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Coffee Characteristics & Roast Profiles
Coffee Characteristics and Roast Profiles The taste of coffee can vary greatly, depending on where and under what conditions the beans are grown in, as well as the roast profile applied to them. The characteristics of the bean can depend on everything from the type of coffee tree they are grown on, to elevation, or rainfall; how they were picked and prepared, and where and how they were dried. Every single step of coffee cultivation can drastically change the flavor of the bean. The plantation workers, the earth, and even the weather have all contributed to the natural unique taste this bean will carry. By the time the green (raw) beans have reached our Roastmaster, they already carry within them the characteristics to make a unique flavor of coffee. Here is a list that categorizes our coffee varietals into a form that should help most people find the coffee taste that meets their personal preferences.
Roast Profiles Not every coffee is roasted to the same level. Roasters should try to find the perfect roast profile to enhance each coffee they import, so that each coffee has its own taste, and is discernible from each other. Roasting will not only bring forth the natural flavors and oils from within the bean, but it will also add a roasted flavor ranging from an essence of light cinnamon to a bittersweet caramel smoky flavor. It is the job of the Roast-master to celebrate and honor the beans attributes with a perfect roasting recipe and then to recreate that same roast consistently. The roasting process is a lot of what sets good coffee apart from exceptional coffee. The Roast-master is as experienced as he is passionate about coffee. It is what we look for when choosing the best!
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