(08/11/10)
New KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more PeaberryA peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having... ...more on shrub now!
Kenya Kirinyaga Karimikui PeaberryThe Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the... ...more
http://www.coffeeshrub.com/shrub/coffee/kenya-kirinyaga-karimikui-peaberry
“There is an orangeOrange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range... ...more marmalade 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, accented with clean mango fruit notes on the lighter roasts. The 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 is syrupy which pairs well with the caramel-butterscotch sweetness. In the 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, the sweet candied fruit flavors turn toward an aggressive, half-herbal and half-foresty character. It’s a classic Kenya twist of the tongue. Some in the trade describe it unfavorably as “sweaty” and some quite favorably call it … “sweaty”! It adds interest and complexity to the cup, and I find it rindy, and makes for a long fading aftertasteAftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while... ...more. As the cup cools, the fruits seem more wineyA taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East... ...more, and tropical makes way for a black currant and pomegranate-laced syrup. I enjoy this lot so much because it’s not just a simple sweet-fruited dessert coffee.”
More new coffees very soon. Also, like I said earlier, Check out the GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... ...more FincaSpanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more El Tambor as an SO espressoShort for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee. ...more! Krazy güt!
http://www.coffeeshrub.com/shrub/coffee/guatemala-finca-el-tambor