We were looking over which new-arriving coffees were most popular, and which were selling slower, and I was shocked to see that Herbazu wet-process was a laggard. Shocked! Anyway, looking at sales, or promoting a coffee because it isn’t ripping off the shelves is all foreign to me. It’s more “businessy” than SM, but the idea that poor Herbazu isn’t popular hurt a little bit. It’s like someone calling your child ugly. It’s not right. Is it the name? Sounds 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? Is it the fact it is a super clean, bright classic Costa Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.: Can a, which is less interesting than the newer, more exotic Miel-processed coffees like Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill. A Finca does not necessarily have a Genesis? I roasted some Herbazu samples and put them in the daily 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 lineup against some other Central Americas, Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it's neighbors have sophisticated coffee production:, 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, etc. Stunning coffee. Dynamic, sweet in the Aroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its flavor profile and come from the perception, citric, A flavor or mouthfeel characteristic, hinting at a tingly, prickly, lively or piquant aspect. Peppers, spice or citrus can all be zesty., palate-cleansing. Surprising was how the slightly darker FC roast cupped. Rindy Orange 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 in degrees of ripeness, which also involves notes were sweeter than the light roast, with a darker berry fruit underlaying the Meaning pleasantly pungent or zesty in taste, spicy, provocative, sapid. citrus. It’s great coffee. It’s a 90 point cup for sure.
Anyway, the normal mode here is to simply “do what I do” and not look at what sells, etc. The idea is to buy great lots from each In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate,, to identify a great farm, work with them, and just tell the story of the coffee and the cup. That’s it, to let your palate lead you to great coffees, and buy with your heart. Maybe I should just ignore the relative popularity of each coffee, and just focus on sourcing the best lots. But, I might ask, if you are considering a bright, classic Central, consider poor Herbazu. I doubt you could possibly find flaw with such a precious coffee. -Tom