OriginIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... Flavor is a term we use to describe coffee flavors that are intrinsic to a particular coffee from a particular origin, and in contrast to flavor we term “Roast Taste”: Origin Flavor is a term we started to use in distinction to “Roast Taste”. Origin flavors (from specific fruit, berry, floral
Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it..., herbalA flavor descriptor in coffee reminiscent of herbs, usually meaning aromatic, savory, leafy dried herbs. Usually, more specific descriptions are given, whether is is a floral herb, or..., confectionary, food-like, etc.) are broader in scope that roast-derived notes. Roast flavors are often described as sweet to bittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from..., caramel
Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will... to chocolate
A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of... to burntBurnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs when the initial roaster temperature when the green..., and might be found across coffee growing regionsCoffee is grown in a belt around the world - roughly from the Tropic of Cancer to the Tropic of Capricorn, and specialty coffee is grown generally from.... These are conceptually useful, but we acknowledge they are flawed distinctions since the compounds that form “roast taste” flavors are inextricably linked to the compounds that result in the “origin” flavors. But to describe the way that dark roast tastes eclipse origin distinctness of coffee, it is useful. The term “Origin Distinctness” is a related concept, as well as Cultivar FlavorIn-the-cup coffee flavors (and in extension aromatics) that result from the plant material used to produce the coffee. In general, the Coffea Arabica sub-species does not display strong....
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The overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including...
