Decoding the Coffee Bag

In the world of specialty coffee, a coffee bag is no longer just packaging; it's a résumé. It’s a transparent declaration of a bean's journey, from the soil it grew in to the day it was roasted. Understanding the language on these bags is the single most important skill you can develop to find coffee you'll truly love. Let's break it down, piece by piece.

While the bag gives you the highlights, understanding the "why" behind each term unlocks a new level of appreciation. This is how you move from simply buying coffee to curating your own tasting experience.

Processing: The Flavor Architect

Processing is arguably the most impactful step on a coffee's final flavor profile after its origin. It's the method used to remove the coffee bean from the cherry after it's been picked.

• Washed (or Wet) Process: The fruit is scrubbed off the bean before drying. This method creates a clean, bright, and transparent cup where the flavors of the origin and varietal—the terroir—are the stars. Expect higher acidity and delicate floral or citrus notes.
• Natural (or Dry) Process: This is the oldest method, where the entire cherry is dried whole, like a raisin. The bean ferments inside the fruit, absorbing its sugars. This results in a heavy-bodied, sweet, and often wild cup with powerful fruity flavors like blueberry, strawberry, and a wine-like intensity.
• Honey Process: A hybrid method popular in Central America. Some, but not all, of the fruit pulp is left on the bean as it dries. This balances the clarity of a washed coffee with the sweet, fruity complexity of a natural, resulting in a cup with a syrupy body and notes of brown sugar and stone fruit.

Looking for Certifications

Beyond flavor, labels can also tell you about the coffee's impact on people and the planet. While not a direct indicator of taste, these certifications signify a commitment to ethical and sustainable practices.