We have new lots that just arrived and a few that arrive Friday the 25th. I am excited about an out-of-season offering… why? Because we had it vacuum packaged in Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor to preserve freshness, and the cup is outstanding: Ethiopia FTO Yirga Cheffe Konga cooperative. I am recommending very light roasts for a 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. , sweet. It’s a syrupy Yirga Cheffe with remarkable clarity in the cup flavors, that is best with a very light roast. And it’s the first Vacuum-packed Ethiopia we have offered. (BTW, that means we receive it in vacuum bags, then we pack it and ship it in our normal zip bags. PS: Starting with this lot, we will be spelling Yirga Cheffe as two words, as it is in Ethiopia. )
We have a new lot of Colombia Los Naranjos de Huila, bright and multi-fruited. This is from a group of Huila farmers with average production around 10 bags, and the total group less than 100Â growers. They are at altitudes ranging from 1600 to 1900 meters,Â and all lots are wet-processed and sun-dried, then cupped, classified and combined based on the cup flavors.
We have been holding back on a Guatemalan 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 the United States. : Guatemalan growing regions offering because we had so many, but now is the time to launch Guatemala Huehuetenango -Finca San Vicente, a remarkable, dense 100% A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon, originally grown in Brazil. It was developed like our other Guats, that cups like the day it got here. It’s so classic, crips, well Structure is an esoteric term, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive.: Like Balance, structure is an esoteric term. After all, you can't taste a "structure" nor can you
We have another Colombia Huila Valencia, a pooled coffee of many farmers, but we just happened to find a really nice lot here, balanced and sweet. It’s a crowd-pleaser.
And Sumatra Classic Mandheling is back with a vengeance, and excellent cup from a particular locale with old-growth Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the "character" that Typica USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like plantings. This lot has nice Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting. Sorting means using density sorters with much less percentage of defects than we have seen in recent seasons. Yes, it has that aggressive, Generally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the moisture leaves the seed it takes organic, wet-earth character. But it also has a 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, mild fruitiness, a 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 The set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term define the set of flavors that result that has a Creamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery., A 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 chocolate. But what type? There are so dimension to it as well. The Similar 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 combine these to form the "final flavor goes toward the Bittersweet 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 other roast reactions, as well as bittering, with a Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors (peppery spice) quality emerging, reminding you of the deep, heavy-handed cup character that epitomizes Sumatra. It has a bit of all the defining Sumatra flavors wrapped together in one coffee, and maintains a 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 between them. Most people might taste this and just say, “Boy, that’s nice Sumatra”. ï¿½
1/29: Tuesday arrivals include a great 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 had for 3 seasons now, from the matriarch of Minas! Brazil Carmo- Nazareth Dias Pereira deserves a light roast to bring out the sweet citrus and mild malty notes, but makes great A 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 a working definition for espresso: A small at FC+ too. the wet aromatics become very sweet and malty, with floral notes (wildflowers) initially, and hints of A flavor hint of sage found in coffee, either leafy sage, dried sage, or sage flower. This could indicate a more rustic cup quality, or even defect flavor in dried sage, or a very clean blossom. There is something pleasantly savory about the aromatics. In the light roast the cup has very mandarin-orange-like flavor, tea-bisquit and barley, with a very mild overall We have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale to rate intensity, from Mild to Bold. of flavor. As it cools, Meyer Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic citrus aspects, but not as blunt sourness. notes emerge, more as a flavor than an aspect of 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 (it’s a mild and proportionate acidity overall). Darker roasts take on more bittersweet and chocolate character with some Anise seed is highly aromatic and has a flavor similar to fennel and licorice, used to flavor various foods and liquors: Anise is a flowering plant in the family Apiaceae native to the eastern Mediterranean and A 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 sage-like, etc. In reality, there are very hints, but the lighter roasts are what distinguish the quality of this coffee. ï¿½
So that’s the run-down …I am listing the Brazil days in advance because I am off to S-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in Indonesia, but is not a high volume early tomorrow. looking for that oddball Coffea Liberica is a distinct Species in the Genus Coffea : Coffea Liberica is a distinct Species in the Genus Coffea originating in Liberia, West Africa. It is a tree-like form, with mild cup that coffee. -Tom