Our coffee beans are renowned for their full flavour and we’re particularly proud of that. From fruity, citrus tastes to floral aromatics, right through to the chocolate, nutty flavours that enhance every cup, there is a taste for you. We’re sure you know that there is a delicate alchemy to coffee, and every aspect affects the flavour - there are over one thousand chemicals in one cup, so the flavour profile is politely put, complicated! Yet that is the beauty of coffee, so much goes into your morning cup.
Whilst the coffee world is still exploring the science behind each flavour element, we thought we would break down what we do know that contributes to the diverse flavours behind your favourite brew...
First up. it's the land where the coffee fruit plant is grown that affects the overall flavours. For all our green fingered customers, think about your gardens at home. Here It all comes into play from the pH of the soil, water composition, timing of precipitation, elevation, latitude and yep, you guessed it, temperature! The delicate coffee plant is influenced by all of these farming and environmental factors (much like your classic garden plant) which ultimately alter the flavour profile. Not to mention the nutrition, pesticides and herbicides that may also be used during the coffee plants cultivation.
Secondly, without stating the obvious, the variety of coffee plants changes the flavour. Coffee has different varieties each with unique characteristics, including typica, caturra, bourbon, geisha (sometimes called gesha) & hundreds more. The type of coffee plant used changes the aroma, flavour, body, and acidity, much like wine.
Then (stay with us) we have the harvesting and processing which comes into play. Coffee should be harvested when it is ripe, so it will be sweeter, cleaner & smoother if properly grown, and it is then processed using one of the three main techniques.
For more information on coffee processing, check out our extensive guides here.
We then have the drying which can affect the overall taste, for instance if it’s too hot and fast, the coffee tends to have woody, papery flavours. All coffee should be dried slowly and evenly to enhance the taste. Then also the storing (we told you, there are many factors that contribute!) This needs to be kept in mind as usually the longer the coffee is stored, the more faded the acidity, the heavier the body resulting in woodier flavours.
Last but not least, we have the roasting and brewing, a key element in the combination of flavours. Now roasting is a matter of personal preference and we have explored in-depth the handy tips and processes of home roasting. The subtle art of roasting allows you to enhance certain flavours, yet If you roast too dark, all of the coffee will become carbonised and mostly undrinkable!
So, as you can tell, every single factor no matter how big or small, contributes to the flavours of your favourite coffee. It’s a delicate ecosystem that has been mastered over time, to produce your daily brew.
All of our beans come with a full flavour description, however we’ve come up with a quick-fire, handy guide for our four flavour categories, based off location:
Struggling to get these flavour notes? Try coffee cupping!
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