August 21, 2015
Single Origin Sample Set: Ethiopia 8-Pack – An 8 lb pack of our current 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 coffees from 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 with a small discount. These are 88 to 93 point coffees, dry and wet processed, a sampler skewed toward the mind-blowing side of the coffee tasting spectrum.
Hawaii Ka’anapali Maui Mokha – Mild 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, sweet-grain and fruit flavors, and nice 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. 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 dark 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 and raisin bran cereal flavors, along with a dusting of cocoa comes out in the darker roast levels. We have a limited supply so orders are limited to 1 and 2lb bags.
Honduras Belen de Ocotepeque -Don Vasquez – boasts a thick, honeyed 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, followed by cherryEither 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... ...more and apricot top notes, and fresh, herbaceous hints. The 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 is very syrupy lending to the lasting bittersweetness that fills out 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.
Sulawesi Bone-Bone Village – has a fruit-forward profile, combined with rustic, syrupy sweetness, and thick body. The profile is complexThe 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" ...more; herbalA 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... ...more notes, layers of raw sugars, and ripe tropicals. An impressive 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 cup, with a lasting, slow-disappearing finish.
