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’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 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

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.

Jungle Berry

Details

Reviews

Where to buy

Similar beans

About this bean

Finca La Palestina ‘Gesha Inca’ #5485

Ethiopia Gesha CM Natural

Ethiopia Limmu Kossa

Costa Rica Honey

コロンビアブエノス・アイレス農園スーダンルメナチュラル【浅煎り】