How we research

Coffees

Roast level, origin, region, process, varieties, altitude, tasting notes, certifications and pod compatibility come from the roaster's product page or a retailer's listing. Each value is stored with its source link and the words it was taken from.

If the label and the description disagree, we record which one we used. If neither says, the page shows "not stated": a blank is more useful than a guess.

Coffee descriptions are written from those sourced fields only. They don't add origins, scores, awards or claims the source doesn't make.

Roasters and brands

Roaster profiles (city, founding year, website and a short introduction) are researched from the company's own site first, then from encyclopedias and trade press for the larger brands. Every quote is checked against the live page before it's published; a fact whose quote can't be found on its page is dropped.

Origins and the journal

Origin write-ups and journal guides are written from cited research: coffee research bodies, producer organisations and published studies. Their sources are listed at the end of each page.

Suggestions

Some pages suggest what a coffee brews well in. Where the roaster says, we use that. Where it doesn't, we suggest from the roast level and mark it "Our suggestion", so you can tell the two apart.

Prices and stock

We show a price tier and a typical range rather than a live price, because shop prices change daily. We never show Amazon prices, ratings or review counts. Out-of-stock coffees stay listed, marked, and sorted last.

Corrections

If something is wrong or out of date, email hello@thebeanregistry.com with the page and, if you can, a link that shows the right answer. Roasters can ask us to correct or update their listings the same way.