Costa Rica Finca La Ortiga has vibrant 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, milk 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 red 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.
El Salvador Wet-Hulled Sumalvador is true to its processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... ...more method with fresh cedar hints alongside baker’s chocolate.
Brazil Fazenda do Sertao Catuai has nice clarity in light roasts, big 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, and nut roast tones at darker levels.
Java Sunda Ambet Kasih with butterscotch 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, oaked wine and 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 notes.
