FRESH BEANS
Bean Guide
Every bean is different
When you visit a Dunn Bros Coffee shop you'll soon discover the many different kinds of beans there are, and how they affect the taste and aroma of a cup of coffee. In fact, coffees can be just as unique and distinctive as wines, olive oils, cheeses and other fine foods.
Soil, altitude and climate all go into defining the raw chemistry of a green coffee bean. At higher altitudes, coffee beans mature slowly and the end product, after roasting, is generally brighter in flavor—typical of South American and Latin American beans. Coffees grown at lower altitudes, like those from Sumatra or Papua New Guinea, tend to be richer, rounder and have a more earthy feel.
The way the coffee is harvested, cleaned and dried also has an affect on the flavor of the roasted bean. Coffees that are dry processed tend to be heavy-bodied with sweet, winy acidity, while washed coffees often taste cleaner and highlight refined fruit, floral and spicy characteristics.
Aroma/Finish: Characteristics of coffee associated with the brighter, lingering aspects of the taste/smell experience.
Acidity: The lively, sparkling part of a coffee's flavor. It can be sensed on the tip and sides of the tongue.
Body: Terms like full and smooth describe the weight and texture of a coffee.
Flavor: As the term implies, words like chocolate, maple, tobacco and vanilla describe the rich, unique character of coffee.
At Dunn Bros Coffee we want to encourage you to try different kinds of beans, find new flavors and explore all the nuances great coffees have to offer. Like grapes in wine, every coffee bean has its own unique flavor profile. But there are some similarities, depending on where and how the beans are grown. To get you started (it can be daunting to pick between over a dozen kinds of coffee) we've created a list of general flavor profiles, sorted by region. Try one or try them all. It's your cup. Enjoy it.
Soil, altitude and climate all go into defining the raw chemistry of a green coffee bean. At higher altitudes, coffee beans mature slowly and the end product, after roasting, is generally brighter in flavor—typical of South American and Latin American beans. Coffees grown at lower altitudes, like those from Sumatra or Papua New Guinea, tend to be richer, rounder and have a more earthy feel.
The way the coffee is harvested, cleaned and dried also has an affect on the flavor of the roasted bean. Coffees that are dry processed tend to be heavy-bodied with sweet, winy acidity, while washed coffees often taste cleaner and highlight refined fruit, floral and spicy characteristics.
Aroma/Finish: Characteristics of coffee associated with the brighter, lingering aspects of the taste/smell experience.
Acidity: The lively, sparkling part of a coffee's flavor. It can be sensed on the tip and sides of the tongue.
Body: Terms like full and smooth describe the weight and texture of a coffee.
Flavor: As the term implies, words like chocolate, maple, tobacco and vanilla describe the rich, unique character of coffee.
At Dunn Bros Coffee we want to encourage you to try different kinds of beans, find new flavors and explore all the nuances great coffees have to offer. Like grapes in wine, every coffee bean has its own unique flavor profile. But there are some similarities, depending on where and how the beans are grown. To get you started (it can be daunting to pick between over a dozen kinds of coffee) we've created a list of general flavor profiles, sorted by region. Try one or try them all. It's your cup. Enjoy it.
- Cafe Natureza, Brazil
- Fazenda Cachoeira Mogiana, Brazil
- Decaf Huila Select, Colombia
- Chucaras Orosi Costa Rica
- Pipil El Salvador Fair Trade
- Huehuetenango Rio Azul Guatemala
- La Laguna Guatemala
Dunn Bros Coffee shops each have their own selection of coffee offerings, unique to the requests of their local area. Coffee selection may change on a monthly basis. Please check with your local Dunn Bros Coffee shop for their current coffee selection.