Today is “The flavor of coffee that has been stored for too long, it has absorbed the flavor of whatever it has been stored in. : Coffees that are held for too long run the risk of Wednesday”, according to our Dogs of Coffee calendar, which is now sold out. On an altogether opposite note, we are adding some fresh new arrivals starting with: Colombia Planadas Tolima, Roberto Rojas Microlot, a notably sweet Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case of our spider graph charts in each 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, peach, and apricot; has a very elegant 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 and A mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high level of lipids (fats) in the coffee, 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 up is an interesting Bourbon-like coffee from East Africa: Burundi Kayanza Bwayi with mild citrus, In coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This form of sweetness is largely a dynamic and Creamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. body. Try this one as a single-origin A 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 a working definition for espresso: A small too. We are adding a new Sidamo today too: Ethiopia FTO DP Sidamo Shoye Union with intense fruit and brown sugar. The profile also has strawberry and cinnamon tones with a sweet finish. The last addition today is Nicaragua As the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958, and has spread to nearby Central American Mama Mina Microlot, a great coffee from a great farm that we’ve seen before. This is a larger bean with spicy sweet tones of clove and cinnamon. As ever, …make sure to check out the full reviews!