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Dry Fragrance Indicates the aroma of freshly ground coffee before the hot water is added. |
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Wet Aroma Describes the smell of wet coffee grinds after hot water is added. |
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Brightness/Acidity Depicts the level of acidic notes in the coffee based on the brightness. The ground rule is — darker the coffee, lesser the acidity. The tingle and tartness you experience when you taste coffee is an indicator of acidity. It should not be confused with bitterness. |
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Flavor/Taste Suggests four descriptors - sour, sweet, salty and bitter. When your coffee tastes bitter, it means it's defective and over-roasted. |
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Body/Mouthfeel Indicates the weight and thickness of the brew when it’s in your mouth. Brewing methods and the type of coffee used to make the cup determines the body. |
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Finish/Aftertaste Describes the lingering taste that stays in your mouth after consumption. Some popular words used to describe are — chocolatey, burnt, spicy, tangy, and more. |
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Complexity Uncovers various layers of coffee. Different individuals prefer different levels of complexity in their cups. While some enjoy simplicity (like our Classic Collection), others prefer a more balanced cup with the right intensity of flavors (Espresso Collection) and then there are those who like the wildness of super-complex coffees which evolve in complexity as the cup moves from hot to warm (Avant-Garde Collection).
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Uniformity Describes the difference between two cups of the same coffee. Wet-process coffee is more uniform than Dry-process. At Tariero, we pay a lot of attention to this character. We will only buy coffees which score high on uniformity at the cupping table!
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