Your Portal to the World of Coffee

Arabica

• What it is: The most widely consumed premium coffee species.
• Where it comes from: Originated in Ethiopia and spread through Yemen.
• Typical flavor: Sweet, aromatic, fruity, floral or chocolate-like.
• Acidity and body: Moderate-to-bright acidity with a smooth body.
• Caffeine strength: Moderate; usually lower than Robusta.
• Best roast level: Light through medium-dark, depending on origin.
• Recommended brewing: Pour-over, drip, espresso and French press.
• Milk or sweetener: Excellent black or lightly complemented.
• Food pairings: Pastries, fruit, chocolate and breakfast foods.
• Related coffees: Typica, Bourbon, Caturra, Gesha and SL28.

Robusta

• What it is: A hardy coffee species known for strength and crema.
• Where it comes from: Native to central and western sub-Saharan Africa.
• Typical flavor: Earthy, woody, nutty, bitter and dark-chocolate-like.
• Acidity and body: Low acidity with a heavy, powerful body.
• Caffeine strength: High; generally greater than Arabica.
• Best roast level: Medium-dark through dark.
• Recommended brewing: Espresso, Vietnamese filter and strong drip coffee.
• Milk or sweetener: Handles milk and sweeteners exceptionally well.
• Food pairings: Dark chocolate, rich desserts and savory breakfasts.
• Related coffees: Espresso blends and Vietnamese coffee.

Liberica

• What it is: A rare species with unusually large beans and fruit.
• Where it comes from: West Africa; now associated with Southeast Asia.
• Typical flavor: Smoky, woody, floral, fruity and sometimes savory.
• Acidity and body: Low-to-moderate acidity with a full body.
• Caffeine strength: Moderate and dependent on preparation.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Drip, immersion and traditional Southeast Asian methods.
• Milk or sweetener: Works well with condensed milk or sugar.
• Food pairings: Toasted nuts, coconut desserts and grilled foods.
• Related coffees: Excelsa and traditional Philippine barako coffee.

Excelsa

• What it is: A distinctive coffee commonly grouped botanically with Liberica.
• Where it comes from: Central Africa and parts of Southeast Asia.
• Typical flavor: Tart, fruity, dark, mysterious and wine-like.
• Acidity and body: Bright acidity with a layered medium body.
• Caffeine strength: Moderate; varies by bean and brew.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Pour-over, drip and blended coffee preparations.
• Milk or sweetener: Best black or with restrained additions.
• Food pairings: Dried fruit, spice cake and dark chocolate.
• Related coffees: Liberica and fruit-forward Arabica coffees.

Typica

• What it is: One of the foundational Arabica coffee varieties.
• Where it comes from: Ethiopia and Yemen, later spread worldwide.
• Typical flavor: Sweet, clean, balanced and delicately floral.
• Acidity and body: Bright acidity with a silky medium body.
• Caffeine strength: Moderate, typical of Arabica.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, drip and French press.
• Milk or sweetener: Best black or lightly sweetened.
• Food pairings: Croissants, berries and mild chocolate.
• Related coffees: Bourbon, Maragogipe and Mundo Novo.

Bourbon

• What it is: A celebrated Arabica variety descended from early Typica stock.
• Where it comes from: Yemen and Réunion, formerly Bourbon Island.
• Typical flavor: Sweet, caramel-like, fruity and complex.
• Acidity and body: Bright acidity with a creamy medium body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, drip, espresso and AeroPress.
• Milk or sweetener: Enjoyable black or with a small amount of milk.
• Food pairings: Caramel desserts, pastries and stone fruit.
• Related coffees: Caturra, Catuai, Mundo Novo and SL varieties.

Caturra

• What it is: A compact natural mutation of Bourbon.
• Where it comes from: First identified in Brazil.
• Typical flavor: Sweet, crisp, citrusy and well balanced.
• Acidity and body: Bright acidity with a medium body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, drip and AeroPress.
• Milk or sweetener: Best black or lightly softened with milk.
• Food pairings: Citrus pastries, almonds and light cakes.
• Related coffees: Bourbon, Catuai and Catimor.

Catuai

• What it is: An Arabica hybrid of Mundo Novo and Caturra.
• Where it comes from: Developed in Brazil.
• Typical flavor: Sweet, nutty, chocolate-like and gently fruity.
• Acidity and body: Moderate acidity with a rounded body.
• Caffeine strength: Moderate.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Drip, espresso, French press and moka pot.
• Milk or sweetener: Very suitable for milk-based coffee.
• Food pairings: Nuts, chocolate, cookies and breakfast breads.
• Related coffees: Caturra and Mundo Novo.

Mundo Novo

• What it is: A natural Arabica hybrid of Bourbon and Typica.
• Where it comes from: Discovered and cultivated in Brazil.
• Typical flavor: Sweet, chocolatey, nutty and balanced.
• Acidity and body: Mild acidity with a full body.
• Caffeine strength: Moderate.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Drip, French press, espresso and moka pot.
• Milk or sweetener: Handles both very well.
• Food pairings: Chocolate cake, roasted nuts and breakfast foods.
• Related coffees: Bourbon, Typica and Catuai.

Gesha or Geisha

• What it is: A prestigious Arabica variety known for exceptional aromatics.
• Where it comes from: Ethiopia; famously cultivated in Panama.
• Typical flavor: Jasmine, bergamot, tropical fruit and tea-like sweetness.
• Acidity and body: Bright acidity with a delicate silky body.
• Caffeine strength: Moderate.
• Best roast level: Light.
• Recommended brewing: Pour-over, Chemex and delicate immersion brewing.
• Milk or sweetener: Best served black.
• Food pairings: Fresh fruit, macarons and light pastries.
• Related coffees: Ethiopian heirloom and Panama specialty coffees.

Pacamara

• What it is: A large-bean hybrid of Pacas and Maragogipe.
• Where it comes from: Developed in El Salvador.
• Typical flavor: Floral, fruity, creamy, spicy and complex.
• Acidity and body: Bright acidity with a rich body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, AeroPress and French press.
• Milk or sweetener: Best black or with minimal additions.
• Food pairings: Tropical fruit, spice cake and creamy desserts.
• Related coffees: Pacas, Maragogipe and Bourbon.

Maragogipe

• What it is: A large-bean mutation of Typica.
• Where it comes from: First identified in Bahia, Brazil.
• Typical flavor: Mild, floral, sweet and gently fruity.
• Acidity and body: Delicate acidity with a light-to-medium body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, Chemex and drip.
• Milk or sweetener: Best black or lightly sweetened.
• Food pairings: Tea cakes, fruit pastries and mild cheeses.
• Related coffees: Typica and Pacamara.

SL28

• What it is: A famous Kenyan Arabica selection prized for cup quality.
• Where it comes from: Selected in Kenya during the twentieth century.
• Typical flavor: Blackcurrant, citrus, berry and intense sweetness.
• Acidity and body: Vivid acidity with a juicy medium body.
• Caffeine strength: Moderate.
• Best roast level: Light.
• Recommended brewing: Pour-over, AeroPress and drip.
• Milk or sweetener: Best enjoyed black.
• Food pairings: Berries, lemon cake and dark chocolate.
• Related coffees: SL34 and Kenyan washed coffee.

SL34

• What it is: A Kenyan Arabica selection adapted to demanding conditions.
• Where it comes from: Selected and cultivated in Kenya.
• Typical flavor: Berry, citrus, savory sweetness and spice.
• Acidity and body: Bright acidity with a fuller body than SL28.
• Caffeine strength: Moderate.
• Best roast level: Light to medium-light.
• Recommended brewing: Pour-over, drip and French press.
• Milk or sweetener: Best black or with very little milk.
• Food pairings: Fruit tarts, dark chocolate and savory pastries.
• Related coffees: SL28 and Kenyan regional lots.

Castillo

• What it is: A disease-resistant Colombian Arabica variety.
• Where it comes from: Developed in Colombia.
• Typical flavor: Caramel, citrus, red fruit and chocolate.
• Acidity and body: Moderate acidity with a balanced body.
• Caffeine strength: Moderate.
• Best roast level: Medium.
• Recommended brewing: Drip, pour-over, espresso and French press.
• Milk or sweetener: Suitable black or with milk.
• Food pairings: Caramel desserts, cookies and breakfast pastries.
• Related coffees: Caturra and Colombian regional coffees.

Catimor

• What it is: A family of Caturra and Timor Hybrid crosses.
• Where it comes from: Developed for production in multiple coffee regions.
• Typical flavor: Nutty, herbal, chocolatey and sometimes fruity.
• Acidity and body: Mild-to-moderate acidity with a solid body.
• Caffeine strength: Moderate to moderately high.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Drip, espresso, moka pot and French press.
• Milk or sweetener: Performs well with both.
• Food pairings: Chocolate, nuts, toast and savory breakfasts.
• Related coffees: Caturra, Timor Hybrid and Sarchimor.

Ethiopian Coffee

• What it is: Coffee from the plant’s historic homeland.
• Where it comes from: Yirgacheffe, Sidama, Guji, Limu and Harrar.
• Typical flavor: Floral, citrusy, berry-like and tea-like.
• Acidity and body: Bright acidity with a light-to-medium body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium-light.
• Recommended brewing: Pour-over, Chemex, AeroPress and traditional jebena.
• Milk or sweetener: Usually best black.
• Food pairings: Fruit, pastries, honey and light desserts.
• Related coffees: Gesha and natural-process coffee.

Kenyan Coffee

• What it is: High-elevation coffee famous for vivid fruit flavors.
• Where it comes from: Central Kenya and highland growing regions.
• Typical flavor: Blackcurrant, grapefruit, berry and tomato-like sweetness.
• Acidity and body: Very bright acidity with a juicy body.
• Caffeine strength: Moderate.
• Best roast level: Light.
• Recommended brewing: Pour-over, AeroPress and drip.
• Milk or sweetener: Best served black.
• Food pairings: Berries, citrus desserts and dark chocolate.
• Related coffees: SL28, SL34 and washed African coffee.

Rwandan Coffee

• What it is: High-grown African coffee known for balance and sweetness.
• Where it comes from: Rwanda’s mountainous coffee-growing districts.
• Typical flavor: Red fruit, citrus, caramel and tea.
• Acidity and body: Bright acidity with a smooth medium body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, drip and AeroPress.
• Milk or sweetener: Good black or with a little milk.
• Food pairings: Fruit pastries, caramel and mild chocolate.
• Related coffees: Burundi and East African Bourbon coffees.

Burundian Coffee

• What it is: Smallholder-grown African coffee with lively fruit character.
• Where it comes from: Burundi’s high plateaus and mountain regions.
• Typical flavor: Berry, citrus, brown sugar and floral notes.
• Acidity and body: Bright acidity with a medium body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium-light.
• Recommended brewing: Pour-over, drip and AeroPress.
• Milk or sweetener: Best black or lightly sweetened.
• Food pairings: Berry pastries, honey and chocolate.
• Related coffees: Rwanda and East African Bourbon.

Yemeni Coffee

• What it is: Historic dry-processed coffee grown on mountain terraces.
• Where it comes from: Yemen’s western highlands.
• Typical flavor: Dried fruit, cocoa, spice, wine and tobacco.
• Acidity and body: Wine-like acidity with a heavy body.
• Caffeine strength: Moderate.
• Best roast level: Medium.
• Recommended brewing: Pour-over, cezve, moka pot and French press.
• Milk or sweetener: Works with sugar and warm spices.
• Food pairings: Dates, nuts, chocolate and spiced cakes.
• Related coffees: Mocha coffee and Ethiopian natural coffee.

Brazilian Coffee

• What it is: Coffee from the world’s largest producing country.
• Where it comes from: Minas Gerais, São Paulo, Bahia and Espírito Santo.
• Typical flavor: Chocolate, nuts, caramel and mild fruit.
• Acidity and body: Low-to-moderate acidity with a full body.
• Caffeine strength: Moderate; Robusta-containing lots may be higher.
• Best roast level: Medium to dark.
• Recommended brewing: Espresso, drip, French press and moka pot.
• Milk or sweetener: Excellent with milk and sugar.
• Food pairings: Chocolate, nuts, pastries and breakfast foods.
• Related coffees: Catuai, Mundo Novo and pulped-natural coffee.

Colombian Coffee

• What it is: Balanced Arabica coffee from diverse mountain regions.
• Where it comes from: Huila, Nariño, Antioquia, Tolima and Cauca.
• Typical flavor: Caramel, citrus, red fruit and chocolate.
• Acidity and body: Moderate acidity with a balanced medium body.
• Caffeine strength: Moderate.
• Best roast level: Medium.
• Recommended brewing: Drip, pour-over, espresso and French press.
• Milk or sweetener: Versatile enough for either.
• Food pairings: Caramel desserts, cookies and breakfast pastries.
• Related coffees: Castillo, Caturra and washed-process coffee.

Peruvian Coffee

• What it is: High-altitude coffee often produced by small farms.
• Where it comes from: Cajamarca, Amazonas, Cusco and Junín.
• Typical flavor: Chocolate, nuts, citrus and gentle florals.
• Acidity and body: Mild-to-moderate acidity with a smooth body.
• Caffeine strength: Moderate.
• Best roast level: Light-medium to medium.
• Recommended brewing: Drip, pour-over and French press.
• Milk or sweetener: Works well black or with milk.
• Food pairings: Chocolate, nuts, oatmeal and pastries.
• Related coffees: Colombian and Central American coffees.

Guatemalan Coffee

• What it is: High-grown coffee shaped by volcanic soils and microclimates.
• Where it comes from: Antigua, Huehuetenango, Atitlán and Cobán.
• Typical flavor: Cocoa, spice, citrus, apple and caramel.
• Acidity and body: Bright acidity with a rich body.
• Caffeine strength: Moderate.
• Best roast level: Medium.
• Recommended brewing: Pour-over, drip, French press and espresso.
• Milk or sweetener: Suitable black or with milk.
• Food pairings: Chocolate, cinnamon pastries and roasted nuts.
• Related coffees: Bourbon, Caturra and Central American coffee.

Costa Rican Coffee

• What it is: Clean, carefully processed Arabica coffee.
• Where it comes from: Tarrazú, Central Valley and West Valley.
• Typical flavor: Citrus, honey, stone fruit and brown sugar.
• Acidity and body: Bright acidity with a clean medium body.
• Caffeine strength: Moderate.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, drip and chorreador.
• Milk or sweetener: Best black or lightly sweetened.
• Food pairings: Fruit pastries, honey cake and mild cheese.
• Related coffees: Honey-process and Caturra coffees.

Panamanian Coffee

• What it is: Specialty coffee famous for high-quality Gesha lots.
• Where it comes from: Boquete, Volcán and Renacimiento.
• Typical flavor: Jasmine, bergamot, peach and tropical fruit.
• Acidity and body: Bright acidity with a delicate body.
• Caffeine strength: Moderate.
• Best roast level: Light.
• Recommended brewing: Pour-over, Chemex and AeroPress.
• Milk or sweetener: Best served black.
• Food pairings: Fresh fruit, macarons and light pastries.
• Related coffees: Gesha and experimental-process coffee.

Salvadoran Coffee

• What it is: Volcanic-grown coffee known for sweetness and balance.
• Where it comes from: Apaneca-Ilamatepec and other mountain regions.
• Typical flavor: Caramel, chocolate, citrus and stone fruit.
• Acidity and body: Moderate acidity with a creamy body.
• Caffeine strength: Moderate.
• Best roast level: Medium.
• Recommended brewing: Drip, pour-over, espresso and French press.
• Milk or sweetener: Very versatile.
• Food pairings: Caramel, chocolate, fruit cake and nuts.
• Related coffees: Pacamara, Pacas and Bourbon.

Honduran Coffee

• What it is: Diverse Central American coffee with broad flavor potential.
• Where it comes from: Copán, Montecillos, Agalta and Opalaca.
• Typical flavor: Chocolate, caramel, tropical fruit and citrus.
• Acidity and body: Moderate acidity with a medium-to-full body.
• Caffeine strength: Moderate.
• Best roast level: Medium.
• Recommended brewing: Drip, pour-over, espresso and French press.
• Milk or sweetener: Works well with both.
• Food pairings: Chocolate desserts, nuts and breakfast breads.
• Related coffees: Catuai, Bourbon and Guatemalan coffee.

Mexican Coffee

• What it is: Generally approachable coffee from southern mountain regions.
• Where it comes from: Chiapas, Oaxaca, Veracruz and Puebla.
• Typical flavor: Chocolate, nuts, brown sugar and mild citrus.
• Acidity and body: Mild acidity with a smooth medium body.
• Caffeine strength: Moderate.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Drip, French press and café de olla.
• Milk or sweetener: Excellent with milk, sugar and spices.
• Food pairings: Sweet breads, cinnamon, chocolate and nuts.
• Related coffees: Café de olla and Central American coffee.

Indonesian or Sumatran Coffee

• What it is: Full-bodied island coffee often processed by wet hulling.
• Where it comes from: Sumatra, Java, Sulawesi, Bali and Flores.
• Typical flavor: Earth, herbs, cedar, spice and dark chocolate.
• Acidity and body: Low acidity with a heavy body.
• Caffeine strength: Moderate; blends may include stronger beans.
• Best roast level: Medium-dark to dark.
• Recommended brewing: French press, drip, moka pot and espresso.
• Milk or sweetener: Handles both very well.
• Food pairings: Dark chocolate, grilled foods and spice cake.
• Related coffees: Wet-hulled coffee and Java coffee.

Vietnamese Coffee

• What it is: Strong coffee commonly produced from Robusta beans.
• Where it comes from: Vietnam’s Central Highlands and surrounding regions.
• Typical flavor: Dark chocolate, nuts, earth and intense bitterness.
• Acidity and body: Low acidity with a heavy body.
• Caffeine strength: High when made primarily with Robusta.
• Best roast level: Dark.
• Recommended brewing: Phin filter, espresso and strong drip.
• Milk or sweetener: Traditionally paired with condensed milk.
• Food pairings: Sweet pastries, chocolate and savory breakfasts.
• Related coffees: Robusta and Vietnamese iced coffee.

Light Roast

• What it is: Coffee roasted briefly to preserve origin character.
• Where it comes from: Common in modern specialty-coffee roasting.
• Typical flavor: Floral, fruity, citrusy and tea-like.
• Acidity and body: High acidity with a light body.
• Caffeine strength: Similar by weight; relatively dense by volume.
• Best roast level: This is the lightest principal roast category.
• Recommended brewing: Pour-over, Chemex, drip and AeroPress.
• Milk or sweetener: Usually best black.
• Food pairings: Fruit, pastries and light breakfast foods.
• Related coffees: Cinnamon roast and light city roast.

Medium-Light Roast

• What it is: A transitional roast balancing origin and roast sweetness.
• Where it comes from: Popular among specialty roasters worldwide.
• Typical flavor: Fruit, caramel, honey and light chocolate.
• Acidity and body: Bright acidity with a developing medium body.
• Caffeine strength: Moderate; serving size matters most.
• Best roast level: Positioned between light and medium.
• Recommended brewing: Pour-over, drip, AeroPress and lighter espresso.
• Milk or sweetener: Good black or with a small amount of milk.
• Food pairings: Caramel pastries, fruit and milk chocolate.
• Related coffees: Light roast and medium roast.

Medium Roast

• What it is: A balanced roast combining origin and roasted flavors.
• Where it comes from: Widely used by commercial and specialty roasters.
• Typical flavor: Caramel, nuts, chocolate and gentle fruit.
• Acidity and body: Moderate acidity with a balanced body.
• Caffeine strength: Moderate and primarily serving-dependent.
• Best roast level: The central all-purpose roast category.
• Recommended brewing: Drip, pour-over, French press and espresso.
• Milk or sweetener: Excellent with or without additions.
• Food pairings: Pastries, chocolate, nuts and breakfast foods.
• Related coffees: City roast and American roast.

Medium-Dark Roast

• What it is: Coffee roasted until darker caramelized flavors dominate.
• Where it comes from: Common in espresso and traditional coffee blends.
• Typical flavor: Dark chocolate, caramel, spice and toasted nuts.
• Acidity and body: Low-to-moderate acidity with a full body.
• Caffeine strength: Similar by weight; slightly less dense by volume.
• Best roast level: Positioned between medium and dark.
• Recommended brewing: Espresso, moka pot, drip and French press.
• Milk or sweetener: Very suitable for milk and sweeteners.
• Food pairings: Chocolate cake, nuts and rich breakfast foods.
• Related coffees: Full city roast and espresso roast.

Dark Roast

• What it is: Coffee roasted until bold roast flavors predominate.
• Where it comes from: Associated with French, Italian and traditional roasts.
• Typical flavor: Smoky, bittersweet, charred and dark-chocolate-like.
• Acidity and body: Low acidity with a heavy body.
• Caffeine strength: Similar by weight but less dense by volume.
• Best roast level: The darkest principal roast category.
• Recommended brewing: Espresso, moka pot, French press and drip.
• Milk or sweetener: Handles generous additions well.
• Food pairings: Dark chocolate, rich desserts and savory breakfasts.
• Related coffees: French roast and Italian roast.

Washed Process

• What it is: Fruit is removed before the beans are dried.
• Where it comes from: Used throughout Latin America, Africa and Asia.
• Typical flavor: Clean, bright, crisp and clearly defined.
• Acidity and body: Pronounced acidity with a light-to-medium body.
• Caffeine strength: Processing causes little meaningful change.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, drip, AeroPress and espresso.
• Milk or sweetener: Usually best black or lightly complemented.
• Food pairings: Fruit, pastries and delicate sweets.
• Related coffees: Kenyan, Colombian and Costa Rican coffees.

Natural Process

• What it is: Whole coffee cherries dry around the beans.
• Where it comes from: Traditionally associated with Ethiopia and Yemen.
• Typical flavor: Berry, tropical fruit, wine and intense sweetness.
• Acidity and body: Moderate acidity with a full fruit-forward body.
• Caffeine strength: Processing causes little meaningful change.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, French press and AeroPress.
• Milk or sweetener: Often best black.
• Food pairings: Berries, chocolate and fruit desserts.
• Related coffees: Ethiopian natural and Yemeni coffee.

Honey Process

• What it is: Some sticky fruit mucilage remains during drying.
• Where it comes from: Strongly associated with Costa Rica and Central America.
• Typical flavor: Honey, caramel, fruit and rounded sweetness.
• Acidity and body: Balanced acidity with a creamy body.
• Caffeine strength: Processing causes little meaningful change.
• Best roast level: Light to medium.
• Recommended brewing: Pour-over, drip and AeroPress.
• Milk or sweetener: Good black or with a small amount of milk.
• Food pairings: Honey cake, caramel and stone fruit.
• Related coffees: Pulped-natural and Costa Rican coffee.

Pulped-Natural Process

• What it is: Skin is removed while some mucilage remains for drying.
• Where it comes from: Widely associated with Brazilian coffee production.
• Typical flavor: Chocolate, nuts, caramel and gentle fruit.
• Acidity and body: Mild acidity with a rounded body.
• Caffeine strength: Processing causes little meaningful change.
• Best roast level: Medium.
• Recommended brewing: Espresso, drip, moka pot and French press.
• Milk or sweetener: Works extremely well with both.
• Food pairings: Chocolate, nuts, cookies and breakfast foods.
• Related coffees: Honey-process and Brazilian coffee.

Wet-Hulled Process

• What it is: Parchment is removed while the beans remain moist.
• Where it comes from: Closely associated with Indonesia and Sumatra.
• Typical flavor: Earth, herbs, cedar, spice and dark chocolate.
• Acidity and body: Low acidity with a heavy body.
• Caffeine strength: Processing causes little meaningful change.
• Best roast level: Medium-dark to dark.
• Recommended brewing: French press, moka pot, drip and espresso.
• Milk or sweetener: Very compatible with both.
• Food pairings: Dark chocolate, grilled foods and spice cake.
• Related coffees: Sumatran and Indonesian coffees.

Anaerobic Process

• What it is: Coffee ferments in a sealed, low-oxygen environment.
• Where it comes from: Used experimentally across many specialty origins.
• Typical flavor: Tropical fruit, spice, candy and fermented complexity.
• Acidity and body: Vivid acidity with a syrupy body.
• Caffeine strength: Processing causes little meaningful change.
• Best roast level: Light to medium-light.
• Recommended brewing: Pour-over, AeroPress and controlled immersion.
• Milk or sweetener: Usually best black.
• Food pairings: Tropical fruit, cheese and rich pastries.
• Related coffees: Experimental fermentation and natural-process coffee.

Carbonic Maceration

• What it is: Whole cherries ferment in a carbon-dioxide-rich environment.
• Where it comes from: Adapted from winemaking for specialty coffee.
• Typical flavor: Red fruit, wine, spice and unusual aromatics.
• Acidity and body: Lively acidity with a smooth syrupy body.
• Caffeine strength: Processing causes little meaningful change.
• Best roast level: Light.
• Recommended brewing: Pour-over, AeroPress and precise immersion brewing.
• Milk or sweetener: Best served black.
• Food pairings: Berries, dark chocolate and aged cheese.
• Related coffees: Anaerobic-process and wine-like natural coffees.

Espresso

• What it is: Concentrated coffee brewed under pressure.
• Where it comes from: Developed and popularized in Italy.
• Typical flavor: Intense, sweet, concentrated and roast-forward.
• Acidity and body: Concentrated acidity with a syrupy body.
• Caffeine strength: High by volume but moderate per serving.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Espresso machine.
• Milk or sweetener: Excellent alone or in milk drinks.
• Food pairings: Biscotti, chocolate and small pastries.
• Related coffees: Ristretto, lungo, latte and cappuccino.

Ristretto

• What it is: A shorter, more concentrated espresso extraction.
• Where it comes from: Italian espresso tradition.
• Typical flavor: Sweet, rich, intense and less bitter.
• Acidity and body: Concentrated acidity with a very syrupy body.
• Caffeine strength: Often slightly less than a full espresso shot.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Espresso machine using a shortened extraction.
• Milk or sweetener: Excellent alone or in smaller milk drinks.
• Food pairings: Dark chocolate, biscotti and rich pastries.
• Related coffees: Espresso and cortado.

Lungo

• What it is: Espresso extracted with more water and additional time.
• Where it comes from: Italian and European espresso culture.
• Typical flavor: Strong, extended, dry and slightly bitter.
• Acidity and body: Moderate acidity with a thinner espresso body.
• Caffeine strength: Moderate to moderately high per serving.
• Best roast level: Medium.
• Recommended brewing: Espresso machine with a longer extraction.
• Milk or sweetener: Accepts a small amount of either.
• Food pairings: Breakfast pastries, toast and cookies.
• Related coffees: Espresso and Americano.

Americano

• What it is: Espresso diluted with hot water.
• Where it comes from: Associated with American tastes in wartime Europe.
• Typical flavor: Smooth espresso flavor with reduced intensity.
• Acidity and body: Moderate acidity with a light-to-medium body.
• Caffeine strength: Determined by the number of espresso shots.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Espresso machine plus hot water.
• Milk or sweetener: Optional and widely accepted.
• Food pairings: Breakfast sandwiches, pastries and cookies.
• Related coffees: Espresso, lungo and drip coffee.

Drip Coffee

• What it is: Hot water automatically filters through ground coffee.
• Where it comes from: Common in North American and European households.
• Typical flavor: Balanced and dependent on bean and roast.
• Acidity and body: Moderate acidity with a clean medium body.
• Caffeine strength: Often moderate to high per full cup.
• Best roast level: Light-medium through medium-dark.
• Recommended brewing: Automatic drip coffee maker.
• Milk or sweetener: Suitable for either.
• Food pairings: Nearly all breakfast foods and pastries.
• Related coffees: Pour-over and batch brew.

Pour-Over Coffee

• What it is: Water is manually poured over coffee in a filter.
• Where it comes from: Developed through European and Japanese filter traditions.
• Typical flavor: Clean, aromatic, detailed and origin-focused.
• Acidity and body: Bright acidity with a light clean body.
• Caffeine strength: Moderate to high per cup.
• Best roast level: Light to medium.
• Recommended brewing: V60, Chemex, Kalita or cone dripper.
• Milk or sweetener: Usually best black.
• Food pairings: Fruit, pastries and light breakfast dishes.
• Related coffees: Drip coffee, Chemex and single-origin coffee.

French-Press Coffee

• What it is: Full-immersion coffee separated by a metal plunger.
• Where it comes from: Developed through French and Italian designs.
• Typical flavor: Rich, rounded, oily and full flavored.
• Acidity and body: Moderate acidity with a heavy body.
• Caffeine strength: Moderate to high per serving.
• Best roast level: Medium to dark.
• Recommended brewing: Coarse grounds and four-minute immersion.
• Milk or sweetener: Works well with both.
• Food pairings: Hearty breakfasts, chocolate and rich pastries.
• Related coffees: Immersion brewing and cold brew.

AeroPress Coffee

• What it is: Coffee brewed by immersion and gentle manual pressure.
• Where it comes from: Invented in the United States.
• Typical flavor: Clean, concentrated, smooth and highly adjustable.
• Acidity and body: Adjustable acidity with a medium body.
• Caffeine strength: Moderate and recipe-dependent.
• Best roast level: Light through dark.
• Recommended brewing: Standard or inverted AeroPress method.
• Milk or sweetener: Suitable for either.
• Food pairings: Pastries, fruit, chocolate and travel snacks.
• Related coffees: Pour-over, French press and espresso-style coffee.

Moka-Pot Coffee

• What it is: Strong stovetop coffee brewed using steam pressure.
• Where it comes from: Developed and popularized in Italy.
• Typical flavor: Bold, concentrated, chocolatey and roast-forward.
• Acidity and body: Low-to-moderate acidity with a heavy body.
• Caffeine strength: Moderately high per serving.
• Best roast level: Medium-dark to dark.
• Recommended brewing: Stovetop moka pot.
• Milk or sweetener: Excellent with both.
• Food pairings: Biscotti, chocolate and breakfast pastries.
• Related coffees: Espresso and Cuban coffee.

Cold Brew

• What it is: Coffee extracted slowly with cool or room-temperature water.
• Where it comes from: Influenced by historic cold-extraction traditions.
• Typical flavor: Smooth, chocolatey, sweet and low in sharpness.
• Acidity and body: Low perceived acidity with a full body.
• Caffeine strength: Variable and potentially high when concentrated.
• Best roast level: Medium to dark.
• Recommended brewing: Twelve-to-twenty-four-hour immersion.
• Milk or sweetener: Excellent with milk, cream or syrup.
• Food pairings: Chocolate, breakfast foods and summer desserts.
• Related coffees: Iced coffee and nitro cold brew.

Iced Coffee

• What it is: Regular brewed coffee chilled and served over ice.
• Where it comes from: Enjoyed in many countries and coffee traditions.
• Typical flavor: Refreshing, roast-forward and dependent on the base brew.
• Acidity and body: Moderate acidity with a light-to-medium body.
• Caffeine strength: Similar to the original brewed coffee.
• Best roast level: Medium to dark.
• Recommended brewing: Brewed hot, flash-chilled or poured over ice.
• Milk or sweetener: Commonly served with both.
• Food pairings: Sandwiches, pastries and summer desserts.
• Related coffees: Cold brew and Japanese iced coffee.

Cappuccino

• What it is: Espresso combined with steamed milk and abundant foam.
• Where it comes from: Modern form developed in Italy.
• Typical flavor: Rich espresso softened by creamy, airy milk.
• Acidity and body: Mild perceived acidity with a creamy body.
• Caffeine strength: Determined by the espresso shot count.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Espresso machine with steamed milk.
• Milk or sweetener: Milk is essential; sweetener is optional.
• Food pairings: Croissants, biscotti and breakfast pastries.
• Related coffees: Latte, flat white and espresso.

Caffè Latte

• What it is: Espresso served with plentiful steamed milk and light foam.
• Where it comes from: Rooted in European coffee-and-milk traditions.
• Typical flavor: Mild, creamy, sweet and gently coffee-forward.
• Acidity and body: Low perceived acidity with a creamy body.
• Caffeine strength: Determined by the espresso shot count.
• Best roast level: Medium-dark to dark.
• Recommended brewing: Espresso machine with steamed milk.
• Milk or sweetener: Milk is essential; syrups are commonly added.
• Food pairings: Muffins, pastries, cookies and breakfast sandwiches.
• Related coffees: Cappuccino, flat white and café au lait.

Flat White

• What it is: Espresso with velvety steamed milk and thin microfoam.
• Where it comes from: Associated with Australia and New Zealand.
• Typical flavor: Stronger coffee presence with silky milk sweetness.
• Acidity and body: Moderate perceived acidity with a creamy body.
• Caffeine strength: Moderate to high, depending on shot count.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Espresso machine with finely textured milk.
• Milk or sweetener: Milk is essential; sweetener is optional.
• Food pairings: Toast, pastries and breakfast dishes.
• Related coffees: Latte, cappuccino and cortado.

Cortado

• What it is: Espresso balanced with a small amount of warm milk.
• Where it comes from: Spanish coffee culture.
• Typical flavor: Strong, smooth, balanced and lightly creamy.
• Acidity and body: Moderate acidity with a compact creamy body.
• Caffeine strength: Determined by the espresso shot count.
• Best roast level: Medium to medium-dark.
• Recommended brewing: Espresso machine with lightly steamed milk.
• Milk or sweetener: Milk is traditional; sugar is optional.
• Food pairings: Small pastries, toast and cookies.
• Related coffees: Flat white, macchiato and Gibraltar.

Caffè Mocha

• What it is: Espresso combined with chocolate and steamed milk.
• Where it comes from: Inspired by coffee-and-chocolate traditions.
• Typical flavor: Chocolatey, creamy, sweet and coffee-rich.
• Acidity and body: Low perceived acidity with a rich body.
• Caffeine strength: Moderate; chocolate may add a small amount.
• Best roast level: Medium-dark to dark.
• Recommended brewing: Espresso machine with chocolate and steamed milk.
• Milk or sweetener: Both are integral to most versions.
• Food pairings: Chocolate desserts, cookies and pastries.
• Related coffees: Latte, espresso and white mocha.