Tasting, or "cupping", is a method of systematically evaluating the aroma and taste of coffee beans. Our green coffees, imported from around the world, are sample roasted and cupped by a team of expert tasters and are judged and selected to meet our exacting standards. Our trained cuppers adhere to a specific set of brewing standards and formal step-by-step evaluation process and are looking at four specific characteristics of the coffee. Since tasting involves comparing and contrasting, tasting just one coffee at a time does not create any context. By tasting two or three coffees, they are compared in terms of aroma, acidity, body, and flavor.

Aroma
Aroma is the smell of the beans, both after grinding and after being steeped in water. This is the first indication of how the coffee will taste.

Acidity
Though the term "acidity" may sound unappealing, acidity, in coffee terms, is a highly desirable quality and has no relationship with bitterness or ph levels in the coffee. It's a lively, tangy sparkle or brightness of flavor ranging from low to high that is experienced around your tongue and back of the mouth; similar to what you might experience when biting into an orange.

Body
Body can be described as the coffee’s "mouthfeel". It's an impression of the coffee's weight or thickness you experience on your tongue. Our coffees range from light to full body.

Flavor
Flavor is the harmonious melding of aroma, acidity and body that creates the overall impression of the coffee. Like a fine wine, there are many flavors that may be exhibited such as earthy, fruity, spicy or sweet.

Learning about coffee is a never ending journey. We hope you will continue to explore and learn more about the many great coffees It's A Grind offers from around the world.