Gabitan — The Coffee Guide

Washed: Fruit stripped before drying — produces the cleanest, brightest cups. Acidity and florals are most vivid. Standard for Ethiopian and Kenyan specialty.
Natural: Whole cherries dried in the sun. Imparts fermented fruit complexity — blueberry and wine-like notes. Common in Ethiopia, Brazil, and Yemen.
Honey: Partial mucilage left on during drying. Adds sweetness and body. A middle path between washed and natural. Pioneered in Costa Rica.
Wet-Hulled: Parchment removed at high moisture (Indonesia only). Creates the distinctively earthy, herbal, low-acid character of Sumatran coffee.

Light: Preserves origin character — floral notes, bright fruit acids, and terroir complexity shine. Preferred for specialty pour overs. No surface oil.
Medium: Balances origin with roast-developed caramel and chocolate. The most versatile level — works for filter and espresso.
Dark: Roast character dominates — bitter, smoky, low-acid. Origin nuance is largely lost. Best for espresso blends and strong milk drinks.

Altitude: Higher elevation slows cherry ripening, building sugar complexity and preserving acidity. Most specialty arabica grows above 1,200 m.
Soil: Volcanic ash soils (Guatemala, Indonesia, Philippines) add mineral depth. Red clay (Ethiopia, Kenya) drains well and retains heat.
Climate: Large day/night temperature swings stress the tree beneficially. Distinct wet and dry seasons allow precise harvest timing.

Bourbon & Typica: Heirloom arabica — classic, balanced, refined. The genetic ancestors of most modern cultivars. Prized for flavor complexity over yield.
SL-28 & SL-34: Kenya's signature varieties, selected in the 1930s. Produce the intense blackcurrant character that defines world-class Kenyan coffee.
Gesha / Geisha: Originally from Ethiopia, made famous in Panama (2004). The world's most celebrated specialty variety — extraordinarily floral.
Liberica & Excelsa: Distinct species (not arabica) grown mainly in the Philippines. Liberica (Barako) is bold and smoky; Excelsa is tart and fruity-dark.

Pour Over: Paper filter removes oils — clarity and delicate aromatics shine. Best for light, floral, fruity origins (Ethiopia, Kenya, Panama).
French Press: No filter — oils stay in cup. Heavy, textured body. Best for earthy, chocolatey origins like Sumatra, Brazil, or Philippine Barako.
Espresso: High pressure, concentrated extraction. Best for chocolatey-nutty profiles (Brazil, Colombia). Also exceptional for floral naturals.
Cold Brew: 12–24 hour cold extraction — reduces acidity, amplifies sweetness. Flattering for fruity naturals and sweet South American origins.

SCA Score: Scored out of 100. 80+ = specialty grade. 85+ = exceptional. 90+ = rare and competition-worthy.
Cupping: Cuppers evaluate fragrance, aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, and cleanliness.
Auctions: Best of Panama and similar competitions produce the world's most expensive lots. A 2022 Gesha sold for $6,034/lb at auction.

The Coffee Guide