Colombia Guintar -Don Mariano– 92.1 points. Amazing tropical fruits top notes: passion fruit, mango, and The Spanish term for Guava, a tropical fruit flavor found in some coffees, fruited Colombia types for example. Goiabada is the sweet Guava candy paste, and this is found in some Cauca coffees as well chews, along with accents of plum and strawberry hard candies, and tart lemon-aid-like 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. The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" brewed cup. City to Full City.
Ethiopia Kaffa -Chiri Cooperative– 88.4 points. Brown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the common type is highly refined (made by 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, with A very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the common flowering vines, teas, potpourri, etc. Jasmine pearl and barley tea, rose hips, and sweet lemon-like acidity. Dried fruit notes and fantastic 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. City to Full City. Good for 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.
Guatemala Proyecto Xinabajul -Señora Minga– 87.9 points. Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a of brown sugar/tartaric effervescence, beautifully so, with Usually used as a modifying flavor term, such as "crisp acidity" : Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing, fresh fruit acids. Crisp chocolate notes might 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 and baking spice notes, maple to corn syrup base sweetness, nougat 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. City to Full City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack starts in the 395 to 405 degree. Wonderful for espresso.
Honduras Copan -El Macuelizo “Onan”– 86.2 points. Balanced dark sugar and walnut flavors, subtle spice and 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 notes. Sweet fruits boosted at Full City, with a flavor of 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 fig. City+ to Full City+. Good for espresso.
Mexico Org. Oaxaca -Sierra Mixteca Coop– Sierra Mixteca Cooperativa makes an approachable cup, balanced sugar and nut tones, bodied, mild acidity, and a dense cocoa flavor (especially in the Full City range). Great brewed or as espresso. City+ to Full City+.
Ethiopia Sidama-Limu SWP Decaf Blend-87.5 points. Syrupy-sweet, cola note, hibiscus flower tea, mildly Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. . From light brown sugar to Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors molasses dependent on roast. Berry and cinnamon accents. City to FC. Great for espresso.
Kenya Nyeri Gititu SWP Decaf– 87.9 points. Heavy spice, syrupy sweetness, Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee cola, and clove chewing gum -intense decaf! Unique citric A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic is well-integrated. Fruited cocoa in darker roasts. City to Full City.