This coffee has a very distinct flavor profileFlavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case... ...more with sweet spice notes, paired with tea, flowers and fruit. Keep your roasts to a fairly tight range of City to City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more, since going dark on this coffee seems to obscure it’s prime attributes. From the dry grounds, jasmine-violet 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 scents are clear, as well as ginger and dark honeyIn coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... ...more. Light roasts have a graham cracker 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. City+ level has even more violet blossoms, more honey 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, maple syrup on pancakes with sweet spice notes of ginger, cinnamon and cardamom….AND gingerbread! While the cup has a distinct sweetness, it is restrainedA descriptive term I use to communicate a well-structured, classic, clean flavor profile from a wet-processed coffee. This would be in opposition to coffees with exotic character, flamboyant... ...more; not a full, round sweetness. In fact it seems moderated by slightly bracing, tannin tea-likeA term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. ...more notes (Earl Grey). 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 is fairly light, with a waxy mouthfeelHow a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a... ...more and a suggestion of walnut oil. It’s a very aromatic, delicate and distinct cup. It’s not a powerful or aggressive coffee. Over-roast it, or, heaven forbid, add cream to it, and you can kiss that unique character goodbye.
More about Ethiopia WP Guji Oromo.
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