New arrivals a-plenty: Colombia Tolima -Luis Reinoso Microlot, Costa Rica Lourdes de Naranjo – Finca Fidel, El Salvador Majahual -Tablon La Montana, Ethiopia Gera Jimma -Nano Challa, Kenya Nyeri Tegu. Today is one of those days where we just have to offer some amazing lots that arrived to our warehouse either today or yesterday. First up is ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... ...more Tolima -Luis Reinoso Microlot, finally we have a great Colombia to offer, with honey-butter notes paired with Golden Delicious appleAn 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... ...more and unique rounded mouthfeelUsually referring to mouthfeel, a sense of completeness and fullness: Usually referring to mouthfeel, a sense of completeness and fullness ...more. Next a duo of Centrals: Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity,... ...more Lourdes de Naranjo – FincaSpanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more Fidel with bright and lively 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 and El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more Majahual -Tablon La Montana a well structuredStructure is an esoteric term, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive.: Like Balance, structure is an esoteric term. After all, you... ...more cup with hazelnut-laced 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 and maple 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 is a pair from Africa: EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more Gera Jimma -Nano Challa a refined cup with juicy sweetnessSweetness 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... ...more and floralFloral 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... ...more finish and KenyaKenya 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... ...more Nyeri Tegu a complexThe 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" ...more, fruitedIn 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... ...more cup with intense melon and muscovadoA type of unrefined brown sugar with a strong molasses flavor, although it is not made by combining molasses with white sugar.: Also known as "Barbados sugar" or... ...more sugar.
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