Coffee Wiki

31 entries across 2 categories

Processes

How coffee is prepared after harvest — each method shapes the final cup.

Anaerobic

process

Fermentation occurs in sealed, oxygen-free environments, producing intense, often exotic flavor profiles.

Carbonic Maceration

process

Borrowed from winemaking, whole cherries ferment in CO2-saturated tanks, developing vibrant, wine-like complexity.

Decaf

process

Caffeine is removed before roasting using one of several methods, each preserving varying degrees of the coffee's original flavor.

Double Fermentation

process

Coffee undergoes two rounds of fermentation, intensifying sweetness and complexity while maintaining clean structure.

Extended Fermentation

process

Prolonged fermentation periods push flavor development further, yielding funky, complex, and fruit-forward profiles.

Honey

process

Depulped seeds are dried with some or all mucilage intact, bridging the gap between washed clarity and natural fruitiness.

Natural

process

Whole cherries are dried intact with the fruit on the seed, producing heavy body and pronounced fruit-forward flavors.

Washed

process

Seeds are depulped and fermented to remove mucilage before drying, producing clean, bright cups that highlight origin character.

Wet Hulled

process

A method unique to Indonesia where parchment is removed while still damp, yielding earthy, full-bodied cups.

Origins

The countries and regions where coffee is grown, each with its own character.

Brazil

origin

The world's largest coffee producer, known for chocolatey, nutty, low-acid profiles and increasingly diverse specialty lots.

Burundi

origin

A small, landlocked East African origin producing exceptionally clean, structured coffees with citrus brightness and a tea-like clarity.

Colombia

origin

One of the world's largest specialty producers, known for balanced sweetness, caramel notes, and increasingly experimental processing.

Costa Rica

origin

A pioneer in honey processing and micro-mill innovation, producing bright, sweet, meticulously processed coffees.

Ecuador

origin

An emerging specialty origin straddling the equator, producing rare Gesha and heirloom varieties at extreme altitudes in Loja and the Andes.

El Salvador

origin

A small Central American origin known for sweet, balanced cups and exceptional Bourbon and Pacamara varieties.

Ethiopia

origin

The birthplace of coffee, known for floral, fruity, and complex cup profiles from regions like Yirgacheffe, Sidamo, and Guji.

Guatemala

origin

Volcanic terroir and diverse microclimates produce coffees ranging from chocolate-heavy to bright and complex.

Honduras

origin

Central America's largest coffee producer, with high-altitude farms delivering sweet, balanced cups and strong Cup of Excellence representation.

India

origin

A diverse producing country known for the unique Monsooned Malabar process and high-quality estate coffees from Karnataka's misty Western Ghats.

Indonesia

origin

A vast archipelago producing earthy, full-bodied coffees via the unique wet-hulled process, plus emerging specialty lots.

Kenya

origin

Renowned for bold, juicy acidity and blackcurrant-tomato flavor signatures, processed through the distinctive Kenya double-wash method.

Laos

origin

A quietly emerging Southeast Asian origin, with most specialty coffee grown on the fertile Bolaven Plateau at elevations that rival its better-known neighbors.

Mexico

origin

A large Central American producer with a strong organic tradition, delivering soft, chocolate-forward cups from high-altitude southern states.

Nicaragua

origin

Central America's largest nation by area producing sweet, balanced coffees with soft acidity and caramel complexity from northern highland farms.

Panama

origin

Home of the legendary Gesha variety, Panama produces some of the world's most expensive and complex coffees.

Peru

origin

An emerging specialty origin with high-altitude farms producing sweet, clean coffees with growing recognition.

Rwanda

origin

A landlocked East African origin producing bright, fruit-forward coffees with floral complexity, often from fully-washed micro-lots.

Thailand

origin

A rapidly developing specialty origin in northern Thailand, where Akha hill tribe farmers and a new generation of processors are producing standout naturals and washed lots from high-altitude mountain farms.

Uganda

origin

An underrated East African origin producing bold, fruit-forward coffees from the slopes of Mount Elgon and the Rwenzori Mountains.

Yemen

origin

Coffee's ancient homeland, producing wild, complex naturals from heirloom Typica varieties grown on centuries-old terraced mountain farms.