Updated on: 20. July 2025 We aim to provide you with the most relevant content! However, prices and availability can change at short notice. That's why we've integrated fact checking into our editorial process. During this additional step, our team members make sure that every article has the most current information available. That way you're always up to date! If you happen to notice an issue, please leave us a comment. Thank you! Facts checked by Nicholas Marshall
Written by people for people
Updated on: 20. July 2025 We aim to provide you with the most relevant content! However, prices and availability can change at short notice. That's why we've integrated fact checking into our editorial process. During this additional step, our team members make sure that every article has the most current information available. That way you're always up to date! If you happen to notice an issue, please leave us a comment. Thank you! Facts checked by Nicholas Marshall
Written by people for people
Hi! My name is Arne. Having spent years working as a barista I'm now on a mission to bring more good coffee to the people. To that end, my team and I provide you with a broad knowledge base on the subject of coffee.
Ever been overwhelmed by bags of beans promising “smooth” this and “bold” that? I’ve been there, which is why I’ve created this ultimate guide to help you choose coffee.
The truth is there are over 70 countries in the Coffee Belt producing as much as 10 million tons of green beans annually. Given this level of production, choosing coffee can be overwhelming.
But here’s what I know for sure: there’s a method to the madness.
So, make yourself a cup of coffee, get comfy and read on. Coming up, I’ll give you the lowdown on choosing coffee beans without the stress.
Table of Contents
Let’s be honest, coffee lingo can be confusing. “Single-origin, natural process Ethiopian” sounds great, but what exactly does it mean? And why does one bag cost $30 when there’s what looks like a perfectly good $8 bag right next to it?
When I started my coffee journey over 20 years ago, I was that person; I would grab anything from the shelf that looked half decent.
Fast-forward to today, and I couldn’t be more different. After training as a barista, sourcing coffee from around the world and roasting over 10,000 bags, I have learned a thing or two about choosing coffee. Ultimately, the secret is in knowing what to look for.
In a nutshell, great coffee beans share three characteristics:
Traceability (exact origin and processing is transparent)
Ethical sourcing (beans come from ethically and sustainably run farms)
Freshness (roasted within a 2-4 week window)
But preference plays a part, too. I’ve had a $150-per-pound Geisha coffee that tasted like a floral feast. Yes, it was exquisite, but it wasn’t my cup of tea. On the other hand, our Brazilian medium-roast espresso beans have been my daily driver for years!
Coffee has many varieties, some not yet discovered! But two species dominate the world’s coffee markets: Arabica and Robusta.
Arabica or Coffea arabica is my go-to for 90 percent of my home brewing needs. It has a smooth, sweet complexity that coffee aficionados crave. It also boasts unique tasting notes – ranging from chocolaty and nutty to fruity and floral – that derive from a particular terroir.
Arabica varieties typically grow at altitudes of 600–2,200 masl (meters above sea level). Here, cooler temperatures prevail, causing the beans to develop slowly. This gives them complex, nuanced flavors.
Thriving at 200–1,000 masl, Robusta or Coffea robusta often gets a bad rap. However, it does have its place in the industry. In my early barista days, I often dismissed Robusta entirely. Little did I know that I was missing out on beans with bold, earthy flavors and nutty, sometimes bitter undertones.
Well-processed Robusta works beautifully in espresso blends. It adds more body and crema, which Arabica often lacks. Earlier this year, I blind-cupped 20 of the best espresso beans, and the winners? Almost all contained 10-15% high-quality Robusta!
Incidentally, Robusta also contains twice as much caffeine (2.2% caffeine by weight or 16-24 mg/g) as Arabica (1.1% caffeine by weight or 8-12 mg/g).
Single-origin coffee comes from a specific lot, farm or region. Like wine varietals, these beans express the unique characteristics of their terroir.
Sumatra Mandheling, Jamaican Blue Mountain and Hawaiian Kona are perfect examples. These are all region-specific. Plus, these coffees are seasonal, adding to their exclusivity.
But sometimes, you’ll find that a single-origin comes from a specific microlot or farm. One of this year’s Cup of Excellence winners, a Parainema variety from Honduras, is an excellent example. It came from Jennifer Madrid’s Hacienda El Rubi in Santa Barbara, and truly wowed the judges.
In contrast, blends consist of beans from several origins. A master roaster creates these blends to hit specific flavor targets year-round.
My go-to morning blend shines with Brazilian chocolate base notes. It also has an Ethiopian for brightness and some Central American coffee for balance. No single origin could achieve this combo alone.
Roasting affects flavor, tasting notes and mouthfeel more than you think. As beans roast, they change in color and composition. This, in turn, determines the taste of the finished cup.
From my experience roasting for Coffeeness, here’s what happens to your beans, which ultimately determines how to choose coffee that’s best for you:
Light roasts
Light roasts often display a sharp acidity, gentle body and vibrant flavor. During roasting, this stage occurs at 385-410 degrees Fahrenheit (196-210 degrees Celsius), and ends after first crack.
These roasts keep 95 percent of the origin character, making them perfect for pour-over and drip lovers or anyone who enjoys brews with a sparkling brightness.
Use water at 205-210 degrees Fahrenheit (96-98 degrees Celsius) when brewing these coffees. The denser bean structure needs higher temperatures for optimal extraction.
Medium roasts
Medium roasts are popular all round because of their well-balanced flavor profile. They are less acidic than light roasts but less intense than dark roasts.
These beans hit a medium roast level at 410-435 degrees Fahrenheit (210-223 degrees Celsius), between first and second crack.
They’re smooth and mellow, perfect for everything from espresso and pour-over to Chemex and French press. Brewing water at 195-205 degrees Fahrenheit (90-96 degrees Celsius) works well here.
Dark roasts
Dark roasts occur at the 435-455 degree-Fahrenheit (223-235 degree-Celsius) mark, well into second crack. Here, the origin character diminishes and the roast character dominates. Beans with this coffee roast profile have reduced acidity. They are oily on the surface and have a deep, smoky flavor.
A dark roast suits espresso, French press coffee and cold brews. Traditional brew methods like Turkish, Vietnamese, Ethiopian and Yemeni also benefit from dark roasts.
Brew dark roast coffee at a lower temperature of 190-200 degrees Fahrenheit (87-93 degrees Celsius) to prevent over-extraction. Also, pair your brew with lots of cream and milk; it can handle it!
Where your coffee comes from significantly influences its taste. As such, it should be a major consideration when choosing coffee.
East African coffees are bright and lively, with berry or wine-like complexity. Like East African champion long-distance runners, these coffees thrive at high elevations.
I once had a natural-process Ethiopian Sidamo that tasted exactly like strawberry jam, no kidding! Yet these coffees normally show bright acidity. Thus, the processing method also has a significant impact on taste.
South American coffees, particularly Brazilians, form the backbone of espresso blends. In fact, their rich aroma and smooth character inspired me to develop my Signature Espresso Roast, a blend that captures the best of Brazil. Similarly, in my testing, Colombian coffees consistently show very reliable quality. Colombian coffee infrastructure is simply world-class.
In contrast, Central American coffee is all about balance. In fact, my “gateway coffees” for converting tea drinkers are Guatemala Antigua and Costa Rican Tarrazú. They’re clean and have just the right amount of acidity.
Lastly, you have coffees from the Asia-Pacific region, my “wild cards.” Indonesian coffees, such as Sumatra Mandheling, are sweet, earthy and herbal. Similarly, Indian Monsoon Malabar is funky, spicy and smoky. Although exquisite, these coffees may not be to everyone’s taste.
When choosing coffee, get beans that are in season to guarantee the best quality. Here’s a short guide:
January-March: Central American harvest season. This is the perfect time to score Guatemalan and Costa Rican beans.
April-June: African coffee season. Ethiopian and Kenyan beans are at their peak.
July-September: South American season. Brazilian and Colombian coffees are freshest.
October-December: Asian-Pacific season. Indonesian and Papua New Guinea coffees shine.
After years of testing and countless brewing mistakes, I’ve distilled how to choose coffee beans down to seven essential factors. These aren’t abstract concepts. Instead, they’re practical considerations that will immediately improve your home brewing experience.
Whether you’re shopping at the grocery store or your local roastery, keep these tips in mind to make the best selections.
The altitude at which your coffee grew helps determine its flavor profile.
Low-altitude coffee grown up to 1,250 masl tends to be earthy and heavy-bodied with a lower acidity.
Medium-altitude coffee grown at 1,250-1,500 masl has a little more acidity and sweetness, and a luscious mouthfeel.
High-altitude coffee grown above 1,500 masl is more aromatic and complex. It also has a pronounced acidity and fruity undertones.
As I mentioned earlier, your coffee’s processing method dramatically affects its taste.
Natural-processed coffees are sweeter, heavy-bodied and lower in acidity. In contrast, washed coffees are cleaner and brighter with a refined acidity.
Meanwhile, semi-washed or wet-hulled beans are rich and earthy with a mellow acidity. This is typical of Sumatran coffees.
Finally, honey-processed coffee is sweeter and more complex. Oh, and the type of honey processing matters, too.
Black honey (with most of the mucilage) yields a “richer, funkier” taste. Red honey (some mucilage) results in coffee with a syrupy body. And yellow honey (minimal mucilage), yields milder, fruitier coffee beans.
In recent years, fermented coffee has also come up the charts. Producers experiment with inoculants, anaerobic tanks and fermentation times to yield complex brews. These may cost more but have unique notes worth paying for.
After cupping thousands of coffees, I’ve developed what I call my “Coffee Framework” to help you choose coffee. Every brew I test gets scored across four main criteria, guided by SCA cupping protocols:
Aroma: does it “catch” my nose almost immediately?
Flavor: how does it taste?
Body: how does it feel in the mouth?
Acidity: is it bright and vibrant? Does it sing on the tongue?
According to the SCA, any coffee scoring 80 points and above using this protocol is specialty coffee.
However, I’ve gone a step further. I’ve developed a proprietary scoring system that goes beyond SCA cupping. Here, I score my coffees using variables, each on a scale of 1-10:
Complexity Score: Based on flavor compounds present and sensory evaluation.
Forgiveness Rating: How tolerant is the bean to brewing mistakes? (This is crucial for home brewers).
Equipment Compatibility: How well does the coffee perform across different brewing methods?
Value Index: Quality-to-price ratio. Is the coffee quality worth the money?Â
Unfortunately, adverse water chemistry affects the flavor of your finished cup.
The SCA has specific water standards for cupping, which act as a useful guide to ensure you brew top-tier coffee. These are:
TDS (Total Dissolved Solids): optimal range of 150-300 ppm (test using a refractometer)
Mineral Balance: 4:1 calcium to magnesium ratio for the best extraction
pH Level: 6.5-7.5 to prevent over/under-extraction (test using pH test strips or a pH meter)
While water chemistry may seem like mere theory, it does affect coffee quality in real life. I once couldn’t figure out why my expensive Guatemalan coffee tasted flat. After measuring the TDS range of my water, it turned out to be 450 ppm, which was way too high. After switching to filtered water at 180 ppm, the same coffee exploded with floral notes!
You’ve probably heard the saying, “Different strokes for different folks.” The same goes for coffee! Different coffees match different grinds and brewing methods.
If you use the wrong grind size with your coffee machine, you’ll get acidic, sour, under-extracted coffee or bitter, over-extracted coffee. Believe me; you won’t like it!
Therefore, understanding the best grind setting for your brewer will help you extract the best flavors.
Fine settings do well with espresso machines and moka pots, while medium settings suit pour-over, siphon and drip brewers. On the other hand, coarse settings are best for French presses and cold brew makers.
Your brewing equipment should also guide you when choosing coffee. Why? Because your beans must match your brewing style for optimal flavor extraction.
After testing hundreds of combinations, here’s what works best for me:
Espresso (9-bar pressure, 25-30 second extraction)
Bean Choice: Medium to medium-dark roast blends
My Recommendation: 70% Brazilian base for flavor, 20% Central American for balance/brightness, 10% quality Robusta for crema
Bean Choice: Light-to-medium roast single origins
My Recommendation: African coffees shine here, especially Ethiopian or Kenyan
Bean Choice: Medium to medium-dark roast
My Recommendation: Indonesian or Central American coffee works beautifully
Notes of Chocolate & Hazelnut
Easy on the stomach
Freshly roasted right in Brooklyn
Medium roast
After 10 years reviewing super automatics and espresso machines, and over 15 years reviewing coffee beans, we’re proud to offer our own Coffeeness Espresso Blend. Comprising ethically farmed and sourced coffee beans, our Espresso Blend is expertly roasted in small batches to guarantee freshness.
This premium blend of direct trade Brazilian coffee beans produces rich, bold and complex espresso that’s ideal straight or paired with milk. Featuring notes of chocolate and hazelnut, our Espresso Blend is particularly low in acidity, making it easy on the stomach.
Make sure to check out our super automatic espresso machine reviews to find my recommended settings for our Coffeeness espresso beans.
It’s no longer enough that coffee tastes good. Nowadays, consumers demand that producers and roasters explain their “coffee story.” When choosing coffee, ask your roaster the following:
What’s your relationship with the farmers/producers/cooperatives?
How are workers treated during harvest time?
What environmental practices are used (selective picking, shade-grown coffee, solar drying)?
Another critical question for coffee lovers is whether the production methods harmed animals. To think of farmed Kopi Luwak and its horrible effects on civet cats makes my blood boil! Avoid these unethical coffee beans at all costs.
Lastly, there are certifications. After visiting over 30 coffee farms in Africa and South America, I’ve learned that great coffee and ethical practices go hand-in-hand. Here are some certs to look for:
Fair Trade: Ensures farmers get fair prices
USDA Organic: No synthetic pesticides or fertilizers
Rainforest Alliance: Producers stick to strict environmental and social standards
Direct Trade: Roasters work directly with farmers
Despite the industry’s emphasis on quality, bad coffee does exist. So, how do you choose coffee based on quality to avoid it?
Here are some instant deal-breakers:
Packaging matters. Go for hermetically-sealed bags that preserve the flavor, freshness and aroma of your beans.
Also, avoid valveless bags, as CO2 buildup can ruin your coffee’s flavor. Clear bags or glass jars are also a no-no, as light destroys coffee faster than anything.
Common ones to look for include:
Vague Origins: Terms like “mountain-grown” tell you nothing useful. Your label should show the altitude as well as the specific lot, farm or region for traceability.Â
“100% Coffee”: This is a dead giveaway. It actually means the coffee’s NOT 100% Arabica or a quality Arabica-Robusta blend.
No roast date: “Best before” won’t do. You need to know the “roasted on” date to determine the freshness of your beans.
After over 20 years sourcing, tasting, roasting and selling beans, I’ve learned that choosing coffee is deeply personal. But what excites me might not thrill you, and that’s perfectly okay.
So, how should you choose coffee beans that are right for you?
Start with one high-quality coffee from a reputable local roaster. Then, learn how it behaves with your brewing equipment. After that, gradually expand your palate by trying different origins, processing methods and roast levels.
Every coffee professional had to start somewhere. So don’t be afraid to dive in! Believe me, the journey from “I just want caffeine” to “I can taste the difference between washed and natural process” is one of the most rewarding adventures you can take.
I hope this guide has better informed you on how best to choose coffee beans. Have questions about specific recommendations or brewing techniques? I’d love to help! Drop me a line in the comments.
Good coffee beans score 80 or more points on SCA cupping protocols. But in my experience, the “best” coffee is the one that makes you excited to wake up and drink it every morning!
Always check whether your beans are a blend or single-origin. Also look for the tasting notes, altitude, recommended grind, roast level and roast date. Lastly, check that your beans are ethically sourced and sustainable.
Based on my testing, Ethiopian Yirgacheffe, Guatemalan Antigua and Colombian Supremo consistently deliver exceptional quality. But the “best coffee” will ultimately depend on your taste preferences and brewing method.
Start with a medium roast, single-origin Arabica from Central America. These coffees don’t have an overwhelming complexity. They’re well-balanced, clean and introduce themselves gently to your palate.
We rewrote the article to give our readers a better idea of what to look for when selecting coffee beans.
Added our Top 5 Picks on Amazon.
Hi! My name is Arne. Having spent years working as a barista I'm now on a mission to bring more good coffee to the people. To that end, my team and I provide you with a broad knowledge base on the subject of coffee.
Hi! My name is Arne. Having spent years working as a barista I'm now on a mission to bring more good coffee to the people. To that end, my team and I provide you with a broad knowledge base on the subject of coffee.
