Coffee 101

When we talk to customers about coffee, we use three major characteristics:

Body: This refers to the viscosity, or thickness/heaviness, of the coffee. Think about a glass of water versus a glass of cream; the cream is thick and coats your mouth while the water just dissipates. Coffee can be full-bodied (like the cream), light-bodied (like the water) or somewhere in-between (medium-bodied).

Acidity: All coffees have a level of acidity, it's not a bad thing! Acidity refers to the 'bite' that the drinker feels in the back of the tongue. Acidic coffees are described as "crisp" or "sharp" while low acidity coffees are describes as "round" or "smooth".

Flavor: We do not add flavors to our coffees (vanilla, hazelnut, etc) but all coffees have inherent tastes. A coffee's true flavor is influenced by the region, the soil, the plants grown nearby, and the processing method. Our coffees have flavors ranging from nutty to earthy and from slightly citrus to having a wine-like sweetness.