Question 1

What does “washed process” mean for coffee? I’m not a big fan of sour coffee—would a washed coffee still be a good choice for a beginner?

Accepted Answer

“Washed process” means the coffee fruit is removed from the bean soon after harvesting, then the beans are cleaned and dried. This often gives the cup a cleaner, clearer taste—like the difference between plain yogurt and yogurt with lots of fruit mixed in.

A washed coffee can still be a good choice if you do not like sour flavors. The process alone does not decide how sour it will taste. Roast level and the bean itself matter a lot.

For a beginner, I’d keep it simple:
- Choose a **medium roast** if you want a smoother, more balanced cup.
- Look for notes such as **caramel, chocolate, nuts, or sweetness**.
- Be more cautious with **light roasts**, which can taste brighter or more tart.

For example, the washed Guatemala coffee from Stockfleths is medium roasted and has notes of **plum, caramel, and dried fruit**. It may have some fruitiness, but the caramel note suggests a sweeter, rounder direction rather than sharply sour.

Question 2

What does “Colombian coffee” actually mean? I’m a beginner and don’t really like sour coffee—are there any Colombian beans you’d recommend?

Accepted Answer

“Colombian coffee” usually means coffee beans grown in Colombia, a major coffee-producing country in South America. Many Colombian coffees are known for being well balanced—often a mix of gentle sweetness and a mild, fruit-like brightness.

If you do not like sour coffee, don’t worry: Colombian coffee is not always sharply sour. Think more like the soft tang of a ripe apple or caramelized fruit, rather than lemon juice.

For a beginner, choose a Colombian coffee described as:

- **Chocolatey or nutty** — usually the safest choice for a smooth, familiar taste.
- **Caramel-like or sweet** — good if you enjoy a round, comforting cup.
- **Medium or dark roast** — these tend to feel less tangy than light roasts.

Avoid bags emphasizing words like **bright acidity**, **citrus**, or **lemon**, especially at first. A medium-to-dark roasted Colombian bean with chocolate or caramel notes would be a simple, low-risk place to start.

Question 3

How do Caturra and Catuai usually differ in the cup? I’m trying to put into words whether I prefer brighter, cleaner coffees or sweeter, more rounded ones.

Accepted Answer

Caturra often comes across as brighter and more articulate in the cup: think lively citrus or red-fruit acidity, a lighter body, and a clean finish—especially when washed.

Catuai can still be bright, but it more often feels a little rounder and sweeter, with a sturdier body and notes such as caramel, ripe fruit, or chocolate depending on processing and roast. The difference is not absolute, though: origin, processing, and roast can outweigh variety.

If you like brighter, cleaner coffees, look for lighter-roasted washed lots and compare how the acidity presents itself. If you prefer sweeter, more rounded cups, a Catuai may be a useful starting point. For example, the washed, medium-roast Guatemalan Catuai and Bourbon offered by Stockfleths is described with plum, caramel, and dried-fruit notes, so it may be a good reference for the sweeter, fruit-rounded side rather than a sharply citrus-driven profile.

Question 4

I’m curious about Colombian coffee—what flavor profile should I expect, and how does it vary by region?

Accepted Answer

Colombian coffees are often known for a balanced cup: a pleasant, lively acidity paired with caramel-like sweetness, medium body, and a clean finish. Compared with very bright, citrus-forward coffees, they usually feel more rounded; compared with heavier, earthier profiles, they tend to be clearer and sweeter.

Regional variation can be noticeable, though it depends on processing and roast as well as origin. Higher-elevation growing areas often produce more vivid acidity and floral or fruit-like notes, while coffees from somewhat warmer or lower areas may lean toward softer sweetness, nuts, chocolate, and a fuller mouthfeel.

If you enjoy a balanced coffee with sweetness and gentle fruit, Colombian coffee is a great place to explore. If you like brighter, more fruit-forward cups, try a Colombian with higher-elevation character; if you prefer chocolatey, mellow comfort, look for one roasted to emphasize body and sweetness.

Question 5

I usually enjoy light roasts, but I’m still not sure how to describe what I like. How would an Ethiopian natural taste different from a washed Kenyan?

Accepted Answer

A washed Kenyan often tastes cleaner and more structured: think bright acidity, crisp fruit, and a tea-like finish. The Kenya Specialty from 常盤珈琲焙煎所 赤羽店 is a light roast and washed, so it may be a useful reference if you enjoy clarity and lively acidity.

An Ethiopian natural, by contrast, is often more fruit-forward and aromatic, with a rounder, sometimes jammy or wine-like impression. Where a washed Kenyan can feel precise and sparkling, a natural Ethiopian can feel sweeter, fuller, and more expressive.

If you like light roasts for their clean, vivid character, try a washed Kenyan. If you find yourself wanting more fragrant fruit and sweetness, a natural Ethiopian may be worth exploring.

Alirio Muñoz, Colombia

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