Brewed coffee is a complex drink. As the hot water circulates around the ground coffee it pulls out hundreds of aromatic compounds which together combine to create a particular flavour profile. And as we all know, these can vary hugely from cup to cup, ranging from delicate and floral, to intense and chocolatey, to pungent and fruity.
There are several factors which determine how brewed coffee will taste, including the roles played by farmer, roaster and barista. But before all that there is the plant itself. Humans mainly drink two species of coffee - the more flavorsome Arabica (which we use exclusively at Carrow) and Robusta, with each of these species containing several 'varietals' . These varietals can contain enough genetic variation from each other to result in different root or leaf structures, different fruit colours, and yes, you guessed it, seeds that taste differently when roasted.
To give a wine analogy, Cabernet Sauvignon grapes have thick skins that result in bold, mouth-drying wines because of the high tannin levels. Pinot Noir grapes have much thinner skins than result in lighter wines with lower tannin levels. Bordeaux versus Burgundy.
Back in the world of coffee, Arabica varietals like Gesha are famed for producing beautifully floral coffee (and weak root systems), while Typica produces a more classic profile of chocolate and nuts with lower acidity. Bourbon varietals can have delicious notes of stone fruit, while SL28 produces bright (acidic) coffees that are frequently full of berry flavour notes.
Although varietals are not a hard-and-fast way to know in advance what a coffee's flavour profile will be, they are one factor worth taking into consideration. Enjoy brewing!
