Collection: 12 oz Specialty Coffee

These are tasting notes, not added flavors. We never flavor our coffee. Chocolatey, nutty or fruity describes the natural flavors you may notice in the cup.

The coffee variety, soil, climate, processing method and roast all help shape those natural flavors.

Coffee that tastes like coffee

Familiar, rounded, roasted coffee flavors.

Chocolatey

Natural notes that may remind you of cocoa or chocolate.

Nutty

Natural notes that may remind you of toasted nuts.

Bright, fruity & floral

Lively flavors that may remind you of fruit or flowers.

Rich & full-bodied

A richer, heavier feel in your mouth. This describes the body of the coffee.

Smooth & complex

A rounded feel with several flavors that unfold as you sip.

Your brew method, water and coffee temperature can change what you notice. Everyone’s palate is different, too. You may taste some notes and not others. It is not a test, and you do not need to taste every note to enjoy the coffee.

Coffee beans are the seeds inside a fruit called a coffee cherry. Processing describes how that fruit is handled and removed after harvest, and how the beans are prepared for drying. These choices help shape the coffee’s natural sweetness, body and flavor.

Washed

The fruit is removed before drying. The sticky layer around the beans is removed, often through fermentation followed by washing with water. This method often produces a clean, clear cup.

Natural

The beans dry inside the whole coffee cherry before the dried fruit is removed. This can bring out fruity flavors and a fuller body. Here, “natural” names the processing method; all our coffees are all-natural, whichever method they use.

Honey

The outer skin is removed, but some of the fruit’s sticky, sugary layer stays on the beans while they dry. This can create rounded sweetness and body. No honey is added—the name describes that sticky fruit layer.

Other processing terms you may see

These terms describe techniques used across specialty coffee, not necessarily coffees currently in our collection.

Fermentation

Yeasts and bacteria break down sugars in the coffee fruit, helping develop flavor. Fermentation can be part of washed, natural or honey processing; it is not necessarily a separate method.

Anaerobic fermentation

Coffee is fermented in a low-oxygen environment, often in sealed tanks, to guide flavor development. This step can be combined with natural, honey or washed processing.

Carbonic maceration

Typically, whole coffee cherries are held in a sealed tank filled with carbon dioxide before further processing and drying. This controlled approach can develop distinctive fruit aromas and flavors.

Co-fermentation

Coffee is fermented with added ingredients, such as fruit or spices, which can contribute flavor during processing. This differs from developing flavor from the coffee cherry alone. This is a general coffee term, not a claim about our current coffees.

Processing and drying are different parts of the journey. Washed and honey coffees can be sun-dried too. The method helps shape the cup, but the variety, growing conditions, roast and brewing also matter.