To determine whether a type of coffee is of good quality, professional tasters (or “cuppers”) evaluate the aroma, taste and texture of the coffee. Coffee should have enough acidity to be “bright” and “vibrant” without being sour or bitter. It should have good body or richness on the back of the tongue, related to the quantity of oils and solids in the drink. The coffee’s body retains the flavor, and coffee’s aroma is how it smells. Central American coffees often have a desirable “floral” aroma. Finally, the flavor is the combination of all of these factors. The ideal coffee should be rich, complex, and balanced in flavor. No single taste characteristic should overpower the others.

In order to obtain quality beans, it is important to start with a healthy and vigorous plantation. This is achieved with the right combination of elevation, climate and soils, as well as proper management of the fields so they can produce in optimal conditions beans that should ripen on the plant and be harvested when ripe. Processing should be in the traditional method of resting and fermenting, as well as washing, sorting, and drying at low temperatures ot at sunlight.

Roasting is also very important, since the use of high tempetures can be harmful to the fruit. The coffee must have good circulation in the ovens so the roasting appears even and the quality of the beans remains untouched. Lighter roasts are recommended for quality control.

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