Peru FTO Junin Trujillano has sweet flavors of raw sugar, along with a bit of top-note elegance – 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 juice and dried wild flowers. A nice cup profile, propped up on structuring, malic 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.
Peru FTO Cajamarca Leoncio Perez has a nuttyNutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to... ...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, like dark sugar-and-butter caramelized almonds. A nice daily-cup, this dense bean is nice in the Ciy+ range, but can also take a bit of heat – a nice option for those who like to take coffees toward 2nd snaps.
Guatemala Proyecto Xinabajul – Miriam Herrera. Brown sugarBrown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the... ...more, honeyIn 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... ...more, golden raisin, stone fruits – this is the level of quality we hope for with our Proyecto Xinabajul coffees. A cup of elegance, and one heck of a SO espressoShort for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee. ...more.
