August 28, 2015
Single OriginSingle Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from... ...more Sample Set: GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... ...more – features 1 pound bags of coffee from the current offers on our list. These are all wet-processed coffees.
BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... ...more Tres Vecinos 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 – balanced with a nice ratio of sugar-to-bittersweet flavors. Roasted nut is present in the lightest roasts, . Slight fruitedIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more notes pop out as the cup cools, and the 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 is highlighted by fading 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 chocolateA 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... ...more. Great for 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
CongoKivu is the general name for East Congo (Kinshasa), covering a very broad geographical area, and the lake of the same name that divides them. It borders on... ...more Kivu Nyirigongo Station – has healthy doses of unrefined sugars and aromatic woods. A sweet coffee (deeply sweet, really), albeit 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 and with a counterbalance of bittersweet aspects. As it cools fruits really come alive, rindy citrus, boysenberry, and red raisin, along with dry-spice top notes.
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 Dry ProcessDry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun... ...more “Gey” Harar – one of the better Harar selections we’ve tasted in a while. Very sweet, mixed-berry jam and a hint of papaya, with an overlay of earth-toned sugars. A strong note of dried 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 comes out as the cup cools,
Guatemala Acatenango San Diego Buena Vista – notes of brown sugarBrown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the... ...more, almond, spiced cinnamon and vanillaVanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. ...more essence notes in the aftertasteAftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while... ...more. Full City ushers in high % cacao bar flavors, slightly fruited and with a pleasant bittering touch. There’s a great relationship between 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 and bittersweetness
Guatemala Proyecto Xinabajul -Palacios y CastilloCastillo is a selection of the Colombia cultivar that has become the most commonly grown coffee in Colombia. It is preferred to the older resistant variety, Variedad Colombia... ...more – A rock-solid brewed coffeeBrewed Coffee refers to all coffee preparations produced by adding non-pressurized water to coffee grounds. Contrasted with espresso coffee, which is produced under pressure, brewed coffee is primarily... ...more with nectarine and green appleApple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green... ...more tartness, along with 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. There’s a lemonLemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic... ...more note , functioning more as flavor than 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. The structuring 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 in the middle-roast range is much more in line with ripe peach (skin and all) or red apple.
