Kenya & Mexico
Extraordinary flavor profiles: two worlds, both extremely enjoyable.
Today, I’m visiting one of my favorite coffee bars in Cuernavaca. We’ve spent all morning talking about extractions and flavor profiles, and the time came to discuss these two coffees. These are their main tasting notes:
Kenya: black tea, plum, green apple, vanilla.
Mexico: black pepper, bay leaves, pineapple, raisings, chocolate.
In my opinion, the rising popularity and vast learning on the harvest and post harvest processes of coffee beans have diversified the flavor profiles of different coffees throughout the world. Additionally, technological advancements and roasting methodologies have increased this plethora of possibilities.
Thus, paradoxically, the “conventional” flavor profiles which served as a way to identify and define coffees according to their origin are, at the same time, blurring and strengthening.
Of course, there will always be the tendency (or habit) to label flavors; however, according to my experience and passion for coffee, it is always better to put labels aside and let the cup speak for itself.