So impressive: three SO espressos/coffees to add: Sumatra Classic Mandheling, Kenya Nyeri AA Gaturiri, and Ethiopia Wet Process Guji Oromo. We are excited to be adding three great coffees today that make great Single-Origin espressos as well. First is the standard and favorite Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the "character" that Classic A trade name used for wet-hulled Sumatra coffees. It is an area and a culture group as well (spelled Mandailing often) but there is not as much coffee production in this area anymore, south of with its low tones, 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, and semi-sweet tastes. Most of you should also be familiar and fans of Nyeri district coffee. We have a limited amount of Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both Nyeri AA Gaturiri. The Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case of our spider graph charts in each includes Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will lose potential caramel sweetness, as it exists, grape, and an overall nice 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. We actually pulled some amazing, bright shots of 100% Gaturiri too, not easy with Kenya coffees. Last but not least is Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor Wet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water for 8-36 hours. The fermentation breaks down Guji Oromo. This washed coffee is unique in its sweet spice notes, 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. hints, and even gingerbread. It’s a very distinct flavor profile, different than Sidama coffees and Yirga Cheffes too. As always, In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, reviews are linked above.