The Art and Science of Coffee Tasting: A Journey Through Flavour Profiles

When you taste a cup of coffee, you’re experiencing the culmination of a journey that began in distant coffee farms across the globe. Much like fine wine, the flavour of coffee is deeply influenced by its terroir—the unique combination of geography, climate, and soil that shapes every bean’s character.

At Pumphreys Coffee, we believe that understanding terroir is key to appreciating the rich diversity of coffee flavours. By taking our cupping courses you can better understand the journey your coffee has taken and why it tastes the way it does.

What is Terroir?

Terroir is a French term that translates to “land,” but in the context of coffee, it refers to the environmental factors that affect the beans during their growth. Altitude, soil composition, temperature, rainfall, and even the surrounding flora all contribute to the unique characteristics of coffee from different regions. For instance, beans grown at high altitudes tend to develop more complex and vibrant flavours due to slower maturation, while those from lower altitudes might have a more robust and earthy profile.

How Terroir Shapes Flavour

Take our Ethiopian Yirgacheffe. This coffee is famous for its bright, floral notes and a distinct hint of blueberry. These flavours aren’t added during roasting—they’re a direct result of the beans’ terroir. Grown at high elevations in the Yirgacheffe region, where the soil is rich in minerals and the climate is cool and misty, the beans develop a vibrant acidity and fruity complexity that are hallmarks of Ethiopian coffee.

Contrast this with a cup of Sumatra Mandheling, known for its deep, earthy tones and full body. The beans from Sumatra are grown in lower-altitude, volcanic soils that are rich and loamy. The humid, tropical climate and traditional wet-hulling processing method contribute to the coffee’s syrupy texture and unique flavours of tobacco and spices. It's worth mentioning that humidity also plays a vital role in shaping the flavour of coffee. In regions with high humidity, such as Indonesia or Sumatra, the moist air impacts both the growth of the coffee plant and the post-harvest processing methods. Read ‘What is the best Indonesian region for coffee?’ for more insights.

Sumatran coffees, for instance, are often processed using a unique wet-hulling method, partially due to the region's high humidity levels. This method, combined with the humid, tropical climate, gives Sumatran beans their characteristic earthy, spicy flavours with a rich, syrupy body. The humidity not only influences the beans maturation on the plant but also during drying, where the beans retain more moisture, resulting in deeper, more intense flavours.

Generally, coffees from drier regions, such as certain parts of East Africa or Central America, often undergo sun-drying, which can enhance the beans’ acidity and highlight bright, fruity flavours. The lower humidity helps to preserve the delicate floral and citrus notes that are prized in these coffees. 

The Tasting Experience

When you participate in a coffee tasting—or “cupping,” as it’s known in the industry—you’re invited to explore these terroir-driven differences with all your senses. Start by inhaling the aroma of the freshly ground beans. Is it floral, fruity, or maybe nutty? Next, take a sip and let the coffee roll over your palate. Pay attention to the initial flavours, the middle notes, and the finish.

Each phase offers insights into the coffee’s origin and the environment in which it was grown. For example, the bright acidity you taste in a Kenyan AA coffee is often attributed to the region’s high altitude and volcanic soil, which encourage the development of complex fruity flavours like blackcurrant and grapefruit. In contrast, the smooth, chocolatey finish of a Brazilian Santos coffee reflects the lower-altitude, sun-drenched conditions that allow the beans to develop a more mellow, balanced flavour.

Exploring Coffee Terroir at Pumphreys

At Pumphreys Coffee, we’re committed to bringing you the best of the world’s coffee terroirs. Each bean we source is a product of its unique environment, and we take great care to preserve these distinct characteristics through careful roasting and brewing.

Understanding the impact of terroir allows you to connect more deeply with the coffee in your cup. It’s not just about enjoying a drink—it’s about savouring the story of the land, climate, and care that went into producing each bean. At Pumphreys Coffee, we’re here to help you discover and celebrate the world’s most remarkable coffee flavours, one cup at a time.

To learn more about how geography influences the flavour undertones in coffee, book a Cupping Experience in our Blaydon Roastery and take a tour with the help of our experienced staff.