Coffee and coffee flavor are like two best friends with unclear boundaries. They go together, they need each other, and yet they are still distinct. Coffee, in the broadest sense, has a very identifiable taste but each coffee's flavor profile is nuanced and developed at each stage of its existence, starting with coffee plant species and ending with brew method. Today, we're going to deconstruct the coffee flavor profile paradigm and in doing so, (hopefully) equip you with the knowledge needed to identify coffees that strongly exhibit the flavor characteristics you value most in your cup. First up? Bean type and terroir.
Flavor, texture, clarity, crispness -- it all starts with the bean! Coffee is often described using common classifications such as roast, growing conditions, and processing. These descriptives are wonderful at relating the coffee's highest level information but fail to represent the bean's intrinsic qualities, which are defined by its variety or cultivar. Like wine, a... Continue Reading →