Hope everyone had a nice holiday weekend! Is everyone rested and ready for five exciting new offerings today?! OK, here goes… Heading things off is a new coffee/farm for us: the Costa Rica Chirripo -Finca Alaska. This is unique in its 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 and 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 for a Crestones coffee and we’re happy to have this intensely 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 cup in our arsenal. Next we have El Salvador Matalapa -Tablon El Amate, a versatile coffee from light to 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 roast, this is from a great older farm that we’ve enjoyed for quite a few years. Look for 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 citrus and butteryA mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high... ...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 from this PacasA mutation of Bourbon cultivar that appeared in El Salvador in 1949: Pacas is a natural mutation of Bourbon cultivar that appeared in El Salvador in 1949. It... ...more type coffee. We are excited to add another 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 to our inventory… the Kenya Kirinyaga Karimikui, a 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 array of 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, fruit notes, and 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 with a syrupy sweet body to boot. We haven’t seen quality Jamaican Blue Mountain in awhile, but this JBMJBM is short for Jamaica Blue Mountain, which is both a trade name for certain Jamaica coffee, and a Typica cultivar. As a cultivar, it is one of... ...more, grown in 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 is special indeed. Fans will remember Guatemala Finca La Bella JBM Cultivar‘s great body, toffee, caramel, and restrainedA descriptive term I use to communicate a well-structured, classic, clean flavor profile from a wet-processed coffee. This would be in opposition to coffees with exotic character, flamboyant... ...more brightness. Look for lemonLemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic... ...more and 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 brightness at the lighter roasts. Last on the list is the Ethiopia Organic Shakiso Wet Process with moderate brightness, caramel and jasmineA very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the... ...more tones, and lemon scent. Phew! Those summaries were a mouthful. Check out Tom’s full reviews too!
Related Posts:
