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Coffee blending is the art and science of blending multiple varieties of coffees together to create a balanced, well rounded flavor and aroma. With over 100 different varieties, each having different characteristics, proper blending is essential in creating a pleasurable experience.  

It is debated on whether it’s better to blend the coffee before or after the roasting. Many believe that since different varieties need to be roasted at different temperatures to achieve the best result, the blending should occur after the roasting.

Since there are a multitude of multi-origin blends on the market, there is no way to discuss the characteristics. By learning about the single-origins, you can get an idea of the different types of coffees and their flavors. Not all coffees from these regions have these characteristics but here are some general traits:

Brazil Low acidic, light bodied brew, pleasant aroma and a mild with a smooth flavor.

Costa Rica –
Excellent acidity creates a bright taste with a hint of smoke flavor.

Guatemala – Medium bodied with a lively acidity, very aromatic with spice and chocolate overtones.

Colombia – Smooth, well balanced acidity with a sweet flavor.

Konan– Kona coffee is grown in the Hawaiian islands and benefits from its rich volcanic soil. It is typically mild and sweet with a hint of spice.

Sumatra – Very full bodied with a slight exotic earthy taste. Slightly sweet with floral nuances.

New Guinea – Very well balanced with complex aromas. Moderate acidity and full body.

Sulawesi – Unique nutty and woody aromas add to this full bodied, complex flavored coffee.

Ethiopia – Medium bodied with a tangy and pungent liveliness and a pronounced floral aroma.

Kenya – Kenya coffee is considered by many to be the finest coffee in the world. They are wonderfully aromatic with overtones of fruit and berries.

PROCESSING ROASTING BLENDING GRINDING
BREWING ESPRESSO CAFFEINE DECAF
 
 

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