Indicates the aroma of freshly ground coffee before
the hot water is added.
Describes the smell of wet coffee grinds after hot water is added.
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.
Suggests four descriptors - sour, sweet, salty and bitter.
When your coffee tastes bitter, it means it's defective
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.
Describes the lingering taste that stays in your mouth after consumption. Some popular words used to describe are — chocolatey, burnt, spicy, tangy, and more.
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).
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!