I had a customer query the other day asking if the chocolate and caramel added to our Blackbird blend was gluten free.
The answer was no, because we actually don’t add anything to the coffee to get those flavour notes. They’re just notes detected in the coffee, post-roast, that help us distinguish qualities of a particular bean/blend of beans.
The ‘flavour’ comes from several elements from the varietal, soil, growing conditions, roasting—so much makes a coffee taste the way it does. Similar to wine, specialty coffee is produced (and roasted) in a way that honours all those elements.
To those of Coffeekind that understand these intricacies of specialty coffee the above may seem a strange question. But everyone is on their own trip through specialty coffee, and into coffee appreciation, and no step (or query) is too far beyond the kind of understanding that brings the most amazing coffee experiences, and in turn, develops the growth of our coffee appreciation.
Remember: Querying is the first step to understanding.
The road is long and intriguing with specialty coffee, and littered with amazing! So ask away, 🤓 We got you!