For every coffee on this site, you'll see a flavour profile: where it comes from, how it's processed, and how I roasted it. Here, I explain what these words mean and why they make such a difference to what you taste.
Processing: washed, honey, or natural
Processing makes a huge difference. There are thousands of variations, but three main approaches. In washed processing, the coffee is pulped and fermented for a short or longer period before drying, which gives a clean, clear taste. In honey processing, more of the fruit pulp remains on the bean during drying, resulting in more sweetness. In natural processing, the entire cherry dries around the bean, allowing fermentation to continue the longest and producing the most pronounced, fruity flavours.
Roast level: light to dark
The longer I roast, the more you taste the roast and the less of the origin. Neither is better; it's simply a choice.
- Light, origin-forward, especially for filter
- Medium, balanced, suitable for filter and espresso
- Medium dark, pairs well with espresso and milk
- Dark, smoky, which I only roast by request
I personally roast most coffees light to medium.
Development
During roasting, you go through three phases: the drying phase, the Maillard phase, and the development phase. The latter, in particular, makes or breaks the flavour. A long development yields dark, caramelised notes, while a short development results in more acidity, complexity, and body.
How I describe flavour
I prefer to use an image you already know rather than a list of vague words. Black tea and bergamot as in an Earl Grey, a full cup of strawberry milkshake, a Chardonnay next to a Sauvignon Blanc to illustrate variety. If you read such a comparison with a coffee, that's exactly what I mean: not an abstract word, but something you already know.
Taste for yourself
Do you want to experience this difference firsthand? In the sensory packs, you can taste washed next to honey next to natural, or the same bean in three different roast levels side by side. View the tasting packs.