We’ve got four new coffees and they’re all easy winners. Let’s start with the all-favorite Ethiopian additions. From a far-flung part of the Sidamo region is Ethiopia Organic Shakiso Sidamo “Maduro”, a heavily fruitedIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more cup for fans of Misty Valley. Makes a great 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 component too with butterscotch candy and hot 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! A nice counterpart is a decaffeinated coffeeCoffee from which caffeine has been removed, either chemically or using water filtration. A variety of methods for decaffeination exist, but all operate on the same basic principle:... ...more from Ogsaddey farm that we call 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 Dry-Process Sidamo MC Decaf — orangey citric notes and syrupy 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! Next is a Cauca coffee from a farm that is up and coming in local competition: ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... ...more Cauca, Ariel Buitron Microlot, 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 and dark fruit flavors 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 chocolate. Last up is the very exciting SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial... ...more Wet-Process Toarco Flatbean… a non-traditional wet-process Sulawesi. It may sound strange, but this is a bright, balanced, and floral cup with dynamic 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; it might even be for fans of 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, it’s that refined! Read the full review for the full story on this unique coffee and the others above.
