July 3, 2015
Colombia Finca La Mesita – raw sugar Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has and malic to tea-tannic A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic with Asian pear, red raisin, An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to, lime-aid, and cinnamon stick. Good for A 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 a working definition for espresso: A small.
Costa Rica Helsar – La Petisa – shows Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a in sugar sweetness and bittering cocoa tones with red grape, Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee, and raisin.
Costa Rica Los Crestones Finca Alaska – has a pleasant tartness, cranberry and habiscus, along with sweet flavors of raisin, plum, and oatmeal cookie. A mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high level of lipids (fats) in the coffee, to A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so tones in the Similar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We combine these to form the "final flavor.
Guatemala San Diego Buena Vista Yellow Bourbon – balanced sweet/bittersweet tones and Structure is an esoteric term, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive.: Like Balance, structure is an esoteric term. After all, you can't taste a "structure" nor can you brightness, highlighted by notes of brisk tea, chamomile A flavor descriptor in coffee reminiscent of herbs, usually meaning aromatic, savory, leafy dried herbs. Usually, more specific descriptions are given, whether is is a floral herb, or sage-like, etc. In reality, there are very infusions, and citrus.
Honduras San Fernando – Rodriguez Pacamara – has an Aroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its flavor profile and come from the perception of sweet pipe tobacco and The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" sugar browning. It’s laden with In coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This form of sweetness is largely a dynamic sweetness, dried tamarind and date.
Honduras Santa Elena – Región Cueva Pintada – shows excellent sweetness with counteracting bittering burned sugar, and cocoa powder. Mild fruit flavors are off in the distance and the finish is sweet and clean.
Tanzania Mbeya Iyula Mill Peaberry – Aroma of roasted barley and Assam tea, with an underlying simple syrup sweetness, and baking spice top notes. Flavors of darker roasts run the range of chocolate liqueur to licorice root.