Question 1

What is Brazilian coffee like? I’m a beginner and don’t really enjoy very acidic coffee.

Accepted Answer

Brazilian coffee is often a good choice if you prefer low acidity. It commonly tastes smooth and comforting, with notes like roasted nuts, cocoa, or milk chocolate—more like a chocolate biscuit than a sharp citrus fruit.

For a beginner, look for a Brazilian coffee described as:
- **Nutty**
- **Chocolatey**
- **Smooth**
- **Full-bodied**

It is also commonly used as the base of blends because it gives a mellow, balanced 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 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

I usually associate Brazil with chocolatey, nutty flavors—are there any Brazilian coffees that taste more fruity or floral?

Accepted Answer

Yes—while Brazil is often associated with chocolate, nuts, and a round body, some lots can show noticeably brighter fruit or floral character depending on variety, processing, and growing conditions.

For a fruitier cup, look for Brazilian coffees described with notes such as red berries, stone fruit, citrus, or tropical fruit. Natural-processed coffees can especially bring out jammy sweetness and ripe-fruit character, though they may still retain Brazil’s familiar chocolate-like base.

For a more floral direction, washed or carefully processed lots may feel cleaner and lighter, with subtle tea-like florals alongside sweetness. These are often less heavy than the classic nutty-chocolate profile.

If you like Brazil’s chocolatey comfort but want something more expressive, try a fruit-forward natural Brazil first—it can bridge cocoa sweetness with berry-like fruit. If you prefer a cleaner, more delicate cup, seek a lighter, floral-leaning Brazilian lot.

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プライドオブモカシダモ G１アルベゴナナチュラル

エルサルバドルセンテナリオナチュラル

コロンビアティピカ

パプアニューギニア・レッジーナ

LEAVES COFFEE 浅煎り豆