Discover how geography, altitude, and processing methods shape the unique flavors in every On'Ze origin.
7 min read
July 10, 2025
From Farm to Cup: Understanding Your Coffee's Journey
When you open a bag of On'Ze Coffee, you're not just getting beans—you're receiving the culmination of a year's work by farmers, the unique character of a specific region, and the story of soil, altitude, and care. Each of our three origins tells a different story.
Why Origin Matters
Coffee is an agricultural product, which means where and how it's grown dramatically affects flavor. Just like wine grapes, coffee develops different characteristics based on:
Altitude - Higher elevations produce denser, more complex beans
Climate - Temperature, rainfall, and sunshine patterns
Soil composition - Volcanic soil, mineral content, nutrients
Processing method - How the fruit is removed from the bean
Varietal - The specific type of coffee plant
This is why Colombian coffee tastes different from Costa Rican coffee, even though they're neighbors.
The Explorer: Costa Rica
Region: Central Valley & Tarrazú
Altitude: 1,200-1,900 meters
Processing: Washed (also called "wet processed")
Varietals: Caturra, Catuaí
Costa Rica has ideal coffee-growing conditions: volcanic soil, high altitude, and a distinct wet and dry season. The washed processing method they're famous for creates incredibly clean, bright coffee.
What This Means for Your Cup:
The Explorer showcases bright acidity, citrus notes, and honey-like sweetness. It's clean, crisp, and vibrant—perfect for pour-over brewing that highlights clarity.
The Guide: Colombia
Region: Huila, Antioquia, or Tolima
Altitude: 1,400-2,000 meters
Processing: Washed
Varietals: Caturra, Castillo, Colombia
Colombia is synonymous with quality coffee for good reason. The country's diverse microclimates, volcanic soil, and coffee-growing expertise spanning generations create consistently excellent beans. Colombia has two harvest seasons, meaning fresh coffee year-round.
What This Means for Your Cup:
The Guide delivers balanced sweetness, chocolate notes, and medium body. It's the coffee everyone loves—approachable, reliable, and delicious in any brewing method.
The Memory: Chiapas, México
Region: Chiapas mountains near Guatemala border
Altitude: 1,000-1,700 meters
Processing: Washed and Natural
Varietals: Bourbon, Typica, Caturra
Chiapas is Mexico's premier coffee-growing region, with indigenous communities farming coffee using traditional methods passed down through generations. The terroir creates full-bodied coffee with distinctive character.
What This Means for Your Cup:
The Memory brings rich chocolate notes, subtle spice, and smooth, full body. It's comforting and nostalgic—perfect for French press or espresso.
Processing Methods Explained
Washed (Wet) Processing:
The fruit is removed from the bean within 24 hours of harvest, then beans are fermented in water to remove remaining fruit, and dried. This creates clean, bright, complex flavors. Used for The Explorer and The Guide.
Natural (Dry) Processing:
Coffee cherries are dried whole in the sun with the fruit still on the bean. This creates fruit-forward, full-bodied, sweet coffee. Sometimes used for The Memory.
Direct Trade: Why It Matters
We work directly with farming cooperatives in all three regions, ensuring:
Fair prices that support sustainable farming
Quality control from harvest to roasting
Relationships that improve with each harvest
Transparency in our supply chain
Every bag of On'Ze Coffee supports real families growing real coffee with real care.
Juan
Founder & Head Roaster
