The City Roast
Coffee Tasting Guide
Whether we call them Specialty, Gourmet, or Estate grown; all fine coffees have in common the fact they are from the species of coffee tree known commonly as arabica (of which there are several sub-species) and are grown in a narrow band near the equator at high altitudes, which demands labor-intensive and time-consuming agricultural methods.
The type of soil in which they are grown, the local micro-climates under which they are grown, the care of the coffee tree during its life, the care and type of processing that the coffee fruit receives during and after harvesting and lastly the degree and type of roast that the individual roaster performs, affects the nuances of flavor that make fine coffee different than the common, commercially grown and processed coffee available in cans at your local supermarket. It should also be noted that even though a coffee originates from a specific country or even if it is from the arabica type tree does not automatically insure that it is of the highest quality! All coffee-producing countries produce many grades of coffee, some far superior to others. City Roast uses only the very best grades of estate-grown, arabica coffees available each growing season. If, as happens with all agricultural products, a crop is not of superior quality or if it is priced at a level that is not of value we do not stock the coffee until it meets our criteria.
Fine coffees in many ways are much like fine wines for the very same reasons: soil, climate, processing and care affects both products greatly. Like fine wines, different growing regions etc. produces different flavor profiles, each with their distinct attributes, each worth exploring and enjoying. We hope this guide helps in your exploration. |
A Few Words
Regarding Preparation
The main difference between coffee and wine is that the final consumer of coffee contributes significantly in the finished product.
The craft of the wine maker (assuming the wine is properly stored) is evident when the bottle is opened. But, all of the efforts of the grower, processor and roaster can be easily negated in the grinding and brewing process, if it is not done with care.
And A Few Words
Regarding Taste Profiles.
Taste, and more importantly the description of tastes, is subjective: although two individuals may perceive the attributes of a flavor they may choose different words to describe it.
We have attempted to use words which have common connotations for most people. Also, most words used are common in both the coffee and wine industry. Most of the words used and their definitions are contained in the City Roast Cupping Guide.
After reviewing this guide we also suggest you taste for yourself using the industry standard cupping methods as described in our coffee cupping guide. |
