Taste of coffee begins in cultivation and roasting

The darker the roast of coffee beans, the bitter tasting will the beverage be.

The darker the roast of coffee beans, the bitter drink is produced. The intensity of roasting is one of the main responsibilities of the sensory characteristics of our traditional coffee. The regions where the beans are grown and how companies mix these grains are two other points that help define the flavor.

Eliana Relvas (Pão de Açúcar cafes consultant) says that before you understand what influences the flavor, consumers need to know what type of drink pleases them most. She explains that the product is divided into three quality categories: traditional, superior and gourmet. 


Traditional coffee is strong and bitter, besides it has affordable cost, while the higher category have more intense aroma and strong flavor, but delicate. The gourmet drinks have soft and delicate flavor and taste, they are also those with higher added value in the market.

The types of coffee quality have been launched in 2004 by ABIC, Brazilian Coffee Industry Association, and it can be identified by a seal on the products packaging from manufacturers participating in the program.

Although the region where the coffee beans have grown influence on the beverage flavor, Eliana Relvas emphasizes that the roasted beans that the consumer purchases is formed by a composition of grains from  different regions, called blend . The aim of producing companies is to make sure that the blend has always the same flavor.

Source: ABIC