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  • Writer's pictureCafé Porte

Coffee Taste: It is not just a matter of tongue

Updated: Jun 6, 2022

The flavor represents the main characteristic of coffee due to its aroma and acidity, from earthy tones to fruity flavors, through aromatics similar to those of tea, there is an incredible spectrum of taste experiences through our beloved coffee. But what determines which of these features will be found on your mug?

flavor wheel Porte café de especialidad

Learning to differentiate the flavors of coffee can become a fun activity, which in fact we recommend doing through tastings, to better understand the coffee you are consuming and discover all its peculiarities.

It seems simple, but the fundamental thing is to understand the primary flavors, bitter, acid, sweet and salty, since each one has characteristics that emerge to one degree or another in a cup of coffee.

Let's start from the fact that the taste is a combined impression of the taste buds and the retro nasal aromas that go from the mouth to the nose. A good coffee must show us all its intensity, quality and the complexity of its flavor and aroma at the moment of its tasting.


The term body describes the physical properties - heaviness or mouthfeel -

of coffee, as it settles on the tongue; that is, the sensation of coffee when coating the tongue, whether it is greasy, granular, liquid, or if it has some other characteristic.


Acidity is often described as bright when favorable or "sour" when it is not. At its best, acidity contributes to the coffee's liveliness, sweetness, and fresh fruit character. It is experienced immediately and is evaluated when the coffee is just sipped. An excessively intense or dominant acidity can be unpleasant or on the contrary it can be a moderate acidity but very nice, but this depends on many factors, including the origin of the grains. In short, acidity is one of the key aspects that denotes the quality of a Specialty Coffee.


The aroma is the smell of coffee mixed with hot water. A coffee aroma, which can range from herbal to fruity, is created by its volatile components that are released at the time of preparation and are then inhaled through the nose, coming into contact with the olfactory membranes.


Bitterness is a main taste sensation, perhaps a pang or aftertaste, mainly perceived in the back of the mouth. Bitterness is desirable in a coffee to some degree, especially a dark roast or espresso. Robusta coffee beans are generally more bitter than Arabica coffee beans.


Sweetness is a mild flavor characteristic of some varieties of coffee. This "sweet" quality is often perceived as palatable and / or fruity. The term sweet is used by professional coffee tasters to describe the intensity of the sugary qualities of coffee when stirred around the mouth.


The aftertaste of a coffee, also called the finish, is a flavor that lingers in the mouth after ingesting a sip of brewed coffee. The aftertastes range from chocolate to spicy, possibly with notes of caramel, fruity, smoky, roasted, and other flavors. The fumes that create the aftertaste are released from the residue that remains in the mouth after swallowing the coffee.

Our Geisha variety offers the following characteristics:

  • Medium roast

  • Fragance: caramel, chocolate, maple

  • Aroma: cane, toast, hazelnut

  • Acidity: medium citrus

  • Body: half round

and our Castillo variety:

  • Medium roast

  • Fragance: white chocolate, almond

  • Aroma: sugar cane, walnut, toast

  • Acidity: medium citrus

  • Body: half round

Stay tuned to our publications, as we will shortly explain how to carry out a tasting or tasting so that you can fully enjoy your Specialty Coffee.


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