06/01/2022
A note about flavour notes.
If you look on my website at the description of the coffee I roast, you won't see 'tangerine', 'caramel', 'chocolate', 'orange blossom', 'jasmine', 'strawberry' or any other such highly specific flavour/aroma notes.
My goal with Hive Coffee is to offer excellent tasting coffee to those who enjoy their caffeine fix but aren't sure where to start their journey into specialty coffee. I am of the opinion that these adjectives are barrier more than anything else.
They have a place in cupping - when you are tasting a new lot of beans - or when you know what you like and are picking out specific differences between multiple coffees.
But in general, that coffee you buy that tastes of 'honeycomb, caramel, with a hint of rosemary' is mostly going to taste of coffee, and that's what it should taste like.
What should you focus on with taste and aroma. Is it bitter? Is it acidic? Does it have a fermented taste? How does the taste change when it's hot compared to cold? Does it make your mouth water after drinking, like a citrus fruit? Or does it make your mouth feel dry after drinking, like cranberries?
The point is, these more general flavour and aroma notes are what are going to open up your access to speciality coffee. Some people hate fermented, acidic coffees - and for you, stay away from natural/dry processed coffees that are roasted lightly. Some people hate bitter, 'strong' coffees - and for you, avoid dark roasts.
There is no right or wrong flavour to coffee. But once you know what you like, you know what you should try next - which country of origin, which process, the roast level.
If you aren't sure what you like, send a message and tell me about what coffees you have tried and enjoyed. Or order 30g of a few coffees as a taster sample pack.
Whether you enjoy a light, dry processed Ethiopian coffee, or a dark robusta, enjoy it your way.
