Colombia Pedregal – Agua Blanca Microlot has Sweetness 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 desirable quality, and the green bean has like 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 sticks with delicate dried Floral 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 smells” which, admittedly, isn’t the most helpful. hints and The 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" sugar browning notes of 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 and butterscotch, very limited quantity available.
Colombia Huila – Pitalito Microlot is yet another outstanding fresh arrival, replete with golden raisin alongside fruit juice flavors of pear and 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.
Ethiopia Anfilo-Shebel Fana Cooperative with soft Acidity 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 flat. Acidity can sound unattractive. People may (Ancestral grapefruit from Southeast Asia - it has mild grapefruit flavor but low bitterness. In a coffee description , this mean a mild and not-so-aggressive citrus flavor, or citric acidity. It is clearly citric but), red berry, stone fruit flesh, candied citrus, and Dutch drinking cocoa.
Guatemala Patzun – Finca Santa Anita has nectarine, apricot, caramel, milk A 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 chocolate. But what type? There are so, and a honeyed Similar 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 combine these to form the "final flavor.
Java Sunda – Pak Andri is nicely 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 with green melon, Apple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green (Granny Smith type for example), red apple, dried apricot, and a pleasant, English Breakfast A term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. quality.
Rwanda Kivu Kanzu is so juicy, with caramel sweetness, "Red honey" process gesha at a coffee farm in Costa Rica's Central Valley growing region. The honey process has nothing to do with honey other than the fact that they're both sticky! It's a term, apple, pear, and is very "complete" in terms of acidity, sweetness, and Associated 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 organic compounds that are extracted from brewing.
Rwanda Tumba Cocatu has a thick body, cane juice sweetness, Can 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 things, distinct from dried fruit or over-ripe citrus and chocolate roast tones.