Why do two Arabica coffees taste so different?
Two coffees can belong to the same species and still offer very different experiences. The final flavour is the result of many linked variables.
Variety and origin
The genetics of the plant and the conditions of the area influence how the fruit develops. It is the starting point, and differences already appear there.
Process
A coffee processed as honey can show different characteristics from a natural or a washed one. The same bean, treated three ways, gives three cups.
Roast
The level and shape of the roast change aroma, body, sweetness, acidity and intensity. It is the variable that shifts perception fastest.
Brewing
Grind, dose, water, temperature and method finish defining what we taste. This is where whoever brews has the control.
That is why it is worth fixing the recipe before judging a coffee. If brewing changes every time, the comparison says nothing.
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Growing, roasting and brewing, written by the people who do it on the farm. No offers, no noise.
