Acidity, Body & Sweetness — The Art of the Cup Profile

The cup profile is the heart of coffee tasting. At AMASHI, each microlot expresses a distinct combination of acidity, body, and sweetness, shaped by altitude, varietal, and processing methods.

 

What is a cup profile? It refers to the sensory characteristics of a coffee: aroma, flavor, mouthfeel. It’s how we understand a coffee’s complexity and excellence.

 

AMASHI Coffee Comparison Table:

• Geisha Natural: High acidity, light floral body, high sweetness. Notes of jasmine, white chocolate, tamarind.

• Pink Bourbon Advanced: Medium-high acidity, silky body, fruity-floral sweetness. Notes of lavender, magnolia, passion fruit.

• Chiroso Advanced: High acidity, juicy body, high sweetness. Notes of strawberry yogurt, peach.

• Red Bourbon Advanced: Medium acidity, creamy body, balanced sweetness. Notes of cocoa, caramel, cola.

• Java Natural: Medium acidity, full body, mild sweetness. Notes of citrus, black tea, dark chocolate.

• Castillo Traditional: Soft acidity, medium body, lightly sweet. Notes of yellow fruits, bitter chocolate.

 

Why it matters:

Understanding these elements helps you choose a coffee based on brew method, taste preference, or time of day.