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Coffee Answers

EVERYTHING YOU EVER WANTED TO KNOW ABOUT COFFEE.

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Six coffee questions, answered without the attitude.

Plain-English answers drawn from the Specialty Coffee Association, World Coffee Research and the National Coffee Association. These explain general coffee knowledge, not the scores or identity of any untested coffee. The full searchable answer bank is available below when you need something more specific.

Are tasting notes ingredients added to coffee?

Usually not. Notes such as citrus, cocoa or jasmine describe aromas and flavors a taster perceives in brewed coffee; they are not an ingredient list. Flavored coffees are a separate category. A roaster's tasting notes are its descriptions, not proof that we independently tasted that bag.

Why this matters: A descriptive assessment records perceived sensory characteristics. It is separate from an evaluator's judgment of quality.

Explore the flavor wheelSource: Specialty Coffee Association — Coffee Value Assessment

What is the difference between washed, natural and honey coffee?

In broad terms, washed coffee is depulped and its mucilage is removed before drying; natural coffee dries inside the whole cherry; honey coffee is depulped but dried with some mucilage remaining. These process labels do not guarantee a particular flavor or a higher score.

Why this matters: Processing choices influence fermentation and drying, but variety, ripeness, handling and roasting also affect the cup.

Compare coffee processesSource: National Coffee Association — Coffee Processes

Is Arabica a coffee variety?

Arabica is a species, Coffea arabica. Bourbon, Typica, and many other named lines are varieties within that species. A variety name can help explain agronomic traits, but it cannot identify a farm or establish that a particular lot tastes a certain way.

Why this matters: Growing environment, plant health and postharvest decisions matter alongside genetics.

Understand coffee geneticsSource: World Coffee Research — Arabica catalog

Is dark roast stronger than light roast?

Dark roast can taste more bitter or intensely roasted, but that does not by itself mean it contains more caffeine. Roast color labels are not uniform across companies. Compare the same coffee brewed at the same dose before attributing flavor or strength to roast alone.

Why this matters: Roast degree affects flavor, while brewing dose and recipe affect the concentration in your cup.

Read the roasting guideSource: National Coffee Association — Coffee Roasts

How should I store whole-bean coffee?

Keep beans in an airtight, opaque container in a cool, dry, dark place, away from moisture and heat. Grind just before brewing when practical. Freshness depends on the roast, packaging and how the coffee has been stored; a single universal peak-freshness date is not reliable for every bag.

Why this matters: Air, light, warmth and moisture all speed flavor loss or create storage problems.

Explore brewing methodsSource: National Coffee Association — Storage and Shelf Life

Can one tasting score prove which coffee is best?

No. A score reflects a particular evaluation method, sample and taster or panel. The Specialty Coffee Association distinguishes sensory descriptions, judgments of quality, physical characteristics and information such as origin traceability. We publish our own scores only for coffees actually brewed and reviewed by us.

Why this matters: A competition result, a roaster's flavor description and an independent tasting score answer different questions; they should not be converted into one universal ranking.

How we research and rate coffeeSource: Specialty Coffee Association — Coffee Value Assessment

Research update · Genetics

Is Pink Bourbon actually a Bourbon?

Genetic tests reported by Cafe Imports in 2017 and 2023 indicate that sampled Pink Bourbon material belongs closer to Ethiopian landrace ancestry than the traditional Bourbon variety. The older Red × Yellow Bourbon origin story should not be repeated as established fact.

A farmer or roaster may use Pink Bourbon as the trade name for a pink-cherry coffee; a name and cherry color do not prove genetic parentage. Some tested samples had mixed markers, so the identity of any particular lot still needs evidence.

Read the corrected comparisonSource: Cafe Imports — Pink Bourbon genetics report (2023)

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FARMS & FARMERSAnswer

How do farmers dry coffee beans?

Farmers dry coffee beans by reducing their moisture content from approximately 50% to a stable 10–12% using sun drying, mechanical drying, or a combination of both. Sun drying involves spreading coffee on patios or raised beds, while mechanical drying uses heated air to speed up the process and ensure consistency, especially in humid climates.

FARMS & FARMERSWet-HulledPulped Natural
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What is coffee leaf rust and how does it affect farmers?

Coffee leaf rust (CLR) is a devastating fungal disease caused by the pathogen *Hemileia vastatrix* that attacks the leaves of coffee plants. It causes premature leaf drop, which prevents the plant from photosynthesizing, leading to reduced yields, weakened trees, and in severe cases, total crop loss, significantly threatening the livelihoods of coffee farmers worldwide.

FARMS & FARMERSColombiaArabica
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What is the difference between Arabica and Robusta farming?

Arabica and Robusta farming differ primarily in growing conditions and plant resilience. Arabica requires high altitudes, cooler temperatures, and careful management, making it more delicate but higher in quality. Robusta is a hardier, more disease-resistant plant that thrives at lower altitudes and in warmer climates, allowing for easier cultivation and higher yields.

FARMS & FARMERSArabicaTypica
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How do farmers determine the price of coffee?

Coffee prices are primarily determined by the 'C-price,' a global commodity market price set on the Intercontinental Exchange (ICE). However, specialty coffee farmers often bypass this by negotiating 'direct trade' prices based on quality, certifications, and sustainability, which are significantly higher than the volatile commodity market rate.

FARMS & FARMERSSpecialty coffee
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How does altitude affect the taste of coffee beans?

Coffee altitude significantly influences flavor by dictating the speed of cherry maturation. Higher altitude coffee grows in cooler temperatures, leading to slower development that concentrates sugars and acids, resulting in more complex, aromatic, and acidic profiles. Conversely, lower altitude coffee typically matures faster, often producing simpler, milder, and earthier flavor profiles with less acidity.

FARMS & FARMERSSpecialty coffeeTerroir
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How do coffee farmers process coffee cherries?

Coffee processing is the method of removing the fruit from the coffee seed (the bean). The three primary methods are washed (pulping and fermenting), natural (drying the whole cherry), and honey (drying with some fruit mucilage left on). Each method significantly alters the final cup's body, acidity, and flavor profile.

FARMS & FARMERSFermentationWashed
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What is the role of a coffee cooperative?

A coffee cooperative is an organization owned and managed by farmers to pool their resources, process their coffee, and market it collectively. By working together, smallholder farmers gain better access to international markets, share the costs of expensive processing equipment, and achieve greater bargaining power, which helps ensure more stable and equitable income for their families.

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What is the life cycle of a coffee plant?

The life cycle of a coffee plant begins with a seed planted in a nursery, which grows into a seedling before being transplanted to the farm. After 3 to 5 years, the plant begins to produce coffee cherries. These cherries are harvested annually, and with proper care and pruning, a healthy coffee plant can remain productive for 20 to 30 years.

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How do coffee cooperatives help farmers?

Coffee cooperatives help farmers by pooling resources to collectively process, market, and sell their harvest, which increases bargaining power. By working together, smallholders gain better access to financial support, technical training, and global certification schemes like Fair Trade. This structure helps stabilize farmer income, reduces individual risk, and funds essential community projects like schools and healthcare centers.

FARMS & FARMERSSpecialty coffeeFair trade
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How does altitude affect coffee bean density?

Higher altitude causes cooler temperatures, which slow the maturation of coffee cherries. This extended growth period allows the plant to pack more nutrients and sugars into the seed, resulting in a harder, higher-density bean. These dense beans are prized in coffee farming for their ability to retain complex flavor compounds and respond more predictably during the roasting process.

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What is the role of a coffee mill?

A coffee mill is a processing facility where harvested coffee cherries are transformed into green coffee beans. It typically operates in two stages: the wet mill, which removes the fruit pulp and ferments the seeds, and the dry mill, which hulls the protective parchment layer, sorts the beans by quality, and prepares them for export to roasters.

FARMS & FARMERSWet-HulledPulped Natural
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How do farmers pick coffee cherries?

Farmers harvest coffee cherries primarily through hand-picking or mechanical harvesting. Hand-picking, often done via selective picking, ensures only ripe cherries are harvested, which is essential for high-quality specialty coffee. In contrast, mechanical harvesting uses large machines to strip all cherries from the branch at once, a faster but less precise method often used for commercial-grade coffee.

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How does soil quality affect coffee flavor?

Soil quality is a fundamental component of coffee terroir, directly influencing the nutrients, acidity, and mineral content available to the coffee tree. Healthy, nutrient-rich soil with proper pH levels allows the tree to develop complex sugars and acids, which translate into a more vibrant, nuanced, and high-quality flavor profile in the final cup.

FARMS & FARMERSAcidityTerroir
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How long does it take for a coffee tree to produce fruit?

A coffee tree typically takes three to four years to reach maturity and produce its first harvestable crop of cherries. After this initial period, the tree will continue to produce fruit annually for several decades, provided it is well-maintained and grown in a suitable climate.

FARMS & FARMERSTypica
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What is the coffee rust fungus?

Coffee leaf rust is a devastating disease caused by the parasitic fungus Hemileia vastatrix. It manifests as yellow-orange powdery spots on the undersides of leaves, causing premature defoliation. This loss of foliage prevents the plant from photosynthesizing, leading to significant crop loss, reduced yields, and in severe cases, the death of the coffee tree.

FARMS & FARMERSSpecialty coffeeArabica
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How does shade-grown coffee affect the environment?

Shade-grown coffee supports the environment by preserving biodiversity, providing habitats for migratory birds, and reducing the need for chemical fertilizers. By growing coffee under a canopy of native trees, farmers can maintain healthier soil, prevent erosion, and create a more sustainable agroforestry system that is more resilient to climate change than sun-grown monoculture plantations.

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What are the benefits of certified coffee for farmers?

Certified coffee, such as fair trade, aims to improve livelihoods for smallholder farmers by providing a price floor that acts as a safety net against volatile market prices. These certifications can offer premium payments and encourage long-term contracts, helping farmers plan ahead and invest in more sustainable coffee farming practices to improve their overall economic stability.

FARMS & FARMERSSpecialty coffeeFair trade
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Why is shade-grown coffee better for the environment?

Shade-grown coffee is better for the environment because it preserves biodiversity by mimicking a natural forest canopy. This farming practice reduces the need for chemical fertilizers, prevents soil erosion, and provides essential habitats for migratory birds and local wildlife, resulting in a more sustainable, eco-friendly coffee ecosystem compared to sun-grown monoculture plantations.

FARMS & FARMERSSpecialty coffee
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What does washed process mean in coffee?

The washed process, or wet process, is a coffee processing method where the fruit flesh (pulp) is removed from the coffee seeds before they are dried. This farm practice typically yields a cleaner, more acidic cup profile by preventing the flavors of the fermenting fruit from absorbing into the bean during drying, highlighting the inherent characteristics of the coffee origin.

FARMS & FARMERSFermentationSpecialty coffee
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What is the difference between Arabica and Robusta plants?

The primary differences between Arabica and Robusta plants lie in their genetics, growing requirements, and bean composition. Arabica is a delicate, higher-altitude plant known for superior flavor complexity, while Robusta is a hardy, disease-resistant plant with higher caffeine content and a more bitter, bold, and earthy profile used often in espresso blends.

FARMS & FARMERSSpecialty coffeeLight roast
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How long does a coffee tree take to grow?

A coffee tree typically takes three to four years to reach maturity and produce its first harvestable fruit. The process begins with a germination phase followed by about 12 months in a nursery before the sapling is transplanted to the farm. Once established, the tree requires consistent care and specific climate conditions to reach peak productivity in coffee agriculture.

FARMS & FARMERSSpecialty coffeeTypica
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What does washed process mean?

The washed process, or wet process, involves removing the fruit flesh from the coffee cherry immediately after harvest using water and machinery, then fermenting the beans to remove the sticky mucilage. This method produces coffee with high clarity, clean flavors, and bright acidity. It is a cornerstone of coffee production in many regions, emphasizing the bean's inherent origin characteristics over fruity, fermented notes.

FARMS & FARMERSFermentationWashed
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Why does altitude matter for coffee?

Altitude matters for coffee because cooler temperatures at higher elevations slow down the maturation of the coffee cherry, allowing for more complex sugars and acids to develop. This results in high grown coffee that is denser, more flavorful, and generally considered to be of higher quality compared to coffee grown at lower, warmer elevations, where cherries ripen too quickly.

FARMS & FARMERSSpecialty coffeeArabica
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What is direct trade coffee?

Direct trade is a sourcing model where coffee roasters buy beans directly from farmers or cooperatives, bypassing traditional intermediaries like exporters and importers. This model aims to increase transparency, ensure higher prices for farmers, and foster long-term relationships that focus on quality and sustainable production practices.

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What is fair trade coffee certification?

Fair Trade coffee certification is a third-party verification system designed to ensure farmers receive a minimum price for their crops, helping to stabilize farmer income. It promotes coffee sustainability and ethical coffee practices by requiring producers to follow environmental and social standards. This model aims to improve the livelihoods of small-scale farmers in a volatile global market.

FARMS & FARMERSSpecialty coffeeFair trade
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How are coffee cherries harvested?

Coffee cherries are harvested primarily through selective hand-picking or mechanical harvesting. Selective hand-picking involves workers choosing only ripe cherries, ensuring high-quality coffee production. Conversely, mechanical harvesting uses machines to strip cherries from branches, which is faster but often requires extensive post-harvest sorting to remove under-ripe or over-ripe fruit, impacting the final consistency of the coffee.

FARMS & FARMERSSpecialty coffee
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What is the difference between washed and natural process coffee?

The primary difference in coffee processing lies in how the fruit is removed from the seed. Washed process coffee involves removing the fruit pulp before drying, resulting in a clean, acidic cup. Natural process coffee dries the bean inside the whole cherry, which imparts heavy body and intense, fruit-forward sweetness to the final brew.

FARMS & FARMERSPulped NaturalFermentation
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How does fermentation change coffee taste?

Fermentation is a critical post-harvest process where microbes break down the sugars in the coffee cherry's mucilage. This process produces acids and alcohols that significantly alter the final flavor, ranging from clean and bright in washed coffees to intense, fruity, and wine-like in anaerobic or natural-processed coffees, depending on the duration and environment of the fermentation.

FARMS & FARMERSFermentationAnaerobic
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What does shade-grown coffee mean?

Shade-grown coffee refers to farming practices where coffee plants are grown under a canopy of trees rather than in direct sunlight. This method promotes biodiversity, provides essential habitats for migratory birds, and slows the coffee cherry's maturation process, which can lead to higher quality, more complex flavor profiles in the final cup.

FARMS & FARMERSSpecialty coffee
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What does altitude do to coffee flavor?

Higher altitude coffee generally tastes more complex, with higher acidity, pronounced sweetness, and floral or fruity notes, because the cooler temperatures slow the cherry's maturation. Conversely, lower-altitude coffee tends to have more body and viscosity but often lacks the clarity and aromatic depth found in high-grown beans, which are denser due to their slower development.

FARMS & FARMERSTerroirAcidity
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Why are some coffee beans more expensive than others?

Coffee prices vary based on production costs, quality, and scarcity. Specialty beans command higher prices due to labor-intensive harvesting, high-altitude growing conditions, and meticulous processing methods. Additionally, factors like direct trade premiums, limited-edition varieties, and the costs associated with ensuring traceability and sustainability contribute to the final price tag of premium coffee.

FARMS & FARMERSSpecialty coffeeAltitude
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What is bird-friendly coffee?

Bird-friendly coffee is a certification developed by the Smithsonian Migratory Bird Center that guarantees coffee is grown under a diverse canopy of trees, preserving vital habitats for migratory birds. Unlike other labels, it requires farms to be 100% organic and meet strict standards for shade coverage, tree species diversity, and canopy height to ensure true biodiversity conservation in coffee farming.

FARMS & FARMERSOrganic
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How long is the coffee harvest season?

Coffee harvest seasons typically span three to five months, though the exact timing depends on the country, hemisphere, and altitude. While coffee is an annual crop, the harvest calendar is not a fixed, universal date. Instead, it is a moving global sequence where different regions reach peak ripeness at different times throughout the year, ensuring fresh coffee production is always occurring somewhere.

FARMS & FARMERSTypicaAltitude
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Why do coffee prices fluctuate?

Coffee prices fluctuate primarily due to the 'C-price,' the global benchmark for Arabica coffee traded on the commodities market. This price is influenced by supply and demand, weather events in major producing countries like Brazil, currency exchange rates, and speculative trading. These factors create a volatile market that often leaves coffee farmers vulnerable to price instability.

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What is mono-cropping in coffee?

Mono-cropping in coffee is an agricultural practice where a single variety of coffee is planted over a large area, often in full sun, to the exclusion of all other plants. While this method maximizes efficiency and yield, it significantly reduces biodiversity, depletes soil nutrients, and makes the crop more susceptible to pests and diseases.

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What is the difference between shade-grown and sun-grown coffee?

Shade-grown coffee is cultivated under a canopy of trees, which promotes biodiversity and protects the environment, while sun-grown coffee is planted in open fields to maximize yield. Shade-grown methods often result in slower-ripening cherries, which can lead to more complex flavors, whereas sun-grown coffee is more intensive and requires more chemical inputs to maintain productivity.

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Why are heirloom coffee varieties prized?

Heirloom coffee varieties are prized for their immense genetic diversity and unique, complex flavor profiles that cannot be replicated by commercial cultivars. Originating primarily in Ethiopia, these native landraces developed naturally over generations, offering a depth of character and quality that is highly sought after in the specialty coffee industry for its distinctiveness and historical significance.

FARMS & FARMERSSpecialty coffeeArabica
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What are the main coffee pests?

The most destructive coffee pests include the coffee berry borer, which bores into fruit to lay eggs, and coffee leaf rust, a fungal disease that causes severe defoliation. Other significant threats in agriculture include mealybugs, white stem borers, and nematodes. Effective farm management relies on integrated pest management (IPM) to monitor and control these populations while protecting crop quality.

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How are coffee beans dried?

Coffee beans are dried using either natural sun-drying methods or mechanical drying equipment to reduce moisture content to a stable 10–12%. Patio drying involves spreading beans on concrete or brick surfaces, while raised beds improve airflow. Mechanical drying uses heated air in controlled environments, such as guardiolas, to speed up the process and ensure consistency in humid climates.

FARMS & FARMERSWet-HulledFermentation
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What is a coffee cherry?

A coffee cherry is the fruit of the coffee plant, botanically classified as a drupe or berry. These fruits grow in clusters and transition from green to a deep red or purple when ripe. Inside the coffee fruit are the seeds, which are processed, dried, and roasted to become the coffee beans we use for brewing.

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How are coffee seeds (beans) sorted by size?

Coffee seeds are sorted by size using mechanical screens with holes of specific diameters, measured in sixty-fourths of an inch. This process, known as screen sizing, improves physical uniformity, which is essential for consistent roasting. By grouping beans of similar dimensions, roasters can ensure that heat is absorbed and transferred evenly throughout the batch, leading to a more predictable and balanced final cup.

FARMS & FARMERSSpecialty coffeeRoasting
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How does soil quality impact coffee taste?

Soil quality impacts coffee taste by providing essential nutrients that influence plant health and cherry development. As a core component of terroir, soil chemistry—including pH levels and mineral content—directly affects the concentration of sugars and acids in the bean. These soil science factors, combined with farming practices, ultimately dictate the complexity and flavor profile of your final cup.

FARMS & FARMERSTerroir
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What is Fair Trade coffee?

Fair Trade coffee is a certification model designed to ensure ethical standards and economic stability for coffee farmers. By guaranteeing a minimum price for their harvest, it provides a safety net against volatile global market fluctuations. This certification also mandates adherence to specific social and environmental criteria, such as prohibiting child labor and promoting sustainable farming practices in developing countries.

FARMS & FARMERSFair trade
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Why is coffee farming difficult?

Coffee farming is difficult due to the delicate nature of the Arabica plant, which requires specific high-altitude climates and stable rainfall. Farmers face significant farming challenges including climate change, which shrinks suitable land, and complex agricultural economics that often leave smallholders vulnerable. Additionally, the labor-intensive nature of harvesting and processing makes maintaining consistent quality and profitability a constant struggle.

FARMS & FARMERSArabicaAltitude
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What is the role of the mill in coffee processing?

The mill is the central infrastructure for coffee production, responsible for transforming harvested coffee cherries into export-ready green beans. A wet mill focuses on removing the fruit pulp through washing or fermentation, while a dry mill handles the final stages of hulling, sorting, and grading to ensure the coffee meets quality standards before it reaches the roaster.

FARMS & FARMERSFermentation
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What is regenerative agriculture in coffee?

Regenerative agriculture in coffee refers to farming practices that prioritize soil health, biodiversity, and ecosystem restoration over simple sustainability. By using techniques like cover cropping, composting, and agroforestry, farmers aim to capture carbon, improve water retention, and create resilient coffee production systems that can better withstand the impacts of climate change.

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How many beans are in one coffee cherry?

Most coffee cherries contain two beans, which are the seeds of the fruit. These beans sit flat against each other inside the cherry. Occasionally, a natural mutation occurs where only one seed develops, resulting in a single, round bean known as a peaberry. This variation in coffee anatomy is a normal part of the harvest yield.

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What is specialty coffee grading?

Specialty coffee grading is a rigorous quality control process used to evaluate green coffee beans. To be classified as specialty, coffee must score 80 points or higher on the 100-point SCA cupping scale and contain zero primary defects in a 350-gram sample. This system ensures industry standards for flavor, aroma, and physical quality are met.

FARMS & FARMERSSpecialty coffeeCupping
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Do coffee farmers drink their own coffee?

Yes, coffee farmers drink their own coffee, though their consumption habits often differ from those in consuming countries. Many farmers retain a portion of their harvest for personal use, often preparing it using traditional, local methods. However, in some regions, the highest-quality beans are sold for export, while farmers consume different grades or varieties locally.

FARMS & FARMERSSpecialty coffee
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What is fermentation in coffee processing?

Fermentation in coffee processing is a biological process where yeasts and bacteria break down the sugars in the coffee cherry's mucilage. This stage is critical for flavor development, as it creates acids and aromatic compounds that define the final cup. Controlled fermentation allows producers to enhance specific characteristics like acidity, sweetness, and body in the coffee.

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How do coffee farmers use byproducts?

Coffee farmers use byproducts like cherry pulp and husks for sustainable practices, including composting for fertilizer, animal feed, or producing cascara tea. By repurposing these materials, farmers reduce waste, lower their environmental impact, and create additional revenue streams, turning what was once considered farm waste into valuable resources for the plantation.

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How does coffee processing affect flavor?

Coffee processing—the method used to remove the fruit from the seed—dramatically alters the final flavor profile. Washed coffees typically highlight clarity and acidity, while natural processes often yield heavy body and fruit-forward sweetness. Honey processing sits in between, offering a balance of sweetness and acidity by leaving some fruit mucilage on the bean during drying.

FARMS & FARMERSFermentationPulped Natural
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What does the term organic mean for coffee?

Organic certification confirms that coffee was grown on soil free from synthetic pesticides, herbicides, and fertilizers for at least three years. This standard promotes sustainable agriculture by requiring farmers to use natural alternatives like compost and shade-grown techniques. While many farms practice organic methods, only those that undergo rigorous, costly audits can legally display the official organic seal.

FARMS & FARMERSFair tradeOrganic
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What are coffee cooperatives?

Coffee cooperatives are organizations where smallholder farmers pool their resources, processing equipment, and bargaining power to access the global coffee supply chain. By working together, these farming communities can achieve economies of scale, share the costs of certification, and negotiate better prices for their harvest than they could as individual, isolated producers.

FARMS & FARMERSFair trade
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How do farmers decide when to pick coffee?

Farmers decide when to pick coffee by monitoring the physical ripeness of the cherries, which turn from green to a deep, vibrant red or yellow. They use visual inspection, touch, and sometimes Brix level monitoring to ensure the sugar content is high enough for a high-quality, sweet cup of coffee before beginning the harvest.

FARMS & FARMERSSweetness
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How is coffee harvested?

Coffee is harvested primarily through two methods: hand-picking and mechanical harvesting. Hand-picking, often called 'selective picking,' involves workers choosing only the ripest cherries, while mechanical harvesting uses machines to strip all cherries from the branch at once. The choice depends on the farm's terrain, labor availability, and the desired quality level of the final coffee crop.

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How does climate change affect coffee production?

Climate change threatens coffee production by altering the delicate microclimates required for healthy growth. Rising temperatures, unpredictable rainfall, and increased pest pressure reduce crop yields and force farmers to move to higher, cooler altitudes. This instability threatens the long-term viability of many traditional coffee-growing regions and forces the industry to adapt through new agricultural techniques.

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What does fair trade coffee actually mean for farmers?

Fair trade coffee provides farmers with a price floor to protect against market volatility and an additional premium for community investment. By ensuring these minimum payments and promoting ethical labor standards, the certification aims to stabilize coffee farming ethics and improve farmer livelihoods within a complex global coffee supply chain.

FARMS & FARMERSFair trade
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