When Tyson Saller talks about his business he sounds like a blend of wine expert and coffee-loving scientist.
“Coffee grown in different regions has different flavor notes,” explained Saller, the owner of Rooster’s Crow Coffee Roastery on Whitesburg Drive. “There are 800 potential flavor notes, and only 200 for wine.”
He divides flavors in two categories: fruity, and earthy-nutty-chocolaty. One Ethiopian coffee he served tasted a little like blueberry tea. Depending on how long it’s roasted, a light roast can have hints of smoke. A fruity coffee may be sour or sweet.