Light & Tea-like Coffees

These coffees come almost entirely from washed-process Ethiopian beans roasted at the lighter end of the spectrum, sometimes from Kenya, and increasingly from very light Nordic-style roasts of high-altitude Latin American lots. The defining trait is body — a Light & Tea-like cup feels delicate in the mouth, with sweetness that arrives quietly and a finish that fades clean rather than lingering.

Filter brewing is mandatory. V60, Kalita, or Chemex with paper. Espresso flattens the tea-like character into something thin and undefined, and immersion methods like AeroPress or French press add too much body. A long, slow pour with a fine-medium grind and a 1:17 ratio gives you the clearest expression. Water matters more here than anywhere else — soft, clean water, just off boil.

Reach for Light & Tea-like when chocolate, caramel, and citrus all feel like too much, and you want coffee that drinks like a pour of fine tea.