Welcome to our Bean Guide. The Bean Guide is part one of our myroast™ guides developed to help you gain an understanding of everything coffee!
Whether you're a seasoned coffee drinker or just starting to explore the world of coffee, our guides are here to help you understand everything from the basics to the nuances of coffee brewing.
Know the flavour you are after? Discover your coffee beans here!
Great coffee starts with great beans, but ultimately your tastes will determine the type of coffee beans you prefer. Coffee beans can vary significantly in flavour depending upon:
As a rule of thumb, if you’re looking for roasted coffee beans, it should be purchased as close as possible to its roasting date as freshness also plays a huge part in ensuring the quality and taste of coffee. So, depending on your consumption, consider purchasing coffee in small amounts as most coffee experts consider freshness only lasts between one to four weeks.
Coffee flavour is a complex interplay of various sensory characteristics, including acidity, body, aroma, sweetness, and bitterness. Specialty coffee is known for its exceptional quality, and its flavour is often described as having unique, distinctive, and nuanced characteristics. Here we focus on flavour, acidity and body.
Flavour refers to the taste and aroma of coffee, which can range from fruity and floral to nutty and chocolatey. The unique flavour profile of coffee is determined by its variety of factors, including the region and origin of the beans, the roasting process and the brewing method.
To better understand coffee flavour, the Specialty Coffee Association of America has developed the Coffee Flavour Wheel that categorizes the flavour characteristics of coffee into different groups. The wheel is divided into three main categories: aroma, flavour, and aftertaste. Each group has a set of subcategories, such as fruity, nutty, chocolatey, floral, herbal, and spicy, which further define the characteristics of the coffee.
Acidity is one of the most critical components of coffee flavour, and it refers to the bright, tangy, and sharp sensation that coffee offers on the tongue. Acidity is a desirable quality in coffee, as it contributes to the liveliness, complexity, and overall balance of the flavour. The acidity of coffee is influenced by factors such as altitude, soil, and variety, and it can range from high (citrusy, fruity) to low (mellow, smooth).
Body, on the other hand, refers to the physical sensation of the coffee in the mouth, such as thickness, weight and texture. Body can range from light and watery to heavy and dense, and contributes to the overall sensory experience of drinking coffee. A coffee's body is influenced by factors such as roast level, bean size, and brewing method, and it can impact the overall flavour and experience of the coffee. A full-bodied coffee, for instance, can be more satisfying and comforting, while a light-bodied coffee can be more refreshing and easier to drink.
When choosing specialty coffee, it’s importance to consider all of these attributes and find a coffee that meets your preferences. Some may prefer a coffee with a bridge, fruity flavour and sharp acidity, while others may prefer a coffee with a rich, full-bodied texture and low acidity. By understanding and appreciating the unique attributes of coffee, you can find a coffee that suits your taste preferences and enhances your overall coffee-drinking preferences.
Tip: If your looking to narrow your search based on flavour, acidity and body - you can filter for certain attributes in the Shop. Our suppliers classify their products using a range of attributes to help you find a coffee suited to your preferences.
Coffee traces its origin to a genus of plant known as Coffea, where there are over 500 genera and 6,000 species of tropical trees and shrubs within this genus.
While coffee plants can range widely in size, shape and produce, there are two important coffee species within the commercial coffee industry – these are Arabica and Robusta.
Arabica can be finicky, and grows best at high altitudes in rich soil and generally brings the highest prices. It makes up approximately 70% of all coffee production and is the preferred species for many coffee lovers, originating from the southwestern highlands of Ethiopia.
Arabica carries some of the more exotic flavour notes such as chocolate, nut, berry and fruits, and sweeter in taste as it carries twice as much sugar than Robusta.
Arabica has a reduced caffeine content compared to Robusta, but if your looking for flavour with less bitterness, this is your variety.
Robusta prefers a higher temperature and can thrive on lower ground, is of lower cost and is typically used in blends and instant coffee. Notwithstanding this, it largely makes up the remaining 30% of all coffee production, originating from Sub Sharan Africa, but now largely grown in Indonesia and Vietnam.
In comparison to Arabica, the sweet nuanced fruity and floral characteristics are lost. Robusta is often described as earthy and bitter, but as it is less finicky and of lower cost, finds itself in less desirable products such as instant coffee.
That said, higher quality Robusta is said to add a depth of flavour and enhance crema in the case of espresso. Robusta beans contain almost twice the amount of caffeine than Arabica, which may be of benefit to those who are focused on waking themselves up first thing in the morning. Unfortunately, with greater caffeine content comes bitterness, and the reason why you typically never find coffee with 100% Robusta beans.
Now that you know a little about coffee variety, lets take a deeper look at how the country and region of origin plays a role in flavour.
Coffee is grown in multiple regions across the World under different conditions and practices, with each producing distinguishable flavours. The ideal conditions for coffee trees to thrive are found along the equatorial zone known as ‘the bean belt’ which is situated between latitudes 25 degrees north and 30 degrees south.
Everything from the variety of the coffee plant, the altitude, chemistry of the soil, the weather, the amount of sunshine and rainfall affect the taste of the final product. These variables, combined with how the beans are processed after being picked, contribute to some of the distinctions between coffees from different countries, regions and plantations.
The variables can be so complex, that even quality and taste variations occur in coffee from the same plantation.
Coffee is grown in more than 50 countries around the world.
Ethiopia. Coffee is said to have been first discovered in Ethiopia. The wild coffee tree forests of Ethiopia are still the primary harvesting source. Coffee from Ethiopia comes from one of three main growing regions — Sidamo, Harrar, Kaffa. Ethiopian coffee typically offers a remarkable and bold statement: full flavored, earthy and full bodied.
Kenya. Coffee is grown on the foothills of Mount Kenya. Producers in Kenya place an emphasis on quality and as a result, processing and drying procedures are carefully controlled and monitored, and have also employed its own unique grading system. Kenyan coffee typically offers a sharp, fruity acidity, combined with full body and rich fragrance.
Ivory Coast. The Ivory Coast in West Africa is one of the world’s largest producers of Robusta coffee. Ivory Coast coffee is typically strongly aromatic with a light body and acidity, ideally suited for a darker roast, and typically used in blends.
Yemen. Coffee is said to have been first commercially cultivated in Yemen, where it was shipped from the port of Mocha to destinations all over the world. Coffee is grown here in small, terraced gardens and family farms. The lack of water means the coffee beans grow smaller and are irregular in size and shape. Yemeni coffee typically offers a distinctive taste that is deep and rich.
Indonesia. Coffee was introduced to Indonesia by Dutch colonists in the 17th century. While Indonesia is made up of thousands of islands, several of the larger islands such as Sumatra, Java and Sulawesi are known throughout the world for high quality coffee, and soon let the world’s coffee production. Coffee is typically grown in small farms of 1-2 acres. Indonesian coffee typically offers a pronounced rich, full body and mild acidity.
Vietnam. Coffee was introduced to Vietnam by French missionaries in the 19th century, bringing Arabica trees from the island of Bourbon to Tonkin. Today, smaller plantations located in the southern half of the country produce largely Robusta coffee. Vietnamese coffee typically offers a light acidity and mild body with good balance and is frequently used in blends.
Colombia. Colombian coffee is recognised globally and ranks second in the world for production. The industry prides itself on providing high quality coffee. Coffee is carefully grown on family farms across the country with pride and excellence. The environment provides the perfect setting for growing, but terrain can add to difficulties in harvesting and shipping. Of the two key coffees, Colombian Supremo is the highest grade, has a delicate, aromatic sweetness while Excelso is softer and slightly more acidic.
Brazil. Brazil is the biggest coffee producing country in the world. Coffee plantations in Brazil cover immense areas of land, lending itself to large operations which produce huge quantities of coffee. Both varieties of Arabica and Robusta are grown in Brazil, and the climate, soil quality and altitude within the Country determines which is best suited to the area. Brazilian coffee typically offers clear, sweet, medium-body and low-acidity.
Guatemala. Guatemala’s coffee has a distinctive taste quality favored by many for its rich flavor. There are three main growing regions — Antigua, Coban and Huehuetanango. The environment and rich volcanic soil strongly influence the quality and flavor of the beans, which are grown at altitudes 1370 meters or higher. Guatemalan coffee is medium-to-full bodied and has a depth and complexity of taste that is almost spicy or chocolatey.
Costa Rica. Costa Rica produces Arabica coffee. Grown predominantly on small farms which are then taken to industrial sized processing facilities, where wet processing begins. Careful attention to quality and growing methods have earnt Costa Rica a reputation for fine coffee. Costa Rican coffee typically offers a medium body and sharp acidity, which is often described as having perfect balance.
United States – Hawaii. The island of Kona, Hawaii provides the perfect location and environment for crowing coffee, where it is gown in black, volcanic soil on the slopes of the Mauna Loa volcano. Providing a balance of shade, sunlight and frequent rainfall, Kona coffee has become well-known and sought after. Kona coffee typically offers a deliciously rich, aromatic cup of medium body.
Mexico. Mexico also ranks as one of the largest coffee producing countries in the world. Coffee is grown on both small and large plantations in the southern states of Veracruz, Oaxaca and Chiapas. Mexican coffee typically offers a wonderful aroma and depth of flavour, excellent for dark roasts and frequently used in blends.
Puerto Rico. Coffee was introduced to Puerto Rico in the 18th century from Martinique, where it quickly become a big contender for coffee production worldwide. Arabica is cultivated and produced to the highest standards, with two main growing regions – Grand Lares and Yauco Selecto. Puerto Rican coffee typically offers a balanced body and acidity, as well as a fruity aroma.
Each coffee bean when provide a distinct flavour with varying notes, where those flavours are influenced by a number of variables including the plant variety, and the country or region of production.
Many providers will offer specialty coffee as either single origin or blends. But, what does this mean? Put simply, they are the terms distinguish what beans make up your coffee.
Single origin indicates that the coffee beans are un-blended. It’s a coffee from one specific region. Single origin usually indicates a higher quality product, with a focus for pronouncing the flavour of the coffee from that particular region.
A blend is therefore a mix of different beans, ‘blended’ into one packet. This could be beans from different coffee varieties, countries or regions. While this may seem a way to mask quality, in some instances blending may improve the qualities of the coffee. Blends are designed to produce a balance in terms of flavor, body, and acidity.
Some experts say that blends are for milk, and single origins for black. This is because milk can mask and take-away from the flavour notes of the coffee, considered by some as a no-no. On the contrary, blends are often created for espresso brewing, and offer a balance in terms of flavor, body, and acidity.
Despite this, consider that coffee is personal, the right way to make it is how you like it best. So we say, let your tastes and preferences guide you.
Without the use of fertilisers, pesticides, or chemicals, organic coffee is cultivated, resulting in a sustainable farm that keeps the air, land, and water free of any pollutants. The coffee is only grown using organic fertilisers, such as compost, chicken manure, or coffee pulp.
Many coffee farms will intersperse coffee trees with other trees to create an ecosystem that allows insects and bees to pollinate the coffee trees as well as consuming a significant amount of carbon dioxide and producing fresh, clean oxygen.
‘Decaf coffee’ is the term used for the decaffeination of coffee beans (caffeine naturally occurs in coffee beans) but removing caffeine from coffee beans isn't a simple task and there are a number of different methods. The methods include the direct method, indirect method and swiss-water method.
The additional processing required to produce decaf coffee is the reason it is generally more expensive and can be up to twice as much as the cost as ordinary coffee beans.
All of these methods call for pricey machinery. As a result, nearly all decaffeinating is done by specialist companies.
The direct approach includes repeatedly rinsing green coffee beans with a chemical solvent after steaming them to extract the caffeine.
Methylene chloride and ethyl acetate are the most widely utilised solvents; these substances are employed in paint strippers, adhesives, and other industrial processes. Despite the fact that these chemicals may sound unsettling, Australian food standards allow for their usage.
Another approach, which also involves solvents, is known as the indirect method. The indirect method entails soaking beans in hot water, which is then mixed with a solvent to get rid of the caffeine.
Swiss water-processed coffee uses just water and charcoal to extract the caffeine from green beans if you prefer a decaf experience free of chemicals. Chemical solvents are not employed.
Seeking coffee that promotes ethical production and practices? Fair Trade and Rainforest Alliance are two certifications that promote sustainable and ethical coffee production.
Both certifications require coffee producers to meet certain social, economic, and environmental standards, which can help improve the quality of the coffee and ensure that it is produced in a way that benefits both the people and the planet.
Choosing Fair Trade and Rainforest Alliance certified coffee can help support sustainable and ethical coffee production and promote a better future for coffee communities and the environment.
Tip: Keep an eye out for certifications displayed by suppliers. Certified organic, Fair Trade, or Rainforest Alliance - these certifications ensure that the coffee was produced sustainably and with fair labour practices.
Want to learn more? Explore the guides and get the insights to make an informed decision.
