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A BLIND TASTING EXPERIENCE AND A JOURNEY TO DEVELOP YOUR SENSORY SKILLS
Our sensory perception is unique and I'm not just talking about physiological issues directly linked to the ability of each individual's taste and smell, but to their eating habits, their life history, to all the factors that make up our sensory repertoire.
You will never be able to feel in a coffee or even a wine a note of something that you do not have a sensory memory. If you have never tasted a jackfruit (typical fruit from some Asian countries with a more tropical climate) you will certainly not be able to find this sensory note in any coffee.
That's why we want you to taste this coffee free of external influences, without any sensory reference that could induce your perception of flavors.
First, feel the aroma of dry coffee, right after grinding. Add the water and smell your coffee again! What did you feel? What smells does this bring to your memory?
Then taste your coffee at different temperatures, let it cool down and drink it gradually. Did you feel the same notes in your mouth that you found on your nose?
Now guess where is this coffee from? Why did you think of this origin? What are the characteristics of a coffee from this region that you believe this coffee
Scan the QR on the back of your package, find out which coffee is this and share your impressions on our blog. There is no right or wrong in this analysis, just different backgrounds.
Let's work together to expand our sensory repertoire?