You’ll be happy to hear we’re adding four more coffees today! First up is the return of two oft-requested coffees… The return of our Sweet Maria’s Moka Kadir Blend for which we finally have proper quality components to mix. As most know, this is great for both drip and 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. Look for dark molasses, intense 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 and 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 in the cup. Second up is the long-awaited Colombia Finca Buenavista -Carlos Imbachi. This is an outstanding microlot with tropical fruit and sugar cane in the profile. Look for chocolate-covered raisin in the darker roasts. (also: we are limiting sales on this small lot of coffee.) The Guatemala Bourbon -Finca San Diego Buena Vista is a quality 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 BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more through and through. This is Tom’s current favorite for single-origin espresso. Look for lemon-zest and chocolate in the darker roasts in this new offering! Last but not least is another one our standards, Sumatra Takengon Classic Mandheling … which most of you know from the past. For those who don’t: it’s a low 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 semisweet chocolatey profile with dark sugars, earth, and heavy 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. It’s another dark-roast favorite!
