World Coffee Index

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How it's made

Processes 6

How the cherry becomes a green bean — the single biggest lever on flavor.

  • WashedFruit stripped before drying. Clean, bright, transparent.
    Coffees12638% of the catalogue · 123 in stock
    Body & acidityHigher acidity, lighter and cleaner body, crisp finish.
    Brings outCitrusFloral & JasmineBergamot & Black Tea
    Used in🇰🇪 Kenya, 🇪🇹 Ethiopia, 🇨🇴 Colombia +19
  • NaturalWhole cherry dried intact. Fruity, heavy, wild.
    Coffees6821% of the catalogue · 67 in stock
    Body & acidityLower, rounder acidity, heavy syrupy body, big sweetness.
    Brings outBerry & BlueberryTropical FruitWiney & Boozy
    Used in🇪🇹 Ethiopia, 🇵🇦 Panama, 🇨🇴 Colombia +22
  • AnaerobicFermented in sealed, oxygen-free tanks. Intense, funky, modern.
    Coffees299% of the catalogue · 28 in stock
    Body & acidityVariable acidity, full body, loud and unmistakable flavour.
    Brings outTropical FruitWiney & BoozySpice
    Used in🇨🇴 Colombia, 🇪🇹 Ethiopia, 🇵🇦 Panama +5
  • HoneySkin off, sticky mucilage left on to dry. Sweet, syrupy, balanced.
    Coffees268% of the catalogue
    Body & acidityMedium acidity, syrupy body, pronounced sweetness.
    Brings outCaramel & Brown SugarStone FruitChocolate & Cocoa
    Used in🇪🇹 Ethiopia, 🇨🇴 Colombia, 🇸🇻 El Salvador +11
  • Co-fermentFruit, yeast or spices join the fermentation tank. Loud, sweet, divisive.
    Coffees52% of the catalogue
    Body & aciditySyrupy body, soft acidity, dessert-level sweetness — the ferment leads the cup.
    Brings outTropical FruitBerry & BlueberryWiney & Boozy
    Used in🇨🇴 Colombia
  • Wet-HulledHulled while still wet. Earthy, full-bodied, low-acid.
    Coffees10% of the catalogue
    Body & acidityLow acidity, very heavy body, savoury and rustic.
    Brings outEarthy & HerbalSpiceChocolate & Cocoa
    Used in🇮🇩 Indonesia