Massive List of New November Arrivals

It’s another one of those massive arrivals of 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 lots, so here’s the list:

Costa Rica La Horqueta “Top 50”: A nuanced, delicate cup from the top 50 meter swath of this 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 EstateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... ...more
El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more Cup of ExcellenceThe Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees from each origin.: The Cup of Excellence (COE)... ...more -Bella Vista: This was the 9th place lot, and my personal #1; dense 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, nuttyNutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to... ...more, creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more, and some neat 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 aromatics.
El Salvador Cup of Excellence -Siberia: A very “Bourbon” type cup, balanced, chocolatey, dense body.
Brazil Cerrado Screen-Dried Moreninha Formosa: Arriving Monday, a full body, low-acid and chocolatey cup.
Peru FTO Cuzco -Ccochapampa Coop: Surprisingly 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 floral-herbal hints, balanced 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.
Ethiopia FTO Harar -Trabocca Oromia: 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 Harar coffee with banana and mango fruit notes, good bittersweets.
Ethiopia Organic Yirgacheffe: A late-crop arrival, very fresh cup, with citrusyQualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit, kumquat, etc.: Qualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit,... ...more kumquat, floralFloral 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 notes 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 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.
Kenya AA Nyeri -Ruarai Coop: Bright but not “twist-your-tongue-off” acidityAcidity 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, with rose-like floral notes and light body.