Ultimate Guide to Buying Coffee: Origins + Tastes

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Күн бұрын

Coffee Flavor & Tastes by Origin. We share general rules of thumb for the flavor profile of coffees from all the major coffee producing regions of the world. A coffee's origin plays a large part in its taste profile. How does coffee taste from a certain region? If you're not sure what a particular specialty coffee might taste like, this a great place to start. This will help you make coffee choices in a specialty coffeeshop.
About: CoffeeShop Vibes is a bi-weekly show dedicated to helping enhance your specialty coffeeshop experience. Share our passion for the vibes and nuances of great coffeeshops and coffees. Filmed at one of America's Coolest Coffeeshops, Ispirare Coffeehouse in heart of historic Kittanning PA.
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Пікірлер: 14

@stayawakenhealthy2539 17 күн бұрын

PNG grows amazing "organic" coffee and tastes beautiful and GR8 start the day!!

@Beardinc 4 ай бұрын

Excellent simplicity. Now i understand why ive always been preferential towards african coffee!

@leebale9737 6 ай бұрын

Thanks for highlighting the wonderful potential of Indonesian coffees. I have lived here for six years and the array of local coffees on offer has absolutely blown my mind. I'll list some of my favorites below and if you can find them over there, I couldn't recommend them more: Sumatra Gayo: Avatara Farm or good quality abysinnias from this region; Sumatra Toba: Lisa and Leo's Farm (Simalungan) and Simalem Farm; West Java: Frinsa Estate (Sigararutang); Sunda Aromanis or typica from Paseh Loa area (Other buzzwords named after local mountains: Malabar, Puntang and Halu ; Flores: Kartika or Yellow Caturra from Gulang, Uwu, MBohang or Colol; Sulawesi (Toraja): Lini S795 coffees grown above 1600m (some as high as 2200); Papua: Typicas or Typica blends. Sabin, Maksum etc. are quite good (The PNG Arufa is also one to look out for). :D

@ispirarecoffee 6 ай бұрын

thanks lee!

@wenderis 3 ай бұрын

Wow... Lets go make a comprehensive guide of buying Indonesian coffees... haha I agree 100% with all of the names you listed. Slight confusion tho, why the sigararutang next to Frinsa? They also plant other varieties.

@duniagowes Ай бұрын

Hi, couldn't be more agree with your wrap up about Indonesian coffees which are immense in variety. You even able to spot the Abyssinia ; a very unique combination between Ethiopia & Gayo. In fact, we carry the Gayo Abyssinia single varietal in our store. Anyone who is interested can contact me. It's delicious as espresso based, when using mokapot, filter coffee, etc. 🤗

@keithstehling3586 7 ай бұрын

Nice video... Do you have any opinions on arabica coffee from Uganda? Thanks

@ispirarecoffee 7 ай бұрын

yes it's tough to find, but we're offering one now - ispirarecoffee.square.site/product/Uganda-Coffee-Organic/110?cs=true&cst=custom

@scottscottsdale7868 Ай бұрын

Hey. I love this video. Have you tried arnica from Madagascar. Natural or Honey Bourbon Pointu. I am here and the coffee is fantastic. Create an espresso roast with Malagasy Arabica and robusta

@ispirarecoffee Ай бұрын

No we have never tried it.

@victorchong1557 2 ай бұрын

you missed Vietnam

@jakobw135 4 ай бұрын

Is there a coffee that starts off using the NATURAL (DRY) PROCESS, and finishes with the HONEY PROCESS?

@ispirarecoffee 4 ай бұрын

Not 100% I understand you can't go back and put the pulp on the coffee cherry.

@jakobw135 4 ай бұрын

@@ispirarecoffee I think you misunderstand. I'm talking about the actions of PROCESSING the coffee Bean from start to finish.IOW, using the NATURAL PROCESS at the beginning, and then ending with the HONEY PROCESS. After the pulp is removed from the Cherry because of the natural or dry process, you are then left with a sticky mucilage on the beian, which is then fermented using the honey process.