Taste Profile Definitions

Aroma – The smell that fills the room before during and after brewing during brewing. For the most part, good aroma signals good taste a few coffees, Jamaica Blue Mountain® most notably, are more fragrant than the others.

Good Flavor – refers to the overall impression of the coffee. It is the culmination of the aroma, acidity, body and the degree of roast. Common adjectives used to describe Good Flavor are: “chocolaty,” “nutty,” “spicy,” “winy,” and “sweet.”

Off Flavor – described as: Earthy, Green, Oniony, Burnt, Sour and Bitter, Moldy. Greenwich Mountain Coffee is renowned for its Chocolaty Sweet taste as well as its Aftertaste.

Acidity – refers to the tangy quality, liveliness or bright note that highlights the flavor of the coffee. Although acidity levels vary, coffee with poor acidity may taste flat and dull. Coffee with very high acidity can taste astringent and can even curdle milk. Acidity is measured high-medium- low. High acidity is commonly described as “winey,” “lively,” “sharp,” or “tangy.”

Body – refers to the weight or viscosity of the coffee on the tongue. Measured light-medium-full. It is typically described as “thin,” “watery,” “syrupy,” “heavy” or “buttery.”

Roast – refers to the temperature and the time at the temperature that the coffee bean is exposed to. The roast ultimately is very?influential in the cup quality of the coffee. Light to medium roasts are usually described as “sweet” or “well-balanced,” while darker roasts are generally more intense and lively, and often bitter.

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