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Not sure what some of the words on our labels mean? Check out this little list of key coffee terms.
Acidity refers to tangy, fruity, bright or wine-like flavor characteristics found in many high grown Arabica coffees. These are the high notes of coffee, without which your coffee will taste flat. It is the ‘pop’ that makes coffee taste like coffee.
The flavor notes describe the natural flavors that you might taste in a coffee. All beans are grown with their own unique flavors, which are then enhanced by the roasting process. A lighter roast will allow the true flavors of the bean to shine through.
There are multiple processes used to take coffee from the cherry to the green bean that’s ready to be roasted. The three main processes are washed, semi-washed (including Giling-Basah), and natural (which also has many variations, such as honey process).
Coffee first grows as cherries before it is processed into beans, which are actually the seed of the plant. Coffee comes in a number of varieties, similar to how specific grape varietals make certain wines. They give each coffee their particular taste and profile.