Question 1

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 2

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 3

What does “honey process” mean in coffee? I don’t like sour coffee, so is it something a beginner like me should try?

Accepted Answer

“Honey process” is a way coffee cherries are dried after harvest. Some of the sticky fruit layer is left on the bean while it dries—despite the name, no actual honey is added.

It often gives coffee a sweeter, rounder taste, a bit like dried fruit, brown sugar, or syrup. That can make it feel less sharp than some very bright coffees, but it does **not** automatically mean “not sour.” Acidity also depends a lot on the bean, roast level, and brewing.

For a beginner who dislikes sour coffee, honey-process coffee can be worth trying if you choose:

- **Medium roast or slightly darker**
- Flavor descriptions like **caramel, chocolate, nuts, dried fruit, or sweet**
- Avoid descriptions focused on **lemon, grapefruit, cranberry, or very floral** notes

So: yes, it can be a good option—but choose a sweeter, medium-roasted honey-process coffee rather than a very light roast.

Question 4

I usually gravitate toward Ethiopian coffees, but I’d like to explore Central American beans too. What flavor differences should I expect between Guatemala and Costa Rica?

Accepted Answer

Compared with many Ethiopian coffees, Central American coffees often feel more structured and familiar: clearer sweetness, rounded acidity, and notes like chocolate, caramel, nuts, or ripe fruit rather than intensely floral, tea-like, or berry-driven profiles.

For **Guatemala**, expect a balanced cup with medium body and a sweet, gently bright character. The Guatemala available in this context—**Stockfleths’ washed Catuai and Bourbon**—is described with **plum, caramel, and dried-fruit** notes. It may be a good bridge from Ethiopian coffee: the plum and dried-fruit character can provide fruit complexity, while caramel adds a softer, more grounded sweetness.

For **Costa Rica**, I don’t have a specific BeanLog entry to compare, so I can only describe it generally. Costa Rican coffees are often known for clean cups, bright but controlled acidity, and a sweet, crisp profile that can lean toward citrus, stone fruit, or honey-like sweetness depending on processing and roast.

If you like Ethiopian coffees for their fruitiness but want something less floral and more caramel-sweet, try the **Stockfleths Guatemala** first.

Question 5

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.

コスタリカサンタロサ 1900 マチョ

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ブラジルサンタカタリーナ中煎り

コスタリカ サンタロサ 1900 マチョ