Authored by
Published on
August 19, 2025
At The Coffee Spot, we don’t believe in gatekeeping flavor. You don’t need to be a coffee “expert” to enjoy your drink. But knowing how to describe what you taste? That’s powerful.
It gives you vocabulary for your experience. It lets you order more confidently. It turns a daily cup into a moment of mindfulness.
When we talk about flavor notes, we’re not adding things to your coffee—we’re discovering what’s already inside the bean. Just like wine, coffee beans carry natural characteristics based on where and how they’re grown, how they’re roasted, and how they’re brewed.
So when we say “you might taste chocolate, spice, or citrus,” we’re saying: this bean has a story, and your taste buds are the translator.
The flavor of coffee is shaped by three main factors:
Puerto Rican beans, for example, tend to have smooth, balanced bodies with chocolate, almond, or molasses notes due to volcanic soil and humid mountain climates.
Beans grown at higher altitudes often develop brighter, fruitier notes, while lower-altitude beans may be earthier or richer.
How the beans are cleaned and dried after harvest affects taste. Washed beans (like many of ours) are cleaner and more acidic. Natural or sun-dried beans tend to be fruitier and more complex.
At The Coffee Spot, we primarily use medium to dark roasts that honor Puerto Rican traditions—bold but smooth, with depth and sweetness.
We’ve made a simple, honest list of flavors you might recognize in your cup—no pretension, just good taste.
Warm, round, and satisfying. Most common in our house espresso and cold brew.
Think: cocoa powder, dark chocolate, brownie edges
Not just from add-ins—some beans naturally carry creamy, tropical undertones, especially when paired with coconut milk.
Think: toasted coconut, soft and rich
A result of the roast and natural bean sweetness. Often detected in our Coquí Latte.
Think: raw sugar, burnt caramel, syrupy comfort
Almond and hazelnut tones show up in many Puerto Rican beans. Subtle, but grounding.
Think: granola, roasted almonds, smooth finish
Cinnamon and clove aren’t always added—some roasts pull those flavors out naturally, especially when paired with oat or coconut milk.
Think: warm spice, baking notes, gentle heat
Less common in our roasts, but sometimes present in lighter extractions or when using zest as garnish (like in the Jungle Brew).
Think: orange oil, grapefruit zest, a bright spark
Flavor is personal. You might not taste the same thing someone else does—and that’s okay. Here’s how to explore it naturally:
The best part? The more you do it, the easier it gets. And the more fun your coffee experience becomes.
Want to sharpen your flavor skills?
You don’t need the right answer. You just need to notice. That’s flavor literacy.
You don’t have to memorize a flavor wheel to enjoy great coffee. You just need to slow down, stay curious, and sip with awareness.
At The Coffee Spot, we’ll never pressure you to describe your drink like a sommelier. But we will invite you to taste it more deeply—to let the flavors remind you of things, places, people, and moments.
Because coffee isn’t just about taste. It’s about what it awakens in you.
The Coffee Spot | Solana Mall | Where Flavor Finds Its Voice
