Coffee can be broken down into two species that are of economic significance: Coffea arabica and Coffea canephora (also known as robusta). Arabica is the original species of the coffee plant that was discovered in Ethiopia. They are the most sought-after beans due to their intense, aromatic flavor. They are also low in caffeine and acidity. Robusta beans are not as flavorful or aromatic. They have higher acidity and up to twice the caffeine of arabica beans.

Single-origin coffees are also known as varietals. Varietals are unblended, straight coffees that are from a single source. Every varietal has a unique flavor profile. The climate in a varietal's country of origin has a strong effect on the profile, but there are other elements that factor into the overall taste of a single-origin coffee. The altitude at which a coffee is grown plays a major roll in the flavor profile, for instance. Coffees grown at higher altitudes develop more slowly and are more compact, creating a hard bean. These beans usually make a more acidic and flavorful cup of coffee.

There are two main methods of processing the coffee cherry that also affect how the coffee will taste. The wet process method uses water to strip the fruit off the bean. The bean is "fermented" in holding tanks then washed again. The beans are dried either on patios in the sun or in mechanical dryers. Finally, the beans are sorted and dry-milled, producing a less earthy, more acidic, clean-tasting coffee. The dry process method, generally used where water is scarce, involves the whole coffee cherry being laid out in the sun, where the fruit dries out naturally and falls off. Then the cherries are sorted and dry-milled to produce earthy, low-acidity coffees.

Ultimately, the main factor that affects the taste of the coffee is the roast level. Once the green beans arrive at our roasting facility, the experience and education of our roasting staff comes into play. We use a combination of science and art to roast all of our coffees. For example, we know that low-altitude coffees will not stand up to the intense heat of a darker roast, and the subtle fruitiness will be diminished. Likewise, a really high-altitude or "hard bean" varietal will stand up nicely to a dark roast, which will bring out its shiny acidity and tanginess. It is only through intensive cupping that we can determine the optimal roast level that exposes the brilliant essence of each of our varietal selections.