New Coffee Cavalcade

Brazil Sertao Carmo de Minas is one of the cleaner and sweeter Brazils we’ve cupped lately with honeyIn 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... ...more sweetnessSweetness 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... ...more, nut roast tones, and versatility in 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 blends or as SO.

Guatemala Huehuetenango Finca Regalito has stewed peaches and balanced sweetness, also great for SO espressoShort for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee. ...more.

Nicaragua Finca Santa Elena Caturra is clean and crispUsually used as a modifying flavor term, such as "crisp acidity" : Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing,... ...more with peach notes, succinct malty finishSimilar 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... ...more, and a juicy mouthfeelHow a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a... ...more.

Hawaii Kona Kowali Farm Typica has a wonderful brightnessA 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.... ...more that is sometimes lacking in mild Hawaiian lots, white grape notes, cane sugarA refined sugar, that has a no rustic sweetness. This was called "refined sugar" but has been rebranded as "cane sugar" thanks perhaps to C and H brand.... ...more, and a long lasting honeyed finish.

Kenya Nyeri Kagumo-ini Peaberry is vibrantly tangyAn adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. ...more, with sweet mandarin orangeOrange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range... ...more acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more, caramelCaramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will... ...more sweetness and a pleasant citrus zest finish.

Sulawesi Seletan Peaberry has honey and caramel sweetness with appleAn 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... ...more, green grape and kumquat notes at light roasts and bittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from... ...more cocoa at darker levels.