January 16, 2015
Brazil Dry Process Carmo de Minas has dark fruits, sweet/bittersweet base, nice 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, and great for most brewing methods.
Brazil Fazenda Santa Lucia Yellow Bourbon works well on the darker spectrum of roasts. Brown sugar
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... ...more, Layered chocolate
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... ...more 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 and thick body.
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... ...more, Layered 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 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 and thick body.Guatemala Huehuetenango La Libertad tastes of developed sugars, apple
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... ...more, and roasted nut. Balanced throughout multiple roast levels. RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... ...more coffees are in too!
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... ...more, and roasted nut. Balanced throughout multiple roast levels. RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... ...more coffees are in too!Rwanda Coffee Villages shows baking spice, developed sugars, and dark chocolate notes. It’s sweet, bright and leaves with a clean 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.
Rwanda Karongi Gitesi is floral
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... ...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 has layers of sweetness!
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... ...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 has layers of sweetness!Rwanda Tumba Cocatu has sweet golden raisin, raw 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, caramel
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... ...more malt, and red 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. Fruited citrus notes and thick body to boot!
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... ...more malt, and red 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. Fruited citrus notes and thick body to boot!Peru FTO Junin – Jonathan Tocto Microlot with cane juice sweetness, tart yellow apple notes, malaic acidity
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... ...more, and black walnut finish. A very clean cupClean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are... ...more!
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... ...more, and black walnut finish. A very clean cupClean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are... ...more!
