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Imagine being able to sip on your coffee and describe it as more than just “bitter” or “strong”.

There’s so much more to the experience of coffees that you may not necessarily realise unless you like to try out different ones and you’ve built somewhat of an expertise in identifying various aspects of it.

One such aspect is called tasting notes. They are nothing but subtle flavour sensations resulting from the origin of the coffee plant, the way it is grown, processed and roasted. 

What is intriguing about this element is that you can sometimes find the most unusual tasting notes and wonder how they came to be. Think about it, how can coffees possibly carry a hint of apricot or green pepper for that matter?

Some may consider these to be a result of artificial or additional flavouring added to coffee, but that’s not the case.

Keep reading to know all about what tasting notes are like and how roasters identify them.

Appreciating good coffee is not always about how it looks or where it has been bought from (yes, the origin matters, but there’s more to it!).

There’s something called a sensory profile that comes into play when you are trying to decide whether a coffee is worth its weight in gold. And this is how coffee producers go about assessing, altering, and grading their coffees.