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Coffee Bean Matrix

Bean Origin

Bean Process

Bean Type

Bean Attributes

Brightness
Brightness/acidity is a brisk and bright taste. More specifically, it is the degree of taste or flavor found in any given coffee...
Body
Body describes how heavy the coffee feels in your mouth...
Aroma
Aromas change and become more complex as the coffee goes through the roasting process...
Complexity
Complexity measures the complexity of the coffee's flavor profile and body...
Balance
Balance refers to how each flavor and characteristic shows up in the coffee...
Sweetness
Sweetness reveals whether the coffee has sweet or tart characteristics...

Bean Flavors

Spicy
Having the taste and/or aroma of more common cooking spices, like cinnamon, nutmeg, clove or allspice. Generally pungent and sharp or vegetable-like.
Chocolaty
Having the taste and/or aroma of the various types of chocolate from dark, semi-sweet to milk chocolate; and vanilla: products from the vanilla bean.
Nutty
Having the taste and/or aroma of various nuts: fresh or roasted nuts, not seasoned nuts. The taste of malt is very similar, being mild and a bit like flour.
Buttery
Having the taste and/or aroma of thick, yet very light milk chocolate without the cacao, chocolate flavor – often a function of mouth-feel as well.
Fruity
Having the taste and/or aroma of a wide array of fruits from apples to berries to tropical fruits. We usually identify the dominant fruit class.
Flowery
Having the taste and/or aroma of various flowers, from fruit-producing flowers to purely decorative types. A close cousin of Spicy, but not as bold.
Winey
Having the taste and/or aroma of fine wines (screw-top wines don’t count). Generally suggesting a sharp bit of tartness with a slightly sour note.
Earthy
Having the taste and/or aroma of the great outdoors, sometimes a woody flavor but more often a pleasant characteristic resulting from an abundance of chaff in the roasting process.

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