Oct. 16, 2015
- Colombia Corregimiento Palmichal Microlote – Grape juice brightnessA euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee.... ...more and is near effervescentA combined mouthfeel and flavor sensation, hinting at a dynamic and lively cup: While coffee is not a carbonated beverage, at times a combination of factors (brightness/acidity with... ...more. Light roasts have berry and 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 tea flavors with 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 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. Medium roasts have ‘sweet fruit’ flavors, like stone fruit nectar and boysenberry syrup, along with Dutch cocoa flavor in the 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. It has amazing 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 will double as a near-perfect 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.
- Costa Rica Helsar -Sonia Vega – This coffee has a flavor of “Coffee Nib” candies. It captures the bittersweetness that makes up the foundation of most coffee. A bit like burned caramelCaramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will... ...more, the bittersweetness disappears shortly 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. There’s a cacao tone paring well with dense sweetness and makes a near-perfect espresso.
- Ethiopia Yirga Cheffe Dry Process -Aricha – This coffee is remarkable with fruit flavors like dried strawberry, stone fruit juice, raw sugar notes, 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 and ruby red grapefruit as the cup cools. There’s a citric brightness, an 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 often dulled in naturally-processed coffees. The list of flavors we had from our test samples is too long to list.
- Ethiopia Yirga Cheffe Dry Process – Gedeb Asasa – This is an extremely sweet natural, loads of 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 sugar note and sweet citrus flavor. There is a bracing quality too, a level of acidity that weaves these top notes tightly together. Full City roasts develop notes of blueberryBlueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh... ...more and boysenberry, mango filling, with a dark 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 syrup flavor is well in focus.
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