The world of specialty coffee is very wide-ranging. Every coffee tastes different according to the origin, variety, processing method, altitude the coffee grows at, roast profile, and many more.
How to choose the right coffee?
The taste profile signifies aromatic and taste qualities, that you can find in the particular coffee. But it always depends on the brewing and recipe. At each coffee product, we mention three or four taste descriptors.
The method of coffee processing is one of the key factors, that affects the final taste. There are 3 basic processing methods - washed, natural and honey. Besides these, you can also find many more experimental methods, which are the trend now.
Washed or "wet" process is a method where the primary role is played by water. Water is being used for sorting, de-pulping and fermentation. After harvest, coffee cherries are immediately sorted and hulled. This means that the coffee beans are in minimal touch with the mucilage during processing, so the flavour depends on the other factors.
Washed coffees are very clean, juicy with a sparkling acidity, lower to medium body and flavours of berries, yellow fruits, jasmine and citruses.
Natural or "dry" process is much easier than washed. After harvest, coffee cherries are placed on patios or raised African beds, where they are slowly dried for from 3 to 8 weeks, depending on the weather conditions. During the drying process, cherries must be turned regularly, to ensure that the process is even and to prevent rottenness and alcohol over-fermentation.
Natural coffees are very sweet, complex, with a full body and flavours of forest fruits, apricots and chocolate.
Honey (pulped natural) is a process used mainly in Central and South America. After harvest, coffee cherries are being hulled on "dry" de-pulping machine, without the use of water. Then, the coffee is placed on raised African beds, where is slowly dried for from 2 - 5 weeks. Why "honey"? Because when the coffee is de-pulped, the leftover mucilage is very gooey and sticky, so that it looks like honey. According to the amount of left mucilage, we distinguish white, yellow, red and black honey.
Honey-processed coffees are sweet, clean, with flavours of fruit - red, yellow and tropical. The sweetness often reminds of brown sugar or even honey.
Coffee trees grow around the equator, between tropics, all over the world. Arabica, which you can find on our web store, requires higher elevations. Nevertheless, the range of the elevations where it grows is quite wide - 600 - 2500 metres above the sea level. Coffees from lower elevations are rather sweet with flavours of dried fruit, nuts and chocolate. In coffees from higher elevations, we can find more interesting fruity flavours, higher acidity and the aroma is also more pronounced. What it does is, that in higher elevations coffee trees grow in more difficult climate conditions - temperature, rains, wind. One of the key factors is the temperature. Lower temperature slows the metabolism of the trees and the maturation is slowed as well. Thanks to this, the plant has more time to production of aromatic compounds and sugars.
Coffee roasting is a very difficult process full of even more difficult chemical reactions. Maillard reaction, caramelisation and production of aromatic compounds are the most important. In roasting, the attention is paid to roast profile, which should highlight the flavour potential coffee obtained on the farm. In our web store, you can find three terms on roasting, according to the suggested brewing method.
- Espresso roast - suggested for espresso brewing, automatic machine included, but you can also get good results in Moka pot.
- Filter roast - suggested for filter brewing, so French press, Aeropress, V60, Kalita Clever dripper, Moccamaster, etc.
- Omni roast - this term indicates that the coffee is usable for both, espresso and filter brewing