Troubadour

Coffee Roasters

We are passionate about our coffee. We source our beans through three importers direct from the farms and cooperatives, we roast them on-site, and we make each beverage to order. We do not offer flavors, syrups, smoothies, frappes, meal-type foods or most typical coffee shop drinks, but for good reason. We are very focused on the quality aspect of our coffees and want you to experience coffee for the passion, craft and art of it.  Coffee is the seed of a fruit and if its grown, processed, roasted and brewed properly,  the results will be amazing;  not bitter or burnt. Why cover up the good?  If your black coffee tastes bitter or burnt, you're drinking the wrong coffee, usually poor quality.  Pure and simple and without attitudes or snobbery we challenge you to Rethink Your Coffee.

Coffee Tasting Terminology

Basic coffee tasting terminology is:
  • Fragrance – intense or mild? This is the scent of the beans or ground coffee. Nutty, fruity, floral?
  • Aroma – intense or mild? This is the brewed smell. Types would be nuts, chocolate, fruit, earth, spice, flowers, herbs? Each coffee has its own distinct aroma.
  • Body - The overall mouth feel. This is the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. Is it thick or thin? Think of skim milk or cream. Is the texture creamy, oily, buttery, slippery, silty or watery? 
  • Acidity - This is a pleasant tartness that is you can taste on the back of your palate. It should be distinguished from sour, or an unpleasant sharpness. An acidy coffee is almost like a dry wine. Bright, tangy quality is often experienced when tasting high quality coffee. It is similar to the tangy sensation when biting into an apple. High acidity is considered bright. Is it citrusy or berry-like? The fun is trying to compare it to foods you have had before.
  • Flavor - Acidity has something to do with flavor, and so do aroma and body. Some coffees just have a richer, fuller flavor than others, whereas other coffees have an acidy tang that tends to dominate everything else. Is the flavor nutty, chocolate, herby, caramel, fruity, earthy, spicy or flowery? Flavor can be very subjective. Not everyone s going to taste the same thing all the time on the same coffee. Different flavors can be stone fruit (fruit with a single pit), citrus, berry, melon.
  • Aftertaste - The sensation that is experienced after the coffee is swallowed. It is also known as the finish. It lingers after the coffee has been swallowed. A quick disappearing flavor is called a ‘short’ and lingering flavor is called a ‘long’. The finish can reveal flavors not apparent earlier as well.
  • Balance - It means that no one quality overwhelms all others, but there is enough complexity in the coffee to arouse interest.

It is also good to note that coffee’s flavors will change as the coffee cools. It’s best to start when it’s hot and keep on sipping until its room temperature.