A coffee bag can look like a wall of unfamiliar names and numbers. You do not need to decode every detail to choose well. The useful question is simply: which information gives you a reasonable idea of how this coffee might taste?
The origin may name a country, region, farm, cooperative or washing station. It provides context, but it is not a flavour guarantee. Two coffees from the same country can taste very different because variety, growing conditions, processing and roasting all matter too.
The process describes what happened to the coffee fruit after picking. Washed coffees are often presented as clean and clearly defined. Natural coffees commonly show more fruit-forward or fermented character. Honey and other processes sit across a broad middle ground. These are tendencies, not rules.
Species and variety are different things. Arabica and robusta are species. Names such as Bourbon, Caturra, Typica and Gesha usually refer to varieties within arabica. Variety can influence flavour and how the plant grows, but it should be read alongside the rest of the bag rather than as a quality ranking.
Altitude is usually given in metres above sea level. Higher elevation often slows cherry development and can contribute to denser beans, but latitude, climate and local conditions change the picture. A high number alone does not make a coffee better.
Roast level affects solubility and flavour. Lighter roasts often retain more origin character and acidity; darker roasts generally bring more roast-driven flavours and lower perceived acidity. There is no universal scale, so one roaster's medium may resemble another roaster's light roast.
Tasting notes are comparisons, not added ingredients. A bag that says peach, cocoa and jasmine does not contain those flavours. The roaster is describing aromas, sweetness, acidity or texture that reminded them of those things. Use the notes as a direction rather than a promise.
Finally, check the roast date and the roaster's brewing guidance. Freshness matters, but coffee does not necessarily taste best the day after roasting. Many coffees benefit from resting, especially for espresso. The bag is a starting point: your own tasting remains the most useful information.