"Marty here!  Thank you for joining me in this informational tours of coffee.  First and foremost, Martin Henry Coffee only purchases the highest quality beans from throughout the world.  We have met many of the coffee bean 'farmers' and have inspected their processes for growing, harvesting and extraction.  So once the coffee beans arrive at the roasting facility, there are numerous steps to bringing you the finest whole bean or ground coffees.  This section is dedicated to the coffee bean and what happens after it leaves the burlap bag—how we influence the taste in production and how you can brew a better cup of coffee. You will find topics of interest that will help you understand ‘coffee’ and how you can enjoy your coffee experience to the maximum extent possible."

The Basics — Roast, Body and Acidity

Basics of coffee drinking involve understanding the differences in the roast, body and the mystery of acidity.

First of all, let’s touch on the ROAST. The color of the roast, light, medium or dark creates confusion for the coffee drinker. Whether it's light or dark or anywhere in between, every coffee has a sweet spot. During the roasting process, our roaster performs each task manually—adjusting the heat as necessary throughout the roast to ensure the coffee maximizes its full potential.

A lighter roast tends to emphasize acidity and preserve many of the unique characteristics of the coffee. The darker the roast becomes, the sweetness from the acidity diminishes and is replaced by sweetness from sugars that caramelize during the roasting process. The nuances of the lighter roast will gradually disappear as the roast becomes darker which develop certain aspects of body.

If you like coffee with low acidity and darker, smoky flavors, your coffee preferences will be toward the darker spectrums of the roast. However, if you prefer the sweet, bright, nuanced coffees without the heavier flavor of the roast, then your preferences will be towards the lighter end.

As always, it comes down to personal preference. You may find that you like different levels of roast for different reasons.

Is the taste in your mouth delicate and light or is it heavier and fuller? In essence that is the BODY of the coffee that you are sensing. One web page description compared the feel of slim milk and whole milk in your mouth. The feeling of slim milk is lighter and thinner whereas whole milk feels fuller and thicker. They are both milk but yet you can taste or feel the differences in your mouth. The same applies to coffee. Either heavy or light is good or bad—the preference is yours and the sensations you derive when it enters your mouth.

ACIDITY refers to the sweet, tart sensation that your mouth feels is the acidity of the coffee. Acidity is most prevalent in Arabica coffee and those grown at a higher altitude. Coffee Acidity is the bright and dry taste that adds life to a coffee.  Acidity is unmistakable in most Kenyan coffees and should be evident in any wet-processed coffees.  Perceived acidity in coffee does not necessarily correlate to the pH of a coffee, but is believed to be the result of the acids present. The acidity of coffee is akin to the dry but bright sensation experienced on the back sides of your tongue while drinking a red wine.