More coffees! We’re adding a nice varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more today, beginning with Kenya Kirinyaga Peaberry Gakuyu-ini. Look for high citrus tones here and a fruit-bomb flavor profileFlavor 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... ...more. Staying on the brighter side, we’ve also added Panama Finca La Camiseta. This is a traditional wet-process 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 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 and caramelized brown sugarBrown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the... ...more at darker roasts. Next is an unusual coffee, very different than others from the region: Sulawesi Wet-Process Toarco Peaberry. This is a bright herbalA flavor descriptor in coffee reminiscent of herbs, usually meaning aromatic, savory, leafy dried herbs. Usually, more specific descriptions are given, whether is is a floral herb, or... ...more cup with a pineyA slightly resinous pine sap flavor, unusual but attractive in some cases. ...more 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 and flavor hints 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 and Island coffees. Last up is the Brazil Joao de Campos Yellow Catuai, a chocolaty cup from the Cerrado region. Try this one as an 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 blend base! Welcome to Summertime everybody! We’ll have more exciting additions soon!
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