Every region produces coffee seeds with varying notes, textures, aromas, and flavors. Along with roast level and where the coffee cherry is grown, the process and altitude make a big difference in how the coffee is experienced after being brewed, making for a truly unique experience in every batch. I have 7 options from all major coffee growing regions around the world available at all times, plus 1 decaf, and 1 that rotates every month. This month's coffee is from Indonesia! See more about where it comes from here. Here's what I have available currently:

Origins

• What each process means:
• Washed: In this method, the coffee cherries are de-pulped, and the beans are fermented to remove the mucilage before drying. This results in a clean, bright flavor profile, often with pronounced acidity.
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• Natural: Here, the whole cherries are dried in the sun before the beans are extracted. This method tends to produce a sweeter, fruitier flavor, as the beans absorb sugars from the cherry during drying.
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• Honey Process: A hybrid of the washed and natural methods, the honey process involves removing the outer skin of the cherry but leaving some mucilage intact during drying. This imparts a rich sweetness and complex flavor, balancing acidity and body.
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• Wet Hull: Common in Indonesia, this method involves removing the outer fruit layer while the beans are still moist. The beans are then hulled and dried. This process often results in earthy, full-bodied flavors with lower acidity.