Funk vs. Classic: Reading a Coffee's Flavor Profile
By The Sane Editors
Natural, fermented and experimental processes are reshaping what a cup can taste like. Here's how to navigate the spectrum from wild fruit to clean chocolate.
Walk into any specialty café in Zürich today and the menu reads less like a coffee list and more like a wine cellar. Origins, varietals, processing methods and tasting notes all jostle for attention. For newcomers it can be overwhelming, so we built Sane's flavor lens around two friendly poles: Funk and Classic.
“Funk” describes the wild, fruit-forward, sometimes boozy cups that come from natural and anaerobic fermentation. Think blueberry jam, ripe mango, a whisper of strawberry yoghurt. These coffees are polarizing on purpose. They reward curiosity.
“Classic” is the comforting end of the spectrum: washed coffees with clean acidity, notes of chocolate, caramel, toasted nuts and citrus. Dependable, balanced, and endlessly drinkable.
Most great roasters work across the whole range. Sane simply helps you find the cup you're in the mood for today, and discover the one you didn't know you'd love tomorrow.