Facts About Coffee

Single Origin

Coffees grown in specific regions and are often named after their country.  Soil, climates, and processing methods vary greatly from region to country.

Degrees of Roast

 Refers to the length of time coffee spends in the roaster.  Darker roasts require more roasting time and peak temperatures.  Lighter roasts are dropped sooner and cool quickly.  Common roasting terms are: Light, Medium, Vienese, and French.



Blends consist of  two or more coffees from single origins.  Blends combine coffees that enhance and create great harmony otherwise not captured by single origins.



 European and water-processing methods are used to extract caffeine.  Single Origins, blends, and flavored decafs are available.


Coffee Characteristics


The sum of its parts. The total impression of aroma, acidity, and body.  Terms to describe flavor are: strong, mild, intense, and smoky.



The impression coffee leaves in your mouth.  The weight and texture of coffee can vary from thin to thick, light to heavy, or syrupy to buttery.



 Acidity does not equate with bitterness, without it coffee tastes flat and dull. The aftertaste experience, the finish, the serve.  Primarily found in Arabicas.  Gives coffee snap and liveliness.



The bouquet, the smell experienced before, during, and after drinking.  Terms used to describe aroma are:  buttery, chocolaty, nutty, or smoky.