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 Guatemalan 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 the United States. : Guatemalan growing regions Huehuetenango Spanish 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. A Finca does not necessarily have a La Maravilla, with its classic lively profile with Caramel 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 lose potential caramel sweetness, as it exists An 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 of the many acids that adds to and Brown 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 common type is highly refined (made by in the cup. Next up is the Guatemala Huehuetenango La Esperanza As 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, and has spread to nearby Central American, 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 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 of our spider graph charts in each with Vanilla 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., In 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 form of sweetness is largely a dynamic, A 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 are often similar to mulling spice mixes and In 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 the difference in terms of these two notes. We paid a premium for this very well prepped coffee; check it out! Next up are the sweet and bold Sulawesi 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 name for the island. Indonesians are available WP Torajas in Decaf and Regular. This is a great single-origin A 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 a working definition for espresso: A small 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 S-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 Indonesia, but is not a high volume Sufia Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use. Look for aggressive “tobacco-like” flavors and also abundant Crema 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 evidence of under-extraction or old coffee, while in this special offering [limit to 5lbs].