We have an array of new arrivals. An early Refers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the most recent harvest. As a stable dried Central, El Salvador Matalapa Estate is Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in excellent, with that A mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high level of lipids (fats) in the coffee, Bourbon-type Associated 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 organic compounds that are extracted from brewing and Suggests 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, and Floral 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 smells” which, admittedly, isn’t the most helpful. citrus accent notes. From Brazil 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 sang, "they grow an awful lot of we have a full natural single A "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does not necessarily have a mill. (And Finca arrival, Brazil Cachoeira Yellow Bourbon Dry-Process, with heavy body, low 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, fruit and Brown 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 common type is highly refined (made by Sweetness 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 we have 2 In terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is certainly the dominant coffee. Peaberries are often arrivals from the Southern districts. Tanzania Hassambo Macro-Lot Peaberry is from a single cooperative and has a A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in fruit tone, lower acidity, and good depth. The brighter lot is the Tanzania Nyamtimbo Peaberry lot, which is more in the “alto” range, but has dynamic winey accents too. As our special guest One who cups, or tastes and evaluates, coffee.: A cupper is a person who performs the somewhat formal analysis of coffee quality, called cupping. See the definition of cupping for more information. It has nothing Saul Goodyawl says, “S’ all good, y’all”.