Yesterday morning found HOFWs down the street for a training seminar on all things coffee! Whilst exhibiting at the Island East Market, we came across Reeves, a coffee specialist for CENG. After some chatting we were signed up for a crash course on all things surrounding the bean.
Throughout the entire morning we were all wowed by who similar wine and coffee are. The whole experience of enjoying a cup of coffee is totally on par with the whole experience that surrounds a glass of wine.
First we learned about differences in regions and the flavor profiles and textures they produce:
Ethiopian---> full of fruit, high acid, thin body
Colombian---> full body, nutty, caramel
Brazil-ian---> balanced flavor, full body, high acidity, some sweetness in the best
Indian---> spicy, medium body, some saltiness in high quality
Producing coffee is also similar to producing wines. You have to make decisions about style, body, textures, flavors, etc,. albeit it's probably a lot less regulated than wine! Darker roast doesn't necessarily mean better coffee (as I thought!), just as a fuller bodied wine doesn't necessarily make it great (hello Yellow Tail).