There is nothing equivalent to a cold brew coffee to get the full nuance and character of a coffee bean. The absence of heat applied to coffee grounds seems to allow the more subtler, aromatic notes of the coffee to come to the front: I’m thinking soft citrus, tropical fruits like lychee and mango, berry and floral notes. Furthermore, you still get those beautiful toasty, chocolately-caramel and roasted flavours as your back-note and aftertaste, but without the acidic bite.
When it comes to coffee beans for cold brew, there are coffee beans and there are coffee beans.
Clearly, it’s a matter of opinion and taste but hey, I’m the Cold Brew Guru so here is as good a place to start as any!
To start with the answer – I think the best beans for cold brew coffee are light to medium roast beans grown at higher altitudes.
Here are a few suggestions to get you started:
Colombia Highland Coffee
Coffee plantations thrive amidst the verdant landscapes of Colombia’s high-altitude regions, under the canopy of misty mountains. Colombian beans, with their inherent sweetness and vibrant acidity, are ideally suited for cold brew. When it comes to roasting, a medium roast shines brightest, preserving the beans’ delicate flavours while imparting a subtle caramelization that enhances the brew’s depth and complexity.
Ethiopia
Ethiopian coffee beans are celebrated for their floral aromatics and fruity nuances and lend themselves beautifully to cold brew (I’m biased – the first life-changing cold brew coffee I had was from Ethiopia’s Oromia region, some 1700+ metres above sea level). For a deep-dive into Ethiopian coffee, check out my article HERE.
Ethiopia is the reputed birthplace of coffee. For an optimal roast, a light to medium roast is recommended, allowing the beans’ natural acidity and complexity to shine through without overpowering the brew with excessive roast flavours.
Costa Rica
The variety of lush landscapes in Costa Rica create numerous microclimates that weave a tapestry of diversity within the coffee belt. Costa Rican beans, with their chocolatey undertones and lively acidity, are a delightful choice for cold brew enthusiasts. A medium roast strikes the perfect balance here, accentuating the beans’ inherent sweetness while preserving their bright acidity and nuanced flavours.
Kenya’s Rift Valley
Kenya’s Rift Valley features a legacy of coffee cultivation that spans generations. Kenyan coffee beans are prized for their bold character and unmistakable depth, are a revelation in cold brew. A more medium to dark roast heightens the beans’ inherent richness and amplifies their complex flavour profile, resulting in a brew that is bold, robust, and utterly captivating.
So the rule of thumb here: For deeper-flavoured, stronger cold brew, use medium to dark roast beans from lower altitudes. For lighter, more nuanced cold brew, use light to medium roasts from higher altitudes.
Experiment with both options to find your flavour!
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