After somewhere between 11 and 15 minutes of roasting – it’s different for every coffee – the beans develop their full flavor potential. As the beans are released into the cooling tray, the smell of freshly roasted coffee fills the air along with a noise that sounds like applause – the “popping” of properly roasted beans.

There are two main species of coffee: arabica and robusta. Starbucks purchases high-quality, dense arabica beans that can be roasted dark to release their bold and tasty flavors.

A cup of Starbucks® coffee is the end of a long journey – from the land, to the farmer, to the roaster, and then to you. Watch the video and see the people who take such great care in the harvest and processing of our whole bean coffees.

Latin American coffees tend to be clean, familiar and friendly, with flavors reminiscent of nuts or cocoa.

Coffees from Africa/Arabia are extraordinary and enticing, with floral aromas and flavors of berries and citrus.

Coffees from Asia/Pacific tend to be bold and assertive, full-bodied with earthy and herbal flavors.

We invite you to try them all, and explore the distinctive flavors in each cup.