What factor does NOT typically affect the taste of a coffee?

The packaging of coffee primarily serves to preserve its freshness and protect it from external elements, rather than directly influencing its taste. While the quality of the packaging can help maintain the flavor by limiting exposure to air and moisture, it is the inherent characteristics of the coffee beans and their preparation that primarily determine taste.

In contrast, color, processing method, and aroma are all critical factors in shaping the overall flavor experience of coffee. The color of the roasted coffee can indicate its roast level, which directly affects taste. The processing method, which includes how the coffee cherries are handled after harvesting, can significantly influence flavor profiles by affecting sweetness, acidity, and body. Aroma, closely tied to taste, plays a vital role in how flavors are perceived; our sense of taste is complemented by our sense of smell. Thus, while packaging is important for preservation, it does not typically affect the fundamental taste of coffee.