A Brief Introduction to Coffee Origins, Varieties, Processing Methods, Altitude and Flavour Notes.

Welcome to the jungle. You’re here because you’ve sipped something wild, and now you want to know why your flat white tasted like a strawberry doing salsa on your tongue. Good. You’re curious. Curiosity is what dragged humanity out of caves and into coffee shops.

This blog is a brief introduction to coffee origins, varieties, processing methods, altitude and flavour notes. Basically, we’re giving you a backstage pass to the wild ride your taste buds take every time you brew a cup of Unorthodox Roasters coffee. Buckle up. There will be jargon. There will be flavour notes. There may be an existential crisis about mouthfeel. But you’ll come out the other side with a new appreciation for speciality coffee.

Grab your cup. Let’s go.

From our trip to Sidikalang, Sumatra in Indonesia.

ORIGIN

Let’s start at the roots - literally. Where your coffee is grown is basically its entire backstory: the setting, the mood, the plot twists. Think of origin as the difference between a Hollywood blockbuster and an indie arthouse flick - same beans, wildly different vibes.

We’re talking altitude, soil, climate, variety, and all the weird little local quirks that make each region’s beans taste like they’ve got their own personality. Even the trees growing next to the coffee plants can throw in a surprise flavour. It’s incredibly interesting!

Here’s a (very) general overview of the flavours specific to each region:

• Latin America - smooth, balanced clean flavour profiles, sweet chocolate and caramel and nutty undertones. Medium body which provides a rich mouth feel. Mild acidity makes coffees from this region very versatile for various brew methods and milk based drinks too.

• Asia - deeper earthy and herbal profiles, bold dark chocolate undertones, sometimes spicy notes with syrupy characteristics. Full-body profiles render complex flavour profiles and a smooth and silky mouth feel. Perfect for French press, AeroPress and drip brew methods. Adding milk can balance the bold flavours.

• Africa - fruity, floral and acidic with notes of berries and citrus fruits. Bright and high in acidity, African coffees shine when prepared as french press or drip methods. The lively profiles of African coffees tend to have a medium body that render a lighter, clean and refined mouth feel. 

  
  

From our trip to Sidikalang, Sumatra in Indonesia.

*That silky, creamy, gritty, juicy sensation when you sip? That’s mouthfeel. In coffee mouthfeel (or body) is the tactile (texture, finish etc.) experience of drinking the beverage. Often when talking about coffee the flavour overrides the consideration for texture. However, mouthfeel is the unsung hero of every cup. A good mouthfeel will complement the flavours and enhance the overall coffee drinking experience. 

VARIETY

To understand variety, let's first talk about species. The two mainly cultivated coffee species for drinking are: Arabica and Robusta. Robusta has a more bitter flavor profile and a higher caffeine content. It is often used in blended coffees and you guessed it - the dreaded instant. It's got grit, but in the specialty coffee world, it’s the cousin you don’t invite to every party. We respect it, we just don’t sip it. In contrast, Arabica is where the magic happens. Arabica beans make up around 70% of the world’s coffee production and are known for their complex and delicate flavors, making them the preferred choice for high-quality, specialty coffee. 

Put simply—if you enjoy Unorthodox Roasters coffee, you’re an Arabica enthusiast.

There are over 120 coffee varieties—some common (like Caturra, Bourbon, and Typica), some rare (like Geisha, Sidra, or Papayo). Some varieties have even been developed to thrive in specific climates and conditions. However, no rule dictates that one is inherently better than another. Some varieties have unique characteristics and are processed in specific ways. A lot of the time farmers experiment with different varieties simply to find what flourishes best in their land. 

Here’s the kicker though: variety alone doesn’t decide taste. It’s just one part of the beautiful chaos that is your cup of coffee. Think of it like ingredients in a recipe—important, yes, but it’s how they’re grown, processed, and roasted that turns potential into flavour.

PROCESSING = FLAVOUR ALCHEMY

Coffee beans derive from the seed of cherry-like fruit. Once ripe, these cherries are picked and processed—and how they’re processed is a big deal. It’s the difference between your coffee tasting like strawberry jam or lemon zest, red wine or milk chocolate.

Two main processing methods:

Co-founder Chris observing the natural process

Natural (or dry) process.

No frills, all sun. Whole coffee cherries are left out to bask in the sunlight like they’re on a tropical holiday. As they dry, the fruity layers shrink back, letting the beans inside rest and soak up all that sticky sweetness. Once dried to perfection, the outer layers are hulled off.

The result? Funky, fruity, bold. Think dried fruit, berries, boozy sweetness, and a syrupy mouthfeel that sticks around like a good conversation. Acidity? Low. Flavour? Delicious.

Washed (or wet) process.

This method’s more spa day than beach day. The cherries are stripped of their fruity layers using water and fermentation tanks (yes, fermentation—coffee’s got its own wild side). After a good soak, the beans are rinsed, rested, and dried before being milled down to green coffee.

The result? Clean, crisp, and elegant. Expect citrus, florals, higher acidity, and a lighter body that’s all about precision and clarity.

Other methods include Honey and Anaerobic - to be discussed in other blog posts :)

ALTITUDE

Altitude works hand in hand with origin. However, it is worth distinguishing it because coffee grown in the same region at different altitudes would still render different results. 

Coffee growing altitude is measured by masl (meters above sea level) and can determine the beans quality, shape, size and flavour (yes flavour, again). Very high altitudes (1525 masl) tend to produce lively fruity and acidic flavour profiles with floral tones. Medium altitudes (around 900 masl) tend to be less acidic, smooth, nutty. And well in between… Is in between those flavours! Coffees that grow around 760 masl or lower are often Robusta and lack flavour and vibrancy.  Think of it as the altitude attitude - the higher the climb, the bolder the cup.

Captivating views we observed from plantation in Coroico, Bolivia

FLAVOUR NOTES

And with all of that being said, at the core of it all are flavour notes—the descriptors that bring together all of the technical information madness in a way that helps you choose the coffee you’ll love without all of the speciality knowledge.  Think of them as guidelines. You’re not drinking a blueberry smoothie - you’re getting subtle hints reminiscent of blueberries. A whisper of orange zest. A cheeky wink of hazelnut. It’s all there… if you know how to listen.

And if all this sounds a bit intense or overwhelming - don’t sweat it. You don’t need a sommelier’s nose to enjoy great coffee. Let curiosity guide you. Sip slowly. Take notes. Swirl it like wine if you must (no judgement here).

End of the day, it’s not about “getting” all the notes - it’s about finding the coffee that makes you go damn, that’s good. And if you’re ever lost shoot us a wee message on social media or a wee email. We’re more than happy to help you decode the madness.

Zesty, with blueberry notes and a rich mouthfeel wishes from

Team Unorthodox