New coffee arrivals yet again. We have a new lot of EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more Yirgacheffe – Moledina 3993, traditional wet-processed floralFloral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it... ...more and citrus, but not sourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness... ...more. This lot is remarkably sweet (think ripe tangerine). The name? It is from the exporter who brought this coffee to our attention, and 3993 is the final digits of the “chop” (ICOThe ICO, International Coffee Organization, is the governing body for the world coffee trade. The ICO was responsible for the quota system that limited exports from each country,... ...more lot number). On a different note, new cropRefers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the... ...more IndonesiaUSDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was... ...more continues to trickle in. No, not the SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial... ...more (which we expect in December, a very short crop this season). No, not another SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more. This time a heavy-bodied Timor FTO Maubesse . This lot has more “Java-like” character, more rusticA general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried... ...more, forestyA flavor found in rustic Indonesia coffees, wet-hulled types from Sulawesi and Sumatra in particular, reminiscent of a walk in the woods.: A flavor found in rustic Indonesia... ...more Indonesia funk than last year’s peaberryA peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having... ...more lot, and a ton of think, viscous bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more. It also makes a great S.O. espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more at FC+ roast. And for you classic espresso hounds, there’s a new lot of India Organic Washed Robusta. OrganicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms... ...more from IndiaS-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in... ...more is good since they have the habit of puffing methyl bromide into the containers before they seal them up. It’s not as nasty as it sounds, and a strange choice to make since good clean Specialty coffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of... ...more is not going to have little bugs crawling around in it (low grade coffees harvested from the ground are a better target for fumigation). Anyway, I have been researching methyl bromide and will write more about the fumigation issue a bit later.
