Always accompanied by some degree of acidity, which is usually positive though may indicate over-fermentation over ripeness. Often found in Arabica premium gourmet coffees. HARSH —An unpleasant bitter or offensive taste; raspy, caustic; often compared to raw weeds—generally undesirable though some people prefer a hint of it in a blend. Most common in Robusta coffees. Herbaceous flavor or aroma. FULL —A gourmet coffee that excels in the major characteristics of body, acidity, and flavor; strong character.
Flavour | Definition of Flavour by Lexico
MILD —A gourmet coffee with moderate body and a balanced sweetness and acidity. The finish lacks dryness and bitterness.
RICH —Pleasingly full-bodied gourmet coffee with deep, complex flavors and finish. SOUR —Undesirable level of acidity; sharp, tart taste detected toward the back of the tongue on the sides, or an intense briny sensation on the tip of the tongue; sometimes compared to the taste of unripe fruit; may be present in light roasted coffees, and it is sometimes associated with over-fermented coffee.
Common in Guatemalan coffees and Indonesian coffees. SWEET —Smooth and mild; palatable; free of harsh flavors and defects; perhaps fruity taste sensed on the tip of the tongue; lack of harshness. The only problem with wet-processing is that the coffee loses much of its body. See Dry-Processed. WINY WINEY — A hint of a taste sensation reminiscent of fine, mature red wine; rich, fruity essence; a flavor quality which derives from the contrast between a smooth body and a fruit-like acidity.
Kenyan gourmet coffees commonly exhibit this attribute, as do the syrupy-bodied Sumatra gourmet coffees and the Harrar premium coffees with their snappy, acidy flavor. Always Roasted To Order! Learn More - opens in a new window or tab Any international shipping is paid in part to Pitney Bowes Inc.
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Learn more. More flavors than the candy palace- and better in a gunfight than a. Fundamental particles synonyms,.
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