Again! Another four coffees to add! What’s with the number four?! I am not sure, maybe we should play the lottery. In any case, here are the coffees:
First is the return of AustraliaAustralian coffee bears resemblance in the cup to the soft "Island Coffee" flavor profile. Coffee cultivation began in Australia in 1880 and continued through 1926, but was found... ...more -Mountain Top Farm, a Fancy grade semi-washedAn uncertain term to describe a coffee processing technique somewhere between wet-process and dry-process: Semi-washed has been used, most commonly in Brazil, to describe a hybrid coffee process.... ...more coffee with a juicy 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. Next is a national auction winner from BoliviaBolivia has always been a coffee origin with great potential, the potential to have a unique Specialty coffee offering with unique cup character.: There's no better way to... ...more, Bolivia Juan Coaquira Mamani Microlot, with 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 and stone fruit tastes. And the return of the classic El Salvador Finca Matalapa Peaberry versatile for light or dark roast with an orangeOrange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range... ...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, And finally it’s a change in the naming conventions for our 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 blends, from geology to acoustics: Espresso Workshop #6 – “Treble Response”. 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 ground coffee has a cocoa-nut roast tone, Nutella sweetness, 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, black 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, 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 truffle. The wet aromaIn cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve smelling the "crust" (floating coffee grounds) on the... ...more is spicy, with pepper and dark plumy fruit. This describes the primary flavors of the espresso, with richly layered brightness (hence Treble Response!) tapering off into intense and tangyAn adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. ...more chocolate 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 notes. Tom and I enjoyed this iced this past weekend and it was lovely.
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