The dry fragranceIn the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot water is added. The term fragrance is used... ...more ranges from malted milk to praline and cocoa. The wet aromaIn cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve smelling the "crust" (floating coffee grounds) on the... ...more has caramelCaramel 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... ...more and butter scents, slight red 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 notes and mulling spiceA spice mix for adding flavor and aroma to a warm beverage, apple cider or wine. This mix might include all or an assortment of the following; allspice,... ...more. The cup taste stays true to the aromatics; rounded and balanced, with a thick and syrupy 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, cocoa 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 notes combine well with almond roast tones to give a confection-like character. There’s a very mild red appleApple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green... ...more 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 lurking behind the roast notes, and fading to cocoa-dusted nut tones 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. While balanced as drip or press coffee, Tablon Tempisque is really intense and wonderful as 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. Classic espresso flavors of chocolate bittersweets have a nice bright note, gingerbread spice flavors, and a long finish.
We recommend City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more roast level through Full City +. This can hold up to darker roasts too.
Read more about this coffee and the unique farm it comes from by clicking here.
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