Starbucks Coffee Tasting Guide

coffee
ta s t i n g
guide
T h i s i s m y Coffee Tas ti ng Gu ide
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coffee
ta s t i n g
guide
start here
It begins the first time you smell the

enticing aroma and sip the coffee.
Your Coffee Tasting Guide gives you a
place to record your sensory journey.
It also provides you with what you
need to know and communicate
about how we ethically source, roast,
brew and taste coffee. And to have
an even more meaningful connection
with our customers and each other
over coffee.
Ho w to use Your Coffee Tas t i n g G u i d e :
Taste each coffee.
Write down your thoughts on

the pages inside.
Peel the sticker from the back of the

guide and place on the coffees page.
Keep tasting.
contents
005
C o f f e e I n f o r m at i o n
Coffee Industry
Coffee Buying
Growing
Processing
Roasting
Brewing
Tasting
Our Coffee Lineup
Starbucks VIA Ready Brew
020
t a s t i n g : s t a r b u c k s
bl o n d e r o a s t
030
ta s t i n g : m e d i u m r o a s t
046
ta s t i n g : d a r k r o a s t
062
ta s t i n g : S
easonal
Fav o r i t e s
078
t a s t i n g : s t a r b u c k s
reserve
096
ta s t i n g : O t h e r
1 0 8 gl o ss a r y
Welcome
Welcome to the Coffee Tasting Guide, a place to learn
about the ways we buy, roast, brew and taste the coffees
in our lineupand a place to record your own thoughts
as you experience each coffee. Welcome to a new way of
organizing our coffees by roast: Starbucks Blonde, Medium
and Dark; this makes it easier for our customers to identify
the taste they prefer. And welcome to the continuation of
our relentless pursuit of leadership in coffee.
Exploring the world of coffee is one of the most important,

exciting and rewarding things we do.
So taste each coffee. Share your stories. Connect with
each other, and with our customers. Listen, expand your
knowledge and make recommendations.
Above all, continue to taste.
I hope you enjoy it as much as I do.
Dub Hay
se nio r v ice pr esiden t
Glo bal C o f fee A u th o r ity
01
coffee industry
Coffee farming touches the lives of more than

25 million people. It is grown in about 60 countries,
primarily on small farms.

There are two main species of coffee: arabica and
robusta. Starbucks purchases only high-quality arabica
coffee grown at high altitudes. Arabica represents
about 60percent of the worlds coffee production.
We do not buy robusta coffee, which grows at lower
elevations and has less refined flavor characteristics.
h i g h e l e vat i o n
9001,800 meters
One thing that truly sets Starbucks apart from other

coffee companies is our coffee team. The team
starts the process by traveling to growing regions
and building the relationships that allow us to buy
high-quality coffee. They do extensive quality checks
throughout the process. And they roast, taste and
evaluate every sample receivedadding up to more
than 250,000 cups every year.
c o f f e e ta s t i n g g u i d e
02
coffee bu ying
Weve always believed that businesses canand

shouldmake a positive impact on the communities they
serve. So we set goals in the areas of our business where
we can have the greatest impact:
E th i c a l
Sourcing
En v i r o n m e n ta l
S te wa r d s h i p
S t e wa r d s h i p
and Community
In v o lv e m e n t
Our Ethical Sourcing commitment to offering the highestquality, ethically purchased and responsibly produced
coffee, tea, cocoa and manufactured goods helps to
create a better future for farmers and suppliers.
learn more: coffee and tea resource manual
good to know
To measure our impact, we set a goal that by 2015

100percent of our coffee will be ethically sourced. That
means every bean we buy will be third-party verified or

certified either through Coffee and Farmer Equity (C.A.F.E.)
Practices, Fair Trade or another third-party program.
We are one of the worlds largest purchasers of

Fair Trade Certified coffee. But the cornerstone
of our ethical sourcing is C.A.F.E. Practicesthe
comprehensive coffee-buying guidelines weve
developed with Conservation International over the last
10 years. There are two prerequisites: product quality
and economic accountability, and two scored criteria
in social responsibility and environmental leadership.
C.A.F.E. Practices gives purchasing preference to coffee
suppliers who grow, process and trade coffee in an

environmentally, socially and economically responsible
way. The program is built on a model of continuous
improvement, and Starbucks encourages coffee
cooperatives, farms and supply networks of all sizes
and scale to participate.
03
growing
There are three primary coffee-growing regions, each

with a distinct landscape, climate and flavor profile for
the coffees that are grown and processed there.
Latin amer i c a
Crisp acidity with flavors of nuts,

cocoa and soft spice.
02 04 05 07 09
the coffee belt
Most coffee grows near the

equator, between the Tropic
of Cancer and the Tropic of
Capricorn The Coffee Belt
and coffees origin country
greatly affects its flavor.
01
03 06
01. Mexico
02. Guatemala
03. El Salvador
04. Honduras
08
10
05. Nicaragua
06. Costa Rica
07. Panama
08. Peru
11
09. Colombia
10. Puerto Rico
11. Brazil
Starbucks travels the world to discover and purchase

the very best beans each region has to offerwith the
significant flavor characteristics of their origin.
A frica
a s i a / pa c i f i c
Lush and juicy, with

flavors of floral and citrus
to berry and spice.
Full-bodied and syrupy

smooth with herbal,
earthy flavors.
12 15 17
19
21
20
22
13
14
16
18
12. Rwanda
13. Burundi
14. Zambia
15. Uganda
16. Tanzania
17. Kenya
18. Ethiopia
24 25
23
19. Thailand
20. Sumatra
21. China
22. Indonesia
23. Java
27
26
24. Sulawesi
25. Philippines
26. East Timor
27. Papua
New Guinea
04
processing
Processing is the term used to describe how the beans

(seeds) are removed from the coffee cherry. Processing
plays a part in overall flavor, acidity and body.
Washed
P rocessing
light, clean
and tangy
s emi- Wash ed
P rocessing
lower acidity,
light-bodied and
smooth
natural
P rocessing
wild, unpredictable
and berry
10
Coffee pulp is mechanically removed,

leaving a sticky layer called mucilage on
the bean. Beans are washed and then
held in a concrete fermentation tank for
1836 hours to develop flavor, acidity and
body. One final washing, and the beans
are dried, parchment is removed and the
green beans are sorted and graded.
Coffee pulp is removed using small handpulping machines, and then the coffee
is washed and laid out to dry in the sun.
After partial drying, parchment is removed
and the coffee is laid out again for final
drying, followed by sorting and grading.
Coffee cherries are allowed to dry

completely on the bean, letting the
bean develop flavors before the skin and
parchment are removed, followed by
sorting and grading.
05
roasting
The Starbucks Roast is not a time, temperature or

colorits a philosophy. We organize our coffees in
three roast profiles, Starbucks Blonde Roast, Medium
and Dark Roast. Research tells us that customers use

roast to indicate flavor, so these profiles help them
quickly find coffees theyll like.
Blonde-roasted coffees have a shorter roast
time, lighter body and mellow flavors.
Medium-roasted coffees are balanced with
smooth and rich flavors.
Dark-roasted coffees feature a fuller body
and robust, bold flavors.
D
good to know
Each coffee requires a unique roast profile to create a cup

that is at its peak of aroma, acidity, body and flavor.
11
06
brewing
How you grind, brew and store coffee is as important

as the coffee you choose.
fundamentals of
brewing great coffee
p roportio n
Starbucks recommends 2 Tbsp (10 g)

ground coffee for every 6 fl oz (180 ml) of
water for proper extraction.
G rind
Grind determines how long the water and

coffee are in contact, and how much flavor
is extracted. Proper grind delivers only the
coffees best flavors.
Water
Coffee is 98percent water, so fresh, goodtasting water is essential. If your local tap
water tastes good, its likely to make a
good cup of coffee. Otherwise use filtered
or bottled water.
F reshness
Think of coffee as fresh produce. The

enemies of coffee are oxygen, light, heat
and moisture. Store opened coffee in an
opaque, airtight container (like a FlavorLock
bag) at room temperature, and use within
a week of opening.
espress o
12
drip
press
how to brew in a
coffee press
(By far our preferred brewing method.)
[01.]
Start with coarsely ground coffee

(2 Tbsp for every 6 fl oz water).
[02.]
Add hot water just off the boil.
[03.]
Brew for four minutes.
[04.]
Then press and pour.
To brew great
coffee, follow the
four fundamentals:
Proportion, Grind,
Water and Freshness.
13
07
tasting
Whenever you taste coffees, compare and contrast

them by identifying the four tasting characteristics for
each: aroma, acidity, body and flavor.
A r oma
The way the coffee smellsit could be

earthy, spicy, floral, nutty or others. These
distinctive aromas are directly related to the
coffees flavor.
A cidit y
This is a tangy quality or tartness, not the

pH level of the coffee. You can feel acidity
on the sides and tip of your tongue, and
sometimes the back of your jawbone, the
way you do when you taste citrus fruits
or drinks. Coffees with high acidity are
described as bright, tangy and crisp with a
clean finish. Low-acidity coffees feel smooth
in your mouth and linger.
B ody
The weight of the coffee on your tongue.

Does it feel light or full in your mouth? Like
comparing whole milk with nonfat milk.
Light-bodied coffees feel light and dont
linger; you feel the weight of full-bodied
coffees on your tongue and the flavor
lingers.
F lavor
The way the coffee tastes. This characteristic

is registered in different parts of the mouth.
Citrus, cocoa and berries are a just a few
flavors you might taste. Some are obvious,
and others are subtle.
14
The four steps of

coffee tasting
Each coffee in our

lineup is unique
taste and compare
their aroma, acidity,
body and flavor.
Follow each of these steps every time you taste to

truly appreciate the characteristics of the coffees. See
how the characteristics you like correspond to region,
processing method and roast.
[01.] S mell
Always smell a coffee before you taste it.

Your tongue distinguishes only four tastes:
salty, sweet, bitter and sourbut your nose
can detect thousands of smells. Cup your
hand over the coffee, hold the cup close to
your nose and inhale.
[02.] S lurp
When tasting a coffee, its important to

slurp it. Slurping sprays the coffee across
your entire palate and lets subtle flavors
and aromas reach your nose.
[03.] Locate
Think about where you are experiencing

flavors on your tongue. Is it on the tip and
sides? What is the mouthfeel and weight of
the coffee on your tongue?
[04.] D escribe Now
that youve smelled and tasted

the coffee, think about how you would
describe the experience. Describe the
aroma, acidity, body and flavor? What
food flavors or other experiences can you
compare this sensation to?
15
08
Ou r C offee Li neup
We meet the needs of our customers with several

distinct product lines, letting us offer something
relevant to everyone.
core
The constant foundation of our coffee

offerings. Available all year, so that
customers can always find their favorites
and explore others.
Seasonal Fav o r i t e s
Some of our favorite coffees, each

anticipated by our customers and each
marking a favorite season or the holidays.
We think of them as a gift that returns
year after year, beautifully wrapped to
complement the name and the occasion.
16
starb u c k s r e s e r v e
We spend a lot of time in origin countries

searching for the finest coffeesones
with distinct flavors that enchant, amaze
and captivate. But of the thousands
we encounter, only a precious few are
deemed exotic, rare and exquisite enough
to become Starbucks Reserve coffees.
coffee packaging
Starbucks uses FlavorLock technology on our whole

bean packaging. The one-way valve lets coffee gasses
out without letting oxygen inso our roasters can
package the coffee fresh directly after roasting. See the
Coffee and Tea Resource Manual for more information
on roasting and packaging of our coffee in all formats.
17
09
STARBUCKS VIA Read y brew
Starbucks VIA Ready Brew is a great cup of Starbucks
coffee that can be enjoyed wherever you are.

We start with the same high-quality, responsibly grown,
ethically sourced, green arabica beans we use with all
our coffee. The beans are roasted according to the
specific Starbucks Roast profile. Next, the coffee is
ground, brewed and then concentrated and dried.
Finally, microground coffeecreated using a proprietary
processis added for body, flavor andaroma.
Starbucks VIA dissolves in both hot and cold liquids,
such as water or milk. Its great for occasions when our

customers dont have the ability to brew a cup of coffee
or dont want to brew a whole pot.
18
how to make
starbucks via
hot
iced
[01.]
[01.]
or
16 fl oz
cold water
[02.]
[02.]
8 fl oz.
[03.]
[03.]
[04.]
add milk
to taste
19
CORE
S easo n a l F avor i tes
S TA R B U C K S R E S E R V E
OTHER
Starbucks Blonde roasted coffees have a shorter

roast time, lighter body and mellow flavors.
BLONDE
WILLOW BLEND
and
DECAF WILLOW BLEND

Bright & Clean
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
citrus
22
bo dy
ROAST
high / fu ll
BLONDE
VERANDA BLEND
Mellow & Soft
growing region
tasting notes
lo w / light
high / fu ll
acidity
Latin America
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
Starbucks via
complementary
flavors
milk chocolate, nuts
23
BLONDE
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
24
ROAST
high / fu ll
BLONDE
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
25
BLONDE
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
26
ROAST
high / fu ll
BLONDE
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
27
BLONDE
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
28
ROAST
high / fu ll
BLONDE
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
29
CORE
OTHER

MEDIUM
House BLEND
Lively & Balanced
growing region
tasting notes
low / light
acidity
Latin America
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
nuts, apples,
blueberries
32
bo dy
ROAST
high / fu ll
MEDIUM
Breakfast BLEND
Crisp & Tangy
growing region
tasting notes
lo w / light
high / fu ll
acidity
Latin America
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
Starbucks via
complementary
flavors
nuts, apples,
blueberries, lemon
33
MEDIUM
Guatemala
antigua
Cocoa & Soft Spice
growing region
tasting notes
low / light
acidity
Latin America
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
cocoa, apples,
caramel, nuts
34
bo dy
ROAST
high / fu ll
MEDIUM
Pike Place Roast
and
DECAF pike place roast
Smooth & Balanced
growing region
tasting notes
lo w / light
high / fu ll
acidity
Latin America
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
chocolate,
cinnamon, nuts
35
MEDIUM
ORGANIC
YUKON BLEND
Hearty & Well-Rounded
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
cinnamon, raisins,
oatmeal, chocolate
36
bo dy
ROAST
high / fu ll
MEDIUM
KENYa
Juicy & Complex
growing region
tasting notes
lo w / light
high / fu ll
acidity
Africa
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
grapefruit, berries,
currants, raisins,
oranges
37
MEDIUM
Iced Coffee Blend

Crisp & Caramelly Smooth
growing region
tasting notes
low / light
acidity
Multi-region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
nuts, lemons,
oranges
38
bo dy
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
39
MEDIUM
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
40
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
41
MEDIUM
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
42
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
43
MEDIUM
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
44
ROAST
high / fu ll
MEDIUM
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
45
CORE
OTHER
Darker-roasted coffees feature a fuller body and

robust, bold flavors.
dark
Gold Coast
Blend
morning joe edition

Full-Bodied & Intense
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
maple, chocolate,
caramel, cheesecake
48
bo dy
ROAST
high / fu ll
dark
Komodo dragon
BLEND
Cedary Spice & Herbs
growing region
tasting notes
lo w / light
high / fu ll
acidity
Asia/Pacific
P rocessing
body
ROA S T
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
cinnamon, maple,
buttery breads,
pastries
49
dark
Espresso Roast
and
DECAF espresso roast

Rich & Caramelly
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
caramel, spices,
chocolate, nuts
50
bo dy
ROAST
high / fu ll
dark
Fair Trade Certified
Italian roast
Roasty & Sweet
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
P rocessing
body
ROA S T
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
Starbucks via
complementary
flavors
chocolate,
caramelized sugar,
spices
51
dark
French roast
Intense & Smoky
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
toasted nuts,
caramelized sugar,
roasted vegetables
52
bo dy
ROAST
high / fu ll
dark
CAFF VERONA
Dark Cocoa & Roasty Sweet
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
P rocessing
body
ROA S T
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
milk and dark

chocolate,
caramelized sugar
53
dark
Sumatra
and
DECAF sumatra
Earthy & Herbal
growing region
tasting notes
low / light
acidity
Asia/Pacific
P rocessing
Semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
cinnamon, oatmeal,
maple, butter, toffee,
cheese
54
bo dy
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
55
dark
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
56
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
57
dark
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
58
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
59
dark
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
60
ROAST
high / fu ll
dark
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
61
CORE
OTHER
s e a s onal
Fav o rites
Some of our favorite coffees, each anticipated
by our customers and each marking a favorite
season or the holidays.
seas o n a l
favo r i t e s
Guatemala
Casi Cielo
Cocoa & Lemon
growing region
tasting notes
low / light
acidity
Latin America
P rocessing
washed (wet)
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
chocolate, nuts,
caramel, berry, lemon,
herbs, cheeses
64
bo dy
high / fu ll
se a s o n a l
FAVORITES
Starbucks
anniversary
blend
Spicy & Herbal
growing region
tasting notes
lo w / light
high / fu ll
acidity
Asia/Pacific
body
P rocessing
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
maple, oats,
cinnamon, butter
65
seas o n a l
favo r i t e s
Starbucks
Christmas Blend
and
decaf starbucks
christmas blend
Spicy
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
ginger, orange,
pumpkin, cinnamon,
nutmeg, cloves
66
bo dy
high / fu ll
se a s o n a l
FAVORITES
Starbucks
Christmas Blend
espresso roast
Dense & Spicy, Caramelly Sweet
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
body
P rocessing
washed (wet)
semi-washed
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
ginger, orange,
pumpkin, cinnamon,
nutmeg, cloves
67
seas o n a l
favo r i t e s
Starbucks
Thanksgiving
blend
Earthy & Herbal, Hints of Lemon
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
savory herbs, sweet

spices, cocoa
68
bo dy
high / fu ll
se a s o n a l
FAVORITES
Three Region Blend
Floral, Herbal, Lemon & Currant
growing region
tasting notes
lo w / light
high / fu ll
acidity
Multi-Region
body
P rocessing
washed (wet)
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
herbal, citrus,
currant
69
seas o n a l
favo r i t e s
Starbucks
Tribute blend
Spicy & Cherry
growing region
tasting notes
low / light
acidity
Multi-Region
P rocessing
washed (wet)
semi-washed
natural
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
Starbucks via
complementary
flavors
berries, spices,
chocolate
70
bo dy
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
71
seas o n a l
favo r i t e s
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
72
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
73
seas o n a l
favo r i t e s
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
74
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
75
seas o n a l
favo r i t e s
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
76
high / fu ll
se a s o n a l
fav o r i t e s
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
77
CORE
OTHER
s ta r bucks
r e s e r ve
Of the thousands of coffees we encounter

around the world, only a precious few are
deemed exotic, rare and exquisite enough to
become Starbucks Reserve coffees. We love
them brewed on the Clover our preferred
method for these special beans.
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
80
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
81
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
82
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
83
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
84
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
85
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
86
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
87
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
88
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
89
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
90
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
91
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
92
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
93
star b u c k s
Rese r v e
growing region
tasting notes
low / light
acidity
body
P rocessing
brew method
cl o ver
p our-ov e r
p ress
Brewer
cu ppi n g
complementary
flavors
94
high / fu ll
sta r b u c k s
Res e r v e
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
brew method
cl ove r
pour-ov er
pr ess
Brewe r
c u ppi ng
complementary
flavors
95
CORE
OTHER
O th e r
Part of your exploration and tasting should
include coffeesboth ours and those made
by othersnot listed in this guide. Use these
pages to record your thoughts as you taste
andcompare.
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
98
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
99
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
100
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
101
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
102
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
103
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
104
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
105
growing region
tasting notes
low / light
acidity
bo dy
P rocessing
brew method
Dr ip Br ewer
p our-ov e r
p ress
cl ov er
cu ppi ng
complementary
flavors
106
ROAST
high / fu ll
growing region
tasting notes
lo w / light
high / fu ll
acidity
body
P rocessing
ROA S T
brew method
D rip Br ewe r
pour-ov er
pr ess
cl ove r
cu pping
complementary
flavors
107
tasting glossary
Ac idity
The lively, palate-cleansing property

characteristic of washed coffees grown at a
high altitude.
Ag ed C o ffee
Certain coffees from the Asia/Pacific region

benefit from prolonged storage prior to
roasting. After aging for three to five years,
these coffees develop a unique cedar-spice
flavor and are used in select Starbucks
blends, including Starbucks Christmas
Blend.
A rabi ca
One of the two major commercially

significant species of coffee. The only one
purchased by Starbucks.
Aroma
The term used to describe the scent of the

coffee.
B alanced
A coffee that features a pleasant mix

of flavor, acidity and body. No single
characteristic dominates the cup.
B erry
A flavor and aroma reminiscent of

blackberries or blueberries. Some of the
best coffees of East Africa have these
characteristics.
B itter
The basic taste sensation perceived primarily

at the back of the tongue.
B od y
The feeling of weight or thickness of the

coffee on your tongue.
108
Br ight
An assertive flavor with a tangy acidity

perceived at the front of the mouth;
denotes high quality and a high-altitude
coffee farm.
Bu ttery
A smooth, rich flavor and texture found in

some Indonesian coffees.
Ca ramelly
A subtle sweetness, particularly in blends

given a deep, dark roast.
Ci trus
An unmistakable lemon or grapefruit flavor

note.
Cl ean
Coffees that leave little aftertaste.
Co coa
A texture and flavor reminiscent of

unsweetened cocoa powder. It leaves a
somewhat dry but very pleasant aftertaste
in the mouth.
Co mplex
A coffee with an array of flavors.
Cr isp
A clean coffee with bright acidity.
Da rk Roast
Dark-roasted coffees feature a fuller body

and robust, bold flavors.
Ea rth y
Most often used to describe a flavor found

in Indonesian coffees. Earthy flavors remind
people of fresh mushrooms. Sumatra is
one of these coffees and is Starbucks most
popular single-origin offering.
109
tasting glossary
E legant
Coffees that have a luxurious mouthfeel

and intriguing flavors.
E state
A medium- to large-scale farm that usually

has its own processing facility.
E x otic Unusual aromas and flavor notes, such as
floral, berry-like or spicy.

Fl avor
How a coffee tastes or the overall

impression a coffee leaves in your mouth.
Fl oral
A fresh, sweet aroma that is fleeting and

delicate, but unmistakable.
Fr uit y
Coffees that have a berry or tropical fruitlike flavor or aroma are referred to as being
fruity. Kenya, Ethiopia Harrar and Ethiopia
Sidamo are a few examples.
Fu ll- Bo died
A heavier texture. The weightier the coffee

on the tongue, the more body it has.
H e rbal
The taste or aroma reminiscent of pungent

herbs, like basil, oregano and other fine
cooking herbs.
I n tense
A singular, potent attribute, such as the

earthiness of Sumatra or the smokiness of
French Roast.
J uic y
The mouthfeel or sensation that causes you

to salivate.
110
Li ght- Bodied
Less weight on the tongue. A fleeting

aftertaste.
M edium- B o died A smooth, even texture, neither fleeting
nor overwhelming.
M edium R o ast

M ild
A coffee with approachable flavor

characteristics.
M outhfeel
The sensation or weight you feel inside

your mouth when tasting coffee.
Nu tty
An enjoyable flavor reminiscent of walnuts,

almonds, hazelnuts or other nuts.
R obus ta One of the two major commercially
significant species of coffee. Grown at

lower altitudes than arabicas. The flavor is
less refined, and caffeine content is higher.
Smo ky
The darker the roast, the smokier the

aroma and flavor.
Smo oth
A round, well-balanced coffee that leaves

a pleasant mouthfeel.
Soft
Coffees that are mild-flavored with low

acidity.
Sp icy
The aroma or flavor of a spice, from sweet

to savory.
111
tasting glossary
S parkling
This term describes a coffee with a bright

acidity that dances on your tongue before it
quickly dissipates.
S tale
Coffee that is exposed to oxygen for

extended periods of time loses acidity and
becomes flat and cardboard tasting. This is
the taste of staleness.
S tarbucks
Blonde-roasted coffees have a shorter
B londe ROa st roast time, lighter body and mellow flavors.
S weet
A positive coffee description that is

associated with a pleasant flavor and
mouthfeel.
Syr up y
A thick coffee with a lot of body that leaves a

lingering aftertaste.
Tangy
A lingering acidity is often described as tangy.
Um ami Usually defined as a meaty, savory, satisfying

oo-MA-mee taste. The savory taste of foods and the full,
tongue-coating sensation they provide.
Wi ld
Exotic flavors with extreme characteristics.
Wi ne y
A taste similar to that of red wine or having a

fruit quality.
112
n o t es on ta s te (see page 15)

[03.] Loc ate
bitte r
sour
salty
sweet
a lways
B e knowledgeable
Whether you are new or have been here for years, there
is always more to learn. Taste and learn to describe all of
our coffees. Familiarize yourself with the information on
sourcing, roasting and brewing. And refer to the Coffee
and Tea Resource Manual for even more information.
B e welcoming
Invite your team and your customers to coffee tastings.

Have lively conversations about the coffees. Coffee is
best enjoyed when shared with others.
B e genuine
Connect with customers through conversations about

your favorite coffee. Help them discover their favorites.
Use the information on whole bean coffee packages to
educate customers about our coffees and inspire them
to set out on their own sensory journey.
@STARBUCKS
faceboo k.co m/STARBUCKS
2011 Starbucks Coffee Company. All rights reserved. NSP12-19633 SKU 11019081
Pike Place is a REGISTERED trademark of the Pike Place Market PDA, used under license.

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Starbucks Coffee Tasting Guide

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coffee

T h i s i s m y Coffee Tas ti ng Gu ide

It begins the first time you smell the

Ho w to use Your Coffee Tas t i n g G u i d e :

Taste each coffee.

Write down your thoughts on

Peel the sticker from the back of the

Exploring the world of coffee is one of the most important,

Coffee farming touches the lives of more than

primarily on small farms.

One thing that truly sets Starbucks apart from other

Weve always believed that businesses canand

learn more: coffee and tea resource manual

To measure our impact, we set a goal that by 2015

means every bean we buy will be third-party verified or

We are one of the worlds largest purchasers of

suppliers who grow, process and trade coffee in an

There are three primary coffee-growing regions, each

Crisp acidity with flavors of nuts,

the coffee belt

Most coffee grows near the

learn more: coffee and tea resource manual

Starbucks travels the world to discover and purchase

Lush and juicy, with

Full-bodied and syrupy

Processing is the term used to describe how the beans

Coffee pulp is mechanically removed,

Coffee cherries are allowed to dry

learn more: coffee and tea resource manual

The Starbucks Roast is not a time, temperature or

and Dark Roast. Research tells us that customers use

Each coffee requires a unique roast profile to create a cup

How you grind, brew and store coffee is as important

Starbucks recommends 2 Tbsp (10 g)

Grind determines how long the water and

Think of coffee as fresh produce. The

learn more: coffee and tea resource manual

Start with coarsely ground coffee

Add hot water just off the boil.

Brew for four minutes.

Then press and pour.

Whenever you taste coffees, compare and contrast

The way the coffee smellsit could be

This is a tangy quality or tartness, not the

The weight of the coffee on your tongue.

The way the coffee tastes. This characteristic

learn more: coffee and tea resource manual

The four steps of

Each coffee in our

Follow each of these steps every time you taste to

Always smell a coffee before you taste it.

When tasting a coffee, its important to

Think about where you are experiencing

[04.] D escribe Now

that youve smelled and tasted

We meet the needs of our customers with several

The constant foundation of our coffee

Some of our favorite coffees, each

learn more: coffee and tea resource manual

We spend a lot of time in origin countries

Starbucks uses FlavorLock technology on our whole

STARBUCKS VIA Read y brew

Starbucks VIA Ready Brew is a great cup of Starbucks

coffee that can be enjoyed wherever you are.