Bean Hunting: How to Choose the Perfect Coffee for Your Palate

If you’ve ever stood frozen in front of a wall of coffee bags at your local roaster or scrolled endlessly through online listings, you’re not alone. Choosing the right beans can feel overwhelming. But it doesn’t have to be.

Here’s a clear, no-jargon guide to help you figure out what kind of coffee actually tastes good to you.

1. Understand Roast Levels

Roast level plays a big role in how coffee tastes. Here’s the quick breakdown:

• Light Roast: Bright, acidic, often fruity or floral. Think of citrus, berries, tea-like body. Great for pour-over or AeroPress.

• Medium Roast: Balanced, sweet, and versatile. Chocolate, nuts, mild fruit. Easy to enjoy black or with milk.

• Dark Roast: Bold, roasty, smoky. Lower acidity, often chocolatey or even slightly bitter. Best in espresso or French press.

2. Origin = Flavour Personality

Where coffee is grown changes how it tastes. Soil, altitude, climate, and processing all matter. Here are some general regional profiles:

• Ethiopia: Fruity, floral, bright. Great if you like complex and aromatic cups.

• Colombia: Balanced and sweet, with red fruit and cocoa notes.

• Kenya: Juicy, winey, vibrant acidity. A bit more adventurous.

• Brazil: Nutty, chocolatey, low acidity. Smooth and comforting.

• Guatemala: Rich, chocolate and spice, sometimes citrusy.

• Sumatra: Earthy, herbal, full-bodied. Very different, often polarizing.

The more you try from different regions, the more you’ll start spotting patterns in what you like.

3. Choose Between Blend or Single Origin

Blends combine beans from different origins to create a balanced or bold profile. Single origin beans come from one place and often highlight unique regional flavours.

• Want consistency and balance? Try a blend.

• Want to explore a specific flavour or region? Go single origin.

Either is fine. Many people enjoy both depending on their mood.

4. Pay Attention to Flavour Notes

Those labels with notes like "cherry, cocoa, almond" aren’t marketing fluff. They help you find your taste lane.

• Chocolate, nutty, caramel: Smooth and familiar

• Citrus, floral, tea-like: Light, bright, delicate

• Berry, stone fruit, tropical: Sweet, juicy, often punchy

You won’t taste every note listed. But if a few words keep popping up in coffees you like, follow that trail.

5. Ask Questions (or Read the Bag)

Good roasters often provide tons of info: elevation, processing method, farm name, roast date. If they don’t list it, that says something too.

• Washed process: Cleaner, brighter, higher acidity

• Natural process: Fruitier, heavier body, sometimes funky

• Honey process: A middle ground — sweet and smooth

Bonus tip: always check the roast date, not the "best by". You want something roasted within the last 2–3 weeks as much as possible.

6. Buy Small Bags and Take Notes

Don’t commit to 1kg of something you haven’t tried. Buy 250g or 12oz bags. Brew them a few different ways. Keep a simple log of what you liked, what you didn’t, and why. Over time, you’ll build a mental map of your preferences.

7. Don’t Worry About "Liking the Right Thing"

There’s no correct taste in coffee. It’s about what you enjoy. Some people chase rare Geshas. Others love a dark roast from their local grocery store. All valid.

The goal isn’t to impress anyone. It’s to find something you genuinely look forward to drinking.

Final Thought

Great coffee starts with knowing your taste. From roast level and origin to flavour notes and process, every detail is a clue. Don’t be afraid to experiment. Try something new, take notes, and keep chasing what makes your cup feel right.

Because once you find your favorite bean, everything else about coffee just clicks.

Want Help Finding Your Flavour Fit?

Not sure where to start, or tired of wasting money on the wrong beans? Our guided tastings and personal coffee consultations help you discover what you actually like — not just what’s trending.

Book a flavour session or join our next tasting workshop