The taste of coffee is shaped by numerous factors. In this article, we’ll briefly cover them all.
Coffee is one of the most complex-tasting foods in the world. Every stage of its lifecycle—from berry to
beverage—makes a noticeable contribution. At each step, flavor can either be improved, enriched, and elevated to
a new level, or completely ruined, even if you started with specialty-grade beans.
1. Ripening
Ripening is the first stage, where the foundation of flavor is set by the botanical species and variety, as
well as the climate and growing conditions. Geography has a huge influence on taste.
African coffees, for example, are known for their bright floral and fruity notes. Green beans here are often
stored in simple jute or burlap sacks.
South American coffees are recognized for their nutty and chocolatey flavors, and are best preserved and
transported in barrels or GrainPro bags, which protect them from moisture and external odors.
Mutations also matter. For instance:
Bourbon is valued for its sweetness and balance.
Geisha is prized for its nuance and complexity, considered one of the finest specialty coffees in the world.
There are thousands of coffee mutations—far too many to list here.
2. Harvesting and Fermentation
The next critical step is harvesting ripe cherries only. Under-ripe, overripe, or defective cherries can spoil
the flavor.
Once picked, cherries undergo fermentation, which fundamentally affects taste. Processing can be:
Washed (wet)
Natural (dry)
Honey (semi-washed)
and may include variations such as aerobic/anaerobic, honey styles, or experimental techniques.
India, for example, uses monsooning, producing “monsoon coffee.”
An unconventional method is barrel-aging—storing green coffee beans in used casks from spirits, beer, or
wine. The beans absorb residual wood and alcohol aromas, creating dozens or even hundreds of new flavor
variations. This aging usually lasts 4–12 weeks, during which beans gain 5–10% in weight.
3. Aging
In most exporting countries, after fermentation, beans are stored in burlap sacks, GrainPro bags, or
barrels. This stage of controlled aging can last from days to months. It’s a common practice worldwide.
Stored under controlled humidity and ventilation, beans mature, developing richer flavors and distinct
profiles.
In burlap sacks (with airflow), beans may lose 10–15% of their weight due to moisture evaporation.
GrainPro bags and barrels prevent this. Today, GrainPro bags are the industry standard, while jute sacks
are nearly obsolete in transport. During storage, invisible changes occur:
Monsoon aging creates earthy notes.
Barrel aging adds smokiness and depth.
Burlap aging brings spiciness.
Beans may also change color—lightening or darkening—and develop flavor notes like caramel, chocolate,
earth, leather, cherry, etc.
Chemical changes happen as well:
Acids shift dynamically: citric acid decreases, while malic and tartaric acids increase, softening and
rounding the taste.
Fats oxidize, producing both desirable sweet nuances and unpleasant notes (tobacco, grass, mushrooms).
4. Roasting and Brewing
Roasting is the penultimate stage in the chemical and physical transformations that create a layered flavor
profile.
The key driver is the Maillard reaction—a complex chemical process between amino acids and reducing
sugars. Beans darken, and hundreds of new flavor compounds form.
As roasting progresses, flavors evolve:
From grassy, fruity, and acidic
To caramel, nutty, chocolatey, and roasty notes.
Finally, brewing determines the ultimate cup profile, further shaped by additions like sugar, honey, milk,
spices, or flavored toppings.
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