Burundi Muyinga Muraga has a classic profile with 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, raw sugar, cinnamon, clove and weighty 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.
Peru Puno – Flora Mamani Pinto Microlot is a limited lot with 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, golden raisin, Comice pear, along with milk 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.
Peru Puno – Julio Huanco Castro Microlot is another very limited lot with white grape, 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 juice, dark sugar and caramel sauce.