We’re adding new coffees today! First are two very fine Colombian offerings: the Colombia “Dos Payasos de Tolima” with Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will lose potential caramel sweetness, as it exists and spice tastes. It’s a customer favorite that stays sweet from light to dark roasts. Also being added is the Colombia Huila -Finca El Junin, Humberto Diaz, a bright cup with aromatic fruits and syrup-like Associated 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 organic compounds that are extracted from brewing. Next, from one of our favorite coffee farmers, is the Costa Rica Guillio Francesca -Finca El Espino with milk A 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 chocolate. But what type? There are so, sweet molasses and fruit in the Similar 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 combine these to form the "final flavor. Lastly, it’s Guatemalan 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 the United States. : Guatemalan growing regions A 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, originally grown in Brazil. It was developed -Finca San Diego Buena Vista from the Acatenango region. It has a classic Guat. profile with Vanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars., caramel, and red An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to finish. Click on the reviews to learn more about the flavor profiles and particular farms.