Three new coffees to announce: Guatemala Palo Blanco WP Decaf 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 notes, raspberry and clean and bright 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 up is the Peru FTO Aparm Coop Typica, a balanced cup with Dutch cocoa and almond. Lastly, we have the new Ethiopia DP Haile Selassie Sidamo, a cleanly 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 with cardamom hints. Check out the full review for details on a slightly different dry-process method resulting in a sweet profile with peach, vanillaVanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. ...more and mango 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.
