Similar to a chocolate tasting note, coffees with a cocoa note have that rich cacao taste, but with slightly less sweetness. Read more
The most influential factor for a coffee bean to have a cocoa flavour note is the varietal. If the bean doesn’t have the potential to have this note, there is no harvesting, processing or roasting method that will create it. But if the coffee varietal does have the capacity to have this taste, there are several things along the way from seed to cup that will bring out this flavour even more. The mineral content in the soil the coffee plant is grown in, especially the potassium levels, will influence how sweet the developing fruit will become. The pH in the soil affects how much of the soil nutrients the plant is able to absorb, so these two work together while the fruit is growing. Then the coffee cherries are only harvested at peak ripeness, allowing the sugars to fully develop. The processing method can also greatly affect the flavour notes in the bean, with the honey processing method, whereby the fruit is washed from the coffee bean but the thin layer of sugar mucilage is left on, developing the sweet taste in beans. Lastly the beans should be roasted to a medium roast, which caramelises the sugars.
Try one of our beans with cocoa flavours, we know you will enjoy them!