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 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... ...more tones and pineapple aromatics. Next up are two limited microlot offerings that we are restricting to 1-lb orders. The 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.... ...more Huila -Finca El Junin, Humberto Diaz is from a favorite farm of ours; look for panelaPanela 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... ...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 and dark berry flavor at lighter roast levels. Lastly is the EcuadorEcuador 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... ...more Microlot Grupo Tundurama, a combined microlot typicaA 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,... ...more with a nice Oaxaca-like balanceSuggests 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... ...more of hazelnut, caramelCaramel 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 a fruit 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... ...more. Happy Springtime everyone!
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