coffee lingo

Tasting & Describing
Commonly used coffee descriptions focus on four major characteristics of coffee:

AROMA
Aroma is a combination of what we taste and what we smell. The Aroma of coffee can be floral, like a rose or winey like Merlot. Words we use to describe a coffee's aroma include: exotic, floral, winey, earthy, fruity, pungent, sweet and clean.

ACIDITY
It is the lively, palate cleansing property characteristic of all high-grown coffees. Acidity like sweetness, is tasted primarily on the sides of the tongue and may range from low to high. Acidity should hit on the sides of the tongue and sometimes on the back of the jaw bone and may range from low to high. It is the "tartness" or "tangy" quality felt in the mouth. Words which describe acidity include: Bright, tangy, sparkling and crisp (for coffees high in acidity like Kenya and Costa Rica)

BODY
Body is the weight or thickness of the beverage on the tongue. It is the lingering after-taste felt on the tongue long after the beverage is gone. It ranges from light to full. It varies between coffees and also with brewing methods used. For example French Press brew is heavier-bodied than drip coffee. Coffees from the Indonesian Islands (Sumatra, Java, Celebes) typically have a heavier body than South/Central American coffees.

FLAVOR
Refers to the total impression of the previous three factors of aroma, acidity and body. Words that describe a coffee flavor include chocolatey, nutty, winey, fruity, spicy, woody, earthy and smoky.

Bean Basics
There are two commercially important coffee species: Caffea Arabica and Caffea Canephora (Robusta). Arabica Coffee (about 75% of world production) grows best at high altitudes, has much more refined flavor than other species and contains about 1% caffeine by weight. As the name indicates, Robusta coffee is a robust species resistant to disease, with a high yield per plant. Robusta flourishes at lower altitudes, and produces coffee with a harsher flavor characteristic. It contains about 2% caffeine by weight, twice that of Arabica. Most specialty shops use 100% Arabica, while grocery-store coffee is usually a blend of the two.

Geography
Geography has a significant impact on coffee flavor. There are three main coffee-growing regions in the world:

COFFEES OF LATIN AMERICA
Latin American countries produce coffees that are generally light-to-medium bodied, with clean, lively flavors. They are prized for their crisp acidity and consistent quality; both these features make them ideal foundations for blending or to be brewed UN-blended. Our roaster's favorite ones are Costa Rica Tarrazu and Mexican Altura.

COFFEES OF THE PACIFIC
Frequently referred to as Indonesian coffees, they are on the opposite end of the taste spectrum from Latin American coffees. They are typically full-bodied, smooth and earthy, with very low acidity and occasional herbal flavor notes. These are the "heavyweights" of the coffee world, providing deep, sturdy "low notes" when used in blends. Our master roaster's favorite ones are Sumatra Mandheling and Celebes Kalossi.

COFFEE OF AFRICA AND ARABIA
These coffees often combine the crisp, clean acidity found in Latin American coffees with intense floral aroma and enticing fruit-like or wine-like flavors. Most are medium to full bodied. The range of coffee experience is as varied as the African continent itself - from the elegant fine coffee of Kenya to the exotic spice of Ethiopia Harrar.