Here are the three coffees we will be adding: Sumatra Grade 1 Mandheling is back and we are at the peak of the harvest season which is probably why this has such nice 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" earthiness, deep bass tone, and heavy 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. Even more eagerly awaited is the return of Aged coffee is not the same as old coffee. Aged coffee typically has very strong earthy flavors, and can be very pungent, leather or tobacco aromas and flavors.: There are different methods for aging coffee and today we are adding Aged Sumatra Lintong Peaberry ’07 Crop. For folks who haven’t tried Aged before, allow the coffee to rest before grinding for 2-4 days for full development. Look for peppery notes, syrupy 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, mint, and aromatic wood. We’re also happy to announce a new lot of Bali Kintamani Wet-Hull Arabica, with a marked “Indonesian” profile – 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, 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, and also has 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 roast notes. Check out the full Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in notes and farm information at the review links above!