognized name. WCR lists N39 among Batian’s ancestors, but that does not provide a complete profile of N39 itself.

1

Ombligón

Ombligón

Reliable detailed information is not available yet for this recognized name. This trade name can refer to different regional material. WCR’s Venezuelan Monte Claro entry is not assumed to identify every Colombian Ombligón lot.

1

Oro Azteca

Oro Azteca

A Mexican Catimor cultivar selected from Caturra and Timor Hybrid parentage and released in 1995. It names a plant selection, not a gold quality grade. Its flavor depends on the individual coffee’s growing and preparation conditions.

1

Red Bourbon

Red Bourbon

Reliable detailed information is not available yet for this recognized name. The red-fruited label is retained, but a separate sensory profile from other Bourbon selections is not established by the sources reviewed.

1

Red Caturra

Red Caturra

A red-fruited selection of compact Caturra. Color refers to the ripe coffee cherry. It does not describe the roasted bean or establish a separate flavor profile.

1

Red Typica

Red Typica

Reliable detailed information is not available yet for this recognized name. The color-qualified name is retained without assuming that every lot has a distinct, uniform genetic or sensory identity.

1

S274

S274

A named Robusta selection listed by the Coffee Board of India. It identifies particular planting material, unlike the broad species label Robusta. The number does not encode a roast level or promise a specific taste.

1

Sidikalang

Sidikalang

Reliable detailed information is not available yet for this recognized name. This regional cultivar name lacks a sufficiently specific, corroborated lineage reference in the sources reviewed.

1

Timor Hybrid

Timor Hybrid

A natural Arabica–Robusta hybrid from Timor, used in many breeding programs. Also called Timtim; descendants retain their own names.

1

Yellow Catuaí

Yellow Catuaí

A yellow-fruited Catuaí selection. Catuaí was developed from Mundo Novo and Caturra. Fruit color distinguishes the selection; it does not describe roast color or imply a specific tasting note.

1

Flavor

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Citrus242

Chocolate101

Caramel80

Berry60

Stone Fruit49

Floral42

Nutty30

Other27

Spice20

Tropical Fruit20

Tea Like18

Apple Pear16

Grape Wine11

Roasted10

Herbal9

Dried Fruit4

Savory4

Bag size

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2268g140

340g110

907g35

454g27

298g25

283g18

113g7

1361g4

312g2

567g2

310g1

Product category

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AnyCategory not listed239Instant Coffee3

Origin type

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AnyUnknown135Blend81Single Origin26

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