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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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Equator Coffees7

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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.

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

12

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.

7

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.

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

2

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)

2

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.

1

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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Chiapas4

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Variety

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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)

25

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)

15

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)

12

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)

9

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)

7

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)

7

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)

4

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)

4

Obatá

Obatá

A Brazilian cultivar from the Sarchimor group. WCR documents the red-fruited selection and its later introduction to Costa Rica. The broader Obatá label on a product does not, by itself, identify a particular fruit-color selection.

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

3

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)

3

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.

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

3

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.

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

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)

2

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)

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

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

Ateng

Ateng

A compact Indonesian Catimor associated with Aceh. It is a plant name, not a processing method.

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

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.

World Coffee Research: IHCAFE 90 (opens in a new tab)

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.

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

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.

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

1

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.

1

Flavor

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2268g17

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AnyCategory not listed23Instant Coffee2

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Available now is on by default for recently verified stock. Uncheck it to include out-of-stock coffees and listings awaiting verification. The roaster confirms current stock.

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Ritual Coffee RoastersFirst discovered September 4, 2026

Inocencio Vásquez, Mexico

Mexico (inferred)

Guadalupe Mirarmar, Mixteca (inferred)

Washed process (inferred)Roast not specified (inferred)Unavailable (inferred)

Varieties: Typica, Bourbon, Red Caturra (inferred)

white florals
meyer lemon
nectarine

One-time purchase · 10.5 oz

$28 / 298 g

$9.40 / 100 g

In stockVerified Sep 10, 2026, 8:40 AM

View details Buy from roaster