Coffee Profiles Explained
Each of our coffee profiles includes descriptions of the various aspects that make up the particular coffee. We do our best to provide all of the details that an experienced coffee drinker may want. If you're not familiar with any of the aspects that we discuss, here is an explanation of everything that we include in each of our coffee profiles.
Take a look at our Terms Glossary for clarification if you are unfamiliar with any of the terms that we use.
Coffee Name: The name of the coffee. This is often the name of the region from which the beans have been sourced.
Roasted By: The company that roasts the coffee beans.
Who will enjoy it the most?
Here we offer a quick way to decide if this coffee is for you. If any of these jots describe you, we think you'll enjoy this coffee!
Roast: To what degree have the beans bean roasted? The roasting process and level greatly impact the flavor profile of a coffee. Light, medium, medium-dark or dark.
Body: The sensations of weight and texture associated with a mouthful of coffee. The way it feels in your mouth.
Flavor: What does the coffee taste like? This is a combination of body, aroma, sweetness and acidity, with mention to specific flavor notes. How do all of these aspects interact?
Fragrance: This is the scent of coffee BEFORE it comes in contact with water. That smell when you first break the seal or grind up some beans. This is often similar to Aroma, but can differ both in note and intensity.
Aroma: This is AFTER the coffee comes in contact with water. This is an experience of smell and hints of taste being perceived by both your nose and your taste buds together. This is often similar to Fragrance, but can differ both in note and intensity.
Sweetness: Is there a sweetness to the coffee? Not a regular sweetness attributed to sugar, reminiscent of something else that is perceived as sweet.
Acidity: Is there a crisp, sharp aspect to the coffee? More of a sensation than a taste, acidity is felt primarily on the roof of the mouth and the tip of the tongue. We make mention to the level of acidity as well as any specific tone that it has. This is not a reference to literal acidity or the pH of coffee.
Aftertaste: The taste that remains after swallowing a mouthful of coffee, or after the cup is finished. This include specific flavor notes and reference to the duration in which the aftertaste remains.
Origin(s): Where are the beans from? Country, region, single-origin. As specific as the roaster discloses.
Species: Arabica or Robusta? Arabica plants take more care to grow properly, and their beans provide a higher quality taste profile than Robusta beans. Robusta plants are easier to grow, and their beans provide a more bitter and highly caffeinated profile. Most of what we recommend will be Arabica.
Certifications: The certifications or notable achievements that this coffee has earned.
Take a look at our Terms Glossary for explanations of each of the certifications that we mention, as well as any other term that you are unfamiliar with.
Here we provide some background information on the origin of the beans and any reputation associated with that particular country or region. We also discuss the type of coffee, as well as the company that roasts it. Basically, we try to give you an idea about all of the behind-the-scenes factors that have worked together to bring you this coffee.
What makes this coffee special?
Here we talk about the specifics of what makes this cup of coffee special. An overview of what the particular coffee has to offer and what makes it stand out. This is why we think that you should give this coffee a try.