That was a great report; and maybe even enjoyable enough to do again (hint, hint).

The woody/black tea tastes could be a slightly misroasted variant of Brazil "rootyness," since the predominant brown sugar hint at this year's Brazils (did you get dried fruits like raisins?). Winter roasting, in cooler plants, can create inconsistent roasts since you need to either go slower at the same burner levels, or go hotter to keep the roast times the same. On a sensitive bean, it can be trouble either way. Also, this flavor could work well in the background when the coffee is fresh, and get too prominent when other flavors fade.

Fantastic analysis.
Thanks!

I agree with Jim that you could be seeing the results of some roast defect - but I don't think that's the primary issue here. Given the chocolates and caramels you're tasting as well as what sound like well developed sugars, I think roast defects are likely not catastrophic if they are present.

I have to say that, to me, what you're describing (Woody, Alkaloid, Cellulose, Flat, Tannic) sounds an awful lot like post-crop, dried out coffee.

another_jim wrote:That was a great report; and maybe even enjoyable enough to do again (hint, hint).

Thanks, I keep meaning to go to the free (!) cuppings at Octane on Saturdays. You know I'm a lazy college kid when my only excuse is "11am seems so early."

another_jim wrote:did you get dried fruits like raisins?

Maybe. I don't really like raisins, so that didn't come to mind at the time. But it was a softly sweet fruit sensation. I said citrus (orange) but not in the tart/tangy sense.

malachi wrote:Fantastic analysis.
Thanks!

You're welcome. Glad you liked it.


I'll let you two duke it out over the exact cause of my descriptions, for you are reaching into a realm far above my expertise.

There is no disagreement here. Just different interpretations. For us to disagree I think we'd actually both have to be cupping the same coffee at the same time in the same place.

FWIW - would love to see what your results were from cupping that same coffee from a different batch.

No matter what you are tasting, coffee, food or anything; it's usually possible to get a consensus of what it tastes like. But getting a consensus on how to improve it or fix it is always unlikely. "Too many cooks, etc."

But I find the disagreements more fun, since people often come up with ideas I never suspected, and can subsequently steal. Yep, the next woody coffee I diagnose will definitely be past crop