5/10: Happy Monday, it’s the arrival of three favorites at Sweet Maria’s … 1) The Guatemalan 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 the United States. : Guatemalan growing regions Fraijanes – 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. A Finca does not necessarily have a Agua Tibia: an exemplar of a Guatemalan cup profile with maple syrup Sweetness 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 desirable quality, and the green bean has at light roasts and An adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. 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 chocolate. But what type? There are so at darker roasts with a rounded Associated 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 organic compounds that are extracted from brewing and How 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 tactile sensation in the mouth used in. Try this also as a single-origin A 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 a working definition for espresso: A small. … 2) Costa Rica Finca La Ponderosa 100% A 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, originally grown in Brazil. It was developed: a classic Bourbon with Bittersweet 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 other roast reactions, as well as bittering milk chocolate and raw sugar tastes.This is another candidate for espresso. Look for Blackberry 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 is less obvious at very light roast and rich caramel-chocolate in your shots! … and 3) Costa Rica Cafetalera Herbazu: It’s the return of the Villa Sarchi USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like , with classic CR profile and high flavor notes that give a 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 citrus aspects, but not as blunt sourness. 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!