Coffee beans from different regions and farmed at various altitudes develop specific characteristics that determine the taste. High altitude arabica beans are considered higher quality and feature more desirable taste variances of  sweet-fruity notes to sugary flavors. The lower altitude robusta beans are known for their more earthy flavors. They are low in acid, but high in bitterness. Not only the region and the type of bean, but also every harvest year, just as with other crops like wine, will produce beans that differ in quality and taste.

Blends – “Miscela”

Roasters are trying to achieve a desired and consistent taste of their brands. Blending beans of different origin can balance variances in taste notes that will occur with the natural variation of the beans and harvests. Very few roasters produce single-origin coffees – they are rare, but if available, worth trying. The taste will be at least pure and may be amazing.


Roasting exposes beans to heat. This initiates multiple chemical processes that change sugars, proteins, and amino acids and accordingly change the bean’s appearance from small, green, and dry to a bigger and brown bean (at times oily). The temperature (145°C to 230°C / 300°F  to 450°F) and the length of exposure to heat (between 10 and 25min) determine the character of the roast; a shorter, lighter roast is preferred for filtered drip coffees and a longer, darker roast for espresso based coffees.

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