A new workshop blend and two limited microlots today: Espresso Workshop #15- Les Baxterizer, Colombia Huila -Finca El Junin, Humberto Diaz, and Ecuador Microlot Grupo Tundurama. First, go “Round the World with Les Baxter” by tasting our new Workshop Blend, #15 – Les Baxterizer Fans of #12 – Consonanza will like this blend with malt 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 tones and pineapple aromatics. Next up are two limited microlot offerings that we are restricting to 1-lb orders. The 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 Huila -Finca El Junin, Humberto Diaz is from a favorite farm of ours; look for Panela is the minimally processed sugar with floral and vanilla accents: Found in Colombia (and noted to be best in Pitalito and Pedregal), Panela is tan-colored cakes of sugar that are not fully refined. They 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 desirable quality, and the green bean has and dark berry flavor at lighter roast levels. Lastly is the Ecuador has everything it takes to grow great coffee. Positioned between Colombia and Peru, the interior mountain ranges have plenty of altitude, weather patterns, and ideal soil for quality coffee production.: Coffee has a long Microlot Grupo Tundurama, a combined microlot A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon, originally grown in Brazil. It was developed with a nice Oaxaca-like Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a of hazelnut, 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 lose potential caramel sweetness, as it exists, and a fruit 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 combine these to form the "final flavor. Happy Springtime everyone!