Green Coffee Beans for Pour Over Brewing

Look for washed coffees with bright acidity and clean flavour notes — like citrus, florals, or stone fruit. Ethiopian and Panamanian origins, as well as varietals like Geisha, are well known for their clarity and elegance in pour over brewing.

Yes - a light or light-medium roast is usually best. It keeps acidity vibrant and preserves the complexity of flavour. Pour over brewing tends to highlight the more delicate elements of a coffee, so a lighter roast helps bring those forward.

They can be, especially if they’re clean and well-processed. However, naturals typically bring more body and fruit intensity, which can overshadow the clarity that pour over brewing is known for. Washed lots are often the better choice when precision and transparency are the goal.

You can - many of these coffees will still taste great in Aeropress or as a light espresso shot. That said, pour over is where their clarity, acidity, and subtle detail really shine.

A gooseneck kettle, burr grinder, and scale are helpful tools for consistency. Pour over brewing is sensitive to technique, so having control over water flow, grind size, and dose will help you get the most out of a clean, bright coffee.