We believe that approaching a cupping table with an open mind and senses is the correct way to learn, discover, and experience new sensations. We don't assume that origins have pre-assigned profiles like Kenya being associated with berries and Sumatra with chocolate. The coffee flavours can be as diverse as flavours are found in the world. This makes our work exciting because it's a journey to an unknown world of textures, flavours, and aromas that many people have never explored. And therefore, we are fortunate to guide them on this journey through specialty coffee.
Umami is described as the fifth flavour, along with sweet, sour, salty and bitter. It is a savoury flavour that can be found in foods such as tomatoes, mushrooms, soy sauce, and aged cheeses, and is attributed to the presence of glutamate in these foods. Glutamate is a neurotransmitter, responsible for sending messages between neurons and the brain. All foods, including coffee, contain some amount of glutamate. Tomatoes, cheese and mushrooms contain high amounts of glutamate. However, in coffee, it is unlikely that this flavour is derived from free glutamates, as there are very few free glutamates present in green coffee. Therefore, it is more likely that the umami flavour that we sometimes find in certain lots is attributed to other compounds and substances present in coffee.
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