–Ethiopia Yirga Cheffe Teklu Chele’lektu has pointed acidity
Acidity 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 flat. Acidity can sound unattractive. People may, a deep 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 desirable quality, and the green bean has, and with a healthy dose of fresh star jasmine
A very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the common flowering vines, teas, potpourri, etc. Jasmine.
–Ethiopia Yirge Cheffe Kore Kochore shows bold flavors of sugar-browing – like maple, and caramel
Caramel 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 lose potential caramel sweetness, as it exists syrup and a nice hint of dried wildflowers.
-Costa Rica Helsar Magdalena Vega, a nice dual-use coffee.
–Tanzania Shah Plantation AA offers a unique balanceSuggests 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 of sweetness and acidity as a brewed cup.
Look out in the coming weeks for our first arrivals of Kenyas, the return of Ugandan coffee, as well as our latest Workshop blend #31.
