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 makes Central American coffee different from coffee from other regions? I’m a beginner and don’t really enjoy very sour coffee—are there any origins you’d recommend?

Accepted Answer

Central American coffees are often known for a balanced, easy-to-drink taste. Compared with very bright, citrusy coffees from some regions, they can feel more like caramel, nuts, chocolate, or ripe fruit—though the taste still changes by farm and roast.

If you prefer less sour coffee, a good option in the available selection is the Guatemala coffee from Stockfleths. It is a medium roast and has notes described as plum, caramel, and dried fruit. Think of it more like fruit jam and caramel candy than lemon juice.

For an even simpler choice, you could also try a medium-roast blend such as KASHIWA CAFE 珈茶話’s Kashiwa Blend, which is described as sweet. Blends can be a comfortable starting point when you want a gentler cup.

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’ve been seeing Typica and Bourbon listed as varieties—how do they usually differ in the cup? I like bright, fruity coffees but want to describe the sweetness more clearly in a review.

Accepted Answer

Typica and Bourbon can overlap a lot, especially once origin, processing, and roast are considered, but they often show different tendencies in the cup:

- **Typica**: often perceived as cleaner and more delicate, with floral, citrus, tea-like, or refined fruit notes. Its sweetness may come across as **honey-like, cane-sugar-like, or light and transparent**.
- **Bourbon**: often has a rounder body and a more pronounced, plush sweetness. Depending on origin and processing, that can read as **caramel, brown sugar, ripe stone fruit, berry jam, or chocolate-like sweetness**.

For a review, it helps to describe *what kind* of sweetness you mean rather than only writing “sweet.” For example:

- **Sugar sweetness**: cane sugar, honey, caramel, brown sugar  
- **Fruit sweetness**: ripe plum, grape, berry, dried fruit  
- **Confection-like sweetness**: chocolate, toffee, candy  
- **Texture-linked sweetness**: syrupy, juicy, round, creamy

You could write something like: “The bright acidity feels citrus-like, while the sweetness is closer to honey than caramel,” or “It has a juicy fruit sweetness, like ripe plum and dried fruit, rather than a candy-like sweetness.”

If you like bright, fruity coffees, the washed, light-roasted **Kenya Specialty** from 常盤珈琲焙煎所 赤羽店 may be worth trying for a clearer, livelier profile. If you want to practice identifying a deeper fruit-and-sugar sweetness, the washed Guatemala with **Catuai and Bourbon** from Stockfleths—listed with plum, caramel, and dried-fruit notes—could offer a useful contrast.

Question 5

What are Typica and Bourbon varieties? Are they a good choice for a beginner who doesn’t like overly sour coffee?

Accepted Answer

Typica and Bourbon are two common coffee plant varieties. Think of them like different apple varieties: both are coffee, but they can taste a little different.

- **Typica** often has a clean, balanced cup with gentle sweetness.
- **Bourbon** is often known for a rounder, sweeter taste, sometimes like caramel or fruit.

For a beginner who does not enjoy very sour coffee, they can be a good choice—but the **roast level and brewing method matter more** than the variety alone. Choosing a **medium roast** is usually a safer starting point, since it tends to taste more like chocolate, nuts, or caramel and less sharply tangy.

From the available coffees, the Guatemala coffee made with **Catuai and Bourbon** is medium roasted and has notes of **plum, caramel, and dried fruit**, so it may be a comfortable option if you like some sweetness and fruitiness without an overly sharp sour taste.

Catuai Amarillo Cooperative / MEXICO

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