1. Freshness is everything
Coffee is a perishable food. Once roasted, the beans begin to off-gas CO₂ and slowly lose their aromatics. Most specialty coffee is at its peak between 7 and 28 days after roasting - and begins to taste flat beyond that window.
Always look for a roast date on the bag - not a “best before” date. If a roaster won’t tell you when their coffee was roasted, that’s a red flag. The best specialty roasters roast to order and stamp the date clearly.
2. Where the beans come from (origin)
Coffee is grown in a band around the equator sometimes called the “Bean Belt.” Different regions produce dramatically different flavour profiles:
- EthiopiaFloral, tea-like, blueberry, jasmine. The birthplace of coffee.
- ColombiaBalanced, caramel, red fruit, mild acidity. Great for everyday drinking.
- GuatemalaChocolate, brown sugar, walnut. Full-bodied and approachable.
- KenyaBright, winey, black currant, tomato. Bold and complex.
- BrazilNutty, chocolatey, low acidity. Common in espresso blends.
- SumatraEarthy, herbal, full body, low brightness. Dark roast favourite.
Single-origin coffees come from one farm, region, or co-op - great for exploring distinct flavours. Blends combine multiple origins for consistency and balance, which is why they’re common in espresso.
3. How the beans were processed
After harvesting, the coffee cherry is processed to remove the fruit from the seed (bean). The method has a huge impact on flavour:
Washed (Wet)
Clean, bright, and transparent - the bean's terroir shines through.
Best for: If you enjoy clarity and acidity.
Natural (Dry)
Fruity, funky, wine-like. The fruit dries around the bean, imparting intense sweetness.
Best for: If you enjoy bold, fruit-forward coffees.
Honey
A middle ground - some fruit sweetness, medium body, less acidity than natural.
Best for: If you want the best of both worlds.
4. Choosing a roast level
Roast level is one of the most misunderstood aspects of coffee. Here’s the simple truth: the darker the roast, the more roast flavour dominates and the less origin character you taste.
Light Roast
Preserves the bean's original character. Fruity, floral, higher acidity, complex. Best brewed as pour-over or filter coffee.
Medium Roast
Balanced sweetness and acidity. More approachable. Works well across most brew methods.
Dark Roast
Bold, smoky, bitter, with low acidity. Roast character dominates. Works well as espresso or with milk.
Want to understand roasting in depth? Read our guide: The Coffee Roasting Process Explained →
5. Matching beans to your brew method
Not all beans perform well in every brew method. A great espresso bean might taste harsh as a pour-over; a delicate Ethiopian light roast might get lost in a French press.
| Brew Method | Recommended Roast | Origin Ideas |
|---|---|---|
| Pour-over / V60 | Light to Medium | Ethiopia, Kenya, Colombia |
| French Press | Medium to Dark | Guatemala, Sumatra, Brazil |
| AeroPress | Medium | Any single-origin |
| Espresso | Medium-Dark to Dark | Brazil blend, Colombia |
| Cold Brew | Medium to Dark | Brazil, Sumatra |
Not sure which brew method is right for you? Read our brewing methods guide →
Now find beans you’ll love.
Browse freshly roasted beans from specialty roasters - filter by origin, process, roast level, and more.