The roast degree determines the flavor development of a coffee.
In general, the lighter the roast profile, the more origin character is retained by the coffee bean.
This means that lighter roasts will have more acidic and fruity characteristics while darker roasts will have more caramelized sugar flavors and bitter characteristics.
The taste balance of a coffee is determined by how the levels of acidity and bitterness compare in the cup to create the sensations of balance and sweetness.
Acidity is a lively, bright characteristic similar to the flavor of lemon.
Bitterness is a dry sensation like the astringency of black tea.
Both are valued taste components of the perfect cup of coffee.
Texture & body
Coffee is made up of 98% water but about 2% comprises both dissolved solids and suspended solids.
These combine to create the sensation of texture in the cup.
Coffee professionals evaluate the mouth-feel of a coffee in order to evaluate its quality.
Coffee contains some of the most complex flavor compounds found in only beverage.
We have carefully selected the most notable characteristics of each of our coffees for your consideration.
1. Roast degree: MEDIUM——MEDIUM-DARK——DARK
2. Taste balance: ACIDITY——BALANCED——BITTERNESS
3. Texture & body: SMOOTH & LIGHT —— （ ） —— RICH & FULL
4. Flavors | Roasted nuts, lingering acidity