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. Colombian can be very balanced, with good OrganicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms have more local Organic Certification than the Planadas Montalvo
– 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 of the many acids that adds to
, red berry, and nectarine flavors are prevalent in the cup with distinct 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 is less obvious at very light roast
and tropical notes. Sweet and bitterBitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down its source. Bitterness as a positive quality
notes mesh well across the roast spectrum, and the underlying raw sugar 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 desirable quality, and the green bean has
supports the fruit-forward nature of the cup.
GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to the United States. : Guatemalan growing regions Antigua 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. A Finca does not necessarily have a Cabrejo
– 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 (Granny Smith type for example), red apple
and plum highlights accompanied by a blueberryBlueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh new crop coffees and would fade in
/retronasal-like response are found in the cup. 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"
and 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 the difference in terms of these two
notes go from bright and tea-likeA term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others.
in light roasts to 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 chocolate. But what type? There are so
and fruit juice-like in darker roasts with chocolate syrup flavor 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 combine these to form the "final flavor
. Dark roasts make great SO espressoShort for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee.
– viscous and chocolatey sweet, with tart berry accents up-front.
YemenYemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade...: Technically, Yemen is on the Asian continent (on Moka Bani Matar
– The cup is intense, complex and bewildering to describe! This Matari has a loamy soil aspect, with a beefy, thick 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 organic compounds that are extracted from brewing
and very low 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 flat. Acidity can sound unattractive. People may
. As it cools, there is cola nut and dark cocoa, some dark blackberry peeking through with a fresh, butteryA mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high level of lipids (fats) in the coffee,
quality in taste and mouthfeelHow a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a tactile sensation in the mouth used in
. The finish has a chocolate bittersweetness that pleasantly lingers. Aromatics will really develop at 72+ hours after roasting. This is even more true for 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 a working definition for espresso: A small
. As Single OriginSingle Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from blends. This is what the term "SO
(SO) espresso, it is very dense: similar to 70% bittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from other roast reactions, as well as bittering