Central and South American
origins are light to medium bodied with moderate to high acidity. Central American coffees are clean and crisp in the cup with fruit-like characteristics, while a sweet and less acidic taste profile is found in South American origins. ‘Balanced’ is often used to describe these coffees.
African origins are medium to full bodied with a wine-like acidity. Offering a complex taste profile, these coffees can often have notes of dried fruit and subtle, floral undertones.
Indonesian and Pacific origins are full bodied and earthy. Very smooth with low acidity, they offer a savory, nutty taste profile with notes of unsweetened cocoa.
Refers to the sharpness in taste of the coffee. Acidity ranges from low to high. The more sharpness, the higher the acidity. Tasting terms such as tart, crisp and bright describe this characteristic.
The richness, or perceived “weight” on the tongue. Body ranges from light to heavy. The richer and fuller, the more heavy bodied. Tasting terms such as full, deep and stouty describe this characteristic.