The Meraki Guides
Explore where coffee comes from and the words used to describe it. Follow an origin, species, processing or flavor guide, while keeping the individual bag and roast in view.
29 articlesFind the guide for your next step
MERAKI / GUIDE LIBRARY
Explore origins and regional coffees
17 GUIDESFind the country or coffee name you want to understand before choosing a bag.
- Coffee Origins: A Flavor Map of Africa, Latin America, and Asia
- Ethiopian Yirgacheffe for Espresso: Floral Clarity in the Cup
- Colombian Coffee for Espresso: Balanced and Reliable
- Brazilian Coffee for Espresso: The Chocolate Base
- Kenyan Coffee for Espresso: Bright Acidity Done Right
- Guatemalan Coffee for Espresso: Chocolate and Spice
- Sumatran Coffee for Espresso: Low-Acid Earthiness
- Filipino Coffee and Barako: A Bold Heritage Flavor
- Costa Rica Coffee for Espresso: Honey Process and Bright Acidity
- Honduran Coffee for Espresso: Chocolatey and Reliable
- Peruvian Coffee for Espresso: Mild, Clean, and Sweet
- Mexican Coffee for Espresso: Nutty Notes From the Sierra
- Java Coffee for Espresso: Earthy Heritage From Indonesia
- Indian Coffee for Espresso: Monsooned Malabar and Beyond
- Vietnamese Coffee for Espresso: Robusta Power and Sweet Condensed Milk
- Kona Coffee for Espresso: Hawaii in a Cup
- Blue Mountain Coffee for Espresso: Jamaica Rare Profile
Understand species, processing and blends
8 GUIDESCompare the production and blend terms used on coffee packaging.
- Single Origin vs Blend for Espresso: What to Choose
- Arabica vs Robusta: What the Names Really Mean
- Coffee Processing: Washed, Natural, and Honey Explained
- Washed vs Natural Coffee: Which Processing Method Works Better for Espresso?
- Single-Origin vs Blend for Espresso: Which Shots Better
- Light, Medium, or Dark Roast for Espresso: Matching Roast to Milk
- What Are Quaker Beans? How to Spot Them Before Brewing Espresso
- Afterdark vs. By The Bay: Which Blend Fits Your Espresso Taste?
Put flavor descriptions in context
1 GUIDESUse the remaining guides to connect tasting language with the coffee in the cup.
