Experienced baristas know that the perfect coffee does not start with the machine or the method of preparation, but with the right and competent beans. It is the quality of the beans, which is determined by the variety, processing, region of cultivation and even the microclimatic conditions of the trees, that is the key to the future exquisite taste, balance and perfect aroma of the future drink. Below, we will explain how to choose the best coffee beans based on the experience, scientific data and practice of real professionals.
1. Choosing a bean: do you prefer Arabica or Robusta?
The main types of commercial coffee available today are Coffea arabica and Coffea canephora (or Robusta). Arabica traditionally has a richer flavour, consisting of floral, fruity and chocolate notes, while Robusta is characterised by greater bitterness and higher caffeine content (QUALITY CONTROL OF DIFFERENT SORTS OF RAW AND ROASTED COFFEE BEANS, authors: Zavadlav Sandra, Blažić Marijana, Kralj Elizabeta (Karlovac University of Applied Sciences), Book of abstracts of the 17th Ružička Days “Today Science – Tomorrow Industry”, 2018, Hrvatska, https://www.croris.hr/crosbi/publikacija/prilog-skup/670720).
Research on varieties confirms that arabica, when properly processed, has higher sensory qualities, i.e. mildness, acidity and depth of flavour (‘Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee’, authors: Natalina Cavaco Bicho (Department of Biomass Science and Technology, New University of Lisbon, Caparica, Portugal), António Eduardo Leitão, José Cochicho Ramalho, Ecology of Food and Nutrition, Volume 52, 2013, https://pubmed.ncbi.nlm.nih.gov/23445394/#full-view-affiliation-1).
An interesting tip: if you appreciate a rich aroma and elegant taste, then of course choose Arabica.
2. Origin of the bean: the region also matters
The climatic conditions where the coffee was grown have a significant impact on its flavour characteristics. For example, coffee grown in cooler regions has a higher acidity, fruity notes and brighter aromas (‘Climatic factors directly affect the volatile organic compound fingerprint in green Arabica coffee beans as well as coffee beverage quality’, by B: B. Bertrand (CIRAD, France), R. Boulanger (CIRAD, France), S. Dussert (IRD, France), Food Chemistry, Volume 135 December 2012, Pages 2575-2583, https://www.sciencedirect.com/science/article/abs/pii/S0308814612010333).
It can also be argued that grains grown at altitudes above 1200 m often have a bright acidity and a complex flavour profile. A study in Ethiopia showed that altitude and soil composition significantly affect the taste characteristics of coffee (“The major factors influencing coffee quality in Ethiopia: The case of wild Arabica coffee (Coffea arabica L.) from its natural habitat of southwest and southeast afromontane rainforests, by: Abebe Yadessa (Centre for Development Studies, University of Bonn, Germany), Juergen Burkhardt (Institute of Plant Nutrition, University of Bonn, Germany), Endashaw Bekele (College of Natural and Computational Sciences, Addis Ababa University, Ethiopia.), African Journal of Plant Science, June 2020, https://academicjournals.org/journal/AJPS/article-full-text-pdf/6EF525464066.pdf).
Tip: coffee from highland regions (countries such as Ethiopia, Colombia, Kenya) is more often noted as having a very complex aroma and purity of taste.
3. Ripening stage of raw materials
Unripe or overripe berries will significantly reduce the quality of coffee. Recent scientific studies show that the level of maturation directly affects the formation of aromatic compounds and the overall quality of the cup (‘Evolution of Green Coffee Protein Profiles with Maturation and Relationship to Coffee Cup Quality’, authors: Philippe Montavon (Nestlé Research Centre, Switzerland), Eliane Duruz, Gilbert Rumo, Gudrun Pratz, Journal of agricultural and food chemistry March, 2003, https://pubs.acs.org/doi/pdf/10.1021/jf020831j).
Tip: We recommend that you prefer coffee that has been hand-picked by selective picking of ripe berries.
4. Grain processing, the three main methods
The processing of the bean after harvesting significantly shapes the flavour of the coffee. Currently, there are three main processing methods in the industry, as follows:
The washed method – it is good for delivering a clean, bright flavour and acidity.
The natural method provides more sweetness and fruity notes.
Hybrid methods (honey) – generally provide a good balance between sweetness and acidity (‘Quality Analysis of Coffee Bean Treated by Sunning and Water Washing processing’, by: Tianyu Pan, Yuxin Nian, Rong Xiang, Ru Jia (Puer University, Puer, Yunnan, China), IOP Conference Series: Earth and Environmental Science, May 2021, https://iopscience.iop.org/article/10.1088/1755-1315/792/1/012050/pdf).
Fermentation, including with the help of new technologies such as protease fermentation, stands out here, as it allows modulating unique flavours (‘Characteristic and flavour profiles of speciality Arabica coffee derived from fermentation with protease, under different conditions’, authors: Intugon Wongyai (Food and Agro-Industrial Research Centre, King Mongkut’s University of Technology North Bangkok, Thailand), Khomson Suttisintong (National Science and Technology Development Agency (NSTDA), Pathum Thani, Thailand), Tita Foophow (Department of Nutrition and Culinary Arts for Health Capability and Anti-aging Wellness, Suan Dusit University, Bangkok, Thailand), Research, Invention, and Innovation Congress, January 2025, https://www.semanticscholar.org/reader/07c8553a28fd50a05d92075ff92886cac094b9fc).
Good processing preserves the correct flavour and prevents defects.
Tip: Choose a coffee with a processing that suits your preferences – for a cleaner flavour, a washed method is preferable.
5. Appearance of beans
The most important visual signs of high quality beans are:
- Uniform in size and colour
- Free from cracks and black spots
- Free from defects such as damage or fermentation (‘Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile’, authors: Pamela D.C. Mancha Agresti, Adriana S. Franca (Departamento de Engenharia Qu´ı´mica/UFMG, Belo Horizonte, Brazil), Rodinei Augusti (Departamento de Qu´ı´mica/UFMG, Belo Horizonte, Brazil), Food Chemistry January 2008, https://www.sciencedirect.com/science/article/abs/pii/S0308814607006218)
- Large beans (AA category) are usually associated with higher quality (‘Composition of green and roasted coffees of different cup qualities’, authors: Adriana S. Franca, Juliana C.F. Mendonça, Sami D. Oliveira (Núcleo de Pesquisa e Desenvolvimento em Café, DEQ/UFMG, Chemical Engineering, Belo Horizonte, MG, Brazil), Lwt – Food Science and Technology, November 2005, https://www.sciencedirect.com/science/article/abs/pii/S0023643804002361)
- Scientific studies indicate that defects such as incomplete ripening have a negative impact on the aroma and taste of coffee (‘Composition of green and roasted coffees of different cup qualities’, by: Adriana S. Franca, Juliana C.F. Mendonça, Sami D. Oliveira (Núcleo de Pesquisa e Desenvolvimento em Café, DEQ/UFMG, Chemical Engineering, Belo Horizonte, MG, Brazil), Lwt – Food Science and Technology, November 2005, https://www.sciencedirect.com/science/article/abs/pii/S0023643804002361)
Tip: The grains should be greenish or bluish before roasting, without any foreign odours.
6. Roast level affects flavour
Roast level is critical to the taste of coffee:
- A light roast will produce higher acidity and fruity notes
- A medium roast will provide a balance between sweetness and acidity
- Dark roasting will lead to the dominance of chocolate and nutty notes
Scientific studies show that roasting dramatically changes the acidity and bitterness profile (“Impact of Coffee Roasting and Grind Size on Acidity and Bitterness: Sensory Evaluation Using Electronic Tongue”, authors: Masaaki Habara (Intelligent Sensor Technology Inc., Kanagawa, Japan), Toshihide Horiguchi (Horiguchi Coffee Institute, Tokyo, Japan), Chemosensors, July 2024, https://www.mdpi.com/2227-9040/12/9/196).
Tip: Be guided by your taste preferences and the purpose of the coffee.
7. Storage: how not to lose the flavour
Even the best and highest quality coffee can lose its flavour if it is stored improperly. Here are some recommendations on how to prevent this from happening:
Beans should be stored in an airtight container without access to air
Sunlight, moisture and temperature changes should also be avoided
Use coffee within 2-4 weeks after roasting
Tip: Buy coffee in small batches and pay attention to the roasting date.
8. 5 Practical Tips from a Barista
8.1. Always try to smell the raw beans: fresh ones have a light, pleasant smell.
8.2. Choose only those batches that have the date of harvest, not just the degree of roasting.
8.3. Check the information about the producer (farmer or cooperative).
8.4. Give preference to beans with certification (for example, Specialty Coffee Association).
8.5. Experiment more often: feel free to try new regions and processing methods.
So, when choosing coffee beans, you should always pay attention to the variety, region of origin, quality of harvesting and processing, appearance of the beans themselves and the method of roasting. Scientific research and practical experience show that quality coffee begins long before it gets into your cup, so it makes sense to follow the above principles and you will be able to enjoy the perfect drink every day.