COFFEE CHARACTERISTICS AND DEFINITIONS
FLAVOR
Each coffee has specific attributes, some are more pronounced than others. Geography, soil conditions, the milling process and the roasting process all influence flavor. All these factors give the coffee beans distinguishable undertones and overtones. Flavor can be described using the terms berry, fruity, smoky, caramel, chocolate, herb, woody, citrus and nutty.
ROAST
Our coffee supplier custom roasts all the coffee beans to varying degrees, as follows:
CITY ROAST is defined as a light roast with no surface oil.
FULL CITY ROAST is a medium roast with little to no surface oil. This is typically the favored roast.
VIENNA ROAST is a dark roast with a significant amount of flavor oils visible on the surface. This roast gives the bean a tangy and bittersweet flavor.
FRENCH ROAST is a very dark roast with lots of shiny surface oils. This roast gives the bean a rich and smoky flavor.
BODY
This refers to the perceived weight the coffee exhibits on the palate. It can range from light to medium to heavy.
ACIDITY
This refers to the length of time the flavor remains on the palate. A lower acid coffee’s taste lingers while a higher acidity rapidly leaves the tongue.
COFFEE OF THE AMERICAS
BRAZIL The world’s largest producer of coffee being found on nearly 300,000 farms. Brazil is responsible for one-third of the coffee consumed in the world. The beans are generally strip-picked and processed using the dry method. Brazilian beans are light in body and medium-low in acidity and characterized by its earthy and nutty undertones.
COLUMBIA Also called Columbian Supremo which denotes the highest quality available in which smaller and less dense beans and peaberries have been removed. The flavor is deliciously balanced with medium-full body and medium-high acidity with nutty undertones.
COSTA RICA SHB Home of the Arabica coffee bean which are grown on approximately 30,000 farms. Harvesting occurs throughout the year, depending on the growing area and altitude. The Arabica bean is a hardy bean grown at over 4,200 feet. The flavor has a full body and high acidity with clean and nutty flavors.
GUATEMALA SHB This coffee bean is grown at altitudes between 2300 and 5600 feet. The flavor is full of body and high in acidity. It has nutty and smoky undertones with a crisp, clean finish.
HAWAII KONA If you are desiring some serene island flavor, then this is the coffee bean for you. With light body and a gently sweet and nutty flavor, Kona is balanced, smooth and mellow.
JAMAICA BLUE MOUNTAIN This coffee bean is undoubtedly the world’s most sought after coffee. The bean is grown at elevations reaching 7,400 feet. This rare bean is silky with a distinct lack of bitterness and a combination of nutty almost peanutty flavor. If you buy Jamaica Blue Mountain, be certain it is certified and estate grown Jamaica Blue Mountain which is, of course, what we offer you.
MEXICO ALTURA HG This bean has medium acidity and light body. It has a fragrant, floral aroma and mild earthy undertones.
COFFEE OF AFRICA
TANZANIA PEABERRY GRADE AA+ A peaberry occurs when only half the coffee bean matures yielding a singular rounded bean. This mutation occurs in only 4% of the Tanzania crop. The flavor is a mellow, medium body cup of coffee with sweet berry-like undertones.
ETHIOPIA MOKA HARRAR Grown in altitudes ranging from 4,200 feet to just under 7,000 feet and found in Harrar, Sidamo, Illubar and Kaffa. Harrar has a zesty acidity and heavy body. The taste is slightly herbal with winy, citric undertones.
KENYA GRADE AA+ Another home of the Arabica coffee bean, this is the highest grade Arabica crop available. Most Kenyan coffee beans are grown at altitudes reaching 4,900 to 6,800 feet. This bean is harvested primarily in March and April with a secondary harvest in October and November. This cup of coffee has a medium body and high acidity with citric, berry undertones and a definite winy flavor.
COFFEE OF INDONESIA
SUMATRA MANDHELING A definite favorite, Sumatra Mandheling’s syrup-like body has earthy flavors and low acidity. The natural milling process slowly dries and hardens the ripe cherries.
PAPUA NEW GUINEA GRADE A Another favorite due to the mild acidity and light body with rich earthy and faintly nutty undertones.
JAVA ESTATE This bean has low acidity, full body and a light spicy flavor with earthy and faintly nutty undertones.
CELEBES KALOSSI This is most typical of the Indonisian coffees characterized by low acidity and full body earthiness.
