We have added three new coffees and a new espressoA 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... ...more blend today! Here is the brief rundown: We are very happy to see the return of a Timorese coffee, it’s been a couple of years waiting for a quality lot. This Timor FTO Maubesse has a wide roast profileRoast Profile refers to the relationship between time and temperature in coffee roasting, with the endpoint being the "degree of roast". Roast profiling is the active manipulation of... ...more, nice balanceSuggests 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... ...more between brightnessA 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.... ...more and bodyAssociated 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... ...more, and is for fans of a sweeter Indonesian cup than a traditional SumatraIndonesians 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... ...more. Kenya Nyeri AA Kiamabara is our latest East African addition with moderate acidityAcidity 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... ...more, spice, and apricot in the profile. Next we are adding a really fine early Colombian, the Gaitania “Los Pijaos de Tolima”. Look for a nice balanced profile with raisin, clove, and spice in the finishSimilar 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... ...more. Finally we have Espresso Workshop Blend #9 – Dénoumoi, our new Franglais-named blend. The Dénoumoi has intense chocolateA 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... ...more, agressive fruit, thick body, and even a hint of blackberryBlackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it... ...more.
