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Not all coffee is created equal. Different varieties and processing methods give rise to unique characteristics:
- Arabica vs. Robusta:
- Arabica: Known for its delicate flavor, aromatic complexity, and lower caffeine content. Often considered superior in quality.
- Robusta: Stronger, more bitter, and higher in caffeine, making it a popular choice for espresso blends and instant coffees.
- Roast Levels:
- Light Roast: Retains the original flavors of the bean, highlighting fruity and floral notes.
- Medium Roast: Balances acidity and body, creating a more rounded flavor profile.
- Dark Roast: Emphasizes deep, robust flavors with reduced acidity, often featuring smoky or chocolatey tones.
- Processing Methods:
- Washed Process: Produces a cleaner cup with pronounced acidity and clarity of flavor.
- Natural Process: Enhances body and adds complexity, with more pronounced fruit and fermentation notes.
- Honey Process: Offers a balance between washed and natural, with subtle sweetness and a rich mouthfeel.