It’s a new coffee day! We’ve added a new workshop blend and some interesting arrivals. Read on… First is small but special preparationPreparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading,... ...more, the Colombia Tolima Merediano Microlot with strawberry, nectarine, and 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 tastes. We are limiting sales as we have a limited supply of this great prep. Next is the spicy Tanzania Nyatimbo Peaberry with a broad mouthfeelHow a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a... ...more, spiced notes, and dark berry in the 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. Most of our Indonesian fans will know and remember Sumatra Onan Ganjang Cultivar, another big bodied, 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 winner with butterscotch and 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 in the profile. It’s another unique addition to our Indonesian section. We’ve also added a great coffee that we sent to be decaffeinated… The EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more FTOFTO is shorthand for a coffee that is certified as both Fair Trade and Organic. ...more Shoye Sidamo WP Decaf which hasn’t lost it’s butteryA 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... ...more 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 or milk chocolate taste in its new decaf form. Last, but not least, is a new workshop edition the Espresso Workshop #11 Tono Alto with 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 tones, caramelCaramel 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... ...more, and even grapefruit. Check out Tom’s full review(s) and note that this new blend is a bit brighter than the last, thus the naming convention (but it’s not a soprano-bright profile so don’t be scared off!)…
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