PROCESS × TERROIR × ROAST
Process × Terroir × Roast
Many people find it difficult to choose from the wide variety of specialty coffee options available.
In stores, we are often asked questions such as, “What are the characteristics of coffee from this country?”, “What does the processing method mean?”, and “What does it taste like?”
We hope this article helps you find the coffee you are looking for. If you are unsure which coffee to choose, please read on.
What shapes the flavor of specialty coffee.
Specialty coffee has unique flavors. These distinctive flavors are formed by a complex interplay of many different factors. Even coffee from the same region can taste quite different. Why is that?
In this article, we will keep it as simple and concise as possible and focus on three major factors that shape the flavor of specialty coffee: process (processing method), terroir, and roast (roasting).
1: Flavor differences based on process
NATURAL
The coffee is fermented, dried, and hulled without using water.
Flavor: Tends to express the bean’s individual character strongly, allowing you to enjoy a rich expression of terroir.
WASHED
A machine called a pulper is used to remove the fruit, the beans are fermented in tanks, and then thoroughly washed with water.
Flavor: Features fruity acidity and a clean taste with few impurities.
SEMI-WASHED [HONEY / PULPED NATURAL]
Somewhere between Natural and Washed. Generally, machines are used to remove the fruit, similar to the Washed method, before the coffee is dried and hulled. If it is dried with the mucilage left on, it is called Honey processing.
Flavor: Tends to have milder acidity and more pronounced fruitiness and sweetness.
SUMATRAN / WET HULL
Sumatran processing is a unique method that developed due to the region’s specific growing and production environment. It is similar to Semi-washed processing.
Flavor: Features a distinctive aroma that is spicy and herbal, often described as earthy.
ANAEROBIC FERMENTATION
This method uses anaerobic fermentation, followed by processing using an existing method. It is currently a global trend in the specialty coffee market.
Flavor: Characterized by intense fruitiness, winey fermentation notes, and complex flavors.
We have explained the main processes quite simply above, but you can see how the same green beans can taste very different depending on the process.
2: TERROIR
About terroir
Terroir refers to the growing environment and regional characteristics shaped by various factors in a production area, such as climate, soil composition, water quality, and altitude. Terroir is one of the important factors that determines the flavor of coffee.
Even the same variety can taste different depending on the country, region, or even a small plot of land.
Coffee from regions with a strong sense of terroir tends to receive higher ratings and is often traded at relatively higher prices.
3: ROAST
Flavor differences based on roast level
The taste of coffee changes significantly depending on the roast, even with the same beans.
A light roast brings out the acidity and fruitiness of the coffee cherry. A dark roast reduces the acidity and increases bitterness.
Everyone has their own preferences and tastes. If you like the natural fruity flavors, acidity, and light taste of coffee, try a light to medium roast first. If you prefer bitterness and the rich body that comes with it, try a medium-dark to dark roast.
There are many other important factors besides these three (such as variety), but we will omit them this time because there is so much information. (We have also only briefly summarized these three main factors, so please feel free to research them yourself if you are interested.)
At specialty coffee shops, you should always be able to obtain information about the coffee’s journey from production to the store for traceability purposes.
Process, terroir, and roast. Start by exploring these three fundamental factors to find a coffee that suits your taste. The wonderful world of specialty coffee is sure to expand even further for you.