It’s crazy here, really crazy. Maria is crazy, I am crazy. We are working like crazy, packing like crazy, cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more like crazy (hence I dug up the “coffee cupping monkeys” photo from an originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... ...more trip I took). Just be glad if you are one of those who does not get swamped at the holidays, if you can actually enjoy it. We envy you. Then again, we love coffee, and no holiday avalanche of orders can prevent these fantastic new arrivals from coming available. Here the are:
A new cropRefers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the... ...more dry-processed, heavy 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 Brazil Screen-Dried Moreninha Formosa is here. 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, syrupy, and rusticA general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried... ...more; some will love it, others might find it too funky. Either way, this cup has character! Along the same lines is our new crop, Dry Processed lot of 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 Grade One Toraja; deep, intense, dark 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, wet earth. In terms of the more classic cup character, a velvetyA mouthfeel description indicating elegant softness, refined smoothness: A mouthfeel description indicating elegant softness, refined smoothness. See Silky as well. ...more and infinitely more sophisticated Colombia Tolima Planadas – El Jordan; 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, with fruited shades of berry 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. We are lucky: there seems to have been some great late crop lots out of EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more at a time we are normally out of these coffees. Here is a stellar lot: Ethiopia Late Harvest Yirgacheffe. And we have a nice, fresh new lot of lively Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity,... ...more Tres Rios WP Decaf.
