Here is some more analysis, in visual form, of the soil and varietal analysis I did of last year’s coffee crop in Puerto Rico. I entered each word every time it appeared on a cupping form, and correlated the data with different varietals. I have many of these charts made, but the files are large, so I’m posting just four here to give you an idea of how they look.
Most of these descriptors are aromatics, because the standard cupping forms have numerical scores for acidity, flavor, balance, and other major categories. Still, if a cupper (myself included) made a note of anything specific, no matter what the category, I included it in these diagrams.
The larger the word is, the more often it came up. The colors are included for contrast only — there is no data attached to the word colors. Click on the pictures to see them up close.
Fig. 7: descriptors for BOURBON
Strong positive aromatics, including notable honey, chocolate, toast, and caramel. Strongest presence of the very positive sweet, as well as the positive tangy.
Fig. 4: descriptors for CATIMOR
Dry is the dominant characteristic, indicated a dry, unpleasant mouthfeel or aftertaste. Ordinary nutty aromatics dominate, with malty tendencies. Negative peanutty and astringent notes are common.
Fig. 9: descriptors for TOP NINE COFFEES (all varietals)
In all we find that the very best Puerto Rican coffees tend to be sweet, bright, tangy and smooth or delicate, with high incidence of honey, nutty, lemon, caramel, chocolate, toast, and floral aromatics
Fig. 10: descriptors for BOTTOM NINE COFFEES (all varietals)
Overall, below-average to poor Puerto Rican coffees suffer from musty and peanutty aromatics, and show high incidence of sourness, dryness, and a lack of sweetness.