Photo by Hacienda la Esmeralda

You've probably noticed those “odd” tasting notes on your single-origin coffee bag. Wondering what's up with that? Let's break down the purpose and methods coffee graders use to describe coffee.

Notes are just notes, not songs

Remember, the main flavor in coffee is–COFFEE. Think of that as the ”Song”. Songs are composed of many notes, some high, some low, some harmony, some dissonant, etc.

Coffee graders are trained in sensory science, to use real-world flavor experiences to describe something incredibly complex, identifying the closest real-life equivalent in the coffee they're tasting. This is generally based on standardized taste properties. The result is a series of notes that add color and depth to the “song”.

Here are the 5 aspects that generally appear in Coffee Notes:

1. Aroma
Aroma is experienced in the nose both before and during coffee tasting. Aroma notes describe unique characteristics beyond a coffee smell, drawn from real-life sensations.

For example, Yirgacheffe beans are known for having a hint of floral or citrus. Darker roasts frequently feature chocolate, caramel, or nutty aromas…or just a slightly burnt smell in the case of Starbucks espresso drinks. In a great coffee, aroma works in concert with the other 4 aspects to create a great symphonic work.

2. Acidity
Acidity is a technical term used by coffee graders to refer to a bright, clean, tartness, frequently associated with citrus fruit, that adds to the overall flavor. A coffee can have both high acidity and a residual sweetness or richness that creates a smooth finish.

Acidity shouldn't be confused with a ”sour”, unpleasant flavor, due to poor bean quality. Low-acid coffees tend to be smoother or possess some bitterness, as might be found in chocolate.

3. Body/Mouth Feel
When you drink coffee you'll quickly notice whether or not it has an elegant, pleasing, balanced overall taste with a smooth finish. It may feel a bit thin––a modest note of flavor that peters out, or it may be especially vibrant and intense in your mouth.

4. Flavor
Flavors are the complexities and subtleties that make some coffee superstars while relegating others to “everyday” status. Think of flavor notes as describing some property of the reported flavor, rather than directly comparing the coffee to that product.

You'll see references to specific fruits, sugars, chocolate, flowers, tea, or nuts; but, if you see ”plum juice”, for example, don't expect to taste plum juice––rather, expect some special quality found in plum juice, a unique sweet-sour taste, for example.

Many great coffees are associated with certain tastes. Yirgacheffe is associated with berry and sometimes citrus, Geisha with lemon zest, Colombian beans with nuts, caramel, and chocolate, and Sidamo with blueberries. Newer processing methods such as honey and rum barrel processing create additional taste sensations, such as wine and whiskey notes.

5. Finish
As with wine, some coffees are clean and crisp, with little aftertaste. Others have a rich long finish. Bardem, one of my favorite Taiwan-grown coffee beans (from Yunlin County), has a strongly bitter taste that resolves into a sweet aftertaste. It's one of my favorite Taiwan coffees because of those characteristics.

In closing…

How each batch of beans is roasted and the freshness of the green beans used has a marked effect on the resulting flavor. It's important to find a roaster that respects the ideal flavor profiles of each bean and works to bring out these qualities.

Happy cupping!

Warren