Coffee Cupping: Practice these discriptions and you will know what to expect from a " Single Source Bean"

Coffee Taste Descriptions for General Roasts
fill your cup!


• Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity.

• Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity.

• Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics.

• Colombian Excelso: Like Supremo but sometimes with more intensity.

• Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.

• Colombian Decaf: Swiss Water. Less flavorful than German processing.

• Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma.

• Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor.

• Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma.

• Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose.

• Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma.

• Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste.

• Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma.

• Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone.

• Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste.

• Kona Fancy: Full body, fine aroma, exceptional flavor.

• Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas.

• Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma.

• Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor.

• New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste.

• Panama Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts.

• Peruvian Organic: Simple, mild flavor, good acidity and body.

• Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity.

• Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf.

• Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.

• Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance.

• Thai Robusta: Harsh, woody, heavy body, acquired taste.

• Three-Bean Decaf: Typical restaurant or supermarket style decaf.

• Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees.

• Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well.