learn about coffee

Learn about coffee, from species to processing to roasting.

complexity
the most complex food
Coffee is one of the most flavor complex foods in the world and, like other complex flavor foods, defies having a "best" type.
This complexity means that finding coffees that you find most satisfying can vary by time of day, food pairings - and, importantly - may not align entirely with others in your circle of friends and family.
Coffee is a highly personal food and fits our entire them of being about U..
origin
Species and Environment
There are 125+ known species of coffee catalogued and many more species are expected to be identified.
Each species adapts to the local environs and the adaptations change the flavor profile of the coffee.
So the same coffee species can have a different flavor profile based on where it is grown.
processing
Wet, Dry or Honey
Wet, dry or honey classify different processing methods farmers use. Each method significantly impacts the final taste. The factors that determine which method farmers choose include availability of equipment, weather/environmental conditions and desired taste profile.​
- Dry or naturally processed coffee is where the cherries are laid out in the sun for hours
- Wet processed coffee is where the cherries are run through a milling machine to wash away the skin and pulp prior to drying.
- Honey or pulped processing involves elements of wet and dry processing. These cherries are dried as in the natural process but with more of the pulp left on the hulls to enhance the sweetness and caramel flavor in drinking later. ​

roasting
Adding to the complexity
Roasting is the part of the coffee processing steps with which most people are familiar. But are you?
People may *think* that they like a dark roast or a light roast but the level of roast, and how it impacts the flavor of the coffee, is highly dependent on the coffee species, origin, and processing to this step.

The roast converts hundreds of flavor compounds and changes the proteins, sugars, caffeine, chlorogenic acid and trigenelline levels.

UILLIU roasters understand these chemical processes, how they relate to each species and origin, and how to match your desired flavor profile perfectly with the right custom roast of your custom selection of specific origin beans.

profiles
Flavors and Aromas
There are 1,000s of tiny sensors on each person's tongue that detect sweet, salty, sour, bitter and umami. The sweetness flavor is detected on the tip of tongue. Saltiness is detected on the front edges. Sourness is detected on the back edges. Bitterness is detected in the back. And umami is detected throughout the entire front of the tongue.

From person to person there's an enormous difference between the sensitivities of sweet, salty, bitter and umami as well as the physical number of taste buds. The number of taste buds differing can be attributed to factors such as health, anatomy and age. It is not unusual for there to be a 5 times differential in the number of taste buds between any 2 people; in rare cases, the ratio can approach 100 times.
Each person's tastes are different and that's okay! At UILLIU, we break apart those sensations of taste to make your perfect cup of coffee.
regions
Distinctive Characteristics
Coffee tolerates a wide variety of climatic conditions (except freezing). Individual species grow in different locales, adapting to those microclimates, each imparting a palate of flavors and aromas.

UILLIU understands how the various coffee regions impact what you taste.

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