“ISN’T IT ALL JUST COFFEE?”

It seems like even our simple cup of coffee has become complicated. Names like Yirgacheffe and Harrar; terms like acidity and body have possibly made us long for the days of Juan Valdez and Mountain Grown Coffee. It was simple, but armed with just a little information, coffee can provide a regional experience and can tell a story about the place from which it came. In other words it can give us a personal taste of ‘place’.

There are over 30 varieties of coffee available from growing regions around the world. So, do all of these coffees really taste that different? Can you really tell the difference or learn to taste the difference? The answer is yes; with practice you will be able to become familiar with the unique taste and flavor of the different coffees. At the very least you will be able to learn which coffees you like the best!

The basic characteristics to describe the taste of coffee include flavor, acidity, body, aroma and finish.

Acidity
Contrary to what you may think, acidity doesn’t have much to do with the ph level of the coffee. Many might think acidity is a negative quality. Actually acidity is a very desirable characteristic that describes the brightness of the coffee. A coffee with lower acidity would be considered smooth, higher acidity would be considered lively or bright (think of citrus) and without acidity is described as flat.

Body
Body refers to the sensation as the coffee settles on the palette and tongue. Body is considered a desirable quality and has more to do with feel of the coffee in your mouth. A coffee with more body has a thicker, heavier quality that creates a sensation of richness.

Aroma
Aroma has everything to do with the smell of the coffee. Our sense of smell adds many more subtle and complex dimensions to the limited and basic capabilities of our taste buds. Aroma can be lacking, faint, delicate, moderate, strong, or fragrant and distinctive, such as floral, citrus or berry.

Flavor
Flavor is a subjective aspect and is dependent on how we perceive taste.

Finish
Finish is the sensation left on the palette after you’ve swallowed the coffee.

Now that you have a brief understanding of coffee tasting basics, we can explore the flavors associated with the major coffee growing regions.

Latin America and the Pacific
South America
Brazil: Nutty, low-acid, simple to bland
Colombia: Heavy-bodied, rich, simple, and solid

Central America
Guatemala: Dark chocolate with spice, smoke, fruit
Costa Rica: Tangy, consistent, sweet
Mexico: Light, nutty milk chocolate

Hawaii and the Caribbean
Jamaica: Bland, neutral
Hawaii: Mild, sweet, neutral

East Africa and Arabia
Ethiopian Harrar: Winey, wild, blueberry-like
Ethiopian Yirgacheffe/Sidamo: Lemony, elegant, mentholated; intensely aromatic
Yemen: Mocha, Fruit-like, musky, earthy, sweetly spicy, chocolate, tobacco-like
Kenya: Bright, hearty, lush black-currant flavor

Indonesia
Java: Hearty, peppery spice
Sumatra: Earthy, woodsy, smooth, herbal aroma
Sulawesi: Caramel, buttery, sweet, syrupy
Papua New Guinea: Tropical fruit-like, pungent, clean, and bright

There is only so much that can be conveyed in writing about the tastes of coffee. The best way is to taste the coffee yourself and better yet would be to try two or more coffees back-to-back, to gain a true appreciation for the differences in taste. So is it all ‘just coffee’ or is it a journey of taste from around the world?

Dan and Cindy would love to hear what you think about the new Koffee Korner column! Share your thoughts online at valleybugler.com or facebook us a short message. Suggestions for topics are always welcome!

Dan and Cindy operate Zojo Coffee House in Longview, WA – and offer freshly roasted coffee beans and fresh coffee drinks and pastries. Zojo is located at 1333 14th Ave and can be reached by calling #442-4111.