How we choose specialty coffee

Choosing a specialty coffee is no longer just a question of taste, but a complete experience: a discovery of the flavors, origin and passion behind each bean. In recent years, specialty coffee has become more than just a drink: it is a culture, an art form and a sign of respect for quality. However, for many novice hobbyists, the choice may seem complicated. Let’s find out together how to choose the right coffee for you, step by step.

The origin of coffee – the foundation of taste

The origin of the coffee is the first element that defines the aromatic profile of the bean. Each production region has a specific terroir, that is, a set of environmental factors (soil, climate, altitude) that influence the final taste.

• Brazil offers full-bodied, sweet coffees with notes of chocolate, caramel and nuts.
• Ethiopia, considered the birthplace of coffee, produces beans with floral, fruity and vibrant aromas.
• Colombia brings balance and clarity, with hints of citrus and fine chocolate.
• Kenya is famous for its intense acidity and red fruit flavors.
• Costa Rica offers elegance, clarity and aromatic complexity.

The best way to discover your tastes is to try different origins. Write what you like – body, acidity, sweetness – and you will gradually learn to recognize your ideal profile.

The type of roast – the balance between flavor and intensity

Roasting is the heart of every coffee. In specialty coffee, roasting is not an industrial process, but an act of precision. The roaster works with each batch individually, adjusting temperature and duration to bring out the finest flavors.

• Light roast – highlights acidity and fruity notes, suitable for filter methods (V60, Chemex, Aeropress).
• Medium roast: provides balance between body and flavor, ideal for espresso or mocha.
• Dark roasting – brings bitter, chocolate and caramel notes, preferred by those who love milk drinks, this degree of roasting is not used in the world of specialty coffees.

Choose the roast level based on your cooking method, not just the color of the beans.

Freshness – the essential criterion for quality

Freshly roasted coffee is alive. The beans release their flavor already in the first weeks after roasting, which is why the roasting date is much more important than the expiry date.
Always look for coffee packaged in bags with a one-way valve, which allows carbon dioxide to escape without letting air in. Thus the aroma remains protected and the experience in the cup is authentic.

Coffee processing: the science behind the taste

Processing is how the coffee fruit (cherry) is transformed into the green beans that then reach the roaster. It is a crucial step that influences the taste, texture and sweetness of the coffee.

Natural processing (dry process)

It is the traditional method, used especially in Brazil, Ethiopia and Yemen.
Coffee cherries are dried whole in the sun for two to three weeks. The fruit ferments naturally and the sugars penetrate the berry.

☕ The result: full-bodied and sweet coffee, notes of ripe fruit, chocolate, wine. Ideal for espresso or French press.

Process washed

Preferred in Central and South America, this method involves removing the pulp, followed by fermentation in water to remove the sticky layer (mucilage). The beans are then washed and dried in a controlled manner.

☕ The result: clean and clear coffee with vibrant acidity and well-defined aromas. Perfect for filter methods (V60, Chemex).

Processed Honey (Semi-Wash)

Popular in Costa Rica, this method preserves some of the beans’ mucilage during drying, hence the name «honey.»

☕ The result: Balanced and velvety coffee with notes of honey, caramel and peach. A combination of the sweetness of the natural and the clarity of the washed.

How to choose the right process

• If you want clarity and acidity, choose Washed.
• If you prefer sweetness and a rich body, it becomes natural.
• For balance AND finesse, choose Honey.

The final choice: the coffee that represents you

There is no «best» coffee, only the right one for you.
If you love classic tastes, go to Brazil or Colombia. If you want freshness and flowers, Ethiopia and Kenya are the right choice.

Experiment, change origins and roasts, and notice how you feel. Over time you will discover your ideal profile: the coffee that speaks to you through aroma and balance.

Specialty coffee isn’t just a good drink. It is an experience of discovery, knowledge and respect for the work behind every bean.
Behind every cup there are growers, roasters and enthusiasts who believe in quality, detail and authentic taste.
Seek out freshly roasted coffee, support local roasters, and enjoy every flavor because every bean tells a story.