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

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 the washed process usually affect the flavor compared with natural coffees?

Accepted Answer

Washed coffees usually taste cleaner and more transparent than natural coffees. You’re more likely to notice crisp acidity, floral or citrus-like details, and a clearer sense of the bean’s origin.

Natural coffees, by contrast, often feel fruitier, sweeter, and heavier-bodied, with notes that can resemble berries, jam, or fermented fruit.

For example, the washed Guatemala Catuai and Bourbon from Stockfleths may emphasize its plum, caramel, and dried-fruit notes with a cleaner structure, while the washed Kenya Specialty from 常盤珈琲焙煎所 赤羽店 may lean toward a bright, lively cup—especially at its light roast.

If you like the clean sweetness and defined fruit of washed coffee, try the Stockfleths Guatemala. If you enjoy brighter, more vivid acidity, the Kenya Specialty could be a good next choice.

DIDIMO GUZMAN / COLOMBIA

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