July 24, 2015
Kenya 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 Hill AA – has bright and tart notes of Orange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range... ...more or grapefruit juice. As it cools, sugar Sweetness 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 builds 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... ...more and candied citrus peel. Cookie-like flavors are sensed up-front. Flavor notes unfold as the temperature dips, and the Similar 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 is suffused with faint citrus and berry notes. This is one of our more bodied Kenyas, and is a great candidate for Kenya A 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.
Laos Paksong Hills – is Brazil-like in many ways. Flavors of raw sugars and walnut play off each other and are held together by a mild, A term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. ...more Acidity 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. Sweetness is bumped up a notch as the cup cools, and the coffee finishes with faint notes of cacao nib and raw tobacco off in the distance.