Why do some coffees taste like chocolate?
What exactly does it mean when a coffee has “chocolate” in its notes?
Do they put any flavorings in the coffee?
We’ll start with the most important question – no, there are absolutely no flavorings or other additives in our coffees. The coffee we offer is 100% Arabica, all natural and the production, from the farmer to your cup, is subject to strict controls. Every single coffee bean meets the highest quality requirements in the world.
Chocolate notes in coffee are one of the most sought-after and loved characteristics, and their origin is the result of many factors such as variety, origin, soil, climate, processing and roasting.
These specific notes often appear in coffees from Latin America. For example, coffees from Colombia, Guatemala and Brazil, where fertile soils and balanced climate conditions encourage the natural development of sweetness and creaminess. The conditions in these regions allow the coffee cherries to mature slowly, therefore the beans retain many of their natural sugars.
The processing also has a significant impact. The Natural process, in which the beans are dried with the fruit pulp, produces deeper and sweeter flavours, often resembling dark chocolate or cocoa.
The fermentation method and drying time can also add nuances that enhance this association with chocolate.
Roasting is another key factor. Medium to dark roasting activates chemical compounds that are reminiscent of the taste of cocoa. The process of caramelizing the natural sugars in the beans adds an extra sweetness and density that feels like chocolate without adding artificial flavors. Sometimes these notes are even combined with hints of nuts or caramel, creating an even more pronounced chocolate profile.
It is the result of the combination of nature with human experience and experimentation – from the way it is grown to the details in the roasting that reveal the rich flavour and make each cup a unique experience.
– Some people believe that coffee contains chocolate due to the addition of flavours, but in fact it is all a result of the roasting chemistry and natural components in the beans.
– Arabica beans are more prone to chocolate notes, while Robusta typically develops more bitter and earthy flavors, with less sweetness in medium to dark roasts.
– Roast intensity myth: While dark roasting brings out the sweet and chocolate notes, not all coffees with this flavor are heavily roasted. In some cases, these notes are also achieved with lighter roasts.
