Know Your Coffee

Coffee Origins Guide

Where a coffee is grown shapes almost everything about how it tastes. Soil, altitude, climate, and processing method all leave their mark on the cup. This guide breaks down the major growing regions we source from and what makes each one distinctive.

Explore Regions
Ethiopia Natural Coffee

East Africa

The Birthplace of Coffee

Coffee originated in Ethiopia, and East African coffees remain some of the most distinctive and prized in the world — known for bright acidity, complex fruit notes, and floral aromatics.

Ethiopia
Berry, wine-like, floral. Natural process concentrates fruit character.
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Kenya
Bright, wine-like acidity with blackcurrant and tomato notes.
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Tanzania
Bright and juicy, often compared to Kenya but slightly milder.
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Uganda
Balanced, chocolatey, growing specialty reputation.

Central America

Balanced and Approachable

Central American coffees are known for balance — moderate acidity, medium body, and clean, approachable flavor profiles that make them excellent everyday coffees.

Guatemala
Chocolate, spice, full body. Volcanic soil adds complexity.
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Honduras
Balanced, nutty, mild sweetness.
Costa Rica
Clean, bright, citrus notes. Strict processing standards.
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Nicaragua
Mild, smooth, low acidity.
Mexico
Mild, nutty, chocolate undertones, low acid.
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South America

The World's Coffee Backbone

South America produces the majority of the world's coffee. These origins offer reliable, well-rounded profiles that work well as both single origins and blend bases.

Colombia
Balanced, caramel sweetness, mild fruit acidity.
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Brazil Santos
Nutty, chocolatey, low acidity, heavy body.
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Peru
Mild, clean, gentle acidity.
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Indonesia & Asia-Pacific

Earthy, Bold, Unmistakable

Indonesian coffees are processed using the wet-hulling method, which produces a heavier body, lower acidity, and distinctive earthy, herbal flavor notes found nowhere else.

Sumatra
Earthy, herbal, syrupy body, very low acid.
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Bali Blue
Smoky, earthy, low acid, full body.
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Papua New Guinea
Fruity, wine-like, complex.

Processing Methods

How Processing Shapes Flavor

Origin isn't the only factor — how the coffee cherry is processed after harvest has a major impact on the final cup.

Washed
Fruit removed before drying. Clean, bright, highlights origin character.
Natural
Dried inside the whole fruit. Fruity, sweet, wine-like.
Honey
Partial fruit left on during drying. Balance of clean and sweet.
Wet-Hulled
Indonesian method. Heavy body, low acid, earthy notes.
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Not Sure Where to Start?

Try the Single Origin Favorites Sample Pack to taste multiple origins side by side, or subscribe to explore a new origin every month.

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