Question 1

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 2

I’ve been curious about SL28 and SL34—how do they usually taste different in the cup? Are they mainly associated with Kenyan coffee?

Accepted Answer

SL28 and SL34 are both strongly associated with Kenya, especially in washed Kenyan coffees, though they can also be grown in other producing countries.

In the cup, the distinction is often described like this:

- **SL28**: frequently more vivid and aromatic, with pronounced blackcurrant, berry, citrus, tomato-like savory acidity, and a juicy, winey character. It can feel especially expressive when grown at high elevation.
- **SL34**: often has a little more weight and sweetness, with deeper fruit, brown-sugar or caramel-like tones, and a rounder body. It can still be very bright, but may come across as less sharply floral or citrus-led than SL28.

That said, processing, roast level, altitude, and the particular lot can easily matter as much as the variety. A coffee containing both varieties is also very common in Kenya, so you may taste a mix of those vivid fruit and syrupy-sweet qualities rather than a clean “SL28 versus SL34” separation.

If you like bright, juicy berry acidity, SL28-forward Kenyan lots are a great direction. If you prefer that Kenyan fruit character with a slightly fuller, sweeter feel, SL34 or mixed SL28/SL34 lots may suit you. For a Kenyan option in this collection, **常盤珈琲焙煎所 赤羽店’s Kenya Specialty** is a lightly roasted, washed coffee—but its specific varieties are not listed, so I wouldn’t assume it is SL28 or SL34 without confirming with the roaster.

Question 3

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 4

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.

Question 5

How does anaerobic processing change the flavor compared with a regular natural? I’m curious whether it would suit someone who likes bright, fruity coffees.

Accepted Answer

Anaerobic processing often makes a coffee taste more intense and fermented than a regular natural.

- **Regular natural:** typically fruit-forward, sweet, and jammy, with flavors that can feel like berries or dried fruit. The fruit character is often clear but relatively familiar.
- **Anaerobic natural:** fermented in a low-oxygen environment before or during drying, which can amplify sweetness and create more unusual notes—think boozy fruit, tropical candy, yogurt-like acidity, wine, or spice. The texture can also feel heavier and more syrupy.

If you like **bright, fruity coffees**, anaerobic lots can be a great fit—especially when they retain a clean, juicy acidity. However, some can be more funky or fermenty than you may want. If you prefer crisp citrus, floral notes, and a clean finish, a washed coffee may be more reliable; for example, the washed, light-roasted Kenyan coffee carried by 常盤珈琲焙煎所 赤羽店 could be worth considering.

If you enjoy the sweeter, dried-fruit side of coffee, the Guatemala from Stockfleths—with plum, caramel, and dried-fruit notes—may also be a gentler step toward more fruit-driven profiles.

Colombia El Silencio SL28 Anaerobic Natural

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