One of the most revealing premises for reaching the goal of becoming a caffelier is, without a doubt, that you must taste coffee.
Commercial coffee vs. quality coffee
At first, we won’t distinguish the subtle flavors like professional cuppers do, but we will notice key differences: quality coffee is not bitter, nor metallic, nor overly astringent. A good-quality coffee is more aromatic—rather than bitterness, you’ll find different types of acidity, notes of spices, or brown sugar. And that’s just the beginning.
The more good coffee you taste, the more refined your palate becomes
Don’t stick to just one origin. If you truly want to deepen your knowledge of coffee, seek variety. At Fudi & Co, we bring you coffee from Costa Rica, from three different regions: Central Valley, Tarrazú, and Western Valley—each with its own unique flavor profile.
Doesn’t it feel exciting to start leaving bitter coffee behind? We invite you to join us on this journey.
