Contributing Factors to Flavor in Coffee: Floral

Terroir/Origin: Ethiopia, African coffees in general – Kenyan, Panama

In high quality Ethiopian coffees you can often find notes of Bergamot, Roses and/or Jasmine can often be found amongst a variety of berries and black tea/honey in coffees from Ethiopia. Some other African coffees such as Kenyans and Rwandans can have floral and black tea elements that wander more into the orange blossom and bee balm,

Available Nutrition: (some note about the thing that is needed to create lipids and other aromatic compoundds

Weather/Elevation: High elevation – you rarley will find a floral coffee grown at lower altitudes… These coffees need slow maturation to develop all of the key building blocks to develop these aromatics when roasting

Variety: Heirloom, typica, geisha

Processing Method: washed, potentially lighter honeys

Drying/Milling: 

Roasting:  Lighter Roast, but not shorter in time​ Higher Rate of Rise​ Less yellowing time/more development time​ floral notes are a tenacious group-  even in darker roasts you can often find a slight floral character if a coffee has it to offer. However, the flavor and level of sweetness of the floral note will shift depending on how light or dark the roast is, with light roasts yielding a very sweet floral aroma and flavor, while darker roasts present floral notes as evanescent.

Bean Age – Green & Roasted: Florals are part of the delicate enzymatic aromatics that are quick to disappear in a coffee…

Brewing: 2 day to 5 days off roast​ Coarser grind setting Higher Coffee to Water Ratio – delicate and elusive, often overshadowed by acidity, or other