This coffee has a very distinct Flavor 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 of our spider graph charts in each with sweet spice notes, paired with tea, flowers and fruit. Keep your roasts to a fairly tight range of City to 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 starts in the 395 to 405 degree, since going dark on this coffee seems to obscure it’s prime attributes. From the dry grounds, jasmine-violet 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. scents are clear, as well as ginger and dark In 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 form of sweetness is largely a dynamic. Light roasts have a graham cracker In 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 coffee, as well as "breaking the crust",. City+ level has even more violet blossoms, more honey 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, maple syrup on pancakes with sweet spice notes of ginger, cinnamon and cardamom….AND gingerbread! While the cup has a distinct sweetness, it is A 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 and "loud", a fruity dry process coffee,; not a full, round sweetness. In fact it seems moderated by slightly bracing, tannin A term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. notes (Earl Grey). The 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 is fairly light, with a waxy How 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 tactile sensation in the mouth used in 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.