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contents
005
C o f f e e I n f o r m at i o n
Coffee Industry
Coffee Buying
Growing
Processing
Roasting
Brewing
Tasting
Our Coffee Lineup
Starbucks VIA Ready Brew
020
t a s t i n g : s t a r b u c k s
bl o n d e r o a s t
030
ta s t i n g : m e d i u m r o a s t
046
ta s t i n g : d a r k r o a s t
062
ta s t i n g : S
easonal
Fav o r i t e s
078
t a s t i n g : s t a r b u c k s
reserve
096
ta s t i n g : O t h e r
1 0 8 gl o ss a r y
Welcome
Welcome to the Coffee Tasting Guide, a place to learn
about the ways we buy, roast, brew and taste the coffees
in our lineupand a place to record your own thoughts
as you experience each coffee. Welcome to a new way of
organizing our coffees by roast: Starbucks Blonde, Medium
and Dark; this makes it easier for our customers to identify
the taste they prefer. And welcome to the continuation of
our relentless pursuit of leadership in coffee.
01
coffee industry
h i g h e l e vat i o n
9001,800 meters
c o f f e e ta s t i n g g u i d e
02
coffee bu ying
E th i c a l
Sourcing
En v i r o n m e n ta l
S te wa r d s h i p
S t e wa r d s h i p
and Community
In v o lv e m e n t
Our Ethical Sourcing commitment to offering the highestquality, ethically purchased and responsibly produced
coffee, tea, cocoa and manufactured goods helps to
create a better future for farmers and suppliers.
good to know
c o f f e e ta s t i n g g u i d e
03
growing
02 04 05 07 09
01
03 06
01. Mexico
02. Guatemala
03. El Salvador
04. Honduras
08
10
05. Nicaragua
06. Costa Rica
07. Panama
08. Peru
11
09. Colombia
10. Puerto Rico
11. Brazil
a s i a / pa c i f i c
12 15 17
19
21
20
22
13
14
16
18
12. Rwanda
13. Burundi
14. Zambia
15. Uganda
16. Tanzania
17. Kenya
18. Ethiopia
24 25
23
19. Thailand
20. Sumatra
21. China
22. Indonesia
23. Java
27
26
24. Sulawesi
25. Philippines
26. East Timor
27. Papua
New Guinea
c o f f e e ta s t i n g g u i d e
04
processing
light, clean
and tangy
s emi- Wash ed
P rocessing
lower acidity,
light-bodied and
smooth
natural
P rocessing
wild, unpredictable
and berry
10
Coffee pulp is removed using small handpulping machines, and then the coffee
is washed and laid out to dry in the sun.
After partial drying, parchment is removed
and the coffee is laid out again for final
drying, followed by sorting and grading.
05
roasting
good to know
c o f f e e ta s t i n g g u i d e
11
06
brewing
fundamentals of
brewing great coffee
p roportio n
G rind
Water
Coffee is 98percent water, so fresh, goodtasting water is essential. If your local tap
water tastes good, its likely to make a
good cup of coffee. Otherwise use filtered
or bottled water.
F reshness
espress o
12
drip
press
how to brew in a
coffee press
(By far our preferred brewing method.)
[01.]
[02.]
[03.]
[04.]
To brew great
coffee, follow the
four fundamentals:
Proportion, Grind,
Water and Freshness.
c o f f e e ta s t i n g g u i d e
13
07
tasting
A cidit y
B ody
F lavor
14
[02.] S lurp
[03.] Locate
c o f f e e ta s t i n g g u i d e
15
08
Ou r C offee Li neup
Seasonal Fav o r i t e s
16
starb u c k s r e s e r v e
coffee packaging
c o f f e e ta s t i n g g u i d e
17
09
18
how to make
starbucks via
hot
iced
[01.]
[01.]
or
16 fl oz
cold water
[02.]
[02.]
8 fl oz.
[03.]
[03.]
[04.]
add milk
to taste
c o f f e e ta s t i n g g u i d e
19
CORE
S TA R B U C K S R E S E R V E
OTHER
BLONDE
WILLOW BLEND
and
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
citrus
22
bo dy
ROAST
high / fu ll
BLONDE
VERANDA BLEND
growing region
tasting notes
lo w / light
high / fu ll
acidity
Latin America
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
Starbucks via
complementary
flavors
c o f f e e ta s t i n g g u i d e
23
BLONDE
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
24
ROAST
high / fu ll
BLONDE
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
25
BLONDE
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
26
ROAST
high / fu ll
BLONDE
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
27
BLONDE
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
28
ROAST
high / fu ll
BLONDE
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
29
CORE
S TA R B U C K S R E S E R V E
OTHER
MEDIUM
House BLEND
Lively & Balanced
growing region
tasting notes
low / light
acidity
Latin America
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
nuts, apples,
blueberries
32
bo dy
ROAST
high / fu ll
MEDIUM
Breakfast BLEND
Crisp & Tangy
growing region
tasting notes
lo w / light
high / fu ll
acidity
Latin America
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
Starbucks via
complementary
flavors
nuts, apples,
blueberries, lemon
c o f f e e ta s t i n g g u i d e
33
MEDIUM
Guatemala
antigua
Cocoa & Soft Spice
growing region
tasting notes
low / light
acidity
Latin America
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
cocoa, apples,
caramel, nuts
34
bo dy
ROAST
high / fu ll
MEDIUM
and
growing region
tasting notes
lo w / light
high / fu ll
acidity
Latin America
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
chocolate,
cinnamon, nuts
c o f f e e ta s t i n g g u i d e
35
MEDIUM
ORGANIC
YUKON BLEND
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
cinnamon, raisins,
oatmeal, chocolate
36
bo dy
ROAST
high / fu ll
MEDIUM
KENYa
growing region
tasting notes
lo w / light
high / fu ll
acidity
Africa
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
grapefruit, berries,
currants, raisins,
oranges
c o f f e e ta s t i n g g u i d e
37
MEDIUM
growing region
tasting notes
low / light
acidity
Multi-region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
nuts, lemons,
oranges
38
bo dy
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
39
MEDIUM
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
40
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
41
MEDIUM
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
42
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
43
MEDIUM
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
44
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
45
CORE
S TA R B U C K S R E S E R V E
OTHER
dark
Gold Coast
Blend
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
maple, chocolate,
caramel, cheesecake
48
bo dy
ROAST
high / fu ll
dark
Komodo dragon
BLEND
growing region
tasting notes
lo w / light
high / fu ll
acidity
Asia/Pacific
P rocessing
body
ROA S T
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
cinnamon, maple,
buttery breads,
pastries
c o f f e e ta s t i n g g u i d e
49
dark
Espresso Roast
and
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
caramel, spices,
chocolate, nuts
50
bo dy
ROAST
high / fu ll
dark
Italian roast
Roasty & Sweet
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
Starbucks via
complementary
flavors
chocolate,
caramelized sugar,
spices
c o f f e e ta s t i n g g u i d e
51
dark
French roast
Intense & Smoky
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
toasted nuts,
caramelized sugar,
roasted vegetables
52
bo dy
ROAST
high / fu ll
dark
CAFF VERONA
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
P rocessing
body
ROA S T
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
53
dark
Sumatra
and
DECAF sumatra
Earthy & Herbal
growing region
tasting notes
low / light
acidity
Asia/Pacific
P rocessing
Semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
cinnamon, oatmeal,
maple, butter, toffee,
cheese
54
bo dy
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
55
dark
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
56
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
57
dark
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
58
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
59
dark
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
60
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
61
CORE
S TA R B U C K S R E S E R V E
OTHER
s e a s onal
Fav o rites
Some of our favorite coffees, each anticipated
by our customers and each marking a favorite
season or the holidays.
seas o n a l
favo r i t e s
Guatemala
Casi Cielo
growing region
tasting notes
low / light
acidity
Latin America
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
chocolate, nuts,
caramel, berry, lemon,
herbs, cheeses
64
bo dy
high / fu ll
se a s o n a l
FAVORITES
Starbucks
anniversary
blend
Spicy & Herbal
growing region
tasting notes
lo w / light
high / fu ll
acidity
Asia/Pacific
body
P rocessing
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
maple, oats,
cinnamon, butter
c o f f e e ta s t i n g g u i d e
65
seas o n a l
favo r i t e s
Starbucks
Christmas Blend
and
decaf starbucks
christmas blend
Spicy
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
ginger, orange,
pumpkin, cinnamon,
nutmeg, cloves
66
bo dy
high / fu ll
se a s o n a l
FAVORITES
Starbucks
Christmas Blend
espresso roast
Dense & Spicy, Caramelly Sweet
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
body
P rocessing
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
ginger, orange,
pumpkin, cinnamon,
nutmeg, cloves
c o f f e e ta s t i n g g u i d e
67
seas o n a l
favo r i t e s
Starbucks
Thanksgiving
blend
Earthy & Herbal, Hints of Lemon
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
68
bo dy
high / fu ll
se a s o n a l
FAVORITES
Three Region Blend
Floral, Herbal, Lemon & Currant
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
body
P rocessing
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
herbal, citrus,
currant
c o f f e e ta s t i n g g u i d e
69
seas o n a l
favo r i t e s
Starbucks
Tribute blend
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
natural
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
berries, spices,
chocolate
70
bo dy
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
71
seas o n a l
favo r i t e s
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
72
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
73
seas o n a l
favo r i t e s
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
74
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
75
seas o n a l
favo r i t e s
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
76
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
77
CORE
S TA R B U C K S R E S E R V E
OTHER
s ta r bucks
r e s e r ve
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
80
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
81
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
82
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
83
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
84
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
85
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
86
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
87
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
88
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
89
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
90
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
91
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
92
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
93
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
94
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
c o f f e e ta s t i n g g u i d e
95
CORE
S TA R B U C K S R E S E R V E
OTHER
O th e r
Part of your exploration and tasting should
include coffeesboth ours and those made
by othersnot listed in this guide. Use these
pages to record your thoughts as you taste
andcompare.
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
98
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
99
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
100
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
101
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
102
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
103
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
104
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
105
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
106
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
c o f f e e ta s t i n g g u i d e
107
tasting glossary
Ac idity
Ag ed C o ffee
A rabi ca
Aroma
B alanced
B erry
B itter
B od y
108
Br ight
Bu ttery
Ca ramelly
Ci trus
Cl ean
Co coa
Co mplex
Cr isp
Da rk Roast
Ea rth y
c o f f e e ta s t i n g g u i d e
109
tasting glossary
E legant
E state
Fl oral
Fr uit y
Coffees that have a berry or tropical fruitlike flavor or aroma are referred to as being
fruity. Kenya, Ethiopia Harrar and Ethiopia
Sidamo are a few examples.
Fu ll- Bo died
H e rbal
I n tense
J uic y
110
Li ght- Bodied
nor overwhelming.
M edium R o ast
M ild
M outhfeel
Nu tty
Smo oth
Soft
Sp icy
c o f f e e ta s t i n g g u i d e
111
tasting glossary
S parkling
S tale
S tarbucks
Blonde-roasted coffees have a shorter
B londe ROa st roast time, lighter body and mellow flavors.
S weet
Syr up y
Tangy
Wi ne y
112
bitte r
sour
salty
sweet
a lways
B e knowledgeable
Whether you are new or have been here for years, there
is always more to learn. Taste and learn to describe all of
our coffees. Familiarize yourself with the information on
sourcing, roasting and brewing. And refer to the Coffee
and Tea Resource Manual for even more information.
B e welcoming
@STARBUCKS
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