Three new coffees to announce: Guatemala Palo Blanco WP Decaf with An 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 of the many acids that adds to notes, raspberry and clean and bright Similar 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 combine these to form the "final flavor. 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 In 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 the difference in terms of these two 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, Vanilla 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. and mango 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.