How to Read a Coffee Label

Have you ever looked at a coffee label and thought, “Wow, this is confusing!”? We’re here to help you understand two important aspects that can make choosing your next coffee a little easier: origin and processing.

Origin

Coffee origin is a useful indicator of the aromatic profile you might expect. Different countries and regions have their own traditions, growing conditions and processing methods, all of which influence the final flavour.

For example, natural processing is common in Brazil, while washed coffees are traditionally produced in many Central American countries.

Here are some typical flavour characteristics associated with different coffee origins.

Brazil

Thanks to its growing conditions and the tradition of producing natural and pulped natural coffees, Brazil is known for coffees that work particularly well as espresso.

Good body • Low acidity • Chocolate and nutty notes

Kenya, Rwanda, Burundi and Tanzania

Many coffees from these East African countries are grown at high altitudes and processed using the washed method. They are often excellent choices for filter brewing thanks to their vibrant flavour profiles.

Bright acidity • Red fruit notes • Citrus and floral characteristics

Ethiopia

Ethiopian coffees are traditionally processed using either washed or natural methods, producing distinctive aromatic profiles.

Bergamot and jasmine notes • Wine-like and fruity characteristics in natural coffees • Delicate, tea-like qualities in washed coffees

Central America

Coffees from Nicaragua, Mexico, Guatemala and Honduras offer a wide variety of flavour profiles, influenced by altitude, variety and processing.

Washed coffees are common in these countries, although natural and honey processes are also widely used.

Citrus notes • Chocolate and caramel sweetness • Fruity and floral characteristics

Colombia

Colombia has numerous microclimates and growing regions, resulting in an incredible diversity of coffee flavours.

Although washed processing has traditionally been the most common method, other processes are increasingly popular.

Citrus fruit • Floral notes • Sweet panela and caramel characteristics

Southeast Asia

In countries such as Indonesia, coffee is grown in humid tropical conditions.

In Sumatra, a traditional method known as wet-hulling (giling basah) is commonly used to help process coffee in this environment.

These coffees often have distinctive flavour characteristics.

Full body • Spicy notes • Earthy and herbal characteristics

Processing

Coffee processing refers to the methods used to remove the fruit and prepare coffee beans for drying, storage and export.

Each method can influence the final flavour through the physical, chemical and microbial changes that occur during processing.

Washed process

In washed processing, the outer skin and pulp of the coffee cherry are removed. The remaining mucilage is then removed, often through fermentation followed by washing, before the beans are dried.

Washed coffees frequently offer:

Citrus and fresh fruit flavours • Light to medium body • Bright acidity

Natural process

In natural processing, whole coffee cherries are dried with the fruit still surrounding the beans.

Once they reach the appropriate moisture level, the dried fruit layers are removed.

Natural coffees often present:

Full body • Chocolate and dried fruit notes • Wine-like and tropical fruit flavours • Rounded acidity

Pulped natural or honey process

In these methods, the outer skin of the coffee cherry is removed, while some or all of the mucilage remains on the beans during drying.

Although pulped natural and honey processing are not exactly the same, both can produce flavour profiles that combine characteristics associated with washed and natural coffees.

Typical characteristics include:

Medium body • Fruity sweetness • Honey-like notes • Balanced acidity

We hope this short guide helps you understand coffee labels and choose your next coffee with greater confidence!