Today at Sweetmarias, TGIF means Thank God It’s Four new coffees! Let’s start with Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it's neighbors have sophisticated coffee production: The Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees from each origin.: The Cup of Excellence (COE) is a competition held more-or-less yearly in -Finca Fernandez from a somewhat remote and small family farm. Look for sweet fruit tastes with ripe 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, red berry, and a cinnamon note. Next up are a couple a favorite farms we’ve stocked before: Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of Cachoeira Yellow Canario 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 and Colombia Finca Buenavista -Carlos Imbachi Microlot. With the Brazil Canario, expect a special auction-quality offering with light 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, malted 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, bright peach. It’s a limited lot that would even please the non-fans of Brazil. With the Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good Imbachi, one can expect a fruit combo with In coffee, the very aromatic tropical fruit note of Guava. (Guayaba in Spanish), strawberry, peach and a taste of In 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 form of sweetness is largely a dynamic. This Colombian is another special lot from one our favorite farmers. Last but not least is Java Kajumas Organic Wet-Hulled with a low bass note profile, dark chocolate, butterscotch, and a marked low Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may. For even more verbose descriptions, … check out the full reviews!