レーダーチャートを追加しました(その1:風味編)

Added radar chart (Part 1: Flavor)

The details of each bean are
I've added a radar chart showing the flavor and taste characteristics.

(Actually, I think it would be more interesting if I could tweak the system and make comparisons, but I think I'll be able to address that issue once I've grown a little more in scale and made a profit, and can outsource and build a team. Or if anyone has specialized knowledge, please help me. Haha)

I've said things like "berry-like" or "lemon-like" in the comments section, but when I tasted it, the flavor was more complex, there was blueberry, but also black tea, and a slight fermented wine-like taste, and even a honey taste and a subtle hint of wheat, and so on.
I thought that if I were to write all of that down, the explanation would become complicated and confusing, and it would become difficult to understand each character's individuality, so I decided to express the parts that cannot be explained in words in numbers.

Radar is made in two types, one for flavor and one for taste.
I've made it so that it's easy to understand at a glance, but for those of you who want to know more in detail, I'm going to explain the flavor and taste in two posts on the blog!

First, let's look at the flavor.

Citrus:

Refreshing sour fruits such as lemons, oranges, and grapefruits.

It is often associated with the impression of sourness, and sour coffee has a pronounced lemon or grapefruit aroma.
In Africa, such as Kenya and Ethiopia, there are a lot of sour citrus fruits, such as lemon, grapefruit, and yuzu.
On the other hand, citrus fruits from Central and South America often give the impression of sweet and gentle citrus fruits, such as mandarins and orange peel.

Berries:

Strawberries, blueberries, raspberries, cranberries, black currants, pomegranates, etc.

This type of coffee is often described as having a bright, sweet, sour taste. It is most prominent in beans from Kenya and Ethiopia, but can also be found in some coffees from Guatemala, Costa Rica, and Colombia.
There is a slight difference between the sour berries (black currants and cranberries) that you find in Kenya and the sweeter berries (strawberries and blueberries) that you often find in Ethiopia or natural beans, so it might be interesting to try them out.

Dried fruit:

Raisins, prunes, dates, etc.

It gives the impression of being connected to a concentrated sweetness. It is not sweet like caramel or honey, but has a refreshing, fruity, yet rich sweetness.
When it comes to beans, I have the impression that they are more common in Central and South America, but I also noticed it in Burundi, so it's hard to generalize.

Tropical fruits:

Pineapple, mango, passion fruit, banana, lychee, etc.

The image is of a fermented fruity taste. It spreads softly in the mouth, but it's not very refreshing, and has a rich, sweet taste that clings to the tongue. It's not so much noticeable in washed coffees, but it's more common in natural or honey-processed coffees that have a certain amount of acidity (such as natural coffees from Ethiopia, Colombia, and Panama).

Apples, grapes, peaches, etc.:

Apples, grapes, peaches, cherries, pears, plums, apricots, etc.
I couldn't write about all the other fruits so I've listed them here.

The light fruit flavors of apples and pears are often found in relatively clean and well-balanced washed beans from Guatemala and Honduras. As for sweet and rich fruits such as peaches, grapes, and plums, I think they are more often found in African beans from Ethiopia, Rwanda, Kenya, and other countries with a pronounced acidity. Grapes are also connected to the flavor of wine, so they are often found in naturally brewed beans with a fermented flavor.

Floral:

Jasmine, lavender, rose, black tea, etc.

Floral is a category that is quite difficult for me to perceive, as I am not used to the scent of individual flowers.
It's sweet like honey, but has a refreshing scent that fades away from your nose. It is classified as including the aroma of black tea, but I think the feeling of tea that you get from the strength of the aroma and mouthfeel is quite different from the general floral scent that fades away.
Floral aromas can be found in many different beans, but in coffees from places like Guatemala or El Salvador, you often get a sweet, floral aroma, while Ethiopian washed coffees often have a mixed aroma of black tea and sweet flowers.

Nuts, chocolate:

Chocolate, almonds, peanuts, walnuts, etc.

It has a sweet and fragrant aroma. In tasting, it falls into the "nutty" category.
The darker the roast, the more noticeable this type of aroma is, but there are many beans that can be detected even with a light roast. This is typical of beans from Central and South America, such as Guatemala, Brazil, and El Salvador. I also have the impression that beans with a strong, sweet, nutty aroma tend to have a mild acidity (regardless of the degree of roast).

Honey, brown sugar, etc.:

Honey, brown sugar, caramel, maple syrup, etc.

This is a category that has a clear, heavy sweetness. It often appears in the aftertaste, and the sweet aftertaste immediately improves the impression of the coffee. Since it has a slight roasted flavor, it correlates well with nutty aromas, and many coffees have both nutty and honey flavors.

Brazil and El Salvador are coffees that have both typical nutty and honey flavors, while Ethiopian Natural has a honey-like sweetness on top. But this is also connected to tropical fruits... Ah, it's complicated.

others:



There are also other aromas such as vegetable aromas like tomato or cucumber, woody aromas like cedar or soil, aromas called earthy, grain aromas like straw or wheat, and spicy aromas like cloves and cinnamon. For example, Indonesian beans are characterized by an earthy aroma called earthy, and I have also felt a fragrant spiciness with beans from Thailand and India. However, there aren't many beans of this type in the ones I currently handle, and adding too many things makes it too cluttered, so I have left them out for now.

It is quite difficult to capture each scent individually,
I think if you drink it while being conscious of the connection with the taste and the connections between the different types of aroma, you 'll be able to understand it more easily.

Coffee that tastes sour will likely have a strong citrus or berry aroma, while coffee that tastes sweet will likely have chocolate or honey aromas, and coffee with a strong mouthfeel will likely have heavy tropical fruit or honey aromas, and if you taste berries, then maybe there's citrus in the sourness? Or maybe the sweetness of tropical fruits and honey is similar, so it could be both.

So, try different types of coffee and find the one you like!

If you have a chance to come to Taiwan, let's do some cupping (tasting) together!
You might discover a new scent.

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