Five new coffees!: Guatemala Huehuetenango Finca La Maravilla, Guatemala Huehuetenango La Esperanza Pacamara, Sulawesi AA Wet-Process Toraja, Sulawesi Toraja WP Decaf, and India Sufia Robusta. We have some exciting couplings this week and some will be familiar. Let’s start off with two Guats… First it’s 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 Huehuetenango FincaSpanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more La Maravilla, with its classic lively profile with 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 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 and 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 in the cup. Next up is the Guatemala Huehuetenango La Esperanza PacamaraAs the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958,... ...more, a contender in the CoE auction that should have gone to the top ranking. Tom sought this special coffee out when the auction was over; it has an unique flavor profileFlavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case... ...more with vanillaVanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. ...more, 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, warming spiceA term indicating a spice blend with ingredients such as ginger, cinnamon, nutmeg, allspice, clove, anise pepper. While it is not exactly the same thing, warming spice blends... ...more 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 notes. We paid a premium for this very well prepped coffee; check it out! Next up are the sweet and bold SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial... ...more WP Torajas in Decaf and Regular. This is a great single-origin 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 for those looking for the sweeter side of Indonesian flavors. Last, but not least, is an espresso blender that cups good as a single-origin too… the IndiaS-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in... ...more Sufia 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. Look for aggressive “tobacco-like” flavors and also abundant cremaCrema is a dense foam that floats on top of a shot of espresso. It ranges in color from blond to reddish-brown to black. Blond crema may be... ...more in this special offering [limit to 5lbs].
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