The “terroir” and the variety of the coffee bean largely determine the taste of the coffee. “Terroir” includes microclimate, variety, soil type and altitude. These factors influence how the plant grows and how it develops. The way of processing the coffee cherries and the roasting profile also influence the coffee and, of course, the brew method. Our taste buds can distinguish five basic tastes: sweet, sour, salty, bitter and umami. The receptors to distinguish this are all over the tongue and each person has their difference. The sense of smell is also very sensitive and can distinguish more than 10,000 fragrances. What you smell in coffee, we call the aroma.