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Find better beans. Pair with the right brew.

Discover independent roasters worldwide, filter by roast level, and see the best brew methods for your taste.

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Browse the Atlas

This month’s origins

From classic washed profiles to fruit-forward naturals — see what’s trending across regions right now.

Brew pairing sampler

Three quick recipes to taste the difference — light filter, classic espresso, and a cozy press.

V60 cone over glass server, blooming stage

V60 — bright & clean

Ratio
1:16
Temp
94°C
Total
2:45

Pairs with: light roasts, washed Ethiopia, citrus/floral notes.

Brew this method
Espresso shot with thick crema pouring into a demitasse

Espresso — syrupy & sweet

Ratio
1:2
Pressure
~9 bar
Total
25–30s

Pairs with: medium roasts, chocolate/caramel notes.

Brew this method
French press on wooden table with gentle morning light

French Press — round & cozy

Ratio
1:15
Temp
93°C
Total
4:00

Pairs with: medium-dark roasts, nutty profiles.

Brew this method

Brew method ring

Explore the Atlas

See roaster clusters by region. Tap a cluster to preview counts and jump into the map.

Spotlight roasters

Three independents to try this month — different roast styles, all quality-first.

Minimalist coffee bag with origin label and roast date

Pioneer Roastery

Oslo • light roast • washed Ethiopia

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Roaster working at a vintage Probat machine

Copper & Steam

Melbourne • medium roast • honey process

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Barista pouring latte art in a small ceramic cup

Leaf & Lumen

Portland • medium-dark • chocolate & nuts

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Processing methods 101

How coffee cherries become flavors in your cup — three common approaches.

Natural process coffee drying on raised beds

Natural

Fruit-forward, jammy sweetness; longer drying on raised beds. Can accentuate berry notes.

Pairs with: V60, French Press

Washed

Clean and bright; mucilage removed before drying. Transparent acidity and floral nuance.

Pairs with: V60, Chemex

Honey process beans with sticky mucilage on patios

Honey

Some mucilage left during drying; caramelly sweetness and round mouthfeel without full fruitiness.

Pairs with: Espresso, Moka

Flavor notes, decoded

Read labels with confidence — match tasting notes to roast style and brew method.

Slice of lemon near a pour-over, bright morning light

Citrus & Floral

Light roasts, washed Ethiopians — tea-like clarity with zesty finish.

  • light
  • washed
  • V60
Dark chocolate squares beside an espresso cup

Chocolate & Caramel

Medium to medium-dark; syrupy mouthfeel perfect for espresso and moka.

  • medium
  • honey
  • Espresso
Blueberries and a cup of filter coffee on linen

Berry & Jammy

Natural process, fruit-forward sweetness; great for V60 or French Press.

  • natural
  • light-medium
  • French Press

Global shipping, kinder choices

Find roasters who ship to your region and care about packaging and footprint.

  • Carbon-aware shipping options
  • Recyclable or compostable bags
  • Transparent roast & ship dates
Roasters that ship to me

What brewers say

Short, honest notes from people who brew every day.

  • Anna — barista from Berlin
    “Loved how the Atlas groups roast levels — helped me land on a sweet medium for moka.”
    Anna — Berlin
  • Lee — home brewer from Singapore
    “Pairing tips are spot on. Light Ethiopian + V60 = bright, clean cup.”
    Lee — Singapore
  • Mateo — café owner from Bogotá
    “Good spread of independent roasters and transparent shipping details.”
    Mateo — Bogotá

Build your taste profile

Pick flavors, roast levels, and brew styles — we’ll tailor roasters and beans for you.

Preferred flavors
Roast level
Medium
Brew methods
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Bean label, decoded

What those lines actually mean — pick better bags in seconds.

Coffee bag label showing origin and region

Origin & Farm

  • Country → region → farm/coop name
  • Altitude (m.a.s.l.) hints at clarity
  • Varietal (e.g., Heirloom, Castillo)
Close-up of label section with processing method and roast date

Process & Roast date

  • Washed / Natural / Honey (affects mouthfeel)
  • Roast date: fresh within 2–6 weeks
  • Flavor notes = guide, not sugar
Label showing brew recommendations and ratio

Brew recommendations

  • Suggested ratio, grind & method
  • Espresso-friendly vs filter-friendly
  • Look for water tips / TDS range

Cuppings & classes

Global schedule you can join from anywhere.

  • Cupping table with sample bowls and spoons

    Open cupping — world lineup

    Online • Sat 14:00 UTC

    Taste along at home — we’ll compare washed vs natural profiles across three origins.

    Details
  • Hands tamping an espresso puck

    Dial-in your espresso

    Workshop • Sun 17:00 UTC

    Find your ratio and shot time for syrupy sweetness — practical, repeatable steps.

    Details

Water makes the cup

Minerals and TDS shape clarity, body, and sweetness. Aim for a balanced range.

120 ppm — ideal
  • Soft water (<120 ppm): crisp but can taste thin — try finer grind.
  • Ideal (75–150 ppm): clear flavors with pleasant body.
  • Hard (>180 ppm): muddled notes — consider filtered or bottled.

Tools that help

You don’t need everything — these two make the biggest difference.

  • Consistent burr grinder for reliable extraction
  • Scale with timer for repeatable recipes
  • Fresh beans within 2–6 weeks of roast
See gear tips

From farm to bag

A short trace of how flavor is shaped before roasting.

  • Pickers harvesting ripe red coffee cherries

    Harvest

    Selective picking at peak ripeness improves sweetness and clarity.

  • Coffee cherries drying on raised beds

    Processing & Drying

    Washed, natural, or honey — each method shifts acidity and body.

  • Freshly roasted beans being bagged with labels

    Roast & Pack

    Roast level and rest time set the final balance before brewing.

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