In coffee cupping, the “herby” flavor descriptor refers to aromas and tastes reminiscent of fresh or dried herbs. This characteristic can range from subtle, green, and vegetal notes to more pronounced, aromatic, and sometimes slightly medicinal qualities. Here’s a detailed breakdown of how herby can manifest in coffee:

1. Types of Herby Flavors in Coffee:

• Fresh Herbs:
• Basil, Mint, or Lemongrass: Bright, green, slightly sweet, and refreshing.
• Thyme or Rosemary: Earthy, slightly woody, with a touch of pine-like sharpness.
• Parsley or Cilantro: Fresh, slightly grassy, with a mild vegetal edge.
• Dried Herbs:
• Oregano or Sage: More concentrated, slightly bitter, and earthy.
• Tea-like (Chamomile, Green Tea): Mildly floral, dried herbal, or hay-like.
• Green/Vegatal Herby Notes:
• Green Bell Pepper, Fresh Cut Grass, or Peapods: These can indicate underdeveloped beans (under-roasted) or certain processing methods (e.g., some natural or wet-hulled coffees).

2. Origins & Processing Influence:

• High-Altitude Coffees (Ethiopia, Kenya, Colombia) may exhibit more herbal complexity.
• Wet-Hulled (Giling Basah) Sumatras often have a savory, herbal quality (think bay leaf or dried thyme).
• Underdeveloped (Light) Roasts can emphasize raw, green herbal notes.
• Natural or Honey-Processed Coffees sometimes retain more herbal sweetness (e.g., mint or lemongrass).

3. Positive vs. Negative Herby Notes:

• Positive: Balanced, aromatic, and complementary (e.g., mint in a Kenyan coffee or lemongrass in a washed Ethiopian).
• Negative: Overly vegetal, raw, or stem-like (can indicate under-ripeness, poor processing, or under-roasting).

4. Pairing with Other Flavors:

Herby notes often accompany:

• Floral (jasmine, elderflower)
• Citrus (lemon zest, bergamot)
• Spicy (black pepper, clove)
• Earthy (tobacco, cedar)

5. Coffee Examples with Herby Notes:

• Ethiopian Yirgacheffe: Lemongrass, basil, or tea-like herbs.
• Kenyan AA: Blackcurrant with hints of thyme or sage.
• Sumatra Mandheling: Dried bay leaf, oregano, or woody herbs.
• Some Costa Rican Honey-Processed: Mint or spearmint undertones.

Conclusion:

A herby profile in coffee can add complexity and freshness when balanced but may be a flaw if too dominant (indicating underdevelopment). It’s a fascinating note that connects coffee to botanical and savory dimensions, making it a unique experience in specialty coffee cupping.

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