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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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Bay Area, California

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Jeremiah's Pick Coffee17

Red Bay Coffee14

Equator Coffees12

McLaughlin Coffee Roasting Company10

1951 Coffee Company9

Bentley's Napa Valley8

Mr. Espresso8

Taylor Lane Organic Coffee6

Tico Coffee Roasters5

Academic Coffee4

Avid Coffee Roasters4

Heirloom Coffee Roasters4

Retrograde Coffee Roasters4

Wolf Coffee Company4

Zocalo Coffeehouse4

Addictive Coffee Roasters3

Land and Water Coffee3

Tellus Coffee3

Zolo Coffee Roasters3

Cosmic Coffee Company2

Grand Coffee2

House of Uncommon Grounds2

Kaveri Coffee2

Postscript Coffee2

SIGNAL Coffee Roasters2

Souvenir Coffee2

A'Roma Roasters Coffee & Tea1

Alvin's of San Francisco1

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Henry's House of Coffee1

Painted Leopard Coffee1

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San Francisco46

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Origin

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Colombia28

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Process

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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.

98

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.

Counter Culture: coffee processing (opens in a new tab)

27

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.

14

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.

Counter Culture: coffee processing (opens in a new tab)

5

Wet Hulled

Wet hulled processing

The protective parchment is removed while the coffee is still moist, before final drying. Commonly associated with Indonesian giling basah.

Royal Coffee: processing glossary (opens in a new tab)

1

Roast

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Medium145

Region

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Huehuetenango9

Central America7

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South America5

Cauca4

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Aberdare Mts.2

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Variety

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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.

World Coffee Research: Caturra (opens in a new tab)

13

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.

World Coffee Research: Catuaí (opens in a new tab)

6

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.

World Coffee Research: Typica (opens in a new tab)

6

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.

World Coffee Research: Bourbon (opens in a new tab)

5

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.

Cenicafé: improved varieties (opens in a new tab)

5

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.

FNC: Variedad Colombia (opens in a new tab)

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.

World Coffee Research: Mundo Novo (opens in a new tab)

5

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.

World Coffee Research: Catimor (opens in a new tab)

4

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.

World Coffee Research: S795 (opens in a new tab)

3

Bergendal

Bergendal

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

Royal Coffee: Indonesian cultivars (opens in a new tab)

2

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.

World Coffee Research: Pacas (opens in a new tab)

2

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.

World Coffee Research: Ruiru 11 (opens in a new tab)

2

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.

2

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.

World Coffee Research: SL28 (opens in a new tab)

2

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.

World Coffee Research: SL34 (opens in a new tab)

2

Timor Hybrid

Timor Hybrid

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

Royal Coffee: Indonesian cultivars (opens in a new tab)

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.

UFV: Brazilian cultivar trials (opens in a new tab)

2

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.

World Coffee Research: Maragogipe (opens in a new tab)

1

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.

World Coffee Research: Marsellesa (opens in a new tab)

1

Yellow Bourbon

Yellow Bourbon

Reliable detailed information is not available yet for this recognized name. The yellow-fruited label is retained, but fruit color alone does not establish different flavors from other Bourbon selections.

1

Flavor

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Chocolate86

Caramel60

Nutty37

Citrus33

Berry27

Other25

Spice21

Stone Fruit14

Apple Pear11

Floral8

Roasted8

Tropical Fruit8

Grape Wine6

Dried Fruit5

Herbal2

Fermented1

Tea Like1

Bag size

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2268g73

340g64

907g29

283g25

454g24

113g15

312g1

Product category

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AnyCategory not listed145

Origin type

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AnyBlend81Unknown47Single Origin17

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