5/10: Happy Monday, it’s the arrival of three favorites at Sweet Maria’s … 1) The 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 Fraijanes – Finca
Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more Agua Tibia: an exemplar of a Guatemalan cup profile with maple syrup 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 light roasts and tangyAn adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. ...more chocolate
A 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 at darker roasts with a rounded 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 and 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. Try this also as a single-origin 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. … 2) Costa Rica Finca La Ponderosa 100% 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: a classic Bourbon with 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 milk chocolate and raw sugar tastes.This is another candidate for espresso. Look for blackberryBlackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it... ...more and rich caramel-chocolate in your shots! … and 3) Costa Rica Cafetalera Herbazu: It’s the return of the Villa Sarchi cultivarCultivar is a term used interchangeably with Varietal in the coffee trade to indicate plant material, although there are distinctions.: The naming of a cultivar should conform to... ...more, with classic CR profile and high flavor notes that give a lemon
Lemon 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 zip to the cup. This has a balanced profile with a well-defined sweetness; just rest the darker roasts longer to develop the body. Check the links for the full reviews with farm information and photos!
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