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COFFEE
ATTRIBUTES GUIDE
1
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Flavor
Scale
MILD
STRONG
A
very hard quality to describe due to personal tastes. Coffee
will take on flavor characteristics of the soil in which
it was grown. It can hint at fruits, spices and other plants
grown in the same region. This is what makes one variety
different from another. Tip - Use your nose to give your
mouth a preview, to enhance the flavors on your palate.
1
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Body
Scale
LIGHT
HEAVY
A
sense of heaviness or viscosity that lingers on the back
of the tongue. Medium and dark roast styles will have
a heavier body than lighter roasted coffees, but conversely
will have less acidity.
1
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Acidity
Scale
SMOOTH
LIVELY
Acidity
is the liveliness or ‘snap’ in coffee..similar
to dryness, as in a dry white wine. Not to be confused
with the pH level, "palate acidity" is the brightness
of flavor -- without it, coffee tastes flat and dull. All
good coffees have some acidity, but to varying degree. Acidity
in our coffees ranges from low (smooth) to high (lively).
Finish
The aftertaste of a coffee. Finish
can be sweet and light or heavier and longer lasting, as
in Espresso.
COFFEE
VARIETY
FLAVOR
BODY
ACIDITY FINISH
Breakfast
Blend
3
3
2 Complex
A
mild blend of Guatemalan and Mexican coffees. Great in the
morning or all day long.
Columbian
Supremo
2
3
4 Mild
Fruit
A
coffee with full body, pleasant aroma and a winy flavor.
Costa
Rican
1
4
4 Flowers
High
grown coffee high in acidity. Some say its clean snappy
taste is reminiscent of Kona; others liken the aftertaste
to a dry white wine.
Costa
Rican Gold
2
5
4
Flowers
Naturally
balanced with an inimitable smooth, rich flavor, unlike
any other coffee from this famous region.
Celebes
Kalossi
3
4
1 Nut
An
exceptionally good coffee, full body and smooth syrupy,
spicy flavor with hints of oak.
Espresso
3
4
1 Toast
Bittersweet
flavor, low acidity, smooth but intense taste.
COFFEE
VARIETY
FLAVOR
BODY
ACIDITY FINISH
Ethiopian
Harrar
4
2
4
Amine
Considered
the finest of the Ethiopian coffees. Rich
with
a pleasing finish and a pleasant aftertaste. Smaller
beans,
but loaded with flavor.
French
Roast
5
5
1
Sweet
This
is a dark roast with little or no remaining acidity. This
roast produces a slightly burnt taste in the beans, which
many people find very enjoyable. The oil of the bean begins
to leach to the surface producing a shiny look.
Guatemalan
Antigua
4
5
5 Nutty/Bakery
A
premium coffee, grown in the shade. A full bodied coffee
with enough acidity to make an outstanding cup.
Guatemalan
Gold
4
5
5 Nutty/Bakery
Rich,
full flavor, medium body with a hint of spice.
Hawaiian
Kona
5
4
4 Amine
Kona
is the original Hawaiian coffee grown on the southwest coast
of Hawaii, Low acidity, medium body, smooth flavor and fragrant
aroma are qualities of this coffee.
House
Blend
1
4
3 Chocolate
Full-bodied
and brightened with a hint of chocolate and a spicy, delicate
finish…it is an expert blend of exotic coffees.
Jamaica
Blue Mt
5
4
4 Amine
One
of the most famous coffees from the renowned Blue Mountain
District of Jamaica. Medium acidity with excellent body
and richness. A real treat. Never blend this coffee.
Java
Estate
4
3
3 Nutty
Straight
from early coffee history, the Dutch cultivated this coffee.
It has medium acidity with flavors that may remind you of
freshly roasted nuts.
Kenya
AA
5
4
5 Toast
A
distinctive, almost fruity, aroma is characteristic of this
fine African coffee. Grown at high altitudes, this coffee
is known for its high acidity. Given a full city roast,
Kenya AA is an outstanding cup of coffee.
COFFEE
VARIETY
FLAVOR
BODY
ACIDITY FINISH
Sumatra
3
4
4 Fruit
This
coffee has the reputation of being the most full-bodied
coffee in the world. Fruity acidity with a flavor of herb
and earth. Has a slightly aged character, heavy in body
and strength.
Sumatra
Gold
4
4
4 Fruit
Created
as good as gold comes French Roast Sumatra. Known for its
full bodied and robust taste, perfectly roasted to unlock
the syrupy bittersweet of the Arabic bean. Strong aroma,
with medium acidity.
Tanzania
Peaberry
5
3
3 Nutty
Grown
on the slopes of the legendary Mount Kilimanjaro, this coffee
sports a unique shape and sharp taste. Medium to full body
gives this coffee a rich flavor.
Yemen
Mocha
5
3
4 Chocolate
The
oldest cultivated coffee in the world. A unique coffee with
high acidity and mellow body suggesting a chocolate overtone
and a lingering aftertaste.
Zimbabwe
3
4
3 Amine
Similar
to the better Kenyan coffees; lighter in acidity with medium
to full body and richness. Still coming of age in the U.S.
markets.
Zimbabwe
Gold
4
5
4 Amine
A
rich vibrant flavor with bright acidity. This coffee makes
a full-bodied brew with an easy aftertaste.
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