August 19, 2015
Sweet Maria’s Liquid Amber 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 Blend – A potent, pungentRefers 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,... ...more blend for espresso beverages. It’s ideal for milk drinks, as this intense 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 cuts through the steamed milk. RusticA general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried... ...more 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, spice, savory notes, long aftertasteAftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while... ...more. Monsooned coffee and a small percentage of RobustaAteng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... ...more add cremaCrema is a dense foam that floats on top of a shot of espresso. It ranges in color from blond to reddish-brown to black. Blond crema may be... ...more and 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. Vienna roastVienna roast occurs at the beginning of second crack. The Vienna stage is where you begin to find origin character eclipsed by roast character.: Vienna roast occurs at... ...more.
ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... ...more Huila -Caficultor Perfil – a nice blend of unrefined sugar and honeyed sweetness, along with dashes of raisin and dried cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or... ...more. An illuminating tartaric 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 highlights the cup, and middle roasts develop lasting 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 bittersweetness. Good for espresso.
EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more Agaro -Nano Challa Cooperative – beautiful cup characteristics with white honeyThe honey process has nothing to do with honey other than the fact that they're both sticky! It's a term that became popularized in Costa Rica as another... ...more sweetness, mild fruit and 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 notes, with ginger snap cookie in the 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. An extremely clean cup-profile, and lighter 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 suits the slight effervescence. Good for espresso.
KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more Kirinyaga Kamwangi AA -fruited and clean, with a nice pointed finish. Stone fruit and citrus juice flavors come through, with a refined cane-sugar sweetness. A nice bittering aspect comes through in the finish (like pulpyCan refer to fruited flavor or sometimes mouthfeel. In terms of flavor, which is how we normally use it, pulpy fruit, it tends toward the rustic side of... ...more orangeOrange 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... ...more juice or peach skin) with an Earl Grey tea note.
GuatemalaGuatemalan 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... ...more Antigua Buena Vista Farm – incredible balanceSuggests 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... ...more between candy-like sweetness, and bittering cocoa tones. Notes of vanillaVanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. ...more, praline, 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, and almond are propped up by structuredStructure 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... ...more malic acidity. Good for espresso.
