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 has arrived. Our first lot of Main crop, Auction Lot Kenya is here: Kenya AA Kiambu – Kimathi. The initial cup results are outstanding (but the full review is not complete yet). Kiambu regional coffees, along with Meru and Thika districts, were the first to distiguish themselves in the cuppings this year, with Nyeri and Kirinyaga regions peaking a bit later. We have quite a few selections coming, but it takes between 6 weeks and 10 weeks to work out all the logisitcs and actually receive each lot. So this Kiambu is our first of many excellent lots we have already bid upon and won in the Kenya auctions. On a different note, it looks like it will be a fine year for Oaxaca, if our first 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 arrival is an indication: Mexico FTO Oaxaca Pluma. The light roast have a great toasted almond tone, while it turns to tangyAn adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. ...more bittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from... ...more 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 at FC/FC+ roast. We have another Oaxaca lot arriving late next week too, which will offer a contrasting cup (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 and 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 hint). But in overall scoring this FTOFTO is shorthand for a coffee that is certified as both Fair Trade and Organic. ...more lot remains on top for more dynamic 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 excellent aromatic character. Okay, we need more pictures here in this “blog” so here’s my favorite tire photo from my last 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 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 trip -Tom
