How to Read Coffee Labels
We’ve all been there—staring at a wall of coffee bags or trying to decode a café menu, pretending we know what “altitude” or “varietal” means. You don’t want to ask the barista to translate, so you just smile, nod, and hope for the best.
But guess what? It doesn’t have to be that complicated. Let’s break down all the confusing coffee terms so you can confidently pick your next brew like a pro (no side-eye necessary).
Tasting Notes
The tasting notes section is where things can get a little… flowery. “Notes of blueberry, chocolate, and caramel with a hint of jasmine.” Is this coffee or a fruit salad?
Tasting notes are simply a guide to the dominant flavors you’ll likely experience when drinking the coffee. It’s not that the beans literally taste like blueberries—they just have flavor compounds that remind you of them. Think of it like wine tasting, where you might pick up on hints of cherry or oak.
Some common tasting notes include:
- Fruity: Berries, citrus, tropical fruits.
- Sweet: Caramel, chocolate, brown sugar.
- Nutty: Almond, hazelnut, pecan.
- Floral: Jasmine, rose, lavender.
These notes can vary depending on the origin, processing method, and roast profile. So, if you love a bright, fruity cup, look for bags with tasting notes that highlight those flavors.
Region
Coffee is grown in what’s known as the “Coffee Belt”—a band of countries located around the equator. The region your coffee comes from plays a huge role in its flavor. Coffee-growing countries have distinct climates, soils, and altitudes that influence the beans.
Here are a few examples:
- Ethiopia: Known for fruity, floral, and complex coffees.
- Colombia: Balanced with bright acidity and sweetness.
- Brazil: Chocolaty and nutty, with a heavier body.
- Sumatra: Earthy, spicy, and full-bodied.
So, when you see a region listed on the label, you’re getting a clue about the coffee’s potential flavor profile.
Altitude
Altitude refers to how high above sea level the coffee was grown. You’ll usually see something like “1,500 meters” or “2,000 MASL (meters above sea level)” on the label. But why does this matter?
In general, higher altitudes mean cooler temperatures, which leads to slower bean development. This slower growth often results in more complex flavors. High-altitude coffees tend to have brighter acidity and more pronounced flavor notes, while lower-altitude coffees are often more mellow and earthy.
If you’re into complex, vibrant coffees, look for those grown at higher elevations. If you prefer something smoother and easier to drink, lower altitude might be more your speed.
Process
Once coffee cherries are picked, they need to be processed to remove the outer fruit and dry the beans inside. The processing method can have a big impact on the final flavor of your cup. Here are the three most common methods:
- Washed (or Wet) Process: The cherries are pulped and the beans are fermented to remove the outer layers. This results in a clean, crisp cup with bright acidity and clear flavors.
- Natural (or Dry) Process: The cherries are left to dry with the fruit still intact, which gives the beans more time to absorb the sugars from the fruit. This method produces fruitier, sometimes wilder flavors with a fuller body.
- Honey Process: Somewhere in between washed and natural. The outer skin is removed, but the sticky fruit pulp is left on during drying. This creates a balanced cup with both sweetness and clarity.
Knowing the processing method can give you a heads-up on what kind of flavor experience you’re in for.
Varietal
Just like apples have different varieties (think Granny Smith vs. Fuji), coffee has varietals, too. These are specific genetic types of coffee plants, and each varietal brings its own characteristics to the table. You’ll sometimes see varietals listed on the label, especially with single-origin coffees.
Some common varietals include:
- Bourbon: Sweet, balanced, and complex.
- Geisha: Floral, fruity, and highly sought-after (and often expensive).
- Caturra: Bright acidity and mild body.
- SL28: Known for its bold flavors and high acidity.
While varietal might not be the most important factor when choosing a coffee, it’s good to know if you’re diving deeper into specialty beans.
Farm/Mill
Some coffee labels take things to the next level by listing the farm, mill, or even the farmer’s name. This kind of transparency is a big deal in the specialty coffee world because it highlights the traceability of the beans. It’s not just about where the coffee comes from—it’s about who grew it, how it was processed, and the care that went into it.
If a coffee label gives you info about the farm or mill, you know you’re getting a bag from a specific place that takes pride in quality. It’s a great way to support ethical practices and sustainable farming.
Roast Date
If there’s one thing that matters a lot, it’s the roast date. Coffee is at its best within a few weeks of being roasted, so the fresher, the better. A coffee label that includes the roast date tells you exactly when the beans were roasted, so you can make sure you’re getting a fresh batch.
Aim to brew your coffee within two weeks to a month after the roast date. Anything older, and the coffee starts to lose its flavor and aroma. And avoid anything labeled with just a “best by” date—it’s a good sign the coffee’s already past its prime.
Amount of Coffee
This one’s simple but important. Coffee bags usually come in standard sizes like 12 ounces (340 grams) or 1 pound (454 grams). The amount of coffee you buy matters if you’re trying to figure out how long it’ll last or how many cups you’ll get out of it.
And just like that, now you’re fluent in coffee label.