New arrivals today: First up is the eagerly awaited El Salvador Finca Kilimanjaro. We received a reduced amount and have limited sales to 1 or 2 pounds. Read the full review but expect a bright Central with almost African character; mint, 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 fruit, and tea-likeA term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. ...more tastes. Next up is the Guatemala Antigua Puerta Verde Bourbon. Want to find out what’s behind the “green door/puerta verde”? You’ll find an Antigua with appleAn 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... ...more notes in the profile and a nice balanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony... ...more of aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... ...more/flavors ranging from 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 to malt. Lastly we are adding Honduras Organic – Daniel Ordoñez III Microlot, a balanced Central and a crowd-pleaser with nuts flavors at light and dark roasts, cola sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more at a darker roast.
