DunnBros

When you visit a Dunn Bros Coffee shop you'll soon discover our vast selection of beans and how the tastes and aromas of each differ in every cup of coffee. In fact, coffees can be just as unique and distinctive as wines, olive oils, cheeses and other fine foods.

Geographical differences

Soil, altitude and climate all go into defining the raw chemistry of a green coffee bean. At higher altitudes, coffee beans mature slowly and the end product, after roasting, is generally brighter in flavor—typical of South American and Latin American beans. Coffees grown at lower altitudes, like those from Sumatra or Papua New Guinea, tend to be richer, rounder and have a more earthy feel.

The way the coffee is harvested, cleaned and dried also has an affect on the flavor of the roasted bean. Coffees that are dry processed tend to be heavy-bodied with sweet, winy acidity, while wet processed coffees often taste cleaner and highlight refined fruit, floral and spicy characteristics.

Aroma/Finish: Characteristics of coffee associated with the brighter, lingering aspects of the taste/smell experience.
Acidity: The lively, sparkling part of a coffee's flavor. It can be sensed on the tip and sides of the tongue.
Body: Terms like full and smooth describe the weight and texture of a coffee.
Flavor: As the term implies, words like chocolate, maple, tobacco and vanilla describe the rich, unique character of coffee.

Regional Similarities

At Dunn Bros Coffee we want to encourage you to try different kinds of beans, find new flavors and explore the nuances of our great coffees. Every single-origin coffee has its own unique flavor profile. But there are some similarities, depending on where and how the beans are grown. To get you started we've created a list of general flavor profiles, sorted by region. Try one or try them all. It's your cup. Enjoy it.