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Here’s What All That Jargon on a Coffee Label Actually Means

All Things Brewing

4 mins read

You’ve picked up a bag of specialty coffee. The label says things like washed, SL28, Bourbon, 22g in, 44g out. Maybe there’s a name you don’t recognise, or tasting notes that sounds more like fruit salad than coffee. So… what does any of it actually mean?

We get it, coffee labels can be a little intimidating at first. But once you learn to read them, they become a helpful guide to the story behind the beans; and the best way to brew them!

In this post, we’ll break down the most common label terms using examples from our Haven coffee range. So next time you’re choosing a bag, you’ll feel confident and curious, not confused.

Filter Roast vs Espresso Roast (Not Light vs Dark)

At Haven, we don’t label our coffees by light, medium, or dark roast. Why? Because those terms can be vague, and they often don’t reflect how the coffee is meant to be brewed.

Instead, we use Filter Roast and Espresso Roast to guide you toward the best brewing method for that coffee:

Filter Roast (white bag): roasted to highlight brightness, clarity, and complexity as a filter coffee. Think pourover, Aeropress, batch brew, French press.

Espresso Roast (black bag): roasted for better solubility, body, and balance in espresso and milk-based drinks.

Origin

Origin refers to the country or region where the coffee was grown. Sometimes you’ll see the farm or farmer’s name too, as well as specific regions. Origin often plays a major role in flavour.

For example:

Coffees from Ethiopia are often floral and tea-like

Kenyan coffees are juicy and bright

Brazilian coffees tend to be nutty with chocolate notes

📸 Example:

El Salvador is named after the producer and farm: Jose Enrique Gutierrez, Finca El Limo

Additional notes: Kenyan coffee often uses the region and screen size grading. For example, our Kijani Kiboko AA Plus. “AA Plus” refers to the size of the green beans.

Variety

Just like wine grapes, coffee plants come in different varieties — and each has its own flavour potential!

Bourbon – Sweet, round, complex

SL28 & SL34 – Vibrant acidity, commonly found in Kenya

Ruiru 11 – A resilient Kenyan hybrid known for juicy and balanced profiles

📸 Example:

Rwanda lists Bourbon

Kenya lists SL28, SL34, Ruiru 11

Processing

After coffee cherries are picked, they need to be processed. Processing refers to the methods used to remove the fruit and dry the seeds. The processing method has a big impact on the final flavour and mouthfeel.

Traditional Processing Methods:

Washed – The coffee is dried with the fruit removed. Bright, clean, and transparent flavours. Great for highlighting acidity and clarity.
📸 Example: Rwanda – Washed process, delivering citrus and floral notes

Natural – The coffee is dried with the fruit still on the seed. Fruity, bold, and often heavier-bodied.
📸 Example: Ethiopia – Natural process (GI Sunset), with notes of blueberry jam, mandarin, and jasmine

Honey – Somewhere in between washed and natural. The skin of the fruit is removed, but not all of the sticky centre is washed off. Sweet, syrupy, and round.

“Experimental” Processing Methods:

These methods involve additional control of the fermentation of the coffee to achieve a desired result.

Anaerobic – Coffee is fermented in a sealed, oxygen-free environment. Often results in layered or funky flavours. This can be washed or natural.

Carbonic Maceration (CM) – Fermented in CO₂-filled tanks. Creates vibrant, complex profiles.

Methods like anaerobic and CM have become popular in the global specialty coffee scene due to their unexpected flavours. At Haven, we carefully select lots like these based on how they complement the coffee’s natural characteristics and the brew method we intend to use them for.

Flavour Notes

Flavour notes, tasting notes, profile — whatever you call them, these aren’t added flavours. There’s no blueberries in our blend, or oranges in Rwanda. They’re simply the natural flavours identified during cupping by the roasting team.

Compass Blend – Blueberry, Cocoa, Caramel

Rwanda – Orange, Apricot, Earl Grey

El Salvador – Grapefruit, Cherry, Brown Sugar

Kenya – Dried Plum, Nectarine, Blackcurrant

Ethiopia – Blueberry Jam, Mandarin, Jasmine

Altitude (MASL)

MASL = Metres Above Sea Level. This tells you how high or low the coffee was grown.

An altitude crash course:

Higher altitudes → Slower cherry development → More complexity

Lower altitudes → Lower acidity, more nutty and round profiles

While Haven doesn’t typically print altitude on the label, it’s something you’ll often see on other specialty coffee bags. This is not because we don’t think it’s important, but so you focus on the big picture of a coffee’s expected profile when you’re making those quick decisions in store. You will find this information and more on our website!

Brew Guides

We include a base brew guide on the back of each bag to help you get started at home:

Espresso Roast – Dose: 22g | Yield: 44g | Time: 27–30 sec | Ratio: 1:2

Filter Roast – Dose: 20g | Water: 300g | Temp: 93°C | Brew time: 2:00–2:30 | Ratio: 1:15

You can use these ratios and recipes as a guide. Check out our brew guide link for more!

Roast Date

Freshness matters! Freshness makes a huge difference in flavour. That’s why we include a roast date on our bags.

Most coffees are at their best 7–30 days post-roast

Too fresh = full of CO₂, which can negatively affect brewing and flavour

Too old = loss of aromatic compounds, leading to stale coffee

Always check the roast date before buying.

Final Thoughts: Understanding the Label = Brewing Better Coffee

Labels are designed to guide you, not confuse you. They’re there to help you choose a coffee that matches your brew method, your flavour preferences, and even your curiosity.

And if you're ever unsure? Ask us! Whether you’re exploring single origins or sticking with our house blend, we love helping people discover coffee that fits their taste.

Your next read: 👉 The In-Depth Guide to Choosing Between Blends and Single Origins