Tasting coffee is something nearly anyone can learn to do, and is not only for coffee professionals. The trick is to practice by using comparative tastings and to taste different aspects of each coffee individually and as a whole. In the beginning, many people will take a sip (or slurp) of a nicely brewed coffee and become frustrated when they try to identify and describe various flavors and aspects of the coffee; acidity, sweetness, body, aroma, mouthfeel, etc. Below are a c

Specialty coffee has opened the door for coffee enthusiasts to explore endless amounts of flavors from around the world. However, with more choices comes more confusion and even frustration as some may struggle to feel like they can keep up. Below is a few common specialty coffees and an explanation of what makes them unique. Ethiopian Coffee (e.g., Yirgacheffe or Sidamo) Flavor Profile: Fruity, floral, bright acidity. Common Notes: Citrus, berries, jasmine, bergamot, and can

Origin Where the coffee is grown, which determines the environmental variables the plant is grown within Different regions are generally known for certain profiles Fruit, floral, acidic: Africa, Ethiopia Chocolate, peanut: Brazilian Fruity, chocolate: Costa Rica Tart, floral, fruity: Kenya, Uganda Earthy: Indonesia Chocolate: Mexico, Nicaragua, Columbia Variety The variety will determine the possible flavor profile as well as the origin. Keep notes on as you explore different