What Matters

There's a lot of information available about coffee.

We wanted to share our thoughts on what it all means and what really matters!

Some of the things we'll cover include Location, Elevation, Soil type, and Processing method.  Also, notes about Shade Grown and Organic farming methods.  


Where in the world a coffee is grown.  This impacts the other three, as elevation changes from place to place, as do soil attributes, while processing method is often a regional or national 'style' that can be fairly similar across different farms from the same region.  

Each origin is characterized by a general taste profile.  A coffee from the Guatemala is more likely to be similar to another Guatemalan coffee rather than a Nicaraguan coffee, and two South American coffees (similarly processed) are more likely to have similar characteristics compared to an Indonesian coffee. 

Coffee growing regions are generally split into the "Big Four": 

South America

  • richer bodied
  • nutty, cocoa, and caramel,
  • bright acidity 
  • mild sweetness.  

Central America 

  • mellow acidity  
  • 'sugar'-y sweetness
  • medium body
  • overall well-balanced taste profile.


  • lighter body
  • very fruity or floral as light roasts, malty chocolate when roasted darker
  • coffees with a lot of distinctiveness

Southeast Asia

  • thick bodied
  • typically earthy coffees
  • unusual and distinctive aromatic notes
  • herbacious or berry notes

There are coffees from each that don't fit the general mold, but that gives you a good starting place on what to expect


The height above sea level that a coffee is grown. Coffee grown at higher altitudes is often considered better, but high altitude doesn't guarantee high quality - instead, it improves whatever quality was already present.  

Higher altitudes have three main features that may help coffee quality: 

 - coffees mature more slowly due to less oxygen availability

 - increased moisture levels (*needs to be verified)

 - larger difference in temperature between day and night

Higher-altitude berries tend to have more complex aromatics and acids, as well as a higher concentration of sugars in an often-smaller bean.

In the end, elevation is something to keep in mind, but it isn't a great indicator of quality. However, higher altitude beans do have higher acidity -- so if they are roasted similarly, will likely have more brightness than lower grown beans from a similar area.  

Soil Type:  

Soil type most assuredly plays a role in how your coffee tastes, as the availability of specific nutrients and water conditions is fundamental to how the plant grows and develops.  Coffee prefers soil with ample free nutrients and reasonable drainage.  

The two big soil types are 

Volcanic tends to grow aromatic, complex, and balanced coffees.

Loam tends to grow earthy, well-bodied, and rich coffees. 

Process or Processing: 

The most common processing type. Coffee (with the cherry intact) is placed in a wet mill and the cherry is removed from the seed before drying and fermentation. 

Washed process coffees result in: 

 - more consistent coffee : defective cherries float to the top of the wet mill and can be easily removed 

 - cleaner tasting coffee : less chance for off fermentation of the beans -- the beans themselves are not fermented, just the outer parchment. 

 - less fruitiness & complexity : there is no time for the sugars and aromatics to, effectively, leech into the beans as there is with natural or dried process coffees

 - less body 

Shade Grown

Most of our coffees are shade grown, and many without necessarily mentioning it in the description, but speaking generally, this is the state coffee grew in naturally in the wild - as forest floor cover, under the shade and protection of larger trees.  Most coffee today thrives best under these conditions, generally with lower crop yields than direct sun plantations but higher end quality.  

Additionally, this is the least environmentally disruptive farming method, allowing coffee plantations to still serve as viable habitat for local fauna in addition to its crop quality benefits.  


While the actual value, to the cup, of organic methods is highly debatable, we find that high-quality coffee producers often opt to use organic methods, and that many of the coffees we want to stock and work with are mainly or only available with an organic certification. 

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