A 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 Apricots from Sun Maid at the supermarket, vs. unsulphured dried apricots from the bin at the Health Food Coop. White sugar vs. MuscovadoA type of unrefined brown sugar with a strong molasses flavor, although it is not made by combining molasses with white sugar.: Also known as "Barbados sugar" or... ...more natural dry 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. Buckwheat pancakes vs Bisquick. Bacon from the supermarket vs bacon from the farm. None of those are what I am talking about with the 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, but rustic is a lower process level in general, and might involve more earthyEarthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet... ...more, woodyGenerally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the... ...more, forestyA flavor found in rustic Indonesia coffees, wet-hulled types from Sulawesi and Sumatra in particular, reminiscent of a walk in the woods.: A flavor found in rustic Indonesia... ...more, mushroom, mossy hints like a SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more, or might be more fruityIn 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, 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, wineyA taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East... ...more, ripe fruit, light fermentAs an aroma or flavor in coffee, ferment is a defect taste, resulting from bad processing or other factors. Ferment is the sour, often vinegar-like, that results from... ...more, balsamic vinegarA defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation.: Vinegar-like qualities are a defective flavor taint in coffee, resulting perhaps from poor processing, fermentation,... ...more etc etc in a 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 natural coffee. Sometimes I refer to lemonade from a mix and homemade 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 lemonade, hand-pulped, etc. So it’s a very general and broad comparison. It could be made along many flavor lines, such as fruity, or sweet, or herbalA flavor descriptor in coffee reminiscent of herbs, usually meaning aromatic, savory, leafy dried herbs. Usually, more specific descriptions are given, whether is is a floral herb, or... ...more (which tends to be weighted toward rustic), or even 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. Very clean coffees, traditional wet processWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... ...more types, would rarely have rustic flavors. Natural dry-process coffees would almost always have rustic flavors. Hybrid processes such as pulp naturalPulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal... ...more (miel or honey coffees) range between wet- and dry-process. Mechanical demucilageDemucilage refers to a method to remove the fruity layer of coffee cherry... the called mucilage. Mucilage is the layer between the outer skin and the parchment layer,... ...more coffees can be very clean, very rustic, or anything inbetween depending on process conditions.
