Five new ones!!! Costa Rica Dota Tarrazu -La Bisunga, Java Kopi Sunda, Kenya Nyeri Tegu AB, Espresso Workshop #14 – El Santo and Johnny, and Colombia – Tres Payasos de Tolima AAA Lot. Let’s give a quick rundown: First there’s the Costa 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, with distinct nut-to-chocolate roasty flavors.: Can a Dota Tarrazu -La Bisunga, a balanced cup with Bittersweet 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 cocoa, peach and green An 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. The There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was Kopi Sunda is a special small lot with an Island profile: balanced A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic and A 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, fruit essence and raisin as the cup cools. Next is maybe this year’s top 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 African powerhouse of the coffee world. Both?… The Kenya Nyeri Tegu with raw sugar, fruit punch, and jammy flavors. Keep the roast on this one light! On the opposite end is the newest installment of 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 a working definition for espresso: A small Workshop #14 – El Santo and Johnny. Mexican Wrestling and Slide Guitar? This unlikely blend delivers an unheard yet sublime combination 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 in degrees of ripeness, which also involves dipped in An adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. chocolate. This blend makes a great A simple espresso drink: a shot of espresso with a small dollop of foamed milk on top.: A simple espresso drink: a shot of espresso with a small dollop of foamed milk on top.! Last up is a lighter profile Colombian 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 – Tres Payasos de Tolima AAA Lot. This is a City roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in recommended coffee with nectarine, Apple-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 toffee in the cup. This is a small lot so we are limiting to 5lbs. Happy holidays everybody!