Colombia Pedregal – Agua Blanca Microlot has 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 like 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 sticks with delicate dried 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 hints and 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 sugar browning notes of 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 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 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.
Ethiopia Anfilo-Shebel Fana Cooperative with soft acidityAcidity 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... ...more (pomeloAncestral 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... ...more), red berry, stone fruit flesh, candied citrus, and Dutch drinking cocoa.
Guatemala Patzun – Finca Santa Anita has nectarine, apricot, caramel, milk chocolateA 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... ...more, and a honeyed finishSimilar 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... ...more.
Java Sunda – Pak Andri is nicely 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 with green melon, appleApple-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... ...more, dried apricot, and a pleasant, English Breakfast tea-likeA term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. ...more quality.
Rwanda Kivu Kanzu is so juicy, with caramel sweetness, red honeyThe honey process has nothing to do with honey other than the fact that they're both sticky! It's a term that became popularized in Costa Rica as another... ...more, apple, pear, and is very "complete" in terms of acidity, sweetness, and 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.
Rwanda Tumba Cocatu has a thick body, cane juice sweetness, 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 citrus and chocolate roast tones.
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