Category: Coffee Bean Origins

Coffee is an agricultural product. That sounds obvious, but it is a fact that gets lost somewhere between the farm and the cup. The flavour in your morning coffee was shaped by altitude, rainfall, soil composition, the variety of the coffee plant, the decisions made during harvesting, and the processing method used to separate the bean from the fruit. Understanding any of these factors changes how you think about what you are drinking.

The Coffee Bean Origins category covers the major coffee producing regions of the world and the characteristics that make each distinctive. Ethiopia, where coffee originated and where the genetic diversity of the plant is greatest, producing coffees that range from floral and tea-like to intensely fruity depending on the region and processing method. Colombia, the country most associated with balanced, accessible specialty coffee, where altitude and a year-round harvest cycle produce some of the most consistent beans available. Guatemala, where volcanic soil and high altitude contribute to a brightness and complexity that makes it one of the most interesting origins for filter brewing.

How a coffee is processed after harvest has as much influence on its flavour profile as where it was grown. Washed coffees, where the fruit is removed before drying, tend toward clarity and brightness. Natural processed coffees, dried with the fruit intact, tend toward heavier body and fruit-forward flavours. Honey processed coffees sit between the two, with varying levels of fruit character depending on how much mucilage is left on the bean during drying.

Articles in this category are written to be read independently, not in sequence. Whether you are curious about a specific origin or want to understand processing methods in general, start anywhere. Each article is self-contained and written to give you genuinely useful information about what you are drinking.