July 19, 2015
Colombia Timana Dos Cafetales – a complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" ...more cup with tropical punch, berry jam and citrus accents.
Colombia Timana Finca La Colina – a clean, fruitedIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more cup with appleAn acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another... ...more, peach, cinnamon and apricot hints.
Guatemala Antigua Pulcal Inteligente – 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 and caramelized sugar, ripe plum, pineapple, blackberryBlackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it... ...more, Asian pear, and elegant acidityAcidity 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... ...more.
Guatemala Huehuetenango Finca Rosma – high levels of fruit, 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 and acidity with grape, plum and appleApple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green... ...more notes.
Mexico Organic Jaltenango SWP Decaf – a low-acid, balanced cup with notes of 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, roasted nut, hints of black tea and dried fig
Tanzania Igawa-Mbeya SWP Decaf – developed sweetness from start to finishSimilar 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... ...more, boasting honey, brown sugar, and fruited top notes. Good for 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.
Brazil Carmo de Minas SWP Decaf – molasses sweetness, 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 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, and roasted nut. Good for espresso.
Colombia Timana SWP Decaf – white sugar to cane juice – spiced cider and a hint of sweet cocoa. Background notes of rye and barley malt, and clean finish
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