New workshop blend and three arrivals: Espresso Workshop #16- Lenny Dee-spresso, Guatemala Finca Candelaria, Ethiopia Harar Longberry, and Tanzania Mbinga Ruvuma Flatbean. Let’s start with the bright shimmering new blend: 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 Workshop #16- Lenny Dee-spresso. Named after a zestyA flavor or mouthfeel characteristic, hinting at a tingly, prickly, lively or piquant aspect. Peppers, spice or citrus can all be zesty. ...more organ player, this blend has orange
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... ...more, bittersweets, and baker’s chocolate
A 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 in the profile. The 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 Candelaria is customer favorite with hazelnut, chocolate and a twist of citrus. This next coffee should be popular: 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 Harar Longberry. We’re happy to add an excellent Harar back to our stock. This profile has fruit tea, cinnamon and chocolate at dark roasts. Lastly is the intense TanzaniaIn terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is... ...more Mbinga with 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 syrup, creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more 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 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 tang. Click through for more notes on the coffees.
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