Coffee College

Jones Coffee College is designed to educate and empower the beginning coffee drinker to the connoisseur and refresh the professionals in our industry. Here you will find information on Tasting, Roasting, Blends, Origins, Guided tours to Guatemala, and much more! We hope you enjoy the information and please send us a message if you have any questions.

TASTING
A wide variety of terms are used to describe coffee, but the most important are flavor, acidity and body.

FLAVOR
refers to the overall experience of drinking a particular coffee that includes both taste and aroma. Specific flavor attributes can be found in certain coffees, such as a chocolate-like taste or a nut-like aroma.

ACIDITY
is often misunderstood. In coffee, acidity is a very desirable, refreshing, mouth-cleansing quality. A sparkling, lively taste makes acidic coffee the ideal morning wake-up. This “taste” of acidity doesn’t mean coffee is highly acidic. In fact, coffee is one of the least acidic beverages found in the typical kitchen.

BODY
refers to the perceived oiliness and thickness of the brewed coffee on the tongue. Body can range from light to very heavy depending on the coffee’s origin and brewing method.

GENERAL WORLD PROFILES
Central & South American coffees are generally mild in flavor, with light- to medium-body and considerable acidity.

East Africa & Yemen beans are typically intense in flavor; with unique wine-like or fruity flavor notes and bright acidity.

Beans from the Pacific are known for their full-bodied smoothness, rich, earthy flavors and low acidity.