Happy World Standards Day! We’re adding two new coffees, a workshop espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more, and a parchmentGreen coffee still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying... ...more coffee today. Check out the full reviews, but here’s the rundown: 1) 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 from Costa Rica “Cafe Sin Limites” farm with large mouthfeelHow a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a... ...more and cocoa powder. 2) NicaraguaNicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other... ...more Mama Mina Microlot with mild brightnessA euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee.... ...more and mild fruit from this mostly CaturraCatuai is a high-yield Arabica cultivar resulting from a cross of Mundo Novo and yellow Caturra. The tree is short, with lateral branches forming close angles to the... ...more farm. 3) Espresso Workshop #8 – Waw, Bukan Main! … Just say Bukan? Yes, it’s another workshop espresso blend, this time with an Indonesian basis in blend and name; well-rounded with 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 a 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 overlay. 4) Costa Rica R.I.P. 2009 … Please read the full review and the linked tutorial. This coffee is semi-processed and must be roasted carefully to attain 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 fruit without scorchingPatches of discolored burn marks on the coffee bean, due to a high-heat roast environment or other roast error.: Scorching refers to a roast error that can be... ...more the flavor.
