Infused or Not Infused?

A blind-tasting of "infused" coffees illustrates the complexity of where we might choose to draw a line when it comes to questions of green coffee authenticity and adulteration raised by Dr. Mario Fernández-Alduenda on Wednesday and open for discussion on Thursday.

Log Your Experience

The Reveal:

  • Washed Caturra

    This coffee was the “control” for this sensory experience.

    Cupping Notes:
    Sweet, Panela, Honey, Chocolate
    Long aftertaste, a bit heavy

    Samples A, B, and C are of the same coffee (and lot), picked and processed on the same day.

  • Washed Caturra with Alcohol Infusion
    Samples A, B, and C are of the same coffee (and lot), picked and processed on the same day.

    For the purposes of this experience, “infusion” is defined as the addition of an organic substance (fruit, juice, spice, extracts, alcohol) in order to alter the fragrance, aroma, aftertaste, acidity, mouthfeel, and sweetness.

    In this case, an organic alcohol infusion was used to bring out woody notes.

    Cupping Notes:
    Sweet, Soft Rum
    Good balance, very pleasant long aftertaste

  • Washed Caturra with Fruit Flavor
    Samples A, B, and C are of the same coffee (and lot), picked and processed on the same day.

    For the purposes of this experience, “flavored” is defined as the addition of an inorganic substance (artificial flavor, similar or identical to the natural flavor already present) in order to alter the fragrance, aroma, aftertaste, acidity, mouthfeel, and sweetness.

    In this case, an artificial fruit flavoring for red and yellow fruits were added to enhance the intrinsic notes already present in the washed “control” coffee.

    Cupping Notes:
    Sweet, Fruit Punch, Ripe Banana
    Good Balance, Pleasant Short Aftertaste

  • Natural Caturra
    Samples A, B, and C are of the same coffee (and lot), picked and processed on the same day. Sample D is the same coffee, but a different lot.

    Sample D offers a chance to understand what a natural proccessing approach would yield (compared to the infused and flavored samples).


    Cupping Notes:
    Sweet, Red Fruits, Caramel
    Medium Body, Short Aftertaste

Questions to Consider:

  1. Before you tasted these samples, what did you expect they might taste like, based on the description of this sensory session? How did that expectation play into your logged experience?

  2. Did you find it easy or hard to differentiate between the different samples?

  3. Compare the notes on your tray to the information about which sample was which: Were you able to identify which samples were “infused” and which samples weren’t? Does knowing which sample was which change your impression of what you experience?