Reading Your Coffee Bag Part 1: Origin
Where does the best coffee come from?
There are a lot of different pieces of information on your coffee bag. Origin, processing, roast level, flavor notes, blend/single origin, varietals… when you look at a bag, you may be thinking, “What do all these things mean?” And more importantly, “How do these things affect the flavor in the cup?”
Great questions! There’s a lot on there, so we wanted to write this series of articles to explain what they mean in simple terms so that you can make an informed decision when you’re picking out a bag.
AN IMPORTANT NOTE: Those awesome, friendly faces behind the bar are super knowledgeable about our coffees! Just like a good sommelier can run you through a wine list or a good server can recommend the perfect entree, a good barista can recommend you the perfect coffee for your needs. Chances are, they’ve made and tasted every coffee that’s being sold, and they can guide you through all the different things on the coffee bag. So, don’t be shy—these guys are pretty nerdy about coffee and love to talk about it!
ORIGIN
Origin is one of the most telling pieces of information on a coffee bag. Many of the flavors notes (discussed in-depth here) are characteristics that can be tied to origin. The "best" coffee doesn't really come from one specific region--some coffees are rarer or have more labor put into them, but at the end of the day the best cup often comes down to preference.
MEXICO/SOUTH AMERICA
A “classic” coffee that has flavors such as caramel, chocolate, and roast nuts is most likely that way because it comes from Mexico or South America. Common origins include Brazil, Costa Rica, Guatemala, and Colombia. These coffees are perfect as a comforting, daily drip coffee. If you like cream and sugar, these coffees go perfectly with them! (ADD LINKS TO SHOP WITH SOUTH AMERICAN COFFEE)
ETHIOPIA
Ethiopian coffee is commonly known as a “gateway” for many specialty coffee lovers. In fact, it’s usually important that baristas taste Ethiopian coffee to truly understand how different coffees can taste based on origin. These coffees are known for fruit and floral flavors—things like blueberry, sweet citrus, hibiscus, and honeysuckle. It’s common to hear “it doesn’t even smell like coffee!” the first time someone experiences it. It’s not for everyone, and it’s probably not the best coffee to pair with cream. But if you’re looking for a really special and unique beverage, Ethiopian coffee has got to be one of the best choices! (ADD LINKS TO SHOP WITH ETHIOPIAN COFFEE)
KENYA
Kenyan coffees have similarities to Ethiopian coffees, but often have a more savory component tied to the flavor. Think raisins, grapefruit zest, sundried tomatoes, and licorice. These coffees also tend to have a lemony acidity—for some this is a prized quality that gives the coffee a really interesting “zing”, and some aren’t too fond of it. A clever way that many coffee shops cut some of that acidity down is to use Kenyan coffee for cold brew. This brew method yields a more mellow cup. If you want to try it yourself, we sell our Kenyan cold brew blend (called Beachside Fire) here.
SUMATRA
Indonesia is the third largest coffee producer in the world, and the Indonesian island of Sumatra has a really unique flavor. Sumatran coffee is characterized to have an earthy, herbaceous, and brothy flavor. Vegetal flavors such as green pepper and mushroom are often found in these coffees, as well. These flavors are really polarizing—our guests (and staff) are usually big fans or big critics! At the sourcing stage, finding a balanced and sweet Sumatran is very exciting—one that transcends the negative connotation of “vegetables” in coffee to make something special and unique is awesome! You can pick up a bag of our Sumatran here: