(09/10/10)
So long to Soledad, thanks for the memories. But fear not, shrubbers, for we have two new offerings up right… now!
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 La Esmeralda Yellow BourbonYellow Bourbon is a subtype that has fruit which ripens to a yellow color, found mainly in Brazil where it was first grown. Bourbon coffees are named for... ...more
http://www.coffeeshrub.com/shrub/coffee/guatemala-la-esmeralda-yellow-bo…
“The cup has a brilliant 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 (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), clean almond hazelnut roast tone and cocoa in 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. The 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 is simply stunning, and has a 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 flavor, and the bright notes keep the cup lively as the temperature dips. As it cools the 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 seems syrupy, and this pairs well with the sweetness and nuttyNutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to... ...more roast tones. It’s a classic Central coffee from a classic cultivarCultivar is a term used interchangeably with Varietal in the coffee trade to indicate plant material, although there are distinctions.: The naming of a cultivar should conform to... ...more.”
& a new arrival of a favorite from last year
El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more La Montañita PacamaraAs the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958,... ...more
http://www.coffeeshrub.com/shrub/coffee/el-salvador-la-montañita-pacamara
“The cup is really outstanding! The dry fragranceIn the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot water is added. The term fragrance is used... ...more from the grounds has sweet molasses and 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 syrup, aromatic wood, raisin, dried plum, malt. Adding hot water, the wet aromatics have a lot of spice, cinnamon stick in particular, but there are also lush 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 aspects, tropical fruits and strawberry jam on the break. The cup has strong fruit-forward character from hot to cool, intensifying as the coffee looses temperature. It’s a very juicy cup, with strawberry-rhubarb, raspberry 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 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 cider flavors. There is a hibiscus floral note as well. ”
Don’t sleep on z’s