What’s Really Inside Those Tasting Notes?

(Here's what it's not: flavored coffee)

If we had a nickel for every time someone picked up a bag of coffee and said "Pecan? Nutty? Oh, I wish I could have this one but I'm allergic to nuts!"

Wait! No! Come back! There are no nuts or nut byproducts in that coffee! That coffee has never so much as sniffed a nut!

It might be confusing, but these are just Tasting Notes, not flavors we add to the coffee. Any of those notes on our bags are just indicators of what is inherent in the bean because of how and where it was grown, how it was processed and the roast profile. Let's walk through it together. 

1. What are tasting notes, anyway?

Tasting notes are like a guide leading you on your way to your favorite cup. When we say “dark chocolate” or “citrus,” we're describing the natural flavor vibes you might notice—nothing’s been added or spiked. It's shorthand for what to expect, so if you're into chocolatey richness, you know what direction to go.

We say vibes because there is some subjectivity to taste based on your own experiences and flavor memories. It's not a rigid experience; tasting coffee is best when approached with curiosity.

2. Why terroir matters

Just like wine, coffee's flavor depends on where it's grown:

• Altitude, soil, rainfall, varietal, and what's happened after harvest shape its personality.

• African beans (like Ethiopia or Kenya) often deliver bright, fruity, floral notes (berries, citrus, jasmine), especially when roasted lighter. 

• South American beans (think Brazil, Colombia) can tend toward nutty, chocolatey, caramel tones—smooth, comforting, balanced.

So when we say "nutty cocoa" on our Motmot or "stone fruit" on Pocketful of Sunshine, that’s terroir meets roast—and no syrup involved!

3. Roast vs. note: what’s doing the talking?

• Light roast cups keep acidity and origin character front and center—expect fruity, floral, crisp notes 

• Medium roast brings a little balance—nutty, chocolate, caramel notes join the party.

• Dark roast leans into roast-driven flavors—smoky, bold, roasty, dark chocolate. 

So “nutty” isn’t about adding peanut syrup—it’s often medium-roasted South American beans from a lower altitude doing their natural thing.

4. Beginners, here's how to taste like a pro

Want to connect those bag notes to your cup? Here’s a fun, down‑to‑earth loop:

1. Smell the beans: do they remind you of nuts, orange peel, or berries? When we host tastings we get all kinds of cool answers based on individual experiences! 

2. Brew and sip: take a small sip, slurp it in (actually slurp - aerating helps you taste!), and let it hit your tongue.

3. Think texture: is it light like tea, medium like milk, or heavy like whole milk?

4. Notice aftertaste: does that fruity sweetness linger? Or fade fast? Are you left with roasty cocoa notes?

5. Why some people roll their eyes at tasting notes

We can admit it: sometimes notes are over‑the‑top or marketing fluff. Still, when tasting notes are accurate and not exaggerated, they give you a helpful map for what to expect—especially if you’re new to buying specialty coffee.

6. Pro tips: how to use tasting notes

• If you like fruity/light, go for light-roast single origins—your bag might say “citrus” or “berry.”

• If you’re into rich and smooth, try medium roasts or blends—look for “chocolate,” “nutty,” or “caramel.”

• Curious beginner? Try a few! Make notes about the coffees you enjoy! 

What are your favorite tasting notes? Or - what's the weirdest thing you've ever smelled in coffee? Mine has got to be SpaghettiOs.