How I Choose Coffees
When I sample new coffees I’m looking for coffees that fall into distinct, well-defined flavor categories.
Aroma-Drive Coffee with Harmonious Flavor
I am looking for coffees that when freshly ground, they have a clear, expressive aroma that doesn’t disappear once brewed. Instead, it evolves—showing up again in the cup and ultimately in the flavor itself, creating a cohesive experience from start to finish.
The first coffee I ever sourced fell squarely into this category: a Red Bourbon from Colombia Produced by Wilton Benitez. On grinding, the aroma was bright and fruit-forward—summer berries like strawberry, blueberry, and raspberry. Once brewed, that fruit character deepened, adding richness and structure. In the cup, the coffee showed medium acidity with a clean finish, still anchored by those berry notes. As it cooled, baker’s chocolate emerged, adding complexity without overwhelming the profile.
This is the kind of harmony I’m always chasing.
2. Origin-Forward Coffees Built for Espresso
The second category of coffees I am looking for are those whose origin character holds up through a medium to darker roast, making them ideal for espresso. Here I’m looking for structure and depth: chocolate, caramel, earthy tones, a syrupy body, and a long, lingering finish. These are coffees that remain expressive even when roasted to a dark roast.
I haven’t found A coffee that fully nails this profile yet—but the search is ongoing, and intentional.
3. Process-Driven Coffees That Push Boundaries
The third category includes coffees with innovative processing methods that expands on what coffee can taste like.
This includes techniques such as thermal shock, hydro honey, nitro fermentation, and co-ferments. These coffees are often more expensive due to the labor, risk, and experimentation involved, and they’re typically produced in limited quantities.
When they work, they offer something genuinely different—with enhanced flavor, that is deeper and more expressive in unexpected ways.
4. Coffees That Break the Rules
Finally, I look for coffees that simply defy expectation of what traditional coffee tastes like.
One of the most memorable examples of a coffee in this category was a coffee I tried at Koffee Mameya in Tokyo. It was roasted by Code Black Coffee Roasters: Las Margaritas Sudan Rume from Colombia. It tasted unmistakably like Christmas spice, with pronounced cinnamon and ginger notes—something I’d never experienced so clearly in coffee before.
These coffees are rare, but they’re important as they reset your understanding of what’s possible.