Happy Tax Day Eve! To help get you through this yearly hassle we are adding some incredible new coffees. First up is Guatemala Finca La Florencia 100% Bourbon a wonderfully balanced BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more lot with tangerine brightnessA euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee.... ...more and malty 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. Brazil Cup of Excellence Fazenda Sertaozinho is another amazing winner with nuttyNutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to... ...more tones, hints of honeyIn 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... ...more with a dense 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 and Meyer lemonLemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic... ...more 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. Brazil Joao de Campos WP Decaf is a very special lot of decaf that you may recognize from our regular green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,... ...more offerings, expect nice pungency, spice, dark 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, and versatility for use in 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 blends. Kenya Nyeri Kiamabara Peaberry is like the greatest hits of KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more coffees from last season all rolled into one lot, concentrated flavors of orangeOrange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range... ...more marmalade, apricot jam, black currant, and peach hints. Finally, Espresso Workshop #10 Espresso Profundo brings the intensityWe have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale... ...more with fruit-laced chocolate and interesting pineapple/citrus notes at lighter roast levels, this is one workshop blend that can handle a bit darker roast which brings out dark berry and Sharffen Berger chocolate notes. As ever, click through to the full reviews and stay tuned next week for some more amazing decafs, and yet another new workshop blend.
