https://addmore-coffee.com/en/ Clear, source-based guides to coffee processing, varieties, origins, flavor, and the choices behind every cup. en-US https://addmore-coffee.com/en/basics/blend/ https://addmore-coffee.com/en/basics/blend/ Thu, 20 Aug 2026 00:00:00 GMT A coffee blend combines at least two coffees. Roasters may blend for a consistent year-round profile, balanced espresso, or a coffee that stays recognizable in milk. Blend, single origin, and specialty describe different things, so a blend is not automatically cheaper or worse. https://addmore-coffee.com/en/basics/cupping/ https://addmore-coffee.com/en/basics/cupping/ Thu, 20 Aug 2026 00:00:00 GMT Coffee cupping uses a repeatable preparation to smell, taste, describe, and compare coffees. It can document sensory attributes or evaluate quality and preference. A score is an industry communication tool, not a certificate or a guarantee that you will like the coffee. https://addmore-coffee.com/en/basics/espresso/ https://addmore-coffee.com/en/basics/espresso/ Thu, 20 Aug 2026 00:00:00 GMT Espresso is a small, concentrated coffee brewed by forcing hot water through finely ground coffee under pressure. It often carries a golden-brown foam called crema, but it does not require a blend or a dark roast. https://addmore-coffee.com/en/basics/from-cherry-to-cup/ https://addmore-coffee.com/en/basics/from-cherry-to-cup/ Thu, 20 Aug 2026 00:00:00 GMT Coffee begins as fruit. After harvest, the cherries are processed and dried, the parchment is removed to produce green coffee, and the seeds are shipped, roasted, ground, and brewed. Origin, process, roast, and roast date each describe a different stop on that path. https://addmore-coffee.com/en/basics/grind-size/ https://addmore-coffee.com/en/basics/grind-size/ Thu, 20 Aug 2026 00:00:00 GMT Grind size describes the average size of ground coffee particles. Finer coffee exposes more surface area and usually slows flow through a filter, increasing extraction efficiency. Coarser coffee does the opposite. Brew strength depends more directly on the coffee-to-water ratio. https://addmore-coffee.com/en/basics/how-to-read-coffee-bag/ https://addmore-coffee.com/en/basics/how-to-read-coffee-bag/ Thu, 20 Aug 2026 00:00:00 GMT Start with origin, processing method, roast level, and roast date. Those four fields explain where the coffee came from, how the fruit became green coffee, how far it was roasted, and when it was roasted. Flavor notes are guidance, not a guarantee. https://addmore-coffee.com/en/basics/roast-levels/ https://addmore-coffee.com/en/basics/roast-levels/ Thu, 20 Aug 2026 00:00:00 GMT Light, medium, and dark describe how far green coffee has been roasted. Lighter roasts often preserve more origin acidity and aroma, while darker roasts emphasize roast-driven chocolate, smoke, and bitterness. The labels are not standardized across roasters. https://addmore-coffee.com/en/basics/single-origin/ https://addmore-coffee.com/en/basics/single-origin/ Thu, 20 Aug 2026 00:00:00 GMT Single-origin coffee comes from one stated source rather than combining coffees from different sources as a blend does. That source may be a country, region, mill, farm, or individual lot, so the label does not describe one fixed level of traceability. https://addmore-coffee.com/en/basics/specialty-coffee/ https://addmore-coffee.com/en/basics/specialty-coffee/ Thu, 20 Aug 2026 00:00:00 GMT Specialty coffee is recognized for distinctive attributes that give it greater value in the market. The familiar 80-point threshold is a long-used industry convention, not a legal guarantee printed on every bag. https://addmore-coffee.com/en/compare/natural-vs-washed/ https://addmore-coffee.com/en/compare/natural-vs-washed/ Thu, 20 Aug 2026 00:00:00 GMT Neither process is inherently better. Washed coffee often makes acidity and origin character easier to identify, while natural coffee often places more emphasis on ripe-fruit and fermentation notes. Both are tendencies, not promises. https://addmore-coffee.com/en/guides/bleached-vs-unbleached-filters/ https://addmore-coffee.com/en/guides/bleached-vs-unbleached-filters/ Thu, 20 Aug 2026 00:00:00 GMT White paper filters have been bleached; brown filters are usually unbleached. The color does not create two different brew methods. Paper quality, fit, thickness, and rinsing can matter more, while unrinsed brown paper is more likely to contribute a papery taste. https://addmore-coffee.com/en/guides/pour-over-starter-gear/ https://addmore-coffee.com/en/guides/pour-over-starter-gear/ Thu, 20 Aug 2026 00:00:00 GMT A basic pour-over setup uses a brewer and matching filters, a scale, a kettle, and a grinder. Start with equipment that makes your recipe measurable and repeatable; no single premium shopping list is required. https://addmore-coffee.com/en/knowledge/caffeine/ https://addmore-coffee.com/en/knowledge/caffeine/ Thu, 20 Aug 2026 00:00:00 GMT Dark roast does not reliably contain more caffeine. When coffee is weighed, roast-level differences are often small, while species, coffee dose, brew method, and serving size can matter far more. Specialty quality is not a caffeine claim. https://addmore-coffee.com/en/knowledge/oily-beans/ https://addmore-coffee.com/en/knowledge/oily-beans/ Thu, 20 Aug 2026 00:00:00 GMT A shiny surface usually indicates a darker roast whose damaged cell structure allowed coffee oils to migrate outward. Oil does not automatically mean the beans are spoiled, though exposed lipids and aroma compounds can oxidize as coffee ages. https://addmore-coffee.com/en/knowledge/resting-coffee/ https://addmore-coffee.com/en/knowledge/resting-coffee/ Thu, 20 Aug 2026 00:00:00 GMT Roasted coffee releases trapped carbon dioxide over time. Brewing immediately can create gas bubbles that interfere with even wetting and extraction, so filter coffee often benefits from a few days of rest and espresso commonly benefits from longer. https://addmore-coffee.com/en/knowledge/storing-coffee/ https://addmore-coffee.com/en/knowledge/storing-coffee/ Thu, 20 Aug 2026 00:00:00 GMT Protect opened coffee from oxygen, moisture, heat, and light. Reseal the original barrier bag in a cool dry cabinet and grind only what you need. Skip the refrigerator; for long storage, vacuum-seal small freezer portions and warm each sealed portion before opening. https://addmore-coffee.com/en/knowledge/what-is-body/ https://addmore-coffee.com/en/knowledge/what-is-body/ Thu, 20 Aug 2026 00:00:00 GMT Body describes the physical sensation of coffee in your mouth—its weight, viscosity, and texture. Modern SCA language uses mouthfeel and can include oily, silky, syrupy, rough, metallic, or drying sensations. Fuller body is not automatically better. https://addmore-coffee.com/en/knowledge/why-coffee-tastes-fruity/ https://addmore-coffee.com/en/knowledge/why-coffee-tastes-fruity/ Thu, 20 Aug 2026 00:00:00 GMT Clean acidity and fruit-like aroma often create the citrus, berry, or stone-fruit notes on a coffee bag. These are sensory comparisons, not added juice. Bright fruit acidity is also different from harsh vinegar, unpleasant fermentation, or mold defects. https://addmore-coffee.com/en/origins/brazil/ https://addmore-coffee.com/en/origins/brazil/ Thu, 20 Aug 2026 00:00:00 GMT Much Brazilian arabica grows around 800–1,200 meters and is finished through natural or pulped-natural processing. Rounded acidity, chocolate, and nuts are common reference notes, which also make Brazil important in espresso blends. https://addmore-coffee.com/en/origins/colombia/ https://addmore-coffee.com/en/origins/colombia/ Thu, 20 Aug 2026 00:00:00 GMT Colombia is known for high-elevation washed arabica with clean structure, clear but often rounded acidity, and balanced sweetness. Supremo and Excelso describe bean-size ranges rather than cup scores. https://addmore-coffee.com/en/origins/ethiopia/ https://addmore-coffee.com/en/origins/ethiopia/ Thu, 20 Aug 2026 00:00:00 GMT Ethiopia holds exceptional arabica diversity, and many coffees combine local landrace populations with washed or natural processing. Floral citrus profiles are common in southern washed lots, while natural coffees often lean toward berries and ripe fruit. https://addmore-coffee.com/en/origins/guatemala/ https://addmore-coffee.com/en/origins/guatemala/ Thu, 20 Aug 2026 00:00:00 GMT Guatemalan specialty coffee is often high-grown washed arabica with balanced acidity, sweet citrus, flowers, cocoa, or nuts. Antigua is a volcanic-valley region, while SHB is a high-elevation hard-bean classification—not a cup score. https://addmore-coffee.com/en/origins/indonesia/ https://addmore-coffee.com/en/origins/indonesia/ Thu, 20 Aug 2026 00:00:00 GMT The full body and restrained acidity associated with Indonesian specialty coffee usually refer to wet-hulled Sumatran arabica—not the entire country's production. Indonesia grows far more robusta, and Java or Sulawesi coffees may follow different processes. https://addmore-coffee.com/en/origins/kenya/ https://addmore-coffee.com/en/origins/kenya/ Thu, 20 Aug 2026 00:00:00 GMT High-elevation growing areas, washed processing, and varieties such as SL28 and SL34 contribute to Kenya's reputation for vivid acidity and black-currant or citrus notes. AA and AB describe screen size, not cup quality. https://addmore-coffee.com/en/origins/panama/ https://addmore-coffee.com/en/origins/panama/ Thu, 20 Aug 2026 00:00:00 GMT Panama became inseparable from Gesha after a separated Hacienda La Esmeralda lot transformed Best of Panama auctions in 2004–2005. The country produces very little coffee overall, and many Chiriquí highland lots use other varieties and conventional washed processing. https://addmore-coffee.com/en/origins/peru/ https://addmore-coffee.com/en/origins/peru/ Thu, 20 Aug 2026 00:00:00 GMT Peruvian coffee commonly comes from small shaded farms on the eastern Andes and is washed, hand-picked arabica with gentle fruit, flowers, nuts, or chocolate. Organic certification governs production practices; it does not guarantee cup quality. https://addmore-coffee.com/en/origins/taiwan/ https://addmore-coffee.com/en/origins/taiwan/ Thu, 20 Aug 2026 00:00:00 GMT Taiwan produces specialty coffee, but domestic volume is small beside imports. About 905 metric tons were harvested in 2024, while imports reached 52,587 metric tons. Region, farm, process, traceability, and evaluated lot matter more than a single “Taiwan flavor.” https://addmore-coffee.com/en/processing/anaerobic/ https://addmore-coffee.com/en/processing/anaerobic/ Thu, 20 Aug 2026 00:00:00 GMT Anaerobic coffee usually includes a fermentation stage in a sealed or low-oxygen container. It is not a complete drying method: the coffee may later be finished as a natural, washed, or honey process. https://addmore-coffee.com/en/processing/carbonic-maceration/ https://addmore-coffee.com/en/processing/carbonic-maceration/ Thu, 20 Aug 2026 00:00:00 GMT Coffee borrowed the term carbonic maceration from winemaking, but the industry does not use it consistently. It may mean sealed whole-cherry fermentation, deliberate carbon-dioxide injection, or both. https://addmore-coffee.com/en/processing/honey/ https://addmore-coffee.com/en/processing/honey/ Thu, 20 Aug 2026 00:00:00 GMT Honey processing removes the coffee cherry's skin but dries the seeds with some or all of the sticky mucilage still attached. Yellow, red, and black honey labels are useful local clues, not globally standardized recipes. https://addmore-coffee.com/en/processing/natural/ https://addmore-coffee.com/en/processing/natural/ Thu, 20 Aug 2026 00:00:00 GMT Natural processing dries the whole coffee cherry before the dried fruit and parchment are hulled away. The method often emphasizes ripe-fruit or fermentation notes, but drying control, variety, origin, roast, and brewing still shape the cup. https://addmore-coffee.com/en/processing/pulped-natural/ https://addmore-coffee.com/en/processing/pulped-natural/ Thu, 20 Aug 2026 00:00:00 GMT Pulped natural is a term strongly associated with Brazil for coffee that is depulped and then dried with mucilage still attached. Its mechanics overlap with honey processing, but the names carry different regional histories and expectations. https://addmore-coffee.com/en/processing/semi-washed/ https://addmore-coffee.com/en/processing/semi-washed/ Thu, 20 Aug 2026 00:00:00 GMT Semi-washed is not one standardized coffee process. It may refer to partially removed mucilage, a honey or pulped-natural method, or an imprecise label for Indonesian wet hulling. The production details matter more than the name. https://addmore-coffee.com/en/processing/washed/ https://addmore-coffee.com/en/processing/washed/ Thu, 20 Aug 2026 00:00:00 GMT In washed processing, producers remove the fruit, clear away the sticky mucilage, and dry the coffee inside its parchment. The method often produces a clean, clearly defined cup, but it does not guarantee high acidity or a particular flavor. https://addmore-coffee.com/en/processing/wet-hulled/ https://addmore-coffee.com/en/processing/wet-hulled/ Thu, 20 Aug 2026 00:00:00 GMT In wet hulling, producers remove parchment while the coffee still contains much more moisture than export-ready green coffee, then dry the exposed seeds. The method is closely associated with Indonesia's humid climate and supply chain. https://addmore-coffee.com/en/varieties/arabica-vs-robusta/ https://addmore-coffee.com/en/varieties/arabica-vs-robusta/ Thu, 20 Aug 2026 00:00:00 GMT Arabica and robusta are different coffee species, not roast levels. Arabica dominates specialty retail, while robusta commonly has more caffeine, greater heat tolerance, and a heavier, more bitter cup—but carefully produced fine robusta can also be high quality. https://addmore-coffee.com/en/varieties/bourbon/ https://addmore-coffee.com/en/varieties/bourbon/ Thu, 20 Aug 2026 00:00:00 GMT Bourbon is a foundational arabica variety named for Bourbon Island, now Réunion. It can have excellent quality potential at elevation, but its tall plants, modest yields, and disease susceptibility led many farms to replace it with descendants such as Caturra. https://addmore-coffee.com/en/varieties/catuai/ https://addmore-coffee.com/en/varieties/catuai/ Thu, 20 Aug 2026 00:00:00 GMT Catuai is a compact arabica variety created by crossing Mundo Novo with Caturra and released in Brazil in 1972. It supports dense planting but remains susceptible to coffee leaf rust, and its red- and yellow-fruited forms do not guarantee different flavors. https://addmore-coffee.com/en/varieties/caturra/ https://addmore-coffee.com/en/varieties/caturra/ Thu, 20 Aug 2026 00:00:00 GMT Caturra is a compact natural mutation of Bourbon discovered in Brazil in the early twentieth century. Its short internodes support dense planting and easier harvest, but it remains highly susceptible to coffee leaf rust. https://addmore-coffee.com/en/varieties/gesha/ https://addmore-coffee.com/en/varieties/gesha/ Thu, 20 Aug 2026 00:00:00 GMT Gesha, also spelled Geisha, is an Ethiopian landrace whose Panama T2722 lineage became famous for jasmine-like florals and peach character at high elevation. Low yields, fragile branches, limited lots, and auction demand all contribute to its price. https://addmore-coffee.com/en/varieties/landrace/ https://addmore-coffee.com/en/varieties/landrace/ Thu, 20 Aug 2026 00:00:00 GMT Landrace describes traditional coffee populations adapted to a local environment, while heirloom is often a broad trade label. An Ethiopian bag marked heirloom may contain many locally named or unidentified trees rather than one uniform variety. https://addmore-coffee.com/en/varieties/sl28/ https://addmore-coffee.com/en/varieties/sl28/ Thu, 20 Aug 2026 00:00:00 GMT SL28 is an arabica variety selected by Kenya's Scott Agricultural Laboratories in 1935 from drought-tolerant Tanzanian material. It is Bourbon-related, valued for high-elevation quality and drought tolerance, and often associated with Kenya's black-currant-like cup profile. https://addmore-coffee.com/en/varieties/typica/ https://addmore-coffee.com/en/varieties/typica/ Thu, 20 Aug 2026 00:00:00 GMT Typica is one of arabica coffee's most influential varieties. A lineage that passed through India and Java eventually spread from one Amsterdam plant into the Americas. It can produce excellent coffee at elevation, but its trees are tall, low-yielding, and disease-susceptible.