When sourcing for our coffees, we come across a wide range of coffee flavours and taste experiences. While coffee descriptions are often nuanced and can sometimes seem hard to grasp, our approach has been to focus on a few dimensions of flavour that we think underlie an exceptional cup.
When we talk about sweetness, we are referring to a subtle taste that reminds us of cane sugar or honey. Sweetness in a cup is usually the first thing we look out for and we feel strongly that good coffee can taste sweet on its own.
Acidity is most easily understood in relation to certain fruit flavours. Think of the sharp and tangy sensation when you bite into a citrus fruit. Coffee contains similar acids and upon roasting, they affect the overall flavour and aroma in the cup. Acidity in coffee can be identified as lively, bright, or sparkling, all of which suggest different levels of intensity.
When we cup, we are drawn to acidity that adds a degree of character to the flavour profile. Distinctive but never off-putting, the acidity complements the other tasting notes and it usually equates to a juicy and pleasurable taste experience.
Body and mouthfeel is another important characteristic of specialty coffee. In short, it describes how the coffee feels in your mouth - the felt sensation. When done well, it imparts a tactile quality to the way coffee flavours are experienced.
A Balanced Cup
As roasters, we do our best to preserve the inherent characteristics of the bean and draw out the range of flavours as much as we can. When it all comes together in a harmonious combination of sweetness, body, and acidity - the end result in the cup is something special.