There are thousands of coffee varieties, and dozens of origins/countries. Just like an apple, or wine, coffee has many different "versions”. Our coffee selections and menu are always changing as we source beans from all around the world.
|Ethiopia||fruity, citrus, floral||Natural||Yirgacheffe|
|Kenya||licorice, blueberry, citrus||Washed||Ruiri 11|
|Uganda||nutty, creamy, caramel||Washed||SL-14|
|Honduras||cola, honey, grape||Honey||Parainema|
|Colombia||chocolate, smoky, apricot||Washed||Caturra|
|Brazil||almond, smoky, caramel||Washed||Catuai|
|Peru||nutty, spices, stone fruit||Washed||Typica|
|Rwanda||lemon, syrup, caramel||Natural||Red Bourbon|
|Guatemala||grapefruit, red wine, nuts||Washed||Mundo Novo|
Burundi, Tanzania, Papa New Guinea, El Salvador, Costa Rica
Coffee is grown in over 50 countries around the world (National Coffee Association). You’ll find it mostly in an area called the Bean Belt. This belt, as the name suggests, circles the globe, covering parts of the Americas, Africa, and Asia. It sits over the Equator & between the 'Tropics' latitudes - stretches as far north as Mexico and Myanmar and as far south as Zimbabwe and Brazil.
And exactly where your coffee is produced, out of this vast range of countries, will affect how it tastes, how it was grown, and more. Things like altitude, weather, the soil, the producer, and much more will influence the taste. "Terroir" is the soil condition, topography, climate, and more. It’s a common phrase in the wine world but also used by coffee professionals.
Consumers, you might find that you like the fruitiness of an Ethiopian coffee, the balanced and sweet notes of a Guatemalan, or the earthiness of an Indonesian – but you won’t know until you try these origins. This is why we offer an expansive and ever changing menu for you to explore. Generally, the fruit forward coffees from Ethiopia & Africa (the birthplace of coffee) will not taste like a coffee from South America. We put in the work for you and only source the best of the best.
In GENERAL, there are three different types of coffee processing: natural, washed, and honey. Coffee processing is how the coffee is treated after it is picked. While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed coffee. How your coffee is farmed and processed can also affect its taste. And, again, different regions have different farming and processing methods. Processing is how the coffee beans, or seeds, are removed from the coffee fruit, or cherries. There are several methods and they all impact on the flavor of your coffee – as well as its environmental footprint.
Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.
Washed coffees are prized for their clarity and vibrant notes. Removing all of the cherry prior to drying allows the intrinsic flavors of the bean to shine without anything holding them back. Fruit notes are still found in washed coffees, however, fermented notes and berry notes are less common.
The honey coffee process is a little mixture of both. It tends to add sweet notes to the coffee because some of the mucilage of the fruit remains on the bean after the skin and pulp are removed through water and fermentation. The mucilage has the appearance of honey, thus the name.
The family is known as the "Coffee" family and has 450 genera and around 6,500 species worldwide. Genus: Coffea. Overall, the genus has about 100 species, only a few of which are commercially relevant. Species: arabica makes up approximately 70% of the world's coffee production and all of the coffee we use at Bauer's Brew Co. Other species not so common in specialty include canephora (var."Robusta") and liberica. Of all of the Coffea species, only arabica is self-fertile, and therefore can be self-pollinated. The arabica species also typically have lower caffeine contents than canephora. Variety: This rank of taxa delineates differences between plants that are smaller than in subspecies but larger than forms. A variety retains most of the characteristics of the species, but differs in some way. So in general, we use the coffee species Arabica, and within that species we brew using many different varieties. These varieties like everything discussed above, will also have its own unique characteristics and intrinsic flavors that will affect the taste in your bottle.
As you can see - we take coffee SERIOUS. When you drink a competitors product, will you see this level of detail and information behind their brew? I dont think so. What coffee are they using? Where is it from? What should you expect? We believe this is part of what makes us special. We believe cold coffee is one of the best ways to experience it. Steeping grounds low and slow will truly bring out the best flavors while also getting rid of the bitter and acidic stereotypes that coffee generally has. When you drink Bauer's Brew you can rest assured we did our very best in crafting a product that is unlike anything else.