Ethiopia Yirgacheffe
Jasmine, bergamot, peach, tea-like body.
Starting point: V60 or Chemex, 1:16, 92–94°C.
Open origin guide →World coffee atlas
Coffee origins, processing & practical brew starting points
Use origin as a clue, not a guarantee. These profiles explain common tendencies and give you a structured place to start dialing in a specific bag.
Colombia Huila
Panela, red apple, cocoa, balanced acidity.
Starting point: AeroPress or espresso, 1:15, 91–94°C.
Open origin guide →Guatemala Antigua
Cocoa, baking spice, orange, structured body.
Starting point: French press or pour-over, 1:15.5, 92–94°C.
Open origin guide →Sumatra Mandheling
Herbal, cedar, dark cocoa, syrupy body.
Starting point: French press or cold brew, 1:14.5, 91–94°C.
Open origin guide →Kenya Nyeri
Blackcurrant, grapefruit, cane sugar, vivid acidity.
Starting point: V60 or AeroPress, 1:16.5, 93–95°C.
Open origin guide →Milanese Espresso Style
Hazelnut, dark cocoa, toasted malt, dense texture.
Starting point: Espresso or moka pot, 1:2 espresso, 90–93°C.
Open origin guide →How to read an origin label
Country and region are only the first layer. Elevation, cultivar, processing method, harvest freshness and roast approach can make two coffees from the same area taste completely different. When a bag lists a farm, washing station, variety and process, use those details alongside region rather than treating terroir as a fixed flavor promise.
Why these brew parameters are ranges
The suggested ratios and temperatures are deliberately conservative starting points. Your grinder and roast level matter more than a generic regional recipe. Brew once, taste attentively, and adjust one variable. That is more reliable than copying a “perfect” recipe without context.