I roasted and drank a lot of coffee before starting Bookish Coffee. I had my favorite regions, roast profiles, and preparation methods. In short, I had opinions about coffee. What I didn’t have, however, was any need to communicate these opinions to other people, or at least not to more than one person at a time. All I needed to do was brew a cup.

By starting Bookish Coffee I left this simplicity behind and waded into the murky waters of describing the taste of coffee. I’m on the record describing, for instance, the new Bolivian coffee as having the aroma of blackberries. Now it’s true that – both in the roaster and the cup – I get the aroma of blackberries. Yet I am laden with concerns: What if someone doesn’t like blackberries, perhaps because of the seeds? What if someone expects this to taste like a cup of blackberry syrup? 

Of course, as a matter of definition, all the coffee tastes primarily like coffee. Hopefully the descriptions can give you some sense of the differences before you’ve tried them all. And if you really want to know what these different coffees taste like, all you need to do is brew a cup.

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