September 5, 2014
Ethiopia South/West Sampler is a 4 pound focused look at different coffees from one of the most prized countries we work in. Profiles will vary widely with varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more as well as with roast development.
Costa Rica Familia Bonilla SWP Decaf is very balanced, on the milder end of the spectrum with 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 pear notes and equal parts dark sugar and cocoa flavors.
Ethiopia Dumerso-Kochore SWP Decaf is 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, 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, bright 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.
Guatemala San Diego Buena Vista SWP Decaf has 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 dark sugar 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, highlighted by top notes of cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or... ...more and 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 with 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 flavors at darker roasts.
