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

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 3

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 4

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.

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.

Korongo AB — Tanzania

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