Coffee Tasting

A coffee’s flavour is a combination of chemical components perceived by the taste buds, and aromatics perceived by the nose. Other than the sweet, salty, bitter and sour taste attributes, the coffee aroma is said to be the most important attribute to coffee tasting.

Both aroma and taste profiling is essential to understanding and appreciating coffee. The key is to observe them at different stages. Read on to learn how to use the wheels.

We encourage Mexican coffee. Some of our producers: 
  1. Tequila, Veracruz 
1500m sobre el nivel del mar
Variedades típica y burbon 
Proceso lavado 
  1. Zihuatanejo, Guerrero 
1400 m sobre el nivel del mar
Proceso Honey  
Román Mendoza

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